CN106434151B - A kind of Luzhou-flavor gastrodia liquor production technology - Google Patents
A kind of Luzhou-flavor gastrodia liquor production technology Download PDFInfo
- Publication number
- CN106434151B CN106434151B CN201611044792.8A CN201611044792A CN106434151B CN 106434151 B CN106434151 B CN 106434151B CN 201611044792 A CN201611044792 A CN 201611044792A CN 106434151 B CN106434151 B CN 106434151B
- Authority
- CN
- China
- Prior art keywords
- parts
- liquor
- radix
- rhizoma gastrodiae
- radix angelicae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/32—Bones; Osteocytes; Osteoblasts; Tendons; Tenocytes; Teeth; Odontoblasts; Cartilage; Chondrocytes; Synovial membrane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/58—Reptiles
- A61K35/583—Snakes; Lizards, e.g. chameleons
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- 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
- A61K36/13—Coniferophyta (gymnosperms)
- A61K36/15—Pinaceae (Pine family), e.g. pine or cedar
-
- 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)
-
- 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)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
-
- 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)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- 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)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
-
- 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)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
-
- 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)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- 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)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
- A61K36/714—Aconitum (monkshood)
-
- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- 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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
-
- 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)
- A61K36/77—Sapindaceae (Soapberry family), e.g. lychee or soapberry
-
- 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)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/80—Scrophulariaceae (Figwort family)
- A61K36/804—Rehmannia
-
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
-
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- 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)
- A61K36/898—Orchidaceae (Orchid family)
- A61K36/8988—Gastrodia
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Engineering & Computer Science (AREA)
- Animal Behavior & Ethology (AREA)
- Pharmacology & Pharmacy (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Insects & Arthropods (AREA)
- Biomedical Technology (AREA)
- Rheumatology (AREA)
- Cell Biology (AREA)
- Developmental Biology & Embryology (AREA)
- Immunology (AREA)
- Virology (AREA)
- Gastroenterology & Hepatology (AREA)
- Animal Husbandry (AREA)
- Orthopedic Medicine & Surgery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of Luzhou-flavor gastrodia liquor production technologies, by to Rhizoma Gastrodiae, ginseng, green plum, arillus longan, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, the pretreatment of the components such as river Chinese herbaceous peony and Schisandra chinensis, fermentation, purification, allotment, winterization, it thaws and encapsulates, it is a kind of for antifatigue to obtain, nourishing and strengthening Yin and Yang, have and enhances the gastrodia liquor of immunity, Rhizoma Gastrodiae genuineness is maintained to greatest extent, improve existing Rhizoma Gastrodiae wine taste, improve the giving off a strong fragrance degree of gastrodia liquor, meet consumer drinks demand, expand consumption market.
Description
Technical field
The present invention relates to gastrodia liquor production technical field, in particular to a kind of Luzhou-flavor gastrodia liquor production technology.
Background technique
Gastrodia liquor is a kind of liquid medicine for having health-care effect, is gained the name using primary raw material as Rhizoma Gastrodiae.To coronary heart disease, hypertension,
The diseases such as hyperlipidemia and obesity suffer from good efficacy.
People are just classified as Rhizoma Gastrodiae the god's medicine cured the disease before thousand, and Shennong's Herbal is remembered the effect of planting Rhizoma Gastrodiae earliest, can be controlled
The effects for the treatment of cranial neuralgia, calming soporific.The medicinal efficacy of Rhizoma Gastrodiae: Rhizoma Gastrodiae has calm, anticonvulsion, anti-epileptic and promotes bile point
The effects of secreting, can suppressing hyperactive liver for calming endogenous wind, dispelling wind and relieving convulsion, for the head to be dizzy, extremity numbness, child's infantile convulsion, epilepsy, high blood disease, ear source property
The diseases such as dizziness.The sweet temperature of chicken wings, enter taste warp, can middle benefit gas QI invigorating, mend essence add marrow.
Long term usage QI invigorating, fertilizer is good for, increases year, disappears that too fat to move, lower limb are full, blood under cold hernia；The major functions: migraine, apoplexy hands and feet caused by paralysis, muscle
Bone pain, walking hardship, waist and knee be heavy, married woman's wandering arthritis, munbness, anxious chronic infantile convulsion etc..The Rhizoma Gastrodiae that Modern Literature is recorded is medicinal
Effect is more extensive: can QI invigorating, arresting convulsion, nourishing the liver, relieving fainting, wind-damp dispelling, strengthening the bones and muscles.The major functions: hypertension, lumbago due to wind-wetness evil, eye it is crooked,
The unrest of four limbs convulsion, extremity numbness, dizziness and headache, infantile convulsion etc..It is clinical in recent years to prove, enhance the effect of blood vessel elasticity, to controlling
Treating nervous symptoms caused by dizzy and basilar artary blood supply insufficiency and disease of cardiovascular system has significant curative effect.In recent years
Emerging aerospace medicine is used as Rhizoma Gastrodiae the brain health-care product of high-altitude flight person, can significantly mitigate dizziness, enhance the resolution of optic nerve
Ability；With the continuous improvement of people's living standards, Rhizoma Gastrodiae just because of can blood pressure lowering, adjust the functions such as optic nerve, thus day
Fiber crops and its gastrodia tuber health product will become companion's health food of the middle-aged and the old, and thus the consumption space of Rhizoma Gastrodiae will be increasingly
Greatly.
Existing gastrodia liquor mostly uses immersion to produce greatly, and addition has multiple drug, causes Rhizoma Gastrodiae ingredient insufficient, and cost
Higher, Rhizoma Gastrodiae utilization rate is not high, and wine taste is bad, there is astringent sense etc., due to mouthfeel, limits drinking for sellers.
Based on the above analysis, my company sets up research and development group and designs one kind by long-term experimental test and scientific research
Luzhou-flavor gastrodia liquor formula, and its preparation process is optimized, one kind is obtained for antifatigue, nourishing and strengthening Yin and Yang, has enhancing to exempt from
The gastrodia liquor of epidemic disease power keeps Rhizoma Gastrodiae genuine to greatest extent, improves existing Rhizoma Gastrodiae wine taste, improve the giving off a strong fragrance of gastrodia liquor
Degree, meet consumer drinks demand, expands consumption market.
Summary of the invention
The object of the present invention is to be designed a kind of dense for mouthfeel, flavor defect caused by existing gastrodia liquor production technology
Odor type gastrodia liquor formula, and its preparation process is optimized, one kind is obtained for antifatigue, nourishing and strengthening Yin and Yang, has enhancing immune
The gastrodia liquor of power keeps Rhizoma Gastrodiae genuine to greatest extent, improves existing Rhizoma Gastrodiae wine taste, improve the giving off a strong fragrance of gastrodia liquor
Degree, meet consumer drinks demand, expands consumption market.
The invention is realized by the following technical scheme:
A kind of Luzhou-flavor gastrodia liquor production technology, which comprises the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50 parts of white wine, 20 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 20 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 37 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 50 parts of white wine, and 20 parts of honey, 15 parts of filtrate A, 10 portions of distillates
B, 6 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 30 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
Further, the Luzhou-flavor gastrodia liquor production technology, comprising the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50~150 parts of white wine, 30 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, dog bone 30
Part, 10 parts of mulberry, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 30 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 48 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 150 parts of white wine, and 30 parts of honey, 25 parts of filtrate A, 14 portions of distillates
B, 8 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 65 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
Further, the Luzhou-flavor gastrodia liquor production technology, comprising the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 75 parts of white wine, 25 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 25 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 40 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 75 parts of white wine, and 25 parts of honey, 20 parts of filtrate A, 12 portions of distillates
B, 7 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 48 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
Further, the Luzhou-flavor gastrodia liquor production technology, comprising the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 75 parts of white wine, 25 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 25 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 40 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 75 parts of white wine, 20~30 parts of honey, 20 parts of filtrate A, 12 parts evaporate
Liquid B out, 6 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, obtain
The clear filtrate D obtained；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 50 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
Honey used in the present invention is the ferine honey that sugar content is 90% or more, and the dipping yeast used is wine brewing
Yeast.
The present invention provides a kind of Luzhou-flavor gastrodia liquor production technologies, and compared with prior art, beneficial effect is:
1, the present invention is integrated with Rhizoma Gastrodiae, ginseng, rock sugar, aspergillus oryzae, green plum, arillus longan, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant
Sub- root, fructus lycii, agkistrodon, dipping yeast, Radix Angelicae Pubescentis, white wine, honey, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, river
Chinese herbaceous peony and Schisandra chinensis；Rhizoma Gastrodiae, ginseng, green plum, arillus longan, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, pine
Section, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, river Chinese herbaceous peony and Schisandra chinensis are formed under aspergillus oryzae and dipping yeast fermentation
A large amount of aromatic substance, obtaining gastrodia liquor has intrinsic giving off a strong fragrance taste, and mouthfeel is greatly improved, at the same time, gastrodia liquor
It joined honey and rock sugar in fermentation process, desalinated the vinosity of gastrodia liquor, keep the whole mouthfeel for obtaining gastrodia liquor more soft
With.
2, ginseng, ice is added using Wild gastrodia as fermentation base-material in the Luzhou-flavor gastrodia liquor production technology that the present invention designs
Sugar, aspergillus oryzae, green plum, arillus longan, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, dipping yeast, Radix Angelicae Pubescentis, white wine,
The auxiliary materials such as honey, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, river Chinese herbaceous peony and taste obtain Luzhou-flavor after fermented
Gastrodia liquor changes traditional gastrodia liquor and steeps in wine mode, and it is higher to obtain gastrodia liquor mouthfeel by zymotechnique, and alcohol concentration is suitable
In, reached be easy often drink, the beneficial effect of health care.
3, the gastrodia liquor of the Luzhou-flavor gastrodia liquor production technology preparation designed through the invention is to maintain through detection alcoholic strength
In 11.2~14.8%VOL；Coloration is 3.2~4.2EBC；Lead content is < 0.004mg/kg；Total reducing sugar is 3.15~3.68g/
l00g；Fructose is 1.32~1.68g/100g；Glucose is 0.32~0.44g/100g, and every Testing index is much higher than country's mark
Standard has good product mouthfeel and health value.
Specific embodiment
Below with reference to embodiment, invention is further explained.
A kind of Luzhou-flavor gastrodia liquor production technology, which comprises the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50 parts of white wine, 20 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 20 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 37 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 50 parts of white wine, and 20 parts of honey, 15 parts of filtrate A, 10 portions of distillates
B, 6 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 30 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
As an improvement, the Luzhou-flavor gastrodia liquor production technology, comprising the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50~150 parts of white wine, 30 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, dog bone 30
Part, 10 parts of mulberry, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 30 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 48 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 150 parts of white wine, and 30 parts of honey, 25 parts of filtrate A, 14 portions of distillates
B, 8 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 65 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
As an improvement, the Luzhou-flavor gastrodia liquor production technology, comprising the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 75 parts of white wine, 25 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 25 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 40 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 75 parts of white wine, and 25 parts of honey, 20 parts of filtrate A, 12 portions of distillates
B, 7 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 48 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
As an improvement, the Luzhou-flavor gastrodia liquor production technology, comprising the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 75 parts of white wine, 25 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 25 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 40 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 75 parts of white wine, 20~30 parts of honey, 20 parts of filtrate A, 12 parts evaporate
Liquid B out, 6 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, obtain
The clear filtrate D obtained；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 50 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
Compared with prior art, the present invention is integrated with Rhizoma Gastrodiae, ginseng, rock sugar, aspergillus oryzae, green plum, arillus longan, Radix Angelicae Sinensis, big
It is edestan, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, dipping yeast, Radix Angelicae Pubescentis, white wine, honey, turpentine, hawthorn, dog bone, mulberry, big
Jujube, radix aconiti lateralis preparata, river Chinese herbaceous peony and Schisandra chinensis；It is Rhizoma Gastrodiae, ginseng, green plum, arillus longan, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, white
Flower snake, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, river Chinese herbaceous peony and Schisandra chinensis are in aspergillus oryzae and dipping yeast fermentation
Under effect, a large amount of aromatic substance is formed, obtaining gastrodia liquor has intrinsic giving off a strong fragrance taste, and mouthfeel is greatly improved, with this
Meanwhile joined honey and rock sugar in gastrodia liquor fermentation process, desalinate the vinosity of gastrodia liquor, has made the entirety for obtaining gastrodia liquor
Mouthfeel is more soft.
Ginseng, ice is added using Wild gastrodia as fermentation base-material in the Luzhou-flavor gastrodia liquor production technology that the present invention designs
Sugar, aspergillus oryzae, green plum, arillus longan, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, dipping yeast, Radix Angelicae Pubescentis, white wine,
The auxiliary materials such as honey, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, river Chinese herbaceous peony and taste obtain Luzhou-flavor after fermented
Gastrodia liquor changes traditional gastrodia liquor and steeps in wine mode, and it is higher to obtain gastrodia liquor mouthfeel by zymotechnique, and alcohol concentration is suitable
In, reached be easy often drink, the beneficial effect of health care.
The gastrodia liquor of the Luzhou-flavor gastrodia liquor production technology preparation designed through the invention is to maintain through detection alcoholic strength
In 11.2~14.8%VOL；Coloration is 3.2~4.2EBC；Lead content is < 0.004mg/kg；Total reducing sugar is 3.15g/l00g；Fruit
Sugar is 1.32~1.68g/100g；Glucose is 0.32~0.44g/100g, and every Testing index is much higher than national standard, tool
There are good product mouthfeel and health value.
Embodiment 1:
The preparation of Luzhou-flavor gastrodia liquor is carried out according to following technique, specifically includes the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50 parts of white wine, 20 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 20 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 37 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 50 parts of white wine, and 20 parts of honey, 15 parts of filtrate A, 10 portions of distillates
B, 6 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 30 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
It is to maintain 11.2%VOL through detection alcoholic strength；Coloration is 3.2EBC；Lead content is 0.002mg/kg；Total reducing sugar is
3.15g/l00g；Fructose is 1.32/100g；Glucose is 0.32g/100g, and every Testing index is much higher than national standard, is had
Good product mouthfeel and health value.
Embodiment 2:
The preparation of Luzhou-flavor gastrodia liquor is carried out according to following technique, specifically includes the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50~150 parts of white wine, 30 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, dog bone 30
Part, 10 parts of mulberry, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 30 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 48 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 150 parts of white wine, and 30 parts of honey, 25 parts of filtrate A, 14 portions of distillates
B, 8 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 65 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
It is to maintain 14.8%VOL through detection alcoholic strength；Coloration is 4.2EBC；Lead content is 0.004mg/kg；Total reducing sugar is
3.68g/l00g；Fructose is 1.68g/100g；Glucose is 0.44g/100g, and every Testing index is much higher than national standard, tool
There are good product mouthfeel and health value.
Embodiment 3:
The preparation of Luzhou-flavor gastrodia liquor is carried out according to following technique, specifically includes the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 75 parts of white wine, 25 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 25 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 40 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 75 parts of white wine, and 25 parts of honey, 20 parts of filtrate A, 12 portions of distillates
B, 7 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, acquisition
Clear filtrate D；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 48 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
It is to maintain 12.2%VOL through detection alcoholic strength；Coloration is 3.8EBC；Lead content is 0.003mg/kg；Total reducing sugar is
3.25g/l00g；Fructose is 1.39g/100g；Glucose is 0.39g/100g, and every Testing index is much higher than national standard, tool
There are good product mouthfeel and health value.
Embodiment 4:
The preparation of Luzhou-flavor gastrodia liquor is carried out according to following technique, specifically includes the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 according to the following ratio
Part, 3 parts of aspergillus oryzae, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii,
8 parts of agkistrodon, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 75 parts of white wine, 25 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry
Very 10 parts, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 25 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, longan
Meat, Radix Angelicae Sinensis, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata,
River Chinese herbaceous peony and Schisandra chinensis carry out crushed 100 mesh net filtrations, guarantee that all components pass through sieve；
Step 3: fermentation is added in step 1 in the fermentation base ingredient after screening in step 2 and specifies the rock sugar 15 of proportion
5 parts of yeast of part, 3 parts of aspergillus oryzae and dipping, are placed in 40 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained,
Remaining mother liquor is filtered with high pressure ultra film, is collected and is obtained liquor C；
Step 5: allotment: according to the ratio of step 1, taking 75 parts of white wine, 20~30 parts of honey, 20 parts of filtrate A, 12 parts evaporate
Liquid B out, 6 parts of liquor Cs after mixing, are placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discard filter residue, obtain
The clear filtrate D obtained；
Step 6: winterization processing: the clear filtrate D obtained in step 5 being transferred to the tank that keeps in cold storage, carries out winterization processing, winter
Change the processing time 50 days.
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product is carried out after defrosting
Gastrodia liquor.
It is to maintain 14.5%VOL through detection alcoholic strength；Coloration is 4.1EBC；Lead content is 0.001mg/kg；Total reducing sugar is
3.45g/l00g；Fructose is 1.52g/100g；Glucose is 0.39g/100g, and every Testing index is much higher than national standard, tool
There are good product mouthfeel and health value.
As described above, the present invention can be applied.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (1)
1. a kind of Luzhou-flavor gastrodia liquor production technology, which comprises the following steps:
Step 1: fermentation base-material prepares, and carries out component preparation, 38 parts of Rhizoma Gastrodiae, 5 parts of ginseng, rock sugar 15 part, meter according to the following ratio
3 parts of aspergillus, 5 parts of green plum, 8 parts of arillus longan, 10 parts of Radix Angelicae Sinensis, 8 parts of cannabis,fructus, 9 parts of radix rehmanniae preparata, 15 parts of eggplant root, 6 parts of fructus lycii, white flower
8 parts of snake, dipping 5 parts of yeast, 9 parts of Radix Angelicae Pubescentis, 50 parts of white wine, 20 parts of honey, 15 parts of turpentine, 15 parts of hawthorn, 30 parts of dog bone, mulberry 10
Part, 10 parts of jujube, 8 parts of radix aconiti lateralis preparata, 15 parts of river Chinese herbaceous peony, 20 parts of Schisandra chinensis；
Step 2: fermentation base material pretreatment, according to the quality proportioning of step 1, to weighed Rhizoma Gastrodiae, ginseng, green plum, arillus longan, when
Return, cannabis,fructus, radix rehmanniae preparata, eggplant root, fructus lycii, agkistrodon, Radix Angelicae Pubescentis, turpentine, hawthorn, dog bone, mulberry, jujube, radix aconiti lateralis preparata, river Chinese herbaceous peony and
Schisandra chinensis carries out crushed 100 mesh net filtrations, guarantees that all components pass through sieve；
Step 3: fermentation, in step 2 sieve after fermentation base ingredient in be added step 1 in specify match 15 parts of rock sugar,
5 parts of yeast of 3 parts of aspergillus oryzae and dipping, are placed in 37 DEG C of environment and ferment 10 days, collect filtrate A；
Step 4: purification: the filtrate A obtained in step 3 is placed in rotary evaporation ware, is evaporated under reduced pressure, and distillate B is obtained, remaining
Mother liquor with high pressure ultra film filter, collect obtain liquor C；
Step 5: allotment: according to the ratio of step 1, taking 50 parts of white wine, 20 parts of honey, 15 parts of filtrate A, 10 parts distillate B, and 6 parts
Liquor C after mixing, is placed at room temperature for 16 hours under 25 DEG C of environment, then use ultrafiltration membrance filter, discards filter residue, the clarification filter of acquisition
Liquid D；
Step 6: winterization processing: being transferred to the tank that keeps in cold storage for the clear filtrate D obtained in step 5, carries out winterization processing, at winterization
The reason time 30 days;
Step 7: encapsulation of thawing: thawing to the clarified solution freezed in step 6, and filling, acquisition finished product Rhizoma Gastrodiae is carried out after defrosting
Wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611044792.8A CN106434151B (en) | 2016-11-24 | 2016-11-24 | A kind of Luzhou-flavor gastrodia liquor production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611044792.8A CN106434151B (en) | 2016-11-24 | 2016-11-24 | A kind of Luzhou-flavor gastrodia liquor production technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106434151A CN106434151A (en) | 2017-02-22 |
| CN106434151B true CN106434151B (en) | 2019-05-21 |
Family
ID=58218505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611044792.8A Active CN106434151B (en) | 2016-11-24 | 2016-11-24 | A kind of Luzhou-flavor gastrodia liquor production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106434151B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108102848A (en) * | 2018-01-31 | 2018-06-01 | 贵州省普安县普白珍稀资源开发有限公司 | A kind of gastrodia elata fermentation wine |
| CN113801755B (en) * | 2021-09-22 | 2023-09-05 | 丁政然 | Preparation method of gastrodia elata-ginseng wine |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524947A (en) * | 2003-09-15 | 2004-09-01 | 张成湖 | Wine and its preparing method |
| CN101019675A (en) * | 2007-03-06 | 2007-08-22 | 广西大学 | Prepn of composite mango juice beverage |
| CN101255391A (en) * | 2007-03-02 | 2008-09-03 | 王怀能 | Method for making fresh gastrodia elata fermentation wine |
| CN102051294A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Preparation method of royal jelly ginseng wine |
| CN102266094A (en) * | 2011-06-16 | 2011-12-07 | 天津市恒安食品有限公司 | Sugar-free guava pawpaw beverage and preparation method thereof |
| CN102499404A (en) * | 2011-11-08 | 2012-06-20 | 杭州秀山美地农业科技有限公司 | Formula of mango juice drink |
| CN103484288A (en) * | 2013-08-19 | 2014-01-01 | 刘军科 | Method for improving effect of medicinal liquor and probiotic composition |
| CN105248650A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Preparation type milk-containing beverage and preparing method thereof |
| CN106119024A (en) * | 2016-06-28 | 2016-11-16 | 贵州省喜春源生态农业有限公司 | A kind of Rhizoma Gastrodiae tonic wine |
-
2016
- 2016-11-24 CN CN201611044792.8A patent/CN106434151B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1524947A (en) * | 2003-09-15 | 2004-09-01 | 张成湖 | Wine and its preparing method |
| CN101255391A (en) * | 2007-03-02 | 2008-09-03 | 王怀能 | Method for making fresh gastrodia elata fermentation wine |
| CN101019675A (en) * | 2007-03-06 | 2007-08-22 | 广西大学 | Prepn of composite mango juice beverage |
| CN102051294A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Preparation method of royal jelly ginseng wine |
| CN102266094A (en) * | 2011-06-16 | 2011-12-07 | 天津市恒安食品有限公司 | Sugar-free guava pawpaw beverage and preparation method thereof |
| CN102499404A (en) * | 2011-11-08 | 2012-06-20 | 杭州秀山美地农业科技有限公司 | Formula of mango juice drink |
| CN103484288A (en) * | 2013-08-19 | 2014-01-01 | 刘军科 | Method for improving effect of medicinal liquor and probiotic composition |
| CN105248650A (en) * | 2015-11-27 | 2016-01-20 | 钟华锋 | Preparation type milk-containing beverage and preparing method thereof |
| CN106119024A (en) * | 2016-06-28 | 2016-11-16 | 贵州省喜春源生态农业有限公司 | A kind of Rhizoma Gastrodiae tonic wine |
Non-Patent Citations (1)
| Title |
|---|
| 天麻、刺梨、蜂蜜复合发酵酒的研制;王准生等;《中国酿造》;20060120(第01期);第77-78页3操作要点 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106434151A (en) | 2017-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102787062B (en) | Okra and maca wine and preparation method of okra and maca wine | |
| CN104286256A (en) | Pilose asiabell root and membranous milkvetch root health-preserving traditional Chinese medicine tea drink and preparation method thereof | |
| CN103981060A (en) | Honeysuckle flower health-care wine and preparation method thereof | |
| CN106434151B (en) | A kind of Luzhou-flavor gastrodia liquor production technology | |
| CN101392218B (en) | Nutrient health wine brewed by natural honey and Chinese herbal medicine and preparation method thereof | |
| CN103330021A (en) | Health-preserving tea | |
| CN105039099A (en) | Taxus chinensis wine and preparation method thereof | |
| CN104544400A (en) | Preparation method for compound health drink containing aweto extractive | |
| CN103642626B (en) | Compound Chinese herbal medicine fermentation health-care wine capable of promoting body building of old people | |
| CN105255637A (en) | Health maintenance liquor and brewing method thereof | |
| CN106434218B (en) | A kind of preparation process of the prebiotic gastrodia liquor of person in middle and old age | |
| CN103976426A (en) | Preparation method for passifloraceae fruit juice beverage | |
| CN104087471A (en) | Eleutherococcus sessiliflorus fruit wine and preparation method thereof | |
| CN105231265A (en) | Manufacturing method for selenium-rich rice | |
| CN106119005A (en) | A kind of preparation method of gastrodia liquor | |
| CN103445249A (en) | Northeast wild kiwi beverage and preparation method thereof | |
| CN103074185A (en) | Brewing method of spine grape wine | |
| CN110184157A (en) | Deer blood, alcoholic drink mixed with fruit juice of rhizoma polygonati and preparation method thereof is added by wine base of mulberries fermented wine | |
| CN105535259A (en) | Fructus rhodomyrti liquor and preparation method thereof | |
| CN110129166A (en) | Blood-enriching and heart-nourishing wine | |
| CN102038862A (en) | Medicinal liquor prepared from ginseng and medlar | |
| CN105079532A (en) | Healthcare green tea capable of reducing blood fat and loosing weight and preparation method of healthcare green tea | |
| CN104474079A (en) | Blood-activating stasis-resolving health-preserving traditional Chinese medicine liquor and preparation method | |
| CN110772456B (en) | Miracle fruit leaf compound and application thereof in anti-melanin formation product | |
| CN105238650A (en) | Tea wine containing litchi and sorghum and capable of tonifying spleen and soothing nerves and production method of tea wine containing litchi and sorghum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |