CN103937643A - Radix puerariae wine and preparation method thereof - Google Patents
Radix puerariae wine and preparation method thereof Download PDFInfo
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- CN103937643A CN103937643A CN201410192306.1A CN201410192306A CN103937643A CN 103937643 A CN103937643 A CN 103937643A CN 201410192306 A CN201410192306 A CN 201410192306A CN 103937643 A CN103937643 A CN 103937643A
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Abstract
The invention discloses a preparation method of radix puerariae wine. The radix puerariae wine is prepared from fresh radix puerariae as the raw material through the steps of slicing, drying, grinding, steaming with a steamer, fermenting, filtering, high-temperature sterilization and the like. The preparation method has the beneficial effects that the preparation method is simple, is low in production cost and does not need special equipment; the radix puerariae wine prepared by adopting the method is clear and transparent, has the original flavor and natural fragrance of radix puerariae, has faint scent, is elegant, tastes cool and gentle, has immediate sweet aftertaste and contains plenty of isoflavones and nutrients; isoflavones in radix puerariae have the function of dispelling the alcohol effects and the radix puerariae wine is easy to absorb and convert after drinking; the radix puerariae wine is retained in human bodies shortly, avoids excessive internal heat and thirst and has the liver protecting function; isoflavones in radix puerariae have the effects of conditioning and controlling all the functions of human bodies; the radix puerariae wine is health wine suitable for everybody.
Description
Technical field
The present invention relates to drink, specifically kudzuvine root wine and preparation method thereof.
Background technology
The root of kudzu vine is the piece root of the perennial vine elegant jessamine of pulse family, is regarded as the plant of integration of drinking and medicinal herbs by health ministry, is that the one of some provinces and regions of southern china is often eaten vegetables, its taste is sweet cool good to eat, is often used as Baoshang.Its main component is starch, in addition containing having an appointment 12% flavonoid compound, comprises that soybean (soya bean) glucoside, daidzein, puerarin etc. more than 10 plant; And contain daucosterol, amino acid, coumarins etc.The root of kudzu vine have induce sweat bring down a fever, promote the production of body fluid to quench thirst, the function of antidiarrheal, and can improve the symptoms such as the Xiang Qiang, dizziness, headache of hypertension, diabetic.
At present, by root of kudzu vine wine brewing, conventional method of soaking, additive method usually needs to be aided with rice or other raw materials.The root of kudzu vine itself has the effect of relieving the effect of alcohol, and the kudzuvine root wine alcoholic strength that existing method makes is not high, is mostly 15-32 degree.
Summary of the invention
The object of this invention is to provide a kind of kudzuvine root wine and preparation method thereof, adopt non-steeped method, the root of kudzu vine is directly given birth to steam and form, its preparation method is simple, the kudzuvine root wine making includes a large amount of isoflavones and nutritive substance, alcoholic strength is 35-50 degree, and without any additive, is genuine natural nutrition kudzuvine root wine drink.
The technical scheme that realizes the object of the invention is:
A preparation method for kudzuvine root wine, concrete steps are as follows:
(1) select materials: the selected fresh root of kudzu vine, clean section;
(2) dry: be to dry 7-8 hour under 35-45 DEG C of condition by the root of kudzu vine of section in temperature;
(3) beat powder: the Gegen tablets of oven dry is beaten to powder, cross 40 mesh sieves;
(4) cage steams: get sticky rice wine or corn wine and clear water and be mixed into base wine in the ratio of 1 ︰ 9, take powder of Radix Puerariae and mix in the ratio of 4 ︰ 1 with base wine, base wine is sprayed at above powder of Radix Puerariae, stir, be then placed in the food steamer layer of paving gauze, carry out decatize with big fire, steam after supreme large vapour, keep about 5-10 minute, take off cage lid, move powder of Radix Puerariae and come out of steamer, crush in time caking, the base wine that sprays again 1.5 times of consumptions for the first time, cage in continuation, uses big fire decatize; After again going up large vapour, keep 25-35 minute, when powder of Radix Puerariae is apparent loose, be not scattered paste shape, well-done when half-cooked, come out of steamer spread out dry in the air cool;
(5) fermentation: get the cool ripe powder of Radix Puerariae of drying in the air and mixes in the ratio of 160:1 with purifying corn koji, pack ceramic vat after stirring into, seal cylinder mouth, be placed on temperature and be the place of 30-35 DEG C, heat-preservation fermentation 250-350 hour, in good time taking-up; In the time that fermentation soon finishes, can take out a little distiller's wort prelibation, if be tart flavour, illustrate soon and fermented, should lower the temperature as early as possible and stop fermentation; If be bitter pungent, the mistake of fermenting, just can not drink again, and the appropriateness of therefore fermenting is very important;
(6) filter: pack the distiller's wort fermenting into clean cloth bag press filtration, filtrate leaves standstill 3-5 days, gets supernatant liquid, obtains kudzuvine root wine clear liquid, in kudzuvine root wine clear liquid, adds honey, stirs, and the ratio of kudzuvine root wine clear liquid and honey is 100 ︰ 1;
(7) High Temperature Sterilization: the kudzuvine root wine making is packed in the container of having sterilized, heating in water bath to 100 DEG C, insulation 30-35 minute, carries out sterilization, then stratification, siphon supernatant liquid, pack in the bottle of having sterilized and seal, label, In Shade depositing, be finished product, capable of direct drinking or list marketing.
Another object of the present invention is to provide the kudzuvine root wine that the above-mentioned preparation method of a kind of use makes, and kudzuvine root wine ethanol content is 35-50%.
Because the root of kudzu vine itself has the effect of relieving the effect of alcohol, adopt ordinary method after fermentation, there is no vinosity.Contriver, through long-term practice, adopts powder of Radix Puerariae and base wine to be mixed in proportion, and when cage steams, the method for base wine is sprayed on steaming limit, limit, and the kudzuvine root wine vinosity after fermentation is dense like this.
The invention has the beneficial effects as follows: the preparation method of kudzuvine root wine disclosed by the invention, taking the fresh root of kudzu vine as raw material, drying, beat the steps such as powder, cage steaming, fermentation, filtration and High Temperature Sterilization and make, preparation method is simple, and production cost is low does not need special equipment.Adopt the kudzuvine root wine clear that makes of the inventive method, this taste that contains the root of kudzu vine is naturally fragrant, and delicate fragrance is simple and elegant, refrigerant soft, the Hui Tian immediately of entrance, includes a large amount of isoflavones and nutritive substance, and Radix Puerariae isoflavone has sober-up function, after drinking, easily absorbs, conversion.In human body retention time short, do not get angry, dry not, have liver protecting effect.Radix Puerariae isoflavone is to the each function tool of human body conditioning preventive and therapeutic effect, and kudzuvine root wine is everybody all suitable health care good wine.
Embodiment
Below in conjunction with embodiment, content of the present invention is further described.
Embodiment
The preparation method of kudzuvine root wine, concrete steps are as follows:
(1) select materials: the selected fresh root of kudzu vine, clean section;
(2) dry: be to dry 7-8 hour under 35-45 DEG C of condition by the root of kudzu vine of section in temperature;
(3) beat powder: the Gegen tablets of oven dry is beaten to powder, cross 40 mesh sieves;
(4) cage steams: get sticky rice wine or corn wine and clear water and be mixed into base wine in the ratio of 1 ︰ 9, take powder of Radix Puerariae and mix in the ratio of 4 ︰ 1 with base wine, base wine is sprayed at above powder of Radix Puerariae, stir, be then placed in the food steamer layer of paving gauze, carry out decatize with big fire, steam after supreme large vapour, keep about 5-10 minute, take off cage lid, move powder of Radix Puerariae and come out of steamer, crush in time caking, the base wine that sprays again 1.5 times of consumptions for the first time, cage in continuation, uses big fire decatize; After again going up large vapour, keep 25-35 minute, when powder of Radix Puerariae is apparent loose, be not scattered paste shape, well-done when half-cooked, come out of steamer spread out dry in the air cool;
(5) fermentation: get the cool ripe powder of Radix Puerariae of drying in the air and mixes in the ratio of 160 ︰ 1 with purifying corn koji, pack ceramic vat after stirring into, seal cylinder mouth, be placed on temperature and be the place of 30-35 DEG C, heat-preservation fermentation 250-350 hour, in good time taking-up; In the time that fermentation soon finishes, can take out a little distiller's wort prelibation, if be tart flavour, illustrate soon and fermented, should lower the temperature as early as possible and stop fermentation; If be bitter pungent, the mistake of fermenting, just can not drink again, and the appropriateness of therefore fermenting is very important;
(6) filter: pack the distiller's wort fermenting into clean cloth bag press filtration, filtrate leaves standstill 3-5 days, gets supernatant liquid, obtains kudzuvine root wine clear liquid, in kudzuvine root wine clear liquid, adds honey,, stir, the ratio of kudzuvine root wine clear liquid and honey is 100 ︰ 1;
(7) High Temperature Sterilization: the kudzuvine root wine making is packed in the container of having sterilized, heating in water bath to 100 DEG C, insulation 30-35 minute, carries out sterilization, then stratification, siphon supernatant liquid, pack in the bottle of having sterilized and seal, label, In Shade depositing, be finished product, capable of direct drinking or list marketing.
The kudzuvine root wine clear that adopts the inventive method to make, entrance is refrigerant soft, and Hui Tian immediately after drink, easily absorbs, transforms.In human body retention time short, do not get angry, dry not, have liver protecting effect.
Claims (2)
1. a preparation method for kudzuvine root wine, is characterized in that concrete steps are as follows:
(1) select materials: the selected fresh root of kudzu vine, clean section;
(2) dry: be to dry 7-8 hour under 35-45 DEG C of condition by the root of kudzu vine of section in temperature;
(3) beat powder: the Gegen tablets of oven dry is beaten to powder, cross 40 mesh sieves;
(4) cage steams: get sticky rice wine or corn wine and clear water and be mixed into base wine in the ratio of 1 ︰ 9, take powder of Radix Puerariae and mix in the ratio of 4 ︰ 1 with base wine, base wine is sprayed at above powder of Radix Puerariae, stir, be then placed in the food steamer layer of paving gauze, carry out decatize with big fire, steam after supreme large vapour, keep 5-10 minute, take off cage lid, move powder of Radix Puerariae and come out of steamer, crush in time caking, the base wine that sprays again 1.5 times of consumptions for the first time, cage in continuation, uses big fire decatize; After again going up large vapour, keep 25-35 minute, when powder of Radix Puerariae is apparent loose, be not scattered paste shape, well-done when half-cooked, come out of steamer spread out dry in the air cool;
(5) fermentation: get the cool ripe powder of Radix Puerariae of drying in the air and mixes in the ratio of 160:1 with purifying corn koji, pack ceramic vat after stirring into, seal cylinder mouth, be placed on temperature and be the place of 30-35 DEG C, heat-preservation fermentation 250-350 hour, in good time taking-up;
(6) filter: pack the distiller's wort fermenting into clean cloth bag press filtration, filtrate leaves standstill 3-5 days, gets supernatant liquid, obtains kudzuvine root wine clear liquid, in kudzuvine root wine clear liquid, adds honey,, stir, the ratio of kudzuvine root wine clear liquid and honey is 100 ︰ 1;
(7) High Temperature Sterilization: the kudzuvine root wine making is packed in the container of having sterilized, heating in water bath to 100 DEG C, insulation 30-35 minute, carries out sterilization, then stratification, siphon supernatant liquid, pack in the bottle of having sterilized and seal, label, In Shade depositing, be finished product, capable of direct drinking or list marketing.
2. the kudzuvine root wine that according to claim 1 prepared by the preparation method of kudzuvine root wine.
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| CN201410192306.1A CN103937643A (en) | 2014-05-08 | 2014-05-08 | Radix puerariae wine and preparation method thereof |
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| CN201410192306.1A CN103937643A (en) | 2014-05-08 | 2014-05-08 | Radix puerariae wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713787A (en) * | 2016-04-25 | 2016-06-29 | 浙江农林大学 | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
| CN109468199A (en) * | 2018-12-25 | 2019-03-15 | 湖北工业大学 | A method of Pueraria lobota slag " Xianggu " mushroom wine is prepared using Pueraria lobota slag waste and mushroom as raw material |
| CN110004020A (en) * | 2019-04-19 | 2019-07-12 | 北京牛栏山庄饮品有限公司 | A kind of low pre- alcoholic of deuterium blending |
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| CN1459499A (en) * | 2002-05-20 | 2003-12-03 | 王安石 | Health protection wine |
| CN1477187A (en) * | 2003-07-03 | 2004-02-25 | 张五牙 | Pueraria root fermented distilled liquor and its preparation method |
| KR100606639B1 (en) * | 2006-04-26 | 2006-07-31 | 음장수 | Manufacturing method of medicinal wine using 9-times steamed and dried gastrodiae elata |
| CN101012419A (en) * | 2007-02-16 | 2007-08-08 | 凌沛学 | Application of hyaluronic acid in wine and beer containing hyaluronic acid |
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| CN103666928A (en) * | 2013-12-19 | 2014-03-26 | 蒙金妹 | Method for brewing sweet wine by utilizing corn as main raw material |
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2014
- 2014-05-08 CN CN201410192306.1A patent/CN103937643A/en active Pending
Patent Citations (6)
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| CN1459499A (en) * | 2002-05-20 | 2003-12-03 | 王安石 | Health protection wine |
| CN1477187A (en) * | 2003-07-03 | 2004-02-25 | 张五牙 | Pueraria root fermented distilled liquor and its preparation method |
| KR100606639B1 (en) * | 2006-04-26 | 2006-07-31 | 음장수 | Manufacturing method of medicinal wine using 9-times steamed and dried gastrodiae elata |
| CN101012419A (en) * | 2007-02-16 | 2007-08-08 | 凌沛学 | Application of hyaluronic acid in wine and beer containing hyaluronic acid |
| KR100901811B1 (en) * | 2007-06-12 | 2009-06-08 | 정태용 | A making method of dodong-ju using powder, extract and distillation material coated the natural incense and material maid by the method |
| CN103666928A (en) * | 2013-12-19 | 2014-03-26 | 蒙金妹 | Method for brewing sweet wine by utilizing corn as main raw material |
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| 陈莉华，等: "湘西野生葛根系列深加工产品的制作工艺", 《湖南农业科学》, no. 13, 31 December 2010 (2010-12-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713787A (en) * | 2016-04-25 | 2016-06-29 | 浙江农林大学 | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
| CN105713787B (en) * | 2016-04-25 | 2018-09-21 | 浙江农林大学 | A kind of preparation method of liver-protecting type safflower pueraria lobata yellow rice wine |
| CN109468199A (en) * | 2018-12-25 | 2019-03-15 | 湖北工业大学 | A method of Pueraria lobota slag " Xianggu " mushroom wine is prepared using Pueraria lobota slag waste and mushroom as raw material |
| CN110004020A (en) * | 2019-04-19 | 2019-07-12 | 北京牛栏山庄饮品有限公司 | A kind of low pre- alcoholic of deuterium blending |
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Application publication date: 20140723 |