CN106221999A - The brewing method of Radix Tinosporae health care ginger wine - Google Patents

The brewing method of Radix Tinosporae health care ginger wine Download PDF

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CN106221999A
CN106221999A CN201610722154.0A CN201610722154A CN106221999A CN 106221999 A CN106221999 A CN 106221999A CN 201610722154 A CN201610722154 A CN 201610722154A CN 106221999 A CN106221999 A CN 106221999A
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wine
radix tinosporae
radix
fermentation
liquid
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明毅强
刘璐
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明毅强
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    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/02Algae
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/16Ginkgophyta, e.g. Ginkgoaceae (Ginkgo family)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/48Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/489Sophora, e.g. necklacepod or mamani
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/59Menispermaceae (Moonseed family), e.g. hyperbaena or coralbead
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/71Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/87Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/906Zingiberaceae (Ginger family)
    • A61K36/9066Curcuma, e.g. common turmeric, East Indian arrowroot or mango ginger
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation

Abstract

The invention discloses the brewing method of a kind of Radix Tinosporae health care ginger wine, belong to health promoting wine manufacture field.It is characterized in that, described Radix Tinosporae health care ginger wine, using green nature, nutritious Radix Tinosporae is raw material, the brew operations such as softened, defibrination, Dioscorea zingiberensis pretreatment, modulation, enzymolysis, charging, primary fermentation, after fermentation, purification, aging, make the wine liquid clear prepared, and mouthfeel is soft pure, aroma is assailed the nostrils, this product is the most nutritious, can strengthen body immunity, also have the health-care effect such as heat-clearing and toxic substances removing, relieving sore throat and pain.

Description

The brewing method of Radix Tinosporae health care ginger wine
Technical field
The processing method that the present invention relates to a kind of health promoting wine, especially relates to the brew side of a kind of Radix Tinosporae health care ginger wine Method.
Background technology
Radix Tinosporae, for the dried root of menispermaceous plants limacia sagittata, has effect of heat-clearing and toxic substances removing, sore-throat relieving, pain relieving, is used for Laryngopharynx swelling and pain, carbuncle treats poison, has loose bowels, dysentery, and the disease such as gastral cavity abdomen burning pain, is conventional Chinese medicine, the minority such as Ye Shi Miao ethnic group, the Dong nationality, the Yao nationality National commonly uses medicine.Chemical constitution study shows, Radix Tinosporae main chemical compositions is bitter principle lactone and the big class of alkaloid two, It is respectively provided with the effects such as anti-inflammation.
Dioscorea zingiberensis, refers to that Rhizoma Dioscoreae Zingiberensis, Rhizoma Dioscoreae Zingiberensis are Dioscoreaceae Wild yam herbaceos perennials, is dioscin in the world The kind that unit's content is the highest.The root stock of Rhizoma Dioscoreae Zingiberensis contains the diosgenin of 1.1-16.15%, the starch of 45%, the fiber of 40% The chemical compositions such as element and some water solublity glycoside, alkaloids, flavonoid glycoside, cardiac glycoside, alkaloid, tannin, pigments.Yellow Rhizoma Zingiberis Recens is integration of edible and medicinal herbs, containing several amino acids and calcium, ferrum, zinc, selenium and other trace elements.
At present the most commercially, the product development to Radix Tinosporae is few, be processed into Radix Tinosporae health care ginger wine can realize right The comprehensive utilization of Radix Tinosporae, it is simple to store, improve its economic worth and nutritive value.
Summary of the invention
It is an object of the invention to provide the brewing method of a kind of Radix Tinosporae health care ginger wine, make people with regard to energy in daily diet Edible Radix Tinosporae, the most also the deep processing for product provides an effective way.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of Radix Tinosporae health care ginger wine, it is characterised in that concrete operation step is as follows:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Radix Ampelopsis, Radix Sophorae Tonkinensis, after cleaning remove impurity, thinly slices, By Radix Tinosporae sheet, Radix Ampelopsis sheet, Radix Sophorae Tonkinensis sheet in the ratio mix homogeneously of 1:0.3:0.3, more mixed raw material is put into contain The ascorbic aqueous solution of the citric acid of 0.3%, the propolis of 0.8% and 0.02% soaks, softens, after soaking 3.5h, drag for Go out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 2.5 times of raw material, with the sieve of 160 mesh Net filtration, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after being cleaned by light yellow Rhizoma Zingiberis Recens, thinly slice, adds Oryza glutinosa, Semen Ginkgo, puts in the ratio of 2:1:1 Enter immersion 10h in the warm water of 38 DEG C, reenter pot and cook, be pounded mud, be subsequently cooled to 35 DEG C, prepare Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 45% mass fraction, 20% mass fraction, add 15% matter The amount Amylum Puerariae Radicis of mark, the Paeonia suffruticosa corium farinosum of 10% mass fraction and the Nostoc powder of 10% mass fraction, mix homogeneously, be warmed to 88 DEG C, it being stirred continuously, carry out gelatinizing, the time is 45 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the α-amylase of its weight 0.6%, the cellulase of 0.35% and the albumen of 0.15% in gelatinizing wine with dregs Enzyme, is sufficiently mixed uniformly, adjusts pH value to 7.8, and it is 42 DEG C that temperature controls, united hydrolysis 55min, prepares mixed soil;
(6) charging: add the Fructus Hordei Germinatus sugar liquid of distillers yeast, the saccharifying enzyme of 0.12% and 1% of 1.28% to mixed soil, stir, places 6h carries out saccharifying, prepares fermented grain;
(7) primary fermentation: fermented grain fermented 18 days in 36 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 2 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 40 DEG C, 12 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 420MHz, 3 days cold treatment time, temperature 8 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 5s, being bottled at 102 DEG C, timely gland seals, and is finished product.
Beneficial effect: the present invention uses green natural, nutritious Radix Tinosporae to be raw material, softened, defibrination, Dioscorea zingiberensis are pre- The brew operations such as process, modulation, enzymolysis, charging, primary fermentation, after fermentation, purification, aging, make the wine liquid clear prepared, mouth Feeling soft pure, aroma is assailed the nostrils, and this product is the most nutritious, can strengthen body immunity, also have heat-clearing and toxic substances removing, sore-throat relieving The health-care effecies such as pain relieving.
Detailed description of the invention
Embodiment 1:
A kind of brewing method of Radix Tinosporae health care ginger wine, concrete operation step is:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Radix Puerariae, Rhizoma Menispermi, after cleaning remove impurity, thinly slices, By Radix Tinosporae sheet, Gegen tablets, Beidougen Tablets in the ratio mix homogeneously of 1:0.5:0.2, more mixed raw material is put into contain The ascorbic aqueous solution of the malic acid of 0.45%, the Mel Jujubae of 0.65% and 0.05% soaks, softens, after soaking 5h, Pull out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 3 times of raw material, with the screen cloth of 120 mesh Filtering, gained filtering residue adds the water of 2 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after light yellow Rhizoma Zingiberis Recens, Rhizoma Alpiniae Officinarum being cleaned, thinly slice, after mix homogeneously, adds Semen Maydis, red Bean, is put into immersion 8h in the warm water of 42 DEG C, reenters pot and cook, be pounded mud, be subsequently cooled to 38 DEG C in the ratio of 1:0.35:0.2, Prepare Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 40% mass fraction, 25% mass fraction, add 15% matter The amount Semen Nelumbinis powder of mark, the Flos Lonicerae powder of 15% mass fraction and the dendrobe powder of 5% mass fraction, mix homogeneously, be warmed to 96 DEG C, Being stirred continuously, carry out gelatinizing, the time is 35 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the α-amylase of its weight 0.85%, the cellulase of 0.4% and the protease of 0.2% in gelatinizing wine with dregs, Being sufficiently mixed uniformly, adjust pH value to 6.8, it is 45 DEG C that temperature controls, united hydrolysis 50min, prepares mixed soil;
(6) charging: add the albumen sugar liquid of distillers yeast, the saccharifying enzyme of 0.32% and 3% of 1.5% to mixed soil, stir, places 4h carries out saccharifying, prepares fermented grain;
(7) primary fermentation: fermented grain fermented 20 days in 32 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 2 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 42 DEG C, 8 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 160MHz, 5 days cold treatment time, temperature 10 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 10s, being bottled at 100 DEG C, timely gland seals, and is finished product.
Embodiment 2:
A kind of brewing method of Radix Tinosporae health care ginger wine, concrete operation step is:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Radix Rhapontici root, Radix Ilicis Asprellae, after cleaning remove impurity, is cut into thin Sheet, by Radix Tinosporae sheet, Radix Rhapontici heel piece, Flos Ilicis Asprellae heel piece is in the ratio mix homogeneously of 1:0.4:0.1, then is put into by mixed raw material Ascorbic aqueous solution containing the citric acid of 0.6%, the Mel of 1% and 0.07% soaks, softens, after soaking 6.5h, drag for Go out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 2 times of raw material, by the screen cloth mistake of 80 mesh Filter, gained filtering residue adds the water of 1 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after light yellow Rhizoma Zingiberis Recens, tender ginger, Rhizoma Dioscoreae esculentae are cleaned, thinly slice, after mix homogeneously, addition Semen setariae, Semen Canavaliae, is put into immersion 7h in the warm water of 45 DEG C, reenters pot and cook, be pounded mud, be subsequently cooled to 40 DEG C in the ratio of 3:2:1, system Obtain Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 35% mass fraction, 30% mass fraction, add 20% matter The amount Semen Hoveniae (Fructus Hoveniae) pulp of mark, the Flos Sophorae powder of 8% mass fraction and the Rhizoma Polygonati Odorati powder of 7% mass fraction, mix homogeneously, be warmed to 75 DEG C, Being stirred continuously, carry out gelatinizing, the time is 55 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the α-amylase of its weight 0.35%, the cellulase of 0.15% and the albumen of 0.05% in gelatinizing wine with dregs Enzyme, is sufficiently mixed uniformly, adjusts pH value to 6.5, and it is 37 DEG C that temperature controls, united hydrolysis 65min, prepares mixed soil;
(6) charging: add distillers yeast, the saccharifying enzyme of 0.22% and the Glucose Liquid of 2.5% of 0.88% to mixed soil, stir, put Put 5.5h and carry out saccharifying, prepare fermented grain;
(7) primary fermentation: fermented grain fermented 28 days in 30 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 3 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 42 DEG C, 8 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 270MHz, 2 days cold treatment time, temperature 6 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 12s, being bottled at 86 DEG C, timely gland seals, and is finished product.
Embodiment 3:
A kind of brewing method of Radix Tinosporae health care ginger wine, concrete operation step is:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Moringa root, Cortex schefflerae octophyllae, after cleaning remove impurity, is cut into Thin slice, by Radix Tinosporae sheet, Moringa heel piece, Cortex schefflerae octophyllae sheet is in the ratio mix homogeneously of 1:0.2:0.1, then is put by mixed raw material Enter in the ascorbic aqueous solution of the citric acid containing 0.55%, the propolis of 0.8% and 0.03% and soak, soften, after soaking 5h, Pull out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 5 times of raw material, with the screen cloth of 180 mesh Filtering, gained filtering residue adds the water of 3 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after light yellow Rhizoma Zingiberis Recens, wind Rhizoma Zingiberis Recens, Rhizoma Dioscoreae Cirrhosae are cleaned, thinly slice, after mix homogeneously, addition purple rice, Soybean cake, is put into immersion 12h in the warm water of 50 DEG C, reenters pot and cook, be pounded mud, be subsequently cooled to 42 DEG C in the ratio of 2:1:1, system Obtain Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 55% mass fraction, 15% mass fraction, add 15% matter The amount Fructus Canarii Pimelae fruit juice of mark, the Fructus Ligustri Lucidi powder of 10% mass fraction and the Fructus Schisandrae Chinensis powder of 5% mass fraction, mix homogeneously, be warmed to 76 DEG C, being stirred continuously, carry out gelatinizing, the time is 60 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the beta amylase of its weight 0.72%, the cellulase of 0.3% and the albumen of 0.08% in gelatinizing wine with dregs Enzyme, is sufficiently mixed uniformly, adjusts pH value to 7.2, and it is 50 DEG C that temperature controls, united hydrolysis 38min, prepares mixed soil;
(6) charging: add the sucrose liquid of distillers yeast, the saccharifying enzyme of 0.65% and 5% of 3.5% to mixed soil, stir, places 3h Carry out saccharifying, prepare fermented grain;
(7) primary fermentation: fermented grain fermented 30 days in 28 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 2 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 46 DEG C, 7 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 350MHz, 1 day cold treatment time, temperature 10 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 3s, being bottled at 108 DEG C, timely gland seals, and is finished product.
Embodiment 4:
A kind of brewing method of Radix Tinosporae health care ginger wine, concrete operation step is:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Radix Arctii, Radix Rosae Laevigatae, after cleaning remove impurity, is cut into thin Sheet, by Radix Tinosporae sheet, Fructus Arctii heel piece, Fructus Rosae Laevigatae heel piece is in the ratio mix homogeneously of 1:0.1:0.1, then is put into by mixed raw material Aqueous solution containing the vitamin E of the malic acid of 0.2%, the propolis of 0.45% and 0.07% soaks, softens, after soaking 5.5h, Pull out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 4 times of raw material, with the screen cloth of 160 mesh Filtering, gained filtering residue adds the water of 2 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after light yellow Rhizoma Zingiberis Recens, Jerusalem artichoke, taro being cleaned, thinly slice, after mix homogeneously, adds blood glutinous Rice, Semen arachidis hypogaeae, put into immersion 6h in the warm water of 48 DEG C, reenter pot and cook, be pounded mud, then cool down in the ratio of 1:0.6:0.2 To 37 DEG C, prepare Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 50% mass fraction, 20% mass fraction, add 15% matter The amount Fructus Trichosanthis pulp of mark, the pollen powder of sweet osmanthus of 10% mass fraction and the water caltrop starch of 5% mass fraction, mix homogeneously, be warmed to 100 DEG C, it being stirred continuously, carry out gelatinizing, the time is 25 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the amylase of its weight 0.8%, the cellulase of 0.65% and the protease of 0.3% in gelatinizing wine with dregs, fill Dividing mix homogeneously, adjust pH value to 7.5, it is 36 DEG C that temperature controls, united hydrolysis 56min, prepares mixed soil;
(6) charging: add the xylitol sugar liquid of distillers yeast, the saccharifying enzyme of 0.27% and 1.8% of 0.88% to mixed soil, stir, Place 7h and carry out saccharifying, prepare fermented grain;
(7) primary fermentation: fermented grain fermented 32 days in 25 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 2 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 32 DEG C, 15 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 170MHz, 5 days cold treatment time, temperature 12 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 8s, being bottled at 100 DEG C, timely gland seals, and is finished product.
Embodiment 5:
A kind of brewing method of Radix Tinosporae health care ginger wine, concrete operation step is:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Radix Caraganae Sinicae, beet root, after cleaning remove impurity, is cut into thin Sheet, by Radix Tinosporae sheet, goldspink heel piece, Radix Betae heel piece is in the ratio mix homogeneously of 1:0.2:0.5, then is put into by mixed raw material Aqueous solution containing the vitamin A of the citric acid of 0.45%, the acacia honey of 0.68% and 0.02% soaks, softens, soak 4.5h After, pull out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 3 times of raw material, with the screen cloth of 100 mesh Filtering, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after light yellow Rhizoma Zingiberis Recens, Jerusalem artichoke, Rhizoma Dioscoreae are cleaned, thinly slice, after mix homogeneously, addition bean cake, Semen Tritici aestivi, is put into immersion 6h in the warm water of 55 DEG C, reenters pot and cook, be pounded mud, be subsequently cooled to 38 in the ratio of 2:0.8:1.2 DEG C, prepare Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 35% mass fraction, 30% mass fraction, add 20% matter The amount Fructus Vaccinii Fragilis juice of mark, the Flos Rosae Rugosas pollen of 10% mass fraction and the Rhizoma Fagopyri Dibotryis powder of 5% mass fraction, mix homogeneously, be warmed to 86 DEG C, being stirred continuously, carry out gelatinizing, the time is 55 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the α-amylase of its weight 0.75%, the cellulase of 0.3% and the protease of 0.2% in gelatinizing wine with dregs, Being sufficiently mixed uniformly, adjust pH value to 6.5, it is 53 DEG C that temperature controls, united hydrolysis 48min, prepares mixed soil;
(6) charging: add the lactose liquid of distillers yeast, the saccharifying enzyme of 0.36% and 6% of 2.7% to mixed soil, stir, places 12h Carry out saccharifying, prepare fermented grain;
(7) primary fermentation: fermented grain fermented 22 days in 45 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 3 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 38 DEG C, 17 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 260MHz, 2 days cold treatment time, temperature 11 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 6s, being bottled at 92 DEG C, timely gland seals, and is finished product.
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 brewing method of a Radix Tinosporae health care ginger wine, it is characterised in that concrete operation step is as follows:
(1) Radix Tinosporae pretreatment: select the Radix Tinosporae that high-quality is fresh, be aided with Radix Ampelopsis, Radix Sophorae Tonkinensis, after cleaning remove impurity, thinly slices, By Radix Tinosporae sheet, Radix Ampelopsis sheet, Radix Sophorae Tonkinensis sheet in the ratio mix homogeneously of 1:0.3:0.3, more mixed raw material is put into contain The ascorbic aqueous solution of the citric acid of 0.3%, the propolis of 0.8% and 0.02% soaks, softens, after soaking 3.5h, drag for Go out;
(2) defibrination: the raw material after soaking carries out defibrination process, and during defibrination, amount of water is 2.5 times of raw material, with the sieve of 160 mesh Net filtration, gained filtering residue adds the water of 1.5 times again and carries out secondary pulping, by twice gained serosity mixing, prepares Radix Tinosporae mixing slurry;
(3) Dioscorea zingiberensis pretreatment: remove the peel after being cleaned by light yellow Rhizoma Zingiberis Recens, thinly slice, adds Oryza glutinosa, Semen Ginkgo, puts in the ratio of 2:1:1 Enter immersion 10h in the warm water of 38 DEG C, reenter pot and cook, be pounded mud, be subsequently cooled to 35 DEG C, prepare Rhizoma Zingiberis Recens mud;
(4) modulation: after taking the Rhizoma Zingiberis Recens mud mix homogeneously of the Radix Tinosporae mixing slurry of 45% mass fraction, 20% mass fraction, add 15% matter The amount Amylum Puerariae Radicis of mark, the Paeonia suffruticosa corium farinosum of 10% mass fraction and the Nostoc powder of 10% mass fraction, mix homogeneously, be warmed to 88 DEG C, it being stirred continuously, carry out gelatinizing, the time is 45 minutes, prepares gelatinizing wine with dregs;
(5) enzymolysis: add the α-amylase of its weight 0.6%, the cellulase of 0.35% and the albumen of 0.15% in gelatinizing wine with dregs Enzyme, is sufficiently mixed uniformly, adjusts pH value to 7.8, and it is 42 DEG C that temperature controls, united hydrolysis 55min, prepares mixed soil;
(6) charging: add the Fructus Hordei Germinatus sugar liquid of distillers yeast, the saccharifying enzyme of 0.12% and 1% of 1.28% to mixed soil, stir, places 6h carries out saccharifying, prepares fermented grain;
(7) primary fermentation: fermented grain fermented 18 days in 36 DEG C of lower seals of product temperature, when the temperature near room temperature of liquid, sends out before showing Ferment terminates;
(8) after fermentation: after fermentation ends, by karusen by strainer filtering, takes out residue, and residue uses constant temperature extract 2 times, Merge fermentation liquid and extract juice;Residue proceeds after fermentation, and temperature controls at 40 DEG C, 12 days time, filters, remerges Wine liquid;
(9) purification, aging: the wine liquid after fermenting, by after centrifugation, purifies, then use microwave-assisted cold treatment to accelerate wine The aging of liquid, microwave frequency 420MHz, 3 days cold treatment time, temperature 8 DEG C;
(10) sterilize and bottle: finished wine after instantaneous sterilizing 5s, being bottled at 102 DEG C, timely gland seals, and is finished product.
CN201610722154.0A 2016-08-25 2016-08-25 The brewing method of Radix Tinosporae health care ginger wine Withdrawn CN106221999A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106085731A (en) * 2016-08-28 2016-11-09 余芳 A kind of brewing method of Radix Tinosporae health care ginger wine
CN107034077A (en) * 2017-05-22 2017-08-11 芜湖市三山区绿色食品产业协会 A kind of brewing method of Rui drupe wine
CN107034080A (en) * 2017-05-23 2017-08-11 芜湖市三山区绿色食品产业协会 The brewing method of fructus viticis Edgeworthia chrysantha health liquor
CN107151597A (en) * 2017-06-23 2017-09-12 张俊辉 A kind of preparation method of desert cistanche cynomorium songaricum health liquor
CN107189906A (en) * 2017-07-24 2017-09-22 芜湖市三山区绿色食品产业协会 A kind of brew method of rattletop health care ginger wine
CN107435013A (en) * 2017-07-28 2017-12-05 宇琪 A kind of brew method of egg yolk fruit health care ginger wine
CN108841502A (en) * 2018-08-06 2018-11-20 明毅强 The brew method of health medicinal emblic ginger wine

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CN103451063A (en) * 2013-09-07 2013-12-18 彭常安 Brewing method of emblic leafflower fruit wine
CN105505686A (en) * 2016-01-25 2016-04-20 山东农业大学 Method for brewing dry type ginger brewed wine
CN105602801A (en) * 2016-03-16 2016-05-25 吴义顺 Method for brewing stachys sieboldii liquor

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Publication number Priority date Publication date Assignee Title
CN103451063A (en) * 2013-09-07 2013-12-18 彭常安 Brewing method of emblic leafflower fruit wine
CN105505686A (en) * 2016-01-25 2016-04-20 山东农业大学 Method for brewing dry type ginger brewed wine
CN105602801A (en) * 2016-03-16 2016-05-25 吴义顺 Method for brewing stachys sieboldii liquor

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106085731A (en) * 2016-08-28 2016-11-09 余芳 A kind of brewing method of Radix Tinosporae health care ginger wine
CN107034077A (en) * 2017-05-22 2017-08-11 芜湖市三山区绿色食品产业协会 A kind of brewing method of Rui drupe wine
CN107034080A (en) * 2017-05-23 2017-08-11 芜湖市三山区绿色食品产业协会 The brewing method of fructus viticis Edgeworthia chrysantha health liquor
CN107151597A (en) * 2017-06-23 2017-09-12 张俊辉 A kind of preparation method of desert cistanche cynomorium songaricum health liquor
CN107189906A (en) * 2017-07-24 2017-09-22 芜湖市三山区绿色食品产业协会 A kind of brew method of rattletop health care ginger wine
CN107435013A (en) * 2017-07-28 2017-12-05 宇琪 A kind of brew method of egg yolk fruit health care ginger wine
CN108841502A (en) * 2018-08-06 2018-11-20 明毅强 The brew method of health medicinal emblic ginger wine

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