CN101508944A - Vinous liquor and preparation method thereof - Google Patents
Vinous liquor and preparation method thereof Download PDFInfo
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- CN101508944A CN101508944A CNA2009100093448A CN200910009344A CN101508944A CN 101508944 A CN101508944 A CN 101508944A CN A2009100093448 A CNA2009100093448 A CN A2009100093448A CN 200910009344 A CN200910009344 A CN 200910009344A CN 101508944 A CN101508944 A CN 101508944A
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Abstract
The invention relates to a method for preparing Maca wine, belonging to the field of wine product. The method comprises: fresh Maca or dried Maca is sliced, and 1kg of the fresh Maca (or 0.2kg of the dried Maca) is dipped in 1.5L of alcoholic extracting solution (distilled wine or liquor with the alcoholic strength of 50-67 degrees) for more than three months, so that Maca steeping wine is prepared; then, the Maca wine is prepared by a method used for blending the Maca steeping wine with fermentation wine. The proportion (according to the weight) is: 1-35% of Maca steeping wine, 99-65% of fermentation wine, blending into dry type (sugar degree is less than or equal to 4g/L), half dry type (sugar degree is 4.1-12.0g/L), halfzoet type (sugar degree is 12.1-45.0g/L) and sweet type (sugar degree is more than 45g/L). The Maca wine manufactured by the method maintains the nutrient and health care components of Maca, is an excellent drink and plays an important role for body building and lengthening the life of people when being drunk in right amount for a long time.
Description
(1) technical field
The present invention relates to a kind of method that Maca wine and fermentating wine are blent preparation of soaking, belong to the wine product field.This method is to soak in 50-67 degree alcoholic extract (wine spirit or liquor) with the agate coffee to make the immersion Maca wine more than three months, and grape is made grape wine through broken fermentation, blends the processing method of preparation then.
(2) background technology
The international title maca of agate coffee----(formal name used at school LEPIDJUM MEYENII WALP) belongs to Cruciferae separate row Vegetable spp plant.Originate in Peru, be called Peru's genseng or North America genseng by people.Now by the success of Yunnan Province of China Lijing introduction of plant.It grows in height above sea level 3500-4500 rice plateau, the temperature difference big (day and night temperature 30-50 ℃), illumination fully, ultraviolet ray strong, air rarefaction, oxygen shortages, high and cold low temperature, often have in the environment that frost, wind are moistening greatly, rainwater abundant, fertile, the husky property of soil property is loosened.
The nutritive ingredient of agate coffee is very abundant, and protein content is higher than other root class plant, and contains the indispensable VITAMIN of the multiple mankind, mineral substance, amino acid.Its main pharmacology health-care effect is embodied in:
1, physical strength reinforcing, antifatigue.The agate coffee contains rich in amino acid, and rational in infrastructure, and its a high proportion of bad amino acid can improve tiring of plant protein, has the nutritional fortification effect; Contained branched-chain amino acid (leucine, propylhomoserin, Isoleucine) plays an important role at elimination mobility central nerve fatigue and human body fatigue.Contained mineral substance zinc can be regulated the neuro-endocrinology hormone level, strengthens human body anti-fatigue ability at high temperature; 100 gram agate coffees contain 77 milligrams taurine, can promote the digestion of human body to lipid, strengthen myocardial contraction.Contained vitamin B1, B2, linolic acid, linolenic acid, nutritional activities compositions such as sterol can promote each tissue of human body by blood circulation picked-up raw material, strengthen metabolism, guarantee the constant relatively of the inner physico-chemical property of body tissue.
2, endocrine regulation delays senility.The multiple alkaloid component that the agate coffee is contained all has effect to the male still endocrine regulation of female hormone.Contained sterol and saponin(e are as the precursor of multiple hormone, and contained meson oil glycosides and isothiocyanic acid benzyl fat also play a role to endocrine regulation, keep the elderly's endocrine system balance and stability.
3, sexual function improving improves fertility.Agate coffee alkene that the agate coffee contains and agate coffee acid amides two kind of plant active substances all have obvious effect to improving men and women's sexual function, be referred to as by some developed countries " natural vigour ", contained algae resin acid, arginine can effectively improve the quality and the mobility of sperm.Contained phenylalanine
The precursor substance of delivery signal helps to improve the character amount in the synthetic just sexual function central nervous system of propylhomoserin and Histidine.Agate coffee alkene and agate coffee acid amides enter the hypothalamus of brain with blood after by human consumption, sexual gland systems such as pituitary gland and ovary and testis, and the hormonal secretion of modulability keeps human body natural's excretory sexual hormoue and returns to normal level.
4, ease off the pressure, alleviate anxiety.Agate coffee extract can directly act on pituitary gland, human body is had adapt to the former state effect, and counter pressure alleviates intense strain, promotes brain power, and it is clear to keep brain, improves insomnia, eliminates tired outly, keeps good muscle power that positive effect is all arranged.
5, the inhibition canceration is antitumor.Contained benzyl meson oil glycosides of agate coffee and the distinctive bioactive ingredients of benzyl isothiocyanic acid are a kind of antimitotic agents, and be to chemocarcinogenesis (comprising lung cancer, bladder cancer, esophagus cancer, cancer of the stomach, intestinal cancer, thyroid carcinoma, leukemia etc.), all inhibited.The contained distinctive plant sterol activeconstituents of agate coffee, teas phenol etc. are also confirmed it is to suppress the antineoplastic active substance of canceration by medical circle.Through scientist's experiment confirm, the effective constituent of edible agate coffee extract, have the effect that strengthens macrophage phagocytic function and improve NK cell activity lipid acid, health nutrient compositions such as contained unsaturated fatty acids, vitamins C, food fibre also can play anticancer auxiliary function effectively.
6, other pharmacology health-care effect of agate coffee
Mineral substance such as A. high-load iron, calcium and rich in protein, amino acid have significant therapeutic effect to anaemia.
B. its abundant plant sterol and its derivative can reduce coronary atherosclerotic heart disease, benign prostatauxe, blood fat reducing effectively significantly.
C. its taurine that contains has anti-insane pain, hypotensive, adjusting irregular pulse, and cardiac function enhancing improves effects such as retinal function and adjusting osmotic pressure
D. its contained steroid and adrenotrophin class material can be used for the treatment of respiratory system diseases such as asthma.
E. but agate coffee compound product balance human body skin pigment is eliminated the fibrosis scar tissue, recovers beautiful smooth making a breakthrough property of healthy skin effect.
F. its contained active substance and rich nutrient contents can make the human body brain alleviate anoxic, enhance metabolism, and keep resourceful, prevent alcoholism.
(3) summary of the invention
The present invention solves the agate coffee by fermentation, meeting loss part nutritive and health protection components more or less, and the nutritive and health protection components with the agate coffee remains to greatest extent, makes its health-care effect reach a kind of system wine method of optimum extent.Zhi Bei vinous liquor in this way, not only mouthfeel is good, and the fragrance aftertaste is permanent, and, long-term drinking, delaying sanility is promoted longevity.
Technical scheme of the present invention is:
A kind of vinous liquor, by soaking Maca wine 1%-35%, fermentating wine 99%-65 blends and forms, and can follow these steps to obtain by weight.
1, Maca wine is soaked in preparation.Add 1.5 liters of alcoholic extracts (distillation grape wine or liquor, alcoholic strength 50-67 degree) for 0.2 kilogram by 1 kilogram of bright agate coffee or dried agate coffee, soak more than three months, obtain the immersion Maca wine.
2, preparation fermentating wine.Get fresh grape destemming, fragmentation, adopt the existing technology that makes grape wine to brew grape wine into.
3, the necessary ageing of fermentating wine can be blent with the immersion Maca wine more than 6 months.
4, the vinous liquor of making by above-mentioned preparation method can be 12 degree (alcoholic strength allow to fluctuate 1 degree).
5, the vinous liquor of making by above-mentioned preparation method can be dry type, half-dry type, semi-sweet, sweet type.
Blend the vinous liquor that forms with soaking Maca wine and fermentating wine, have following characteristics:
Color: faint yellow, straw is yellow, pale brown look, light red, bright red, Ruby red, scarlet
Outward appearance: thorough clearly, transparent, glossy
Fragrance: agate coffee fragrance is with grape fragrance
Mouthfeel: it is mellow and full agreeable to the taste, clearly pleasant to enter the mouth.
(4) embodiment
Embodiments of the invention are as follows:
1, is raw material with bright agate coffee or dried agate coffee,, is cut into sheet, add 1.5 liters of alcoholic extracts (distillation grape wine or liquor, 50-67 degree) with 1 kilogram of bright agate coffee or 0.2 kilogram of dried agate coffee and soak more than three months through sorting, cleaning.Should note container sealing anti-oxidation in the immersion process.
2, with the fresh grape be raw material (Fructus Vins or red grape), pass through sorting, destemming fragmentation, squeeze, obtain Sucus Vitis viniferae, the sulfurous gas mixing in Sucus Vitis viniferae that adds 50mg/L, adding dry yeast ferments, leavening temperature is controlled at 28 ℃ to 30 ℃ (Fructus Vins is controlled at 18 ℃ to 20 ℃). as pol≤4g/L, when alcoholic strength reaches the 6 degree left and right sides, take out wine liquid, mend Free sulfur dioxide 30-50mg/L, ageing 6 months.During the ageing, remove the wine pin, use scavenging agent (gelatin, bentonite) purifying treatment then, again through operations such as filtration, freezing, smart filters, it is standby to make fermentation white wine or red wine.
With above-mentioned immersion Maca wine and fermentating wine, ratio in Maca wine 5%, grape wine 95%, be modulated into dry type Maca wine (pol≤4g/L), putting into refrigerated cylinder keeps the wine temperature at-4.5 ℃--under 5 ℃ of states, a freezing week is left back, with the wine juice after freezing, adopts five road filtration methods to take advantage of the cold winestone that carries out and separates, Sterile Filtration and smart filter, plug is played in bottling thereafter.
Embodiment 2
Adopt weight agate coffee soaking wine 10%, fermentating wine 90%, other conditions are identical with embodiment 1.
Embodiment 3
Adopt weight agate coffee to soak 20%,, fermentating wine 80%, other condition is identical with embodiment 1.
Embodiment 4
Adopt weight agate coffee soaking wine 30%,, fermentating wine 70%, other condition is identical with embodiment 1.
Embodiment 5
Adopt weight agate coffee soaking wine 35%, fermentating wine 65%, other conditions are identical with embodiment 1.
Embodiment 6
Obtain the half-dry type vinous liquor, utilization is with the mode of sucrose, when soaking Maca wine and fermentating wine and blending, add sucrose, the sugar degree of adjusting wine reaches 4.1g/L-12.0g/L, and the wine liquid of blending was placed 1 month, then under 73 ℃ state, thermal treatment 2 hours is played plug through overcooling, filtration, pasteurize, smart filter, bottling again, makes the half-dry type Maca wine.
Embodiment 7
Obtain the vinous liquor of semi-sweet, the sugar degree of blended liquor is transferred to 12.1g/L-45.0g/L, its mode is identical with embodiment 6.
Embodiment 8
Obtain sweet type vinous liquor, the sugar degree of blended liquor is transferred to 45g/L, other modes are identical with embodiment 6.
Product result of use of the present invention is as follows
| Use object | Number | Use fate | Efficient | Use back effect explanation |
| Tired lassitude | 1280 | 30 | 91.4 | Regain one's strength, Ginseng Extract, recovery youth |
| Stress is big | 260 | 30 | 60.6 | Eliminated pressure, not dejected |
| Female acyesis | 350 | 60 | 74.7 | Strengthened the normal ovulation function of women |
| Menstrual period are irregular | 620 | 30 | 87.7 | Normal menstrual period, cycle stability have been recovered |
| The postmenopausal women syndromes | 350 | 30 | 74.5 | Alleviated menopausal symptoms and the qi and blood worry that has some setbacks |
| Lack sexual desire | 1420 | 30 | 95.7 | Young and middle-aged psychological need and desire have been recovered |
| Man's sperm deficiency | 340 | 60 | 70.0 | Man's sperm count increases, has strengthened Fertility |
| Impotence, early ageing | 470 | 30 | 65.4 | Regenerate virility, improved sexual function |
| Man's climacteric syndrome | 320 | 60 | 76.4 | The youthful vigor that keeps the male sex |
| Sexual dysfunction | 630 | 60 | 74.6 | Men and women's sexual dysfunction, sexual life harmony have been removed |
| Hypertension | 740 | 30 | 70.3 | Get well and normal blood pressure |
| Diabetes | 210 | 60 | 54.1 | Check obtains satisfied control |
| Rheumatosis | 310 | 60 | 82.0 | Ache and fatigue symptom disappears |
| Bronchitis | 130 | 60 | 83.6 | Cough and symptoms of asthma are improved |
| Richets | 160 | 60 | 67.5 | Removed the puzzlement of rickets |
| Anemia | 430 | 60 | 84.4 | Realization enrich blood regulating the qi flowing in the channels, strengthened blood circulation |
| Constipation | 230 | 30 | 66.7 | Remove constipation, normal defecation, get well |
Grape also is the plant very useful to human body, and conduct is nontoxic, and its medicines and health protection effect is well-known.
With the vinous liquor that agate coffee soaking wine and fermentating wine are blent, kept the beneficiating ingredient of agate coffee to greatest extent to human body, be new variety of wineshop family, drink in right amount for a long time, human body is benefited.
Claims (7)
1, a kind of vinous liquor is characterized in that it is to be blent by immersion Maca wine and fermentating wine with following part by weight to form
Soak Maca wine 1%--35%
Fermentating wine 99%--65%
Wherein: soak Maca wine, fermentating wine prepares by the following method:
Get the agate coffee and clean, cut into slices, add 1.5 liters of alcoholic extracts (grape distillation wine or liquor, alcoholic strength are 50 degree-67 degree), soak more than three months, should seal during immersion, with anti-oxidation with 1 kilogram of bright agate coffee (0.2 kilogram of dried agate coffee).
Get the fragmentation of grape destemming, squeeze and make fruit jam fermentation, add sulfurous gas 40-50mg/L, fermentating wine is made in inoculation yeast, polygalacturonase fermentation.Be prepared into the sugar degree≤4g/L of fermentating wine, alcoholic strength is about 6 degree.
2, vinous liquor according to claim 1, its part by weight is:
Soak Maca wine 5%
Fermentating wine 95%.
3, vinous liquor according to claim 1, its part by weight is:
Soak Maca wine 10%
Fermentating wine 90%.
4, vinous liquor according to claim 1, its part by weight is:
Soak Maca wine 20%
Fermentating wine 80%.
5, vinous liquor according to claim 1, its part by weight is:
Soak Maca wine 35%
Fermentating wine 65%.
6, each described vinous liquor of claim 1-5, its alcoholic strength can be 12 degree (allowing ± 1 degree).
7,, it is characterized in that the vinous liquor of making can be dry type (pol≤4g pol 4.1g/L-12.0g/L), semi-sweet (pol 12.1g/L-45g/L), sweet type (pol〉45g/L) according to each described vinous liquor of claim 1-5.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100093448A CN101508944A (en) | 2009-02-19 | 2009-02-19 | Vinous liquor and preparation method thereof |
| CN200910176609A CN101654640A (en) | 2009-02-19 | 2009-09-24 | Maca wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2009100093448A CN101508944A (en) | 2009-02-19 | 2009-02-19 | Vinous liquor and preparation method thereof |
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| CNA2009100093448A Pending CN101508944A (en) | 2009-02-19 | 2009-02-19 | Vinous liquor and preparation method thereof |
| CN200910176609A Pending CN101654640A (en) | 2009-02-19 | 2009-09-24 | Maca wine and preparation method thereof |
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Cited By (12)
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| CN102229872A (en) * | 2010-08-11 | 2011-11-02 | 王国军 | Fermented wine suitable for women and brewing method thereof |
| CN102367409A (en) * | 2011-09-27 | 2012-03-07 | 无锡爱迪信光电科技有限公司 | Lepidium meyenii kaoliang spirit and preparation method thereof |
| CN102367410A (en) * | 2011-09-27 | 2012-03-07 | 无锡爱迪信光电科技有限公司 | Maca-Daqu liquor and preparation method thereof |
| CN102754682A (en) * | 2011-09-23 | 2012-10-31 | 中国林业科学研究院资源昆虫研究所 | Method for deactivating Maca myrosinase |
| CN102763742A (en) * | 2012-07-25 | 2012-11-07 | 北京中科健宇生物科技有限公司 | Maca instant tea and production method thereof |
| CN103305379A (en) * | 2013-06-09 | 2013-09-18 | 浙江古越龙山绍兴酒股份有限公司 | Functional Maca yellow wine and production process thereof |
| CN103468507A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Maca yellow rice wine and preparation method thereof |
| CN104789419A (en) * | 2015-04-22 | 2015-07-22 | 李桂斌 | Maca wine and production method thereof |
| CN104962412A (en) * | 2015-06-08 | 2015-10-07 | 齐鲁工业大学 | Making method for Maca wine |
| CN105112191A (en) * | 2015-08-26 | 2015-12-02 | 甘肃滨河食品工业（集团）有限责任公司 | Method for manufacturing maca red wine |
| CN105255646A (en) * | 2015-11-13 | 2016-01-20 | 何奔 | Maca wine and brewing method thereof |
| CN110894453A (en) * | 2019-12-04 | 2020-03-20 | 申明尚 | Health-preserving wine and preparation method thereof |
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- 2009-09-24 CN CN200910176609A patent/CN101654640A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102229872B (en) * | 2010-08-11 | 2013-05-01 | 王国军 | Fermented wine suitable for women and brewing method thereof |
| CN102229872A (en) * | 2010-08-11 | 2011-11-02 | 王国军 | Fermented wine suitable for women and brewing method thereof |
| CN102754682A (en) * | 2011-09-23 | 2012-10-31 | 中国林业科学研究院资源昆虫研究所 | Method for deactivating Maca myrosinase |
| CN102367409A (en) * | 2011-09-27 | 2012-03-07 | 无锡爱迪信光电科技有限公司 | Lepidium meyenii kaoliang spirit and preparation method thereof |
| CN102367410A (en) * | 2011-09-27 | 2012-03-07 | 无锡爱迪信光电科技有限公司 | Maca-Daqu liquor and preparation method thereof |
| CN102763742B (en) * | 2012-07-25 | 2014-01-15 | 北京中科健宇生物科技有限公司 | Maca instant tea and production method thereof |
| CN102763742A (en) * | 2012-07-25 | 2012-11-07 | 北京中科健宇生物科技有限公司 | Maca instant tea and production method thereof |
| CN103305379A (en) * | 2013-06-09 | 2013-09-18 | 浙江古越龙山绍兴酒股份有限公司 | Functional Maca yellow wine and production process thereof |
| CN103468507A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Maca yellow rice wine and preparation method thereof |
| CN104789419A (en) * | 2015-04-22 | 2015-07-22 | 李桂斌 | Maca wine and production method thereof |
| CN104962412A (en) * | 2015-06-08 | 2015-10-07 | 齐鲁工业大学 | Making method for Maca wine |
| CN105112191A (en) * | 2015-08-26 | 2015-12-02 | 甘肃滨河食品工业（集团）有限责任公司 | Method for manufacturing maca red wine |
| CN105255646A (en) * | 2015-11-13 | 2016-01-20 | 何奔 | Maca wine and brewing method thereof |
| CN110894453A (en) * | 2019-12-04 | 2020-03-20 | 申明尚 | Health-preserving wine and preparation method thereof |
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| CN101654640A (en) | 2010-02-24 |
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