Preparation method of tea-flavor yellow rice wine capable of clearing away heat

Abstract

The invention relates to a preparation method of tea-flavor yellow rice wine capable of clearing away heat. The tea-flavor yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 20-22 parts of distiller's yeast, 8-10 parts of cucumber, 4-5 parts of henry steudnera tuber, 8-12 parts of broadleaf holly leaf, 0.6-0.8 part of dried rehamnnia root, 0.6-0.8 part of bulbus fritillariae cirrhosae, 0.7-0.8 part of spicate clerodendranthus herb, 0.5-0.6 part of zinnia elegans jacq, a suitable amount of egg white powder, a suitable amount of alpha-amylase, a suitable amount of saccharifying enzyme, and a suitable amount of pullulanase. The tea-flavor yellow rice wine is sweet and mellow in vinosity, fragrant and pleasant, rich in nutrition, and good in mouthfeel; multiple Chinese herbal medicines are added during the preparation process, and the tea-flavor yellow rice wine has the efficacies of removing heat to cool blood, nourishing Yin and generating body fluid, clearing heat and eliminating moisture, and removing urinary calculus and promoting diuresis.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and relates to the processing of rice wine, in particular to a heat-clearing and fire-removing tea-flavored rice wine and a preparation method thereof. Background technique

[0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and technical economy. C...

Examples

Embodiment Construction

[0015] A method for preparing tea-flavored rice wine for clearing heat and removing fire, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Glutinous rice 200, distiller's yeast 20, cucumber 8, taro 4, Kudingcha 8, rehmannia glutinosa 0.6, Fritillaria 0.6, cat's whiskers 0.7, zinnia 0.5, egg white powder, α-amylase, glucoamylase Appropriate amount of pullulanase

[0017] The preparation method of a kind of heat-clearing and fire-removing tea-flavored rice wine according to claim 1, characterized in that it comprises the following steps:

[0018] (1) Grind glutinous rice and wheat koji through a 40-mesh sieve to obtain glutinous rice flour and wheat koji powder, add 2 times water and 20 U / g α-amylase to the glutinous rice flour, stir, and liquefy at 95°C for 20 minutes to obtain the stock solution;

[0019] (2) Divide the stock solution into three parts, add 10% of the original dry material mass of wheat koji powder to one part...

technical field

[0001] The invention belongs to the technical field of food processing, and relates to the processing of rice wine, in particular to a heat-clearing and fire-removing tea-flavored rice wine and a preparation method thereof. Background technique

[0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and technical economy. C...

Examples

Embodiment Construction

[0015] A method for preparing tea-flavored rice wine for clearing heat and removing fire, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Glutinous rice 200, distiller's yeast 20, cucumber 8, taro 4, Kudingcha 8, rehmannia glutinosa 0.6, Fritillaria 0.6, cat's whiskers 0.7, zinnia 0.5, egg white powder, α-amylase, glucoamylase Appropriate amount of pullulanase

[0017] The preparation method of a kind of heat-clearing and fire-removing tea-flavored rice wine according to claim 1, characterized in that it comprises the following steps:

[0018] (1) Grind glutinous rice and wheat koji through a 40-mesh sieve to obtain glutinous rice flour and wheat koji powder, add 2 times water and 20 U / g α-amylase to the glutinous rice flour, stir, and liquefy at 95°C for 20 minutes to obtain the stock solution;

[0019] (2) Divide the stock solution into three parts, add 10% of the original dry material mass of wheat koji powder to one part...