CN104928131A - Litchi chinensis liquor capable of warming kidney, spleen and stomach and preparation method of litchi chinensis liquor - Google Patents
Litchi chinensis liquor capable of warming kidney, spleen and stomach and preparation method of litchi chinensis liquor Download PDFInfo
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- CN104928131A CN104928131A CN201510300103.4A CN201510300103A CN104928131A CN 104928131 A CN104928131 A CN 104928131A CN 201510300103 A CN201510300103 A CN 201510300103A CN 104928131 A CN104928131 A CN 104928131A
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- litchi
- litchi chinensis
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/062—Ascomycota
- A61K36/064—Saccharomycetales, e.g. baker's yeast
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/62—Nymphaeaceae (Water-lily family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- 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
Abstract
The invention discloses litchi chinensis liquor capable of warming the kidney, spleen and stomach and a preparation method of the litchi chinensis liquor. The litchi chinensis liquor is prepared from the following raw materials in parts by weight: 150-160 parts of litchi chinensis, 6-7 parts of auricularia auricula, 2-3 parts of lotus leaves, 5-6 parts of pistachio kernels, 8-10 parts of kiwi-fruit juice, 1-2 parts of lalang grass rhizome, 1-2 parts of cinnamomum cassia and proper amounts of table salt, sucrose, tartaric acid, pectinase, DV10 yeast, macroporous resin, glutamic acid, chitosan and water. According to the litchi chinensis liquor, the pistachio kernels and the lotus leaves are fried in a mixing manner, the flavor of the lotus leaves is blended in the pistachio kernels, the pure flavor is realized, and then the flavor is blended with the flavors of the auricularia auricular and the kiwi fruit, so that the litchi chinensis liquor is harmonious and mellow in taste and has the efficacies of warming the kidney and spleen, tonifying deficiency, regulating the center and guiding qi downward; nitrogen is introduced during adsorption after fermentation, so that dissolved oxygen in the litchi chinensis liquor is reduced, and browning is delayed to a certain extent; since glutamic acid is added into fermentation liquor before fermentation, the flavor of the litchi chinensis liquor is improved and fragrance is increased; the added traditional Chinese medicines have the efficacies of cooling blood and hemostasis, reducing heat and inducing diuresis, warming the spleen and stomach and tonifying middle-Jiao and Qi.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of temperature kidney warming the spleen and stomach litchi spirit and preparation method thereof.
Background technology
Lichee (
litchi chinensisliquor) be the peculiar fruit of Subtropic of China, be of high nutritive value, unique flavor, have the laudatory title of " king in fruit ".Containing moisture 84g, carbohydrate containing 14g (heat 64 kilocalories), VC 36mg, protein 0.7g, fatty 0.6g, P 32 mg, calcium 6mg, iron 0.5mg, VitB1 0.02mg, riboflavin 0.04mg and nicotinic acid 0.4mg in every 100g litchi pulp.Due to lichee adopt after very easily brown stain rot, so the deep processing of lichee is extremely urgent.The deep processed product of current lichee mainly contains dried Fructus Litchi, canned litchi, lichee jelly, lichee inspissated juice and litchi spirit.Wherein, wine brewing improves the commodity value of lichee,
Important meaning is had to the sustainable development of lichee industry.Wine brewing is an outlet of digestion lichee, and lichee saccharic acid is suitable for simultaneously, and the smell of fruits is very sweet, and amino acid classes is complete, and in total amino acid, indispensable amino acid reaches 44 %, is well suited for wine brewing.Niu Lei etc. have carried out making wine experiment to different Litchi Varieties, think that " celestial mother-in-law really " is the best kind of brewing litchi wine, the improved seeds that " glutinous rice wrapped in lotus leaves ", " Huaihe River branch " and " cv. Feizixiao " are brewing litchi wine.But still use on producing at present inexpensive, measure large black leaf variety production normal juice of Litchi and litchi spirit, herein with black leaf normal juice of Litchi for raw material carries out.
Each enterprise released 100% Lychee juice fermented wine one after another in recent years, and its mouthfeel and technique have larger breakthrough, but due to tachnical storage perfect not, experience accumulation is not mature enough, spawns the cocktail party come and there is brown stain and the dense not problem of fragrance.Brown stain is the outstanding problems of fruits and vegetables between storage, processing period, causes greater loss to production.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of temperature kidney warming the spleen and stomach litchi spirit and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of warm kidney warming the spleen and stomach litchi spirit, be made up of the raw material of following weight part:
Lichee 150-160, black fungus 6-7, lotus leaf 2-3, happy kernel 5-6, Fructus actinidiae chinensis juice 8-10, Rhizome of Lalang Grass 1-2, Chinese cassia tree 1-2, salt, sucrose, tartrate, polygalacturonase, DV10 yeast, macroporous resin, L-glutamic acid, chitosan, water are appropriate.
A preparation method for temperature kidney warming the spleen and stomach litchi spirit, comprises the following steps:
(1) lichee is carried out peeling off stoning, Litchi exocarp and Semen Litchi are kept stand-by, and litchi pulp squeeze and filter is obtained fruit juice;
(2) salt is put into 4-5 water doubly and melt to obtain salt solution, the Litchi exocarp in (1) of 1/10th and Semen Litchi mixed with Rhizome of Lalang Grass, Chinese cassia tree and dry grinds, slow fire stir-fry 2-3 minute, then spray salt solution, fried dry cools;
(3) pot is put in lotus leaf mixing in Pistacia vera Renhe and fry 8-10 minute, lotus leaf is removed, then by happy kernel grinds, black fungus is placed in Fructus actinidiae chinensis juice after soaking 30-40 minute and pulls out, again black fungus is placed on dry in pot stir-fry to fried dry, then grinds, and mix with happy kernel powder;
(4) DV10 yeast made fermented liquid and in fermented liquid, add appropriate L-glutamic acid, macroporous resin is carried out pre-treatment and dress post, fruit juice in (1) is adsorbed under 20 DEG C of-30 DEG C of environment by the macroporous resin after process, in fruit juice, the sucrose of 6% is added again after absorption terminates, add appropriate tartrate after mixing well and regulate total acid to 6 g/L, add appropriate polygalacturonase again, add above-mentioned fermented liquid again, at 20 DEG C of temperature lower seal fermentation 30-35 days, fermentation ends, obtain fermented wine, fermented wine is carried out second adsorption by the macroporous resin after process under 20 DEG C of-30 DEG C of environment, after continuing to pass into nitrogen 10-15 minute again in the fermented wine after absorption, stop passing into nitrogen,
(5) fermented wine in (4) is mixed standing 1-2 days with gains in (2) (3), add the chitosan clarification of 50 m g/L, refilter to obtain litchi spirit.
Advantage of the present invention is: lotus leaf mixing in Pistacia vera Renhe is fried by the present invention, the fragrance of lotus leaf is fused in happy kernel, fragrance is pure, merge with the taste of black fungus and Kiwifruit again, taste is coordinated soft and graceful, there is warm kidney and warm up spleen, help is deficient, effect pleasant in tune, Litchi exocarp and Semen Litchi and other Chinese medicine grinds are sprayed salt solution fried dry, Litchi exocarp and Semen Litchi utilization of waste material, cut the waste, spray salt solution fried dry, priming is descending, heighten the effect of a treatment, all macroporous resin adsorption is adopted before fermentation and after fermentation, can effectively delay litchi spirit brown stain, and do not affect organoleptic quality, be filled with nitrogen, reduce the dissolved oxygen in litchi spirit, also brown stain has been delayed to a certain extent, go in fermented liquid in fermentation and add L-glutamic acid, improve the local flavor of litchi spirit, add fragrance, litchi spirit is given off a strong fragrance, the Chinese medicine added has cooling blood for hemostasis, clearing away heat and promoting diuresis, warming the spleen and stomach, effect of invigorating the spleen and replenishing QI.
Embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of warm kidney warming the spleen and stomach litchi spirit, be made up of the raw material of following weight part:
Lichee 160, black fungus 7, lotus leaf 3, happy kernel 6, Fructus actinidiae chinensis juice 10, Rhizome of Lalang Grass 2, Chinese cassia tree 2, salt, sucrose, tartrate, polygalacturonase, DV10 yeast, macroporous resin, L-glutamic acid, chitosan, water are appropriate.
A preparation method for temperature kidney warming the spleen and stomach litchi spirit, comprises the following steps:
(1) lichee is carried out peeling off stoning, Litchi exocarp and Semen Litchi are kept stand-by, and litchi pulp squeeze and filter is obtained fruit juice;
(2) water salt being put into 5 times melts to obtain salt solution, and the Litchi exocarp in (1) of 1/10th and Semen Litchi mixed with Rhizome of Lalang Grass, Chinese cassia tree and dry grinds, slow fire fries 3 minutes, then sprays salt solution, and fried dry cools;
(3) pot is put in lotus leaf mixing in Pistacia vera Renhe to fry 10 minutes, lotus leaf is removed, then by happy kernel grinds, black fungus is placed in Fructus actinidiae chinensis juice to soak after 40 minutes and pulls out, again black fungus is placed on dry in pot stir-fry to fried dry, then grinds, and mix with happy kernel powder;
(4) DV10 yeast made fermented liquid and in fermented liquid, add appropriate L-glutamic acid, macroporous resin is carried out pre-treatment and dress post, fruit juice in (1) is adsorbed under 30 DEG C of environment by the macroporous resin after process, in fruit juice, the sucrose of 6% is added again after absorption terminates, add appropriate tartrate after mixing well and regulate total acid to 6 g/L, add appropriate polygalacturonase again, add above-mentioned fermented liquid again, ferment 30 days at 20 DEG C of temperature lower seals, fermentation ends, obtain fermented wine, fermented wine is carried out second adsorption by the macroporous resin after process under 30 DEG C of environment, continue to pass into nitrogen after 15 minutes again in the fermented wine after absorption, stop passing into nitrogen,
(5) fermented wine in (4) is mixed standing 2 days with gains in (2) (3), add the chitosan clarification of 50 m g/L, refilter to obtain litchi spirit.
Claims (2)
1. a warm kidney warming the spleen and stomach litchi spirit, is characterized in that being made up of the raw material of following weight part:
Lichee 150-160, black fungus 6-7, lotus leaf 2-3, happy kernel 5-6, Fructus actinidiae chinensis juice 8-10, Rhizome of Lalang Grass 1-2, Chinese cassia tree 1-2, salt, sucrose, tartrate, polygalacturonase, DV10 yeast, macroporous resin, L-glutamic acid, chitosan, water are appropriate.
2. the preparation method of a kind of temperature kidney warming the spleen and stomach litchi spirit according to claim 1, is characterized in that comprising the following steps:
(1) lichee is carried out peeling off stoning, Litchi exocarp and Semen Litchi are kept stand-by, and litchi pulp squeeze and filter is obtained fruit juice;
(2) salt is put into 4-5 water doubly and melt to obtain salt solution, the Litchi exocarp in (1) of 1/10th and Semen Litchi mixed with Rhizome of Lalang Grass, Chinese cassia tree and dry grinds, slow fire stir-fry 2-3 minute, then spray salt solution, fried dry cools;
(3) pot is put in lotus leaf mixing in Pistacia vera Renhe and fry 8-10 minute, lotus leaf is removed, then by happy kernel grinds, black fungus is placed in Fructus actinidiae chinensis juice after soaking 30-40 minute and pulls out, again black fungus is placed on dry in pot stir-fry to fried dry, then grinds, and mix with happy kernel powder;
(4) DV10 yeast made fermented liquid and in fermented liquid, add appropriate L-glutamic acid, macroporous resin is carried out pre-treatment and dress post, fruit juice in (1) is adsorbed under 20 DEG C of-30 DEG C of environment by the macroporous resin after process, in fruit juice, the sucrose of 6% is added again after absorption terminates, add appropriate tartrate after mixing well and regulate total acid to 6 g/L, add appropriate polygalacturonase again, add above-mentioned fermented liquid again, at 20 DEG C of temperature lower seal fermentation 30-35 days, fermentation ends, obtain fermented wine, fermented wine is carried out second adsorption by the macroporous resin after process under 20 DEG C of-30 DEG C of environment, after continuing to pass into nitrogen 10-15 minute again in the fermented wine after absorption, stop passing into nitrogen,
(5) fermented wine in (4) is mixed standing 1-2 days with gains in (2) (3), add the chitosan clarification of 50 m g/L, refilter to obtain litchi spirit.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300103.4A CN104928131A (en) | 2015-06-05 | 2015-06-05 | Litchi chinensis liquor capable of warming kidney, spleen and stomach and preparation method of litchi chinensis liquor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300103.4A CN104928131A (en) | 2015-06-05 | 2015-06-05 | Litchi chinensis liquor capable of warming kidney, spleen and stomach and preparation method of litchi chinensis liquor |
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| CN104928131A true CN104928131A (en) | 2015-09-23 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101648980A (en) * | 2009-08-28 | 2010-02-17 | 广东轻工职业技术学院 | Method for combined preparation of pineapple polyphenol and juice by taking pineapple peel as main material and application thereof |
| CN103992916A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Coix seed and blueberry-containing health black tea wine and processing method thereof |
| CN104073406A (en) * | 2014-06-19 | 2014-10-01 | 苗袁硕 | Lychee wine for promoting sleep |
| CN104073407A (en) * | 2014-06-19 | 2014-10-01 | 苗袁硕 | lychee wine for supplementing brain and soothing nerves |
| CN104293562A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Black sesame-sweetsop health-preserving wine and preparation method thereof |
-
2015
- 2015-06-05 CN CN201510300103.4A patent/CN104928131A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101648980A (en) * | 2009-08-28 | 2010-02-17 | 广东轻工职业技术学院 | Method for combined preparation of pineapple polyphenol and juice by taking pineapple peel as main material and application thereof |
| CN103992916A (en) * | 2014-04-24 | 2014-08-20 | 安徽金鹰农业科技有限公司 | Coix seed and blueberry-containing health black tea wine and processing method thereof |
| CN104073406A (en) * | 2014-06-19 | 2014-10-01 | 苗袁硕 | Lychee wine for promoting sleep |
| CN104073407A (en) * | 2014-06-19 | 2014-10-01 | 苗袁硕 | lychee wine for supplementing brain and soothing nerves |
| CN104293562A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Black sesame-sweetsop health-preserving wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨艳等: "我国天然果酒的研究与开发", 《酿酒科技》 * |
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Application publication date: 20150923 |