CN104593211A - Process for brewing hawthorn root wine - Google Patents
Process for brewing hawthorn root wine Download PDFInfo
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- CN104593211A CN104593211A CN201510064239.XA CN201510064239A CN104593211A CN 104593211 A CN104593211 A CN 104593211A CN 201510064239 A CN201510064239 A CN 201510064239A CN 104593211 A CN104593211 A CN 104593211A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a process for brewing a hawthorn root wine. The process comprises the following steps: with a hawthorn root as a raw material, and purple sweet potatoes as matrix, treating raw materials, soaking, and carrying out ultrafine crushing; treating sweet potatoes; mixing raw materials; and adding reagents, carrying out post fermentation, squeezing, filtering, and mixing a wine liquid. By virtue of the brewing process of combining raw material soaking with fermenting, the utilization rate of raw materials can be improved; and the finished hawthorn root wine is relatively balanced in nutrient substances, stable in color and luster, mellow in taste, strong in fragrance, and long in aftertaste, and simultaneously has the health efficacies of expelling the wind, promoting blood circulation, harmonizing the stomach and removing food retention.
Description
Technical field
The present invention relates to a kind of making method of health promoting wine, especially relate to a kind of making method of Radix Crataegi wine.
Background technology
Radix Crataegi is the root of rosaceous plant hawthorn or YESHANZA etc.This taste is sweet, and property is put down." detailed outline " is recorded: " disappear long-pending, control gastric disorder causing nausea." " classifying herbal " record: " gas of the middle diaphragm that disappears, fleshing amasss." " Zhejiang traditional herbal medicine " record: " expelling wind and activating blood circulation controls arthrodynia." have disappear long-pending, dispel the wind, the effect such as hemostasis.At present, Radix Crataegi is many by as Chinese medicinal materials processing and utilization, and also have making medicinal liquor of directly being steep in wine by Radix Crataegi, this method also exists the lower defect of Radix Crataegi utilization ratio.
Summary of the invention
The object of the invention is to steep in wine the low deficiency of Radix Crataegi utilization ratio existed for existing Radix Crataegi, a kind of making method of Radix Crataegi wine is provided, effectively can improve the utilization ratio of Radix Crataegi, make finished product Radix Crataegi drinking utensils have expelling wind and activating blood circulation and stomach to disappear the health-care effect such as long-pending.
The present invention solves the technical scheme that its technical problem takes:
A making method for Radix Crataegi wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select ripe Radix Crataegi, be cut into broken section that 0.3-0.5cm is long, for subsequent use;
B, immersion: broken for Radix Crataegi section being put into its weight 3-4 times alcoholic strength is that the white wine of 60-70% soaks, and soak time is 5-7 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C, pulverizing: the raw material slag after being filtered dry is pulverized machine pulverizing through superfine disruption, obtained raw material powder, for subsequent use;
D, Rhizoma Dioscoreae esculentae pre-treatment: light violet sweet potato is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10-20 gram/, place Rhizoma Dioscoreae esculentae grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained Rhizoma Dioscoreae esculentae material;
E, raw material mix: the raw material powder adding its weight 50-60% in Rhizoma Dioscoreae esculentae material, stirs, obtained compound;
F, dosing: in compound, add the wheat koji of compound weight 20-30%, the distiller's yeast of 8-10%, the tap water of 130-150%, mixes, obtained wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 25-30 DEG C, through 4-6 days, in wine unstrained spirits, ethanol concn reaches more than 20% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 20-30 days, and alcoholic strength reaches more than 25% volume ratio, and secondary fermentation terminates;
I, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the chitosan of its weight 0.2-0.3%, the diatomite of 0.1-0.2%, mixes in fermented wine, leaves standstill 2-3 days, gets supernatant liquor, obtained fermented wine;
J, mixing: get the soaking wine 65-75 weight part in step B, the fermented wine 25-35 weight part in step I, stir, obtained Radix Crataegi wine.
Beneficial effect: the present invention adopts raw material soaking and the making method combined that ferments, the utilization ratio of raw material can not only be improved, and make that finished product Radix Crataegi wine nutritive substance is more balanced, color stability, mellow in taste, strong strong fragrance, long times of aftertaste, also there is expelling wind and activating blood circulation and stomach simultaneously and to disappear the health-care effect such as long-pending.
Embodiment
Embodiment 1:
A making method for Radix Crataegi wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select ripe Radix Crataegi, be cut into broken section that 0.3cm is long, for subsequent use;
B, immersion: broken for the Radix Crataegi of 3kg section is put into 9kg alcoholic strength be 70% white wine soak, soak time is 5 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C, pulverizing: the raw material slag after being filtered dry is pulverized machine pulverizing through superfine disruption, obtained raw material powder, for subsequent use;
D, Rhizoma Dioscoreae esculentae pre-treatment: light violet sweet potato is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10 grams/, place Rhizoma Dioscoreae esculentae grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained Rhizoma Dioscoreae esculentae material;
E, raw material mix: the raw material powder adding 5kg in the Rhizoma Dioscoreae esculentae material of 10kg, stirs, obtained compound;
F, dosing: in 10kg compound, add the wheat koji of 2kg, the distiller's yeast of 1kg, the tap water of 13kg, mixes, obtained wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 25 DEG C, through 6 days, in wine unstrained spirits, ethanol concn reached more than 20% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 20 days time, alcoholic strength reaches more than 25% volume ratio, and secondary fermentation terminates;
I, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the chitosan of 0.02kg, the diatomite of 0.01kg, mixes in the fermented wine of 10kg, leaves standstill 2 days, gets supernatant liquor, obtained fermented wine;
J, mixing: get the soaking wine 6.5kg in step B, the fermented wine 3.5kg in step I, stir, obtained Radix Crataegi wine.
Embodiment 2:
A making method for Radix Crataegi wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select ripe Radix Crataegi, dioicus, boxthorn root, be cut into broken section that 0.4cm is long, for subsequent use;
B, immersion: get broken section of the Radix Crataegi of 3kg, broken section of the dioicus of 0.5kg, broken section of the boxthorn root of 0.5kg put into after mixing 14kg alcoholic strength be 65% white wine soak, soak time is 6 days, obtain soaking wine and raw material slag after filtration, raw material slag is filtered dry for subsequent use;
C, pulverizing: the raw material slag after being filtered dry is pulverized machine pulverizing through superfine disruption, obtained raw material powder, for subsequent use;
D, Ipomoea batatas pre-treatment: fresh sweet potatoes is after cleaning, and be cut into Ipomoea batatas grain, granularity is 15 grams/, place Ipomoea batatas grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained Ipomoea batatas material;
E, raw material mix: in 10kg Ipomoea batatas material, add 5.5kg raw material powder, the powder of Radix Puerariae of 2kg, the burdock powder of 1kg, stir, obtained compound;
F, dosing: in the compound of 10kg, add the wheat koji of 2.5kg, the sorghum flour of 2kg, the pea flour of 1kg, the distiller's yeast of 0.9kg, the tap water of 14kg, mixes, obtained wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 28 DEG C, through 5 days, in wine unstrained spirits, ethanol concn reached more than 20% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 25 days time, alcoholic strength reaches more than 25% volume ratio, and secondary fermentation terminates;
I, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the fish glue of 0.025, the diatomite of 0.015kg, mixes in the fermented wine of 10kg, leaves standstill 2.5 days, gets supernatant liquor, obtained fermented wine;
J, mixing: get the soaking wine 7kg in step B, the fermented wine 3kg in step I, stir, obtained Radix Crataegi wine.
Embodiment 3:
A making method for Radix Crataegi wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select ripe Radix Crataegi, Radix Granati, wintersweet root, buckwheat root, be cut into broken section that 0.5cm is long, for subsequent use;
B, immersion: get broken section of the Radix Crataegi of 3.5kg, broken section of the Radix Granati of 0.5kg, broken section of the wintersweet root of 0.5kg, broken section of the buckwheat root of 0.5kg put into after mixing 20kg alcoholic strength be 60% white wine soak, soak time is 7 days, obtain soaking wine and raw material slag after filtration, raw material slag is filtered dry for subsequent use;
C, pulverizing: the raw material slag after being filtered dry is pulverized machine pulverizing through superfine disruption, obtained raw material powder, for subsequent use;
D, Rhizoma Dioscoreae esculentae pre-treatment: potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 20 grams/, place potato grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained potato material;
E, raw material mix: in 10kg potato material, add the raw material powder of 6kg, the hawthorn powder of 2kg, the oatmeal of 1kg, the Lotus root congee of 1kg, stir, and obtained compound, continues fermentation by after the raw material pulverizing after immersion, improves the utilization ratio of raw material;
F, dosing: in the compound of 10kg, add the wheat koji of 3kg, the wheat bran of 2kg, the red bean powder of 1kg, the ginkgo powder of 1kg, the distiller's yeast of 0.8kg, the Rhizoma Dioscoreae powder of 0.5kg, the tap water of 15kg, mixes, obtained wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 30 DEG C, through 4 days, in wine unstrained spirits, ethanol concn reached more than 20% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 30 days time, alcoholic strength reaches more than 25% volume ratio, and secondary fermentation terminates;
I, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the fish glue of 0.03, the gelatin of 0.02kg, mixes in the fermented wine of 10kg, leaves standstill 3 days, gets supernatant liquor, obtained fermented wine;
J, mixing: get the soaking wine 7.5kg in step B, the fermented wine 2.5kg in step I, stir, obtained Radix Crataegi wine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a making method for Radix Crataegi wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select ripe Radix Crataegi, be cut into broken section that 0.3-0.5cm is long, for subsequent use;
B, immersion: broken for Radix Crataegi section being put into its weight 3-4 times alcoholic strength is that the white wine of 60-70% soaks, and soak time is 5-7 days, obtains soaking wine and raw material slag after filtration, is filtered dry for subsequent use by raw material slag;
C, pulverizing: the raw material slag after being filtered dry is pulverized machine pulverizing through superfine disruption, obtained raw material powder, for subsequent use;
D, Rhizoma Dioscoreae esculentae pre-treatment: light violet sweet potato is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 10-20 gram/, place Rhizoma Dioscoreae esculentae grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained Rhizoma Dioscoreae esculentae material;
E, raw material mix: the raw material powder adding its weight 50-60% in Rhizoma Dioscoreae esculentae material, stirs, obtained compound;
F, dosing: in compound, add the wheat koji of compound weight 20-30%, the distiller's yeast of 8-10%, the tap water of 130-150%, mixes, obtained wine unstrained spirits;
G, just fermentation: by the temperature control of wine unstrained spirits product at 25-30 DEG C, through 4-6 days, in wine unstrained spirits, ethanol concn reaches more than 20% volume ratio, first fermentation ends;
H, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 20-30 days, and alcoholic strength reaches more than 25% volume ratio, and secondary fermentation terminates;
I, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the chitosan of its weight 0.2-0.3%, the diatomite of 0.1-0.2%, mixes in fermented wine, leaves standstill 2-3 days, gets supernatant liquor, obtained fermented wine;
J, mixing: get the soaking wine 65-75 weight part in step B, the fermented wine 25-35 weight part in step I, stir, obtained Radix Crataegi wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510064239.XA CN104593211A (en) | 2015-02-09 | 2015-02-09 | Process for brewing hawthorn root wine |
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| CN201510064239.XA CN104593211A (en) | 2015-02-09 | 2015-02-09 | Process for brewing hawthorn root wine |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN105062835A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewage technique of Wedelia chinensis and notopterygium root wine |
| CN105154279A (en) * | 2015-07-27 | 2015-12-16 | 芜湖职业技术学院 | Capillary artemisia health care wine and preparation method thereof |
| CN105586227A (en) * | 2016-03-20 | 2016-05-18 | 柴华 | Brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor |
| CN105950400A (en) * | 2016-06-08 | 2016-09-21 | 柴华 | Trachelospermum jasminoides, hawthorn fruit and sageretia theezans heath care wine and brewing method thereof |
| CN106085750A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine |
| CN106381256A (en) * | 2016-11-24 | 2017-02-08 | 南京信息工程大学 | Preparation process of Tibetan medicine highland barley wine |
| CN107151604A (en) * | 2017-07-14 | 2017-09-12 | 安徽智联管理咨询有限公司 | A kind of brewage process of reed rhizome wine |
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| CN103013791A (en) * | 2011-09-27 | 2013-04-03 | 朱志明 | Dogwood lipid-lowering wine and brewing method |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
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2015
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Patent Citations (4)
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| CN103013786A (en) * | 2011-09-27 | 2013-04-03 | 朱志明 | Radix pseudostellariae lipid-lowering liquor and preparation method |
| CN103013791A (en) * | 2011-09-27 | 2013-04-03 | 朱志明 | Dogwood lipid-lowering wine and brewing method |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104928115A (en) * | 2015-07-07 | 2015-09-23 | 芜湖职业技术学院 | Dendrobe and bamboo shaving liquor and making method thereof |
| CN105154279A (en) * | 2015-07-27 | 2015-12-16 | 芜湖职业技术学院 | Capillary artemisia health care wine and preparation method thereof |
| CN105154279B (en) * | 2015-07-27 | 2018-11-06 | 芜湖职业技术学院 | Oriental wormwood health liquor and preparation method thereof |
| CN105062835A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewage technique of Wedelia chinensis and notopterygium root wine |
| CN105586227A (en) * | 2016-03-20 | 2016-05-18 | 柴华 | Brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor |
| CN105950400A (en) * | 2016-06-08 | 2016-09-21 | 柴华 | Trachelospermum jasminoides, hawthorn fruit and sageretia theezans heath care wine and brewing method thereof |
| CN106085750A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine |
| CN106381256A (en) * | 2016-11-24 | 2017-02-08 | 南京信息工程大学 | Preparation process of Tibetan medicine highland barley wine |
| CN107151604A (en) * | 2017-07-14 | 2017-09-12 | 安徽智联管理咨询有限公司 | A kind of brewage process of reed rhizome wine |
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