CN102086433A - Method for manufacturing chinaroot greenbrier wine - Google Patents
Method for manufacturing chinaroot greenbrier wine Download PDFInfo
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- CN102086433A CN102086433A CN2009101551640A CN200910155164A CN102086433A CN 102086433 A CN102086433 A CN 102086433A CN 2009101551640 A CN2009101551640 A CN 2009101551640A CN 200910155164 A CN200910155164 A CN 200910155164A CN 102086433 A CN102086433 A CN 102086433A
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Abstract
The invention discloses a method for manufacturing chinaroot greenbrier wine. The invention aims to produce edible and medicinal nutritional health care wine which has strong wine aroma and mallow flavor and is also rich in a medicinal chinaroot greenbrier component by taking roots and stems of chinaroot greenbrier as raw materials, using rich components contained in the roots and stems of the chinaroot greenbrier such as starch to substitute for grain in the conventional production of white spirits, utilizing yeast for solid fermentation, and finishing the wine making process through the steps of the collection and treatment of the roots and stems of the chinaroot greenbrier, soaking, material mixing, steaming, yeast introduction, culture saccharification, fermentation, distillation and the like, and achieves the aims of both grain conservation and mass production at the same time.
Description
Technical field
The present invention relates to the production technique of liquor, particularly relating to the chinaroot greenbrier rhizome is the production technique that raw material is made liquor through solid fermentation, belongs to the liquor production technical field.
Background technology
Chinaroot greenbrier popular name Jin Gang thorn has another name called woman's thorn, examines thorn, mountain Qiang, is climbing up by holding on to property of Liliaceae fallen leaves shrub, and plant height reaches 50～200 centimetres, is born in moist hillside sylvan life more.The root stock of chinaroot greenbrier grows wild, and matter is hard, and the minority branch is arranged, and tool is dredged thorn, rich in starch, the chinaroot greenbrier rhizome is rich in tannin and starch, can make wine or do industrial raw material and use, people also once chinaroot greenbrier as food consumption.The root of chinaroot greenbrier, stem, Ye Junke are used as medicine, and it is then more common that wherein rhizome is done the Chinese medicine use.Its nature and flavor are sweet, sour, flat, warm.That the chinaroot greenbrier rhizome has is promoting blood circulation and removing blood stasis, clearing heat and promoting diuresis, the effects such as poison, wind-damp dispelling, inrigorating qi and promoting blood circulation that strengthen muscles and bones, subside a swelling, and can be used for treating hemostasis, amenorrhoea, rheumatic arthralgia, wound, oedema, dysentery, gynecological tumor etc.Chinaroot greenbrier can also make the intravital mercury of people discharge from urine, and chronic mercury poisoning is had certain preventive and therapeutic effect.Modern medicine study finds that chinaroot greenbrier can suppress the irregular growth of cell, and cancer cells is had restraining effect, so the multiple cancer of energy assisting therapy mainly is the gastral esophageal carcinoma, cancer of the stomach, the rectum cancer etc.Chinaroot greenbrier has anti-inflammatory and converging action to the inflammation of intestinal mucosa, hemorrhage, so reaction has good effect to the rectum behind chronic intestinal inflammations and the radiotherapy.
The medicinal liquor that with the chinaroot greenbrier is raw material once occurred on market, but all was to soak with other Chinese medicinal materials with chinaroot greenbrier rhizome or leaf etc. to form in liquor, mostly was that to treat disease used, flavour of a drug are dense, how output seldom makes with individual or workshop form, and quality is difficult to control.
Summary of the invention
The objective of the invention is with the chinaroot greenbrier rhizome is raw material, utilize the grain in the alternative traditional liquor production of its component such as starch that are rich in, utilize distiller's yeast to carry out solid fermentation, produce that aroma is strong, the mellow food and medicament dual-purpose nutrient health care wine that is rich in the chinaroot greenbrier medicinal ingredients again of local flavor, reach the purpose of not only saving food but also can manufacture simultaneously.
Technical scheme of the present invention: collection and processing, immersion, spice, the steaming by the chinaroot greenbrier rhizome cooked a meal, song, culture saccharification, fermentation, distillatory step are finished system wine process down.Its detailed process is:
1. the collection of chinaroot greenbrier rhizome and processing: to Clear and Bright next year, take the stem tuber of chinaroot greenbrier after the Frost's Descent in every year, cut off burr, flush away silt is cut into thin slice and fritter when taking advantage of aquatic foods, shines dry-storage, and grinds into fine silt by pulverizer, and size is 0.1-0.5cm.
2. soak: chinaroot greenbrier rhizome particle is soaked in 40-65 ℃ hot water, and hot water should flood material, exceeds charge level 1-2cm, and soak time is 1-2 hour.
3. spice: the chinaroot greenbrier rhizome raw material that immersion is finished drains, and the mixed of mixing cavings 20-30 kilogram by per hundred kilograms of raw materials is even.
4. steam material: make with very hot oven earlier and go up rice steamer after water boils in the pot again and steam and cook a meal, the material of mixing is packed into just steam in the rice steamer, add a cover behind the vapour of garden and steam 10-20min, add the water of 10-30% then, steam 2-3h after mixing thoroughly again, twisting with the fingers soft being clamminess of pressure sensitivity feel with hand can stop.
5. bent down: this product uses little song (head mold song) brew, and the head mold bacterial classification is provided by institute of microbiology of Zhejiang University.Material poured out shakeout on the bamboo plaque, spreading for cooling, bent down by the 0.5-1.5% of inventory, following song is at twice.When ripe grain temperature is as cold as 45-50 ℃, following bent amount 50%, when temperature dropped to 30-35 ℃, the second time is song 50% down, stirs.
6. culture saccharification: raw material moves into bacteria culture tank and carries out culture saccharification through mixing bent back, and outlet when treating that temperature is raised to 32-38 ℃ stops saccharification, the about 20-30h of saccharification time, and material has obvious sweet taste and bent fragrance is arranged at this moment.
7. fermentation: the material unstrained spirits after the saccharification is dried in the air to 25-28 ℃, be transferred to the unstrained spirits jar, the sealed can mouth ferments, and fermentation time is 20-30d.
8. distillation: promptly go out the cellar for storing things distillation behind the unstrained spirits material fermenting-ripening.Inquire for the vapour loaded steamer during distillation, slowly distillation.Go out 25-30 ℃ of wine temperature, go out wine speed 1-3kg/min, the wine degree is controlled at 45%～56% (V/V).
The present invention compares with analogous products, has following characteristics:
1. be raw material with the chinaroot greenbrier stem tuber, the starchy material of inciting somebody to action wherein by the fermentation of little song is converted into alcohol, utilizes the contained plurality of enzymes system of head mold simultaneously, mass efficient composition in the chinaroot greenbrier is dissolved in the wine, and forming abundant fragrance precursor material, taste is abundant, the good health care effect is arranged.
2. opened up the new resources of wine brewing with the wine brewing of chinaroot greenbrier stem tuber with raw material,, also be the important channel that hill farmer is got rich.A large amount of effort are made aspect the raw material utilizing non-grain to substitute in China various places for many years, opened up multiple wine brewing resources such as dried sweet potato, acorn nut, Chinese sorghum chaff, cassava to save food, chinaroot greenbrier is a kind of wild plant, measures inexpensive greatly, by brewing wine into, can greatly promote its economic value added.
Specific embodiment:
Take the chinaroot greenbrier stem tuber, cut off burr, flush away silt is cut into thin slice and fritter when taking advantage of aquatic foods, shines dry-storage, takes by weighing 100kg, and grinds into fine silt by pulverizer, and size is 0.1-0.5cm.Chinaroot greenbrier rhizome particle is soaked in 45 ℃ hot water, and hot water exceeds the about 1cm of charge level, soaks 1 hour.
The chinaroot greenbrier rhizome raw material that immersion is finished drains, and mixes cavings 25kg, mixes.
With very hot oven with water boil in the pot after, the material of mixing packed into just steams in the rice steamer, add a cover behind the vapour of garden and steam 15min, add 20% water then, steam 2h after mixing thoroughly again, twist with the fingers with hand and press material this moment, feels soft and be clamminess, and stops boiling.
80% fresh rice bran and 20% new fresh rice-flour noodle are substratum, insert the head mold bacterial classification behind the high-temperature sterilization, and inoculum size is 3% liquid spawn.Stir, go into 35 ℃ in bent room and cultivate 90h, go out the room then and dry, be dried to moisture and be 10% once, can preserve standby.
Material poured out shakeout spreading for cooling on the bamboo plaque, by 1% time song of inventory, following song at twice.When ripe grain temperature is as cold as 45 ℃, following bent amount 50%, bent down for the second time when temperature drops to 35 ℃, 50%, stir.
Raw material moves into bacteria culture tank and carries out culture saccharification through mixing bent back, and outlet when treating that temperature is raised to 35 ℃ stops saccharification, the about 30h of saccharification time, and material has obvious sweet taste and bent fragrance is arranged at this moment.Material unstrained spirits after the saccharification is dried in the air to 28 ℃, be transferred to the unstrained spirits jar, the sealed can mouth ferments, and fermentation time is 30d.
Promptly go out the cellar for storing things distillation behind the unstrained spirits material fermenting-ripening.Raw material after the fermentation is put into steaming kier, seals, and notes not gas leakage, inquires for the vapour loaded steamer during distillation, slowly distillation.Earlier use vigorous fire during steaming, treat out to keep after drinking slow fire.At the bottom of will equaling barrel with distillation water surface space at the bottom of noting during distillation barrel with 1/3 of the bottom of a pan distance.Continue distillation 3 hours, reach till the yield of liquor of regulation, go out 28 ℃ of wine temperature, go out wine speed 2.5kg/min, the wine degree is controlled at 45%～50% (V/V), can obtain 35kg high-quality chinaroot greenbrier nutritive health-care liquor.
Claims (9)
1. the making method of a chinaroot greenbrier wine is characterized in that: collection and processing, immersion, spice, the steaming by the chinaroot greenbrier rhizome cooked a meal, song, culture saccharification, fermentation, distillatory step are finished the wine process of making down.
2. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: the collection of described chinaroot greenbrier rhizome and being treated to: after the Frost's Descent in every year to Clear and Bright next year, take the stem tuber of chinaroot greenbrier, cut off burr, flush away silt is cut into thin slice and fritter when taking advantage of aquatic foods, shine dry-storage, and grind into fine silt by pulverizer, size is 0.1-0.5cm.
3. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described immersion: chinaroot greenbrier rhizome particle is soaked in 40-65 ℃ hot water, and hot water should flood material, exceeds charge level 1-2cm, and soak time is 1-2 hour.
4. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described spice: the chinaroot greenbrier rhizome raw material that immersion is finished drains, and the mixed of mixing cavings 20-30 kilogram by per hundred kilograms of raw materials is even.
5. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described steaming material: make earlier and go up the rice steamer steaming after water boils in the pot again and cook a meal with very hot oven, the material of mixing packed into just steam in the rice steamer, add a cover behind the vapour of garden and steam 10-20min, the water that adds 10-30% then, steam 2-3h after mixing thoroughly again, twist with the fingers pressure sensitivity with hand and feel that soft being clamminess can stop.
6. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described bent down: this product uses little song (head mold song) brew, the head mold bacterial classification is provided by institute of microbiology of Zhejiang University, material poured out shakeout on the bamboo plaque, spreading for cooling, 0.5-1.5% by inventory is bent down, and following song at twice; When ripe grain temperature is as cold as 45-50 ℃, following bent amount 50%, when temperature dropped to 30-35 ℃, the second time is song 50% down, stirs.
7. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described culture saccharification: raw material moves into bacteria culture tank and carries out culture saccharification after mixing song, outlet when treating that temperature is raised to 32-38 ℃, stop saccharification, the about 20-30h of saccharification time, material had obvious sweet taste and bent fragrance was arranged this moment.
8. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described fermentation: the material unstrained spirits after the saccharification is dried in the air to 25-28 ℃, be transferred to the unstrained spirits jar, the sealed can mouth ferments, and fermentation time is 20-30d.
9. making method according to the described a kind of chinaroot greenbrier wine of claim 1, it is characterized in that: described distillation: promptly go out the cellar for storing things distillation behind the unstrained spirits material fermenting-ripening, inquire for the vapour loaded steamer during distillation, slowly distillation, go out 25-30 ℃ of wine temperature, go out wine speed 1-3kg/min, the wine degree is controlled at 45%～56% (V/V).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009101551640A CN102086433B (en) | 2009-12-07 | 2009-12-07 | Method for manufacturing chinaroot greenbrier wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101551640A CN102086433B (en) | 2009-12-07 | 2009-12-07 | Method for manufacturing chinaroot greenbrier wine |
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| CN102086433A true CN102086433A (en) | 2011-06-08 |
| CN102086433B CN102086433B (en) | 2012-07-11 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802808A (en) * | 2016-06-10 | 2016-07-27 | 彭超昀莉 | Brewing method of Decaisnea insignis fruit wine |
| CN106497739A (en) * | 2017-01-12 | 2017-03-15 | 朱福翠 | A kind of nourishing the stomach, the wild embankment wine of shield stomach and its brewing method |
| CN107897789A (en) * | 2017-11-24 | 2018-04-13 | 安徽金阳光农业服务有限公司 | A kind of compound lotus root starch shortcake of warm nature and preparation method thereof |
| CN109157619A (en) * | 2018-09-30 | 2019-01-08 | 南宁学院 | A kind of liquid medicine and preparation method thereof for treating rheumatic arthralgia |
| CN110551585A (en) * | 2019-08-20 | 2019-12-10 | 唐妙火 | brewing method of bock greenbrier rhizome wine |
| CN111909808A (en) * | 2020-08-10 | 2020-11-10 | 施鸿鑫 | Arrowhead wine brewing method and arrowhead wine |
| CN115703984A (en) * | 2021-08-13 | 2023-02-17 | 周禹作 | Brewing method of' yam thorn wine |
-
2009
- 2009-12-07 CN CN2009101551640A patent/CN102086433B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105802808A (en) * | 2016-06-10 | 2016-07-27 | 彭超昀莉 | Brewing method of Decaisnea insignis fruit wine |
| CN106497739A (en) * | 2017-01-12 | 2017-03-15 | 朱福翠 | A kind of nourishing the stomach, the wild embankment wine of shield stomach and its brewing method |
| CN107897789A (en) * | 2017-11-24 | 2018-04-13 | 安徽金阳光农业服务有限公司 | A kind of compound lotus root starch shortcake of warm nature and preparation method thereof |
| CN109157619A (en) * | 2018-09-30 | 2019-01-08 | 南宁学院 | A kind of liquid medicine and preparation method thereof for treating rheumatic arthralgia |
| CN110551585A (en) * | 2019-08-20 | 2019-12-10 | 唐妙火 | brewing method of bock greenbrier rhizome wine |
| CN111909808A (en) * | 2020-08-10 | 2020-11-10 | 施鸿鑫 | Arrowhead wine brewing method and arrowhead wine |
| CN115703984A (en) * | 2021-08-13 | 2023-02-17 | 周禹作 | Brewing method of' yam thorn wine |
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| CN102086433B (en) | 2012-07-11 |
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