CN105861218A - Processing method for water-chestnut compound wine - Google Patents
Processing method for water-chestnut compound wine Download PDFInfo
- Publication number
- CN105861218A CN105861218A CN201610350735.6A CN201610350735A CN105861218A CN 105861218 A CN105861218 A CN 105861218A CN 201610350735 A CN201610350735 A CN 201610350735A CN 105861218 A CN105861218 A CN 105861218A
- Authority
- CN
- China
- Prior art keywords
- pedicellus
- rice
- pericarpium trapae
- water
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method for water-chestnut compound wine. The method that water-chestnut slurry and raw rice are mixed, cooked and jointly fermented is adopted; the processing method includes the steps of preparing water-chestnut slurry, mixing, cooking, adding distiller's yeast, falling a cylinder and fermenting, squeezing and filtering, sterilizing and the like. Compared with the prior art, the water-chestnut compound wine produced with the method is adopted, the nutritive value of finished wine is further improved, water chestnuts are added to serve as raw materials, the processed finished wine is rich in protein, has multiple nutrients, and has the effects of tonifying the spleen, replenishing qi, invigorating the spleen, strengthening the thigh and the knee, resisting the cancer and the like, and summer-heat clearing, heat releasing, restlessness relieving, thirst quenching, force strengthening and qi tonifying can be further achieved.
Description
Technical field
The processing method that the present invention relates to a kind of wine, the processing method especially relating to a kind of Pedicellus et Pericarpium Trapae composite wine.
Background technology
Pedicellus et Pericarpium Trapae, also known as water caltrop, water Pedicellus et Pericarpium Trapae, wind Pedicellus et Pericarpium Trapae, Trapa bicornis Osbeck, Shui Li, Pedicellus et Pericarpium Trapae is real, water caltrop is real, and Trapaceae Pedicellus et Pericarpium Trapae belongs to, annual aquatic and herbaceous.Pedicellus et Pericarpium Trapae contains abundant starch, protein, glucose, unsaturated fatty acid and multivitamin, young tender time can work as fruit and eat raw, aging fruit can prepared food or be processed into Amylum Trapae, air-dry and make wind Pedicellus et Pericarpium Trapae and can preserve to extend supply, Folium Trapae can do greenfeed or green manure.Saying in Compendium of Material Medica: Pedicellus et Pericarpium Trapae energy tonifying the spleen and stomach, strong stock knee joint, strong power QI invigorating, the useful gastrointestinal of Amylum Trapae medicated porridge, can solve interior-heat, old people often eats useful.According to pharmacological evaluation report in modern age: Pedicellus et Pericarpium Trapae has certain antitumaous effect.Pedicellus et Pericarpium Trapae, sweet in the mouth, puckery, cool in nature, can be with invigorating the spleen and replenishing QI spleen invigorating, strong stock knee joint, strong power QI invigorating, also there is the effects such as fat-reducing, diuresis, lactogenesis, alcoholic intoxication, be the accesary foods lost weight.Although Pedicellus et Pericarpium Trapae is of high nutritive value, effect is many, and growth cycle is short, is difficult to storage, is used for being processed into Pedicellus et Pericarpium Trapae composite wine, expands the development and utilization measure of Pedicellus et Pericarpium Trapae, improve economic benefit.
Summary of the invention
The present invention provides the processing method of the Pedicellus et Pericarpium Trapae composite wine of a kind of nutritious, mouthfeel alcohol sum.
The present invention solves its technical problem and is adopted the technical scheme that: the processing method of a kind of Pedicellus et Pericarpium Trapae composite wine, carries out as follows:
A, Pedicellus et Pericarpium Trapae pretreatment: selecting ripe complete Pedicellus et Pericarpium Trapae, Semen Nelumbinis, boil, the persistent period is 20min, pulls out, is cooled to room temperature, obtains ripe Pedicellus et Pericarpium Trapae；
B, shell: Pedicellus et Pericarpium Trapae, Semen Nelumbinis are shelled, remove underwear, obtains kernel；
C, pulverizing: Pedicellus et Pericarpium Trapae, Semen Nelumbinis are pulverized through pulverizer, prepares water caltrop starch；
D, rice material pretreatment: after Semen sojae atricolor, glutinous rice and Rhizoma Fagopyri Dibotryis roguing, cleaning, take 100kg Oryza glutinosa and at room temperature soak 72 hours with clear water, and after bubble, the grain of rice is complete, pinches grain of rice powdering with hands；
E, mixing: 35kg water caltrop starch is added in the rice material after immersion, stir, and add the vitamin c of 60g；
F, steamed rice: raw material is cooked, make the grain of rice ripe and do not stick with paste, thoroughly and not rotten；
G, mix medicine: add distillers yeast, yeast for brewing rice wine, fully mix thoroughly；
H, the cylinder that falls ferment: the raw material after mixing medicine is placed in jar fermenter and fermented, and carries out primary fermentation between 30 DEG C, and fermentation time is 8 days, carries out out rake during highest grade temperature rise to 35 DEG C, drives rake every 8 hours once；By after fermentation under the conditions of 20 DEG C during thing goes to tank in cylinder, the time is 15 days；
I, squeeze and filter: take out, conventional filter pressing, filtrate stands 24h, clarification filtration in-5 DEG C of freezing equipments；
J, sterilization, canned.
Beneficial effect: compared to prior art, use the Pedicellus et Pericarpium Trapae composite wine that the present invention produces, improve the nutritive value of finished wine further, add Pedicellus et Pericarpium Trapae as raw material, the finished wine rich in proteins processed and multiple nutrients material, there is invigorating the spleen and replenishing QI spleen invigorating, effect of the aspect such as strong stock knee joint, anti-cancer, additionally aid that clearing away summer-heat is antipyretic, relieving restlessness is quenched the thirst, strong power QI invigorating.
Detailed description of the invention
Embodiment 1:
A, Pedicellus et Pericarpium Trapae pretreatment: selecting ripe complete Pedicellus et Pericarpium Trapae, boil, the persistent period is 10min, pulls out, is cooled to room temperature, obtains ripe Pedicellus et Pericarpium Trapae；
B, shell: ripe Pedicellus et Pericarpium Trapae is shelled, removes underwear, obtains Pedicellus et Pericarpium Trapae core；
C, pulverizing: Pedicellus et Pericarpium Trapae core pulverized through pulverizer, prepare water caltrop starch；
D, rice material pretreatment: after Semen Tritici aestivi, Semen Maydis and black sticky rice roguing, cleaning, take 100kg Oryza glutinosa and at room temperature soak 48 hours with clear water, and after bubble, the grain of rice is complete, pinches grain of rice powdering with hands；
E, mixing: 25kg water caltrop starch is added in the rice material after immersion, stir, and add the vitamin c of 185g；
F, steamed rice: raw material is cooked, make the grain of rice ripe and do not stick with paste, thoroughly and not rotten；
G, mix medicine: add distillers yeast, yeast for brewing rice wine, fully mix thoroughly；
H, the cylinder that falls ferment: the raw material after mixing medicine is placed in jar fermenter and fermented, and carries out primary fermentation between 25 DEG C, and fermentation time is 12 days, carries out out rake during highest grade temperature rise to 35 DEG C, drives rake every 6 hours once；By after fermentation under the conditions of 10 DEG C during thing goes to tank in cylinder, the time is 25 days；
I, squeeze and filter: take out, conventional filter pressing, filtrate stands 24h, clarification filtration in-5 DEG C of freezing equipments；
J, sterilization, canned.
Embodiment 2:
A, Pedicellus et Pericarpium Trapae pretreatment: selecting ripe complete Pedicellus et Pericarpium Trapae and appropriate Pedicellus et Pericarpium Trapae, boil, the persistent period is 10-30min, pulls out, is cooled to room temperature, obtains grog；
B, shell: grog is shelled, removes underwear, obtain Pedicellus et Pericarpium Trapae Renhe water caltrop pulp；
C, pulverizing: pulverized through pulverizer by Pedicellus et Pericarpium Trapae Renhe water caltrop pulp, prepare Pedicellus et Pericarpium Trapae water caltrop starch；
D, rice material pretreatment: after Semen setariae, purple rice and appropriate Sorghum vulgare Pers. roguing, cleaning, at room temperature soaking 20-30 hour with clear water, after bubble, the grain of rice is complete, pinches grain of rice powdering with hands；
E, mixing: Pedicellus et Pericarpium Trapae water caltrop starch is added in the rice material after immersion in the ratio of the 45% of rice material quality, stirs, and add the vitamin E of Pedicellus et Pericarpium Trapae water caltrop starch quality 0.05%, 0.5% Rhizoma Gastrodiae powder and 3% propolis；
F, steamed rice: raw material is cooked, make the grain of rice ripe and do not stick with paste, thoroughly and not rotten；
G, mix medicine: add distillers yeast, yeast for brewing rice wine and a little beerwort, Fructus Lycii powder, fully mix thoroughly；
H, the cylinder that falls ferment: the raw material after mixing medicine is placed in jar fermenter and fermented, and carries out primary fermentation between 42 DEG C, and fermentation time is 4-6 days, carries out out rake during highest grade temperature rise to 45 DEG C, drives rake every 2-4 hour once；By after fermentation under the conditions of 28 DEG C during thing goes to tank in cylinder, the time is 30-45 days；
I, squeeze and filter: take out, conventional filter pressing, filtrate stands 12h, clarification filtration in-2 DEG C of freezing equipments；
J, sterilization, canned.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a Pedicellus et Pericarpium Trapae composite wine, it is characterised in that: employing following steps:
A, Pedicellus et Pericarpium Trapae pretreatment: selecting ripe complete Pedicellus et Pericarpium Trapae, Semen Nelumbinis, boil, the persistent period is 20min, pulls out, is cooled to room temperature, obtains ripe Pedicellus et Pericarpium Trapae；
B, shell: Pedicellus et Pericarpium Trapae, Semen Nelumbinis are shelled, remove underwear, obtains kernel；
C, pulverizing: Pedicellus et Pericarpium Trapae, Semen Nelumbinis are pulverized through pulverizer, prepares water caltrop starch；
D, rice material pretreatment: after Semen sojae atricolor, glutinous rice and Rhizoma Fagopyri Dibotryis roguing, cleaning, take 100kg Oryza glutinosa and at room temperature soak 72 hours with clear water, and after bubble, the grain of rice is complete, pinches grain of rice powdering with hands；
E, mixing: 35kg water caltrop starch is added in the rice material after immersion, stir, and add the vitamin c of 60g；
F, steamed rice: raw material is cooked, make the grain of rice ripe and do not stick with paste, thoroughly and not rotten；
G, mix medicine: add distillers yeast, yeast for brewing rice wine, fully mix thoroughly；
H, the cylinder that falls ferment: the raw material after mixing medicine is placed in jar fermenter and fermented, and carries out primary fermentation between 30 DEG C, and fermentation time is 8 days, carries out out rake during highest grade temperature rise to 35 DEG C, drives rake every 8 hours once；By after fermentation under the conditions of 20 DEG C during thing goes to tank in cylinder, the time is 15 days；
I, squeeze and filter: take out, conventional filter pressing, filtrate stands 24h, clarification filtration in-5 DEG C of freezing equipments；
J, sterilization, canned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350735.6A CN105861218A (en) | 2016-05-25 | 2016-05-25 | Processing method for water-chestnut compound wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350735.6A CN105861218A (en) | 2016-05-25 | 2016-05-25 | Processing method for water-chestnut compound wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105861218A true CN105861218A (en) | 2016-08-17 |
Family
ID=56634657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350735.6A Withdrawn CN105861218A (en) | 2016-05-25 | 2016-05-25 | Processing method for water-chestnut compound wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105861218A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108823052A (en) * | 2018-07-13 | 2018-11-16 | 安新县子绪商贸有限公司 | A kind of water chestnut reed root health original plasm wine and its brewing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1122367A (en) * | 1995-02-28 | 1996-05-15 | 山东东平酒厂 | Producing process for health wine |
| CN103289860A (en) * | 2013-06-05 | 2013-09-11 | 李小兵 | Elegant scent type healthy health maintenance distillation white spirit and brewing method thereof |
| CN105255679A (en) * | 2015-11-22 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine |
| CN105349306A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Method for processing rice wine containing white lotus seed |
| CN105482977A (en) * | 2016-02-15 | 2016-04-13 | 束润涛 | Water chestnut-sticky rice distilled liquor and making method thereof |
-
2016
- 2016-05-25 CN CN201610350735.6A patent/CN105861218A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1122367A (en) * | 1995-02-28 | 1996-05-15 | 山东东平酒厂 | Producing process for health wine |
| CN103289860A (en) * | 2013-06-05 | 2013-09-11 | 李小兵 | Elegant scent type healthy health maintenance distillation white spirit and brewing method thereof |
| CN105349306A (en) * | 2015-11-10 | 2016-02-24 | 胡志荣 | Method for processing rice wine containing white lotus seed |
| CN105255679A (en) * | 2015-11-22 | 2016-01-20 | 安徽联喆玉竹有限公司 | Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine |
| CN105482977A (en) * | 2016-02-15 | 2016-04-13 | 束润涛 | Water chestnut-sticky rice distilled liquor and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108823052A (en) * | 2018-07-13 | 2018-11-16 | 安新县子绪商贸有限公司 | A kind of water chestnut reed root health original plasm wine and its brewing method |
| CN108823052B (en) * | 2018-07-13 | 2021-10-19 | 安新县子绪商贸有限公司 | Health-preserving raw stock wine containing water chestnut and reed rhizome and brewing method of health-preserving raw stock wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105062830A (en) | Making method for campsis grandiflora and circium japonicum double-root wine | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN102080039B (en) | Solid edible vinegar produced by using lake born plant raw materials such as water caltrop, gordon euryale seed, lotus seed and the like and production method thereof | |
| CN108913436A (en) | A kind of red sorghum wine and preparation method thereof | |
| CN104068240A (en) | Fermentation type crucian carp feed and preparation method thereof | |
| CN103232915A (en) | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof | |
| CN102220208A (en) | Technology and method for preparing pine needle corn wine by microbial fermentation | |
| CN105995866A (en) | Fermentation type rice and walnut powder | |
| CN104178411B (en) | A kind of brew method of imperial tongue vinegar | |
| CN103783455A (en) | Method for preparing instant and mixable dried potato powder by low-temperature boiling microwave drying method | |
| CN103966066B (en) | Brewing process for three-peel wine | |
| CN107897716A (en) | A kind of orange peel natto product | |
| CN105861218A (en) | Processing method for water-chestnut compound wine | |
| CN106085804A (en) | A kind of brewing method of grafting bone Rhizoma Imperatae compound health vinegar | |
| CN112094715A (en) | Method for preparing wine by utilizing cyperus cake meal through solid state fermentation | |
| CN105018280A (en) | Strawberry nourishing liqueur and preparation method thereof | |
| CN112586676B (en) | Method for preparing unfermented choerospondias axillaris flavor whole-bean soymilk | |
| CN104273619A (en) | Preparation method for black-rice peanut composite beverage | |
| CN105349306A (en) | Method for processing rice wine containing white lotus seed | |
| CN105886317A (en) | Processing method of Chinese holly-haw fruit vinegar | |
| CN105594885A (en) | Rice-wine-fermented Mao tofu and making method thereof | |
| CN105981803A (en) | Fermented wheat-bran lactic acid beverage | |
| CN106635609A (en) | Preparation method of lotus-root rice wine | |
| CN109527409A (en) | A kind of low calorie dish of fermenting bean dregs and preparation method thereof | |
| CN101348759A (en) | Selenium-rich purple sweet potato health wine and preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160817 |
|
| WW01 | Invention patent application withdrawn after publication |