CN106119012A - A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof - Google Patents
A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof Download PDFInfo
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- CN106119012A CN106119012A CN201610820299.4A CN201610820299A CN106119012A CN 106119012 A CN106119012 A CN 106119012A CN 201610820299 A CN201610820299 A CN 201610820299A CN 106119012 A CN106119012 A CN 106119012A
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- China
- Prior art keywords
- meyenii walp
- lepidinm meyenii
- grain
- chinese liquor
- decocting
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof, formed with Lepidinm meyenii Walp brew in mass ratio by grain, grain is made up of rice, Sorghum vulgare Pers., Semen Tritici aestivi, Radix Et Rhizoma Fagopyri Tatarici, Semen Maydis, Semen phaseoli radiati and Semen Phaseoli, grain and Lepidinm meyenii Walp are carried out, Lepidinm meyenii Walp section simultaneously, steaming and decocting is carried out after mixing, and the water distilled is preserved, the workshop airing that grain after steaming and decocting is put into clean hygiene cools down, mixed song makes its saccharifying, is then placed in olla fermenting, and the distilled water preserved when pouring steaming and decocting into, continuing fermentation, morning, noon and afternoon every day respectively stir once；The raw material fermented is distilled, only retains the original plasm wine that second time distills out.The Lepidinm meyenii Walp Chinese liquor that the present invention prepares, rich in taste, sweet fragrance, enjoys endless aftertastes, and the sweet-smelling of existing grain has again the taste that Lepidinm meyenii Walp is unique, and the acid of Lepidinm meyenii Walp will not be the denseest simultaneously, and preparation technology is simple.
Description
Technical field
The present invention relates to Chinese liquor field, specifically a kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof.
Background technology
Lepidinm meyenii Walp is the Andean a kind of crucifer being grown in Peru's height above sea level 3500～4500 meters, and tradition is used
In improving fertility, increasing energy.Modern numerous studies show that Lepidinm meyenii Walp has resisting fatigue, improves sexual function, antioxidation, suppression
Prostatic hyperplasia, the alleviation multiple efficacies such as climacteric syndrome, enhancing immunity.Lepidinm meyenii Walp be a kind of have better nutritivity be worth
Food resource, the protein content in main edible part root is higher, and aminoacid composition is rationally, it is necessary to amino acid content, insatiable hunger
The highest with the trace element such as fatty acid proportion, potassium, calcium, magnesium, zinc, and containing a large amount of branched-chain amino acid and a certain amount of taurine,
In addition to abundant nutritional labeling, Lepidinm meyenii Walp is possibly together with multiple secondary metabolites: Lepidinm meyenii Walp alkene, alkaloid (including macamide), mustard
Seed oil glycosides and hydrolyzate, sterol, Polyphenols and other composition, these secondary metabolites are considered the health care merit with Lepidinm meyenii Walp
Effect has substantial connection.
The health-care white spirit a great variety of the fatigue alleviating having in the market, the most also has many Maca wines, although
Mostly with Lepidinm meyenii Walp as raw material, but crude drug content is relatively low, does not give full play of unique effect that Lepidinm meyenii Walp is had；Such as the patent No.
200810233797.4 the patent with 201510503923.3, all use brewed method；Also there is a part compound recipe Maca wine, but
Do not given play to composite efficacy on formula composition and proportioning, and fragrance and mouthfeel the most poor, the patent No.
201510887080.1 preparation methoies disclosing a kind of Maca wine, but it is to be obtained by alcohol-pickled by the raw materials such as Lepidinm meyenii Walp
To Lepidinm meyenii Walp mixed extract, then during fermentation, add Lepidinm meyenii Walp mixed extract, although final Maca wine belongs to fermentation
Wine, but its complex process, well can not merge Lepidinm meyenii Walp and wine completely, retain the nutriture value of Lepidinm meyenii Walp to greatest extent
Value.
Summary of the invention
It is an object of the invention to provide a kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof, to solve above-mentioned background technology proposes
Problem.
For achieving the above object, the present invention provides following technical scheme:
A kind of Lepidinm meyenii Walp Chinese liquor, is formed than brew with the quality of 1:0.2～0.5 with Lepidinm meyenii Walp by grain, and grain is by following weight portion
Raw material composition forms: rice 55～65%, Sorghum vulgare Pers. 8～12%, Semen Tritici aestivi 12～18%, Radix Et Rhizoma Fagopyri Tatarici 4～6%, Semen Maydis 4～6%, Semen phaseoli radiati 2
～3%, Semen Phaseoli 2～3%.
As the further scheme of the present invention: specifically formed than brew with the quality of 1:0.35 with Lepidinm meyenii Walp by grain, grain
It is made up of the raw material of following weight portion and forms: rice 60%, Sorghum vulgare Pers. 10%, Semen Tritici aestivi 15%, Radix Et Rhizoma Fagopyri Tatarici 5%, Semen Maydis 5%, Semen phaseoli radiati
2.5%, Semen Phaseoli 2.5%.
As the present invention further scheme: described rice is one or more in rice, Oryza glutinosa, purple rice.
The preparation method of a kind of described Lepidinm meyenii Walp Chinese liquor, specifically comprises the following steps that
(1) clean: select each raw material of above-mentioned grain, clean up, be soaked in water 4～6h；Select the fresh of high-quality or dry agate
Coffee, cleans up Lepidinm meyenii Walp, standby after section；
(2) steaming and decocting: the Lepidinm meyenii Walp mixing after the grain soaked and section, be placed in the container for reclaim distilled water and steam
Boiling, until grain boils, and Lepidinm meyenii Walp boils soft, and is preserved by the water distilled；
(3) dry in the sun: the grain after steaming and decocting is put into the workshop airing of clean hygiene, is cooled to 32～38 DEG C；
(4) mixed song saccharifying: at a temperature of 32～38 DEG C, carries out mixed song and makes its saccharifying, and saccharifying keeps 55～65min；
(5) cylinder fermentation is put: put in olla by the material after saccharifying and ferment, fermentation 32～40h, protect when being subsequently poured into steaming and decocting
The distilled water deposited, continuing fermentation 20～30 days, the morning, noon and afternoon the first seven day every day of sweat respectively stir once；
(6) distill out wine: the raw material fermented is distilled, only retain the original plasm wine that second time distills out.
Compared with prior art, the invention has the beneficial effects as follows:
The Lepidinm meyenii Walp Chinese liquor that the present invention prepares is according to the nutritional labeling taken in various cereal crops of needed by human body science, and mouthfeel is rich
Fragrance rich, sweet, enjoy endless aftertastes, existing grain sweet-smelling have again the unique taste of Lepidinm meyenii Walp, the acid of Lepidinm meyenii Walp will not simultaneously
The denseest, everybody can accept；And Lepidinm meyenii Walp steaming and decocting together with grain, and use distilled water during steaming and decocting to ferment, it is fully retained
Grain and the nutritional labeling of Lepidinm meyenii Walp；Simultaneously by second distillation, Lepidinm meyenii Walp Chinese liquor color of the present invention the same with common white spirit transparent clearly
Clear free from admixture, mixed song and saccharifying are carried out simultaneously, and technique is simple, and can after fermentation the phase add different medical material as required
Or food materials, mouthfeel is abundanter, and health-care effect is more polynary.
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,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
Lepidinm meyenii Walp Chinese liquor, is formed than brew with the quality of 1:0.2 with Lepidinm meyenii Walp by grain, grain be made up of the raw material of following weight portion and
Become: rice 55%, Sorghum vulgare Pers. 12%, Semen Tritici aestivi 18%, Radix Et Rhizoma Fagopyri Tatarici 4%, Semen Maydis 6%, Semen phaseoli radiati 2%, Semen Phaseoli 3%.
The preparation process of above-mentioned Lepidinm meyenii Walp Chinese liquor is as follows:
(1) clean: selecting each raw material of above-mentioned grain, clean up, be soaked in water 4h；Select the fresh of high-quality or dry Lepidinm meyenii Walp,
Lepidinm meyenii Walp is cleaned up, standby after section；
(2) steaming and decocting: the Lepidinm meyenii Walp mixing after the grain soaked and section, be placed in the container for reclaim distilled water and steam
Boiling, until grain boils, and Lepidinm meyenii Walp boils soft, and is preserved by the water distilled；
(3) dry in the sun: the grain after steaming and decocting is put into the workshop airing of clean hygiene, is cooled to 32 DEG C；
(4) mixed song saccharifying: at a temperature of 32 DEG C, carries out mixed song and makes its saccharifying, and saccharifying keeps 65min；
(5) putting cylinder fermentation: put in olla by the material after saccharifying and ferment, ferment 40h, preserves when being subsequently poured into steaming and decocting
Distilled water, continuing fermentation 30 days, the morning, noon and afternoon the first seven day every day of sweat respectively stir once；
(6) distill out wine: the raw material fermented is distilled, only retain the original plasm wine that second time distills out.
Embodiment 2
Lepidinm meyenii Walp Chinese liquor, is formed than brew with the quality of 1:0.35 with Lepidinm meyenii Walp by grain, and grain is made up of the raw material of following weight portion
Form: Oryza glutinosa 60%, Sorghum vulgare Pers. 10%, Semen Tritici aestivi 15%, Radix Et Rhizoma Fagopyri Tatarici 5%, Semen Maydis 5%, Semen phaseoli radiati 2.5%, Semen Phaseoli 2.5%.
The preparation process of above-mentioned Lepidinm meyenii Walp Chinese liquor is as follows:
(1) clean: selecting each raw material of above-mentioned grain, clean up, be soaked in water 5h；Select the fresh of high-quality or dry Lepidinm meyenii Walp,
Lepidinm meyenii Walp is cleaned up, standby after section；
(2) steaming and decocting: the Lepidinm meyenii Walp mixing after the grain soaked and section, be placed in the container for reclaim distilled water and steam
Boiling, until grain boils, and Lepidinm meyenii Walp boils soft, and is preserved by the water distilled；
(3) dry in the sun: the grain after steaming and decocting is put into the workshop airing of clean hygiene, is cooled to 35 DEG C；
(4) mixed song saccharifying: at a temperature of 35 DEG C, carries out mixed song and makes its saccharifying, and saccharifying keeps 60min；
(5) putting cylinder fermentation: put in olla by the material after saccharifying and ferment, ferment 36h, preserves when being subsequently poured into steaming and decocting
Distilled water, continuing fermentation 25 days, the morning, noon and afternoon the first seven day every day of sweat respectively stir once；
(6) distill out wine: the raw material fermented is distilled, only retain the original plasm wine that second time distills out.
Embodiment 3
Lepidinm meyenii Walp Chinese liquor, is formed than brew with the quality of 1:0.5 with Lepidinm meyenii Walp by grain, grain be made up of the raw material of following weight portion and
Become: purple rice 65%, Sorghum vulgare Pers. 8%, Semen Tritici aestivi 12%, Radix Et Rhizoma Fagopyri Tatarici 6%, Semen Maydis 4%, Semen phaseoli radiati 3%, Semen Phaseoli 2%.
The preparation process of above-mentioned Lepidinm meyenii Walp Chinese liquor is as follows:
(1) clean: selecting each raw material of above-mentioned grain, clean up, be soaked in water 6h；Select the fresh of high-quality or dry Lepidinm meyenii Walp,
Lepidinm meyenii Walp is cleaned up, standby after section；
(2) steaming and decocting: the Lepidinm meyenii Walp mixing after the grain soaked and section, be placed in the container for reclaim distilled water and steam
Boiling, until grain boils, and Lepidinm meyenii Walp boils soft, and is preserved by the water distilled；
(3) dry in the sun: the grain after steaming and decocting is put into the workshop airing of clean hygiene, is cooled to 38 DEG C；
(4) mixed song saccharifying: at a temperature of 38 DEG C, carries out mixed song and makes its saccharifying, and saccharifying keeps 65min；
(5) putting cylinder fermentation: put in olla by the material after saccharifying and ferment, ferment 40h, preserves when being subsequently poured into steaming and decocting
Distilled water, continuing fermentation 30 days, the morning, noon and afternoon the first seven day every day of sweat respectively stir once；
(6) distill out wine: the raw material fermented is distilled, only retain the original plasm wine that second time distills out.
In the preparation process of Lepidinm meyenii Walp Chinese liquor, after fermenting the 15th day, add pine according to the mouthfeel wanted and health-care effect
The medical materials such as dew, Tricholoma matsutake (lto et lmai) Singer, Cornu Cervi Pantotrichum, Fructus Lycii, Fructus Jujubae, Radix Notoginseng or Mel.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Claims (5)
1. a Lepidinm meyenii Walp Chinese liquor, it is characterised in that formed than brew with the quality of 1:0.2～0.5 with Lepidinm meyenii Walp by grain, grain by
The raw material composition of following weight portion forms: rice 55～65%, Sorghum vulgare Pers. 8～12%, Semen Tritici aestivi 12～18%, Radix Et Rhizoma Fagopyri Tatarici 4～6%, Semen Maydis 4
～6%, Semen phaseoli radiati 2～3%, Semen Phaseoli 2～3%.
Lepidinm meyenii Walp Chinese liquor the most according to claim 1, it is characterised in that specifically by grain and Lepidinm meyenii Walp with the mass ratio of 1:0.35
Brew forms, and grain is made up of the raw material of following weight portion and forms: rice 60%, Sorghum vulgare Pers. 10%, Semen Tritici aestivi 15%, Radix Et Rhizoma Fagopyri Tatarici 5%, Semen Maydis
5%, Semen phaseoli radiati 2.5%, Semen Phaseoli 2.5%.
Lepidinm meyenii Walp Chinese liquor the most according to claim 1 and 2, it is characterised in that described rice is in rice, Oryza glutinosa, purple rice
Plant or multiple.
4. the preparation method of a kind such as Lepidinm meyenii Walp Chinese liquor according to claim 1 and 2, it is characterised in that specifically comprise the following steps that
(1) clean: select each raw material of above-mentioned grain, clean up, be soaked in water 4～6h；Select the fresh of high-quality or dry agate
Coffee, cleans up Lepidinm meyenii Walp, standby after section；
(2) steaming and decocting: the Lepidinm meyenii Walp mixing after the grain soaked and section, be placed in the container for reclaim distilled water and steam
Boiling, until grain boils, and Lepidinm meyenii Walp boils soft, and is preserved by the water distilled；
(3) dry in the sun: the grain after steaming and decocting is put into the workshop airing of clean hygiene, is cooled to 32～38 DEG C；
(4) mixed song saccharifying: at a temperature of 32～38 DEG C, carries out mixed song and makes its saccharifying, and saccharifying keeps 55～65min；
(5) cylinder fermentation is put: put in olla by the material after saccharifying and ferment, fermentation 32～40h, protect when being subsequently poured into steaming and decocting
The distilled water deposited, continuing fermentation 20～30 days, the morning, noon and afternoon the first seven day every day of sweat respectively stir once；
(6) distill out wine: the raw material fermented is distilled, only retain the original plasm wine that second time distills out.
The preparation method of Lepidinm meyenii Walp Chinese liquor the most according to claim 4, in described step (5), basis after fermenting the 15th day
Target mouthfeel and health-care effect add Truffe, Tricholoma matsutake (lto et lmai) Singer, Cornu Cervi Pantotrichum, Fructus Lycii, Fructus Jujubae, Radix Notoginseng or Mel medical material.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610820299.4A CN106119012A (en) | 2016-09-13 | 2016-09-13 | A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof |
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| CN201610820299.4A CN106119012A (en) | 2016-09-13 | 2016-09-13 | A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof |
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|---|---|---|---|
| CN201610820299.4A Pending CN106119012A (en) | 2016-09-13 | 2016-09-13 | A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913437A (en) * | 2018-07-26 | 2018-11-30 | 大连民族大学 | A kind of Maca health wine |
| CN112625834A (en) * | 2021-01-08 | 2021-04-09 | 苏州元延农业科技有限公司 | Chicken head rice wine and preparation method thereof |
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| CN108913437A (en) * | 2018-07-26 | 2018-11-30 | 大连民族大学 | A kind of Maca health wine |
| CN112625834A (en) * | 2021-01-08 | 2021-04-09 | 苏州元延农业科技有限公司 | Chicken head rice wine and preparation method thereof |
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Address after: 650000 Yunnan province Kunming city Guandu District Guandu Street office six Valley Village No. 497 Applicant after: Han Peng Address before: Qujing City, Yunnan Province Liu Gu Cun 650000 Guandu District Guandu Street Office No. 497 Applicant before: Han Peng |
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Application publication date: 20161116 |