CN105586227A - Brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor - Google Patents
Brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor Download PDFInfo
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Abstract
The invention discloses a brewing process of mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor. The liquor is brewed through the steps of raw materials preprocessing, soaking, smallanthus sonchifolius processing, medicine adding, fermenting, squeezing and filtering, mixing and ageing, canning and sterilizing and the like with mysorethorn roots and parthenocissus tricuspidata roots as the main raw materials and smallanthus sonchifolius as the substrate. Mysorethorn roots and parthenocissus tricuspidata roots are soaked in high-degree Baijiu and then smashed in a superfine mode, raw material powder is added to the substrate for fermentation, the nutritional substances in raw materials are kept to the maximum extent, the loss of active components is reduced, and the utilization rate of the raw materials is increased; filtering and clarifying are conducted through compound clarifying agent, so the finished product mysorethorn root, parthenocissus tricuspidata root and hawthorn root liquor is stable in color and luster, rich and mellow in flavor, soft in taste and balanced in nutrient and has effects on expelling wind and removing cold, boosting essence and treating asthenia, dispelling wind and removing obstruction in the meridians, promoting blood circulation and clearing away toxin and the like.
Description
Technical field
The present invention relates to a kind of brewage process of wine, especially relate to the brewage process of three wine of a kind of mysorethorn mountain Tiger Mountain short, bristly hair or beard.
Background technology
Mysorethorn root, another name Niu Wang thatch root, King of Hell Ci Gen, be root or the root skin of legume mysorethorn, taste is pungent, warm in nature, nontoxic. " the southern regions of the Yunnan Province book on Chinese herbal medicine " recorded: " control abscess of throat, acute tonsillitis, smashes juice and order watery wine or take with white wine juice. " " conventional glossary of Herbs and Drugs among the people " record: " dispersing wind and cold is controlled cough. Eliminating cold-damp, controls pain in the back, toothache, hemorrhoid. " there is expelling wind and clearing away cold, beneficial essence and control the effects such as empty.
Boston ivy, claim again mountain tiger, bundle stone dragon,, maple rattan, red Pueraria lobota etc., be the perennial large-scale fallen leaves bejuco of Vitaceae, root, the stem of Boston ivy can be used as medicine, and have broken blood, effect of the muscle hemostasis of living, detumescence poison. " Jiangxi Chinese medicine " is recorded: " promoting blood circulation by removing wind. All arthralgia and myalgias, and married woman's red leukorrhea inferior due to stasis person, all cure mainly it. When near, as dispelling wind and removing obstruction in the meridians anodyne, be applicable to joint rheumatism, waist pin weakness waits disease. " there is the effect such as dispelling wind and removing obstruction in the meridians, promoting blood circulation and detoxication.
Hawthorn contains the substance such as vitamin C, carrotene blocks and reduces the generation of free radical, can strengthen the immunity of body, has anti-aging, anticancer effect. Women eats effect that hawthorn can be eliminated body fat, be reduced fat absorption more. In addition, the general flavone in hawthorn has the effect of hemangiectasis and lasting step-down.
At present, mysorethorn root, Boston ivy root, Chinese hawthorn root major part are used as Chinese medicine, and a small amount of is discarded because can not get effectively utilization, exists product category few, the not high problem of exploitation level.
Summary of the invention
The product category that the present invention is directed to existing mysorethorn root, Boston ivy root, Chinese hawthorn root existence is few, the not high problem of exploitation level, a kind of brewage process that has expelling wind and clearing away cold, beneficial essence and control three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard of the health-care effects such as void, dispelling wind and removing obstruction in the meridians, promoting blood circulation and detoxication is provided, not only enrich the product category of mysorethorn root, Boston ivy root, Chinese hawthorn root, and improved utilization rate and the nutritive value thereof of mysorethorn root, Boston ivy root, Chinese hawthorn root.
The present invention solves the technical scheme that its technical problem takes:
A brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, Chinese hawthorn root, radices trichosanthis, radix scrophulariae, common jujube root, cogongrass rhizome and be cut into particle respectively after cleaning, mysorethorn root particle, the Boston ivy root particle of 7kg, the Chinese hawthorn root particle of 5kg, the radices trichosanthis particle of 2.5kg, 2kg radix scrophulariae particle, 2kg common jujube root particle, the 1kg cogongrass rhizome particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 125 DEG C of conditions, and fixation time is 30s;
(2) soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 21kg is 63%vol and soaked, soak after 30 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;
(3) chrysanthemum potato pretreatment: fresh chrysanthemum potato, after cleaning, is cut into chrysanthemum potato grain, places chrysanthemum potato grain to cook in digester to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 7kg concentration be 38% glucose solution, stir, spread coolingly, make chrysanthemum potato material;
(4) dosing: to the distiller's yeast, 2kg peony pollen, 1kg dried immature fruit of citron orange powder, 1kg neat Philippine violet herb powder, the yeast of 0.4kg, the drinking water of 27kg of distiller's yeast, 2kg of sweet potato leaves powder, 3kg sorghum flour, 3kg of mixed material powder, 4kg that adds 7kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(5) fermentation: the temperature control of wine unstrained spirits product is fermented under 31 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 25.7%vol volume ratio, fermentation ends;
(6) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the gelatin of 0.03kg, the bentonite of 0.02kg, after stirring, carry out clarifying treatment, leave standstill 16 days, separate and obtain former wine and wine mud;
(7) mixing, ageing: get the former wine 6kg in soaking wine 10kg, the step (2) in step (2), after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1300MHz, 15 days cold treatment time, 3 DEG C of temperature;
(8) canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 86 DEG C of temperature, time 5min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
Beneficial effect: the present invention adopts high spirit to soak to mysorethorn root, Boston ivy root, Chinese hawthorn root, after immersion, carry out ultra-fine grinding, again raw meal is added in matrix and fermented, farthest retain the nutriment in raw material, reduce the loss of active component, improve the utilization rate of raw material, adopt compound clarifier to filter clarification, make the wine body colour pool of three wine of finished product mysorethorn mountain Tiger Mountain short, bristly hair or beard stable, strong fougere, mouthfeel silk floss be soft, balanced in nutrition, and there is expelling wind and clearing away cold, beneficial essence is controlled the effects such as void, dispelling wind and removing obstruction in the meridians, promoting blood circulation and detoxication.
Detailed description of the invention
Embodiment mono-:
A brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, Chinese hawthorn root, radix scrophulariae, common jujube root, cogongrass rhizome and root bark of tree peony root and be cut into particle respectively after cleaning, mysorethorn root particle, the Boston ivy root particle of 6kg, 3.5kg Chinese hawthorn root particle, 2kg radix scrophulariae particle, 1.5kg common jujube root particle, the 2kg root bark of tree peony root particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 127 DEG C of conditions, and fixation time is 20-25s;
(2) soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 21kg is 63%vol and soaked, soak after 30 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;
(3) chrysanthemum potato pretreatment: fresh chrysanthemum potato, after cleaning, is cut into chrysanthemum potato grain, places chrysanthemum potato grain to cook in digester to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 7kg concentration be 38% glucose solution, stir, spread coolingly, make chrysanthemum potato material;
(4) dosing: to the distiller's yeast, 2kg peony pollen, 1kg dried immature fruit of citron orange powder, 1kg neat Philippine violet herb powder, the yeast of 0.4kg, the drinking water of 27kg of distiller's yeast, 2kg of sweet potato leaves powder, 3kg sorghum flour, 3kg of mixed material powder, 4kg that adds 7kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(5) fermentation: the temperature control of wine unstrained spirits product is fermented under 31 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 25.7%vol volume ratio, fermentation ends;
(6) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the gelatin of 0.03kg, the bentonite of 0.02kg, after stirring, carry out clarifying treatment, leave standstill 16 days, separate and obtain former wine and wine mud;
(7) mixing, ageing: get the former wine 6kg in soaking wine 10kg, the step (2) in step (2), after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1300MHz, 15 days cold treatment time, 3 DEG C of temperature;
(8) canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 86 DEG C of temperature, time 5min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
Embodiment bis-:
A brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, Chinese hawthorn root, common jujube root, Radix Ampelopsis Cantoniensis, tea root, wintersweet root is cut into particle respectively after cleaning, get the mysorethorn root particle of 10kg, the Boston ivy root particle of 7kg, 5.5kg Chinese hawthorn root particle, 2kg Radix Ampelopsis Cantoniensis particle, 1kg tea root particle, 1kg wintersweet root particle mixes, make mixed material, mixed material is carried out to steam beating under 135 DEG C of conditions, fixation time is 10s, in the mixed material after completing, add 0.7kg salt, mix is even, standing 40min afterflush totally carries out secondary with 121 DEG C of steam and completes, fixation time is 40s,
(2) making beating: be that 2.3% citric acid soln carries out defibrination processing to adding 12kg concentration in the 20kg mixed material after steam beating, make mixed serum;
(3) chrysanthemum potato pretreatment: complex enzyme processing: to the tea plum blossom juice, 2kg dried immature fruit of citron orange juice, 1kg burdock juice, 1kg Gorgon fruit juice, the pectase of 0.7kg, the cellulase of 0.32kg that add 4kg in 10kg mixed serum, controlling temperature is that 48 DEG C, time are 5h, mixed serum after treatment complex enzyme is put into centrifuge, centrifuge screen cloth is set to 220 orders, makes raw material juice and raw material slag;
(4) chrysanthemum potato pretreatment: fresh chrysanthemum potato, globe artichoke, sweet potato are after cleaning, be cut into chrysanthemum potato grain, potato, sweet potato, 10kg chrysanthemum potato grain, 6kg potato grain, 2kg sweet potato grain are mixed and in rear placement digester, cooked to ripe and do not stick with paste, take out the raw material juice that adds 5kg in the 10kg chrysanthemum potato grain after backward boiling, glucose solution, 2kg water caltrop starch, the thorn bubble juice of 2kg, 1kg rose pollen, 1kg Roselle powder, the 1kg tap pollen that 4kg concentration is 49%, stir, spread coolingly, make chrysanthemum potato material;
(5) dosing: to the burdock seed powder, 2kg linseed meal, 2kg capsicum leaf powder, 2kg common tetragonia leaf powder, the distiller's yeast of 1.3kg, the yeast of 0.9kg, the drinking water of 32kg of distiller's yeast, 2kg of raw material slag, 3kg loguat leaf powder, 3kg cushaw pollen, 3kg convolvulate asiabell root powder, 3kg radix cynanchi bungei powder, 2kg that adds 6kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(6) fermentation: the temperature control of wine unstrained spirits product is fermented under 29 DEG C of conditions, wine unstrained spirits alcoholic strength reach 24.9%vol volume ratio with time, fermentation ends;
(7) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the agar of 0.04kg, the diatomite of 0.03kg, after stirring, carry out clarifying treatment, leave standstill 16 days, separate and obtain the former wine of mysorethorn root Boston ivy root and wine mud;
(8) ageing: adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1200MHz, 15 days cold treatment time, 4 DEG C of temperature former mysorethorn root Boston ivy root wine;
(9) canned sterilization: will after former wine tinning, carry out water dip sterilization, 84 DEG C of temperature, time 10min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
Embodiment tri-:
A brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, Chinese hawthorn root, day sole root, shank pears, Rubus corchorifolius root is cut into particle respectively after cleaning, mysorethorn root particle, the Boston ivy root particle of 7.5kg, 5kg Chinese hawthorn root particle, 1.5kg days sole root particle, 1kg shank pears particle, the 1kg Rubus corchorifolius root particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 126 DEG C of conditions, and fixation time is 35s;
(2) soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 24kg is 66.5%vol and soaked, soak after 33 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;
(3) chrysanthemum potato pretreatment: fresh chrysanthemum potato, sweet potato, Chinese yam, Chinese herbaceous peony are after cleaning, be cut into chrysanthemum potato grain, sweet potato grain, Chinese yam powder, Chinese herbaceous peony grain, 10kg chrysanthemum potato grain, 7kg sweet potato grain, 3kg Chinese yam powder, 2kg Chinese herbaceous peony grain are mixed and in rear placement digester, cooked to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 6kg concentration be 8% vitamin c solution, the mangosteen powder of 3kg, the guava powder of 2kg, the Sucus Phyllanthi of 1kg, the polygonatum odoratum juice of 1kg, 1kg ground ear juice, stir, spread coolingly, make chrysanthemum potato material;
(4) dosing: to the purslane powder, 2kg Fructus Schisandrae Chinensis powder, 2kg ansu apricot powder, the indigo fruit powder of 2kg, the distiller's yeast of 2kg, the yeast of 0.9kg, the drinking water of 36kg of radix scrophulariae powder, 2kg of stem of noble dendrobium leaf powder, 2kg of sorghum flour, the black corn flour of 3kg, the black wolfberry fruit powder of 3kg, 2kg of distiller's yeast, 4kg of mixed material powder, 6kg that adds 8kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(5) fermentation: the temperature control of wine unstrained spirits product is fermented under 34 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 26.7%vol volume ratio, fermentation ends;
(6) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the shitosan of 0.03kg, the agar of 0.02kg, after stirring, carry out clarifying treatment, leave standstill 18 days, separate and obtain former wine and wine mud;
(7) mixing, ageing: get former wine 7kg, Hawthorn Fruit Wine 4kg, applejack 1kg in soaking wine 12kg, the step (2) in step (2), after mixing, make mixing wine, to mix wine adopts the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1100MHz, 10 days cold treatment time, 1 DEG C of temperature;
(8) canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 83 DEG C of temperature, time 14min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
Embodiment tetra-:
A brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, Chinese hawthorn root, common cowpea root, glabrousleaf pittosporum root, smallleaf rock cotoneaster root and be cut into particle respectively after cleaning, mysorethorn root particle, the Boston ivy root particle of 6.5kg, 4.5kg Chinese hawthorn root particle, 1kg common cowpea root particle, 1kg glabrousleaf pittosporum root particle, the 1kg smallleaf rock cotoneaster root particle of getting 10kg mix, make mixed material, in the citric acid soln that is 7% in concentration by mixed material, soak 80min, after soaking, take out, mixed material is carried out to steam beating under 140 DEG C of conditions, and fixation time is 6s;
(2) soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 29kg is 68%vol and soaked, soak after 27 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;
(3) chrysanthemum potato pretreatment: fresh chrysanthemum potato is after cleaning, be cut into chrysanthemum potato grain, chrysanthemum potato grain is placed and cooked in digester to ripe and do not stick with paste, take out the grape pip powder, the mushroom powder of 1kg, 1kg Seeds of Trichosanthes kirilowii juice, the 1kg that in the 10kg chrysanthemum potato grain after backward boiling, add 5kg red-spotted stonecrop pollen, 3kg pomegranate seed powder, 1kg collapse dish juice, 1kg water pear juice, stir, spread coolingly, make chrysanthemum potato material;
(4) dosing: to the distiller's yeast, 2kg rose pollen, the flat bamboo pollen of 1kg, 1kg acacia pollen, the yeast of 0.7kg, the drinking water of 35kg of distiller's yeast, 2kg Chinese pear-leaved crabapple juice, 2kg of lyrate hemistepta herb powder, 3kg black corn flour, 3kg noodles dish powder, 3kg of mixed material powder, 4kg that adds 8kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(5) fermentation: the temperature control of wine unstrained spirits product is fermented under 35 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 28.2%vol volume ratio, fermentation ends;
(6) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the shitosan of 0.03kg, the agar of 0.01kg, after stirring, carry out clarifying treatment, leave standstill 22 days, separate and obtain former wine and wine mud;
(7) mixing, ageing: get the former wine 7kg in soaking wine 11kg, the step (2) in step (2), after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1200MHz, 18 days cold treatment time, 6 DEG C of temperature;
(8) canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 83 DEG C of temperature, time 7min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
Embodiment five:
A brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, Chinese hawthorn root, HERBA SHUTERIAE, caulis piperis futokadsurae, lotus chrysanthemum and be cut into particle respectively after cleaning, mysorethorn root particle, the Boston ivy root particle of 7kg, 5.3kg Chinese hawthorn root particle, 2kg HERBA SHUTERIAE particle, 1kg caulis piperis futokadsurae root particle, the 1kg lotus chrysanthemum particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 125 DEG C of conditions, and fixation time is 37s;
(2) soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 26kg is 65%vol and soaked, soak after 23 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;
(3) chrysanthemum potato pretreatment: fresh chrysanthemum Shu, Quinces Quince, hickory chick, burdock are after cleaning, be cut into chrysanthemum potato Li, Quinces Quince grain, hickory chick grain, burdock grain, 10kg chrysanthemum potato grain, 5kg Quinces Quince grain, 3kg hickory chick grain, 1kg burdock grain are mixed and in rear placement digester, cooked to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 6.5kg concentration be 53% glucose solution, the Hippophae Rhamnoides L. juice of 3kg, 2kg beans pear juice, the unusual fruit juice of 1kg, 1kg pineapple certain kind of berries juice, 1kg nipa palm juice, stir, spread coolingly, make chrysanthemum potato material;
(4) dosing: to the asparagus powder, 1kg spring mushroom powder, the yeast of 0.6kg, the drinking water of 43kg of spina gleditsiae powder, 1kg of distiller's yeast, 1.5kg of sweet tea rattan powder, 1.8kg of Jong-koutong powder, 2kg of grape pip powder, 2kg of mountain celery powder, 2kg of dictyophora phalloidea powder, 2kg of oatmeal, 3kg of distiller's yeast, 4kg of mixed material powder, 4.2kg that adds 7.7kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(5) fermentation: the temperature control of wine unstrained spirits product is fermented under 37 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 26.9%vol volume ratio, fermentation ends;
(6) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the fish glue of 0.06kg, the gelatin of 0.03kg, after stirring, carry out clarifying treatment, leave standstill 22 days, separate and obtain former wine and wine mud;
(7) mixing, ageing: get the former wine 7kg in soaking wine 15kg, the step (2) in step (2), after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1600MHz, 11 days cold treatment time, 2 DEG C of temperature;
(8) canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 87 DEG C of temperature, time 3min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a brewage process for three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, is characterized in that, adopts following steps:
(1) pretreatment of raw material: select fresh, disease-free mysorethorn root, Boston ivy root, radices trichosanthis, radix scrophulariae, common jujube root, cogongrass rhizome and be cut into particle respectively after cleaning, mysorethorn root particle, the Boston ivy root particle of 7kg, the radices trichosanthis particle of 5kg, 2kg radix scrophulariae particle, 2kg common jujube root particle, the 1kg cogongrass rhizome particle of getting 10kg mix, make mixed material, mixed material is carried out to steam beating under 125 DEG C of conditions, and fixation time is 30s;
(2) soak: the 10kg mixed material after completing is added in the white wine that the alcoholic strength of 21kg is 63%vol and soaked, soak after 30 days, filter, make soaking wine and mixed material slag, mixed material slag is carried out to ultra-fine grinding, make mixed material powder;
(3) chrysanthemum potato pretreatment: fresh chrysanthemum potato, after cleaning, is cut into chrysanthemum potato grain, places chrysanthemum potato grain to cook in digester to ripe and do not stick with paste, take out that in the 10kg chrysanthemum potato grain after backward boiling, to add 7kg concentration be 38% glucose solution, stir, spread coolingly, make chrysanthemum potato material;
(4) dosing: to the distiller's yeast, 2kg peony pollen, 1kg dried immature fruit of citron orange powder, 1kg neat Philippine violet herb powder, the yeast of 0.4kg, the drinking water of 27kg of distiller's yeast, 2kg of sweet potato leaves powder, 3kg sorghum flour, 3kg of mixed material powder, 4kg that adds 7kg in 10kg chrysanthemum potato material, mixing and stirring, makes wine unstrained spirits;
(5) fermentation: the temperature control of wine unstrained spirits product is fermented under 31 DEG C of conditions, when wine unstrained spirits alcoholic strength reaches 25.7%vol volume ratio, fermentation ends;
(6) squeeze and filter: adopt plate and frame filter press to carry out Separation of Solid and Liquid the wine unstrained spirits of fermentation ends, make pure mellow wine and vinasse, in 10kg pure mellow wine, add the gelatin of 0.03kg, the bentonite of 0.02kg, after stirring, carry out clarifying treatment, leave standstill 16 days, separate and obtain former wine and wine mud;
(7) mixing, ageing: get the former wine 6kg in soaking wine 10kg, the step (2) in step (2), after mixing, make mixing wine, will mix wine and adopt the auxiliary cold treatment of microwave to accelerate ageing, microwave frequency 1300MHz, 15 days cold treatment time, 3 DEG C of temperature;
(8) canned sterilization: will after the mixing wine tinning after ageing, carry out water dip sterilization, 86 DEG C of temperature, time 5min, makes three wine of mysorethorn mountain Tiger Mountain short, bristly hair or beard, stores after cooling under cryogenic conditions.
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| CN107541439A (en) * | 2017-09-28 | 2018-01-05 | 程龙凤 | A kind of brewage process of winter creeper stone blood double joint wine |
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Application publication date: 20160518 |