CN106434109A - Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine - Google Patents
Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine Download PDFInfo
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- CN106434109A CN106434109A CN201610767450.2A CN201610767450A CN106434109A CN 106434109 A CN106434109 A CN 106434109A CN 201610767450 A CN201610767450 A CN 201610767450A CN 106434109 A CN106434109 A CN 106434109A
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- CN
- China
- Prior art keywords
- chinese magnoliavine
- fruit
- health
- wine
- fruits
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Classifications
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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
-
- 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)
- A61K36/57—Magnoliaceae (Magnolia family)
-
- 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)
- A61K36/79—Schisandraceae (Schisandra family)
-
- 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
Abstract
The invention discloses a preparation method of health-preserving liquor containing fruits of Chinese magnoliavine, and belongs to the field of wine making industry. The method comprises the following steps: (1) conducting primary fermentation so as to obtain original liquor; (2) conducting secondary fermentation so as to obtain Chinese magnoliavine fruit mother liquor; and (3) blending the original liquor and the mother liquor and storing an obtained mixture so as to obtain a finished product. According to the preparation method provided by the invention, the health-preserving liquor containing the fruits of Chinese magnoliavine, which is green and environment-friendly, soft and mild and is represented in tiger-bone red, is prepared from the dried fruits and fresh fruits of Chinese magnoliavine, in combination with five well selected grains, namely sorghum, corns, glutinous rice, rice and wheat, by conducting twice fermentation; and the health-preserving liquor is free from additional ingredients such as other traditional Chinese medicinal materials, melons and fruits, and the like, and original nutrient ingredients of the fruits of Chinese magnoliavine are well reserved, so that nutrition and health care values of the health-preserving liquor are further enhanced.
Description
Technical field
The invention belongs to brewing industry field, relate to the fermentation technique of health-care white spirit, concrete a kind of fruit of Chinese magnoliavine health is protected
The preparation method of strong wine.
Background technology
Chinese medicine Schisandra chinensis, is the dry mature fruit of magnoliaceae schisandra, practises and claim " fructus schisandrae ", be distributed in black dragon
The ground such as river, Jilin, Liaoning, the Inner Mongol, Hebei, Shanxi, Ningxia, Gansu, Shandong.Taste warm in nature acid, astringes the lung, nourshing kidney, promotes the production of body fluid, receives
Sweat, effect of puckery essence.The void that is usually used in coughing for a long time is breathed heavily, emission, enuresis frequent micturition, endless diarrhea, spontaneous sweating, and Tianjin wound is thirsty, interior
Heat is quenched one's thirst, palpitation and insomnia.Central nervous system, respiratory system to human body for the fructus schisandrae has excitation, to must dirty, liver,
Blood pressure has regulation effect, strengthens function eyesight, the hearing of people, can also promote choleresis, improves antibacterial ability.Have
Good function for protecting liver and reducing enzyme activity, is usually used in Chinese medicine and health food.
The fruit of Chinese magnoliavine is added in the white wine of 60 ° and soaks by being made as of traditional Schisandra wine, this making Schisandra wine
Technique not only falls behind, and the Schisandra wine of gained is height alcoholic solution, is not suitable for being daily drunk by people.On Vehicles Collected from Market respectively
The Schisandra wine of formula various kinds is a lot, is generally all that the fruit of Chinese magnoliavine is combined, with other appropriate Chinese medicines etc., the wine that compatibility is brewageed.As
Chinese patent CN101205512A discloses a kind of Schisandra wine and brewing method thereof.It is specially fraction meter by weight and contain black adding
Logical sequence 1-3 part, saussurea involucrata 2-4 part, pilose antler 1-3 part, honey 7-10 part, percentage by weight be 70%-80% the fruit of Chinese magnoliavine with above-mentioned become
The granulated sugar of the 10%-30% of part summation.The Schisandra wine brewageed is shallow ruby red, transparent bright, has Schisandra fruit strong
The fruital of happy people and aroma, wine body is plentiful, sour and sweet palatability, and soft association is long, has individual style.Fresh Chinese magnoliavine fruit after brewageing,
Its active ingredient can be directly absorption of human body.
Modern city crowd is generally in high pressure intensive work environment, and society sub-health state crowd also becomes in rising
Gesture, inferior health is increasingly becoming the secret worry received with people's life and work.Health liquor can regulate body function, enhancing as one
The health food of physique, is increasingly subject to people's attention.
Content of the invention
It is an object of the invention to provide a kind of pure in mouth feel, taste silk floss is soft, alcoholic strength is gentle fruit of Chinese magnoliavine health-care white spirit
Preparation method.
In order to achieve the above object, the present invention is by the following technical solutions.
The preparation method of a kind of fruit of Chinese magnoliavine health-care white spirit, comprises the following steps：
(1) fermentation for the first time：Choose fruit of Chinese magnoliavine dry fruit, Chinese sorghum, corn, glutinous rice, rice, wheat are raw material, carry out essence respectively
Choosing, removes impurity removing, flat grain, bad grain, is then crushed to 80-120 mesh respectively, the fruit of Chinese magnoliavine dry powder that obtains, sorghum flour, corn
5-75 pressed by powder, glutinous rice flour, rice meal, wheat flour：55-65：12-20：2-6：8-12：The weight of 8-12, than mixing, is placed in steamer
Interior boiling 35-45min, obtains boiling material, and airing is to 30-34 DEG C, and the boiling material after processing airing is placed in fermentor, adds
The active dry yeast of its quality 0.3-0.8%, control temperature is 25-32 DEG C and ferments, ferments 15-25 days, after fermentation ends
Carry out distilling out wine, obtain original plasm wine；
(2) second time fermentation：Take fresh Chinese magnoliavine fruit, in juice extractor, squeeze pulping with the water of 4-6 times of fresh Chinese magnoliavine fruit quality
Juice, the fresh Chinese magnoliavine fruit juice obtaining is heated to 30-34 DEG C, presses 2-3 with pearl sorghum starch:The weight of 1, than mixing, is mixed
Closing underflow, adding carbohydrase in mixing underflow, carbohydrase addition is calculated by every kilogram of slurries 100 unit of activity, at 30-34
Mixing underflow and original plasm wine are pressed 2 by DEG C insulation saccharification 45-60min:The weight of 1-5 is placed in fermentor than mixing, fermentation
85-95 days, obtain five tastes primary and secondary wine；
(3) blend storage：With pure water, alcoholic strength regulation is carried out to five tastes primary and secondary wine, at 8-15 DEG C, stand wine body, ageing
6 months, filtration, bottling, sterilization got product.
The Advantageous Effects of the present invention：Utilize fruit of Chinese magnoliavine dry fruit and fresh fruit for raw material, in conjunction with Chinese sorghum, corn, glutinous rice, big
Rice, five kinds of selected grains of wheat, make the red fruit of Chinese magnoliavine health care of tiger bone of environmental protection, mellow gentleness through fermenting twice
Wine, does not contains other added ingredient such as Chinese medicine, melon and fruit, has been effectively maintained the original nutritional labeling of the fruit of Chinese magnoliavine so that it is nutritive value
Have been further upgraded with health value.
Detailed description of the invention
Make detailed elaboration below in conjunction with embodiment further to technical scheme, but the not all paired present invention
Scope limits.
Embodiment 1
The preparation method of a kind of fruit of Chinese magnoliavine health-care white spirit, comprises the following steps：
(1) fermentation for the first time：Choose fruit of Chinese magnoliavine dry fruit, Chinese sorghum, corn, glutinous rice, rice, wheat are raw material, carry out essence respectively
Choosing, removes impurity removing, flat grain, bad grain, is then crushed to 80 mesh respectively, the fruit of Chinese magnoliavine dry powder that obtains, sorghum flour, corn flour, glutinous
Ground rice, rice meal, wheat flour press 5：65：20：6：12：The weight of 12, than mixing, is placed in boiling 35min in steamer, obtains boiling
Material, airing is to 30 DEG C, and the boiling material after processing airing is placed in fermentor, adds the active dry yeast of its quality 0.3%, control
Temperature processed is 25 DEG C and ferments, and ferments 15 days, carries out distilling out wine, obtain original plasm wine after fermentation ends；
(2) second time fermentation：Take fresh Chinese magnoliavine fruit, in juice extractor, squeeze pulping with the water of 4 times of fresh Chinese magnoliavine fruit quality
Juice, the fresh Chinese magnoliavine fruit juice obtaining is heated to 30 DEG C, mixes by the weight ratio of 2-3 with pearl sorghum starch, obtains mixing dense
Slurry, adds carbohydrase in mixing underflow, and carbohydrase addition is calculated by every kilogram of slurries 100 unit of activity, 30 DEG C of insulations
Mixing underflow is pressed 2 with original plasm wine by saccharification 45min:The weight of 5 is placed in fermentor than mixing, ferments 85 days, obtains the five tastes
Primary and secondary wine；
(3) blend storage：With pure water, alcoholic strength regulation is carried out to five tastes primary and secondary wine, at 8 DEG C, stand wine body, ageing 6
Month, filtration, bottling, sterilization get product.
Embodiment 2
The preparation method of a kind of fruit of Chinese magnoliavine health-care white spirit, comprises the following steps：
(1) fermentation for the first time：Choose fruit of Chinese magnoliavine dry fruit, Chinese sorghum, corn, glutinous rice, rice, wheat are raw material, carry out essence respectively
Choosing, removes impurity removing, flat grain, bad grain, is then crushed to 120 mesh respectively, the fruit of Chinese magnoliavine dry powder that obtains, sorghum flour, corn flour, glutinous
Ground rice, rice meal, wheat flour press 75：55：12：2：8：The weight of 8, than mixing, is placed in boiling 45min in steamer, obtains boiling
Material, airing is to 34 DEG C, and the boiling material after processing airing is placed in fermentor, adds the active dry yeast of its quality 0.8%, control
Temperature processed is 32 DEG C and ferments, and ferments 25 days, carries out distilling out wine, obtain original plasm wine after fermentation ends；
(2) second time fermentation：Take fresh Chinese magnoliavine fruit, in juice extractor, squeeze pulping with the water of 6 times of fresh Chinese magnoliavine fruit quality
Juice, the fresh Chinese magnoliavine fruit juice obtaining is heated to 34 DEG C, presses 2 with pearl sorghum starch：The weight of 1, than mixing, obtains mixing dense
Slurry, adds carbohydrase in mixing underflow, and carbohydrase addition is calculated by every kilogram of slurries 100 unit of activity, 34 DEG C of insulations
Mixing underflow is pressed 2 with original plasm wine by saccharification 60min:The weight of 1 is placed in fermentor than mixing, ferments 95 days, obtains the five tastes
Primary and secondary wine；
(3) blend storage：With pure water, alcoholic strength regulation is carried out to five tastes primary and secondary wine, at 15 DEG C, stand wine body, ageing 6
Individual month, filtration, bottling, sterilization got product.
Embodiment 3
The preparation method of a kind of fruit of Chinese magnoliavine health-care white spirit, comprises the following steps：
(1) fermentation for the first time：Choose fruit of Chinese magnoliavine dry fruit, Chinese sorghum, corn, glutinous rice, rice, wheat are raw material, carry out essence respectively
Choosing, removes impurity removing, flat grain, bad grain, is then crushed to 100 mesh respectively, the fruit of Chinese magnoliavine dry powder that obtains, sorghum flour, corn flour, glutinous
Ground rice, rice meal, wheat flour press 50：60：16：4：10：The weight of 10, than mixing, is placed in boiling 40min in steamer, obtains boiling
Material, airing is to 32 DEG C, and the boiling material after processing airing is placed in fermentor, adds the active dry yeast of its quality 0.5%, control
Temperature processed is 30 DEG C and ferments, and ferments 20 days, carries out distilling out wine, obtain original plasm wine after fermentation ends；
(2) second time fermentation：Take fresh Chinese magnoliavine fruit, in juice extractor, squeeze pulping with the water of 5 times of fresh Chinese magnoliavine fruit quality
Juice, the fresh Chinese magnoliavine fruit juice obtaining is heated to 32 DEG C, presses 2.5 with pearl sorghum starch:The weight of 1, than mixing, is mixed
Underflow, adds carbohydrase in mixing underflow, and carbohydrase addition is calculated by every kilogram of slurries 100 unit of activity, 32 DEG C of guarantors
Mixing underflow is pressed 1 with original plasm wine by temperature saccharification 50min:The weight of 1 is placed in fermentor than mixing, ferments 85-95 days,
To five tastes primary and secondary wine；
(3) blend storage：With pure water, alcoholic strength regulation is carried out to five tastes primary and secondary wine, at 12 DEG C, stand wine body, ageing 6
Individual month, filtration, bottling, sterilization got product.
Claims (1)
1. the preparation method of a fruit of Chinese magnoliavine health-care white spirit, it is characterised in that comprise the following steps：
(1) fermentation for the first time：Choose fruit of Chinese magnoliavine dry fruit, Chinese sorghum, corn, glutinous rice, rice, wheat are raw material, carry out selected respectively,
Remove impurity removing, flat grain, bad grain, be then crushed to 80-120 mesh respectively, the fruit of Chinese magnoliavine dry powder that obtains, sorghum flour, corn flour, glutinous
5-75 pressed by ground rice, rice meal, wheat flour：55-65：12-20：2-6：8-12：The weight of 8-12, than mixing, is placed in boiling in steamer
35-45min, obtains boiling material, and airing is to 30-34 DEG C, and the boiling material after processing airing is placed in fermentor, adds its quality
The active dry yeast of 0.3-0.8%, control temperature is 25-32 DEG C and ferments, ferments 15-25 days, steam after fermentation ends
Distillate wine, obtain original plasm wine；
(2) second time fermentation：Take fresh Chinese magnoliavine fruit, in juice extractor, squeeze into juice with the water of 4-6 times of fresh Chinese magnoliavine fruit quality,
The fresh Chinese magnoliavine fruit juice obtaining is heated to 30-34 DEG C, presses 2-3 with pearl sorghum starch:The weight of 1, than mixing, is mixed
Underflow, adds carbohydrase in mixing underflow, and carbohydrase addition is calculated by every kilogram of slurries 100 unit of activity, at 30-34 DEG C
Mixing underflow is pressed 2 with original plasm wine by insulation saccharification 45-60min:The weight of 1-5 is placed in fermentor than mixing, and ferment 85-
95 days, obtain five tastes primary and secondary wine；
(3) blend storage：With pure water, alcoholic strength regulation is carried out to five tastes primary and secondary wine, at 8-15 DEG C, stand wine body, ageing 6
Month, filtration, bottling, sterilization get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610767450.2A CN106434109A (en) | 2016-08-30 | 2016-08-30 | Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610767450.2A CN106434109A (en) | 2016-08-30 | 2016-08-30 | Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine |
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| CN106434109A true CN106434109A (en) | 2017-02-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610767450.2A Pending CN106434109A (en) | 2016-08-30 | 2016-08-30 | Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989920A (en) * | 2022-05-19 | 2022-09-02 | 新丰谷泰南药种植有限公司 | Production method of sauce-flavor spirit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219581A (en) * | 1998-11-15 | 1999-06-16 | 刘志恒 | Wild grape nourishing health wine and its production method |
| CN102199503A (en) * | 2010-03-25 | 2011-09-28 | 牛乃秀 | Novel method for preparing Pu-erh wine |
| CN102260617A (en) * | 2010-05-25 | 2011-11-30 | 张孝忠 | Royal jelly specially-produced wine and preparation technology thereof |
| CN103409284A (en) * | 2013-08-27 | 2013-11-27 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
-
2016
- 2016-08-30 CN CN201610767450.2A patent/CN106434109A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219581A (en) * | 1998-11-15 | 1999-06-16 | 刘志恒 | Wild grape nourishing health wine and its production method |
| CN102199503A (en) * | 2010-03-25 | 2011-09-28 | 牛乃秀 | Novel method for preparing Pu-erh wine |
| CN102260617A (en) * | 2010-05-25 | 2011-11-30 | 张孝忠 | Royal jelly specially-produced wine and preparation technology thereof |
| CN103409284A (en) * | 2013-08-27 | 2013-11-27 | 湖南省林业科学院 | Brewing method of moso bamboo shoot wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114989920A (en) * | 2022-05-19 | 2022-09-02 | 新丰谷泰南药种植有限公司 | Production method of sauce-flavor spirit |
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Application publication date: 20170222 |