CN104789419A - Maca wine and production method thereof - Google Patents
Maca wine and production method thereof Download PDFInfo
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- CN104789419A CN104789419A CN201510192074.4A CN201510192074A CN104789419A CN 104789419 A CN104789419 A CN 104789419A CN 201510192074 A CN201510192074 A CN 201510192074A CN 104789419 A CN104789419 A CN 104789419A
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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
- C12G1/00—Preparation of wine or sparkling wine
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Abstract
The invention discloses Maca wine and a production method thereof. The Maca wine comprises the following raw materials: 480 to 520 parts of original pulp wine, and 50 to 60 parts of Maca, wherein optimally the alcohol content of the original pulp wine is 8 to 15; the Maca is steamed through flow fire or fired, so that raw flavor is removed; an ultrasonic treatment technology is adopted to ensure that nutritional components of the Maca can be more properly and rapidly dissolved in the original pulp wine during digestion, so that the content of the nutritional components of the Maca wine is greatly increased; in addition, as the original pulp wine contains nutrient substance, such as various amino acid, mineral substance, vitamin and the like, the Maca wine is more plentiful in nutrition, can have good effect on maintaining and adjusting the physiological functions of human body, and has good health care effect. The Maca wine is reasonable in formula, and has high nutritive value, good health care effect and good taste; the production method is easy in technology, easy to realize and beneficial to wide promotion and application.
Description
Technical field
The invention belongs to health wine technical field, be specifically related to a kind of vinous liquor and preparation method thereof.
Background technology
Agate coffee (formal name used at school: Lepidium meyenii Walp) has another name called Peruvian ginseng, mack, maca-maca, maino, ayak chichira, ayak willku etc., originate in the mountain area, Andean, South America of height above sea level 3500 ~ 4500 meters, mainly being distributed in now the Puno ecotope in the middle part of Peru and Peru the southeastern city of Puno, is Cruciferae (Cruciferae) Lepidium (Lepidium) plant.Leaf is oval, and rhizome likeness in form turnip radish, edible is a kind of pure natural food, and nutrition is enriched, and has the reputation of " South America ginseng ".The hypocotyl of agate card may be golden or faint yellow, red, purple, blueness, black or green.Flaxen the most common, and shape, taste are also best.Agate coffee rich in proteins, amino acid, unsaturated fatty acids, VITAMIN and several mineral materials, also containing alkaloid, glucosinolate, sterol and some other secondary metabolites isoreactivity composition.
Therefore agate coffee have been got well good regulating effect to sub-health state crowd, can regain one's strength of body rapidly Ginseng Extract; Can menopausal symptoms be improved, the clear brains of energy, Improving memory power, and to heart without any detrimentally affect; The nutrition of agate coffee and the biological effect of exclusive biologically active substance agate coffee alkene, macamide etc., can regulate renal function, and the hormone level in balanced body, reparation physiological function, have remarkable effect and security to raising sexual function and fertility.
But also few to the absorption of the nutritive ingredient of agate coffee in prior art, directly take and can not absorb its effective constituent.In tradition, the brewed Maca wine time is longer, and not easily grasps, if brew time is short, can not fully extract its nutritive ingredient, if brew time is long destroy again its nutrition, and vinosity mouthfeel is not good enough.
Summary of the invention
For above-mentioned deficiency, the object of the invention is, provides a kind of preparation technology simple and easy, be easy to realize, the nutritive ingredient of agate coffee can be made to be dissolved in better more rapidly in magma grape wine in leaching process, effectively to promote health-care effect, and the vinous liquor that mouthfeel is good.
The object of the invention is also, a kind of making method making above-mentioned vinous liquor is provided, preparation technology is simple and easy, effectively can promote extracting efficiency, the nutritive ingredient of agate coffee can be dissolved in better more rapidly in magma grape wine in leaching process, not only be of high nutritive value, good health care effect, and also promote mouthfeel.
For achieving the above object, technical scheme provided by the present invention is:
A kind of vinous liquor, it is made up of the raw material of following weight part: magma grape wine 480 ~ 520 parts, agate coffee 50 ~ 60 parts, the wherein said magma number of degrees vinous are 8 ~ 15 degree, described agate coffee adopts the raw taste of the steamed removing of slow fire or described agate coffee is dried grinds or stripping and slicing, then fries the raw taste of removing with slow fire.
A making method for above-mentioned vinous liquor, it comprises the following steps:
(1) raw taste is removed: with the raw taste of the steamed removing of slow fire after being cleaned by agate coffee;
(2) add: the agate coffee stripping and slicing after removing raw taste is added in magma grape wine, obtains mixing wine;
(3) supersound process: use ultrasonic cell disruptor to carry out supersound process to mixing wine;
(4) store: the mixing wine of supersound process is sealed, and is stored in shady and cool ventilation place;
(5) finished product: until storage after 5 ~ 10 days, obtained vinous liquor goods.
As a modification of the present invention, agate coffee described in described step (1) requires ripe and does not thoroughly also remove raw taste.
As a modification of the present invention, in described step (2), mixing wine is made up of the raw material of following weight part: magma grape wine 480 ~ 520 parts, agate coffee 50 ~ 60 parts, the wherein said magma number of degrees vinous are 8 ~ 15 degree.
As a modification of the present invention, described step (3) specifically comprises the following steps: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Each working hour of ultrasonic cell disruptor is 5 ~ 7 seconds, and 4 ~ 6 seconds interval times, each cycle work times is 50 ~ 60 times, amounts to 1 ~ 3 cycle of work.
A making method for above-mentioned vinous liquor, it comprises the following steps:
(1) raw taste is removed: cleaned by agate coffee and dry rear slow fire and fry the raw taste of removing;
(2) add: by going the agate coffee stripping and slicing after giving birth to taste or grinds to add in magma grape wine, obtain mixing wine;
(3) supersound process: use ultrasonic cell disruptor to carry out supersound process to mixing wine;
(4) store: the mixing wine of supersound process is sealed, and is stored in shady and cool ventilation place;
(5) finished product: until storage after 10 ~ 20 days, obtained vinous liquor goods.
As a modification of the present invention, agate coffee described in described step (1) requires ripe and does not thoroughly also remove raw taste.
As a modification of the present invention, in described step (2), mixing wine is made up of the raw material of following weight part: magma grape wine 480 ~ 520 parts, agate coffee 50 ~ 60 parts, the wherein said magma number of degrees vinous are 8 ~ 15 degree.
As a modification of the present invention, described step (3) specifically comprises the following steps: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Each working hour of ultrasonic cell disruptor is 5 ~ 7 seconds, and 4 ~ 6 seconds interval times, each cycle work times is 60 ~ 70 times, amounts to 1 ~ 3 cycle of work.
Beneficial effect of the present invention is: formula of the present invention is reasonable, is of high nutritive value, good health care effect, and mouthfeel is good, the technique of method provided by the invention is simple and easy, be easy to realize, ingenious at the raw taste of agate coffee removing, make vinosity become strong fragrant mellow and full, effectively promote mouthfeel, stripping and slicing or grinds are carried out to agate coffee simultaneously, and in conjunction with ultrasonic processing technique, the nutritive ingredient of agate coffee can be dissolved in better more rapidly in magma grape wine in leaching process, substantially increase the content of vinous liquor Middle nutrition composition, and combine the multiple amino acids inherently contained, the magma grape wine of the nutritive substances such as minerals and vitamins, nutrition is abundanter, to maintaining and regulating the physiological function of human body to play good effect, can have preferably health-care effect, as improved functions of intestines and stomach, antifatigue, release the pressure, improve sleep quality, encourage mental, memory, strengthen pulmonary function, strengthen beauty functions, nourishing YIN and invigorating YANG, regain one's vigor, improve impotence and premature ejaculation, improve the quality of living, enliven Fertility, dividing in adjustment hormone must, strengthening in human body point must metabolic normal operation, strengthen blood circulation dredging vascellum anti-ageing, improve body immunity etc. health-care effect.
Below in conjunction with embodiment, the invention will be further described.
Embodiment
Embodiment 1: present embodiments provide a kind of vinous liquor, it is made up of the raw material of following weight part: magma grape wine 480 parts, agate coffee 60 parts, the wherein said magma number of degrees vinous are 8 degree, described agate coffee adopts the raw taste of the steamed removing of slow fire or described agate coffee is dried grinds or stripping and slicing, then fries the raw taste of removing with slow fire.
A making method for above-mentioned vinous liquor, it comprises the following steps:
(1) raw taste is removed: with the raw taste of the steamed removing of slow fire after being cleaned by agate coffee; Preferably, agate coffee described in this step (1) requires ripe and does not thoroughly also remove raw taste; Mellow and full, the continuous soft alcohol of the strong fragrance that vinosity is become just.
(2) add: the agate coffee stripping and slicing after removing raw taste is added in magma grape wine, obtains mixing wine; Preferably, in this step (2), mixing wine is made up of the raw material of following weight part: magma grape wine 480 parts, agate coffee 60 parts, the wherein said magma number of degrees vinous are 8 degree.
(3) supersound process: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Preferably, this step (3) specifically comprises the following steps: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Ultrasonic cell disruptor can convert electric energy to acoustic energy, magma liquid medium vinous is made to form multiple heavy seed, and constantly burst rapidly the energy produced as bomblet, thus play the effect of the materials such as fracturing cell walls, the extracting efficiency of agate coffee in magma grape wine can be increased substantially.Each working hour of ultrasonic cell disruptor is 5 ~ 7 seconds, and 4 ~ 6 seconds interval times, each cycle work times is 50 ~ 60 times, amounts to 1 ~ 3 cycle of work.
(4) store: the mixing wine of supersound process is sealed, and is stored in shady and cool ventilation place;
(5) finished product: until storage after 5 ~ 10 days, obtained vinous liquor goods.
Embodiment 2: present embodiments provide a kind of vinous liquor, it is made up of the raw material of following weight part: magma grape wine 520 parts, agate coffee 50 parts, the wherein said magma number of degrees vinous are 15 degree, described agate coffee adopts the raw taste of the steamed removing of slow fire or described agate coffee is dried grinds or stripping and slicing, then fries the raw taste of removing with slow fire.
A making method for above-mentioned vinous liquor, it comprises the following steps:
(1) raw taste is removed: cleaned by agate coffee and dry rear slow fire and fry the raw taste of removing, can realize the object of removing life taste equally, to reach the object of lifting mouthfeel; Preferably, agate coffee described in this step (1) requires ripe and does not thoroughly also remove raw taste.
(2) add: by going the agate coffee stripping and slicing after giving birth to taste or grinds to add in magma grape wine, obtain mixing wine; In this step (2), mixing wine is made up of the raw material of following weight part: magma grape wine 520 parts, agate coffee 50 parts, the wherein said magma number of degrees vinous are 15 degree.，
(3) supersound process: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Preferably, this step (3) specifically comprises the following steps: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Each working hour of ultrasonic cell disruptor is 5 ~ 7 seconds, and 4 ~ 6 seconds interval times, each cycle work times is 60 ~ 70 times, amounts to 1 ~ 3 cycle of work.
(4) store: the mixing wine of supersound process is sealed, and is stored in shady and cool ventilation place;
(5) finished product: until storage after 10 ~ 20 days, obtained vinous liquor goods.
Embodiment 3: present embodiments provide a kind of vinous liquor, it is made up of the raw material of following weight part: magma grape wine 500 parts, agate coffee 55 parts, the wherein said magma number of degrees vinous are 12 degree, described agate coffee adopts the raw taste of the steamed removing of slow fire or described agate coffee is dried grinds or stripping and slicing, then fries the raw taste of removing with slow fire.
Vinous liquor in the present embodiment can adopt the making method provided in embodiment 1 or embodiment 2 to make.
Above-described embodiment is only the good embodiment of the present invention, and the present invention can not enumerate out whole embodiments, the technical scheme of one of all employing above-described embodiments, or according to the equivalent variations that above-described embodiment does, all in scope.
Formula of the present invention is reasonable, is of high nutritive value, good health care effect, and mouthfeel is good.
The technique of method provided by the invention is simple and easy, be easy to realize, ingenious at the raw taste of agate coffee removing, vinosity is made to become strong fragrant mellow and full, effective lifting mouthfeel, stripping and slicing or grinds are carried out to agate coffee simultaneously, and in conjunction with ultrasonic processing technique, the nutritive ingredient of agate coffee can be dissolved in better more rapidly in magma grape wine in leaching process, substantially increase the content of vinous liquor Middle nutrition composition, and combine the multiple amino acids inherently contained, the magma grape wine of the nutritive substances such as minerals and vitamins, nutrition is abundanter, can to maintaining and regulating the physiological function of human body to play good effect, there is preferably health-care effect.
Long-term drinking vinous liquor of the present invention, can be beneficial to improve functions of intestines and stomach, antifatigue, release the pressure, improve sleep quality, encourage mental, memory, enhancing pulmonary function, strengthen beauty functions, nourishing YIN and invigorating YANG, regain one's vigor, improve impotence and premature ejaculation, improve the quality of living, enliven Fertility, to regulate in hormone point must, to strengthen in human body point must metabolic normal operation, strengthen blood circulation dredging vascellum anti-ageing, improve body immunity etc. health-care effect.
The announcement of book and instruction according to the above description, those skilled in the art in the invention can also change above-mentioned embodiment and revise.Therefore, the present invention is not limited to above-mentioned embodiment, and any apparent improvement of every those skilled in the art done by basis of the present invention, replacement or modification all belong to protection scope of the present invention.In addition, although employ some specific terms in this specification sheets, these terms just for convenience of description, do not form any restriction to the present invention.As described in the above embodiment the present invention, wine same or analogous with it and making method is adopted, all in scope.
Claims (9)
1. a vinous liquor, it is characterized in that, it is made up of the raw material of following weight part: magma grape wine 480 ~ 520 parts, agate coffee 50 ~ 60 parts, the wherein said magma number of degrees vinous are 8 ~ 15 degree, described agate coffee adopts the raw taste of the steamed removing of slow fire or described agate coffee is dried grinds or stripping and slicing, then fries the raw taste of removing with slow fire.
2. a making method for vinous liquor according to claim 1, is characterized in that, it comprises the following steps:
(1) raw taste is removed: with the raw taste of the steamed removing of slow fire after being cleaned by agate coffee;
(2) add: the agate coffee stripping and slicing after removing raw taste is added in magma grape wine, obtains mixing wine;
(3) supersound process: use ultrasonic cell disruptor to carry out supersound process to mixing wine;
(4) store: the mixing wine of supersound process is sealed, and is stored in shady and cool ventilation place;
(5) finished product: until storage after 5 ~ 10 days, obtained vinous liquor goods.
3. vinous liquor making method according to claim 2, is characterized in that, agate coffee described in described step (1) requires ripe and thoroughly also do not remove raw taste.
4. vinous liquor making method according to claim 3, it is characterized in that, in described step (2), mixing wine is made up of the raw material of following weight part: magma grape wine 480 ~ 520 parts, agate coffee 50 ~ 60 parts, the wherein said magma number of degrees vinous are 8 ~ 15 degree.
5. vinous liquor making method according to claim 4, is characterized in that, described step (3) specifically comprises the following steps: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Each working hour of ultrasonic cell disruptor is 5 ~ 7 seconds, and 4 ~ 6 seconds interval times, each cycle work times is 50 ~ 60 times, amounts to 1 ~ 3 cycle of work.
6. a making method for vinous liquor according to claim 1, is characterized in that, it comprises the following steps:
(1) raw taste is removed: cleaned by agate coffee and dry rear slow fire and fry the raw taste of removing;
(2) add: by going the agate coffee stripping and slicing after giving birth to taste or grinds to add in magma grape wine, obtain mixing wine;
(3) supersound process: use ultrasonic cell disruptor to carry out supersound process to mixing wine;
(4) store: the mixing wine of supersound process is sealed, and is stored in shady and cool ventilation place;
(5) finished product: until storage after 10 ~ 20 days, obtained vinous liquor goods.
7. vinous liquor making method according to claim 6, is characterized in that, agate coffee described in described step (1) requires ripe and thoroughly also do not remove raw taste.
8. vinous liquor making method according to claim 7, it is characterized in that, in described step (2), mixing wine is made up of the raw material of following weight part: magma grape wine 480 ~ 520 parts, agate coffee 50 ~ 60 parts, the wherein said magma number of degrees vinous are 8 ~ 15 degree.
9. vinous liquor making method according to claim 8, is characterized in that, described step (3) specifically comprises the following steps: use ultrasonic cell disruptor to carry out supersound process to mixing wine; Each working hour of ultrasonic cell disruptor is 5 ~ 7 seconds, and 4 ~ 6 seconds interval times, each cycle work times is 60 ~ 70 times, amounts to 1 ~ 3 cycle of work.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510192074.4A CN104789419A (en) | 2015-04-22 | 2015-04-22 | Maca wine and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510192074.4A CN104789419A (en) | 2015-04-22 | 2015-04-22 | Maca wine and production method thereof |
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| CN104789419A true CN104789419A (en) | 2015-07-22 |
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| CN201510192074.4A Pending CN104789419A (en) | 2015-04-22 | 2015-04-22 | Maca wine and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420053A (en) * | 2015-12-30 | 2016-03-23 | 高州市和友酒业有限公司 | Preparation method for olive wine |
| CN107619735A (en) * | 2016-07-14 | 2018-01-23 | 唐山玛多咖生物技术有限公司 | A kind of foreign Qi Shen grape wine and preparation method thereof |
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| CN101508944A (en) * | 2009-02-19 | 2009-08-19 | 杨勇武 | Vinous liquor and preparation method thereof |
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
| CN102754682A (en) * | 2011-09-23 | 2012-10-31 | 中国林业科学研究院资源昆虫研究所 | Method for deactivating Maca myrosinase |
| CN102952741A (en) * | 2012-11-01 | 2013-03-06 | 上海中海龙高新技术研究院 | Maca health wine and preparation method thereof |
| CN103468512A (en) * | 2013-09-18 | 2013-12-25 | 无锡爱迪信光电科技有限公司 | Preparation method for maca liquor |
| CN103484281A (en) * | 2013-09-18 | 2014-01-01 | 无锡爱迪信光电科技有限公司 | Method of manufacturing maca wine |
| CN103756853A (en) * | 2014-01-10 | 2014-04-30 | 永胜雷特生物工程有限责任公司 | Maca wine processing method |
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2015
- 2015-04-22 CN CN201510192074.4A patent/CN104789419A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101508944A (en) * | 2009-02-19 | 2009-08-19 | 杨勇武 | Vinous liquor and preparation method thereof |
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
| CN101654640A (en) * | 2009-02-19 | 2010-02-24 | 杨勇武 | Maca wine and preparation method thereof |
| CN102754682A (en) * | 2011-09-23 | 2012-10-31 | 中国林业科学研究院资源昆虫研究所 | Method for deactivating Maca myrosinase |
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| CN103468512A (en) * | 2013-09-18 | 2013-12-25 | 无锡爱迪信光电科技有限公司 | Preparation method for maca liquor |
| CN103484281A (en) * | 2013-09-18 | 2014-01-01 | 无锡爱迪信光电科技有限公司 | Method of manufacturing maca wine |
| CN103756853A (en) * | 2014-01-10 | 2014-04-30 | 永胜雷特生物工程有限责任公司 | Maca wine processing method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105420053A (en) * | 2015-12-30 | 2016-03-23 | 高州市和友酒业有限公司 | Preparation method for olive wine |
| CN107619735A (en) * | 2016-07-14 | 2018-01-23 | 唐山玛多咖生物技术有限公司 | A kind of foreign Qi Shen grape wine and preparation method thereof |
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Application publication date: 20150722 |