CN103374493A - Preparation method of Chinese yam health-preserving and health care wine - Google Patents
Preparation method of Chinese yam health-preserving and health care wine Download PDFInfo
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- CN103374493A CN103374493A CN2013103465608A CN201310346560A CN103374493A CN 103374493 A CN103374493 A CN 103374493A CN 2013103465608 A CN2013103465608 A CN 2013103465608A CN 201310346560 A CN201310346560 A CN 201310346560A CN 103374493 A CN103374493 A CN 103374493A
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Abstract
The invention discloses a preparation method of a Chinese yam health-preserving and health care wine. The method is as below: adding 5-10 wt% of cane sugar and 1-10wt% of cooking wine into cooked Chinese yam according to the weight of the Chinese yam; soaking at 15-25 DEG C for 1-6 months, filtering and taking a filtrate; adding 0.01-1 wt% of distiller's yeast according to the weight of the filtrate; fermenting at 20-30 DEG C for 1-3 months; and filtering again, removing the filtrate and sterilizing to obtain the Chinese yam health-preserving and health care wine. The preparation method is simple and easily controlled; the prepared Chinese yam health-preserving and health care wine not only protects destroy of nutrient components of the Chinese yam but also has coordinated and soft mouthfeel and reserves original flavor and health care functions of the Chinese yam.
Description
Technical field
The invention belongs to food technology field, be specifically related to the preparation method of mountain, a kind of Huaihe River health-care white spirit.
Background technology
Huai Shan has another name called Chinese yam, the good name that " angle's food " arranged has been rich in a large amount of protein, carbohydrate, VITAMIN, glucose, crude protein amino acid, bile alkaline, wallantoin, and nutritive ingredients such as the indispensable inorganic salt of human body such as iodine, calcium, iron, phosphorus and trace element.Multiple efficacies such as having invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart.The brew method that ripe mountain, Huaihe River wine is not yet arranged at present, some mountain, Huaihe River wine that exist mostly adopt the mode that is distilled into wine after the fermentation, finished wine all is high wine, do not satisfy the demand that people drink to low health, and the still-process of heating has destroyed nutritive ingredient and the original local flavor of Huai Shan, mouthfeel is not good enough, is not suitable for develop and spread and goes out to have Huaihe River mountain products product brew wine technique than high added value.
Summary of the invention
The technical problem to be solved in the present invention provides the preparation method of mountain, a kind of Huaihe River health-care white spirit, this preparation method is simple and easy to control, mountain, the Huaihe River health-care white spirit that makes can not only make the nutritive ingredient of Huai Shan not be damaged, and the mouthfeel coordination is soft, keeps the original local flavor in mountain, Huaihe River and nourishing function.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
The preparation method of mountain, a kind of Huaihe River health-care white spirit, the Huai Shan after boiling adds the sucrose of its weight 5～10%, 1～10% cooking wine, soaks under 15～25 ℃ temperature 1～6 month, filters, and gets filtrate; The distiller's yeast that adds its weight 0.01～1% in filtrate in 20～30 ℃ temperature bottom fermentation 1～3 month, filters again again, takes out filtrate, and sterilization namely gets mountain, Huaihe River health-care white spirit.
Further, also add in matrimony vine, longan, ginseng, Radix Angelicae Sinensis, the shizandra berry one or more before the described filtration fermentation.
Preferably, described matrimony vine, longan, ginseng, Radix Angelicae Sinensis, shizandra berry addition filter 5～10%, 10～20%, 1～5%, 3～7%, 5～10% of gained filtrate weight before being respectively fermentation.
Preferably, described cooking wine is the liquor of 38～52 degree.
Preferably, described distiller's yeast is koji.
Preferably.The addition of described koji is 0.6% of filtrate.
Preferably, before the sterilization also through adding water blend to ethanol content be 8～12 the degree processes.
Beneficial effect of the present invention is:
1, the present invention adopts twice spontaneous fermentation to brew wine into take Huai Shan as main raw material, and having avoided still-process to destroy the Huaihe River mountain plateau has local flavor and nutritive value, and the finished wine that brew is formed has kept original local flavor and mouthfeel;
2, fermenting process adds a small amount of sucrose and matrimony vine etc., so that the finished wine nutritive value that brew goes out is higher, the softer coordination of mouthfeel, the wine body is more complete;
3, preparation process is simple and easy to control, and the finished wine number of degrees that make are lower, satisfy the demand that people drink to low health, and the suitable four seasons drink.
Embodiment
The below is described further with 4 preferred embodiments, but the present invention is not limited to these embodiment.
Embodiment 1
The preparation method of mountain, a kind of Huaihe River health-care white spirit adds the sucrose of its weight 7%, 5% liquor with the Huai Shan after boiling, and wherein the number of degrees of liquor are 52 degree, in 20 ℃ temperature bottom fermentations 3 months, filters taking juice; Add the koji of its weight 0.6%, 10% matrimony vine, 5% Radix Angelicae Sinensis to juice, in 25 ℃ temperature bottom fermentation 2 months, again filter again, take out filtrate, add water blend to ethanol content be 8 the degree, sterilization is 15 seconds under 95 ℃ of conditions, namely gets mountain, Huaihe River health-care white spirit.
Embodiment 2
The preparation method of mountain, a kind of Huaihe River health-care white spirit adds the sucrose of its weight 5%, 1% liquor with the Huai Shan after boiling, and wherein the number of degrees of liquor are 48 degree, in 15 ℃ temperature bottom fermentations 6 months, filters taking juice; Add the koji of its weight 1%, 10% shizandra berry, 5% Radix Angelicae Sinensis in the juice, in 30 ℃ temperature bottom fermentation 1 month, again filter again, take out filtrate, add water blend to ethanol content be 12 the degree, sterilization is 20 seconds under 90 ℃ of conditions, namely gets mountain, Huaihe River health-care white spirit.
Embodiment 3
The preparation method of mountain, a kind of Huaihe River health-care white spirit adds the sucrose of its weight 10%, 10% liquor with the Huai Shan after boiling, and wherein the number of degrees of liquor are 38 degree, in 25 ℃ temperature bottom fermentations 1 month, filters taking juice; Add the koji of its weight 0.01%, 10% longan to juice, in 20 ℃ temperature bottom fermentation 3 months, again filter again, take out filtrate, add water blend to ethanol content be 8 degree, sterilization is 10 seconds under 100 ℃ of conditions, namely gets mountain, Huaihe River health-care white spirit.
Embodiment 4
The preparation method of mountain, a kind of Huaihe River health-care white spirit adds the sucrose of its weight 8%, 5% liquor with the Huai Shan after boiling, and wherein the number of degrees of liquor are 42 degree, in 20 ℃ temperature bottom fermentations 4 months, filters taking juice; Add the koji of its weight 0.5%, 5% ginseng, 8% matrimony vine to juice, in 26 ℃ temperature bottom fermentation 2 months, again filter again, take out filtrate, add water blend to ethanol content be 10 the degree, sterilization is 10 seconds under 95 ℃ of conditions, namely gets mountain, Huaihe River health-care white spirit.
Claims (7)
1. the preparation method of mountain, Huaihe River health-care white spirit is characterized in that, the Huai Shan after boiling adds the sucrose of its weight 5～10%, 1～10% cooking wine, soaks under 15～25 ℃ temperature 1～6 month, filters, and gets filtrate; The distiller's yeast that adds its weight 0.01～1% in filtrate in 20～30 ℃ temperature bottom fermentation 1～3 month, filters again again, takes out filtrate, and sterilization namely gets mountain, Huaihe River health-care white spirit.
2. preparation method according to claim 1 is characterized in that, also adds in matrimony vine, longan, ginseng, Radix Angelicae Sinensis, the shizandra berry one or more before the described filtration fermentation.
3. preparation method according to claim 2 is characterized in that, described matrimony vine, longan, ginseng, Radix Angelicae Sinensis, shizandra berry addition filter 5～10%, 10～20%, 1～5%, 3～7%, 5～10% of gained filtrate weight before being respectively fermentation.
4. preparation method according to claim 1 is characterized in that, described cooking wine is the liquor of 38～52 degree.
5. preparation method according to claim 1 is characterized in that, described distiller's yeast is koji.
6. preparation method according to claim 5 is characterized in that, the addition of described koji is 0.6% of filtrate.
7. preparation method according to claim 1 is characterized in that, before the sterilization also through adding water blend to ethanol content be 8～12 the degree processes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013103465608A CN103374493A (en) | 2013-08-12 | 2013-08-12 | Preparation method of Chinese yam health-preserving and health care wine |
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| CN2013103465608A CN103374493A (en) | 2013-08-12 | 2013-08-12 | Preparation method of Chinese yam health-preserving and health care wine |
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| CN2013103465608A Pending CN103374493A (en) | 2013-08-12 | 2013-08-12 | Preparation method of Chinese yam health-preserving and health care wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104711143A (en) * | 2015-02-14 | 2015-06-17 | 杨树东 | Dioscorea polystachya wine preparation method |
| CN107760538A (en) * | 2017-12-17 | 2018-03-06 | 柳州市晟铂贸易有限公司 | A kind of Chinese medicine health-care and nutritious wine and preparation method thereof |
| CN108998319A (en) * | 2018-08-13 | 2018-12-14 | 王佳毅 | A kind of preparation method of tonifying middle-Jiao and Qi Chinese yam brandy |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687369A (en) * | 2005-04-19 | 2005-10-26 | 石泽生 | Longevity medicinal wine and preparation method thereof |
| CN102899230A (en) * | 2012-09-13 | 2013-01-30 | 河南聚珍酒厂有限公司 | Chinese yam yellow rice wine and preparation process thereof |
| CN103045440A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Chinese herbal medicine health preserving wine |
| CN103160401A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Common yam rhizome sweet wine preparation method |
-
2013
- 2013-08-12 CN CN2013103465608A patent/CN103374493A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1687369A (en) * | 2005-04-19 | 2005-10-26 | 石泽生 | Longevity medicinal wine and preparation method thereof |
| CN103045440A (en) * | 2011-10-12 | 2013-04-17 | 王祉童 | Chinese herbal medicine health preserving wine |
| CN103160401A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Common yam rhizome sweet wine preparation method |
| CN102899230A (en) * | 2012-09-13 | 2013-01-30 | 河南聚珍酒厂有限公司 | Chinese yam yellow rice wine and preparation process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104711143A (en) * | 2015-02-14 | 2015-06-17 | 杨树东 | Dioscorea polystachya wine preparation method |
| CN107760538A (en) * | 2017-12-17 | 2018-03-06 | 柳州市晟铂贸易有限公司 | A kind of Chinese medicine health-care and nutritious wine and preparation method thereof |
| CN108998319A (en) * | 2018-08-13 | 2018-12-14 | 王佳毅 | A kind of preparation method of tonifying middle-Jiao and Qi Chinese yam brandy |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131030 |