CN104694350B - Tartary buckwheat flavone health wine and preparation method thereof - Google Patents
Tartary buckwheat flavone health wine and preparation method thereof Download PDFInfo
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- CN104694350B CN104694350B CN201510123776.7A CN201510123776A CN104694350B CN 104694350 B CN104694350 B CN 104694350B CN 201510123776 A CN201510123776 A CN 201510123776A CN 104694350 B CN104694350 B CN 104694350B
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- 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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses tartary buckwheat flavone health wine and preparation method thereof. The tartary buckwheat flavone health wine is prepared from the following components in parts by mass: 3 to 8 parts of tartary buckwheat bran, and 92 to 97 parts of tartary buckwheat distilled wine. The preparation method comprises the steps of cleaning; steaming for the first time; cooking the tartary buckwheat; stewing the tartary buckwheat; steaming for the second time; spreading to cool; cultivating fungus; distributing to a tank; fermenting; distilling to obtain tartary buckwheat distilled wine; uniformly mixing tartary buckwheat distilled wine with tartary buckwheat bran; ultrasonically extracting for 1 hour; respectively filtering once by raw diatomite and fine diatomite in a sequence to obtain the tartary buckwheat flavone health wine. The tartary buckwheat flavone health wine per 1000ml contains not less than 160mg of tartary buckwheat flavones. The tartary buckwheat flavone health wine has the effects of improving human immunity, conditioning intestines and stomach in two ways, and resisting oxidization, can assist the treatment of patients with coronary heart disease, weak intestines and stomach, and stroke, and has the advantages of being fast to act, obvious in effect, high in safety, and simple and convenient in preparation method.
Description
Technical field
The present invention relates to a kind of Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine and preparation method thereof, belongs to food and drink processing technique field.
Background technology
Radix Et Rhizoma Fagopyri Tatarici, scientific name hull buckwheat, another name buckwheat leaf seven, black wheat, Hua Qiao etc., be collect in cereal crops starch, protein,
The rare medicine-food two-purpose crop such as cellulose, vitamin, fat, mineral, trace element and bioflavonoids.It is existing
Generation research shows that protein content is about the 10% of dry weight in Radix Et Rhizoma Fagopyri Tatarici, 8 kinds of aminoacid needed by human its all contain；Fat
Typically 2～3%, the Oleic acid and linoleic acid that human body easily absorbs accounts for 80% or so of Radix Et Rhizoma Fagopyri Tatarici fatty acid to content；Rich in vitamin B
Race, Vitamin E etc.；It is unique in that containing substantial amounts of bioflavonoids, accounts for 2% of dry weight or so, is had to human body
Different physiological roles, can strengthen the permeability of blood capillary, improve cardiovascular system, blood glucose, blood fat and blood pressure be reduced, to sugar
Urine disease, hyperlipidemia etc. also have some improvement.
Bran of Radix Et Rhizoma Fagopyri Tatarici contained Radix Et Rhizoma Fagopyri Tatarici flavone ratio in whole Radix Et Rhizoma Fagopyri Tatarici is up to 80%, and makes by raw material of Radix Et Rhizoma Fagopyri Tatarici at present
Health promoting wine but hardly be beneficial to bran of Radix Et Rhizoma Fagopyri Tatarici so that the bioflavonoids in bran of Radix Et Rhizoma Fagopyri Tatarici can not be obtained by completely,
Therefore the flavones content pettiness in gained health promoting wine, causes the health-care effect of Radix Et Rhizoma Fagopyri Tatarici wine unobvious, the Radix Et Rhizoma Fagopyri Tatarici containing a large amount of flavone
Wheat bran is often dropped so as to result in the waste of resource.
The content of the invention
To obtain the buckwheat health-care wine of good health care effect, and bran of Radix Et Rhizoma Fagopyri Tatarici is made full use of, it is yellow that the present invention provides a kind of Radix Et Rhizoma Fagopyri Tatarici
Ketone health promoting wine and preparation method thereof.
The present invention is realized by following technical proposal：A kind of Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine, is made up of the component of following masses part：
3～8 parts of bran of Radix Et Rhizoma Fagopyri Tatarici, 92～97 parts of Radix Et Rhizoma Fagopyri Tatarici Spirit.
The Radix Et Rhizoma Fagopyri Tatarici Spirit is obtained through following each step：
（1）By Radix Et Rhizoma Fagopyri Tatarici dry in the sun to moisture content≤14%, then screened with roguing, go it is mould, remove silt, prevent miscellaneous taste from bringing into
Next procedure；
（2）By step（1）Gained Radix Et Rhizoma Fagopyri Tatarici is poured into and washed in grain pond, is stirred flushing 1～3 time with water, and to remove, agriculture is residual and silt；
（3）28～35 DEG C of water is added into step（2）Until water level did not had 20～25cm of Radix Et Rhizoma Fagopyri Tatarici surface to enter in gained Radix Et Rhizoma Fagopyri Tatarici
Row is standing and soak for 18～24h, makes Radix Et Rhizoma Fagopyri Tatarici fully absorb water, and drains soaking water after soaking, and obtains soaking grain；
（4）By step（3）Gained immersion grain water rinses limpid tasteless to the water for flowing out, then is carried out with steam Jing after drainage
Just steam 25～35 minutes, immersion grain is expanded suddenly, facilitate starch chain to open；
（5）Step（4）Just to steam and increase steam after terminating, while adding water more than temperature 70 C until water level did not had immersion
20～25cm of grain surface carries out boiling grain, and after decocting in water boiling quantity of steam is reduced, and starts timing, and insulation obtains ripe grain in 20 minutes, with
Grain is soaked in gelatinizing, and launches starch chain structure；
（6）Step（5）Boil after grain terminates, steam off, closeing the lid carries out vexed 10～30min of water, is subtracted with static gelatinizing
Few starch is lost in, and the breach rate for making ripe grain reaches more than 95%, then drains and boil grain water；
（7）By step（6）The ripe grain steam of gained carries out multiple steaming 30 minutes, the thorough gelatinizing of ripe grain, starch chain is thoroughly beaten
Open, discharge fragrance of putting out cereal；
（8）By step（7）The ripe grain of gained is tedded and blown on bamboo couch, to realize cooling degree, moisture removal, reaches micro- life
The optimum condition of thing inoculation is required；
（9）By Radix Et Rhizoma Fagopyri Tatarici raw materials quality 0.3～0.8% with bent amount, conventional distillers yeast is uniformly added in three times and is inoculated with, make
Koji mycelia easily gos deep into the grain heart, then bacteria culture tank bottom and surrounding are carried out into place mat with the numb piece or bamboo mat sterilized, then by
Lower bent ripe grain is placed in bacteria culture tank, and is added a cover numb piece or bamboo mat and carried out cultivation 24～28 hours, control outlet temperature be 32～
34 DEG C, obtain cultivation grain；
（10）By step（9）Gained cultivation grain to enter and carry out fermentation 30 days at 18～20 DEG C after altar, obtains the grain that ferments；The step
Suddenly pH value and fermentation temperature can be adjusted, starch concentration and sugar is reduced, safety island is set up for effective microbe, fermentation alcohol is reduced
Degree, is smoothed out the sweat in saccharifying；Entering altar fermentation energy makes Starch Conversion into biochemical reaction after α glucoses into ethanol
（Diastatic fermentation）.It is although possess advantages below with bottom fermentation due to 18 DEG C that control carries out fermentation at 18～20 DEG C：During
Harmful components are not likely to produce, and such as macromolecular compound, are not easily decomposed including higher alcohols, senior lipid, senior acids, human body
Material, but also suffer from the drawback that：Fermentation period is long, takes a large amount of containers and workshop.And 20 DEG C during top fermentation depositing
In its own shortcomings：1. microbe metabolite produces a large amount of bitterness values；2. macromolecular compound；3. polysaccharide is changed into into higher alcohol；
4. strengthen in advance mycete liquefaction（Yellow fluid is more, not refrigerant, hanging wire）；5. bitter taste increases；6. strain metabolite goes bad, and produces
Other materials.
（11）By step（10）Gained fermentation grain carries out distillation extraction ethanol and fragrance matter, the ethanol of obtained wine thereby to be distilled
Degree stops distillation at 50～60%, that is, obtain Radix Et Rhizoma Fagopyri Tatarici Spirit.
The step（4）First steaming be will immersion grain top cock.
The step（5）The grain that boils be first to turn over grain once, turn over grain again once during insulation, it is to avoid bottom lump, affect paste
Change uniformity.
The step（5）Insulation be with water boiling but grain does not roll and is advisable, can so reduce starch loss, gained boils grain
Water is as clear as crystal.
The step（7）Multiple steaming be will ripe grain top cock.
The step（9）Cultivation be within 24～28 hours 24～26 hours cultivation time in summer, the cultivation time in winter 24～
28 hours.
The step（9）Outlet temperature be 32～33 DEG C of summer outlet temperature, winter outlet temperature 32 for 32～34 DEG C
～34 DEG C.
Another object of the present invention is to a kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine is provided, through following each step：
A, get the raw materials ready by the component of following mass parts：3～8 parts of bran of Radix Et Rhizoma Fagopyri Tatarici, 92～97 parts of Radix Et Rhizoma Fagopyri Tatarici Spirit；
B, the Radix Et Rhizoma Fagopyri Tatarici Spirit of step A and bran of Radix Et Rhizoma Fagopyri Tatarici are mixed, then with ultrasonic extraction 1 hour, make bran of Radix Et Rhizoma Fagopyri Tatarici institute
The Radix Et Rhizoma Fagopyri Tatarici flavone for containing fully is separated out, and then successively with thick kieselguhr and thin kieselguhr, respectively filtration once, that is, obtains Radix Et Rhizoma Fagopyri Tatarici flavone guarantor
Strong wine.
Advantage and effect that the present invention possesses：The Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine of the present invention is due to adding bran of Radix Et Rhizoma Fagopyri Tatarici, Radix Et Rhizoma Fagopyri Tatarici
Wheat bran contained Radix Et Rhizoma Fagopyri Tatarici flavone ratio in whole Radix Et Rhizoma Fagopyri Tatarici accounts for 80%, using ultrasonic extraction technology so as to which composition more can be obtained fully
Utilize, 1000 milliliters of Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine are rich in >=160 milligrams of Radix Et Rhizoma Fagopyri Tatarici flavones in product.The Radix Et Rhizoma Fagopyri Tatarici flavone that the present invention is provided is protected
Strong wine has strengthens the effect such as body immunity, two-ways regulation the intestines and stomach, antioxidation, to three-hypers, coronary heart disease, the intestines and stomach weakness, apoplexy
There is therapeutical effect Deng patient.The Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine has instant effect, effect obvious, safe, preparation method is simple
The advantages of.
Specific embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1
（1）By Radix Et Rhizoma Fagopyri Tatarici dry in the sun to moisture content≤14%, then screened with roguing, go it is mould, remove silt, prevent miscellaneous taste from bringing into
Next procedure；
（2）By step（1）Gained Radix Et Rhizoma Fagopyri Tatarici is poured into and washed in grain pond, is stirred flushing 2 times with brewing water, and to remove, agriculture is residual and mud
It is husky；
（3）30 DEG C of water is added into step（2）Until water level did not had Radix Et Rhizoma Fagopyri Tatarici surface 22cm to carry out standing leaching in gained Radix Et Rhizoma Fagopyri Tatarici
Bubble 20h, makes Radix Et Rhizoma Fagopyri Tatarici fully absorb water, and drains soaking water after soaking, and obtains soaking grain；
（4）By step（3）Gained immersion grain water rinses limpid tasteless to the water for flowing out, then will soak on grain Jing after drainage
Side cocks to be carried out just steaming 35 minutes with steam, immersion grain is expanded suddenly, facilitates starch chain to open；
（5）Step（4）Just to steam and increase steam after terminating, while adding water more than temperature 70 C until water level did not had immersion
Grain surface 22cm carries out boiling grain, first turns over grain once, and after decocting in water boiling quantity of steam is reduced, and starts timing, is incubated 20 minutes, insulation
It is with water boiling but grain does not roll and is advisable, grain is turned over again once during insulation, obtain ripe grain, grain is soaked with gelatinizing, and chains starch
Structure launches；
（6）Step（5）Boil after grain terminates, steam off, closeing the lid carries out vexed water 10min, is reduced with static gelatinizing and is formed sediment
Powder is lost in, and the breach rate for making ripe grain reaches more than 95%, then drains and boil grain water；
（7）By step（6）Cocking above the ripe grain of gained carries out multiple steaming 30 minutes with steam, ripe grain is thoroughly pasted
Change, starch chain is thoroughly opened, discharge fragrance of putting out cereal；
（8）By step（7）The ripe grain of gained is tedded and blown on bamboo couch, to realize cooling degree, moisture removal, reaches micro- life
The optimum condition of thing inoculation is required；
（9）By Radix Et Rhizoma Fagopyri Tatarici raw materials quality 0.5% with bent amount, conventional distillers yeast is uniformly added in three times and is inoculated with, make Koji bacterium
Silk easily gos deep into the grain heart, then bacteria culture tank bottom and surrounding are carried out into place mat with the numb piece sterilized, then puts in lower bent ripe grain
In bacteria culture tank, and add a cover numb piece and carry out cultivation 24～28 hours, control outlet temperature for 32～34 DEG C, obtain cultivation grain；
（10）By step（9）Gained cultivation grain to enter and carry out fermentation 30 days at 20 DEG C after altar, obtains the grain that ferments；The step energy
PH value and fermentation temperature are adjusted, starch concentration and sugar are reduced, safety island is set up for effective microbe, fermented wine precision is reduced,
It is smoothed out the sweat in saccharifying；Entering altar fermentation energy makes Starch Conversion into biochemical reaction after α glucoses into ethanol（Saccharifying
Fermentation）.It is although possess advantages below with bottom fermentation due to 18 DEG C that control carries out fermentation at 18～20 DEG C：During be harmful to into
Divide and be not likely to produce, such as macromolecular compound, the material being not easily decomposed including higher alcohols, senior lipid, senior acids, human body,
But also suffer from the drawback that：Fermentation period is long, takes a large amount of containers and workshop.And 20 DEG C following to exist during top fermentation
Shortcoming：1. microbe metabolite produces a large amount of bitterness values；2. macromolecular compound；3. polysaccharide is changed into into higher alcohol；4. shift to an earlier date
Strengthen mycete liquefaction（Yellow fluid is more, not refrigerant, hanging wire）；5. bitter taste increases；6. strain metabolite goes bad, and produces other things
Matter.
（11）By step（10）Gained fermentation grain carries out distillation extraction ethanol and fragrance matter, the ethanol of obtained wine thereby to be distilled
Degree stops distillation at 55%, that is, obtain Radix Et Rhizoma Fagopyri Tatarici Spirit.
（12）Get the raw materials ready by the component of following mass parts：5 parts of bran of Radix Et Rhizoma Fagopyri Tatarici, 95 parts of Radix Et Rhizoma Fagopyri Tatarici Spirit；
（13）By step（11）The Radix Et Rhizoma Fagopyri Tatarici Spirit and step of gained（12）The standby bran of Radix Et Rhizoma Fagopyri Tatarici of institute is mixed, then is extracted with ultrasound wave
Take 1 hour, the Radix Et Rhizoma Fagopyri Tatarici flavone contained by bran of Radix Et Rhizoma Fagopyri Tatarici is fully separated out, then successively with the respectively filtration one of thick kieselguhr and thin kieselguhr
It is secondary, that is, obtain Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine.
Embodiment 2
（1）By Radix Et Rhizoma Fagopyri Tatarici dry in the sun to moisture content≤14%, then screened with roguing, go it is mould, remove silt, prevent miscellaneous taste from bringing into
Next procedure；
（2）By step（1）Gained Radix Et Rhizoma Fagopyri Tatarici is poured into and washed in grain pond, is stirred flushing 1 time with brewing water, and to remove, agriculture is residual and mud
It is husky；
（3）35 DEG C of water is added into step（2）Until water level did not had Radix Et Rhizoma Fagopyri Tatarici surface 20cm to carry out standing leaching in gained Radix Et Rhizoma Fagopyri Tatarici
Bubble 24h, makes Radix Et Rhizoma Fagopyri Tatarici fully absorb water, and drains soaking water after soaking, and obtains soaking grain；
（4）By step（3）Gained immersion grain water rinses limpid tasteless to the water for flowing out, then will soak on grain Jing after drainage
Side cocks to be carried out just steaming 30 minutes with steam, immersion grain is expanded suddenly, facilitates starch chain to open；
（5）Step（4）Just to steam and increase steam after terminating, while adding water more than temperature 70 C until water level did not had immersion
Grain surface 25cm carries out boiling grain, first turns over grain once, and after decocting in water boiling quantity of steam is reduced, and starts timing, is incubated 20 minutes, insulation
It is with water boiling but grain does not roll and is advisable, grain is turned over again once during insulation, obtain ripe grain, grain is soaked with gelatinizing, and chains starch
Structure launches；
（6）Step（5）Boil after grain terminates, steam off, closeing the lid carries out vexed water 20min, is reduced with static gelatinizing and is formed sediment
Powder is lost in, and the breach rate for making ripe grain reaches more than 95%, then drains and boil grain water；
（7）By step（6）Cocking above the ripe grain of gained carries out multiple steaming 30 minutes with steam, ripe grain is thoroughly pasted
Change, starch chain is thoroughly opened, discharge fragrance of putting out cereal；
（8）By step（7）The ripe grain of gained is tedded and blown on bamboo couch, to realize cooling degree, moisture removal, reaches micro- life
The optimum condition of thing inoculation is required；
（9）By Radix Et Rhizoma Fagopyri Tatarici raw materials quality 0.3% with bent amount, conventional distillers yeast is uniformly added in three times and is inoculated with, make Koji bacterium
Silk easily gos deep into the grain heart, then bacteria culture tank bottom and surrounding are carried out into place mat with the bamboo mat sterilized, then puts in lower bent ripe grain
In bacteria culture tank, and add a cover bamboo mat and carry out the cultivation time 24～26 hours（Summer）, outlet temperature is controlled for 32～33 DEG C（Summer
My god）, obtain cultivation grain；
（10）By step（9）Gained cultivation grain to enter and carry out fermentation 30 days at 18 DEG C after altar, obtains the grain that ferments；The step energy
PH value and fermentation temperature are adjusted, starch concentration and sugar are reduced, safety island is set up for effective microbe, fermented wine precision is reduced,
It is smoothed out the sweat in saccharifying；Entering altar fermentation energy makes Starch Conversion into biochemical reaction after α glucoses into ethanol（Saccharifying
Fermentation）.It is although possess advantages below with bottom fermentation due to 18 DEG C that control carries out fermentation at 18～20 DEG C：During be harmful to into
Divide and be not likely to produce, such as macromolecular compound, the material being not easily decomposed including higher alcohols, senior lipid, senior acids, human body,
But also suffer from the drawback that：Fermentation period is long, takes a large amount of containers and workshop.And 20 DEG C following to exist during top fermentation
Shortcoming：1. microbe metabolite produces a large amount of bitterness values；2. macromolecular compound；3. polysaccharide is changed into into higher alcohol；4. shift to an earlier date
Strengthen mycete liquefaction（Yellow fluid is more, not refrigerant, hanging wire）；5. bitter taste increases；6. strain metabolite goes bad, and produces other things
Matter.
（11）By step（10）Gained fermentation grain carries out distillation extraction ethanol and fragrance matter, the ethanol of obtained wine thereby to be distilled
Degree stops distillation at 60%, that is, obtain Radix Et Rhizoma Fagopyri Tatarici Spirit.
（12）Get the raw materials ready by the component of following mass parts：3 parts of bran of Radix Et Rhizoma Fagopyri Tatarici, 97 parts of Radix Et Rhizoma Fagopyri Tatarici Spirit；
（13）By step（11）The Radix Et Rhizoma Fagopyri Tatarici Spirit and step of gained（12）The standby bran of Radix Et Rhizoma Fagopyri Tatarici of institute is mixed, then is extracted with ultrasound wave
Take 1 hour, the Radix Et Rhizoma Fagopyri Tatarici flavone contained by bran of Radix Et Rhizoma Fagopyri Tatarici is fully separated out, then successively with the respectively filtration one of thick kieselguhr and thin kieselguhr
It is secondary, that is, obtain Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine.
Embodiment 3
（1）By Radix Et Rhizoma Fagopyri Tatarici dry in the sun to moisture content≤14%, then screened with roguing, go it is mould, remove silt, prevent miscellaneous taste from bringing into
Next procedure；
（2）By step（1）Gained Radix Et Rhizoma Fagopyri Tatarici is poured into and washed in grain pond, is stirred flushing 3 times with brewing water, and to remove, agriculture is residual and mud
It is husky；
（3）28 DEG C of water is added into step（2）Until water level did not had Radix Et Rhizoma Fagopyri Tatarici surface 25cm to carry out standing leaching in gained Radix Et Rhizoma Fagopyri Tatarici
Bubble 18h, makes Radix Et Rhizoma Fagopyri Tatarici fully absorb water, and drains soaking water after soaking, and obtains soaking grain；
（4）By step（3）Gained immersion grain water rinses limpid tasteless to the water for flowing out, then will soak on grain Jing after drainage
Side cocks to be carried out just steaming 25 minutes with steam, immersion grain is expanded suddenly, facilitates starch chain to open；
（5）Step（4）Just to steam and increase steam after terminating, while adding water more than temperature 70 C until water level did not had immersion
Grain surface 20cm carries out boiling grain, first turns over grain once, and after decocting in water boiling quantity of steam is reduced, and starts timing, is incubated 20 minutes, insulation
It is with water boiling but grain does not roll and is advisable, grain is turned over again once during insulation, obtain ripe grain, grain is soaked with gelatinizing, and chains starch
Structure launches；
（6）Step（5）Boil after grain terminates, steam off, closeing the lid carries out vexed water 30min, is reduced with static gelatinizing and is formed sediment
Powder is lost in, and the breach rate for making ripe grain reaches more than 95%, then drains and boil grain water；
（7）By step（6）Cocking above the ripe grain of gained carries out multiple steaming 30 minutes with steam, ripe grain is thoroughly pasted
Change, starch chain is thoroughly opened, discharge fragrance of putting out cereal；
（8）By step（7）The ripe grain of gained is tedded and blown on bamboo couch, to realize cooling degree, moisture removal, reaches micro- life
The optimum condition of thing inoculation is required；
（9）By Radix Et Rhizoma Fagopyri Tatarici raw materials quality 0.8% with bent amount, conventional distillers yeast is uniformly added in three times and is inoculated with, make Koji bacterium
Silk easily gos deep into the grain heart, then bacteria culture tank bottom and surrounding are carried out into place mat with the numb piece or bamboo mat sterilized, then by lower song
Ripe grain is placed in bacteria culture tank, and is added a cover numb piece and carried out cultivation 24～28 hours（Winter）, outlet temperature is controlled for 32～34 DEG C（Winter
My god）, obtain cultivation grain；
（10）By step（9）Gained cultivation grain to enter and carry out fermentation 30 days at 19 DEG C after altar, obtains the grain that ferments；The step energy
PH value and fermentation temperature are adjusted, starch concentration and sugar are reduced, safety island is set up for effective microbe, fermented wine precision is reduced,
It is smoothed out the sweat in saccharifying；Entering altar fermentation energy makes Starch Conversion into biochemical reaction after α glucoses into ethanol（Saccharifying
Fermentation）.It is although possess advantages below with bottom fermentation due to 18 DEG C that control carries out fermentation at 18～20 DEG C：During be harmful to into
Divide and be not likely to produce, such as macromolecular compound, the material being not easily decomposed including higher alcohols, senior lipid, senior acids, human body,
But also suffer from the drawback that：Fermentation period is long, takes a large amount of containers and workshop.And 20 DEG C following to exist during top fermentation
Shortcoming：1. microbe metabolite produces a large amount of bitterness values；2. macromolecular compound；3. polysaccharide is changed into into higher alcohol；4. shift to an earlier date
Strengthen mycete liquefaction（Yellow fluid is more, not refrigerant, hanging wire）；5. bitter taste increases；6. strain metabolite goes bad, and produces other things
Matter.
（11）By step（10）Gained fermentation grain carries out distillation extraction ethanol and fragrance matter, the ethanol of obtained wine thereby to be distilled
Degree stops distillation at 50%, that is, obtain Radix Et Rhizoma Fagopyri Tatarici Spirit.
（12）Get the raw materials ready by the component of following mass parts：8 parts of bran of Radix Et Rhizoma Fagopyri Tatarici, 92 parts of Radix Et Rhizoma Fagopyri Tatarici Spirit；
（13）By step（11）The Radix Et Rhizoma Fagopyri Tatarici Spirit and step of gained（12）The standby bran of Radix Et Rhizoma Fagopyri Tatarici of institute is mixed, then is extracted with ultrasound wave
Take 1 hour, the Radix Et Rhizoma Fagopyri Tatarici flavone contained by bran of Radix Et Rhizoma Fagopyri Tatarici is fully separated out, then successively with the respectively filtration one of thick kieselguhr and thin kieselguhr
It is secondary, that is, obtain Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine.
Above-described embodiment gained Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine is taken, for following observation：
First, the object of observation
Select immunocompromised person 30（Age：25～65 years old）, the three high patients 30（Age：35～65 years old）, coronary disease
Patient 30（Age：35～65 years old）.
Above-mentioned all kinds of cases are bisected into at random observation group and matched group is each 45.
2nd, usage
Embodiment gained Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine is taken by observation group, and daily 1～2 time, every time 5～15mL, serve on 1 month and enter
Row observation.
Matched group is not taken medicine, and is observed 1 month.
3rd, result
The Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine clinical observation result that the present invention is provided：To the effective percentage of immunocompromised person up to 96%；It is right
The effective percentage of the three high patients up to 95%, to the effective percentage of patients with coronary heart disease up to 92%.
And matched group is without improvement.
4th, conclusion
The Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine delicate fragrance that the present invention is provided is mellow, is adapted to long-term taking.And with the raising immunity of itself
Power, accelerate blood circulation, enhancing body function, strengthen body immunity, two-ways regulation the intestines and stomach, antioxidation, improve the health care of sleep, delay
The effects such as aging, memory reinforcing, there is therapeutical effect to patients such as three-hypers, coronary heart disease, the intestines and stomach weakness, apoplexy.Above-mentioned test
Show, observation group is better than matched group.The Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine application that the present invention is provided is safe and free of toxic and side effects, evident in efficacy,
No sequel.
Claims (7)
1. a kind of preparation method of Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine, it is characterised in that through following each step：
A, get the raw materials ready by the component of following mass parts：3～8 parts of bran of Radix Et Rhizoma Fagopyri Tatarici, 92～97 parts of Radix Et Rhizoma Fagopyri Tatarici Spirit；
Wherein Radix Et Rhizoma Fagopyri Tatarici Spirit is obtained through following each step：
（1）By Radix Et Rhizoma Fagopyri Tatarici dry in the sun to moisture content≤14%, then screened with roguing, go it is mould, remove silt；
（2）By step（1）Gained Radix Et Rhizoma Fagopyri Tatarici water is stirred flushing 1～3 time；
（3）28～35 DEG C of water is added into step（2）Do not had 20～25cm of Radix Et Rhizoma Fagopyri Tatarici surface to carry out up to water level in gained Radix Et Rhizoma Fagopyri Tatarici quiet
18～24h of immersion is put, drains soaking water after soaking, obtain soaking grain；
（4）By step（3）Gained immersion grain water rinses limpid tasteless to the water for flowing out, then just steaming is carried out with steam Jing after drainage
25～35 minutes；
（5）Step（4）Just to steam and increase steam after terminating, while adding water more than temperature 70 C until water level did not had immersion grain table
20～25cm of face carries out boiling grain, and after decocting in water boiling quantity of steam is reduced, and starts timing, and insulation obtains ripe grain in 20 minutes；
（6）Step（5）Boil after grain terminates, steam off, closeing the lid carries out vexed 10～30min of water, then drain and boil grain water；
（7）By step（6）The ripe grain steam of gained carries out multiple steaming 30 minutes；
（8）By step（7）The ripe grain of gained is tedded and blown on bamboo couch；
（9）By Radix Et Rhizoma Fagopyri Tatarici raw materials quality 0.3～0.8% with bent amount, conventional distillers yeast is uniformly added in three times and is inoculated with, then with
Bacteria culture tank bottom and surrounding are carried out place mat by the numb piece or bamboo mat of sterilization, and then lower bent ripe grain is placed in bacteria culture tank, and
Adding a cover numb piece or bamboo mat carries out cultivation 24～28 hours, controls outlet temperature for 32～34 DEG C, obtains cultivation grain；
（10）By step（9）Gained cultivation grain to enter and carry out fermentation 30 days at 18～20 DEG C after altar, obtains the grain that ferments；
（11）By step（10）Gained fermentation grain carries out distillation extraction ethanol and fragrance matter, and the alcoholic strength of obtained wine thereby to be distilled exists
Stop distillation when 50～60%, that is, obtain Radix Et Rhizoma Fagopyri Tatarici Spirit；
B, the Radix Et Rhizoma Fagopyri Tatarici Spirit of step A and bran of Radix Et Rhizoma Fagopyri Tatarici are mixed, then with ultrasonic extraction 1 hour, made contained by bran of Radix Et Rhizoma Fagopyri Tatarici
Radix Et Rhizoma Fagopyri Tatarici flavone is fully separated out, and then successively with thick kieselguhr and thin kieselguhr, respectively filtration once, that is, obtains Radix Et Rhizoma Fagopyri Tatarici flavone health promoting wine.
2. preparation method according to claim 1, it is characterised in that：The step（4）First steaming be will immersion grain top
Cock.
3. preparation method according to claim 1, it is characterised in that：The step（5）The grain that boils be first to turn over grain once, protect
Grain is turned over again once during temperature.
4. preparation method according to claim 1, it is characterised in that：The step（5）Insulation be with water boiling but grain not
Rolling is advisable.
5. preparation method according to claim 1, it is characterised in that：The step（7）Multiple steaming be by ripe grain top heap
It is tapered.
6. preparation method according to claim 1, it is characterised in that：The step（9）Cultivation be the summer within 24～28 hours
24～26 hours its cultivation time, 24～28 hours cultivation time in winter.
7. preparation method according to claim 1, it is characterised in that：The step（9）Outlet temperature be 32～34 DEG C
It is 32～33 DEG C of summer outlet temperature, 32～34 DEG C of winter outlet temperature.
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| CN105219590B (en) * | 2015-11-10 | 2018-03-02 | 宁蒗女儿珍生物工程有限公司 | A kind of bitter buckwheat wine and its preparation technology |
| CN105238659B (en) * | 2015-11-17 | 2017-11-17 | 庆阳敦博科技发展有限公司 | A kind of brewing method of bitter buckwheat flavone wine |
| CN106190738A (en) * | 2016-07-19 | 2016-12-07 | 西华大学 | A kind of preparation method of fruity Black Radix Et Rhizoma Fagopyri Tatarici wine |
| CN108102850A (en) * | 2018-02-07 | 2018-06-01 | 薛伟 | A kind of bitter buckwheat flavone health preserving wine and its production method |
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| KR100991740B1 (en) * | 2010-03-31 | 2010-11-05 | 대한민국 | Method of Making Buckwheat Wine |
| CN103194359A (en) * | 2013-04-11 | 2013-07-10 | 宁蒗女儿珍生物工程有限公司 | Tartary buckwheat health care wine rich in flavone |
| CN104357297B (en) * | 2014-12-02 | 2016-06-08 | 湖北工业大学 | A kind of Tartary buckwheat health-preserving Chinese liquor and brewing method thereof |
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| Title |
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| 苦荞麸皮黄酮抗氧化及抗肿瘤活性;李富华，等;《食品科学》;20141231;第35卷(第7期);第58-63页 * |
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