CN106336990A - Health care wine preparation method - Google Patents
Health care wine preparation method Download PDFInfo
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- CN106336990A CN106336990A CN201610718154.3A CN201610718154A CN106336990A CN 106336990 A CN106336990 A CN 106336990A CN 201610718154 A CN201610718154 A CN 201610718154A CN 106336990 A CN106336990 A CN 106336990A
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/52—Juglandaceae (Walnut family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/62—Nymphaeaceae (Water-lily family)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8967—Lilium, e.g. tiger lily or Easter lily
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention discloses a health care wine preparation method. The health care wine takes Chinese yam, sorghum and oat as main materials, the main materials are divided into three equal parts, auxiliary materials of lily root flour, walnut powder and lotus root flour are added, under different temperatures, multitime fermentation and filtering are carried out, the alcohol content of the health care wine is not high, and the heavy metal content in the health care wine is reduced. The prepared health care wine has the efficacy of supplementing energy and nourishing lung, has obvious curative effect for lung diseases such as chronic bronchitis, can enhance human immunity by long-term drinking, and provides vigorous energy to people.
Description
Technical field
The present invention relates to food processing field.It is more particularly related to a kind of preparation method of health promoting wine.
Background technology
, also known as Rhizoma Dioscoreae, native potato, mountain Rhizoma Dioscoreae, RHIIZOMA DIOSCOREAE fr0m Henan of China, Rhizomadioscoreae and white Rhizoma Dioscoreae, fine and tender taste, containing profuse for Rhizoma Dioscoreae
Nutraceutical agents.
Contain saponin, lymphatic temperament in Rhizoma Dioscoreae, play the role of lubrication, moist, Shennong's Herbal call it " main strong in qi-restoratives,
Except cold and heat pathogen, invigorating the spleen and replenishing QI power, long muscle, long term usage normal hearing and eyesight ", Compendium of Material Medica thinks that Rhizoma Dioscoreae can " kidney tonifying gas, spleen invigorating
Stomach, antidiarrheal dysentery, change paralysed saliva, profit fur ", that is, Rhizoma Dioscoreae can lung benefiting gas, support lung yin, be therefore commonly used to treat deficiency of the lung phlegmatic cough chronic cough it
Disease.
In recent years, people have studied the deep processing mode of multiple Rhizoma Dioscoreaes, and wherein, yam health wine has distinctive guarantor because of it
It is good for effect and paid close attention to by people.Generally yam health wine is directly to be soaked with Rhizoma Dioscoreae plus yellow wine to form, but this kind of method
During producing health promoting wine, because through multiple processing, the QI invigorating foster lung effect of health promoting wine is inconspicuous, because the whole nation is each at present
Haze weather in ground many places, seriously threaten the lung health of people, need a kind of foster lung effect of QI invigorating of searching badly and significantly protect
The preparation method of strong wine.
Content of the invention
It is an object of the invention to solution at least the above, and provide the advantage that at least will be described later.
It is a still further object of the present invention to provide a kind of preparation method of health promoting wine, wherein Sorghum vulgare Pers., Herba bromi japonici are combined with Rhizoma Dioscoreae
For major ingredient, after being divided into trisection, add adjuvant Bulbus Lilii powder, Amylum Nelumbinis Rhizomatis and walnut powder respectively, prepared health promoting wine has good QI invigorating
Foster lung effect, has obvious curative effects to pulmonary disease such as chronic bronchitiss, and long-term drink can strengthen body immunity.
In order to realize according to object of the present invention and further advantage, there is provided a kind of preparation method of health promoting wine, bag
Include following steps:
Step one, according to the mass fraction, adds 10～20 mass parts pure water, side after 40～60 mass parts Rhizoma Dioscoreaes are smashed to pieces
Stirring side is heated 5～8min at 40～50 DEG C and is obtained mixed liquor；
Step 2, mixed boiling after the mixing of the oatmeal of 70～100 mass parts Sorghum vulgare Pers. powder and 30～40 mass parts
Powder, described mixed powder, described mixed liquor, 0.5～1.5 mass parts leaven and 1～3 mass parts maltose is uniformly mixed so as to obtain mixed
After compound, it is equally divided into trisection, after the Bulbus Lilii powder adding 1～3 mass parts in the first decile, be uniformly mixed so as to obtain the first mixture,
It is uniformly mixed so as to obtain the second mixture after the Amylum Nelumbinis Rhizomatis adding 1～3 mass parts in the second decile, add 1～3 mass in third class is divided
It is uniformly mixed so as to obtain the 3rd mixture after the walnut powder of part, described first mixture, described second mixture and the described 3rd are mixed
Compound sealing and fermenting 24～30h at 27～33 DEG C respectively, correspondence obtains the first fermented product, the second fermented product and the 3rd fermentation
Thing, wherein, in described leaven, the mass ratio of distillers yeast, lactic acid bacteria, beer yeast and wine yeast is 2:1:1:1；
Step 3, described first fermented product is filtered after the first filtrate in 25～27 DEG C of sealing and fermenting 3～5 days, filter,
Obtain the first fermentation liquid, the second filtrate after described second fermented product is filtered, in 22～24 DEG C of sealing and fermenting 3～5 days, is filtered,
Obtain the second fermentation liquid, the 3rd filtrate after described 3rd fermented product is filtered, in 19～21 DEG C of sealing and fermenting 3～5 days, is filtered,
Obtain the 3rd fermentation liquid；
Step 4, by described first fermentation liquid in 20～22 DEG C of sealing and fermenting 5～8 days, filter, obtain the 4th filtrate, will
Described second fermentation liquid, in 17～19 DEG C of sealing and fermenting 5～8 days, filters, obtains the 5th filtrate, by described 3rd fermentation liquid 14
～16 DEG C of sealing and fermenting 5～8 days, filter, obtain the 6th filtrate, according to being initially charged the 6th filtrate, add the 5th filtrate, last
Add the 4th filtrate to collecting tank, obtain health promoting wine within 1～2 day in 17～19 DEG C of sealing and fermenting.
Preferably, in step 2, described first mixture, described second mixture and described 3rd mixture are divided
Not at 27～33 DEG C during sealing and fermenting, sealing and fermenting is carried out in fermentation tank, and described fermentation tank includes three groups of identical tank groups,
Each described tank group includes:
First tank body, it is hollow circular cylinder, and it includes the of the first noumenon and the described the first noumenon of sealing to be opened/closed
One capping；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, described second
Tank body includes the second body and the second capping sealing described second body, and described second capping is provided with charging to be opened/closed
Mouthful, the inside of described second tank body is provided with the first drainage screen；
Feed tube, it sequentially passes through the second capping of the bottom of described first tank body and described second tank body and connects described the
One tank body and described second tank body, described feed tube arranges the first valve；
Drain pipe, its located at the lower section of described second tank body, described drain pipe by the inside of described second tank body with described
The ft connection of the second tank body, it is provided with the second drainage screen, on described drain pipe with the junction of the inside of described second tank body
Second valve is set；
By described first mixture, described second mixture and described 3rd mixture respectively 27～33 in step 2
Before sealing and fermenting 24～30h at DEG C, three groups of tank groups are pressed same procedure and are operated, and close described first valve and described second valve,
Open described first capping, respectively described first mixture, described second mixture and described 3rd mixture correspondence are put
Enter in described first tank body of three groups of tank groups, close described first capping, sealing and fermenting 24～30h at 27～33 DEG C, to deserved
To the first fermented product, the second fermented product and the 3rd fermented product；
In step 3, three groups of tank groups are pressed same procedure and are operated, and when filtering for the first time, open described first valve, 0.8～
After 1.5h, close described first valve, three described second tank bodies of three groups of tank groups respectively obtain the first filtrate, the second filter
Liquid and the 3rd filtrate, sealing and fermenting 3～5 days respectively, when filtering for second, open described second valve, from described drain pipe
Corresponding with the exit of the ft connection of described second tank body obtain the first fermentation liquid, the second fermentation liquid and the 3rd fermentation liquid；
Before sealing and fermenting in step 4, three groups of tank groups are pressed same procedure and are operated, and close described second valve, open described in enter
Material mouth, respectively by described first fermentation liquid, described second fermentation liquid and described 3rd fermentation liquid inject, after sealing and fermenting, the
During secondary filter, open described second valve, corresponding with the exit of the ft connection of described second tank body from described drain pipe
Obtain the 4th filtrate, the 5th filtrate and the 6th filtrate.
Preferably, during sealing and fermenting 24～30h at 27～33 DEG C in step 2, stir 1 time every 9～12h.
Preferably, by before the filtration of described first fermented product, the second fermented product and the 3rd fermented product in step 3, use lemon
It is 3.5～5 that lemon acid adjusts described first fermented product, the second fermented product and the 3rd fermented product ph respectively.
Preferably, also include: step 5, described health promoting wine is kept 5～8s at 105～115 DEG C after, be cooled to 45～
65 DEG C of holding 4～6min, cooling, keep in Dark Place.
Preferably, described first drainage screen is 100 mesh drainage screens.
Preferably, described second drainage screen is 200 mesh drainage screens.
The present invention at least includes following beneficial effect:
1st, the health promoting wine that the present invention is obtained, key component is Rhizoma Dioscoreae, Sorghum vulgare Pers. and Herba bromi japonici, and Rhizoma Dioscoreae contains diastase, sticks
Albumen, saponin, free amino acid, polyphenol oxidase and various trace elements, abundant vitamin and mineral, are conducive to changing
Kind taste digestive and absorptive functions, flat tonifying the spleen and stomach, strong body, the effect of benefit lung and restrain cough, QI invigorating is respectively provided with by interpolation respectively and supports
The Bulbus Lilii of lung effect, Amylum Nelumbinis Rhizomatis and three kinds of adjuvants of walnut powder are obtained the first mixture, the second mixture and the 3rd mixture, point
After other pre fermentation activated spawn, repeatedly fermentation and filtration, reduces the content of wherein heavy metal, finally collects at different temperatures
When collect all filtrates in order, wine liquid now is made up of three parts, including add Semen Juglandiss layer, add Bulbus Lilii layer
And add Amylum Nelumbinis Rhizomatis layer, then by wine liquid in 17～19 DEG C of sealing and fermenting 1～2 day, so that three parts is interpenetrated uniformly, finally
Prepared health promoting wine fragrant taste is unique, and mellow in taste is long, and alcohol content is not high, and the health promoting wine because being obtained has good benefit
Gas supports lung effect, has obvious curative effects to pulmonary disease such as chronic bronchitiss, long-term drink can strengthen body immunity, makes one essence
Power is abundant.
2nd, the fermentation tank of the present invention includes three groups of tank groups, and three groups of tank groups correspond to most in the component of health promoting wine respectively
Preparation, each tank group includes two tank bodies, the first tank body of three groups of tank groups accommodate the first mixture, described second mixture with
And described 3rd mixture, the second tank body accommodates the filtrate after corresponding group filters and fermentation liquid, and step 2 is entered in the first tank body
OK, mixture is placed in the first tank body, fermented obtain fermented product after, step 3 is carried out in the second tank body, through 100
Purpose first drainage screen and the filtration twice of 200 purpose the second drainage screens, filter fully, subsequent step also enters in the second tank body
OK, this kind of tank group is realized filtering by action of gravity, and effective component extraction rate is high, makes health promoting wine extract content high, fermentation tank
In three groups of tank groups work simultaneously, greatly reducing fermentation to the manpower of filter operation, and filtering thoroughly, being sufficiently reserved in raw material
Diastase, the nutritional labeling such as mucoprotein, saponin, make the health promoting wine color of preparation limpid, the high free from admixture of purity, and possessing
Multiple enzyme such as diastase, makes health promoting wine be also equipped with good aid digestion absorption, the health-care effect of slow down aging.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by this
Invention research and practice and be understood by the person skilled in the art.
Brief description
Fig. 1 is the structural representation of the tank group of fermentation tank of the present invention.
Specific embodiment
The present invention is described in further detail with reference to the accompanying drawings and examples, to make those skilled in the art's reference
Specification word can be implemented according to this.
Embodiment 1
Step one, according to the mass fraction, adds 10 mass parts pure water, exists while stirring after 40 mass parts Rhizoma Dioscoreaes are smashed to pieces
At 40 DEG C, heating 5min obtains mixed liquor；
Step 2, obtain mixed powder by boiling after the mixing of the oatmeal of 70 mass parts Sorghum vulgare Pers. powder and 30 mass parts, will be described
Mixed powder, described mixed liquor, 0.5 mass parts leaven and 1 mass parts maltose, after being uniformly mixed so as to obtain mixture, are equally divided into
Trisection, is uniformly mixed so as to obtain first mixture after the Bulbus Lilii powder adding 1 mass parts in the first decile, adds 1 in the second decile
It is uniformly mixed so as to obtain the second mixture after the Amylum Nelumbinis Rhizomatis of mass parts, after the walnut powder adding 1 mass parts in third class is divided, be uniformly mixed so as to obtain
Three mixture, by described first mixture, described second mixture and described 3rd mixture, sealing at 27 DEG C is sent out respectively
Ferment 24h, stirs 1 time every 9h, sealing and fermenting is carried out in fermentation tank, as shown in figure 1, the present invention provides a kind of tank of fermentation tank
Group, described fermentation tank includes three groups of identical tank groups, and each described tank group includes:
First tank body 1, it is hollow circular cylinder, and it includes the first noumenon 110 and the described the first noumenon of sealing to be opened/closed
110 the first capping 120；
Second tank body 2, it is hollow circular cylinder, and described second tank body 2 is arranged on the bottom of described first tank body 1, described
Second tank body 2 includes the second body 210 and the second capping 220 sealing described second body 210, in described second capping 220
It is provided with charging aperture 230 to be opened/closed, the inside of described second tank body 2 is provided with 100 purpose the first drainage screens；
Feed tube 3, it is sequentially passed through the bottom of described first tank body 1 and is connected with the second capping 220 of described second tank body 2
Described first tank body 1 and described second tank body 2, described feed tube 3 arranges the first valve 310；
Drain pipe 4, its located at the lower section of described second tank body 2, described drain pipe 4 by the inside of described second tank body 2 with
The ft connection of described second tank body 2, it is provided with 200 purpose the second drainage screens with the junction of the inside of described second tank body 2
410, described drain pipe 4 arranges the second valve 420；
By described first mixture, described second mixture and described 3rd mixture sealing and fermenting at 27 DEG C respectively
Before 24h, three groups of tank groups are pressed same procedure and are operated, and close described first valve 310 and described second valve 420, open described the
Described first mixture, described second mixture and described 3rd mixture are correspondingly placed into three groups of tanks by capping 120 respectively
Group described first tank body 1 in, close described first capping 120,27 DEG C at sealing and fermenting 24h, correspondence obtain the first fermented product,
Second fermented product and the 3rd fermented product, wherein, distillers yeast, lactic acid bacteria, beer yeast and wine yeast in described leaven
Mass ratio be 2:1:1:1；
Step 3, adjust described first fermented product, the second fermented product and the 3rd fermented product ph with citric acid respectively and be
3.5, the first filtrate after described first fermented product is filtered, in 25 DEG C of sealing and fermenting 3 days, is filtered, is obtained the first fermentation liquid, will
Described second fermented product filter after the second filtrate in 22 DEG C of sealing and fermenting 3 days, filter, obtain the second fermentation liquid, by described the
Three fermented products filter after the 3rd filtrate in 19 DEG C of sealing and fermenting 3 days, filter, obtain the 3rd fermentation liquid, period, three groups of tank groups are pressed
Same procedure operates, and when filtering for the first time, opens described first valve 1, after 0.8h, closes described first valve 1, in three groups of tanks
The first filtrate, the second filtrate and the 3rd filtrate is obtained, respectively sealing and fermenting 3 days, second mistake in described second tank body 2 of group
During filter, open described second valve 420, from the exit of described drain pipe 4 and the ft connection of described second tank body 2 to deserved
To the first fermentation liquid, the second fermentation liquid and the 3rd fermentation liquid；
Step 4, by described first fermentation liquid in 20 DEG C of sealing and fermenting 5 days, described second fermentation liquid is sent out in 17 DEG C of sealings
Ferment 5 days, by described 3rd fermentation liquid in 14 DEG C of sealing and fermenting 5 days, before sealing and fermenting, three groups of tank groups are pressed same procedure and are operated, and close
Close described second valve 420, open described charging aperture 230, respectively by described first fermentation liquid, described second fermentation liquid and institute
State the 3rd fermentation liquid injection, after sealing and fermenting, second when filtering, and opens described second valve 420, from described drain pipe 4 with
The exit correspondence of the ft connection of described second tank body 2 obtains the 4th filtrate, the 5th filtrate and the 6th filtrate, according to first plus
Enter the 6th filtrate, add the 5th filtrate, be eventually adding the 4th filtrate and obtain health care to collecting tank within 1 day in 17 DEG C of sealing and fermenting
Wine.
Step 5, by described health promoting wine 105 DEG C keep 5s after, be cooled to 45 DEG C holding 4min, cooling, keep in Dark Place.
Embodiment 2
Step one, according to the mass fraction, adds 20 mass parts pure water, exists while stirring after 60 mass parts Rhizoma Dioscoreaes are smashed to pieces
At 50 DEG C, heating 8min obtains mixed liquor；
Step 2, obtain mixed powder by boiling after the mixing of the oatmeal of 100 mass parts Sorghum vulgare Pers. powder and 40 mass parts, will be described
After mixed powder, described mixed liquor, 1.5 mass parts leavens and 3 mass parts maltose are uniformly mixed so as to obtain mixture, it is equally divided into three
Decile, is uniformly mixed so as to obtain the first mixture after the Bulbus Lilii powder adding 3 mass parts, adds 3 matter in the second decile in the first decile
It is uniformly mixed so as to obtain the second mixture after the Amylum Nelumbinis Rhizomatis of amount part, after the walnut powder adding 3 mass parts in third class is divided, be uniformly mixed so as to obtain the 3rd
Mixture, by described first mixture, described second mixture and described 3rd mixture sealing and fermenting at 33 DEG C respectively
30h, stirs 1 time every 12h, sealing and fermenting is carried out in fermentation tank, and described fermentation tank includes three groups of identical tank groups, each institute
State tank group to include:
First tank body, it is hollow circular cylinder, and it includes the of the first noumenon and the described the first noumenon of sealing to be opened/closed
One capping；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, described second
Tank body includes the second body and the second capping sealing described second body, and described second capping is provided with charging to be opened/closed
Mouthful, the inside of described second tank body is provided with 100 purpose the first drainage screens；
Feed tube, it sequentially passes through the second capping of the bottom of described first tank body and described second tank body and connects described the
One tank body and described second tank body, described feed tube arranges the first valve；
Drain pipe, its located at the lower section of described second tank body, described drain pipe by the inside of described second tank body with described
The ft connection of the second tank body, the junction of its inside with described second tank body is provided with 200 purpose the second drainage screens, described go out
Second valve is arranged on liquid pipe；
By described first mixture, described second mixture and described 3rd mixture sealing and fermenting at 33 DEG C respectively
Before 30h, three groups of tank groups are pressed same procedure and are operated, and close described first valve and described second valve, open described first capping,
Respectively described first mixture, described second mixture and described 3rd mixture are correspondingly placed into described the of three groups of tank groups
In one tank body, close described first capping, sealing and fermenting 30h at 33 DEG C, correspondence obtain the first fermented product, the second fermented product and
3rd fermented product, wherein, in described leaven, the mass ratio of distillers yeast, lactic acid bacteria, beer yeast and wine yeast is 2:1:
1:1；
Step 3, adjusted respectively with citric acid described first fermented product, the second fermented product and the 3rd fermented product ph be 5,
The first filtrate after described first fermented product is filtered, in 27 DEG C of sealing and fermenting 5 days, is filtered, is obtained the first fermentation liquid, will be described
Second fermented product filter after the second filtrate in 24 DEG C of sealing and fermenting 5 days, filter, obtain the second fermentation liquid, by described 3rd
Ferment thing filter after the 3rd filtrate in 21 DEG C of sealing and fermenting 5 days, filter, obtain the 3rd fermentation liquid, period, three groups of tank groups are pressed identical
Method operates, and when filtering for the first time, opens described first valve, after 1.5h, closes described first valve, in the institute of three groups of tank groups
State and in the second tank body, obtain the first filtrate, the second filtrate and the 3rd filtrate, respectively sealing and fermenting 5 days, when filtering for second, beat
Open described second valve, obtain the first fermentation from described drain pipe is corresponding with the exit of the ft connection of described second tank body
Liquid, the second fermentation liquid and the 3rd fermentation liquid；
Step 4, by described first fermentation liquid in 22 DEG C of sealing and fermenting 8 days, described second fermentation liquid is sent out in 19 DEG C of sealings
Ferment 8 days, by described 3rd fermentation liquid in 16 DEG C of sealing and fermenting 8 days, before sealing and fermenting, three groups of tank groups are pressed same procedure and are operated, and close
Close described second valve, open described charging aperture, respectively by described first fermentation liquid, described second fermentation liquid and the described 3rd
Fermentation liquid injects, and after sealing and fermenting, when filtering for second, opens described second valve, from described drain pipe and described second tank
The ft connection of body exit correspondence obtains the 4th filtrate, the 5th filtrate and the 6th filtrate, according to be initially charged the 6th filtrate,
Add the 5th filtrate, be eventually adding the 4th filtrate and obtain health promoting wine to collecting tank within 2 days in 19 DEG C of sealing and fermenting.
Step 5, by described health promoting wine 115 DEG C keep 8s after, be cooled to 65 DEG C holding 6min, cooling, keep in Dark Place.
Embodiment 3
Step one, according to the mass fraction, adds 15 mass parts pure water, exists while stirring after 50 mass parts Rhizoma Dioscoreaes are smashed to pieces
At 45 DEG C, heating 6min obtains mixed liquor；
Step 2, obtain mixed powder by boiling after the mixing of the oatmeal of 80 mass parts Sorghum vulgare Pers. powder and 35 mass parts, will be described
After mixed powder, described mixed liquor, 1.0 mass parts leavens and 2 mass parts maltose are uniformly mixed so as to obtain mixture, it is equally divided into three
Decile, is uniformly mixed so as to obtain the first mixture after the Bulbus Lilii powder adding 2 mass parts, adds 2 matter in the second decile in the first decile
It is uniformly mixed so as to obtain the second mixture after the Amylum Nelumbinis Rhizomatis of amount part, after the walnut powder adding 2 mass parts in third class is divided, be uniformly mixed so as to obtain the 3rd
Mixture, by described first mixture, described second mixture and described 3rd mixture sealing and fermenting at 30 DEG C respectively
26h, stirs 1 time every 10h, sealing and fermenting is carried out in fermentation tank, and described fermentation tank includes three groups of identical tank groups, each institute
State tank group to include:
First tank body, it is hollow circular cylinder, and it includes the of the first noumenon and the described the first noumenon of sealing to be opened/closed
One capping；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, described second
Tank body includes the second body and the second capping sealing described second body, and described second capping is provided with charging to be opened/closed
Mouthful, the inside of described second tank body is provided with 100 purpose the first drainage screens；
Feed tube, it sequentially passes through the second capping of the bottom of described first tank body and described second tank body and connects described the
One tank body and described second tank body, described feed tube arranges the first valve；
Drain pipe, its located at the lower section of described second tank body, described drain pipe by the inside of described second tank body with described
The ft connection of the second tank body, the junction of its inside with described second tank body is provided with 200 purpose the second drainage screens, described go out
Second valve is arranged on liquid pipe；
By described first mixture, described second mixture and described 3rd mixture sealing and fermenting at 30 DEG C respectively
Before 26h, three groups of tank groups are pressed same procedure and are operated, and close described first valve and described second valve, open described first capping,
Respectively described first mixture, described second mixture and described 3rd mixture are correspondingly placed into described the of three groups of tank groups
In one tank body, close described first capping, sealing and fermenting 26h at 30 DEG C, correspondence obtain the first fermented product, the second fermented product and
3rd fermented product, wherein, in described leaven, the mass ratio of distillers yeast, lactic acid bacteria, beer yeast and wine yeast is 2:1:
1:1；
Step 3, adjusted respectively with citric acid described first fermented product, the second fermented product and the 3rd fermented product ph be 4,
The first filtrate after described first fermented product is filtered, in 26 DEG C of sealing and fermenting 4 days, is filtered, is obtained the first fermentation liquid, will be described
Second fermented product filter after the second filtrate in 23 DEG C of sealing and fermenting 4 days, filter, obtain the second fermentation liquid, by described 3rd
Ferment thing filter after the 3rd filtrate in 20 DEG C of sealing and fermenting 4 days, filter, obtain the 3rd fermentation liquid, period, three groups of tank groups are pressed identical
Method operates, and when filtering for the first time, opens described first valve, after 1.0h, closes described first valve, in the institute of three groups of tank groups
State and in the second tank body, obtain the first filtrate, the second filtrate and the 3rd filtrate, respectively sealing and fermenting 4 days, when filtering for second, beat
Open described second valve, obtain the first fermentation from described drain pipe is corresponding with the exit of the ft connection of described second tank body
Liquid, the second fermentation liquid and the 3rd fermentation liquid；
Step 4, by described first fermentation liquid in 21 DEG C of sealing and fermenting 6 days, described second fermentation liquid is sent out in 18 DEG C of sealings
Ferment 7 days, by described 3rd fermentation liquid in 15 DEG C of sealing and fermenting 6 days, before sealing and fermenting, three groups of tank groups are pressed same procedure and are operated, and close
Close described second valve, open described charging aperture, respectively by described first fermentation liquid, described second fermentation liquid and the described 3rd
Fermentation liquid injects, and after sealing and fermenting, when filtering for second, opens described second valve, from described drain pipe and described second tank
The ft connection of body exit correspondence obtains the 4th filtrate, the 5th filtrate and the 6th filtrate, according to be initially charged the 6th filtrate,
Add the 5th filtrate, be eventually adding the 4th filtrate and obtain health promoting wine to collecting tank within 1 day in 18 DEG C of sealing and fermenting.
Step 5, by described health promoting wine 110 DEG C keep 6s after, be cooled to 55 DEG C holding 5min, cooling, keep in Dark Place.
The health promoting wine that the preparation method of the health promoting wine of embodiment 3 is obtained is used for chronic of Guangxi city volunteer inventor
The clinical treatment of tracheitiies patient, statistics therapeutic outcome is as follows: the present invention taking chronic bronchitiss as a example, sees through 30 clinics
Examine, wherein, male 24, women 6, all no other serious disease of patient, 29 years old～72 years old age, 43.5 years old mean age.
Wherein chronic bronchitiss relatively severe one 6 people, all has more than 5 years smoking history persons, and pulmonary respiration is coarse, often coughs；Chronic
Tracheitiies relatively the lighter 13 people, night or early morning cough person, wheezing sound is less, occurs, do not affect to sleep after cough, deep breathing
Sleep or activity；Chronic bronchitiss degree the lighter 11 people relatively, cough is slight, occasionally has outbreak, does not affect normal work and life
Live；
During clinical experiment, withdraw other medicines and nutrient and healthcare products, take the preparation side of the health promoting wine of the embodiment of the present invention 3
The health promoting wine that method is obtained, once, drinks 15～25ml every time in every two days, takes in lunch half an hour after, is within three weeks a cycle,
After taking 1 cycle, chronic bronchitiss degree the lighter's symptom relatively disappears substantially, chronic bronchitiss relatively the lighter's disease
Shape has been alleviated, and after taking 3 cycles, chronic bronchitiss degree relatively the lighter's symptom fades away, most of chronic
Tracheitiies relatively severe one symptom has been alleviated.In 30 people of clinical experiment, effective 27 people, invalid 3 people, total effective rate
90.0%.
Clinical therapeutic efficacy shows, the health promoting wine of the present invention has good QI invigorating and supports lung effect, to chronic bronchitiss
There are obvious curative effects Deng pulmonary disease.
Inventor using the preparation method of the health promoting wine of embodiment 3 be obtained health promoting wine as 1 group, matched group health care in 2 groups
In the preparation process of wine, in step 2, do not add Sorghum vulgare Pers., Herba bromi japonici, also without separating into trisection, without adjuvant Bulbus Lilii, Semen Juglandiss and
Amylum Nelumbinis Rhizomatis, only in 22～24 DEG C of bottom fermentations in step 3, only using normal only in 17～19 DEG C of bottom fermentations, and fermentation tank in step 4
With fermentation tank, remaining is all identical with the preparation method of the health promoting wine of embodiment 3, and 1 group of health promoting wine being obtained with 2 groups is become
Go-on-go is surveyed, and testing result is as follows:
Table 1 health promoting wine composition measurement
As can be seen from Table 1, due to adding Sorghum vulgare Pers., Herba bromi japonici in step 2 in 1 group, it is also added with adjuvant Bulbus Lilii, Semen Juglandiss
And Amylum Nelumbinis Rhizomatis, in conjunction with being divided into trisection repeatedly fermentation and filtration at different temperatures in step 3 and step 4, make prepared guarantor
Strong wine alcohol content is not high, and reduces the content of heavy metal in health promoting wine, due to adopting the fermentation tank in embodiment 3 in 1 group,
Make fermentation efficiency higher, sweat extractum is more, and raw material availability is improved.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in description and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Realize other modification, therefore under the general concept being limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details with shown here as the legend with description.
Claims (7)
1. a kind of preparation method of health promoting wine is it is characterised in that comprise the following steps:
Step one, according to the mass fraction, adds 10～20 mass parts pure water after 40～60 mass parts Rhizoma Dioscoreaes are smashed to pieces, side is stirred
While heating 5～8min obtains mixed liquor at 40～50 DEG C；
Step 2, obtain mixed powder by boiling after the mixing of the oatmeal of 70～100 mass parts Sorghum vulgare Pers. powder and 30～40 mass parts, will
Described mixed powder, described mixed liquor, 0.5～1.5 mass parts leaven and 1～3 mass parts maltose are uniformly mixed so as to obtain mixture
Afterwards, it is equally divided into trisection, after the Bulbus Lilii powder adding 1～3 mass parts in the first decile, is uniformly mixed so as to obtain the first mixture, the
It is uniformly mixed so as to obtain the second mixture after the Amylum Nelumbinis Rhizomatis adding 1～3 mass parts in bisection, add 1～3 mass parts in third class is divided
It is uniformly mixed so as to obtain the 3rd mixture, by described first mixture, described second mixture and described 3rd mixture after walnut powder
Sealing and fermenting 24～30h at 27～33 DEG C respectively, correspondence obtains the first fermented product, the second fermented product and the 3rd fermented product,
Wherein, in described leaven, distillers yeast, the mass ratio of lactic acid bacteria, beer yeast and wine yeast are 2:1:1:1；
Step 3, described first fermented product is filtered after the first filtrate in 25～27 DEG C of sealing and fermenting 3～5 days, filter, obtain
First fermentation liquid, the second filtrate after described second fermented product is filtered, in 22～24 DEG C of sealing and fermenting 3～5 days, is filtered, is obtained
Second fermentation liquid, the 3rd filtrate after described 3rd fermented product is filtered, in 19～21 DEG C of sealing and fermenting 3～5 days, is filtered, is obtained
3rd fermentation liquid；
Step 4, by described first fermentation liquid in 20～22 DEG C of sealing and fermenting 5～8 days, filter, obtain the 4th filtrate, will be described
Second fermentation liquid, in 17～19 DEG C of sealing and fermenting 5～8 days, filters, obtains the 5th filtrate, by described 3rd fermentation liquid 14～16
DEG C sealing and fermenting 5～8 days, filters, obtains the 6th filtrate, according to being initially charged the 6th filtrate, add the 5th filtrate, be eventually adding
4th filtrate, to collecting tank, obtains health promoting wine in 1～2 day in 17～19 DEG C of sealing and fermenting.
2. health promoting wine as claimed in claim 1 preparation method it is characterised in that in step 2 by described first mixture,
, respectively at 27～33 DEG C during sealing and fermenting, sealing and fermenting is in fermentation tank for described second mixture and described 3rd mixture
Carry out, described fermentation tank includes three groups of identical tank groups, each described tank group includes:
First tank body, it is hollow circular cylinder, and it includes the first noumenon and the first envelope of the described the first noumenon of sealing to be opened/closed
Lid；
Second tank body, it is hollow circular cylinder, and described second tank body is arranged on the bottom of described first tank body, described second tank body
Including the second capping of the second body and described second body of sealing, described second capping is provided with charging aperture to be opened/closed, institute
The inside stating the second tank body is provided with the first drainage screen；
Feed tube, it sequentially passes through the bottom of described first tank body and connects described first tank with the second capping of described second tank body
Body and described second tank body, described feed tube arranges the first valve；
Drain pipe, located at the lower section of described second tank body, described drain pipe is by the inside of described second tank body and described second for it
The ft connection of tank body, it is provided with the second drainage screen with the junction of the inside of described second tank body, and described drain pipe is arranged
Second valve；
In step 2 by described first mixture, described second mixture and described 3rd mixture respectively at 27～33 DEG C
Before sealing and fermenting 24～30h, three groups of tank groups are pressed same procedure and are operated, and close described first valve and described second valve, open
Described first mixture, described second mixture and described 3rd mixture are correspondingly placed into three by described first capping respectively
In described first tank body of group tank group, close described first capping, sealing and fermenting 24～30h at 27～33 DEG C, correspondence obtains the
One fermented product, the second fermented product and the 3rd fermented product；
In step 3, three groups of tank groups are pressed same procedure and are operated, and when filtering for the first time, open described first valve, 0.8～1.5h
Afterwards, close described first valve, respectively obtain in three described second tank bodies of three groups of tank groups the first filtrate, the second filtrate with
And the 3rd filtrate, sealing and fermenting 3～5 days respectively, when filtering for second, open described second valve, from described drain pipe and institute
The exit correspondence stating the ft connection of the second tank body obtains the first fermentation liquid, the second fermentation liquid and the 3rd fermentation liquid；
Before sealing and fermenting in step 4, three groups of tank groups are pressed same procedure and are operated, and close described second valve, open described charging
Mouthful, respectively by described first fermentation liquid, described second fermentation liquid and described 3rd fermentation liquid inject, after sealing and fermenting, second
During secondary filtration, open described second valve, from the exit of described drain pipe and the ft connection of described second tank body to deserved
To the 4th filtrate, the 5th filtrate and the 6th filtrate.
3. the preparation method of health promoting wine as claimed in claim 2 is it is characterised in that at 27～33 DEG C, sealing is sent out in step 2
During ferment 24～30h, stir 1 time every 9～12h.
4. health promoting wine as claimed in claim 3 preparation method it is characterised in that in step 3 by described first fermented product,
Before second fermented product and the 3rd fermented product filter, with citric acid adjust respectively described first fermented product, the second fermented product and
3rd fermented product ph is 3.5～5.
5. the preparation method of health promoting wine as claimed in claim 4 is it is characterised in that also include: step 5, by described health promoting wine
After keeping 5～8s at 105～115 DEG C, it is cooled to 45～65 DEG C of holding 4～6min, cooling, keeps in Dark Place.
6. the preparation method of health promoting wine as claimed in claim 5 is it is characterised in that described first drainage screen is 100 mesh filtrations
Net.
7. the preparation method of health promoting wine as claimed in claim 6 is it is characterised in that described second drainage screen is 200 mesh filtrations
Net.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641858A (en) * | 2018-07-02 | 2018-10-12 | 四川卓玛花科技有限公司 | A kind of implementation method based on mulberries fermentation |
| CN108795641A (en) * | 2018-07-02 | 2018-11-13 | 四川卓玛花科技有限公司 | A kind of preparation method of mulberries grape ferment wine |
| CN108823026A (en) * | 2018-07-02 | 2018-11-16 | 四川卓玛花科技有限公司 | Processing method based on mulberry enzyme wine |
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| CN1167144A (en) * | 1997-03-06 | 1997-12-10 | 苟根华 | Tonic health care wine and preparation method |
| CN1916152A (en) * | 2005-08-17 | 2007-02-21 | 徐州双沟酒业有限公司 | Fragrant and sweet type Kaoliang spirit and preparation method |
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| CN1155007A (en) * | 1996-10-14 | 1997-07-23 | 董祥魁 | Health-care wine of wild fruit and its making technology |
| CN1167144A (en) * | 1997-03-06 | 1997-12-10 | 苟根华 | Tonic health care wine and preparation method |
| CN1916152A (en) * | 2005-08-17 | 2007-02-21 | 徐州双沟酒业有限公司 | Fragrant and sweet type Kaoliang spirit and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108641858A (en) * | 2018-07-02 | 2018-10-12 | 四川卓玛花科技有限公司 | A kind of implementation method based on mulberries fermentation |
| CN108795641A (en) * | 2018-07-02 | 2018-11-13 | 四川卓玛花科技有限公司 | A kind of preparation method of mulberries grape ferment wine |
| CN108823026A (en) * | 2018-07-02 | 2018-11-16 | 四川卓玛花科技有限公司 | Processing method based on mulberry enzyme wine |
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