CN102146332B - Method for making Rhizoma Polygonati Odorati wine - Google Patents
Method for making Rhizoma Polygonati Odorati wine Download PDFInfo
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- CN102146332B CN102146332B CN201110083855A CN201110083855A CN102146332B CN 102146332 B CN102146332 B CN 102146332B CN 201110083855 A CN201110083855 A CN 201110083855A CN 201110083855 A CN201110083855 A CN 201110083855A CN 102146332 B CN102146332 B CN 102146332B
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Abstract
The invention relates to a method for making Rhizoma Polygonati Odorati wine, which comprises the Rhizoma Polygonati Odorati wine by using sticky rice and Rhizoma Polygonati Odorati as main raw materials and by steps of mixing, grinding, saccharifying, gelatinizing, activating, fermenting, post-fermentation, pressure filtration, blending and packaging. The method solves the problem that the saccharides in the Rhizoma Polygonati Odorati cannot be converted and fully utilized; meanwhile, a scheme of adding medicine twice is adopted, to further decompose and ferment the saccharides in the Rhizoma Polygonati Odorati, so nutrients are fully utilized and the wine yield can be increased. The Rhizoma Polygonati Odorati wine made by the method has strong wine fragrance and rich nutrients of Rhizoma Polygonati Odorati. The method is easy to master and convenient to realize.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, referring in particular to a kind of is the method for main material production health promoting wine with glutinous rice and radix polygonati officinalis.
Background technology
Radix polygonati officinalis (Polygonatccm Odoratum), the beautiful ginseng of another name, bright grass roots, Liliaceae per nnial herb, the equal edible of its seedling and root stock.The Compendium of Material Medica record: radix polygonati officinalis yellow-white rhizome flavor is sweet, and property is flat, and is nontoxic.Invigorating the spleen and replenishing QI removes unhappiness, only quenches one's thirst, and the profit cardiopulmonary, the benefit five kinds of strain and seven kinds of impairment is deficient, and clothes can be eliminated chloasma for a long time, and are radiant, and complexion is moist, and it is old to make the health youth be difficult for inner feelings, takes and need not abstain from.Modern medicine confirms that radix polygonati officinalis contains vegeto-alkali, cardiotonic glycoside, phlegmatic temperament and spinach acid, the retinoid material, have the help the five internal organs, nourish qi and blood, the flat benefit and moisten, supplementing QI for promoting the production of body fluid, hypoglycemic, moist skin effect.
L2 in 2010 rolled up for the 03rd phase " food and medicine " radix polygonati officinalis chemical constitution study one literary composition and sets forth, and pharmacological research shows in recent years, except that above-mentioned effect, and the alcohol extract of radix polygonati officinalis ability strengthening immunity; Decoction has vasodilation, anti-acute myocardial ischemia, anti-ageing, antibiotic and hypotensive effect; That injection liquid has is hypoglycemic, reducing blood-fat, atherosclerosis and antitumor action; The alcohol extract composition of five kinds of radix polygonati officinalis is disclosed simultaneously.
At present; China to the eating method of radix polygonati officinalis only rest on the bubble drink or with other foods with the main reef face, Chinese invention patent 2008101951719 discloses " polygonatum liquor and working method thereof ", is the radix polygonati officinalis of putting in order to be put into wine soak; Its weak point is: owing to be radix polygonati officinalis directly to be put into wine soak; Without saccharification, fermentation, can not effectively glucide in the radix polygonati officinalis be transformed, so its nutrition is not fully utilized.
Summary of the invention
Technical problem to be solved by this invention provides a kind of making method of polygonatum liquor, solves in the present polygonatum liquor production, can not be with contained glucide conversion in the radix polygonati officinalis and the problem that is fully utilized.
The technical solution adopted for the present invention to solve the technical problems is: a kind of making method of polygonatum liquor is characterized in that may further comprise the steps:
A, raw materials pretreatment: glutinous rice and radix polygonati officinalis are used flushing with clean water respectively, remove impurity;
B, immersion: get pretreated glutinous rice and radix polygonati officinalis by a certain percentage, add the water of glutinous rice and radix polygonati officinalis gross weight 10%～30% ratio, in normal temperature, soaked 1～2 day;
C, mixing are milled: get glutinous rice and radix polygonati officinalis after the immersion, together with soaked in water, mix after milling, process raw mix;
D, saccharification: in raw mix, add the glycase of raw mix weight 0.5～1% ratio, be warming up to 55～60 ℃, the saccharification mixture is processed in saccharification 4～5 hours;
E, gelatinization: get the saccharification mixture, in equipment, carry out the high pressure gelatinization, exhaust when pressure reaches 0.05Mpa to get rid of smell substance, boosts to 0.1Mpa then and kept 25～30 minutes;
F, activation: after the high pressure gelatinization, add saccharifying enzyme in 1～1.5% ratio of raw mix weight, be warming up to 55～60 ℃, mixture after the activation is processed in activation 15～18 hours;
G, fermentation: after activation, add yeast for brewing rice wine in the mixture at twice, after the dosing first time finishes, carry out the dosing second time;
H, secondary fermentation: dosing for the second time and fermented 36～40 hours after, seal bottleneck, put in 13～18 ℃ of environment standing for fermentation;
I, press filtration: secondary fermentation more than 20 days after, use the pressure filter press filtration, leave standstill clarification then;
J, blend packing: with vinasse and throw out distillation handle poor liquor, blend packing after the assay was approved, storage as required with the clear liquor that step I makes.
In invention, certain proportion is glutinous rice 60～70 weight parts among the said step b: radix polygonati officinalis 30～40 weight parts.
In invention, dosing for the first time in the said step g is to add yeast for brewing rice wine by 2～3% of raw mix weight, stirs, and is warming up to 30～38 ℃, ferments; Dosing for the second time is, to press 4～5% of raw mix weight again and add yeast for brewing rice wine after 24 hours in the dosing fermentation first time, stirs, and is warming up to 30～38 ℃, standing for fermentation.
Compared to prior art, adopt step of the present invention, the polygonatum liquor aroma of producing is strong, is rich in the nutrition that radix polygonati officinalis self contains; Solve in the present polygonatum liquor production, can not be with contained glucide conversion in the radix polygonati officinalis and the problem that is fully utilized; Owing to adopt the scheme of twice dosing, the glucide in the radix polygonati officinalis is further decomposed and fermentation, when making full use of nutrition, increased the yield of liquor.
Embodiment
According to specific embodiment the present invention is done further elaboration below.
Embodiment 1:
1, raw materials pretreatment: get 270 kilograms in glutinous rice, clean with flushing with clean water, get 180 kilograms of radix polygonati officinalis, clean up with the spray Cleaning for High Capacity machine;
2, glutinous rice and the radix polygonati officinalis that will handle are put into the pond, add water and in normal temperature, soak 1 day for 50 kilograms;
3, mix, mill: get glutinous rice and radix polygonati officinalis that above-mentioned steps was handled, put into runner milling together with soaked in water and mill, cross 100 mesh sieves, put into brew kettle;
4, saccharification: get the mixture of milling after accomplishing, add 2.5 kilograms of glycase, be heated to 55 ℃ and insulation, saccharification 4 hours;
5, gelatinization: the mixture after the saccharification is changed in the pressure kettle, carry out the high pressure gelatinization, exhaust when pressure reaches 0.05Mpa to get rid of smell substance, boosts to 0.1Mpa then, keeps 25 minutes;
6, activation: after the gelatinization of raw material high pressure, add 5 kilograms of saccharifying enzyme, be heated to 55 ℃ and insulation, activation 15 hours;
7, fermentation: the mixture after activation is put into fermentor tank, adds yeast for brewing rice wine at twice, adds 10 kilograms of yeast for brewing rice wine for the first time; Stir, smash big material piece to pieces, heat to 33 ℃ and insulation; Ferment after 24 hours, carry out the dosing second time, add 20 kilograms in yeast for brewing rice wine for the second time; Mix, heat to 33 ℃ and insulation, standing for fermentation;
8, secondary fermentation: the fermentation of dosing was for the second time sealed bottleneck, standing for fermentation in 15 ℃ of environment after 36 hours;
9, press filtration: secondary fermentation was used the pressure filter press filtration after 20 days, after leave standstill clarification;
10, blend packing: with the distillation of vinasse and throw out handle poor liquor, blend packing after the assay was approved, storage as required with the clear liquor that makes after the press filtration.
Embodiment 2:
1, raw materials pretreatment: get 315 kilograms in glutinous rice, clean with flushing with clean water, get 135 kilograms of radix polygonati officinalis, clean up with the spray Cleaning for High Capacity machine;
2, glutinous rice and the radix polygonati officinalis that will handle are put into the pond, add water and in normal temperature, soak 2 days for 100 kilograms;
3, mix, mill: get glutinous rice and radix polygonati officinalis that above-mentioned steps was handled, put into runner milling together with soaked in water and mill, cross 80 mesh sieves, put into brew kettle;
4, saccharification: get the mixture of milling after accomplishing, add 5 kilograms of glycase, be heated to 60 ℃ and insulation, saccharification 5 hours;
5, gelatinization: the mixture after the saccharification is changed in the pressure kettle, carry out the high pressure gelatinization, exhaust when pressure reaches 0.05Mpa to get rid of smell substance, boosts to 0.1Mpa then, keeps 25 minutes;
6, activation: after the gelatinization of raw material high pressure, add 8 kilograms of saccharifying enzyme, be heated to 60 ℃ and insulation, activation 18 hours;
7, fermentation: the mixture after activation is put into fermentor tank, adds at twice in the yeast for brewing rice wine, adds 15 kilograms of yeast for brewing rice wine for the first time; Stir, smash big material piece to pieces, heat to 38 ℃ and insulation; Ferment after 24 hours, carry out the dosing second time, add 25 kilograms in yeast for brewing rice wine for the second time; Mix, heat to 38 ℃ and insulation, standing for fermentation;
8, secondary fermentation: the fermentation of dosing was for the second time sealed bottleneck, standing for fermentation in 15 ℃ of environment after 40 hours;
9, press filtration: secondary fermentation was used the pressure filter press filtration after 20 days, after leave standstill clarification;
10, blend packing: with the distillation of vinasse and throw out handle poor liquor, blend packing after the assay was approved, storage as required with the clear liquor that makes after the press filtration.
The above is merely preferred embodiment of the present invention, and all equalizations of being done according to claim scope of the present invention change, and all should belong to the covering scope of claim of the present invention.
Claims (1)
1. the making method of a polygonatum liquor is characterized in that may further comprise the steps:
A, raw materials pretreatment: glutinous rice and radix polygonati officinalis are used flushing with clean water respectively, remove impurity;
B, immersion: get pretreated glutinous rice 60～70 weight parts, radix polygonati officinalis 30～40 weight parts, add the water of glutinous rice and radix polygonati officinalis gross weight 10%～30% ratio, in normal temperature, soaked 1～2 day;
C, mixing are milled: get glutinous rice and radix polygonati officinalis after the immersion, together with soaked in water, mix after milling, process raw mix;
D, saccharification: in raw mix, add the glycase of raw mix weight 0.5～1% ratio, be warming up to 55～60 ℃, the saccharification mixture is processed in saccharification 4～5 hours;
E, gelatinization: get the saccharification mixture, in equipment, carry out the high pressure gelatinization, exhaust when pressure reaches 0.05MPa to get rid of smell substance, boosts to 0.1MPa then and kept 25～30 minutes;
F, activation: after the high pressure gelatinization, add saccharifying enzyme in 1～1.5% ratio of raw mix weight, be warming up to 55～60 ℃, mixture after the activation is processed in activation 15～18 hours;
G, fermentation: after activation, add yeast for brewing rice wine in the mixture at twice, dosing for the first time is to add yeast for brewing rice wine by 2～3% of raw mix weight, stirs, and is warming up to 30～38 ℃, ferments; Dosing for the second time is, to press 4～5% of raw mix weight again and add yeast for brewing rice wine after 24 hours in the dosing fermentation first time, stirs, and is warming up to 30～38 ℃, standing for fermentation;
H, secondary fermentation: dosing for the second time and fermented 36～40 hours after, seal bottleneck, put in 13～18 ℃ of environment standing for fermentation;
I, press filtration: secondary fermentation more than 20 days after, use the pressure filter press filtration, leave standstill clarification then;
J, blend packing: with vinasse and throw out distillation handle poor liquor, blend packing after the assay was approved, storage as required with the clear liquor that step I makes.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103215164B (en) * | 2013-03-16 | 2014-04-09 | 陆开云 | Cherry desmodium triquetrum rice wine and preparation method thereof |
| CN103232916B (en) * | 2013-03-28 | 2014-02-19 | 陆开云 | Fragrant solomonseal rhizome-containing tea rice wine and preparation method thereof |
| CN103146536B (en) * | 2013-04-02 | 2015-05-13 | 罗福国 | Method for brewing bamboo health-care wine by high concentration bamboo juice |
| CN104877860A (en) * | 2015-05-15 | 2015-09-02 | 怀化学院 | Preparation method of fermented polygonatum odoratum health care wine |
| CN108559682A (en) * | 2018-02-10 | 2018-09-21 | 成都上善生生物科技有限公司 | A kind of Radix Ophiopogonis fermented health-care yellow rice wine and preparation method thereof |
| CN111234983A (en) * | 2020-04-02 | 2020-06-05 | 深圳市遇德康生物科技有限公司 | Polygonatum odoratum medicinal liquor and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586544A (en) * | 2004-07-14 | 2005-03-02 | 张国强 | Medicinal wine and its producing method |
| CN1602757A (en) * | 2004-11-15 | 2005-04-06 | 陈宝和 | Edible solomonseal product and its production method |
| CN101538517A (en) * | 2008-10-31 | 2009-09-23 | 汪盛松 | Polygonatum liquor and processing method thereof |
| CN101721611A (en) * | 2008-10-15 | 2010-06-09 | 如皋市灵通酿造厂 | Polygonatum odoratum wine and production method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586544A (en) * | 2004-07-14 | 2005-03-02 | 张国强 | Medicinal wine and its producing method |
| CN1602757A (en) * | 2004-11-15 | 2005-04-06 | 陈宝和 | Edible solomonseal product and its production method |
| CN101721611A (en) * | 2008-10-15 | 2010-06-09 | 如皋市灵通酿造厂 | Polygonatum odoratum wine and production method |
| CN101538517A (en) * | 2008-10-31 | 2009-09-23 | 汪盛松 | Polygonatum liquor and processing method thereof |
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Owner name: NANTONG GUANGSHU MODERN AGRICULTURE DEVELOPMENT CO Free format text: FORMER OWNER: WANG YONGHUI Effective date: 20131105 |
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Effective date of registration: 20131105 Address after: 226000, Jiangsu, Nantong province Tongzhou District five a town is booming stove Village Patentee after: Nantong broad vegetable Modern Agriculture Development Co., Ltd. Address before: 503, room 1, unit 8, Peach Garden District, Confucious'Temple Road, Ji Ji Town, Nanling County, Wuhu, Anhui, China 241300 Patentee before: Wang Yonghui |