CN106434185A - Healthcare wine preparation method - Google Patents
Healthcare wine preparation method Download PDFInfo
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- CN106434185A CN106434185A CN201611207701.8A CN201611207701A CN106434185A CN 106434185 A CN106434185 A CN 106434185A CN 201611207701 A CN201611207701 A CN 201611207701A CN 106434185 A CN106434185 A CN 106434185A
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- wine
- folium ginkgo
- fermentation
- steep
- ginkgo
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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
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses ginkgo leaf soaked wine. A preparation method of the wine includes steps: (1) taking fresh ginkgo leaves, cleaning, airing, chopping and transferring into a fermentation vessel; (2) sterilizing, adding purified water to immerse the ginkgo leaves, and performing inoculation of active dry yeast to realize anaerobic fermentation, wherein the fermentation temperature is 29-37 DEG C, and the fermentation time is 7-14 days; (3) after fermentation is finished, filtering, taking filtrate for standby application, immersing filter residues in 60-90v% edible alcohol, heating to 60-90 DEG C, extracting for 1-2h, combining extract liquor and the filtrate, and performing 0.22micron filtration to obtain the ginkgo leaf soaked wine. The ginkgo leaf soaked wine has advantages that the low energy consumption and simplicity and feasibility of a preparation process are realized, the soaked wine prepared from the fresh ginkgo leaves has a hybrid flavor of rice wine yeast fermentation flavor and the edible alcohol, namely containing both a rice wine flavor and an alcohol extract flavor.
Description
Technical field
The present invention relates to a kind of medicated wine preparation method, particularly to a kind of medicated wine preparation method containing Semen Ginkgo, belong to bubble
Wine, health promoting wine technology of preparing, belong to alcoholic beverage field.
Background technology
Folium Ginkgo, also known as moth leaf, duck bottom sediment, are Ginkgoaceae plant Ginkgo bilobaGinkgo biloba L.Dried leaves.Autumn
Harvest when Ji Yeshang is green, be dried in time.The many fold of Folium Ginkgo or broken, complete person is in sector, long 3～12cm, wide 5～15cm.
Yellow green or sundown, upper limb is in irregular wavy bending, and some centres are recessed, and deep person is up to the 4/5 of leaf length.Folium Ginkgo
Body is light, feeble QI, mildly bitter flavor.GUIXIN, lung meridian.Indication：Astringe the lung, relieving asthma, blood circulation promoting and blood stasis dispelling, pain relieving.For cough and asthma due to lung deficiency；Coronary disease
Disease, angina pectoriss, hyperlipidemia.
Steep in wine, be that Chinese have guarantor for the research of ethanol and the application of Chinese crude drug with reference to produced since ancient times
Strong effect, the special beverage with ethanol as carrier.Traditional medicine is comprehensive and deep for the infiltration of spirits culture, allows wine
Set up their relationship with Chinese traditional treatment.
《Huang di's Canon of Medicine》There is " piece discussed by the nutritious beverage,thick liquor and sweet liquor ", the special road that medication is discussed.So-called " soup " the i.e. soup decoct of the present, and
" wine with dregs sweet wine " person is medicated wine.It can be seen that, medicated wine is from the period of the Warring States just wide variety of technology.
In prior art, very not tight as the combination of Chinese crude drug and culture of steeping in wine for above-mentioned Folium Ginkgo, not tight
The culture research that lattice are accurately steep in wine for Folium Ginkgo.Make Folium Ginkgo all not as good as other in the cultural depth of application aspect of steeping in wine
As the research of Fructus Lycii, Cordycepses etc, also limit the application that existing Folium Ginkgo is steep in wine accordingly.
Content of the invention
It is an object of the invention to overcoming Folium Ginkgo in prior art to steep in wine culture less, studying insufficient deficiency, providing
A kind of Folium Ginkgo is steep in wine.
In order to realize foregoing invention purpose, the invention provides technical scheme below：
A kind of Folium Ginkgo is steep in wine, and its preparation method is as follows：
（1）Take fresh Folium Ginkgo, clean up, dry, chopping, transfer in round.
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses active dry yeast and carries out anaerobic fermentation；Fermentation temperature 29-37
DEG C, fermentation time 7-14 days.
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 60-90v% edible ethanol submergence, is heated to 60-90 DEG C and carries
Take 1-2 hour, extracting solution and filtrate are merged, 0.22 μm of filtration, both obtained Folium Ginkgo and steep in wine.
Further, step 1, chopping uses fast-crushing blade, and rotating speed of flail is more than 900r/min.Folium Ginkgo is fast
Speed is smashed and is fragmentated, and facilitates subsequent fermentation to act on.
Further, the consumption accessing active dry yeast is the active dry yeast of 0.1-0.5% weight, or yellow wine distillers yeast.
Further, fermentation temperature is 30-34 DEG C, controls fermentation temperature relatively low, improves ferment effect.
Further, fermentation time is 8-14 days.
Further, step 3, filtering residue stirs a material every 3-10 minute during being heated with edible ethanol submergence,
So that it is sufficiently mixed.
Further, the Folium Ginkgo of final preparation steeps in wine alcoholic strength for 20-40v%.
Compared with prior art, beneficial effects of the present invention：
1. the Folium Ginkgo of the present invention is steep in wine, and preparation is simple, and energy consumption is low, using fresh Folium Ginkgo preparation steep in wine for
The local flavor of yellow wine distillers yeast fermentation and the mixed process of edible ethanol, that is, contain the local flavor of yellow wine, have the wind of alcohol extraction again
Taste.
2. Folium Ginkgo of the present invention is steep in wine, and the active ingredient extraction effect for Folium Ginkgo is good, has good health care work(
Effect.
Specific embodiment
With reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
Scope for the above-mentioned theme of the present invention is only limitted to below example, all belongs to this based on the technology that present invention is realized
The scope of invention.In the present invention, not specified percentage ratio is all weight percentage.
Embodiment 1
Folium Ginkgo is steep in wine
（1）Take fresh Folium Ginkgo, clean up, dry, chopping, transfer in round.
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses active dry yeast and carries out anaerobic fermentation；37 DEG C of fermentation temperature,
Fermentation time 11 days.
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 60v% edible ethanol submergence, is heated to 80 DEG C and extracts 1.5
Hour, extracting solution and filtrate are merged, 0.22 μm of filtration, both obtained Folium Ginkgo and steep in wine.
Embodiment 2
Folium Ginkgo is steep in wine
（1）Take fresh Folium Ginkgo, clean up, dry, chopping, transfer in round.
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses active dry yeast and carries out anaerobic fermentation；31 DEG C of fermentation temperature,
Fermentation time 10 days.
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 85v% edible ethanol submergence, is heated to 60 DEG C of extractions 2 little
When, extracting solution and filtrate are merged, 0.22 μm of filtration, both obtained Folium Ginkgo and steep in wine.
Embodiment 3
Folium Ginkgo is steep in wine
（1）Take fresh Folium Ginkgo, clean up, dry, chopping, transfer in round.
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses 0.4wt% active dry yeast and carries out anaerobic fermentation；Fermentation temperature
34 DEG C of degree, fermentation time 7 days.
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 90v% edible ethanol submergence, is heated to 75 DEG C of extractions 1 little
When, extracting solution and filtrate are merged, 0.22 μm of filtration, both obtained Folium Ginkgo and steep in wine.
Embodiment 4
Folium Ginkgo is steep in wine
（1）Take fresh Folium Ginkgo, clean up, dry, chopping, transfer in round.
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses 0.2wt% active dry yeast and carries out anaerobic fermentation；Fermentation temperature
29 DEG C of degree, fermentation time 14 days.
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 70v% edible ethanol submergence, is heated to 82 DEG C of extractions 2 little
When, extracting solution and filtrate are merged, 0.22 μm of filtration, both obtained Folium Ginkgo and steep in wine, 26 ° of alcoholic strength.
Embodiment 5
Folium Ginkgo is steep in wine
（1）Take fresh Folium Ginkgo, clean up, dry, fast-crushing rotating speed of flail 1200r/min shreds at a high speed, transfer to and send out
In ferment container.
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses active dry yeast and carries out anaerobic fermentation；33 DEG C of fermentation temperature,
Fermentation time 12 days.
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 70v% edible ethanol submergence, is heated to 70 DEG C and extracts 1.5
Hour, every stirring in 10 minutes once so that material is sufficiently mixed uniformly, extracting solution and filtrate are merged, 0.22 μm of filtration, both
Obtain Folium Ginkgo to steep in wine, 31 ° of alcoholic strength.
Claims (7)
1. a kind of Folium Ginkgo is steep in wine, and its preparation method is as follows：
（1）Take fresh Folium Ginkgo, clean up, dry, chopping, transfer in round；
（2）Sterilizing, adds pure water submergence Folium Ginkgo, accesses active dry yeast and carries out anaerobic fermentation；29-37 DEG C of fermentation temperature,
Fermentation time 7-14 days；
（3）After fermentation ends, filter, filtrate is standby；Filtering residue 60-90v% edible ethanol submergence, is heated to 60-90 DEG C of extraction 1-
2 hours, extracting solution and filtrate are merged, 0.22 μm of filtration, both obtained Folium Ginkgo and steep in wine.
2. Folium Ginkgo as claimed in claim 1 is steep in wine it is characterised in that step 1, shreds and uses fast-crushing blade, knife
Piece rotating speed is more than 900r/min.
3. Folium Ginkgo as claimed in claim 1 is steep in wine it is characterised in that the consumption accessing active dry yeast is 0.1-0.5% weight
Active dry yeast, or yellow wine distillers yeast.
4. Folium Ginkgo as claimed in claim 1 is steep in wine it is characterised in that fermentation temperature is 30-34 DEG C, controls fermentation temperature relatively
Low, improve ferment effect.
5. Folium Ginkgo as claimed in claim 1 is steep in wine it is characterised in that fermentation time is 8-14 days.
6. Folium Ginkgo as claimed in claim 1 is steep in wine it is characterised in that step 3, the process that filtering residue is heated with edible ethanol submergence
In every 3-10 minute stir a material so as to be sufficiently mixed.
7. Folium Ginkgo as claimed in claim 1 is steep in wine it is characterised in that the Folium Ginkgo of final preparation steeps in wine alcoholic strength for 20-
40v%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611207701.8A CN106434185A (en) | 2016-12-23 | 2016-12-23 | Healthcare wine preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611207701.8A CN106434185A (en) | 2016-12-23 | 2016-12-23 | Healthcare wine preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106434185A true CN106434185A (en) | 2017-02-22 |
Family
ID=58215538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611207701.8A Withdrawn CN106434185A (en) | 2016-12-23 | 2016-12-23 | Healthcare wine preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN106434185A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415724A (en) * | 2001-10-29 | 2003-05-07 | 王保国 | Method for brewing wine with gingko leaf |
| CN1475556A (en) * | 2002-08-17 | 2004-02-18 | 陈宏基 | Gingko wine and its preparation method |
| CN1481793A (en) * | 2003-07-31 | 2004-03-17 | 郭东宇 | Ginkgo leaf extract and injection fluid containing same |
| CN102994299A (en) * | 2012-09-29 | 2013-03-27 | 江苏爱福特科技开发有限公司 | Production method of health-care wine |
| CN103773660A (en) * | 2014-02-13 | 2014-05-07 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of ginkgo health-care wine |
| CN105132261A (en) * | 2015-09-11 | 2015-12-09 | 安徽省绩溪县劳模实业有限公司 | Production method of ginkgo leaf wine |
| CN105647744A (en) * | 2016-03-21 | 2016-06-08 | 翁留成 | Method for preparing ginkgo biloba rice wine |
-
2016
- 2016-12-23 CN CN201611207701.8A patent/CN106434185A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415724A (en) * | 2001-10-29 | 2003-05-07 | 王保国 | Method for brewing wine with gingko leaf |
| CN1475556A (en) * | 2002-08-17 | 2004-02-18 | 陈宏基 | Gingko wine and its preparation method |
| CN1481793A (en) * | 2003-07-31 | 2004-03-17 | 郭东宇 | Ginkgo leaf extract and injection fluid containing same |
| CN102994299A (en) * | 2012-09-29 | 2013-03-27 | 江苏爱福特科技开发有限公司 | Production method of health-care wine |
| CN103773660A (en) * | 2014-02-13 | 2014-05-07 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of ginkgo health-care wine |
| CN105132261A (en) * | 2015-09-11 | 2015-12-09 | 安徽省绩溪县劳模实业有限公司 | Production method of ginkgo leaf wine |
| CN105647744A (en) * | 2016-03-21 | 2016-06-08 | 翁留成 | Method for preparing ginkgo biloba rice wine |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170222 |
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| WW01 | Invention patent application withdrawn after publication |