Rhizoma polygonati and lemon composite rice wine

Abstract

The invention discloses rhizoma polygonati and lemon compound rice wine. The compound rice wine is prepared from the following raw materials in parts by weight: 550-700 parts of drinking water, 150-200 parts of sticky rice, 150-200 parts of rhizoma polygonati, 50-100 parts of long-shaped rice, 35-50 parts of lemons and 5-6 parts of distiller's yeast. The composite rice wine is prepared by the following steps: sequentially soaking sticky rice, long-shaped rice and rhizoma polygonati, cooking, spreading for cooling, adding distiller's yeast, stirring and saccharifying; and adding lemons and drinking water, fermenting, clarifying, filtering, filling and sterilizing. The rhizoma polygonati and lemon composite rice wine is harmonious in taste, orange-yellow, clear and transparent, pleasant in bouquet and wide in audience group.

Description

Technical Field

[0001] The invention belongs to the field of fermented wine processing, and particularly relates to polygonatum and lemon compound rice wine. Background Art

[0002] As a precious Chinese medicinal material that is both edible and medicinal, Polygonatum sibiricum is mild in nature and sweet in taste. It has the effects of nourishing blood and qi, nourishing the kidney and moistening the lungs, promoting the production of body fluid and tonifying the spleen. It contains polysaccharides, saponins, lignans, etc., which can remove excessive oxygen free radicals in the body and protect the body from oxidative damage. It also has the effects of regulating blood sugar and blood lipids, protecting the cardiovascular system, improving the activity of the immune system, and anti-tumor. Therefore, it is increasingly favored by consumers. At present, the development and utilization of Polygonatum sibiricum is mainly concentrated in the pharmaceutical and clinical aspects, while the development level of food is relatively low, and there is still a great market prospect.

[0003] Fermented Huangjing rice wine is a low-alcohol wine containing multiple active ingredients made from Huangjing and glutinous rice through a fermentation process. Because rice wine contains low concentrations of ethanol and water, two solvents, it can extract fat-soluble and water-soluble active ingredients in Huangjing; and Huangjing is fermented with glutinous rice, and the macromolecules in Huangjing can be decomposed into small molecules by microorganisms, which are easier to be absorbed by the human body. Therefore, Huangjing rice wine can utilize Huangjing to a greater extent and retain more comprehensive nutrients of Huangjing, and has a broader market prospect than formulated Huangjing wine. However, the taste of Huangjing rice wine needs to be improved because it contains the traditional Chinese medicine flavor of Huangjing. Summary of the invention

[0004] In view of the deficiencies in the above-mentioned prior art, the present invention provides a polygonatum and lemon compound rice wine.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] Polygonatum sibiricum and lemon compound rice wine, the compound rice wine comprises the following raw materials in parts by weight:

[0007] 550-700 servings of drinking water,

[0008] 150-200 servings of glutinous rice,

[0009] 150-200 parts of Polygonatum sibiricum,

[0010] 50-100 servings of indica rice,

[0011] 35-50 lemons,

[0012] 5 to 6 portions of distiller’s yeast.

[0013] As a preferred solution of the present invention, the composite rice wine is prepared by soaking glutinous rice, indica rice and polygonatum in sequence, steaming, cooling, adding koji for mixing, saccharifying; then adding lemon and drinking water for fermentation, clarifying and filtering, filling and sterilizing.

[0014] As a preferred solution of the present invention, the specific production process of the composite rice wine is as follows:

[0015] 1) Polygonatum sibiricum pretreatment

[0016] Wash the polygonatum, dry it at 70°C for 20-24 hours, crush it, and pass it through an 80-mesh sieve to obtain 150-200 portions of fine powdered polygonatum for later use;

[0017] 2) Soak

[0018] Soaking rice: Soak 50-100 parts of washed indica rice and 150-200 parts of glutinous rice for 12-15 hours, so that the rice grains remain intact and soft (i.e., the rice grains can be powdered with fingers without hard core);

[0019] Soaking polygonatum: adding 150-450 parts of the polygonatum obtained in step 1) into drinking water, until the polygonatum is completely redissolved and no excess water flows out;

[0020] 3) Steaming

[0021] Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes;

[0022] 4) Let it cool

[0023] The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature;

[0024] 5) Mix the koji

[0025] Add 20 to 30 parts of drinking water at 28 to 37° C. to 5 to 6 parts of koji for activation, and then mix into the raw material obtained in step 4);

[0026] 6) Saccharification

[0027] The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid;

[0028] 7) Fermentation

[0029] Add 35-50 parts of lemon and 220-380 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid;

[0030] 8) Clarification and filtration

[0031] Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine;

[0032] 9) Filling

[0033] The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed;

[0034] 10) Sterilization

[0035] The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

[0036] Compared with the prior art, the present invention has the following technical advantages:

[0037] 1. Since lemons containing multiple vitamins, flavonoids, phenolic acids, esters, alcohols and the like are added to the polygonatum-lemon composite rice wine of the present invention, it not only effectively solves the technical problem of poor taste of traditional polygonatum rice wine, but also increases the nutritional and antioxidant active ingredients of the polygonatum rice wine, thereby improving the nutritional value of the polygonatum rice wine.

[0038] 2. The functional raw materials selected for the polygonatum lemon composite rice wine of the present invention are food and medicine dual-purpose ingredients, which comply with the relevant provisions of my country's Food Safety Law and ensure the safety of the product. Indica rice replaces part of the glutinous rice, which saves economic costs compared with the traditional use of pure glutinous rice. DETAILED DESCRIPTION

[0039] The present invention is further described in detail below in conjunction with specific implementation modes.

[0040] Example 1:

[0041] The present invention adopts the following specific process to prepare polygonatum lemon compound rice wine, and the process steps are as follows:

[0042] The raw materials added in each step are added according to weight parts.

[0043] 1) Polygonatum sibiricum pretreatment

[0044] Wash the polygonatum, dry it at 70℃ for 20-24 hours, crush it, and pass it through an 80-mesh sieve to obtain 150 parts of fine powder of polygonatum for later use;

[0045] 2) Soak

[0046] Soaking rice: Soak 50 parts of washed indica rice and 150 parts of glutinous rice for 12 to 15 hours, so that the rice grains remain intact and soft (i.e., the rice grains can be powdered with fingers without hard core);

[0047] Soaking polygonatum: adding the polygonatum obtained in step 1) into 150 parts of drinking water, until the polygonatum is completely redissolved and no excess water flows out;

[0048] 3) Steaming

[0049] Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes;

[0050] 4) Let it cool

[0051] The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature;

[0052] 5) Mix the koji

[0053] Add 20 parts of drinking water at 28-37°C to 5 parts of koji for activation, and then mix into the raw material obtained in step 4);

[0054] 6) Saccharification

[0055] The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid;

[0056] 7) Fermentation

[0057] Add 35 parts of lemon and 380 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid;

[0058] 8) Clarification and filtration

[0059] Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine;

[0060] 9) Filling

[0061] The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed;

[0062] 10) Sterilization

[0063] The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

[0064] Example 2:

[0065] The present invention adopts the following specific process to prepare polygonatum lemon compound rice wine, and the process steps are as follows:

[0066] The raw materials added in each step are added according to weight parts.

[0067] 1) Polygonatum sibiricum pretreatment

[0068] Wash the polygonatum, dry it at 70°C for 20 to 24 hours, crush it, and pass it through an 80-mesh sieve to obtain 170 parts of fine powder of polygonatum for later use;

[0069] 2) Soak

[0070] Soaking rice: Soak 70 parts of washed indica rice and 160 parts of glutinous rice for 12 to 15 hours, so that the rice grains remain intact and soft (i.e., the rice grains can be powdered with fingers without hard core);

[0071] Soaking polygonatum: adding the polygonatum obtained in step 1) into 220 parts of drinking water, until the polygonatum is completely redissolved and no excess water flows out;

[0072] 3) Steaming

[0073] Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes;

[0074] 4) Let it cool

[0075] The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature;

[0076] 5) Mix the koji

[0077] Add 25 parts of drinking water at 28-37°C to 5.2 parts of koji for activation, and then mix into the raw material obtained in step 4);

[0078] 6) Saccharification

[0079] The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid;

[0080] 7) Fermentation

[0081] Add 40 parts of lemon and 365 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid;

[0082] 8) Clarification and filtration

[0083] Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine;

[0084] 9) Filling

[0085] The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed;

[0086] 10) Sterilization

[0087] The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

[0088] Example 3:

[0089] The present invention adopts the following specific process to prepare polygonatum lemon compound rice wine, and the process steps are as follows:

[0090] The raw materials added in each step are added according to weight parts.

[0091] 1) Polygonatum sibiricum pretreatment

[0092] Wash the polygonatum, dry it at 70℃ for 20-24 hours, crush it, and pass it through an 80-mesh sieve to obtain 180 parts of fine powdered polygonatum for later use;

[0093] 2) Soak

[0094] Soaking rice: Soak 80 parts of washed indica rice and 170 parts of glutinous rice for 12 to 15 hours, so that the rice grains remain intact and soft (i.e., the rice grains can be powdered with fingers without hard core);

[0095] Soaking polygonatum: adding the polygonatum obtained in step 1) into 320 parts of drinking water, until the polygonatum is completely redissolved and no excess water flows out;

[0096] 3) Steaming

[0097] Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes;

[0098] 4) Let it cool

[0099] The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature;

[0100] 5) Mix the koji

[0101] Add 27 parts of drinking water at 28-37°C to 5.5 parts of koji for activation, and then mix into the raw material obtained in step 4);

[0102] 6) Saccharification

[0103] The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid;

[0104] 7) Fermentation

[0105] Add 43 parts of lemon and 273 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid;

[0106] 8) Clarification and filtration

[0107] Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine;

[0108] 9) Filling

[0109] The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed;

[0110] 10) Sterilization

[0111] The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

[0112] Example 4:

[0113] The present invention adopts the following specific process to prepare polygonatum lemon compound rice wine, and the process steps are as follows:

[0114] The raw materials added in each step are added according to weight parts.

[0115] 1) Polygonatum sibiricum pretreatment

[0116] Wash the polygonatum, dry it at 70°C for 20 to 24 hours, crush it, and pass it through an 80-mesh sieve to obtain 190 parts of fine powdered polygonatum for later use;

[0117] 2) Soak

[0118] Soaking rice: Soak 90 parts of washed indica rice and 180 parts of glutinous rice for 12 to 15 hours, so that the rice grains remain intact and soft (i.e., the rice grains can be powdered with fingers without hard core);

[0119] Soaking polygonatum: adding the polygonatum obtained in step 1) into 400 parts of drinking water, until the polygonatum is completely redissolved and no excess water flows out;

[0120] 3) Steaming

[0121] Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes;

[0122] 4) Let it cool

[0123] The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature;

[0124] 5) Mix the koji

[0125] Add 28 parts of drinking water at 28-37°C to 5.7 parts of koji for activation, and then mix into the raw material obtained in step 4);

[0126] 6) Saccharification

[0127] The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid;

[0128] 7) Fermentation

[0129] Add 44 parts of lemon and 222 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid;

[0130] 8) Clarification and filtration

[0131] Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine;

[0132] 9) Filling

[0133] The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed;

[0134] 10) Sterilization

[0135] The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

[0136] Example 5:

[0137] The present invention adopts the following specific process to prepare polygonatum lemon compound rice wine, and the process steps are as follows:

[0138] The raw materials added in each step are added according to weight parts.

[0139] 1) Polygonatum sibiricum pretreatment

[0140] Wash the polygonatum, dry it at 70℃ for 20-24 hours, crush it, and pass it through an 80-mesh sieve to obtain 200 parts of fine powdered polygonatum for later use;

[0141] 2) Soak

[0142] Soaking rice: Soak 100 parts of washed indica rice and 200 parts of glutinous rice for 12 to 15 hours, so that the rice grains remain intact and soft (i.e., the rice grains can be powdered with fingers without hard core);

[0143] Soaking polygonatum: adding the polygonatum obtained in step 1) into 450 parts of drinking water, until the polygonatum is completely redissolved and no excess water flows out;

[0144] 3) Steaming

[0145] Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes;

[0146] 4) Let it cool

[0147] The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature;

[0148] 5) Mix the koji

[0149] Add 30 parts of drinking water at 28-37°C to 6 parts of koji for activation, and then mix into the raw material obtained in step 4);

[0150] 6) Saccharification

[0151] The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid;

[0152] 7) Fermentation

[0153] Add 50 parts of lemon and 220 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid;

[0154] 8) Clarification and filtration

[0155] Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine;

[0156] 9) Filling

[0157] The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed;

[0158] 10) Sterilization

[0159] The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

[0160] Comparative Example 1:

[0161] Traditionally, the following process is used to make Huangjing compound rice wine, and the process steps are as follows:

[0162] 1) Prepare the raw materials according to the following weight parts:

[0163] 550 servings of drinking water,

[0164] 200 servings of glutinous rice,

[0165] 150 parts of Polygonatum sibiricum,

[0166] 5 parts of wine yeast;

[0167] 2) The glutinous rice and polygonatum are sequentially soaked, steamed, cooled, mixed with koji, saccharified, added with drinking water, fermented, clarified and filtered, filled and sterilized to obtain the polygonatum composite rice wine.

[0168] Comparative Example 2:

[0169] Traditionally, the following process is used to make Huangjing compound rice wine, and the process steps are as follows:

[0170] 1) Prepare the raw materials according to the following weight parts:

[0171] 700 servings of drinking water,

[0172] 300 servings of glutinous rice,

[0173] 200 parts of Polygonatum sibiricum,

[0174] 6 parts of wine yeast;

[0175] 2) The glutinous rice and polygonatum are sequentially soaked, steamed, cooled, mixed with koji, saccharified, added with drinking water, fermented, clarified and filtered, filled and sterilized to obtain the polygonatum composite rice wine.

[0176] The sensory evaluation of the composite rice wine was carried out with reference to GB / T15038-2016 General Analysis Method for Grape and Fruit Wine (3) and the agricultural industry standard NY / T1885-2010 "Green Food Rice Wine". The evaluation and physical and chemical analysis of the composite rice wine of polygonatum and lemon prepared in Example 1-5 (the present invention) and the composite rice wine of polygonatum and lemon prepared in Comparative Example 1-2 (traditional) are shown in Table 1.

[0177] Table 1 Sensory evaluation of composite rice wine

[0178]

[0179] Table 2 Antioxidant capacity of traditional Huangjing rice wine and Huangjing lemon compound rice wine

[0180]

[0181] Table 3 Free amino acid content of traditional Huangjing rice wine and Huangjing lemon compound rice wine

[0182]

[0183] Other related indicators: alcohol content is 9.9%vol, total acid is 4.56g / L, dry extract is 30.9g / L, total sugar is 8.9g / 100mL, reducing sugar is 7.8g / 100mL, and sensory score is 87 points. The total amount of 8 monosaccharide components detected is 9.64mg / g, and the contents of 8 monosaccharides are glucose 1.63mg / g, glucuronic acid 0.12mg / g, mannose 2.07mg / g, galactose 4.12mg / g, galacturonic acid 0.08mg / g, arabinose 0.18mg / g, rhamnose 0.10mg / g, and fucose 0.11mg / g. 60 volatile components were detected, including 7 categories such as alcohols, esters, acids, and phenols, among which alcohols (73.592%) and esters (14.069%) accounted for the highest proportion.

[0184] It can be seen from the above table and related indicators that the polygonatum lemon composite rice wine prepared by the present invention has a harmonious taste, is orange-yellow in color, is clear and transparent, has a pleasant aroma, and has a wide audience group.

[0185] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the purpose and scope of the technical solution of the present invention, which should be included in the scope of the claims of the present invention.

Claims

1. Polygonatum sibiricum and lemon compound rice wine, characterized in that: The composite rice wine comprises the following raw materials in parts by weight:

2. The polygonatum lemon compound rice wine according to claim 1, characterized in that: The composite rice wine is prepared by soaking glutinous rice, indica rice and polygonatum in sequence, steaming and cooling, adding koji to mix and saccharify, adding lemon and drinking water to ferment, clarify and filter, fill and sterilize.

3. The polygonatum sibiricum lemon composite rice wine according to claim 1, characterized in that: The specific production process of the composite rice wine is as follows: 1) Polygonatum sibiricum pretreatment Wash the polygonatum, dry it at 70°C for 20-24 hours, crush it, and pass it through an 80-mesh sieve to obtain 150-200 portions of fine powdered polygonatum for later use; 2) Soak Soaking rice: Soak 50-100 parts of washed indica rice and 150-200 parts of glutinous rice for 12-15 hours to keep the rice grains intact and soft; Soaking polygonatum: adding 150-450 parts of the polygonatum obtained in step 1) into drinking water, until the polygonatum is completely redissolved and no excess water flows out; 3) Steaming Mix the glutinous rice, indica rice and polygonatum obtained in step 2), steam for 1 to 1.5 hours under normal pressure, and cover for 5 to 8 minutes; 4) Let it cool The raw material obtained in step 3) is spread out to cool at room temperature, and then cooled to room temperature; 5) Mix the koji Add 20 to 30 parts of drinking water at 28 to 37° C. to 5 to 6 parts of koji for activation, and then mix into the raw material obtained in step 4); 6) Saccharification The raw material obtained in step 5) is placed in a fermentation tank and saccharified at 25-27° C. for 24-28 hours to obtain a saccharified liquid; 7) Fermentation Add 35-50 parts of lemon and 220-380 parts of drinking water to the saccharified liquid obtained in step 6), and ferment at 24-26° C. for 7-9 days to obtain a fermented liquid; 8) Clarification and filtration Add 0.8 g / L chitosan solution to the fermentation broth obtained in step 7), let stand at room temperature for 8 to 10 days, and then filter to obtain a clear polygonatum lemon composite rice wine; 9) Filling The polygonatum sibiricum lemon composite rice wine obtained in step 8) is quantitatively loaded into a packaging container and sealed; 10) Sterilization The packaging container containing the polygonatum lemon compound rice wine obtained in step 9) is placed in a water bath at 65-68° C. for sterilization for 20-25 minutes, and then cooled to room temperature.

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