CN102051322B - Jujube mixed liquor and production technology thereof - Google Patents
Jujube mixed liquor and production technology thereof Download PDFInfo
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- CN102051322B CN102051322B CN201010502854A CN201010502854A CN102051322B CN 102051322 B CN102051322 B CN 102051322B CN 201010502854 A CN201010502854 A CN 201010502854A CN 201010502854 A CN201010502854 A CN 201010502854A CN 102051322 B CN102051322 B CN 102051322B
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Abstract
The invention discloses a jujube mixed liquor and a production technology thereof. The jujube mixed liquor is obtained through repeat treatments of heat soaking and low temperature soaking by taking liquor, jujube, mulberry, hawthorn, yam and the like as raw materials. In the invention, various functional materials are fused in the jujube mixed liquor; various functional components of total flavone, salisoroside, crude polysaccharide, total saponin and the like are contained in a product to ensure that the jujube mixed liquor has various health functions of remitting fatigue, enhancing body immunity, regulating endocrine, eliminating free radical, delaying senility and the like; and the jujube mixed liquor is clear and transparent, has special flavor and health care function and is suitable for long term drinking. The product of the invention is clear and transparent, glossy, fragrant, sweet and cool, refreshing and soft in mouth and has the advantages of pure and mild taste, coordinating body, long aftertaste, special style and typicality. In the invention, the manufacturing method is simple and convenient, and easy to spread; and the materials are easy to get.
Description
Technical field
The present invention relates to a kind of red date assembled alcoholic drinks and production technique thereof, belong to brewing technical field.
Background technology
China is maximum in the world red date producing country, is main to eat raw at present, have only to be used to process fruit juice and sugar prod on a small quantity, but added value is not high.The fermented type red date wine be with the red date be raw material under saccharomycetic effect, make full use of that sugar in the red date produces alcohol and the low alcohol beverage be processed into.It can not only remain most nutritive ingredient in the red date, and contains many microbial metabolism synthetic benefit materials, has unique local flavor and nutritive value, and is very favourable to HUMAN HEALTH.Has bright development prospect.In recent years, the raising of Along with people's standard of living and quality, the demand of jujube wine product raises year by year.The raising gradually of Along with people's quality of life, the enhancing day by day of consumption idea and health perception is for assembled alcoholic drinks, health promoting wine industry have been brought huge market development space.Assembled alcoholic drinks is numerous in variety in the market, and prescription, nutrition, function have nothing in common with each other.The present invention overcomes the prior art deficiency, and a kind of red date assembled alcoholic drinks and production technique thereof are provided, and has health-care effecies such as enhance immunity power and alleviating fatigue.
Summary of the invention
The object of the invention provides a kind of red date assembled alcoholic drinks and production technique thereof.
Assembled alcoholic drinks of the present invention contains the raw material of following weight part:
5～12 parts of red dates, 5～10 parts in mulberry fruit, 3～12 parts of hawthorn, 5～25 parts of Chinese yams, 1～4 part of Chinese cassia tree, 1～5 part in cardamom, 1～10 part of matrimony vine, 1～12 part of the root of kudzu vine, 1～8 part on the leaf of bamboo, 3～10 parts in Poria cocos, 1～8 part in Radix Glycyrrhizae, 1～3 part of cloves, 1～10 part of Radix Angelicae Sinensis, 1～2 part of Radix Panacis Quinquefolii, 1～5 part of Root of Kirilow Rhodiola, 1～2 part of cervus elaphus linnaeus, 5～20 parts of white sugar, 5～20 parts of honey, 500～5000 parts of wine;
Preferred assembled alcoholic drinks of the present invention contains the raw material of following weight part:
7～10 parts of red dates, 6～9 parts in mulberry fruit, 4～10 parts of hawthorn, 6～20 parts of Chinese yams, 1～3 part of Chinese cassia tree, 2～4 parts in cardamom, 4～9 parts of matrimony vines, 3～10 parts of the roots of kudzu vine, 2～6 parts on the leaf of bamboo, 5～8 parts in Poria cocos, 3～6 parts in Radix Glycyrrhizae, 1～3 part of cloves, 5～9 parts of Radix Angelicae Sinensis, 1～2 part of Radix Panacis Quinquefolii, 2～4 parts of Root of Kirilow Rhodiola, 1～2 part of cervus elaphus linnaeus, 10～20 parts of white sugar, 10～20 parts of honey, 800～4000 parts of wine;
Preferred assembled alcoholic drinks of the present invention contains the raw material of following weight part:
7～9 parts of red dates, 6～8 parts in mulberry fruit, 5～9 parts of hawthorn, 8～16 parts of Chinese yams, 2～3 parts of Chinese cassia trees, 3～4 parts in cardamom, 6～8 parts of matrimony vines, 7～9 parts of the roots of kudzu vine, 4～5 parts on the leaf of bamboo, 6～7 parts in Poria cocos, 4～5 parts in Radix Glycyrrhizae, 2～3 parts of cloves, 6～8 parts of Radix Angelicae Sinensis, 1～2 part of Radix Panacis Quinquefolii, 3～4 parts of Root of Kirilow Rhodiola, 1～2 part of cervus elaphus linnaeus, 15～20 parts of white sugar, 15～20 parts of honey, 1000～3000 parts of wine.
Red date assembled alcoholic drinks production technique of the present invention is:
Take by weighing raw material (red date, mulberry fruit, hawthorn, Chinese yam, Chinese cassia tree, cardamom, matrimony vine, the root of kudzu vine, the leaf of bamboo, Poria cocos, Radix Glycyrrhizae, cloves, Radix Angelicae Sinensis, Radix Panacis Quinquefolii, Root of Kirilow Rhodiola, cervus elaphus linnaeus) by prescription; Place container; Add wine and be warming up to 40 ℃～60 ℃ maintenance 1～5h; Stop to heat up, under normal temperature condition, soak 5～10d; Be cooled to-5 ℃～-10 ℃ then and keep 10～20d; Take advantage of cold filtration; Filtrating is warming up to 40 ℃～60 ℃, adds white sugar and honey, keeps 1～5h, filters, and is cooled to-5 ℃～-10 ℃ then and keeps 1～5h, filters; Filtrating is so heated up, is filtered, and cooling, filters 1～3 time, after last the filtration, rises to normal temperature, deposits 5～15 ℃ of environment ageing 3～6 months in after placing container or bottling, promptly gets product.
Said wine is common white spirit or red date wine.
Said wine is preferably red date wine.
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain;
(2) baking:, be baked to water cut＜30% with 180 ℃～280 ℃ air cooking 10～50min; Baking produces strong jujube fragrance;
(3) fire-cure;
The BBQ is smoked with peat; dates required per kg of 0.05 ~ 0.2kg burning peat; peat smoked increases the dates of P-cresol, P-ethyl phenol, m-ethyl phenol, guaiacol, O-cresol content of phenolic compounds; smoked by the peat into 1 ~ 20mg/kg phenolic compounds;
(4) extraction;
Said extraction is for extracting the above-mentioned back red date that fire-cures 2 times with edible ethanol; The 1st 30%～50% alcoholic extract, 1～7d with 2～10 times of red date weight; The 2nd 50%～75% alcoholic extract, 1～7d with 2～10 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use; Alcoholic extract can extract nutritive substances such as red date alcohol dissolubility effective constituent and fructus corni pigment;
(5) liquid state fermentation;
To extract the back red date and add 8～16 times of weight water, 70～90 ℃ of microwave extraction 30～120min, microwave power are 400W～800W; Cross and filter jujube juice and jujube slag; Under microwave treatment, red date cell tissue since mutual high-speed motion with friction and fragmentation, routed the separating of cell overflowed content, thus the crushing juice rate of raising red date; In above-mentioned jujube juice, add jujube juice weight 0.01%～0.04% ammonium sulfate, 0.01%～0.05% calcium phosphate, 0.01%～0.05% potassium primary phosphate, 0.01%～0.05% potassium hydrogenphosphate; Stir; At 95～100 ℃ of sterilization 20～40min; Be cooled to 25～30 ℃ then; Insert the good wine active dry yeast of 0.1%～0.5% activation, stir, 20～25 ℃ of controlled temperature, fermentation 8～10d; Mend 10%～20% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.01%～0.1% activation, 20～25 ℃ of controlled temperature, fermentation 2～6d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredients such as ETHYLE ACETATE, Isoamyl Acetate FCC, ethyl succinate;
Used yeast of the present invention: wine active dry yeast Saccharomyces cerevisiae, candiyeast Candida sp., Ke Leke yeast Kloeckera sp., spore debaryomyces hansenii Hanseniaspora sp. can select commercially available finished product for use or used through after the enlarged culturing by test tube strains;
Said cultivation flow process is: test tube strains → slant tube → liquid tube → triangular flask cultivation → Ka Shi jar;
Used bacterium culture medium adopts malt extract medium: 5～11 ° of Be ' worts, and 1.5～2.0% agar, culture temperature is 28～30 ℃, the pH nature;
Said spawn culture method is:
1. under the actication of culture stage aseptic condition test tube strains is inserted fresh slant tube and carry out activation, make yeast be in vigorous animation, 28～30 ℃ of heat insulating culture 3 days treat to grow on the inclined-plane white lawn, promptly cultivate ripe;
2. the liquid culture stage is chosen a ring yeast thalline with inoculating needle from slant tube, inserts the liquid tube that the 10ml wort is housed, and shakes up, and 28～30 ℃ of heat insulating culture 24 hours are treated liquid level a large amount of CO of emerging
2Promptly cultivate ripe;
3. the triangular flask cultivation stage continues the access of the thalline in liquid tube triangular flask to cultivate with under the condition, gets into the fastening tank cultivation afterwards and processes distiller's yeast; Ka Shi jar substratum can use the distiller's yeast converted mash, so that yeast adapts to big production culture condition gradually;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%～25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%～55%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 50%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
For the first time distilling purpose mainly is in order to meet the requirements of the wine degree; Distilling for the second time purpose mainly is to remove impurity class materials such as benzene alcohol oil and methyl alcohol, increases aromatic substance content and pure thickness; Distilling purpose for the third time mainly is the aromatoising substance that obtains highly purified ethanol and accompany with ethanol, and then obtains the former wine of high-quality liquid distillate;
With adding 0.1%～0.5% gac and 0.1%～0.5% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, handle 20～36h, filter; Available sand-bed filter of said filtration or porcelain filter; The adsorbable removal of adsorption treatment causes the impurity of bad flavor, and the ability Catalytic Esterification, generates ETHYLE ACETATE, Isoamyl Acetate FCC etc., and the fragrance of wine and local flavor are improved greatly; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.01%～0.1%, 0.01%～0.1% composite phosphate and 0.001%～0.01% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 6～8 times; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature is at 40～60 ℃; Add jujube slag weight 0.01%～0.05% cellulase; 0.10%～0.30% polygalacturonase, 0.10%～0.30% AMS carries out ultrasonic enzymolysis processing 10～30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w～1.5A/275w condition; Add jujube slag weight 0.01%～0.04% ammonium sulfate, 0.01%～0.05% calcium phosphate, 0.01%～0.05% potassium primary phosphate, 0.01%～0.05% potassium hydrogenphosphate; Stir; At 95～100 ℃ of sterilization 20～40min; Be cooled to 25～30 ℃ then; Insert the good wine active dry yeast of 0.1%～0.5% activation, stir, 20～25 ℃ of controlled temperature, fermentation 8～15d; Separate wine unstrained spirits and semi-solid ferment liquid; Wine unstrained spirits and semi-solid ferment liquid are made wine unstrained spirits liquor and semi-solid ferment liquid liquor by the distillation and the adsorption treatment method of above-mentioned liquid state fermentation liquid respectively;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip; Carry out supersound process; Ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; UW produces the TRANSIENT HIGH TEMPERATURE high pressure because of having cavitation and heat effect, and the activity of dissolved oxygen promotes red date wine interior oxidation and esterification in the activation energy of enhancing aroma substance and the wine; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 5～15kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃; High-voltage pulse interrupts the fluid molecule structural bond of big association state, is dissociated into the active very strong unit molecule or the molecular group of little association state, thereby changes the physical structure of molecule; Simultaneously, effects such as HF oscillation, oxidation have been quickened oxidation and the acidification reaction of alcohol and aldehyde material in the wine, and have been transmitted evenly, and the treatment time is short, and heat production is few, and is little to the nutritive property influence; The jujube wine quality that this treatment process obtains is equivalent to the effect in 3 years of usual way ageing;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store respectively 6～120 months with above-mentioned, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%;
(9) blend;
Said blending to the extraction of the red date after above-mentioned four kinds of storages wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor wine are blent;
Said blending is preferably: 10～20 parts of red date extraction wine, 10～20 parts of 20～40 parts of liquid state fermentation liquors, 10～20 parts of wine unstrained spirits liquors and semi-solid ferment liquid liquors;
(10) ageing;
Said ageing is accomplished even for to place oak barrel to store more than 3 months the above-mentioned wine liquid of blending again; Get red date wine.
Red date assembled alcoholic drinks drinking method of the present invention is: drink every day 1～2 time, each 25ml～50ml directly drinks.
The invention has the beneficial effects as follows; Red date assembled alcoholic drinks of the present invention has merged multiple function raw material; Product contains multiple efficacies compositions such as total flavones, salidroside, Crude polysaccharides, total saponin, has alleviating fatigue, enhancing body immunizing power; Endocrine regulation, remove radical, various health care functions such as delay senility; The red date assembled alcoholic drinks is limpid transparent, has unique local flavor and medicinal health care function, is fit to long-term drinking.Product of the present invention is as clear as crystal, glossy, and delicate fragrance is pleasant, and mouthfeel is pure and mild, the wine body is coordinated, and it is mouthful sweet ice-cold, clearly soft to fall, and long times of aftertaste, has typicalness at unique style.Making method of the present invention is easy, draws materials easily, is easy to promote.
The present invention used in the preparation of wine production technology jujube wine, jujube jujube rich roasted flavor produced by peat smoked increased dates of P-cresol, P-ethyl phenol, m-ethyl phenol, guaiacol , O-cresol content of phenolic compounds; jujube can be extracted using ethanol extract active ingredients and Zaopi alcohol-soluble pigments and other nutrients; liquid fermentation in wine yeast pre-primary to produce ethanol, the late complement and add into the amount of jujube juice aroma yeast continues to ferment, mainly produce ethyl acetate, amyl acetate, ethyl succinate and other flavor ingredients; using three distillation, collecting aldehydes, esters, higher alcohols such as aroma components, access to high-quality distilled spirits; adsorption treatment removal adverse flavor impurities, greatly improved wine aroma and flavor; jujube slag will precipitate was mixed with the liquid fermentation fermentation, make full use of jujube resources, which saves the cost of increased economic efficiency, but also to avoid environmental pollution; jujube extract the wine, liquid fermentation distilled spirits, wine and distilled fermented grains semisolid fermentation broth were distilled liquor store after blending, aging, the wine mature, soft and delicate.
Embodiment
Following examples further specify the present invention.
Embodiment 1
Present embodiment red date assembled alcoholic drinks prescription is:
10 parts of red dates, 10 parts in mulberry fruit, 12 parts of hawthorn, 24 parts of Chinese yams, 4 parts of Chinese cassia trees, 5 parts in cardamom, 8 parts of matrimony vines, 5 parts of the roots of kudzu vine, 6 parts on the leaf of bamboo, 5 parts in Poria cocos, 7 parts in Radix Glycyrrhizae, 3 parts of cloves, 10 parts of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 4 parts of Root of Kirilow Rhodiola, 1 part of cervus elaphus linnaeus, 15 parts of white sugar, 15 parts of honey, 5000 parts of red date wines;
Present embodiment red date assembled alcoholic drinks production technique comprises following steps:
Take by weighing red date, mulberry fruit, hawthorn, Chinese yam, Chinese cassia tree, cardamom, matrimony vine, the root of kudzu vine, the leaf of bamboo, Poria cocos, Radix Glycyrrhizae, cloves, Radix Angelicae Sinensis, Radix Panacis Quinquefolii, Root of Kirilow Rhodiola, cervus elaphus linnaeus by prescription; Place container; Add red date wine and be warming up to 60 ℃ of maintenance 1h, stop to heat up and under normal temperature condition, soak 10d; Be cooled to-5 ℃ then and keep 20d; Take advantage of cold filtration; Filtrating is warming up to 60 ℃, adds white sugar and honey, keeps 1h, filters, and is cooled to-5 ℃ then and keeps 1h, filters; Filtrating is so heated up, is filtered, and cooling, filter 23 after last the filtration, rise to normal temperature, deposits 5 ℃ of environment ageing 6 months in after placing container or bottling, promptly gets product.
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain; (2) baking:, be baked to water cut 20% with 180 ℃ of air cooking 50min;
(3) fire-cure;
Said fire-cureing to fire-cureing with peat; Every kg red date 0.05kg peat that need burn; Fire-cure by peat and to bring the 1mg/kg phenolic cpd into;
(4) extraction;
Said extraction is that the above-mentioned back red date that fire-cures is extracted 2 times with edible ethanol, the 1st 50% alcoholic extract 7d with 2 times of red date weight, and the 2nd 50% alcoholic extract 1d with 10 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use;
(5) liquid state fermentation;
To extract the back red date and add 8 times of weight water, 90 ℃ of microwave extraction 30min, microwave power are 800W; Cross and filter jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.01% ammonium sulfate, 0.05% calcium phosphate, 0.01% potassium primary phosphate, 0.05% potassium hydrogenphosphate; Stir; At 95 ℃ of sterilization 40min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.5% activation, stir, 20 ℃ of controlled temperature, fermentation 10d; Mend 10% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.1% activation, 20 ℃ of controlled temperature, fermentation 6d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredients such as ETHYLE ACETATE, Isoamyl Acetate FCC, ethyl succinate; Said SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 3: 2;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 50%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
With adding 0.1% gac and 0.5% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, handle 36h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.01%, 0.1% composite phosphate and 0.001% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 8 times; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature adds jujube slag weight 0.05% cellulase at 40 ℃, 0.10% polygalacturonase, and 0.30% AMS carries out ultrasonic enzymolysis processing 30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w condition; Add jujube slag weight 0.01% ammonium sulfate, 0.05% calcium phosphate, 0.01% potassium primary phosphate, 0.05% potassium hydrogenphosphate; Stir; At 95 ℃ of sterilization 40min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.5% activation, stir, 20 ℃ of controlled temperature, fermentation 15d; Separate wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; The wine unstrained spirits that makes alcoholic strength 50%～60% distills former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 50%～60% is distilled adding 0.1% gac and 0.5% birch carbon adsorption treatment in the former wine, handle 20h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; The semi-solid state that makes alcoholic strength 50%～60% is distilled former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 50%～60% is distilled adding 0.1% gac and 0.5% birch carbon adsorption treatment in the former wine, handle 20h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets semi-solid ferment liquid liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 20kHz, and power is 60W, and the time is 5min; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 5kv/cm, and umber of pulse is 1, and treatment temp is 10 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store 8 ℃ of storage vault temperature, relative humidity 70% 6 months respectively with above-mentioned;
(9) blend;
Said blending to wine after above-mentioned four kinds of storages is blent;
The said ratio of blending is: umber is a weight part, like kg, ton etc.;
(10) ageing;
Said ageing is accomplished even for to place oak barrel to store 3 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 2
Present embodiment red date assembled alcoholic drinks prescription is:
7 parts of red dates, 9 parts in mulberry fruit, 5 parts of hawthorn, 20 parts of Chinese yams, 3 parts of Chinese cassia trees, 3 parts in cardamom, 9 parts of matrimony vines, 8 parts of the roots of kudzu vine, 5 parts on the leaf of bamboo, 7 parts in Poria cocos, 6 parts in Radix Glycyrrhizae, 2 parts of cloves, 5 parts of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 2 parts of Root of Kirilow Rhodiola, 1 part of cervus elaphus linnaeus, 5 parts of white sugar, 5 parts of honey, 4000 parts of red date wines;
Present embodiment red date assembled alcoholic drinks production technique comprises following steps:
Take by weighing red date, mulberry fruit, hawthorn, Chinese yam, Chinese cassia tree, cardamom, matrimony vine, the root of kudzu vine, the leaf of bamboo, Poria cocos, Radix Glycyrrhizae, cloves, Radix Angelicae Sinensis, Radix Panacis Quinquefolii, Root of Kirilow Rhodiola, cervus elaphus linnaeus by prescription; Place container; Add red date wine and be warming up to 40 ℃ of maintenance 5h, stop to heat up and under normal temperature condition, soak 5d; Be cooled to-10 ℃ then and keep 10d; Take advantage of cold filtration; Filtrating is warming up to 40 ℃, adds white sugar and honey, keeps 5h, filters, and is cooled to-5 ℃ then and keeps 5h, filters; Filtrating is so heated up, is filtered, and cooling, filters 1 time, after last the filtration, rises to normal temperature, deposits 15 ℃ of environment ageing 3 months in after placing container or bottling, promptly gets product.
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain;
(2) baking:, be baked to water cut 15% with 280 ℃ of air cooking 10min;
(3) fire-cure;
Said fire-cureing to fire-cureing with peat; Every kg red date 0.2kg peat that need burn; Fire-cure by peat and to bring the 20mg/kg phenolic cpd into;
(4) extraction;
Said extraction is that the above-mentioned back red date that fire-cures is extracted 2 times with edible ethanol, the 1st 30% alcoholic extract 7d with 10 times of red date weight, and the 2nd 75% alcoholic extract 7d with 2 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use;
(5) liquid state fermentation;
To extract the back red date and add 16 times of weight water, 70 ℃ of microwave extraction 120min, microwave power are 400W; Cross and filter jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.04% ammonium sulfate, 0.01% calcium phosphate, 0.05% potassium primary phosphate, 0.01% potassium hydrogenphosphate; Stir; At 100 ℃ of sterilization 20min; Be cooled to 30 ℃ then; Insert the good wine active dry yeast of 0.1% activation, stir, 25 ℃ of controlled temperature, fermentation 8d; Mend 20% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.01% activation, 25 ℃ of controlled temperature, fermentation 2d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredients such as ETHYLE ACETATE, Isoamyl Acetate FCC, ethyl succinate; Said SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 1: 1;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 55%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
With adding 0.5% gac and 0.1% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 55%～60%, handle 20h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.1%, 0.01% composite phosphate and 0.01% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 6 times; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature adds jujube slag weight 0.01% cellulase at 60 ℃, 0.30% polygalacturonase, and 0.10% AMS carries out ultrasonic enzymolysis processing 10min with the probe type ultrasonic extraction apparatus under strength of current 1.5A/275w condition; Add jujube slag weight 0.04% ammonium sulfate, 0.01% calcium phosphate, 0.05% potassium primary phosphate, 0.01% potassium hydrogenphosphate; Stir; At 100 ℃ of sterilization 20min; Be cooled to 30 ℃ then; Insert the good wine active dry yeast of 0.1% activation, stir, 25 ℃ of controlled temperature, fermentation 8d; Separate wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; The wine unstrained spirits that makes alcoholic strength 55%～60% distills former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 55%～60% is distilled adding 0.5% gac and 0.1% birch carbon adsorption treatment in the former wine, handle 36h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; The semi-solid state that makes alcoholic strength 55%～60% is distilled former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 55%～60% is distilled adding 0.5% gac and 0.1% birch carbon adsorption treatment in the former wine, handle 36h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets semi-solid ferment liquid liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 30kHz, and power is 40W, and the time is 5min; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 15kv/cm, and umber of pulse is 10, and treatment temp is 20 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store 10 ℃ of storage vault temperature, relative humidity 60% 120 months respectively with above-mentioned;
(9) blend;
Said blending to wine after above-mentioned four kinds of storages is blent;
The said ratio of blending is: umber is a weight part, like kg, ton etc.;
(10) ageing;
Said ageing is accomplished even for to place oak barrel to store 6 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 3
Present embodiment red date assembled alcoholic drinks prescription is:
9 parts of red dates, 8 parts in mulberry fruit, 9 parts of hawthorn, 16 parts of Chinese yams, 3 parts of Chinese cassia trees, 4 parts in cardamom, 8 parts of matrimony vines, 9 parts of the roots of kudzu vine, 5 parts on the leaf of bamboo, 7 parts in Poria cocos, 5 parts in Radix Glycyrrhizae, 3 parts of cloves, 8 parts of Radix Angelicae Sinensis, 2 parts of Radix Panacis Quinquefoliis, 4 parts of Root of Kirilow Rhodiola, 2 parts of cervus elaphus linnaeus, 20 parts of white sugar, 20 parts of honey, 3000 parts of red date wines; Said part is weight part, like g, kg etc.
Present embodiment red date assembled alcoholic drinks production technique comprises following steps:
Take by weighing red date, mulberry fruit, hawthorn, Chinese yam, Chinese cassia tree, cardamom, matrimony vine, the root of kudzu vine, the leaf of bamboo, Poria cocos, Radix Glycyrrhizae, cloves, Radix Angelicae Sinensis, Radix Panacis Quinquefolii, Root of Kirilow Rhodiola, cervus elaphus linnaeus by prescription; Place container; Add red date wine and be warming up to 55 ℃ of maintenance 2h, stop to heat up and under normal temperature condition, soak 10d; Be cooled to-6 ℃ then and keep 15d; Take advantage of cold filtration; Filtrating is warming up to 55 ℃, adds white sugar and honey, keeps 3h, filters, and is cooled to-6 ℃ then and keeps 4h, filters; Filtrating is so heated up, is filtered, and cooling, filters 2 times, after last the filtration, rises to normal temperature, deposits 10 ℃ of environment ageing 4 months in after placing container or bottling, promptly gets product.
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain;
(2) baking:, be baked to water cut 10% with 220 ℃ of air cooking 30min;
(3) fire-cure;
Said fire-cureing to fire-cureing with peat; Every kg red date 0.15kg peat that need burn; Fire-cure by peat and to bring the 15mg/kg phenolic cpd into;
(4) extraction;
Said extraction is that the above-mentioned back red date that fire-cures is extracted 2 times with edible ethanol, the 1st 40% alcoholic extract 5d with 6 times of red date weight, and the 2nd 60% alcoholic extract 6d with 5 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use;
(5) liquid state fermentation;
To extract the back red date and add 12 times of weight water, 80 ℃ of microwave extraction 90min, microwave power are 500W; Cross and filter jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.02% potassium hydrogenphosphate; Stir; At 95 ℃ of sterilization 30min; Be cooled to 28 ℃ then; Insert the good wine active dry yeast of 0.3% activation, stir, 22 ℃ of controlled temperature, fermentation 9d; Mend 15% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.05% activation, 20 ℃ of controlled temperature, fermentation 5d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredients such as ETHYLE ACETATE, Isoamyl Acetate FCC, ethyl succinate; Said SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 2;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 50%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
With adding 0.3% gac and 0.3% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, handle 24h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.05%, 0.06% composite phosphate and 0.005% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 7 times; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature adds jujube slag weight 0.03% cellulase at 50 ℃, 0.20% polygalacturonase, and 0.15% AMS carries out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Add jujube slag weight 0.03% ammonium sulfate, 0.02% calcium phosphate, 0.02% potassium primary phosphate, 0.03% potassium hydrogenphosphate; Stir; At 95 ℃ of sterilization 30min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.3% activation, stir, 20 ℃ of controlled temperature, fermentation 12d; Separate wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; The wine unstrained spirits that makes alcoholic strength 55%～60% distills former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 55%～60% is distilled adding 0.3% gac and 0.3% birch carbon adsorption treatment in the former wine, handle 24h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; The semi-solid state that makes alcoholic strength 55%～60% is distilled former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 55%～60% is distilled adding 0.3% gac and 0.2% birch carbon adsorption treatment in the former wine, handle 24h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets semi-solid ferment liquid liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 10kv/cm, and umber of pulse is 5, and treatment temp is 15 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store 12 ℃ of storage vault temperature, relative humidity 65% 36 months respectively with above-mentioned;
(9) blend;
Said blending to wine after above-mentioned four kinds of storages is blent;
The said ratio of blending is: umber is a weight part, like kg, ton etc.;
(10) ageing;
Said ageing is accomplished even for to place oak barrel to store 24 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 4
Present embodiment red date assembled alcoholic drinks prescription is:
7 parts of red dates, 6 parts in mulberry fruit, 9 parts of hawthorn, 15 parts of Chinese yams, 3 parts of Chinese cassia trees, 4 parts in cardamom, 8 parts of matrimony vines, 9 parts of the roots of kudzu vine, 5 parts on the leaf of bamboo, 7 parts in Poria cocos, 5 parts in Radix Glycyrrhizae, 2 parts of cloves, 6 parts of Radix Angelicae Sinensis, 2 parts of Radix Panacis Quinquefoliis, 3 parts of Root of Kirilow Rhodiola, 2 parts of cervus elaphus linnaeus, 18 parts of white sugar, 20 parts of honey, 1000 parts of red date wines; Said part is weight part, like g, kg etc.
Present embodiment red date assembled alcoholic drinks production technique comprises following steps:
Take by weighing red date, mulberry fruit, hawthorn, Chinese yam, Chinese cassia tree, cardamom, matrimony vine, the root of kudzu vine, the leaf of bamboo, Poria cocos, Radix Glycyrrhizae, cloves, Radix Angelicae Sinensis, Radix Panacis Quinquefolii, Root of Kirilow Rhodiola, cervus elaphus linnaeus by prescription; Place container; Add red date wine and be warming up to 45 ℃ of maintenance 3h, stop to heat up and under normal temperature condition, soak 6d; Be cooled to-8 ℃ then and keep 15d; Take advantage of cold filtration; Filtrating is warming up to 50 ℃, adds white sugar and honey, keeps 3h, filters, and is cooled to-8 ℃ then and keeps 3h, filters; Filtrating is so heated up, is filtered, and cooling, filter 23 after last the filtration, rise to normal temperature, deposits 10 ℃ of environment ageing 5 months in after placing container or bottling, promptly gets product.
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain;
(2) baking:, be baked to water cut 15% with 240 ℃ of air cooking 45min;
(3) fire-cure;
Said fire-cureing to fire-cureing with peat; Every kg red date 0.10kg peat that need burn; Fire-cure by peat and to bring the 15mg/kg phenolic cpd into;
(4) extraction;
Said extraction is that the above-mentioned back red date that fire-cures is extracted 2 times with edible ethanol, the 1st 40% alcoholic extract 6d with 8 times of red date weight, and the 2nd 65% alcoholic extract 6d with 8 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use;
(5) liquid state fermentation;
To extract the back red date and add 12 times of weight water, 80 ℃ of microwave extraction 90min, microwave power are 600W; Cross and filter jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.03% potassium hydrogenphosphate; Stir; At 95 ℃ of sterilization 30min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.3% activation, stir, 25 ℃ of controlled temperature, fermentation 8d; Mend 20% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.05% activation, 20 ℃ of controlled temperature, fermentation 4d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredients such as ETHYLE ACETATE, Isoamyl Acetate FCC, ethyl succinate; Said SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=2: 2: 1;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 50%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
With adding 0.2% gac and 0.3% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, handle 34h, filter; Porcelain filter is used in said filtration; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.05%, 0.06% composite phosphate and 0.004% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 8 times; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature adds jujube slag weight 0.03% cellulase at 50 ℃, 0.20% polygalacturonase, and 0.15% AMS carries out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Add jujube slag weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.03% potassium hydrogenphosphate; Stir; At 100 ℃ of sterilization 30min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.3% activation, stir, 20 ℃ of controlled temperature, fermentation 12d; Separate wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits fermented liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; The wine unstrained spirits that makes alcoholic strength 50%～60% distills former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 50%～60% is distilled adding 0.4% gac and 0.5% birch carbon adsorption treatment in the former wine, handle 28h, filter; Porcelain filter is used in said filtration; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 55%, remainder is the wine tail; The semi-solid state that makes alcoholic strength 55%～60% is distilled former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 55%～60% is distilled adding 0.3% gac and 0.2% birch carbon adsorption treatment in the former wine, handle 28h, filter; Porcelain filter is used in said filtration; Adsorption treatment gets the semi-solid ferment liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 10kv/cm, and umber of pulse is 6, and treatment temp is 15 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store 10 ℃ of storage vault temperature, relative humidity 60% 60 months respectively with above-mentioned;
(9) blend;
Said blending to wine after above-mentioned four kinds of storages is blent;
The said ratio of blending is: umber is a weight part, like kg, ton etc.;
(10) ageing;
Said ageing is accomplished even for to place oak barrel to store 24 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 5
Present embodiment red date assembled alcoholic drinks prescription is:
9 parts of red dates, 8 parts in mulberry fruit, 8 parts of hawthorn, 15 parts of Chinese yams, 3 parts of Chinese cassia trees, 4 parts in cardamom, 8 parts of matrimony vines, 9 parts of the roots of kudzu vine, 5 parts on the leaf of bamboo, 7 parts in Poria cocos, 5 parts in Radix Glycyrrhizae, 3 parts of cloves, 6 parts of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 3 parts of Root of Kirilow Rhodiola, 2 parts of cervus elaphus linnaeus, 16 parts of white sugar, 18 parts of honey, 800 parts of red date wines; Said part is weight part, like g, kg etc.
Present embodiment red date assembled alcoholic drinks production technique comprises following steps:
Take by weighing red date, mulberry fruit, hawthorn, Chinese yam, Chinese cassia tree, cardamom, matrimony vine, the root of kudzu vine, the leaf of bamboo, Poria cocos, Radix Glycyrrhizae, cloves, Radix Angelicae Sinensis, Radix Panacis Quinquefolii, Root of Kirilow Rhodiola, cervus elaphus linnaeus by prescription; Place container; Add red date wine and be warming up to 50 ℃ of maintenance 3h, stop to heat up and under normal temperature condition, soak 8d; Be cooled to-8 ℃ then and keep 16d; Take advantage of cold filtration; Filtrating is warming up to 50 ℃, adds white sugar and honey, keeps 4h, filters, and is cooled to-10 ℃ then and keeps 4h, filters; Filtrating is so heated up, is filtered, and cooling, filter 23 after last the filtration, rise to normal temperature, deposits 8 ℃ of environment ageing 6 months in after placing container or bottling, promptly gets product.
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain; (2) baking:, be baked to water cut 20% with 200 ℃ of air cooking 30min;
(3) fire-cure;
Said fire-cureing to fire-cureing with peat; Every kg red date 0.15kg peat that need burn; Fire-cure by peat and to bring the 15mg/kg phenolic cpd into;
(4) extraction;
Said extraction is that the above-mentioned back red date that fire-cures is extracted 2 times with edible ethanol, the 1st 40% alcoholic extract 7d with 6 times of red date weight, and the 2nd 65% alcoholic extract 7d with 8 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use;
(5) liquid state fermentation;
To extract the back red date and add 14 times of weight water, 85 ℃ of microwave extraction 90min, microwave power are 700W; Cross and filter jujube juice and jujube slag; In above-mentioned jujube juice, add jujube juice weight 0.02% ammonium sulfate, 0.02% calcium phosphate, 0.03% potassium primary phosphate, 0.02% potassium hydrogenphosphate; Stir; At 100 ℃ of sterilization 30min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.2% activation, stir, 20 ℃ of controlled temperature, fermentation 8d; Mend 20% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.1% activation, 20 ℃ of controlled temperature, fermentation 6d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast; The SHENGXIANG yeast fermentation produces flavour ingredients such as ETHYLE ACETATE, Isoamyl Acetate FCC, ethyl succinate; Said SHENGXIANG yeast weight proportion is: candiyeast: the spore debaryomyces hansenii: Ke Leke yeast=1: 2: 1;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 50%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
With adding 0.2% gac and 0.4% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, handle 32h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment;
Above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.06%, 0.08% composite phosphate and 0.005% EDTA-Na with above-mentioned throw out
2, the water that adding jujube slag weight is 8 times; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature adds jujube slag weight 0.03% cellulase at 50 ℃, 0.20% polygalacturonase, and 0.15% AMS carries out ultrasonic enzymolysis processing 20min with the probe type ultrasonic extraction apparatus under strength of current 0.9A/75w condition; Add jujube slag weight 0.02% ammonium sulfate, 0.03% calcium phosphate, 0.02% potassium primary phosphate, 0.04% potassium hydrogenphosphate; Stir; At 95 ℃ of sterilization 35min; Be cooled to 25 ℃ then; Insert the good wine active dry yeast of 0.4% activation, stir, 20 ℃ of controlled temperature, fermentation 12d; Separate wine unstrained spirits and semi-solid ferment liquid;
Above-mentioned wine unstrained spirits fermented liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; The wine unstrained spirits that makes alcoholic strength 50%～60% distills former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The wine unstrained spirits of above-mentioned alcoholic strength 50%～60% is distilled adding 0.2% gac and 0.3% birch carbon adsorption treatment in the former wine, handle 28h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets wine unstrained spirits liquor;
Above-mentioned semi-solid ferment liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%, remainder is the wine tail; The semi-solid state that makes alcoholic strength 50%～60% is distilled former wine; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
The semi-solid state of above-mentioned alcoholic strength 50%～60% is distilled adding 0.3% gac and 0.3% birch carbon adsorption treatment in the former wine, handle 28h, filter; Sand-bed filter is used in said filtration; Adsorption treatment gets the semi-solid ferment liquor;
(7) urge old;
Above-mentioned red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that makes is respectively charged in the container that is placed with oak chip, carries out supersound process, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 10kv/cm, and umber of pulse is 5, and treatment temp is 15 ℃;
(8) store;
Urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store 10 ℃ of storage vault temperature, relative humidity 65% 60 months respectively with above-mentioned;
(9) blend;
Said blending to wine after above-mentioned four kinds of storages is blent;
The said ratio of blending is: umber is a weight part, like kg, ton etc.;
(10) ageing;
Said ageing is accomplished even for to place oak barrel to store 48 months the above-mentioned wine liquid of blending again; Get red date wine.
Embodiment 6
Present embodiment red date assembled alcoholic drinks prescription is:
5 parts of red dates, 5 parts in mulberry fruit, 3 parts of hawthorn, 5 parts of Chinese yams, 1 part of Chinese cassia tree, 1 part in cardamom, 1 part of matrimony vine, 1 part of the root of kudzu vine, 1 part on the leaf of bamboo, 3 parts in Poria cocos, 1 part in Radix Glycyrrhizae, 1 part of cloves, 1 part of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 1 part of Root of Kirilow Rhodiola, 1 part of cervus elaphus linnaeus, 5 parts of white sugar, 5 parts of honey, 500 parts of common white spirit; Said part is weight part, like g, kg etc.
Production technique is with embodiment 1.
Embodiment 7
Present embodiment red date assembled alcoholic drinks prescription is:
9 parts of red dates, 8 parts in mulberry fruit, 8 parts of hawthorn, 15 parts of Chinese yams, 3 parts of Chinese cassia trees, 4 parts in cardamom, 8 parts of matrimony vines, 9 parts of the roots of kudzu vine, 5 parts on the leaf of bamboo, 7 parts in Poria cocos, 5 parts in Radix Glycyrrhizae, 3 parts of cloves, 6 parts of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 3 parts of Root of Kirilow Rhodiola, 2 parts of cervus elaphus linnaeus, 16 parts of white sugar, 18 parts of honey, 1000 parts of common white spirit; Said part is weight part, like g, kg etc.
Production technique is with embodiment 2.
Embodiment 8
Present embodiment red date assembled alcoholic drinks prescription is:
7 parts of red dates, 6 parts in mulberry fruit, 5 parts of hawthorn, 9 parts of Chinese yams, 2 parts of Chinese cassia trees, 3 parts in cardamom, 6 parts of matrimony vines, 8 parts of the roots of kudzu vine, 4 parts on the leaf of bamboo, 6 parts in Poria cocos, 5 parts in Radix Glycyrrhizae, 2 parts of cloves, 7 parts of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 3 parts of Root of Kirilow Rhodiola, 1 part of cervus elaphus linnaeus, 18 parts of white sugar, 16 parts of honey, 1200 parts of common white spirit; Said part is weight part, like g, kg etc.
Production technique is with embodiment 3.
Embodiment 9
Present embodiment red date assembled alcoholic drinks prescription is:
9 parts of red dates, 6 parts in mulberry fruit, 5 parts of hawthorn, 12 parts of Chinese yams, 3 parts of Chinese cassia trees, 3 parts in cardamom, 7 parts of matrimony vines, 9 parts of the roots of kudzu vine, 5 parts on the leaf of bamboo, 7 parts in Poria cocos, 5 parts in Radix Glycyrrhizae, 3 parts of cloves, 7 parts of Radix Angelicae Sinensis, 1 part of Radix Panacis Quinquefolii, 3 parts of Root of Kirilow Rhodiola, 1 part of cervus elaphus linnaeus, 17 parts of white sugar, 16 parts of honey, 1500 parts of common white spirit; Said part is weight part, like g, kg etc.
Production technique is with embodiment 4.
Choose 30～50 years old male sex 30 people in area, Taiyuan, how with lassitude, myasthenia of the limbs, it is bad to sleep, and health problems such as distraction were taken embodiment 5 red date assembled alcoholic drinkss 30 days continuously, took 50ml every day.After drinking, discovery drinks the preceding mental status; Health condition all makes moderate progress; Ruddy, full of vigour, mental attitude improver's 20 examples of complexion wherein, weak, distraction, bad improver's 17 examples of sleep, 8 routine easy catching a cold persons take not flu of continuous 3 months of back.
Claims (4)
1. a red date assembled alcoholic drinks is characterized in that, contains the raw material of following weight part:
500～5000 parts of 5～12 parts of red dates, 5～10 parts in mulberry fruit, 3～12 parts of hawthorn, 5～25 parts of Chinese yams, 1～4 part of Chinese cassia tree, 1～5 part in cardamom, 1～10 part of matrimony vine, 1～12 part of the root of kudzu vine, 1～8 part on the leaf of bamboo, 3～10 parts in Poria cocos, 1～8 part in Radix Glycyrrhizae, 1～3 part of cloves, 1～10 part of Radix Angelicae Sinensis, 1～2 part of Radix Panacis Quinquefolii, 1～5 part of Root of Kirilow Rhodiola, 1～2 part of cervus elaphus linnaeus, 5～20 parts of white sugar, 5～20 parts of honey, common white spirit or red date wines;
Said red date wine production technique may further comprise the steps:
(1) sorting, cleaning: the red date of selecting abundant maturation, complete, no canker insect pest; Clean up with pure water, drain;
(2) baking:, be baked to water cut＜30% with 180 ℃～280 ℃ air cooking 10～50min;
(3) fire-cure: said fire-cureing to fire-cureing with peat;
(4) extraction: said extraction is for extracting the above-mentioned back red date that fire-cures 2 times with edible ethanol; The 1st 30%～50% alcoholic extract, 1～7d with 2～10 times of red date weight; The 2nd 50%～75% alcoholic extract, 1～7d with 2～10 times of red date weight, twice extraction liquid merges to such an extent that red date extraction wine is subsequent use;
(5) liquid state fermentation: will extract the back red date and add 8～16 times of weight water, 70～90 ℃ of microwave extraction 30～120min, microwave power are 400W～800W; Cross and filter jujube juice and jujube slag; Under microwave treatment, red date cell tissue since mutual high-speed motion with friction and fragmentation, routed the separating of cell overflowed content, thus the crushing juice rate of raising red date; In above-mentioned jujube juice, add jujube juice weight 0.01%～0.04% ammonium sulfate, 0.01%～0.05% calcium phosphate, 0.01%～0.05% potassium primary phosphate, 0.01%～0.05% potassium hydrogenphosphate; Stir; At 95～100 ℃ of sterilization 20～40min; Be cooled to 25～30 ℃ then; Insert the good wine active dry yeast of 0.1%～0.5% activation, stir, 20～25 ℃ of controlled temperature, fermentation 8～10d; Mend 10%～20% above-mentioned jujube juice again, and insert the good SHENGXIANG yeast of 0.01%～0.1% activation, 20～25 ℃ of controlled temperature, fermentation 2～6d; Sediment separate out makes liquid state fermentation liquid; Said SHENGXIANG yeast is: candiyeast, spore debaryomyces hansenii and Ke Leke yeast;
Above-mentioned liquid state fermentation liquid is placed distiller distillation for the first time, distill out whole distillates; Distillate is placed distiller distillation for the second time again, pinch heads removal, begin to collect the wine body from alcoholic strength 25%, be collected into alcoholic strength 20%～25%, remainder is the wine tail; Place distiller to distill for the third time the wine body, pinch heads removal, begin to collect the wine body from alcoholic strength 60%, be collected into alcoholic strength 50%～55%, remainder is the wine tail; Make the former wine of liquid distillate of alcoholic strength 50%～60%; Twice distillatory foreshot and wine tail are mixed distillation with the next batch distillate; Said alcoholic strength is volume parts V/V;
With adding 0.1%～0.5% gac and 0.1%～0.5% birch carbon adsorption treatment in the former wine of the liquid distillate of above-mentioned alcoholic strength 50%～60%, handle 20～36h, filter; Available sand-bed filter of said filtration or porcelain filter; The adsorbable removal of adsorption treatment causes the impurity of bad flavor, and the ability Catalytic Esterification, generates ETHYLE ACETATE, Isoamyl Acetate FCC etc., and the fragrance of wine and local flavor are improved greatly; Adsorption treatment gets the liquid state fermentation liquor;
(6) semi-solid ferment: above-mentioned jujube slag is broken, mix the Hydrocerol A of adding jujube slag weight 0.01%～0.1%, 0.01%～0.1% composite phosphate and 0.001%～0.01% EDTA-Na2, the water that adding jujube slag weight is 6～8 times with above-mentioned throw out; Said composite phosphate is for being sodium hexametaphosphate: sodium polyphosphate=1: 1; Controlled temperature is at 40～60 ℃; Add jujube slag weight 0.01%～0.05% cellulase; 0.10%～0.30% polygalacturonase, 0.10%～0.30% AMS carries out ultrasonic enzymolysis processing 10～30min with the probe type ultrasonic extraction apparatus under strength of current 0.6A/25w～1.5A/275w condition; Add jujube slag weight 0.01%～0.04% ammonium sulfate, 0.01%～0.05% calcium phosphate, 0.01%～0.05% potassium primary phosphate, 0.01%～0.05% potassium hydrogenphosphate; Stir; At 95～100 ℃ of sterilization 20～40min; Be cooled to 25～30 ℃ then; Insert the good wine active dry yeast of 0.1%～0.5% activation, stir, 20～25 ℃ of controlled temperature, fermentation 8～15d; Separate wine unstrained spirits and semi-solid ferment liquid; Wine unstrained spirits and semi-solid ferment liquid are made wine unstrained spirits liquor and semi-solid ferment liquid liquor by the distillation and the adsorption treatment method of above-mentioned liquid state fermentation liquid respectively;
(7) urge old: the red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and the semi-solid ferment liquid liquor that make above-mentioned are respectively charged in the container that is placed with oak chip; Carry out supersound process; Ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; In wine liquid, directly feed the high-voltage pulse electricity then, its strength of electric field is 5～15kv/cm, and umber of pulse is 1～10, and treatment temp is 10～20 ℃;
(8) store: urge old red date extraction wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor to place oak barrel to store respectively 6～120 months with above-mentioned, 8～18 ℃ of storage vault temperature, relative humidity 60%～70%;
(9) blend: said blending to the extraction of the red date after above-mentioned four kinds of storages wine, liquid state fermentation liquor, wine unstrained spirits liquor and semi-solid ferment liquid liquor wine are blent;
(10) ageing: said ageing is accomplished even for to place oak barrel to store more than 3 months the above-mentioned wine liquid of blending again; Get red date wine;
The production technique of described red date assembled alcoholic drinks is: take by weighing raw material and place container, add wine and be warming up to 40 ℃～60 ℃ maintenance 1～5h, stop to heat up, under normal temperature condition, soak 5～10d; Be cooled to-5 ℃～-10 ℃ then and keep 10～20d; Take advantage of cold filtration; Filtrating is warming up to 40 ℃～60 ℃, adds white sugar and honey, keeps 1～5h, filters, and is cooled to-5 ℃～-10 ℃ then and keeps 1～5h, filters; Filtrating is so heated up, is filtered, and cooling, filters 1～3 time, after last the filtration, rises to normal temperature, deposits 5～15 ℃ of environment ageing 3～6 months in after placing container or bottling, promptly gets product.
2. red date assembled alcoholic drinks according to claim 1 is characterized in that, preferably contains the raw material of following weight part:
800～4000 parts of 7～10 parts of red dates, 6～9 parts in mulberry fruit, 4～10 parts of hawthorn, 6～20 parts of Chinese yams, 1～3 part of Chinese cassia tree, 2～4 parts in cardamom, 4～9 parts of matrimony vines, 3～10 parts of the roots of kudzu vine, 2～6 parts on the leaf of bamboo, 5～8 parts in Poria cocos, 3～6 parts in Radix Glycyrrhizae, 1～3 part of cloves, 5～9 parts of Radix Angelicae Sinensis, 1～2 part of Radix Panacis Quinquefolii, 2～4 parts of Root of Kirilow Rhodiola, 1～2 part of cervus elaphus linnaeus, 10～20 parts of white sugar, 10～20 parts of honey, common white spirit or red date wines.
3. red date assembled alcoholic drinks according to claim 1 is characterized in that, more preferably contains the raw material of following weight part:
1000～3000 parts of 7～9 parts of red dates, 6～8 parts in mulberry fruit, 5～9 parts of hawthorn, 8～16 parts of Chinese yams, 2～3 parts of Chinese cassia trees, 3～4 parts in cardamom, 6～8 parts of matrimony vines, 7～9 parts of the roots of kudzu vine, 4～5 parts on the leaf of bamboo, 6～7 parts in Poria cocos, 4～5 parts in Radix Glycyrrhizae, 2～3 parts of cloves, 6～8 parts of Radix Angelicae Sinensis, 1～2 part of Radix Panacis Quinquefolii, 3～4 parts of Root of Kirilow Rhodiola, 1～2 part of cervus elaphus linnaeus, 15～20 parts of white sugar, 15～20 parts of honey, common white spirit or red date wines.
4. red date assembled alcoholic drinks according to claim 1 is characterized in that, said blending is preferably: 10～20 parts of red date extraction wine, 10～20 parts of 20～40 parts of liquid state fermentation liquors, 10～20 parts of wine unstrained spirits liquors and semi-solid ferment liquid liquors.
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| CN105886186A (en) * | 2014-11-18 | 2016-08-24 | 陈杰 | Preparation method of beauty-maintaining and young-keeping red jujube wine |
| CN105713801A (en) * | 2015-02-05 | 2016-06-29 | 钟孟相 | Health care wine |
| CN104839840A (en) * | 2015-03-30 | 2015-08-19 | 孙村镇中药材种植技术协会 | Partially fermented hawthorn fruit and Chinese wolfberry fruit juice for relieving fatigue of human body and preparation method thereof |
| CN105002077B (en) * | 2015-08-20 | 2018-03-16 | 广西浦北县五皇山原生态酒坊 | A kind of health liquor of energy strengthen immunity and preparation method thereof |
| CN105907526A (en) * | 2016-06-20 | 2016-08-31 | 泸州刁氏封坛酒业有限公司 | Preparation method of mulberry fruit wine |
| CN109136043A (en) * | 2018-09-30 | 2019-01-04 | 李影 | A kind of red jujube health-care liquor and preparation method thereof |
| CN112662500A (en) * | 2021-01-25 | 2021-04-16 | 山西省农业科学院果树研究所 | Jujube wine production and preparation method and evaporator |
| CN116179298A (en) * | 2022-11-11 | 2023-05-30 | 广州市东鹏食品饮料有限公司 | Method for preparing rice wine and application thereof |
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| CN1081377A (en) * | 1993-07-19 | 1994-02-02 | 贵州省铜仁地区农业学校 | NANSHEN tuckahoe wine and production technology thereof |
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