CN105031470B - A kind of preparation method and applications of galangal wine - Google Patents
A kind of preparation method and applications of galangal wine Download PDFInfo
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Abstract
A kind of preparation method of galangal wine of the present invention, by being pre-processed before feeding intake to galangal, first galangal is decocted, extract the effective ingredient in galangal, then it is distilled together with the slag after fermentation again, so that the effective ingredient in the galangal liquid medicine of preparation significantly improves, it also avoids and is directly added into galangal rhizome extract in liquid medicine obtained and is blent, it ensure that the natural taste of galangal wine, it is not dry and astringent, the fragrant quiet and tastefully laid out pleasant and all fragrant coordination of medicine, first the effective ingredient in galangal is extracted simultaneously and directly carries out distilation steps with slag, avoid antipathogenic composition too high levels present in galangal influences the fermentation of galangal in fermentation step, it solves galangal liquid medicine in the prior art to be difficult to guarantee distillation yield and effective component simultaneously and then cause galangal liquid medicine mostly with the system of impregnating Problem that is standby, keeping its drug effect limited.
Description
Technical field
The present invention relates to functional liquor preparation fields, and in particular to a kind of preparation method and applications of galangal wine.
Background technique
Liquid medicine therapy is unique therapy of Chinese medicine, and for thousands of years, motherland's medicine has accumulated abundant in liquid medicine use aspect
Experience.Liquid medicine is the combination of medicine and wine, wherein " medicine " is Chinese medicine, toxic side effect is small, for oral or external application after being made；Wherein " wine "
It is that cereal is brewed with song, it is sweet in flavor arduous, have and opens long-pending stagnation resolvation, the logical cold dispelling of temperature, disperse accumulation temperature stomach, dredges the channels, nourishing and fit keeping function
The effect of；The two cooperation, medicine increases alcoholic strength, wine and helps medicine row, ill to cure the disease, it is disease-free can be with body-building, effect is very big.
In recent years, as living standards of the people are continuously improved, liquid medicine is increasingly valued by people and likes.It is same with this
When, due to using advanced production technology, and herbal pharmacology research is strengthened, the quality of liquid medicine is greatly improved, and plants
Class is also more abundant, is favored by the whole world.
Galangal is a kind of important integration of drinking and medicinal herbs Chinese medicine, is zingiberaceous plant galangal Alpinia officinarum
The dry rhizome of Hance, principle active component are oleopene and flavonoids etc..The flavour of a drug are pungent, warm-natured, and returns spleen, stomach meridian have temperature
Stomach cold dispelling, help digestion the effect of relieving pain, and is mainly used for the diseases such as coldness and pain in the epigastrium, chilly vomiting, belch acid regurgitation.Clinically it is mainly used for controlling
Treat chronic gastritis, chronic enteritis and the diseases such as indigestion and loss of appetite.
However, seldom see the liquid medicine using galangal as Chinese medicine currently on the market, especially has not seen and be with galangal
Raw material carries out liquid medicine made of fermented soy.Either most of family's preparation or commercial product are by galangal and other
Chinese medicine impregnates to form in wine to be used as health liquor or amethystic agent.Health liquor therein is by impregnating galangal in wine
After blend, not only mouthfeel is dry and astringent, but also limited to the extraction and the amount of dissolution of effective component in medicinal material, so that Gao Liang in liquid medicine
The content of ginger " medicine " is very low, but also easily causes the waste of precious Alpinia Officinarum.Therefore, how galangal medicine is further developed
The preparation process of material plays the medical value of galangal, will become the trend of galangal liquid medicine exploitation.
Spirit is a kind of common and mainstream wine-making technology in the prior art, is generally that main brewing is former with sorghum
Material, has warm-natured, can dredge the channels, promoting the circulation of qi and blood, exempt from numbness dissipating bind, wards off evil by the advantages such as dirty, and alcoholic strength is higher, is common
The especially high degree wine of white wine main brewage process, and be clearly distinguishable from it is existing based on brewing low degree number rice wine, with
Glutinous rice is the fermented soy technique of main brewing materials.Energy there is using sorghum as brewing materials high distillation yield, fermentation simultaneously again when
It is enough relatively easily to enter in medicinal material histocyte, promote displacement and diffusion, so that the effective component in medicinal material is sufficiently melted with wine body
The advantages such as conjunction.
But although galangal has preferable medicinal effects, due to the content pole of starch, glucose in galangal
It is few, easily cause wine body to turn sour, and then destroy vinosity, and due to also containing antipathogenic composition in galangal, there is certain suppression
Bacterium effect prepares galangal the fermentation step tool during Spirit and has a certain impact, influences distillation yield, above-mentioned reason
Cause existing galangal liquid medicine based on brewed and on the market the rarely seen fermented type Spirit containing galangal the reason of.Even if
Have, in order to guarantee distillation yield, the additive amount of galangal need to be reduced, however due to active drug constituents extraction in galangal and molten
It is limited out, so that the effective ingredient content of galangal is low in liquid medicine.Therefore, the deep development of galangal wine is primarily solved
Certainly be galangal wine distillation yield and its effective component is difficult to the problem of making the best of both worlds.
Summary of the invention
For this purpose, technical problem solved by the invention is that galangal liquid medicine is difficult to guarantee distillation yield simultaneously in the prior art
Lead to problem of the galangal liquid medicine mostly to impregnate preparation, keep its drug effect limited in turn with effective component, and then by distillation type
Brewing process has made intensive studies in galangal wine, provides one kind and had both guaranteed higher distillation yield while having maximized to realize Gao Liang
The preparation method and applications of the galangal wine of ginger medicinal effects.
In order to solve the above technical problems, including the following steps: the present invention provides a kind of preparation method of galangal wine
S1, it takes galangal cleaning, crush, 10-15 times of the galangal weight water measured then being added, in 50 DEG C -60 DEG C
Lower to decoct 2-3 times, 1-3 hours each, filtering, combined extract, relative density is 1.15-1.25's when being concentrated under reduced pressure into 60 DEG C
Medicinal extract, it is spare；
Remaining galangal residue in above-mentioned steps is taken, accounts for 5-15wt% according to the galangal, sorghum accounts for 85-95wt%
Ratio to take the galangal residue and the sorghum be raw material, crush after mixing or mixed after crushing, add and account for the height
After 55-65 DEG C of the water of galanga and the sorghum total weight of the mixture 50-60wt% carry out profit crushed grain processing 13-15h, loaded steamer is carried out
Steaming 40-60min, the steaming temperature control change in gradient in 60-80 DEG C, obtain the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, the 5-10 for accounting for the raw material gross weight 25-30wt% is then added
DEG C water, raise it is cold after be added account for the raw material gross weight 11-14wt% yeast and 0.4-0.5wt% dry ferment, control
Enter 8-12 DEG C of pond temperature, carries out slag and ferment 25-28 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk that addition accounts for the raw material gross weight 5-10wt% is mixed
Close uniformly after loaded steamer distill 1.5-2h, separation of solid and liquid obtain slag wine and the second grain grain to get.
The preparation method of the galangal wine, includes the following steps:
S1, it takes galangal cleaning, crush, 12-14 times of the galangal weight water measured then being added, in 50 DEG C -60 DEG C
It is lower to decoct 2 times, it 2 hours every time, filters, combined extract, the medicinal extract that relative density is 1.20 when being concentrated under reduced pressure into 60 DEG C is standby
With；
Remaining galangal residue in above-mentioned steps is taken, then accounts for 8-12wt% according to the galangal, sorghum accounts for 88-
The ratio of 92wt% takes the galangal and the sorghum is raw material, crushes after mixing or mixes after crushing, adds described in accounting for
After 58-63 DEG C of the water of galangal and the sorghum total weight of the mixture 53-57wt% carry out profit crushed grain processing 13-15h, filled
Rice steamer steaming 45-55min, the steaming temperature control change in gradient in 60-80 DEG C, obtain the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, the 7-8 for accounting for the raw material gross weight 27-28wt% is then added
DEG C water, raise it is cold after be added account for the material quality 12-13wt% yeast and 0.45wt% dry ferment, control into Chi Wen
10 DEG C of degree carries out slag and ferments 26-27 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk mixing for accounting for the raw material gross weight 7-8wt% is added
Uniformly after loaded steamer distill 1.8h, separation of solid and liquid obtain slag wine and the second grain grain to get.
The preparation method of the galangal wine, after the step S3, further includes:
S4, the second grain grain for obtaining step S3 go out rice steamer, and the 0-5 for accounting for the raw material gross weight 8-12wt% is added
DEG C water, raise it is cold after be added account for the raw material gross weight 3-4wt% yeast and 0.2-0.3wt% dry ferment, control into pond
Temperature is that 8-12 DEG C of two slags of progress ferment 25-28 days；
S5, two slag of gained after fermentation is taken, the rice husk that addition accounts for the raw material gross weight 5-10wt% fills after mixing
Rice steamer distills 1.5-2h, and separation liquid obtains two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
The preparation method of the galangal wine, after the step S3, further includes:
S4, the second grain grain for obtaining step S3 go out rice steamer, and addition accounts for 3 DEG C of the raw material gross weight 10wt%
Water, raise it is cold after the dry ferment for accounting for the yeast and 0.25wt% of the 3.5wt% of the raw material gross weight is added, control and be into pond temperature
10 DEG C of two slags of progress ferment 27 days；
S5, two slag after fermentation is taken, the rice husk loaded steamer steaming after mixing for accounting for the raw material gross weight 8wt% is added
1.8h is evaporated, separation liquid obtains two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
The preparation method of the galangal wine, the gradient alternating temperature program of the heating heating of the galangal specifically: will
Temperature is quickly warming up to 65-67 DEG C by 60-63 DEG C, and keeps 5-7min；It is then rapidly heated to 70-73 DEG C, and keeps 5-
8min；It is then rapidly heated to 75-77 DEG C, and keeps 10-15min；It is then rapidly heated to 80 DEG C, and keeps 5-10min；With
Fast cooling is to 70-73 DEG C afterwards, and keeps 15-20min.
The preparation method of the galangal wine, in step sl, the pulverising step are the galangal through crushing, so
60-100 mesh is crossed afterwards.
The preparation method of the galangal wine, the dry ferment are aroma-producing active dry yeast.
The preparation method of the galangal wine further includes in step sl, the step that other conventional medicinal materials are raw material being added
Suddenly.
In the step S1, the pulverising step is to crush the sorghum for 4,6,8 valves/grain.
The present invention provides a kind of galangal wine being prepared by above-mentioned method.
The present invention provides the galangal wine described in one kind in preparation treatment coldness and pain in the epigastrium, chilly vomiting, belch acid regurgitation, disappears
Change the application of bad and loss of appetite health care product.
The dose of the galangal wine is 25-100g/ times or 25-50mL times.
The above technical solution of the present invention has the following advantages over the prior art:
1, the preparation method of a kind of galangal wine of the present invention, carries out the brewing process of distillation type galangal wine
Further investigation discovery first decocts galangal, extracts in galangal by pre-processing before feeding intake to galangal
Then effective ingredient distills together with the slag after fermentation again so that preparation galangal liquid medicine in drug effectively at
Divide and significantly improve, it is thus also avoided that is directly added into galangal rhizome extract in liquid medicine obtained and is blent, ensure that galangal wine
Natural taste, not dry and astringent, medicine it is fragrant quiet and tastefully laid out pleasant and it is all it is fragrant coordinate, while first the effective ingredient in galangal being extracted
Directly to carry out distilation steps with slag, avoid antipathogenic composition present in galangal influences galangal in fermentation step
Fermentation, solves the problems, such as that the distillation yield of galangal wine is low；
By the way that during steaming, control steaming temperature changes in gradient in 60-80 DEG C, guarantee that galangal cooks same
When, volatile effective ingredient volatilization in galangal is avoided, guarantees the content of the effective ingredient in galangal liquid medicine,
So that having strong fragrance in liquid medicine, the quality of liquid medicine is improved；
Then the feed ratio for changing galangal and sorghum, can be effectively improved mouthfeel, the quality of the galangal wine, with wine
Fragrant sufficiently fusion, wine body are coordinated, and ensure that the maximization of effective component in galangal, while but also the galangal wine has
Very high distillation yield；Solve the problems, such as that galangal liquid medicine is difficult to guarantee distillation yield and effective component simultaneously in the prior art；
2, the preparation method of a kind of galangal wine of the present invention, it is whole when the content of the galangal is 8-12wt%
The distillation yield of a system reaches as high as 44.8%, the distillation yield of only slightly below simple sorghum fermentation, and the galangal wine obtained
No matter mouthfeel or quality are more satisfied；
3, the preparation method of a kind of galangal wine of the present invention, through steaming process control temp in 60-80 DEG C
Change in gradient, in the mixture of sorghum and galangal in steaming, while cooking galangal and sorghum, avoids in steaming
In the process since temperature is excessively high or the rapid drawdown that rises sharply causes the volatile medicine effective component of galangal to be volatilized, retain to greatest extent
Effective drug ingedient in galangal, and convenient for the active drug ingredient of galangal in subsequent fermentation, distilation steps
Adequately it can replace and diffuse out, be dissolved in wine, so that effective medicament contg is significant in the galangal wine brewed
Improve, the effect of great health care, especially treatment coldness and pain in the epigastrium, chilly vomiting, belch acid regurgitation, indigestion and appetite not
Vibration aspect significant effect；
4, the preparation method of a kind of galangal wine of the present invention, vinasse can be processed into animal feed, improve production
The utilization rate of waste material reduces the preparation cost of galangal wine.
Experimental example
1 sense organ of experimental example and physical and chemical testing
According to " liquor spirituous and liqueur hygiene standard " (GB2757-81) to Gao Liang obtained in following embodiment 1-7
Ginger wine carries out sense organ and physical and chemical testing.
Physical and chemical testing index and test result is as follows shown in table:
| Physical and chemical testing project | Test result |
| Methanol (g/100mL) | ≤0.04 |
| Fusel oil (g/100mL) | ≤0.20 |
| Lead (mg/L is in terms of Pb) | ≤1 |
| Manganese (mg/L is in terms of Mn) | ≤2 |
According to " fen-flavor type white spirit national standard " (GB/T 10781.2-2006) to obtained in following embodiment 1-7
Galangal wine carries out sensory testing.
Sensory testing's standard: transparency liquid, no precipitated impurities, no foreign odor, peculiar smell；Shown in test result is as follows:
| Sensory testing's project | Test result |
| Color and appearance | Colourless or micro- Huang, clear and transparent, no suspended substance, no precipitating |
| Fragrance | Compound fragrance with gracefulness, harmony based on medicine perfume (or spice) and ethyl acetate |
| Taste | The soft coordination of wine body, sweet and clean, rear taste is long |
| Style | With this product typical style |
According to " fen-flavor type white spirit national standard " (GB/T 10781.2-2006) to obtained in following embodiment 1-7
High wine (alcoholic strength 41-68) in galangal wine carries out physical and chemical testing, and test index and result are as follows:
| Physical and chemical testing project | Test result |
| Alcoholic strength (%vol) | 41-68 |
| Total acid (with Acetometer) (g/L) >= | 0.40 |
| Total rouge (in terms of ethyl acetate) (g/L) >= | 1.00 |
| Ethyl acetate (g/L) | 0.60-2.60 |
| Solid content (g/L)≤ | 0.40 |
According to " fen-flavor type white spirit national standard " (GB/T 10781.2-2006) to obtained in following embodiment 1-7
Low wine (alcoholic strength 25-40) in galangal wine carries out physical and chemical testing, and test index and result are as follows:
| Physical and chemical testing project | Test result |
| Alcoholic strength (%vol) | 25-40 |
| Total acid (with Acetometer) (g/L) >= | 0.25 |
| Total rouge (in terms of ethyl acetate) (g/L) >= | 0.70 |
| Ethyl acetate (g/L) | 0.40-2.20 |
| Solid content (g/L)≤ | 0.70 |
As it can be seen that the preparation-obtained galangal wine of the present invention all meets national product standard of the same trade.
The test of 2 distillation yield of experimental example
Distillation yield test is carried out to galangal wine and liquor made from sorghum obtained in above-described embodiment 1-13 and reference examples 1 and 2
It is compared with tasting and appraising.
Distillation yield (%)=65 degree of wine of production quality/sorghum quality × 100%；
The result is as follows:
The test of 3 health-care effect of experimental example
The liquor made from sorghum prepared to galangal wine and reference examples 2 obtained in following embodiments 1,5 carries out drug effect and health care
Measure of merit:
The liquor made from sorghum for taking galangal wine and reference examples 2 obtained in following embodiments 1,5 to prepare is frequent to 100 respectively
The different coldness and pain in the epigastrium of the degree of property, chilly vomiting, belch acid regurgitation, indigestion and loss of appetite crowd have carried out health-care effect
Test (respectively takes 1 time, each 30mL) sooner or later daily, the results show that taking the galangal of embodiment 1 after continuously taking three months
The coldness and pain in the epigastrium of 81 patients of wine, chilly vomiting, belch acid regurgitation, indigestion and loss of appetite phenomenon have it is substantially reduced,
Take coldness and pain in the epigastrium, chilly vomiting, belch acid regurgitation, indigestion and the appetite of 95 patients of the galangal wine of embodiment 5 not
Vibration phenomenon has substantially reduced, and the patient for taking the pure liquor made from sorghum of control group illustrates preparation of the present invention without substantially reduced phenomenon
Galangal wine have apparent warming stomach for dispelling cold, the analgesic that helps digestion health-care effect.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below to embodiments of the present invention make into
One step it is described in detail.
In following embodiments, the sorghum and the rice husk are purchased from brewery, Shanxi Province orchid blueness Wine Co., Ltd；It is described
Galangal is purchased from Zhanjiang, Guangdong Province Xuwen County；The yeast is purchased from Shanxi Province orchid blueness Wine Co., Ltd；The high activity
Raw smoked bean curd yeast is commercially available.
Embodiment 1
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, the water of 10 times of galangal weight amounts is then added, decocts 3 at 50 DEG C
It is secondary, it 1 hour every time, filters, combined extract, the medicinal extract that relative density is 1.15 when being concentrated under reduced pressure into 60 DEG C is spare；
Remaining galangal residue 5kg in above-mentioned steps is taken, sorghum 95kg is taken, crushed after mixing or is mixed after crushing, then
65 DEG C of the water that 50kg is added carries out after moistening crushed grain processing 13h, carries out loaded steamer steaming 60min, the steaming temperature control is in 60-80
Change in gradient in DEG C, obtains the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 10 DEG C of the water of 25kg is then added, raise cold rear addition 14kg's
The dry ferment of yeast and 0.4kg is controlled into 8 DEG C of pond temperature, is carried out slag and is fermented 25 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 5kg loaded steamer distillation 2h after mixing is added, Gu
The isolated slag wine of liquid and the second grain grain to get.
Embodiment 2
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, the water of 15 times of galangal weight amounts is then added, decocts 2 at 60 DEG C
It is secondary, it 3 hours every time, filters, combined extract, the medicinal extract that relative density is 1.25 when being concentrated under reduced pressure into 60 DEG C is spare；
Remaining galangal residue 15kg in above-mentioned steps is taken, sorghum 85kg is taken, crushed after mixing or is mixed after crushing, then
55 DEG C of the water that 60kg is added carries out after moistening crushed grain processing 15h, carries out loaded steamer steaming 40min, the steaming temperature control is in 60-80
Change in gradient in DEG C, obtains the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 5 DEG C of the water of 30kg is then added, raise cold rear addition 11kg's
The dry ferment of yeast and 0.5kg is controlled into 12 DEG C of pond temperature, is carried out slag and is fermented 28 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 10kg loaded steamer distillation 1.5h after mixing is added,
Separation of solid and liquid obtain slag wine and the second grain grain to get.
Embodiment 3
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, the water of 12 times of galangal weight amounts is then added, decocts 2 at 50 DEG C
It is secondary, it decocts 2 hours, then filters, combined extract every time, the medicinal extract that relative density is 1.20 when being concentrated under reduced pressure into 60 DEG C is standby
With；
Remaining galangal residue 8kg in above-mentioned steps is taken, sorghum is taken to account for 92kg, crushed after mixing or is mixed after crushing,
58 DEG C of water for adding 53kg carries out after moistening crushed grain processing 15h, carries out loaded steamer steaming 45min, the steaming temperature control is in 60-
Change in gradient in 80 DEG C, obtains the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 8 DEG C of the water of 28kg is then added, raise cold rear addition 13kg's
The dry ferment of yeast and 0.45kg is controlled into 10 DEG C of pond temperature, is carried out slag and is fermented 26 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 8kg loaded steamer distillation 1.8h after mixing is added,
Separation of solid and liquid obtains slag wine and the second grain grain, spare；
S4, the second grain grain for obtaining step S3 go out rice steamer, and 0 DEG C of the water of 8kg is added, and raise cold rear addition 3kg's
The dry ferment of yeast and 0.2kg, controlling into pond temperature is that 12 DEG C of two slags of progress ferment 26 days；
S5, two slag of gained after fermentation is taken, the rice husk of 5kg loaded steamer distillation 2h after mixing is added, separation liquid obtains
Two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
Embodiment 4
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, the water of 14 times of galangal weight amounts is then added, decocts 2 at 60 DEG C
It is secondary, it decocts 2 hours, then filters, combined extract every time, the medicinal extract that relative density is 1.20 when being concentrated under reduced pressure into 60 DEG C is standby
With；
Remaining galangal residue 12kg in above-mentioned steps is taken, sorghum 88kg is taken, crushed after mixing or is mixed after crushing, then
63 DEG C of the water that 57kg is added carries out after moistening crushed grain processing 13h, carries out loaded steamer steaming 55min, the steaming temperature control is in 60-80
Change in gradient in DEG C, obtains the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 7 DEG C of the water of 27kg is then added, raise cold rear addition 13kg's
The dry ferment of yeast and 0.45kg is controlled into 10 DEG C of pond temperature, is carried out slag and is fermented 27 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 7kg loaded steamer distillation 1.8h after mixing is added,
Separation of solid and liquid obtains slag wine and the second grain grain, spare；
S4, the second grain grain for obtaining step S3 go out rice steamer, and 5 DEG C of the water of 12kg is added, and raise cold rear be added and account for original
Expect the yeast of total weight 4kg and the dry ferment of 0.3kg, controlling into pond temperature is that 8 DEG C of two slags of progress ferment 28 days；
S5, two slag of gained after fermentation is taken, the rice husk of 10kg loaded steamer distillation 1.5h after mixing is added, separation liquid obtains
To two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
Embodiment 5
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, crossing 60 meshes, the water of 13 times of galangal weight amounts being then added, in 55 DEG C
It is lower to decoct 2 times, it decocts 3 hours for the first time, then second of decoction 2 hours filters, combined extract, be concentrated under reduced pressure into 60 DEG C
When relative density be 1.20 medicinal extract, it is spare；
Remaining galangal residue 9kg in above-mentioned steps is taken, sorghum 91kg is taken to be crushed to sorghum 4-8 valve/grain, mixing is equal
Even, 60 DEG C of water for adding 60kg carries out after moistening crushed grain processing 14h, carries out loaded steamer steaming 50min, and the steaming temperature control exists
Change in gradient in 60-80 DEG C, the gradient alternating temperature program of the heating heating of the galangal specifically: by temperature quickly by 60 DEG C
67 DEG C are warming up to, and keeps 7min；It is then rapidly heated to 70 DEG C, and keeps 8min；It is then rapidly heated to 77 DEG C, and keeps
10min；It is then rapidly heated to 80 DEG C, and keeps 5min；Subsequent fast cooling keeps 20min to 73 DEG C, obtains the first grain
Grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 8 DEG C of the water of 28kg is then added, raise cold rear addition 13kg's
The dry ferment of yeast and 0.45kg is controlled into 10 DEG C of pond temperature, is carried out slag and is fermented 26 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 8kg loaded steamer distillation 1.8h after mixing is added,
Separation of solid and liquid obtains slag wine and the second grain grain, spare；
S4, the second grain grain for obtaining step S3 go out rice steamer, and 5 DEG C of the water of 12kg is added, and raise cold rear be added and account for original
Expect the yeast of total weight 3kg and the dry ferment of 0.3kg, controlling into pond temperature is that 8 DEG C of two slags of progress ferment 28 days；
S5, two slag of gained after fermentation is taken, the rice husk of 10kg loaded steamer distillation 1.5h after mixing is added, separation liquid obtains
To two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
Embodiment 6
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, sieving with 100 mesh sieve, the water of 13 times of galangal weight amounts being then added, in 55
It decocts 3 times at DEG C, decocts 3 hours for the first time, second of decoction 2 hours, third time decocts 1 hour, then filters, and merges and extracts
Liquid, the medicinal extract that relative density is 1.20 when being concentrated under reduced pressure into 60 DEG C are spare；
Remaining galangal residue 10kg in above-mentioned steps is taken, sorghum 90kg is taken to be crushed to sorghum 4-8 valve/grain, mixing is equal
Even, 60 DEG C of water for adding 55kg carries out after moistening crushed grain processing 14h, carries out loaded steamer steaming 45min, and the steaming temperature control exists
Change in gradient in 60-80 DEG C, the gradient alternating temperature program of the heating heating of the galangal specifically: by temperature quickly by 63 DEG C
65 DEG C are warming up to, and keeps 5min；It is then rapidly heated to 73 DEG C, and keeps 5min；It is then rapidly heated to 75 DEG C, and keeps
12min；It is then rapidly heated to 80 DEG C, and keeps 8min；Subsequent fast cooling keeps 15min to 70 DEG C, obtains the first grain
Grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 8 DEG C of the water of 28kg is then added, raise cold rear addition 13kg's
The dry ferment of yeast and 0.45kg is controlled into 10 DEG C of pond temperature, is carried out slag and is fermented 26 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 8kg loaded steamer distillation 1.8h after mixing is added,
Separation of solid and liquid obtains slag wine and the second grain grain, spare；
S4, the second grain grain for obtaining step S3 go out rice steamer, and 5 DEG C of the water of 12kg is added, and raise cold rear be added and account for original
Expect the yeast of total weight 3.5kg and the dry ferment of 0.25kg, controlling into pond temperature is that 8 DEG C of two slags of progress ferment 25 days；
S5, two slag of gained after fermentation is taken, the rice husk of 8kg loaded steamer distillation 1.8h after mixing is added, separation liquid obtains
To two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
Embodiment 7
The present embodiment provides a kind of preparation methods of galangal wine, include the following steps:
S1, it takes galangal cleaning, crush, crossing 80 meshes, the water of 13 times of galangal weight amounts being then added, in 55 DEG C
It is lower to decoct 2 times, it decocts 1 hour for the first time, then second of decoction 2 hours filters, combined extract, be concentrated under reduced pressure into 60 DEG C
When relative density be 1.20 medicinal extract, it is spare；
Remaining galangal residue 10kg in above-mentioned steps is taken, sorghum 90kg is taken to be crushed to sorghum 4-8 valve/grain, mixing is equal
Even, 60 DEG C of water for adding 55kg carries out after moistening crushed grain processing 14h, carries out loaded steamer steaming 55min, and the steaming temperature control exists
Change in gradient in 60-80 DEG C, the gradient alternating temperature program of the heating heating of the galangal specifically: by temperature quickly by 62 DEG C
66 DEG C are warming up to, and keeps 6min；It is then rapidly heated to 72 DEG C, and keeps 6min；It is then rapidly heated to 76 DEG C, and keeps
15min；It is then rapidly heated to 80 DEG C, and keeps 10min；Subsequent fast cooling keeps 18min to 72 DEG C, obtains first
Grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, 8 DEG C of the water of 28kg is then added, raise cold rear addition 12kg's
The dry ferment of yeast and 0.45kg is controlled into 10 DEG C of pond temperature, is carried out slag and is fermented 26 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk of 8kg loaded steamer distillation 1.8h after mixing is added,
Separation of solid and liquid obtains slag wine and the second grain grain, spare；
S4, the second grain grain for obtaining step S3 go out rice steamer, and 3 DEG C of the water of 10kg is added, and raise cold rear be added and account for original
Expect the yeast of total weight 3.5kg and the dry ferment of 0.25kg, controlling into pond temperature is that 10 DEG C of two slags of progress ferment 27 days；
S5, two slag of gained after fermentation is taken, the rice husk of 8kg loaded steamer distillation 1.8h after mixing is added, separation liquid obtains
To two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
Embodiment 8
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 3Kg, sorghum 97kg in step S1.
Embodiment 9
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 20Kg, sorghum 80kg in step S1.
Embodiment 10
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 30kg, sorghum 70kg in step S1.
Embodiment 11
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 40kg, sorghum 60kg in step S1.
Embodiment 12
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 50kg, sorghum 50kg in step S1.
Embodiment 13
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 60kg, sorghum 40kg in step S1.
Reference examples 1
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 100kg, sorghum 0kg in step S1.
Reference examples 2
The preparation of galangal wine described in the present embodiment is all the same with the parameter of each step in embodiment 3, and difference only exists
In galangal residue is 0kg, sorghum 100kg in step S1.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
Variation is still in the protection scope of this invention.
Claims (7)
1. a kind of preparation method of galangal wine, which comprises the steps of:
S1, it takes galangal cleaning, crush, 10-15 times of the galangal weight water measured then is added, is decocted at 50-60 DEG C
2-3 times, 1-3 hours each, filtering, combined extract, relative density is the medicinal extract of 1.15-1.25 when being concentrated under reduced pressure into 60 DEG C,
It is spare；
Remaining galangal residue in above-mentioned steps is taken, accounts for 5-15wt% according to the galangal, sorghum accounts for the ratio of 85-95wt%
Example takes the galangal residue and the sorghum is raw material, crushes after mixing or mixes after crushing, adds and account for the galangal
After carrying out profit crushed grain processing 13-15h with 55-65 DEG C of the water of the sorghum total weight of the mixture 50-60wt%, loaded steamer steaming is carried out
40-60min, the steaming temperature control change in gradient in 60-80 DEG C, obtain the first grain grain；The heating of the galangal
The gradient alternating temperature program of heating specifically: temperature is quickly warming up to 65-67 DEG C by 60-63 DEG C, and keeps 5-7min；It is then fast
Speed is warming up to 70-73 DEG C, and keeps 5-8min；It is then rapidly heated to 75-77 DEG C, and keeps 10-15min；Then quickly rise
Temperature keeps 5-10min to 80 DEG C；Subsequent fast cooling keeps 15-20min to 70-73 DEG C；
S2, the first grain grain described in step S1 is gone out into rice steamer, then addition accounts for 5-10 DEG C of the raw material gross weight 25-30wt%
Water is raised the cold dry ferment for being added account for the yeast and 0.4-0.5wt% of the 11-14wt% of the raw material gross weight afterwards, is controlled into pond
It 8-12 DEG C of temperature, carries out slag and ferments 25-28 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk mixing that addition accounts for the raw material gross weight 5-10wt% is equal
It is even after loaded steamer distill 1.5-2h, separation of solid and liquid obtain slag wine and the second grain grain to get.
2. the preparation method of galangal wine according to claim 1, which comprises the steps of:
S1, it takes galangal cleaning, crush, 12-14 times of the galangal weight water measured then is added, being decocted at 50 DEG C -60 DEG C
It boils 2 times, 2 hours every time, filters, combined extract, the medicinal extract that relative density is 1.20 when being concentrated under reduced pressure into 60 DEG C is spare；
Remaining galangal residue in above-mentioned steps is taken, then accounts for 8-12wt% according to the galangal, sorghum accounts for 88-92wt%
Ratio to take the galangal residue and the sorghum be raw material, crush after mixing or mixed after crushing, add and account for the height
After 58-63 DEG C of the water of galanga and the sorghum total weight of the mixture 53-57wt% carry out profit crushed grain processing 13-15h, loaded steamer is carried out
Steaming 45-55min, the steaming temperature control change in gradient in 60-80 DEG C, obtain the first grain grain；
S2, the first grain grain described in step S1 is gone out into rice steamer, then addition accounts for 7-8 DEG C of the raw material gross weight 27-28wt%
Water is raised the cold dry ferment for being added account for the yeast and 0.45wt% of the 12-13wt% of the material quality afterwards, is controlled into pond temperature 10
DEG C, it carries out slag and ferments 26-27 days；
S3, the slag after the medicinal extract and fermentation is taken, the rice husk that addition accounts for the raw material gross weight 7-8wt% is uniformly mixed
Afterwards loaded steamer distill 1.8h, separation of solid and liquid obtain slag wine and the second grain grain to get.
3. the preparation method of galangal wine according to claim 1 or 2, which is characterized in that after the step S3, also wrap
It includes:
S4, the second grain grain for obtaining step S3 go out rice steamer, and addition accounts for 0-5 DEG C of the raw material gross weight 8-12wt%
Water is raised the dry ferment that cold rear addition accounts for the yeast and 0.2-0.3wt% of the raw material gross weight 3-4wt%, is controlled into pond temperature
It ferments 25-28 days for 8-12 DEG C of two slags of progress；
S5, two slag of gained after fermentation is taken, the rice husk loaded steamer steaming after mixing for accounting for the raw material gross weight 5-10wt% is added
1.5-2h is evaporated, separation liquid obtains two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
4. the preparation method of galangal wine according to claim 3, which is characterized in that after the step S3, further includes:
S4, the second grain grain for obtaining step S3 go out rice steamer, and 3 DEG C of water for accounting for the raw material gross weight 10wt% is added,
The dry ferment of the yeast and 0.25wt% that account for the 3.5wt% of the raw material gross weight is added after Yang Leng, controlling into pond temperature is 10
DEG C carry out two slags ferment 27 days；
S5, two slag after fermentation is taken, the rice husk loaded steamer distillation after mixing for accounting for the raw material gross weight 8wt% is added
1.8h, separation liquid obtain two slag wine；
S6, take the slag wine and the two slags wine to blend to get.
5. the preparation method of galangal wine according to claim 1 or 2, which is characterized in that in step sl, the crushing
Step is the galangal through crushing, and then crosses 60-100 mesh.
6. the preparation method of galangal wine according to claim 1 or 2, which is characterized in that the dry ferment is made a living fragrant work
Property dry ferment.
7. the galangal wine that method according to claim 1 or 2 is prepared.
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