CN105779202A - Brewing process for functional truffle maca multiple-grain wine - Google Patents

Brewing process for functional truffle maca multiple-grain wine Download PDF

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Publication number
CN105779202A
CN105779202A CN201610325856.5A CN201610325856A CN105779202A CN 105779202 A CN105779202 A CN 105779202A CN 201610325856 A CN201610325856 A CN 201610325856A CN 105779202 A CN105779202 A CN 105779202A
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China
Prior art keywords
wine
drink
food
grain
maca
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贾俊静
李佳薇
李嘉盛
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Yunnan Runpan Biotechnology Co Ltd
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Yunnan Runpan Biotechnology Co Ltd
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Priority to CN201610325856.5A priority Critical patent/CN105779202A/en
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
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    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/57—Birds; Materials from birds, e.g. eggs, feathers, egg white, egg yolk or endothelium corneum gigeriae galli
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/074—Ganoderma
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Abstract

The invention belongs to the technical field of wine making, and particularly relates to a brewing process for functional truffle maca multiple-grain wine. According to the brewing process, truffle maca multiple-grain wine is taken as a raw material, and is supplemented with Chinese herbal medicines as Chinese yeast. According to the conventional wine brewing process, distilled liquor or fermented glutinous rice liquor is prepared; the living needs of modern people are combined to carry out repeated debugging, so that the composition proportion of the functional wine is determined, and therefore, the flavor of the conditional wine is kept, and the wine health care function is achieved; and the brewing process is a conventional wine brewing process which is purely green, purely natural and purely manually processed.

Description

A kind of fermentation technique of functional type Truffe Maca many grain wine
Technical field
The invention belongs to brewing technical field, particularly relate to the fermentation technique of a kind of functional type Truffe Maca many grain wine.
Background technology
The brewing technology that all spreads of all times, conventional brew skill is summary and the crystallization of wisdom of China's working people's knowhow over the past thousands of years.Currently, along with consumer is more and more higher to food safety requirements, pure green, pure natural, the pure manual conventional brew processed increasingly are subject to the welcome of consumer.China's method of making liquor is of long standing and well established, various in style, and famous brand of wine is assembled, and enjoys great prestige China and foreign countries, and about the legend of wine, opinions vary.But recording according to history records, Liquor Making Technology comes from the Xia dynasty (B.C. 2033 to B.C. 1562), from the present existing history in 4000.The people of invention wine is wine, and its contribution to the history of is in that to have started the brewing method of sorghum wine, namely brewages rice wine with Sorghum vulgare Pers., has established the manufacturing basis of China's Chinese liquor, thus holy for wine brewing founder and wine by descendant's honor.The affairs of human life change, imperial court is more folded, change be give birth to a multitude of heroes, development in science and technology, the world becomes more colourful；Invariably Liquor Making Technology, passes on from generation to generation.No matter wine-making technology, or brewing technique and instrument, the elite of in store my late grandfather all the time.Make wine and be not only a technology, but an art, it is the art of a Men Shui and fire, has only grasped water temperature and the duration and degree of heating accurately, just can spawn peerless good wine.
Conventional brew is generally adopted grain and carries out brew, and the raw material of the Medicine Food Homology such as Truffe, Maca is usually throws in the use that carries out steeping in wine in Chinese liquor, and shortcoming is that effective ingredient leaching rate is extremely low, causes the significant wastage of former material.So Truffe, Maca are carried out steaming and decocting brew to obtain former dew by the present invention together with many grains, then carrying out in proportion blending by it becoming functional type wine, this will be greatly improved the effective component extraction rate in food materials, reduces the waste of precious food materials, meanwhile, tradition sweet-smelling many grain bartender's health-care function is given.
Scientific research data display Truffe contains the essential trace elements such as rich in protein, 18 seed amino acids (including 8 kinds of essential amino acids that human body can not synthesize), unsaturated fatty acid, multivitamin, zinc, manganese, ferrum, calcium, phosphorus, selenium, and the substantial amounts of metabolite such as the acid of sphingolipid, cerebroside, ceramide, triterpene, androsterone, adenosine, Truffe, sterol, Truffe polysaccharide, Truffe polypeptide, there is high healthy nutritive value.Wherein androsterone have supporing yang, nurse one's health endocrine remarkable efficacy；Sphingolipid compound has obvious activity in preventing senile dementia, atherosclerosis and antitumor cell toxicity；Polysaccharide, polypeptide, triterpene have enhancing immunity, defying age, fatigue-resisting function, can be used for health-care body-nourishing.
Same, human body, rich in high unit nutrient, is had the function of nourishing and fit keeping function by Maca.
The crops such as Oryza glutinosa, rice, Semen Tritici aestivi, Sorghum vulgare Pers., Semen Maydis are the dispensing secret recipes handed down from one's ancestors of some famous and precious wine, if Jian Nan Chun wine is exactly arrange in pairs or groups by a certain percentage with five kinds of grains such as the Oryza glutinosa of high-quality, rice, Semen Tritici aestivi, Sorghum vulgare Pers., Semen Maydiss, real enforcement pure grain solid traditional handicraft is brewageed.Substantial amounts of scientific experiments shows: the quiet and tastefully laid out exquisiteness of fermented glutinous rice, and rice wine brewing is continuous soft sweet ice-cold, and Semen Tritici aestivi wine brewing is salubrious, and the wine brewing of red fine strain of millet is pure, and Semen Maydis wine brewing is plentiful.The grain of these high-qualitys, rich in starch, protein, unsaturated fatty acid, vitamin and various trace elements, under the common participation effect of multiple natural microorganisms in " ancient cellar for storing things " group and big Koji, through extremely complex biochemical processes such as saccharifying, fermentation, product acid, the raw perfume of esterification, it is finally converted into wine and constitutes the trace fragrance matter of plentiful mellow and full wine body, thus forming long-drawn-out U.S. unique typical case's flavour characteristic.
Therefore, it is necessary to according to conventional brew technique, with Maca for raw material, in conjunction with modern people's living needs, develop a kind of health Maca wine series products with great market value.
Summary of the invention
It is an object of the invention to provide the fermentation technique of a kind of functional type Truffe Maca many grain wine, according to conventional brew technique, combining modern people's living needs, repeatedly debug, it is determined that the proportion of composing of this functional liquor.Not only retain the sweet-smelling of traditional wine, more impart bartender's health-care function, be the conventional brew of a kind of pure green, pure natural, pure manual processing.
Functional type Truffe Maca many grain wine of the present invention is distillation liquor, adopts step in detail below to make:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
nullAccording to season or standby according to plant growing feature harvesting medical herbs，Described medical herbs includes: Ramulus et folium buddlejae davidii 1-3 part、Radix Asparagi 1-3 part、Chervil 1-3 part、Little Radix Scutellariae 1-3 part、Radix Gentianae 1-3 part、Herba Dracocephali 1-3 part、Fructus Hordei Germinatus 1-3 part、Horsewhip is 1-3 part slightly、Mountain gallbladder ginseng 1-3 part、Gold bamboo 1-3 part、Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 1-3 part、Gold thread hoist 1-3 part、Radix Saposhnikoviae 1-3 part、Folium Mori 1-3 part、Spica Prunellae 1-3 part、Poria 1-3 part、Herba Houttuyniae 1-3 part、Herba Taraxaci 1-3 part、Urtica cannabina L. seed SUANMUGUA 1-3 part、Semen Plantaginis 1-3 part、Radix Notoginseng 1-4 part、Acid is many according to 1-3 part、Pseudobulbus Bletillae (Rhizoma Bletillae) 1-3 part、Armeniaca mume Sieb. 1-3 part、Ganoderma 1-3 part、Folium Eriobotryae 1-3 part、Radix Glycyrrhizae 1-3 part、Herba Begoniae Yunnanensis 1-3 part、Pericarpium Zanthoxyli 1-3 part、Discolia Vittifrons Sch. room 1-3 part、Endothelium Corneum Gigeriae Galli 1-3 part；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to mass fraction each about 3%, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75-80% brown sugar and 20-25% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10-1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, bubble grain
Adopt Semen Maydis 20%, Fructus Hordei Vulgaris 15%, Semen Tritici aestivi 15%, Sorghum vulgare Pers. 10%, buckwheat seed 10%, Semen avenae nudae 10%, Rhizoma Solani tuber osi 10%, Flos Musellae Lasiocarpae 5%, ferrum rattan fruit 3%, red rice 2% as wine material, bubble grain is carried out after dry in the sun, wild truffle, Maca are pulverized laggard row bubble grain, during bubble grain, the water surface exceeds grain 10cm, water temperature is 80 DEG C, and soak time is 6-7 hour；
3rd step, steaming grain
After above-mentioned grain or wild fruit are carried out bubble grain, clean, be then put in big iron pan respectively and carry out just steaming, vexed water and multiple steaming, obtain many grain food and drink, wild truffle food and drink and Maca food and drink；
4th step, cool food and drink
After determining that food and drink boils, water is filtered dry, is then placed in the dustpan of bamboo weaving and spreads out equably, and place it in shady and cool place and dry in the shade；
5th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on three kinds of food and drink, then repeatedly mix thoroughly；The food and drink that 12-13kg grain boils need to use yeast for brewing rice wine 4-6；
6th step, fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot and seal, Sealing period is 40-60d, and enamel pot must be placed on the corner that in room, cool place is safe；
7th step, distillation
Utilize the roasting wine of cauldron that three kinds of food and drink are distilled, respectively obtain former dew, be collected, in order to blending use；
8th step, examination wine
Still-process carries out examination wine, the dynamics of inspection wine；
9th step, blend
Various food and drink are distilled to the end wine, middle wine and tail after drinking, first carry out the number of degrees and blend, carry out the former dew after the number of degrees are blent and blend in proportion, the former dew of Truffe, Maca respectively accounts for 15%, and the former dew of many grains accounts for 70%；
Tenth step, storage
To the jar of the wine enamel material blent with turn kettle and store.
As preferably, further, mixing in the process of yeast for brewing rice wine in the 5th step, the food and drink that 12-13kg grain boils need to use yeast for brewing rice wine 4-6.
As preferably, further, carrying out in the process of steaming grain in the 3rd step, when carrying out first steaming, vexed water and steam again, first steamed journey is 30min, and multiple steamed journey is 1h；Steam and grain process adopts firewood.
As preferably, further, carrying out in the process distilled in the 7th step, adopting the roasting wine mode of cauldron, it concretely comprises the following steps:
1) equipment prepares
The stannum pot of diameter about 1m flatly, after wash clean, is used for cooling down；It is fixed on iron pan a bite that the diameter on stove is 1.2m, puts into appropriate water, in order to the short steam of heating；The wood leaving wine guiding tube mouth on waist discriminates one, is used for filling food and drink and deriving wine juice；Gauze belt 6m, is used for sealing stannum pot and discriminating mouth；Wooden connects one, wine wooden dipper, rolls up groove one with the wine bamboo of leading connecing wine wooden dipper coupling；Osculum ceramic pot one, for accepting the wine derived from discriminate；Heating firewood；Dress cooling cold water wooden barrel one；
2) thermal distillation is added
After determining and getting out apparatus above, first discriminating to insert by wood has in the pot of water on stove, then food and drink is put into the Zhen end, the amount of food and drink is to install to the Zhen end more than 1/4 for principle, wine wooden dipper will be connect it will be fixed with the centre of Zhen afterwards, wine bamboo volume groove will be led be connected on wine wooden dipper and pass outside Zhen, under it, connect wine ceramic pot；Then, cooling stannum pot normal incidence is placed on Zhen mouth, puts into cold water at Xi Guozhong；Then sealing stannum pot with ready gauze and discriminate the place that mouth contacts, igniting heating, after heating at the bottom of stove, make the water in pot at the bottom of Zhen boiled, its steam is actuated in Zhen food and drink steam and is risen, and when this steam becomes liquid wine after running into the stannum the bottom of a pan of low temperature, wine entrance of dripping connects wine wood wooden dipper, then pass through water conservancy diversion bamboo volume groove, flow in the pottery container outside discriminating, collect and obtain former dew, in order to blending use, still-process changes the water in stannum pot is not parked, to ensure that in pot, water keeps low temperature.
As the another way of the present invention, described functional type Truffe Maca many grain wine is distiller grains Chinese liquor, and its concrete making step is:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
nullAccording to season or standby according to plant growing feature harvesting medical herbs，Described medical herbs includes: Ramulus et folium buddlejae davidii 1-3 part、Radix Asparagi 1-3 part、Chervil 1-3 part、Little Radix Scutellariae 1-3 part、Radix Gentianae 1-3 part、Herba Dracocephali 1-3 part、Fructus Hordei Germinatus 1-3 part、Horsewhip is 1-3 part slightly、Mountain gallbladder ginseng 1-3 part、Gold bamboo 1-3 part、Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 1-3 part、Gold thread hoist 1-3 part、Radix Saposhnikoviae 1-3 part、Folium Mori 1-3 part、Spica Prunellae 1-3 part、Poria 1-3 part、Herba Houttuyniae 1-3 part、Herba Taraxaci 1-3 part、Urtica cannabina L. seed SUANMUGUA 1-3 part、Semen Plantaginis 1-3 part、Radix Notoginseng 1-4 part、Acid is many according to 1-3 part、Pseudobulbus Bletillae (Rhizoma Bletillae) 1-3 part、Armeniaca mume Sieb. 1-3 part、Ganoderma 1-3 part、Folium Eriobotryae 1-3 part、Radix Glycyrrhizae 1-3 part、Herba Begoniae Yunnanensis 1-3 part、Pericarpium Zanthoxyli 1-3 part、Discolia Vittifrons Sch. room 1-3 part、Endothelium Corneum Gigeriae Galli 1-3 part；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75-80% brown sugar and 20-25% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10-1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, wine material pretreatment and processing thereof
Adopt Semen Maydis 20%, Fructus Hordei Vulgaris 15%, Semen Tritici aestivi 15%, Sorghum vulgare Pers. 10%, buckwheat seed 10%, Semen avenae nudae 10%, Rhizoma Solani tuber osi 10%, Flos Musellae Lasiocarpae 5%, ferrum rattan fruit 3%, red rice 2% as wine material, wherein, Fructus Hordei Vulgaris, Semen Tritici aestivi, Semen avenae nudae, Semen Maydis and buckwheat seed grinds are also standby after dusting cover, and Sorghum vulgare Pers. is standby after smashing decapsidate in wood mortar；Rhizoma Solani tuber osi is cleaned standby, Flos Musellae Lasiocarpae through chopping, decocting in water, dry standby；It is standby that ferrum rattan fruit removes shell；
3rd step, steaming food and drink
Standby wine material is loaded during wood is discriminated and cooks, be placed on after cooking in bamboo dustpan and spread out equably, and place it in shady and cool place and treat that it lower the temperature, place it in cool place place and dry in the shade；
4th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on food and drink, then repeatedly mix thoroughly；
5th step, seal food and drink by its fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot, fermentation time is 40-60d, can opening every day after dress altar and add boiled water and mix well and drink, namely obtaining functional type Truffe Maca many grain wine is distiller grains Chinese liquor.
Further, as preferably, mixing in the process of yeast for brewing rice wine in the 4th step, " Chinese liquor " food and drink that every 12.5kg grain steams is generally with yeast for brewing rice wine 1-2.
Beneficial effects of the present invention
1, the present invention is with Truffe, Maca, many grain for raw material, according to conventional brew technique, combining modern people's living needs, repeatedly debugs, it is determined that the proportion of composing of this functional liquor.Not only retain the sweet-smelling of traditional wine, more impart bartender's health-care function, be the conventional brew of a kind of pure green, pure natural, pure manual processing.
2, Truffe, Maca and many grain are carried out steaming and decocting by certain proportioning as food and drink to brew health promoting wine into by the present invention, are greatly improved the effective component extraction rate in food materials, reduce the waste of precious food materials, meanwhile, give tradition alcohol XIAGNNUOMI grain bartender's health-care function.
3, the yeast for brewing rice wine of the present invention is mixed tens kinds of medical herbs, the style of the wine that the different yeast for brewing rice wine of formula spawns is different, wine is the length of hundred medicines, it it is best solvent, many additive methods are difficult to the medicine precipitated out by its effective ingredient, great majority can extract by means of this characteristic of wine, and can give full play to its disease preventing and treating, the drug effect of life lengthening.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1
Functional type Truffe Maca many grain wine of the present embodiment is distillation liquor, adopts step in detail below to make:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
According to season or standby according to plant growing feature harvesting medical herbs, described medical herbs includes: Ramulus et folium buddlejae davidii 1 part, Radix Asparagi 1 part, chervil 1 part, little Radix Scutellariae 1 part, Radix Gentianae 1 part, Herba Dracocephali 1 part, 1 part of Fructus Hordei Germinatus, slightly 1 part of horsewhip, mountain gallbladder joins 1 part, 1 part of bamboo of gold, the Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 1 part, gold thread hoist 1 part, Radix Saposhnikoviae 1 part, 1 part of Folium Mori, Spica Prunellae 1 part, 1 part of Poria, Herba Houttuyniae 1 part, Herba Taraxaci 1 part, Urtica cannabina L. seed SUANMUGUA 1 part, Semen Plantaginis 1 part, Radix Notoginseng 1 part, acid is many according to 1 part, Pseudobulbus Bletillae (Rhizoma Bletillae) 1 part, 1 part of Armeniaca mume Sieb., Ganoderma 1 part, Folium Eriobotryae 1 part, 1 part of Radix Glycyrrhizae, Herba Begoniae Yunnanensis 1 part, 1 part of Pericarpium Zanthoxyli, 1 part of Discolia Vittifrons Sch. room, Endothelium Corneum Gigeriae Galli 1 part；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75% brown sugar and 20% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, bubble grain
By Semen Maydis, Fructus Hordei Vulgaris, Semen Tritici aestivi, Sorghum vulgare Pers., buckwheat seed, Semen avenae nudae, Rhizoma Solani tuber osi as wine material, the ratio of many grains is Semen Maydis: Fructus Hordei Vulgaris: Semen Tritici aestivi: Sorghum vulgare Pers.: buckwheat seed: Semen avenae nudae: Rhizoma Solani tuber osi=1:1:1:1:1:1:1, bubble grain is carried out after carrying out dry in the sun, wild truffle, Maca are pulverized laggard row bubble grain, during bubble grain, the water surface exceeds grain 10cm, water temperature is 80 DEG C, and soak time is 6-7 hour；
3rd step, steaming grain
After above-mentioned grain or wild fruit are carried out bubble grain, clean, be then put in big iron pan respectively and carry out just steaming, vexed water and multiple steaming, obtain many grain food and drink, wild truffle food and drink and Maca food and drink；
4th step, cool food and drink
After determining that food and drink boils, water is filtered dry, is then placed in the dustpan of bamboo weaving and spreads out equably, and place it in shady and cool place and dry in the shade；
5th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on three kinds of food and drink, then repeatedly mix thoroughly；The food and drink that 12-13kg grain boils need to use yeast for brewing rice wine 4-6；
6th step, fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot and seal, Sealing period is 40-60d, and enamel pot must be placed on the corner that in room, cool place is safe；
7th step, distillation
Utilize the roasting wine of cauldron that three kinds of food and drink are distilled, respectively obtain former dew, be collected, in order to blending use；
8th step, examination wine
Still-process carries out examination wine, the dynamics of inspection wine；
9th step, blend
Various food and drink are distilled to the end wine, middle wine and tail after drinking, first carry out the number of degrees and blend, carry out the former dew after the number of degrees are blent and blend in proportion, the former dew of Truffe, Maca respectively accounts for 15%, and the former dew of many grains accounts for 70%；
Tenth step, storage
To the jar of the wine enamel material blent with turn kettle and store.
Embodiment 2
Functional type Truffe Maca many grain wine of the present embodiment is distillation liquor, adopts step in detail below to make:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
According to season or standby according to plant growing feature harvesting medical herbs, described medical herbs includes: Ramulus et folium buddlejae davidii 3 parts, Radix Asparagi 3 parts, chervil 3 parts, little Radix Scutellariae 3 parts, Radix Gentianae 3 parts, Herba Dracocephali 3 parts, 3 parts of Fructus Hordei Germinatus, slightly 3 parts of horsewhip, mountain gallbladder joins 3 parts, 3 parts of bamboo of gold, the Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 3 parts, gold thread hoist 3 parts, Radix Saposhnikoviae 3 parts, 3 parts of Folium Mori, Spica Prunellae 3 parts, 3 parts of Poria, Herba Houttuyniae 3 parts, Herba Taraxaci 3 parts, Urtica cannabina L. seed SUANMUGUA 3 parts, Semen Plantaginis 3 parts, Radix Notoginseng 4 parts, acid is many according to 3 parts, Pseudobulbus Bletillae (Rhizoma Bletillae) 3 parts, 3 parts of Armeniaca mume Sieb., Ganoderma 3 parts, Folium Eriobotryae 3 parts, 3 parts of Radix Glycyrrhizae, Herba Begoniae Yunnanensis 3 parts, 3 parts of Pericarpium Zanthoxyli, 3 parts of Discolia Vittifrons Sch. room, Endothelium Corneum Gigeriae Galli 3 parts；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 80% brown sugar and 20% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, bubble grain
By Semen Maydis, Fructus Hordei Vulgaris, Semen Tritici aestivi, Sorghum vulgare Pers., buckwheat seed, Semen avenae nudae, Rhizoma Solani tuber osi as wine material, the ratio of many grains is Semen Maydis: Fructus Hordei Vulgaris: Semen Tritici aestivi: Sorghum vulgare Pers.: buckwheat seed: Semen avenae nudae: Rhizoma Solani tuber osi=1:1:1:1:1:1:1, bubble grain is carried out after carrying out dry in the sun, wild truffle, Maca are pulverized laggard row bubble grain, during bubble grain, the water surface exceeds grain 10cm, water temperature is 80 DEG C, and soak time is 6-7 hour；
3rd step, steaming grain
After above-mentioned grain or wild fruit are carried out bubble grain, clean, be then put in big iron pan respectively and carry out just steaming, vexed water and multiple steaming, obtain many grain food and drink, wild truffle food and drink and Maca food and drink；
4th step, cool food and drink
After determining that food and drink boils, water is filtered dry, is then placed in the dustpan of bamboo weaving and spreads out equably, and place it in shady and cool place and dry in the shade；
5th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on three kinds of food and drink, then repeatedly mix thoroughly；The food and drink that 12-13kg grain boils need to use yeast for brewing rice wine 4-6；
6th step, fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot and seal, Sealing period is 40-60d, and enamel pot must be placed on the corner that in room, cool place is safe；
7th step, distillation
Utilize the roasting wine of cauldron that three kinds of food and drink are distilled, respectively obtain former dew, be collected, in order to blending use；
8th step, examination wine
Still-process carries out examination wine, the dynamics of inspection wine；
9th step, blend
Various food and drink are distilled to the end wine, middle wine and tail after drinking, first carry out the number of degrees and blend, carry out the former dew after the number of degrees are blent and blend in proportion, the former dew of Truffe, Maca respectively accounts for 15%, and the former dew of many grains accounts for 70%；
Tenth step, storage
To the jar of the wine enamel material blent with turn kettle and store.
Embodiment 3
Preferred as embodiment 1,2, mixes in the process of yeast for brewing rice wine in the 5th step, and the food and drink that 12-13kg grain boils need to use yeast for brewing rice wine 4-6.
As preferably, carrying out in the process of steaming grain in the 3rd step, when carrying out first steaming, vexed water and steam again, first steamed journey is 30min, and multiple steamed journey is 1h；Steam and grain process adopts firewood.
As preferably, carrying out in the process distilled in the 7th step, adopting the roasting wine mode of cauldron, it concretely comprises the following steps:
1) equipment prepares
The stannum pot of diameter about 1m flatly, after wash clean, is used for cooling down；It is fixed on iron pan a bite that the diameter on stove is 1.2m, puts into appropriate water, in order to the short steam of heating；The wood leaving wine guiding tube mouth on waist discriminates one, is used for filling food and drink and deriving wine juice；Gauze belt 6m, is used for sealing stannum pot and discriminating mouth；Wooden connects one, wine wooden dipper, rolls up groove one with the wine bamboo of leading connecing wine wooden dipper coupling；Osculum ceramic pot one, for accepting the wine derived from discriminate；Heating firewood；Dress cooling cold water wooden barrel one；
2) thermal distillation is added
After determining and getting out apparatus above, first discriminating to insert by wood has in the pot of water on stove, then food and drink is put into the Zhen end, the amount of food and drink is to install to the Zhen end more than 1/4 for principle, wine wooden dipper will be connect it will be fixed with the centre of Zhen afterwards, wine bamboo volume groove will be led be connected on wine wooden dipper and pass outside Zhen, under it, connect wine ceramic pot；Then, cooling stannum pot normal incidence is placed on Zhen mouth, puts into cold water at Xi Guozhong；Then sealing stannum pot with ready gauze and discriminate the place that mouth contacts, igniting heating, after heating at the bottom of stove, make the water in pot at the bottom of Zhen boiled, its steam is actuated in Zhen food and drink steam and is risen, and when this steam becomes liquid wine after running into the stannum the bottom of a pan of low temperature, wine entrance of dripping connects wine wood wooden dipper, then pass through water conservancy diversion bamboo volume groove, flow in the pottery container outside discriminating, collect and obtain former dew, in order to blending use, still-process changes the water in stannum pot is not parked, to ensure that in pot, water keeps low temperature.
Embodiment 4
As the another way of the present invention, described functional type Truffe Maca many grain wine is distiller grains Chinese liquor, and its concrete making step is:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
According to season or standby according to plant growing feature harvesting medical herbs, described medical herbs includes:: Ramulus et folium buddlejae davidii 3 parts, Radix Asparagi 3 parts, chervil 3 parts, little Radix Scutellariae 3 parts, Radix Gentianae 3 parts, Herba Dracocephali 3 parts, 3 parts of Fructus Hordei Germinatus, slightly 3 parts of horsewhip, mountain gallbladder joins 3 parts, 3 parts of bamboo of gold, the Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 3 parts, gold thread hoist 3 parts, Radix Saposhnikoviae 3 parts, 3 parts of Folium Mori, Spica Prunellae 3 parts, 3 parts of Poria, Herba Houttuyniae 3 parts, Herba Taraxaci 3 parts, Urtica cannabina L. seed SUANMUGUA 3 parts, Semen Plantaginis 3 parts, Radix Notoginseng 4 parts, acid is many according to 3 parts, Pseudobulbus Bletillae (Rhizoma Bletillae) 3 parts, 3 parts of Armeniaca mume Sieb., Ganoderma 3 parts, Folium Eriobotryae 3 parts, 3 parts of Radix Glycyrrhizae, Herba Begoniae Yunnanensis 3 parts, 3 parts of Pericarpium Zanthoxyli, 3 parts of Discolia Vittifrons Sch. room, Endothelium Corneum Gigeriae Galli 3 parts；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75% brown sugar and 25% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10-1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, wine material pretreatment and processing thereof
Adopt Semen Maydis 20%, Fructus Hordei Vulgaris 15%, Semen Tritici aestivi 15%, Sorghum vulgare Pers. 10%, buckwheat seed 10%, Semen avenae nudae 10%, Rhizoma Solani tuber osi 10%, Flos Musellae Lasiocarpae 5%, ferrum rattan fruit 3%, red rice 2% as wine material, wherein, Fructus Hordei Vulgaris, Semen Tritici aestivi, Semen avenae nudae, Semen Maydis and buckwheat seed grinds are also standby after dusting cover, and Sorghum vulgare Pers. is standby after smashing decapsidate in wood mortar；Rhizoma Solani tuber osi is cleaned standby, Flos Musellae Lasiocarpae through chopping, decocting in water, dry standby；It is standby that ferrum rattan fruit removes shell；
3rd step, steaming food and drink
Standby wine material is loaded during wood is discriminated and cooks, be placed on after cooking in bamboo dustpan and spread out equably, and place it in shady and cool place and treat that it lower the temperature, place it in cool place place and dry in the shade；
4th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on food and drink, then repeatedly mix thoroughly；
5th step, seal food and drink by its fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot, fermentation time is 40-60d, can opening every day after dress altar and add boiled water and mix well and drink, namely obtaining functional type Truffe Maca many grain wine is distiller grains Chinese liquor.
Embodiment 5
As the another way of the present invention, described functional type Truffe Maca many grain wine is distiller grains Chinese liquor, and its concrete making step is:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
According to season or standby according to plant growing feature harvesting medical herbs, described medical herbs includes: Ramulus et folium buddlejae davidii 1 part, Radix Asparagi 1 part, chervil 1 part, little Radix Scutellariae 1 part, Radix Gentianae 1 part, Herba Dracocephali 1 part, 1 part of Fructus Hordei Germinatus, slightly 1 part of horsewhip, mountain gallbladder joins 1 part, 1 part of bamboo of gold, the Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 1 part, gold thread hoist 1 part, Radix Saposhnikoviae 1 part, 1 part of Folium Mori, Spica Prunellae 1 part, 1 part of Poria, Herba Houttuyniae 1 part, Herba Taraxaci 1 part, Urtica cannabina L. seed SUANMUGUA 1 part, Semen Plantaginis 1 part, Radix Notoginseng 1 part, acid is many according to 1 part, Pseudobulbus Bletillae (Rhizoma Bletillae) 1 part, 1 part of Armeniaca mume Sieb., Ganoderma 1 part, Folium Eriobotryae 1 part, 1 part of Radix Glycyrrhizae, Herba Begoniae Yunnanensis 1 part, 1 part of Pericarpium Zanthoxyli, 1 part of Discolia Vittifrons Sch. room, Endothelium Corneum Gigeriae Galli 1 part；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75% brown sugar and 25% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10-1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, wine material pretreatment and processing thereof
Adopt Semen Maydis 20%, Fructus Hordei Vulgaris 15%, Semen Tritici aestivi 15%, Sorghum vulgare Pers. 10%, buckwheat seed 10%, Semen avenae nudae 10%, Rhizoma Solani tuber osi 10%, Flos Musellae Lasiocarpae 5%, ferrum rattan fruit 3%, red rice 2% as wine material, wherein, Fructus Hordei Vulgaris, Semen Tritici aestivi, Semen avenae nudae, Semen Maydis and buckwheat seed grinds are also standby after dusting cover, and Sorghum vulgare Pers. is standby after smashing decapsidate in wood mortar；Rhizoma Solani tuber osi is cleaned standby, Flos Musellae Lasiocarpae through chopping, decocting in water, dry standby；It is standby that ferrum rattan fruit removes shell；
3rd step, steaming food and drink
Standby wine material is loaded during wood is discriminated and cooks, be placed on after cooking in bamboo dustpan and spread out equably, and place it in shady and cool place and treat that it lower the temperature, place it in cool place place and dry in the shade；
4th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on food and drink, then repeatedly mix thoroughly；
5th step, seal food and drink by its fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot, fermentation time is 40-60d, can opening every day after dress altar and add boiled water and mix well and drink, namely obtaining functional type Truffe Maca many grain wine is distiller grains Chinese liquor.
Embodiment 6
Preferred as embodiment 4 or 5, mixes in the process of yeast for brewing rice wine in the 4th step, and " Chinese liquor " food and drink that every 12.5kg grain steams is generally with yeast for brewing rice wine 1-2.
Effect analysis:
Functional type Truffe Maca many grain wine drink effect:
Select 30-55 year each 10 people of person in middle and old age men and women drink functional type Truffe Maca many grain wine, Ganderwa is 7-10 point in per night, drinks March continuously, drinks metering and for 5ml discussion functional type Truffe Maca many grain wine middle-aged and elderly people is drunk effect.Measure respectively and drink gonadal hormone index during front and back lipids contents and person in middle and old age.The indexs such as blood fat includes triglyceride, T-CHOL, high density lipoprotein, low density lipoprotein, LDL content, and gonadal hormone index during person in middle and old age: estradiol, lutropin, follicule-stimulating hormone (FSH).
1. the impact on middle-aged and elderly people blood fat
This patent a kind of functional type Truffe Maca many grain wine on the impact of middle-aged and elderly people blood fat in Table 1, result shows: select 30-55 year middle-aged and elderly people drink March continuously, the improvement of middle-aged and elderly people symptom had significant facilitation, drink rear serum levels of triglyceride level and T-CHOL is decreased obviously (P<0.05), after drinking, reduction low density lipoprotein, LDL content and increase high density lipoprotein there is certain effect, but significant difference not notable (P>0.05)
The impact on middle-aged and elderly people blood fat of the table 1 functional type Truffe Maca many grain wine
Note: compare before and after drinking, different small letter ab represent significant difference P < 0.05；Same letter ab represents the not notable P > 0.05 of significant difference.
2. the impact on middle-aged and elderly people Serum Sex Hormones
The impact of this patent a kind of functional type Truffe Maca many grain senile hormone of wine centering is in Table 2, result shows: select 30-55 year middle-aged and elderly people drink March continuously, the improvement of middle-aged and elderly people symptom had significant facilitation, drink substantially rise (P < 0.05), lutropin and follicule-stimulating hormone (FSH) level of rear serum estradiol level and be decreased obviously (P < 0.05).
The impact of table 2 functional type Truffe Maca many grain senile hormone of wine centering
Note: compare before and after drinking, different small letter ab represent significant difference P < 0.05.
In sum, middle-aged and elderly people drinks functional type Truffe Maca many grain wine, has certain health care to make middle-aged and elderly people blood lipid level, has obvious efficacy result to improving middle-aged and elderly people sex hormone level.
The present invention is with Truffe, Maca, many grain for raw material, according to conventional brew technique, combining modern people's living needs, repeatedly debugs, it is determined that the proportion of composing of this functional liquor.Not only retain the sweet-smelling of traditional wine, more impart bartender's health-care function, be the conventional brew of a kind of pure green, pure natural, pure manual processing.Truffe, Maca and many grain are carried out steaming and decocting by certain proportioning as food and drink to brew health promoting wine into by the present invention, are greatly improved the effective component extraction rate in food materials, reduce the waste of precious food materials, meanwhile, give tradition alcohol XIAGNNUOMI grain bartender strong merit.
Above example is only in order to illustrate technical scheme and unrestricted, although the present invention being described in detail by above-described embodiment, but skilled artisan would appreciate that, in the form and details it can be made various change, without departing from claims of the present invention limited range.

Claims (6)

1. the fermentation technique of functional type Truffe Maca many grain wine, it is characterised in that described functional type Truffe Maca many grain wine is distillation liquor, and its concrete making step is:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
nullAccording to season or standby according to plant growing feature harvesting medical herbs，Described medical herbs includes: Ramulus et folium buddlejae davidii 1-3 part、Radix Asparagi 1-3 part、Chervil 1-3 part、Little Radix Scutellariae 1-3 part、Radix Gentianae 1-3 part、Herba Dracocephali 1-3 part、Fructus Hordei Germinatus 1-3 part、Horsewhip is 1-3 part slightly、Mountain gallbladder ginseng 1-3 part、Gold bamboo 1-3 part、Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 1-3 part、Gold thread hoist 1-3 part、Radix Saposhnikoviae 1-3 part、Folium Mori 1-3 part、Spica Prunellae 1-3 part、Poria 1-3 part、Herba Houttuyniae 1-3 part、Herba Taraxaci 1-3 part、Urtica cannabina L. seed SUANMUGUA 1-3 part、Semen Plantaginis 1-3 part、Radix Notoginseng 1-4 part、Acid is many according to 1-3 part、Pseudobulbus Bletillae (Rhizoma Bletillae) 1-3 part、Armeniaca mume Sieb. 1-3 part、Ganoderma 1-3 part、Folium Eriobotryae 1-3 part、Radix Glycyrrhizae 1-3 part、Herba Begoniae Yunnanensis 1-3 part、Pericarpium Zanthoxyli 1-3 part、Discolia Vittifrons Sch. room 1-3 part、Endothelium Corneum Gigeriae Galli 1-3 part；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75-80% brown sugar and 20-25% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10-1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, bubble grain
Adopt Semen Maydis 20%, Fructus Hordei Vulgaris 15%, Semen Tritici aestivi 15%, Sorghum vulgare Pers. 10%, buckwheat seed 10%, Semen avenae nudae 10%, Rhizoma Solani tuber osi 10%, Flos Musellae Lasiocarpae 5%, ferrum rattan fruit 3%, red rice 2% as wine material, bubble grain is carried out after dry in the sun, wild truffle, Maca are pulverized laggard row bubble grain, during bubble grain, the water surface exceeds grain 10cm, water temperature is 80 DEG C, and soak time is 6-7 hour；
3rd step, steaming grain
After above-mentioned grain or wild fruit are carried out bubble grain, clean, be then put in big iron pan respectively and carry out just steaming, vexed water and multiple steaming, obtain many grain food and drink, wild truffle food and drink and Maca food and drink；
4th step, cool food and drink
After determining that food and drink boils, water is filtered dry, is then placed in the dustpan of bamboo weaving and spreads out equably, and place it in shady and cool place and dry in the shade；
5th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on three kinds of food and drink, then repeatedly mix thoroughly；
6th step, fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot and seal, Sealing period is 40-60d, and enamel pot must be placed on the corner that in room, cool place is safe；
7th step, distillation
Utilize the roasting wine of cauldron that three kinds of food and drink are distilled, respectively obtain former dew, be collected, in order to blending use；
8th step, examination wine
Still-process carries out examination wine, the dynamics of inspection wine；
9th step, blend
Various food and drink are distilled to the end wine, middle wine and tail after drinking, first carry out the number of degrees and blend, carry out the former dew after the number of degrees are blent and blend in proportion, the former dew of Truffe, Maca respectively accounts for 15%, and the former dew of many grains accounts for 70%；
Tenth step, storage
To the jar of the wine enamel material blent with turn kettle and store.
2. the fermentation technique of a kind of functional type Truffe Maca many grain wine according to claim 1, it is characterised in that: mixing in the process of yeast for brewing rice wine in the 5th step, the food and drink that 12-13kg grain boils need to use yeast for brewing rice wine 4-6.
3. the fermentation technique of a kind of functional type Truffe Maca many grain wine according to claim 1, it is characterised in that: carrying out in the process of steaming grain in the 3rd step, when carrying out first steaming, vexed water and steam again, first steamed journey is 30min, and multiple steamed journey is 1h；Steam and grain process adopts firewood.
4. the fermentation technique of a kind of functional type Truffe Maca many grain wine according to claim 1, it is characterised in that: carrying out in the process distilled in the 7th step, adopt the roasting wine mode of cauldron, it concretely comprises the following steps:
1) equipment prepares
The stannum pot of diameter about 1m flatly, after wash clean, is used for cooling down；It is fixed on iron pan a bite that the diameter on stove is 1.2m, puts into appropriate water, in order to the short steam of heating；The wood leaving wine guiding tube mouth on waist discriminates one, is used for filling food and drink and deriving wine juice；Gauze belt 6m, is used for sealing stannum pot and discriminating mouth；Wooden connects one, wine wooden dipper, rolls up groove one with the wine bamboo of leading connecing wine wooden dipper coupling；Osculum ceramic pot one, for accepting the wine derived from discriminate；Heating firewood；Dress cooling cold water wooden barrel one；
2) thermal distillation is added
After determining and getting out apparatus above, first discriminating to insert by wood has in the pot of water on stove, then food and drink is put into the Zhen end, the amount of food and drink is to install to the Zhen end more than 1/4 for principle, wine wooden dipper will be connect it will be fixed with the centre of Zhen afterwards, wine bamboo volume groove will be led be connected on wine wooden dipper and pass outside Zhen, under it, connect wine ceramic pot；Then, cooling stannum pot normal incidence is placed on Zhen mouth, puts into cold water at Xi Guozhong；Then sealing stannum pot with ready gauze and discriminate the place that mouth contacts, igniting heating, after heating at the bottom of stove, make the water in pot at the bottom of Zhen boiled, its steam is actuated in Zhen food and drink steam and is risen, and when this steam becomes liquid wine after running into the stannum the bottom of a pan of low temperature, wine entrance of dripping connects wine wood wooden dipper, then pass through water conservancy diversion bamboo volume groove, flow in the pottery container outside discriminating, collect and obtain former dew, in order to blending use, still-process changes the water in stannum pot is not parked, to ensure that in pot, water keeps low temperature.
5. the fermentation technique of functional type Truffe Maca many grain wine, it is characterised in that described functional type Truffe Maca many grain wine is distiller grains Chinese liquor, and its concrete making step is:
The first step, prepare yeast for brewing rice wine
1) gather medicinal herbs for medicine
nullAccording to season or standby according to plant growing feature harvesting medical herbs，Described medical herbs includes: Ramulus et folium buddlejae davidii 1-3 part、Radix Asparagi 1-3 part、Chervil 1-3 part、Little Radix Scutellariae 1-3 part、Radix Gentianae 1-3 part、Herba Dracocephali 1-3 part、Fructus Hordei Germinatus 1-3 part、Horsewhip is 1-3 part slightly、Mountain gallbladder ginseng 1-3 part、Gold bamboo 1-3 part、Fructus Tsaoko Rhizoma Atractylodis Macrocephalae 1-3 part、Gold thread hoist 1-3 part、Radix Saposhnikoviae 1-3 part、Folium Mori 1-3 part、Spica Prunellae 1-3 part、Poria 1-3 part、Herba Houttuyniae 1-3 part、Herba Taraxaci 1-3 part、Urtica cannabina L. seed SUANMUGUA 1-3 part、Semen Plantaginis 1-3 part、Radix Notoginseng 1-4 part、Acid is many according to 1-3 part、Pseudobulbus Bletillae (Rhizoma Bletillae) 1-3 part、Armeniaca mume Sieb. 1-3 part、Ganoderma 1-3 part、Folium Eriobotryae 1-3 part、Radix Glycyrrhizae 1-3 part、Herba Begoniae Yunnanensis 1-3 part、Pericarpium Zanthoxyli 1-3 part、Discolia Vittifrons Sch. room 1-3 part、Endothelium Corneum Gigeriae Galli 1-3 part；
2) yeast for brewing rice wine is made
By above-mentioned medicinal herbs according to respective parts by weight, under the premise dry in guarantee, minced, be placed on soil terrine in slow fire boil 3-4h, then juice is leached precipitation, medicine juice is put into 75-80% brown sugar and 20-25% Mel, it is placed in enamel pot again and seals 15d, unpacking afterwards is poured into and is heated to 50 DEG C in soil buckpot, then with liquid medicine and Semen Tritici aestivi powder, Fagopyrum esculentum Moench or Semen Maydis flour, the ratio 9:10-1:1 of liquid medicine dough-making powder, the dough become reconciled is pinched into the medicine cake of egg size, is placed on equipped with in the bamboo weaving large bamboo or wicker basket of ravine bran and put 15d in the cool, using；
Second step, wine material pretreatment and processing thereof
Adopt Semen Maydis 20%, Fructus Hordei Vulgaris 15%, Semen Tritici aestivi 15%, Sorghum vulgare Pers. 10%, buckwheat seed 10%, Semen avenae nudae 10%, Rhizoma Solani tuber osi 10%, Flos Musellae Lasiocarpae 5%, ferrum rattan fruit 3%, red rice 2% as wine material, wherein, Fructus Hordei Vulgaris, Semen Tritici aestivi, Semen avenae nudae, Semen Maydis and buckwheat seed grinds are also standby after dusting cover, and Sorghum vulgare Pers. is standby after smashing decapsidate in wood mortar；Rhizoma Solani tuber osi is cleaned standby, Flos Musellae Lasiocarpae through chopping, decocting in water, dry standby；It is standby that ferrum rattan fruit removes shell；
3rd step, steaming food and drink
Standby wine material is loaded during wood is discriminated and cooks, be placed on after cooking in bamboo dustpan and spread out equably, and place it in shady and cool place and treat that it lower the temperature, place it in cool place place and dry in the shade；
4th step, mix yeast for brewing rice wine
After food and drink airing, the yeast for brewing rice wine in the first step is pulverized and is sprinkled upon on food and drink, then repeatedly mix thoroughly；
5th step, seal food and drink by its fermentation and dress altar
The food and drink mixing yeast for brewing rice wine is installed to natural fermentation in bamboo basket, before dress food and drink, want wash clean bamboo basket and on its surrounding pad Folium Musae or perverse Folium paulowniae, after filling, gauze or Folium Musae to be covered herein above, carry out fermentation 3-5d, after determining fermentation relatively fully, being loaded by food and drink in enamel pot, fermentation time is 40-60d, can opening every day after dress altar and add boiled water and mix well and drink, namely obtaining functional type Truffe Maca many grain wine is distiller grains Chinese liquor.
6. the fermentation technique of a kind of functional type Truffe Maca many grain wine according to claim 5, it is characterised in that: mix in the process of yeast for brewing rice wine in the 4th step, " Chinese liquor " food and drink yeast for brewing rice wine 1-2 that every 12.5kg grain steams.
CN201610325856.5A 2016-05-17 2016-05-17 Brewing process for functional truffle maca multiple-grain wine Pending CN105779202A (en)

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CN106119012A (en) * 2016-09-13 2016-11-16 韩朋 A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof
CN106318776A (en) * 2016-08-25 2017-01-11 张勇云 Health-care medicinal liquor and preparing method thereof
CN106579126A (en) * 2016-12-20 2017-04-26 云南康彤科技有限公司 Ethnic series fruit and vegetable food and preparation method
CN107779353A (en) * 2017-11-29 2018-03-09 云南村寨农业科技有限公司 A kind of Maotai-flavor truffle wine and preparation method thereof
CN108690773A (en) * 2018-08-07 2018-10-23 宁蒗县泸沽湖农旅产业有限公司 A kind of preparation method for the shuttle people's shuttle wine that rubs
CN111394213A (en) * 2020-03-18 2020-07-10 成都大学 Quinoa truffle fermented beverage and preparation method thereof

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106318776A (en) * 2016-08-25 2017-01-11 张勇云 Health-care medicinal liquor and preparing method thereof
CN106119012A (en) * 2016-09-13 2016-11-16 韩朋 A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof
CN106579126A (en) * 2016-12-20 2017-04-26 云南康彤科技有限公司 Ethnic series fruit and vegetable food and preparation method
CN107779353A (en) * 2017-11-29 2018-03-09 云南村寨农业科技有限公司 A kind of Maotai-flavor truffle wine and preparation method thereof
CN108690773A (en) * 2018-08-07 2018-10-23 宁蒗县泸沽湖农旅产业有限公司 A kind of preparation method for the shuttle people's shuttle wine that rubs
CN111394213A (en) * 2020-03-18 2020-07-10 成都大学 Quinoa truffle fermented beverage and preparation method thereof

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