CN105441256A - Wild gastrodia elata wine and preparation method thereof - Google Patents
Wild gastrodia elata wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a wild gastrodia elata wine and a preparation method thereof. The wine comprises the following components in percentage by weight: 12 to 25% of gastrodia elata powder, 0.25 to 0.53% of glucose active dry yeast, 2 to 8% of Luzhou-flavor liquor (52 degrees), 0.05 to 0.08% of lactobacillus acidophilus, 0.08 to 0.25% of bifidobacterium lactis, 0.08 to 0.18% of bifidobacterium bifidum, 0.06 to 0.12% of bifidobacterium, 0.12 to 0.29% of bifidobacterium longum, 0.08 to 0.15% of dendrobium officinale, 0.06 to 0.09% of American ginseng, 0.15 to 0.23% of Ningxia wolfberry, 0.08 to 0.25% of royal jelly, 0.04 to 0.09% of lactobacillus rhamnosus, 0.05 to 0.09% of inulin, and 0.05 to 0.36% of fructo-oligosaccharide. The preparation method of the healthcare wild gastrodia elata wine is on the basis of a probiotics powder fermentation technology and a biological enzyme conversion technology, an optimal preparation technology is screened out, the taste and quality of the wild gastrodia elata healthcare wine are both improved, and the obtained gastrodia elata healthcare wine has an excellent taste, transparent color and luster, rich fragrance, and a certain healthcare function, can be drunk every day, and can meet the increasing consumers' demand.
Description
Technical field
The present invention relates to wild gastrodia elata f. glauca wine technical field, particularly wild gastrodia elata f. glauca wine of one and preparation method thereof.
Background technology
Wild gastrodia elata f. glauca is a kind of rare traditional Chinese medicine, and the wild gastrodia elata f. glauca drinking utensils developed based on wild gastrodia elata f. glauca is improved, alleviating fatigue, and the health-care effecies such as strengthening immunity, have been widely used in medicines and health protection field.Existing wild gastrodia elata f. glauca wine formula and technology of preparing all comparatively backwardness, cause the wild gastrodia elata f. glauca wine mouthfeel of preparation and quality to be and reach the desirable demand of human consumer, limit medicines and health protection effect of wild gastrodia elata f. glauca wine to a certain extent, cause the great wasting of resources.
Based on above analysis, my company sets up project team, through long-term test and experimental study, design a kind of wild gastrodia elata f. glauca wine and preparation method thereof, based on probiotic powder fermentation technique and the wild gastrodia elata f. glauca health promoting wine of bioenzymatic conversion technology preparation place health, filter out optimum preparation technology, improve mouthfeel and the quality of wild gastrodia elata f. glauca health promoting wine, meet growing consumers demand.
Summary of the invention
The object of the invention is, for the technical problem that existing wild gastrodia elata f. glauca wine formula and technology of preparing exist, design a kind of wild gastrodia elata f. glauca wine and preparation method thereof, based on probiotic powder fermentation technique and the wild gastrodia elata f. glauca health promoting wine of bioenzymatic conversion technology preparation place health, filter out optimum preparation technology, improve mouthfeel and the quality of wild gastrodia elata f. glauca health promoting wine, meet growing consumers demand.
The present invention is achieved through the following technical solutions:
A kind of wild gastrodia elata f. glauca wine, it is characterized in that, comprise each component of following mass percent, each component sum is the Rhizoma Gastrodiae powder of 100%:12 ~ 25%, the glucose activity dry yeast of 0.25 ~ 0.53%, 52 degree of aromatic Chinese spirits of 2 ~ 8%, the Lactobacterium acidophilum of 0.05 ~ 0.08%, the bifidobacterium lactis of 0.08 ~ 0.25%, the bifidumbacterium bifidum of 0.08 ~ 0.18%, the bifidus bacillus of 0.06 ~ 0.12%, the bifidus longum bb of 0.12 ~ 0.29%, the Herba Dendrobii of 0.08 ~ 0.15%, the Radix Panacis Quinquefolii of 0.06 ~ 0.09%, the lycium barbarum of 0.15 ~ 0.23%, the royal jelly of 0.08 ~ 0.25%, the lactobacillus rhamnosus of 0.04 ~ 0.09%, the inulin of 0.05 ~ 0.09%, the oligofructose of 0.05 ~ 0.36%, surplus is ultrafiltration distilled water.
Further, described Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are ultra-micro powder structure.
Further, the mass percent of described glucose activity dry yeast is 0.35%.
Further, the mass percent of described Lactobacterium acidophilum is 0.06%.
Further, the mass percent of described bifidus longum bb is 0.23%.
Further, the mass percent of described royal jelly is 15%.
Further, described bifidobacterium lactis is the bacterial strain selected is BB12.
A kind of wild gastrodia elata f. glauca method for preparing medicated wine, is characterized in that, comprise the following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are fully mixed, add ultrafiltration distilled water in mixture, soak at room temperature 8 ~ 12 hours, then be warmed to 65 ~ 72 DEG C, soak 1 ~ 3h, slowly cool to 25 ~ 35 DEG C, continue immersion 8 ~ 12 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.25 ~ 0.53% solid mixt quality proportion simultaneously, 0.05 ~ 0.08% solid mixt quality proportion Lactobacterium acidophilum, 0.08 ~ 0.25% solid mixt quality proportion bifidobacterium lactis, 0.08 ~ 0.18% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.06 ~ 0.12% solid mixt quality proportion, the bifidus longum bb of 0.12 ~ 0.29% solid mixt quality proportion, the royal jelly of 0.08 ~ 0.25% solid mixt quality proportion, the lactobacillus rhamnosus of 0.04 ~ 0.09% solid mixt quality proportion, the inulin of 0.05 ~ 0.09% solid mixt quality proportion and the oligofructose of 0.05 ~ 0.36% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 24 ~ 26h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 1 ~ 3%, continue fermentation 3 ~ 5 days, stir once, make leavening temperature remain on 26 ~ 28 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 60 ~ 90 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 130 ~ 160 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 2 ~ 8% quality proportions in the ageing wine obtained in the step (6), in the condition bottom fermentation 80 ~ 120 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 ~ 98 DEG C, brew time 10 ~ 15min, the obtained wild gastrodia elata f. glauca wine of finished product.
Further, in the pre-fermentation process related in described step (3), the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.36% solid mixt quality proportion simultaneously, 0.06% solid mixt quality proportion Lactobacterium acidophilum, 0.15% solid mixt quality proportion bifidobacterium lactis, 14% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.09% solid mixt quality proportion, the bifidus longum bb of 0.23% solid mixt quality proportion, the royal jelly of 0.21% solid mixt quality proportion, the lactobacillus rhamnosus of 0.06% solid mixt quality proportion, the inulin of 0.07% solid mixt quality proportion and the oligofructose of 0.26% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 25h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 2%, continue fermentation 4 days, stir once, make leavening temperature remain on 27 DEG C every 1 day, obtained primary fermentation is waken up liquid.
Further, what relate in described step (6) decocts wine aging process, the clear liquid obtained in step (5) is undertaken decocting wine process by decocting wine machine, temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 145 days under the condition of about 18 DEG C, obtained ageing wine.
The invention provides a kind of wild gastrodia elata f. glauca wine and preparation method thereof, compared with prior art, beneficial effect is: the present invention is based on probiotic powder fermentation technique and the wild gastrodia elata f. glauca health promoting wine of bioenzymatic conversion technology preparation place health, filter out optimum preparation technology, multiple probiotic bacterium is rich in the Wild gastrodia liquor of preparation, medicines and health protection is worth and greatly promotes, improve mouthfeel and the quality of wild gastrodia elata f. glauca health promoting wine, the gastrodia tuber health wine obtained must have good taste, transparent color and luster, strong and brisk in taste, have the gastrodia liquor of certain health care functions concurrently, can be used as daily beverage wine, meet growing consumers demand.
Embodiment
Below the present invention is described further.
A kind of wild gastrodia elata f. glauca wine, it is characterized in that, comprise each component of following mass percent, each component sum is the Rhizoma Gastrodiae powder of 100%:12 ~ 25%, the glucose activity dry yeast of 0.25 ~ 0.53%, 52 degree of aromatic Chinese spirits of 2 ~ 8%, the Lactobacterium acidophilum of 0.05 ~ 0.08%, the bifidobacterium lactis of 0.08 ~ 0.25%, the bifidumbacterium bifidum of 0.08 ~ 0.18%, the bifidus bacillus of 0.06 ~ 0.12%, the bifidus longum bb of 0.12 ~ 0.29%, the Herba Dendrobii of 0.08 ~ 0.15%, the Radix Panacis Quinquefolii of 0.06 ~ 0.09%, the lycium barbarum of 0.15 ~ 0.23%, the royal jelly of 0.08 ~ 0.25%, the lactobacillus rhamnosus of 0.04 ~ 0.09%, the inulin of 0.05 ~ 0.09%, the oligofructose of 0.05 ~ 0.36%, surplus is ultrafiltration distilled water.
Preferably, as improvement, described Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are ultra-micro powder structure.
Preferably, as improvement, the mass percent of described glucose activity dry yeast is 0.35%.
Preferably, as improvement, the mass percent of described Lactobacterium acidophilum is 0.06%.
Preferably, as improvement, the mass percent of described bifidus longum bb is 0.23%.
Preferably, as improvement, the mass percent of described royal jelly is 15%.
Preferably, as improvement, described bifidobacterium lactis is the bacterial strain selected is BB12.
A kind of wild gastrodia elata f. glauca method for preparing medicated wine, is characterized in that, comprise the following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are fully mixed, add ultrafiltration distilled water in mixture, soak at room temperature 8 ~ 12 hours, then be warmed to 65 ~ 72 DEG C, soak 1 ~ 3h, slowly cool to 25 ~ 35 DEG C, continue immersion 8 ~ 12 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.25 ~ 0.53% solid mixt quality proportion simultaneously, 0.05 ~ 0.08% solid mixt quality proportion Lactobacterium acidophilum, 0.08 ~ 0.25% solid mixt quality proportion bifidobacterium lactis, 0.08 ~ 0.18% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.06 ~ 0.12% solid mixt quality proportion, the bifidus longum bb of 0.12 ~ 0.29% solid mixt quality proportion, the royal jelly of 0.08 ~ 0.25% solid mixt quality proportion, the lactobacillus rhamnosus of 0.04 ~ 0.09% solid mixt quality proportion, the inulin of 0.05 ~ 0.09% solid mixt quality proportion and the oligofructose of 0.05 ~ 0.36% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 24 ~ 26h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 1 ~ 3%, continue fermentation 3 ~ 5 days, stir once, make leavening temperature remain on 26 ~ 28 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 60 ~ 90 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 130 ~ 160 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 2 ~ 8% quality proportions in the ageing wine obtained in the step (6), in the condition bottom fermentation 80 ~ 120 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 ~ 98 DEG C, brew time 10 ~ 15min, the obtained wild gastrodia elata f. glauca wine of finished product.
Preferably, as improvement, in the pre-fermentation process related in described step (3), the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.36% solid mixt quality proportion simultaneously, 0.06% solid mixt quality proportion Lactobacterium acidophilum, 0.15% solid mixt quality proportion bifidobacterium lactis, 14% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.09% solid mixt quality proportion, the bifidus longum bb of 0.23% solid mixt quality proportion, the royal jelly of 0.21% solid mixt quality proportion, the lactobacillus rhamnosus of 0.06% solid mixt quality proportion, the inulin of 0.07% solid mixt quality proportion and the oligofructose of 0.26% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 25h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 2%, continue fermentation 4 days, stir once, make leavening temperature remain on 27 DEG C every 1 day, obtained primary fermentation is waken up liquid.
Preferably, as improvement, what relate in described step (6) decocts wine aging process, the clear liquid obtained in step (5) is undertaken decocting wine process by decocting wine machine, temperature controls, at about 85 DEG C, to decoct and be cooled to rapidly less than 25 DEG C after drinking, then enters ageing tank, ageing 145 days under the condition of about 18 DEG C, obtained ageing wine.
Compared with prior art, the present invention is based on probiotic powder fermentation technique and the wild gastrodia elata f. glauca health promoting wine of bioenzymatic conversion technology preparation place health, filter out optimum preparation technology, improve mouthfeel and the quality of wild gastrodia elata f. glauca health promoting wine, the gastrodia tuber health wine of acquisition must have good taste, transparent color and luster, strong and brisk in taste, have the gastrodia liquor of certain health care functions concurrently, can be used as daily beverage wine, meet growing consumers demand.
embodiment 1:
A kind of wild gastrodia elata f. glauca wine, comprise each component of following mass percent, each component sum is the Rhizoma Gastrodiae powder of 100%:25%, the glucose activity dry yeast of 0.53%, 52 degree of aromatic Chinese spirits of 8%, the Lactobacterium acidophilum of 0.08%, the bifidobacterium lactis of 0.25%, the bifidumbacterium bifidum of 0.18%, the bifidus bacillus of 0.12%, the bifidus longum bb of 0.29%, the Herba Dendrobii of 0.15%, the Radix Panacis Quinquefolii of 0.09%, the lycium barbarum of 0.23%, the royal jelly of 0.25%, the lactobacillus rhamnosus of 0.09%, the inulin of 0.09%, the oligofructose of 0.36%, surplus is ultrafiltration distilled water.
A kind of wild gastrodia elata f. glauca method for preparing medicated wine, completes according to following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, by the Rhizoma Gastrodiae powder of 25% and the Herba Dendrobii of 0.15%, the Radix Panacis Quinquefolii of 0.09% and 0.23% lycium barbarum fully mix, ultrafiltration distilled water is added in mixture, soak at room temperature 8 ~ 12 hours, be warmed to 65 ~ 72 DEG C again, soak 1 ~ 3h, slowly cool to 25 ~ 35 DEG C, continue immersion 8 ~ 12 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.53% simultaneously, 52 degree of aromatic Chinese spirits of 8%, the Lactobacterium acidophilum of 0.08%, the bifidobacterium lactis of 0.25%, the bifidumbacterium bifidum of 0.18%, the bifidus bacillus of 0.12%, the bifidus longum bb of 0.29%, the royal jelly of 0.25%, the lactobacillus rhamnosus of 0.09%, the inulin of 0.09%, the oligofructose of 0.36%, surplus is ultrafiltration distilled water, abundant stirring and evenly mixing, left and right fermentation 24 ~ 26h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 3%, continue fermentation 5 days, stir once, make leavening temperature remain on 28 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 90 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 160 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 8% quality proportion in the ageing wine obtained in the step (6), in the condition bottom fermentation 120 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 ~ 98 DEG C, brew time 10 ~ 15min, the obtained wild gastrodia elata f. glauca wine of finished product.
According to the formula described in enforcement 1 and preparation technology, the wild gastrodia elata f. glauca drinking utensils of acquisition has good taste, transparent color and luster, strong and brisk in taste.
Embodiment 2:
A kind of wild gastrodia elata f. glauca wine, comprise each component of following mass percent, each component sum is the Rhizoma Gastrodiae powder of 100%:12%, the glucose activity dry yeast of 0.25%, 52 degree of aromatic Chinese spirits of 2%, the Lactobacterium acidophilum of 0.05%, the bifidobacterium lactis of 0.08%, the bifidumbacterium bifidum of 0.08%, the bifidus bacillus of 0.06%, the bifidus longum bb of 0.12%, the Herba Dendrobii of 0.08%, the Radix Panacis Quinquefolii of 0.06%, the lycium barbarum of 0.15%, the royal jelly of 0.08%, the lactobacillus rhamnosus of 0.04%, the inulin of 0.05%, the oligofructose of 0.05%, surplus is ultrafiltration distilled water.
A kind of wild gastrodia elata f. glauca method for preparing medicated wine, is characterized in that, comprise the following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, by the Rhizoma Gastrodiae powder of 12% and the Herba Dendrobii of 0.08%, the Radix Panacis Quinquefolii of 0.06% and 0.15% lycium barbarum fully mix, ultrafiltration distilled water is added in mixture, soak at room temperature 8 hours, be warmed to 65 DEG C again, soak 1h, slowly cool to 25 DEG C, continue immersion 8 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.25% solid mixt quality proportion simultaneously, 0.05% solid mixt quality proportion Lactobacterium acidophilum, 0.08% solid mixt quality proportion bifidobacterium lactis, 0.08% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.06% solid mixt quality proportion, the bifidus longum bb of 0.12% solid mixt quality proportion, the royal jelly of 0.08% solid mixt quality proportion, the lactobacillus rhamnosus of 0.04% solid mixt quality proportion, the inulin of 0.05% solid mixt quality proportion and the oligofructose of 0.05% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 24h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 1%, continue fermentation 3 days, stir once, make leavening temperature remain on 26 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 60 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 130 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 2 ~ 8% quality proportions in the ageing wine obtained in the step (6), in the condition bottom fermentation 80 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 DEG C, brew time 10min, the obtained wild gastrodia elata f. glauca wine of finished product.
According to the formula described in enforcement 2 and preparation technology, the wild gastrodia elata f. glauca drinking utensils of acquisition has good taste, transparent color and luster, strong and brisk in taste.
Embodiment 3:
A kind of wild gastrodia elata f. glauca wine, comprise each component of following mass percent, the Rhizoma Gastrodiae powder of 20%, the glucose activity dry yeast of 0.36% quality proportion, 0.06% quality proportion Lactobacterium acidophilum, 0.15% quality proportion bifidobacterium lactis, 14% amount proportion bifidumbacterium bifidum, the bifidus bacillus of 0.09% quality proportion, the bifidus longum bb of 0.23% quality proportion, the royal jelly of 0.21% quality proportion, the Herba Dendrobii of 0.09%, the Radix Panacis Quinquefolii of 0.07%, the lycium barbarum of 20%, the lactobacillus rhamnosus of 0.06% quality proportion, the inulin of 0.07% quality proportion and the oligofructose of 0.26% quality proportion, surplus is ultrafiltration distilled water.
The solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.36% solid mixt quality proportion simultaneously, 0.06% solid mixt quality proportion Lactobacterium acidophilum, 0.15% solid mixt quality proportion bifidobacterium lactis, 14% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.09% solid mixt quality proportion, the bifidus longum bb of 0.23% solid mixt quality proportion, the royal jelly of 0.21% solid mixt quality proportion, the lactobacillus rhamnosus of 0.06% solid mixt quality proportion, the inulin of 0.07% solid mixt quality proportion and the oligofructose of 0.26% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 25h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 2%, continue fermentation 4 days, stir once, make leavening temperature remain on 27 DEG C every 1 day, obtained primary fermentation is waken up liquid.
A kind of wild gastrodia elata f. glauca method for preparing medicated wine, is characterized in that, comprise the following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are fully mixed, add ultrafiltration distilled water in mixture, soak at room temperature 8 ~ 12 hours, then be warmed to 65 ~ 72 DEG C, soak 1 ~ 3h, slowly cool to 25 ~ 35 DEG C, continue immersion 8 ~ 12 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.36% solid mixt quality proportion simultaneously, 0.06% solid mixt quality proportion Lactobacterium acidophilum, 0.15% solid mixt quality proportion bifidobacterium lactis, 14% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.09% solid mixt quality proportion, the bifidus longum bb of 0.23% solid mixt quality proportion, the royal jelly of 0.21% solid mixt quality proportion, the lactobacillus rhamnosus of 0.06% solid mixt quality proportion, the inulin of 0.07% solid mixt quality proportion and the oligofructose of 0.26% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 25h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 2%, continue fermentation 4 days, stir once, make leavening temperature remain on 27 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 60 ~ 90 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 130 ~ 160 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 2 ~ 8% quality proportions in the ageing wine obtained in the step (6), in the condition bottom fermentation 80 ~ 120 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 ~ 98 DEG C, brew time 10 ~ 15min, the obtained wild gastrodia elata f. glauca wine of finished product.
According to the formula described in enforcement 3 and preparation technology, the wild gastrodia elata f. glauca drinking utensils of acquisition has good taste, transparent color and luster, strong and brisk in taste.
Embodiment 4:
A kind of wild gastrodia elata f. glauca wine, it is characterized in that, comprise each component of following mass percent, each component sum is the Rhizoma Gastrodiae powder of 100%:12%, the glucose activity dry yeast of 0.35%, 52 degree of aromatic Chinese spirits of 2%, the Lactobacterium acidophilum of 0.06%, the bifidobacterium lactis of 0.08%, the bifidumbacterium bifidum of 0.08%, the bifidus bacillus of 0.06%, the bifidus longum bb of 0.23%, the Herba Dendrobii of 0.08 ~ 0.15%, the Radix Panacis Quinquefolii of 0.06%, the lycium barbarum of 0.15%, the royal jelly of 15%, the lactobacillus rhamnosus of 0.04%, the inulin of 0.05%, the oligofructose of 0.05%, surplus is ultrafiltration distilled water.
Above-mentioned wild gastrodia elata f. glauca method for preparing medicated wine, it comprises the following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, by the Rhizoma Gastrodiae powder of 12% and the Herba Dendrobii of 0.08 ~ 0.15%, the Radix Panacis Quinquefolii of 0.06% and 0.15% lycium barbarum fully mix, ultrafiltration distilled water is added in mixture, soak at room temperature 8 hours, be warmed to 65 DEG C again, soak 1h, slowly cool to 25 DEG C, continue immersion 8 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.35% simultaneously, 52 degree of aromatic Chinese spirits of 2%, the Lactobacterium acidophilum of 0.06%, the bifidobacterium lactis of 0.08%, the bifidumbacterium bifidum of 0.08%, the bifidus bacillus of 0.06%, the bifidus longum bb of 0.23%, the royal jelly of 15%, the lactobacillus rhamnosus of 0.04%, the inulin of 0.05%, the oligofructose of 0.05%, abundant stirring and evenly mixing, left and right fermentation 24 ~ 26h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 1 ~ 3%, continue fermentation 3 ~ 5 days, stir once, make leavening temperature remain on 26 ~ 28 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 60 ~ 90 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 145 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 8% quality proportion in the ageing wine obtained in the step (6), in the condition bottom fermentation 80 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 DEG C, brew time 10min, the obtained wild gastrodia elata f. glauca wine of finished product.
According to the formula described in enforcement 4 and preparation technology, the wild gastrodia elata f. glauca drinking utensils of acquisition has good taste, transparent color and luster, strong and brisk in taste.
As described above, can apply the present invention.
The above; be only the present invention's preferably embodiment; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (10)
1. a wild gastrodia elata f. glauca wine, it is characterized in that, comprise each component of following mass percent, each component sum is the Rhizoma Gastrodiae powder of 100%:12 ~ 25%, the glucose activity dry yeast of 0.25 ~ 0.53%, 52 degree of aromatic Chinese spirits of 2 ~ 8%, the Lactobacterium acidophilum of 0.05 ~ 0.08%, the bifidobacterium lactis of 0.08 ~ 0.25%, the bifidumbacterium bifidum of 0.08 ~ 0.18%, the bifidus bacillus of 0.06 ~ 0.12%, the bifidus longum bb of 0.12 ~ 0.29%, the Herba Dendrobii of 0.08 ~ 0.15%, the Radix Panacis Quinquefolii of 0.06 ~ 0.09%, the lycium barbarum of 0.15 ~ 0.23%, the royal jelly of 0.08 ~ 0.25%, the lactobacillus rhamnosus of 0.04 ~ 0.09%, the inulin of 0.05 ~ 0.09%, the oligofructose of 0.05 ~ 0.36%, surplus is ultrafiltration distilled water.
2. wild gastrodia elata f. glauca wine according to claim 1, it is characterized in that, described Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are ultra-micro powder structure.
3. wild gastrodia elata f. glauca wine according to claim 1, is characterized in that, the mass percent of described glucose activity dry yeast is 0.35%.
4. wild gastrodia elata f. glauca wine according to claim 1, is characterized in that, the mass percent of described Lactobacterium acidophilum is 0.06%.
5. wild gastrodia elata f. glauca wine according to claim 1, is characterized in that, the mass percent of described bifidus longum bb is 0.23%.
6. wild gastrodia elata f. glauca wine according to claim 1, is characterized in that, the mass percent of described royal jelly is 15%.
7. wild gastrodia elata f. glauca wine according to claim 1, is characterized in that, described bifidobacterium lactis is the bacterial strain selected is BB12.
8. a wild gastrodia elata f. glauca method for preparing medicated wine as claimed in claim 1, is characterized in that, comprise the following steps:
Step (1): prepared by Rhizoma Gastrodiae powder, selected high-quality gastrodia elata f. glauca, after cleaning, drying, adopts superfine communication technique to obtain, the Rhizoma Gastrodiae powder of super fine powder;
Step (2): soak, Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum are fully mixed, add ultrafiltration distilled water in mixture, soak at room temperature 8 ~ 12 hours, then be warmed to 65 ~ 72 DEG C, soak 1 ~ 3h, slowly cool to 25 ~ 35 DEG C, continue immersion 8 ~ 12 hours, filter, remove the surplus moisture in the mixture be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum, obtain the solid mixt be made up of Rhizoma Gastrodiae powder and Herba Dendrobii, Radix Panacis Quinquefolii and lycium barbarum;
Step (3): primary fermentation, the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.25 ~ 0.53% solid mixt quality proportion simultaneously, 0.05 ~ 0.08% solid mixt quality proportion Lactobacterium acidophilum, 0.08 ~ 0.25% solid mixt quality proportion bifidobacterium lactis, 0.08 ~ 0.18% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.06 ~ 0.12% solid mixt quality proportion, the bifidus longum bb of 0.12 ~ 0.29% solid mixt quality proportion, the royal jelly of 0.08 ~ 0.25% solid mixt quality proportion, the lactobacillus rhamnosus of 0.04 ~ 0.09% solid mixt quality proportion, the inulin of 0.05 ~ 0.09% solid mixt quality proportion and the oligofructose of 0.05 ~ 0.36% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 24 ~ 26h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 1 ~ 3%, continue fermentation 3 ~ 5 days, stir once, make leavening temperature remain on 26 ~ 28 DEG C every 1 day, obtained primary fermentation is waken up liquid,
Step (4): secondary fermentation, liquid of being waken up by primary fermentation is transferred to secondary fermentation tank, and in about 20 DEG C condition bottom fermentations 60 ~ 90 days, obtained secondary fermentation was waken up liquid;
Step (5): squeeze and filter, liquid of step (4) secondary fermentation being waken up adopts plate-and-frame filter press squeeze and filter to obtain clear liquid;
Step (6): decoct wine ageing, undertaken decocting wine process by decocting wine machine by the clear liquid obtained in step (5), temperature controls at about 85 DEG C, decoct and be cooled to rapidly less than 25 DEG C after drinking, then enter ageing tank, ageing 130 ~ 160 days under the condition of about 18 DEG C, obtained ageing wine;
Step (7): composite fermentation, adds 52 degree aromatic Chinese spirits of 2 ~ 8% quality proportions in the ageing wine obtained in the step (6), in the condition bottom fermentation 80 ~ 120 days of about 20 DEG C, and the composite wine of acquisition rhizoma Gastrodiae;
Step (8): ultrafiltration, carries out ultrafiltration membrance filter to the ageing wine obtained in step (7), obtained filtration wine;
Step (9): bottling sterilization, by high temperature boiling after the filtration wine of acquisition in step (8) loading vial, brew temperatures 95 ~ 98 DEG C, brew time 10 ~ 15min, the obtained wild gastrodia elata f. glauca wine of finished product.
9. wild gastrodia elata f. glauca method for preparing medicated wine according to claim 8, it is characterized in that, in the pre-fermentation process related in described step (3), the solid mixt obtained in step (2) is added in jar fermenter, add the glucose activity dry yeast of 0.36% solid mixt quality proportion simultaneously, 0.06% solid mixt quality proportion Lactobacterium acidophilum, 0.15% solid mixt quality proportion bifidobacterium lactis, 14% solid mixt quality proportion bifidumbacterium bifidum, the bifidus bacillus of 0.09% solid mixt quality proportion, the bifidus longum bb of 0.23% solid mixt quality proportion, the royal jelly of 0.21% solid mixt quality proportion, the lactobacillus rhamnosus of 0.06% solid mixt quality proportion, the inulin of 0.07% solid mixt quality proportion and the oligofructose of 0.26% solid mixt quality proportion, abundant stirring and evenly mixing, left and right fermentation 25h under 24 DEG C of temperature environments subsequently, stir once every 2h, leavening temperature is made to remain on about 24 DEG C, then add the red colouring agent for food, also used as a Chinese medicine of mixture quality proportion 2%, continue fermentation 4 days, stir once, make leavening temperature remain on 27 DEG C every 1 day, obtained primary fermentation is waken up liquid.
10. wild gastrodia elata f. glauca method for preparing medicated wine according to claim 8, it is characterized in that, what relate in described step (6) decocts wine aging process, the clear liquid obtained in step (5) is undertaken decocting wine process by decocting wine machine, temperature controls, at about 85 DEG C, to decoct and be cooled to rapidly less than 25 DEG C after drinking, then enters ageing tank, ageing 145 days under the condition of about 18 DEG C, obtained ageing wine.
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| CN108165438A (en) * | 2018-02-07 | 2018-06-15 | 王德福 | A kind of preparation method of hidden effect resveratrol white wine |
| CN108865911A (en) * | 2018-09-21 | 2018-11-23 | 侯军 | It is a kind of for improve wine brewing distillation yield leavening and preparation method thereof |
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