CN104987995A - Begonia root wine brewing method - Google Patents
Begonia root wine brewing method Download PDFInfo
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- CN104987995A CN104987995A CN201510488288.6A CN201510488288A CN104987995A CN 104987995 A CN104987995 A CN 104987995A CN 201510488288 A CN201510488288 A CN 201510488288A CN 104987995 A CN104987995 A CN 104987995A
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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 begonia root wine brewing method. The brewing method is characterized by comprising the steps of selection of dry begonia roots free of diseases, soaking, pulping, composite enzyme processing, blending, sterilizing, yeast fermentation, filtering, ageing, canned sterilization and the like. According to the begonia root wine brewing method, a composite enzyme enzymolysis technology is adopted, the pectin layers of begonia roots can be decomposed, more nutritional ingredients are fully dissolved out, and the utilization rate of raw materials is increased, so that the finished begonia root wine is heavy in flavor and strong in fragrance, tastes pure and mild, is stable in color and luster and rich in nutrition and has the health care effects of promoting blood circulation to remove blood stasis, stopping bleeding, clearing heat and the like.
Description
original bill application number:2013107558207.
the original bill applying date:on December 27th, 2013.
Technical field
The present invention relates to a kind of brewing method of wine, especially relate to a kind of brewing method of begonia root wine.
Background technology
Root of Evans Begonia is the root of spiderflower section Flower of Evans Begonia kind of plant Flower of Evans Begonia, and property is put down, sour-puckery flavor.It is a herb material." Shaanxi herbal medicine " is recorded: " promoting blood circulation to remove blood stasis, heat-clearing, hemostasis and pain-relieving.Control wound, spit blood, bleeding from five sense organs or subcutaneous tissue, stomach ulcer, dysentery, lung carbuncle, uterine bleeding, leukorrhea, menoxenia." Jiangxi " herbal medicine handbook " record: " antispastic, controls scrofula for promoting the circulation of qi promoting circulation of blood, swelling and pain relieving." existing Root of Evans Begonia only by as Chinese medicine processing and utilization, and is processed into medicinal liquor, there is not yet related products listing.
Summary of the invention
The present invention is directed to existing Malus spectabilis root and develop the low deficiency of level, a kind of natural sweet-smelling, nutrient health, mellow in taste are provided, there is the brewing method of the begonia root wine of health-care effect, improve utilization rate and the nutritive value thereof of Malus spectabilis root.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for begonia root wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select drying, disease-free Root of Evans Begonia is diced after cleaning, put into 2-4 water doubly and carry out immersion 5-7 hour;
B, making beating: the Malus spectabilis root of immersion is carried out defibrination process, with 100-120 object screen filtration, gained filter residue adds 1-2 times of water again and carries out secondary pulping, twice gained slurries mixes with the soak solution in steps A, obtained Malus spectabilis root slurries, twice gained slurries is mixed with soak solution, can better nutritive substance be retained, improve the utilization ratio of raw material;
C, prozyme process: in Root of Evans Begonia slurries, add the polygalacturonase of its weight 0.3-0.5%, the cellulase of 0.5-0.6%, control temperature is 45-55 DEG C, the time is 3-5 hour, prozyme process, can decompose more nutritive substance;
D, allotment: be 23-25% with white sugar to slurries pol in the slurries after enzymolysis, adding citric acid to plasm PH value is 4-4.2;
E, sterilizing: by the slurries sterilizing 16-20min at 80-90 DEG C after allotment, then cool 20-25 DEG C, obtained feed liquid;
F, fermentation: get yeast and add in feed liquid by weight the ratio of 1-2%, join in feed liquid after the warm water activation of 30-32 DEG C, leavening temperature is 20-24 DEG C, and the time is 6-8 days;
G, filtration: the bentonite adding its weight 0.1-0.5% in fermented liquid, carry out clarifying treatment after stirring, and leaves standstill 10-12 days, carry out separation and obtain pure mellow wine and wine mud;
H, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 600-800MHz, deepfreeze time 8-10 days, temperature 4-6 DEG C, by deepfreeze, shorten the time of ageing, improve the mouthfeel of finished product begonia root wine;
I, canned sterilization: carry out pasteurize after tinning, temperature 80-90 DEG C, time 25-35min, obtained begonia root wine.
Beneficial effect: the present invention adopts complex enzyme zymohydrolysis technology, the pectin layer of Malus spectabilis root can be decomposed, the more nutritive ingredient of abundant precipitation, improve the utilization ratio of raw material, make the strong strong fragrance of finished product begonia root wine, mouthfeel alcohol and, color stability, nutritious, and there is the health-care effecies such as promoting blood circulation and removing blood stasis, hemostasis heat-clearing.
Embodiment
Embodiment 1:
A brewing method for begonia root wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select drying, disease-free Root of Evans Begonia is diced after cleaning, the water that the Root of Evans Begonia fourth of getting 10kg puts into 20kg carries out immersion 5 hours;
B, making beating: the Root of Evans Begonia of immersion is carried out defibrination process, with 100 object screen filtrations, gained filter residue adds 1 times of water again and carries out secondary pulping, twice gained slurries mixes with the soak solution in steps A, obtained Malus spectabilis root slurries, twice gained slurries is mixed with soak solution, can better nutritive substance be retained, improve the utilization ratio of raw material;
C, prozyme process: in the Root of Evans Begonia slurries of 10kg, add the polygalacturonase of 0.03kg, the cellulase of 0.05kg, control temperature is 45 DEG C, the time is 5 hours, prozyme process, can decompose more nutritive substance;
D, allotment: be 23% with white sugar to slurries pol in the slurries after 10kg enzymolysis, adding citric acid to plasm PH value is 4;
E, sterilizing: by the slurries sterilizing 20min at 80 DEG C after allotment, then cool 20 DEG C, obtained feed liquid;
F, fermentation: the feed liquid of getting 10kg, get the yeast of 0.1kg, and join in feed liquid after the warm water activation of 30 DEG C, leavening temperature is 20 DEG C, and the time is 8 days;
G, filtration: the bentonite adding 0.01kg in 10kg fermented liquid, carry out clarifying treatment after stirring, and leaves standstill 10 days, carry out separation and obtain pure mellow wine and wine mud;
H, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 600MHz, 12 days deepfreeze time, temperature 4 DEG C, by deepfreeze, shortens the time of ageing, improve the mouthfeel of finished product begonia root wine;
I, canned sterilization: after tinning, carry out pasteurize, temperature 80 DEG C, time 35min, obtained begonia root wine.
Embodiment 2:
A brewing method for begonia root wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select drying, disease-free Root of Evans Begonia, reed rhizome are diced after cleaning, get the Flower of Evans Begonia heel piece of 8kg, water that 30kg is put in the slice of reed root mixing of 2kg carries out immersion 6 hours;
B, making beating: the Malus spectabilis heel piece of immersion, slice of reed root are carried out defibrination process, with 110 object screen filtrations, gained filter residue adds 1.5 times of water again and carries out secondary pulping, twice gained slurries mixes with the soak solution in steps A, obtained Root of Evans Begonia slurries, twice gained slurries is mixed with soak solution, can better nutritive substance be retained, improve the utilization ratio of raw material;
C, prozyme process: in the Root of Evans Begonia slurries of 10kg, add the polygalacturonase of 0.04kg, the cellulase of 0.055kg, control temperature is 50 DEG C, the time is 4 hours, prozyme process, can decompose more nutritive substance;
D, allotment: be 24% with rock sugar to slurries pol in the slurries after 10kg enzymolysis, adding citric acid to plasm PH value is 4.1;
E, sterilizing: by the slurries sterilizing 18min at 85 DEG C after allotment, then cool 22 DEG C, obtained feed liquid;
F, fermentation: the feed liquid of getting 10kg, get the yeast of 0.15kg, and join in feed liquid after the warm water activation of 31 DEG C, leavening temperature is 22 DEG C, and the time is 7 days;
G, filtration: the bentonite adding 0.03kg in 10kg fermented liquid, carry out clarifying treatment after stirring, and leaves standstill 11 days, carry out separation and obtain pure mellow wine and wine mud;
H, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 700MHz, 9 days deepfreeze time, temperature 5 DEG C, by deepfreeze, shortens the time of ageing, improve the mouthfeel of finished product begonia root wine;
I, canned sterilization: after tinning, carry out pasteurize, temperature 85 DEG C, time 30min, obtained begonia root wine.
Embodiment 3:
A brewing method for begonia root wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select drying, disease-free Root of Evans Begonia, Radix Smilacis Chinae are diced after cleaning, get the Root of Evans Begonia bar of 7kg, water that 40kg is put in the Radix Smilacis Chinae bar mixing of 3kg carries out immersion 7 hours;
B, making beating: the Root of Evans Begonia of immersion is carried out defibrination process, with 120 object screen filtrations, gained filter residue adds 2 times of water again and carries out secondary pulping, twice gained slurries mixes with the soak solution in steps A, obtained Root of Evans Begonia slurries, twice gained slurries is mixed with soak solution, can better nutritive substance be retained, improve the utilization ratio of raw material;
C, prozyme process: in the Root of Evans Begonia slurries of 10kg, add the polygalacturonase of 0.05kg, the cellulase of 0.06kg, control temperature is 55 DEG C, the time is 3 hours, prozyme process, can decompose more nutritive substance;
D, allotment: in the slurries after 10kg enzymolysis, add honey to slurries pol is 25%, adding citric acid to plasm PH value is 4.2;
E, sterilizing: by the slurries sterilizing 16min at 90 DEG C after allotment, then cool 25 DEG C, obtained feed liquid;
F, fermentation: the feed liquid of getting 10kg, get the yeast of 0.2kg, and join in feed liquid after the warm water activation of 32 DEG C, leavening temperature is 24 DEG C, and the time is 6 days;
G, filtration: fermentation liquor is crossed activated carbon filtration and carry out separation and obtain pure mellow wine and wine mud;
H, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 800MHz, 8 days deepfreeze time, temperature 6 DEG C, by deepfreeze, shortens the time of ageing, improve the mouthfeel of finished product begonia root wine;
I, canned sterilization: after tinning, carry out pasteurize, temperature 90 DEG C, time 25min, obtained begonia root 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 brewing method for begonia root wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select drying, disease-free Root of Evans Begonia, Radix Smilacis Chinae are diced after cleaning, get the Root of Evans Begonia bar of 7kg, water that 40kg is put in the Radix Smilacis Chinae bar mixing of 3kg carries out immersion 7 hours;
B, making beating: the Root of Evans Begonia of immersion is carried out defibrination process, with 120 object screen filtrations, gained filter residue adds 2 times of water again and carries out secondary pulping, and twice gained slurries mixes with the soak solution in steps A, and obtained Root of Evans Begonia slurries, improve the utilization ratio of raw material;
C, prozyme process: in the Root of Evans Begonia slurries of 10kg, add the polygalacturonase of 0.05kg, the cellulase of 0.06kg, control temperature is 55 DEG C, the time is 3 hours, prozyme process, can decompose more nutritive substance;
D, allotment: in the slurries after 10kg enzymolysis, add honey to slurries pol is 25%, adding citric acid to plasm PH value is 4.2;
E, sterilizing: by the slurries sterilizing 16min at 90 DEG C after allotment, then cool 25 DEG C, obtained feed liquid;
F, fermentation: the feed liquid of getting 10kg, get the yeast of 0.2kg, and join in feed liquid after the warm water activation of 32 DEG C, leavening temperature is 24 DEG C, and the time is 6 days;
G, filtration: fermentation liquor is crossed activated carbon filtration and carry out separation and obtain pure mellow wine and wine mud;
H, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 800MHz, 8 days deepfreeze time, temperature 6 DEG C;
I, canned sterilization: after tinning, carry out pasteurize, temperature 90 DEG C, time 25min, obtained begonia root wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310755820.7A CN103740528B (en) | 2013-12-27 | 2013-12-27 | A kind of brewing method of begonia root wine |
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| CN201310755820.7A Division CN103740528B (en) | 2013-12-27 | 2013-12-27 | A kind of brewing method of begonia root wine |
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| CN201310755820.7A Active CN103740528B (en) | 2013-12-27 | 2013-12-27 | A kind of brewing method of begonia root wine |
| CN201510488248.1A Pending CN104987994A (en) | 2013-12-27 | 2013-12-27 | Begonia root wine brewing method |
| CN201510488288.6A Pending CN104987995A (en) | 2013-12-27 | 2013-12-27 | Begonia root wine brewing method |
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| CN201510488248.1A Pending CN104987994A (en) | 2013-12-27 | 2013-12-27 | Begonia root wine brewing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105349305A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Method for brewing compound health care wine containing potentilla anserina root |
| CN105969575A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of health-care boxleaf syzygium root wine |
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| CN103981055A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Method for brewing changium smyrnioide wine |
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| CN1083378A (en) * | 1993-07-13 | 1994-03-09 | 周勇 | The manufacture method of health-care tonic wine |
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- 2013-12-27 CN CN201310755820.7A patent/CN103740528B/en active Active
- 2013-12-27 CN CN201510488248.1A patent/CN104987994A/en active Pending
- 2013-12-27 CN CN201510488288.6A patent/CN104987995A/en active Pending
Patent Citations (4)
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| CN101255391A (en) * | 2007-03-02 | 2008-09-03 | 王怀能 | Method for making fresh gastrodia elata fermentation wine |
| CN103013763A (en) * | 2012-12-14 | 2013-04-03 | 余芳 | Method for processing blueberry wine |
| CN102965241A (en) * | 2012-12-19 | 2013-03-13 | 彭常安 | Processing method of blueberry and honeysuckle fruit wine |
| CN103275846A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Prepraring method of mulberry and honeysuckle fruit wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105349305A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Method for brewing compound health care wine containing potentilla anserina root |
| CN105969575A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of health-care boxleaf syzygium root wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103740528A (en) | 2014-04-23 |
| CN103740528B (en) | 2015-12-30 |
| CN104987994A (en) | 2015-10-21 |
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Application publication date: 20151021 |