CN106479838A - A kind of brewing method of crow bone scaly holly root wine - Google Patents

A kind of brewing method of crow bone scaly holly root wine Download PDF

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Publication number
CN106479838A
CN106479838A CN201610904085.5A CN201610904085A CN106479838A CN 106479838 A CN106479838 A CN 106479838A CN 201610904085 A CN201610904085 A CN 201610904085A CN 106479838 A CN106479838 A CN 106479838A
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wine
root
weight portions
raw material
weight
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彭常安
徐鑫
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Wuhu Institute of Technology
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Wuhu Institute of Technology
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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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • A61K35/616—Echinodermata, e.g. starfish, sea cucumbers or sea urchins
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A61K36/076—Poria
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    • A61K36/18—Magnoliophyta (angiosperms)
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Abstract

The invention discloses a kind of brewing method of crow bone scaly holly root wine, described black bone scaly holly root wine is with glaucescent fissistigma root, scaly holly root as primary raw material, brewages through steps such as pretreatment of raw material, immersion, crushing, taro process, raw material mixing, dosing, fermentation, squeeze and filter, mixing, ageing, canned sterilizations and forms.The brewing technique that the present invention is combined using immersion and fermentation, by soaking the most of nutriment that can be separated out in raw material, fermented after raw material after immersion is crushed, not only reduce the waste of raw material, also improve the utilization ratio of raw material, ageing is carried out to mixing wine by way of microwave ageing, shorten the time of ageing, improve efficiency, improve quality and the mouthfeel of finished wine, make finished product crow bone scaly holly root wine mouthfeel alcohol and, nutrition is balanced, color stability, and have restore menstrual flow and invigorate blood circulation, wind-dispelling is stopped blooding, clearing heat and detoxicating, the health-care effect such as promote the production of body fluid to quench thirst.

Description

A kind of brewing method of crow bone scaly holly root wine
Technical field
The present invention relates to a kind of brewing method of wine, specifically refers to a kind of brewing method of crow bone scaly holly root wine.
Background technology
Glaucescent fissistigma root, is the root of the white leaf melon fragrance wood of Annonaceae climbing shrub plant.Taste micro-pungent, puckery, warm in nature.Return liver warp.《Entirely State's Chinese herbal medicine compilation》Record：" restore menstrual flow and invigorate blood circulation, hemostasis.Treating rheumatic ostealgia is cured mainly, traumatic injury, irregular menstruation, external application control fracture, outward Hinder bleeding." modern study confirm, glaucescent fissistigma root also have antitumor action, may by raising immunologic function and play antitumor Effect.
Scaly holly root, also known as Flos Ilicis Asprellae, groove building magnitude, are the root of holly plant leaf of plum Chinese ilex, bitter, sweet, cool in nature.《Luchuan Book on Chinese herbal medicine》Record：" refreshing and detoxicating, antidiarrheal of promoting the production of body fluid.Pyreticosis dryness of the mouth and thirst is controlled, heat is rushed down, general larynx disease.”《Practical Chinese herbal medicine》Record：" control Acute tonsillitis, sphagitis, pulmonary abscess, flu." with clearing heat and detoxicating, promote the production of body fluid to quench thirst, dissipate the stasis of blood the effect of.
At present, outside glaucescent fissistigma root, scaly holly root are used as Chinese medicine, the products such as tea, wine, such as application number are also processed to A kind of scaly holly root heat-clearing wine of patent disclosure for 201210215400.5, the heat-clearing wine adopt by raw material chopping mixing, soak and The methods such as yellow rice wine cooking are made, and in operation is cooked, high temperature is easily damaged to the nutrient content in raw material, causes original Active component content in material declines, and reduces the nutritive value of raw material, so as to reduce the utilization rate of raw material.
Content of the invention
The present invention is easily destroyed the profit for causing for the nutriment that present glaucescent fissistigma root, scaly holly root are present in process With the not high problem of rate, provide a kind of nutrient health, taste mellow, have restore menstrual flow and invigorate blood circulation, wind-dispelling hemostasis, clearing heat and detoxicating, promote the production of body fluid The brewing method of the black bone scaly holly root wine of health-care efficacy such as quench the thirst, and improves the utilization ratio of natural resources, enrich glaucescent fissistigma root, The product category of scaly holly root.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of brewing method of crow bone scaly holly root wine, it is characterised in that adopt following steps：
1. broken section is cut into after cleaning up fresh glaucescent fissistigma root, scaly holly root, by glaucescent fissistigma root section with Flos Ilicis Asprellae root segment by a certain percentage Prepared compound is mixed, compound is put in white wine and is soaked, take out after immersion and soaking wine, raw material section is obtained, and by original Material section carries out ultra-fine grinding, and raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, taro material is obtained, and adds raw material powder in taro material, compound is obtained；
3. wheat koji, burdock powder, buckwheat, glutinous rice flour, distiller's yeast, drinking water are added in compound, mixes prepared fermented grain；
4. fermented grain is fermented, after the completion of fermentation, first time separation of solid and liquid is carried out, fermented wine and fermentation residue is obtained；
5. clarifying treatment will be carried out after the mixing of described fermented wine, diatomite and gelatin, second separation of solid and liquid is carried out, is obtained and sends out Ferment former wine and wine mud；
6. by step 1. in described in soaking wine and step 5. in described in fermented wine mix, mix prepared mixing Wine, and ageing is carried out, crow bone scaly holly root former wine is obtained；
7. crow bone scaly holly root wine will be obtained after described black bone scaly holly root former wine sterilization processing.
Wherein, step 1. in, with respect to the glaucescent fissistigma root section of 100 weight portions, the Flos Ilicis Asprellae root segment weight is 70 weight portions；
Preferably, described white wine alcoholic strength is 67%；
Preferably, described white wine weight is 2.5 times of compound weight, and soak time is 25 days；
Preferably, be also mixed with auxiliary material in compound, and the auxiliary material selected from stevia rebaudian leaf, the root of straight ladybell, golden stichopus japonicus, bitter bamboo shoot, leaf of Moringa, Any one or more in the stem of noble dendrobium or Poria cocos；
It is further preferred that with respect to the glaucescent fissistigma root section and the Flos Ilicis Asprellae root segment mixture of 100 weight portions, the consumption of the auxiliary material For 45 weight portions.
Wherein, step 2. in, with respect to the taro material of 100 weight portions, described raw material powder is 53 weight portions.
Wherein, step 3. in, with respect to the mixed powder of 100 weight portions, the wheat koji is 44 weight portions, the ox Burdock powder is 32 weight portions, described buckwheat is 27 weight portions, the glutinous rice flour weight is 24 weight portions, the distiller's yeast weight is 12 weight portions, the drinking water weight are 170 weight portions.
Wherein, step 4. in, described fermentation meets following condition, fermentation temperature be 27 DEG C, alcoholic strength be 23% volume Than when, stop fermentation；
Preferably, described first time separation of solid and liquid is carried out by way of diatomite strainer.
Wherein, step 5. in, with respect to the fermented wine of 100 weight portions, the diatomaceous consumption be 0.5 weight portion, The consumption of the gelatin is 0.2 weight portion；
Preferably, the clarifying treatment is carried out by way of standing；
It is highly preferred that the clarifying treatment at least meets following condition：Dwell temperature is 28 DEG C, and time of repose is 14h；Further Preferably, second separation of solid and liquid is carried out by flame filter press.
Wherein, step 6. in, with respect to the soaking wine of 100 weight portions, the consumption of the fermented wine is 68 weights Amount part；
Preferably, described mixing hotel catering adopts microwave radiation technology cold treatment ageing；
It is furthermore preferred that described ageing meets following condition, microwave frequency 1100MHz, 7 days cold treatment time, 3 DEG C of temperature.
Wherein, step 7. in, described sterilized sterilized using water bath with thermostatic control；Preferably, the sterilization meets following condition, 80 DEG C of temperature, time 11min.
Described black bone scaly holly root wine is prepared from by the method described in any one in claim 1-8.
Beneficial effect
The brewing technique that the present invention is combined using immersion and fermentation, by soaking the most of nutrients that can be separated out in raw material Matter, is fermented after the raw material after immersion is crushed, not only reduces the waste of raw material, also improve the utilization ratio of raw material, Ageing is carried out to mixing wine by way of microwave ageing, the time of ageing is shortened, efficiency is improve, improve finished wine Quality and mouthfeel, make finished product crow bone scaly holly root wine mouthfeel alcohol and, nutrition is balanced, color stability, and have restore menstrual flow and invigorate blood circulation, wind-dispelling Hemostasis, clearing heat and detoxicating, the health-care effect such as promote the production of body fluid to quench thirst.
Specific embodiment
Specific embodiment to the present invention is described in detail below.It should be appreciated that described herein concrete Embodiment is merely to illustrate and explains the present invention, is not limited to the present invention.
A kind of brewing method of crow bone scaly holly root wine, it is characterised in that described brewing method is comprised the following steps：
1. broken section is cut into after cleaning up fresh glaucescent fissistigma root, scaly holly root, by glaucescent fissistigma root section with Flos Ilicis Asprellae root segment by a certain percentage Prepared compound is mixed, compound is put in white wine and is soaked, take out after immersion and soaking wine, raw material section is obtained, and by original Material section carries out ultra-fine grinding, and raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, taro material is obtained, and adds raw material powder in taro material, compound is obtained；
3. wheat koji, burdock powder, buckwheat, glutinous rice flour, distiller's yeast, drinking water are added in compound, mixes prepared fermented grain；
4. fermented grain is fermented, after the completion of fermentation, first time separation of solid and liquid is carried out, fermented wine and fermentation residue is obtained；
5. clarifying treatment will be carried out after the mixing of described fermented wine, diatomite and gelatin, second separation of solid and liquid is carried out, is obtained and sends out Ferment former wine and wine mud；
6. by step 1. in described in soaking wine and step 5. in described in fermented wine mix, mix prepared mixing Wine, and ageing is carried out, crow bone scaly holly root former wine is obtained；
7. crow bone scaly holly root wine will be obtained after described black bone scaly holly root former wine sterilization processing.
Step 1. in, with respect to the glaucescent fissistigma root section of 100 weight portions, the Flos Ilicis Asprellae root segment weight is 70 weight portions；It is preferred that , described white wine alcoholic strength is 67%；Preferably, described white wine weight is 2.5 times of compound weight, and soak time is 25 days；Preferably, auxiliary material is also mixed with compound, and the auxiliary material is selected from stevia rebaudian leaf, the root of straight ladybell, golden stichopus japonicus, bitter bamboo shoot, Moringa Any one or more mixing in leaf, the stem of noble dendrobium or Poria cocos；It is further preferred that the glaucescent fissistigma root with respect to 100 weight portions Section and Flos Ilicis Asprellae root segment mixture, the consumption of the auxiliary material is 45 weight portions.
Step 2. in, with respect to the taro material of 100 weight portions, described raw material powder is 53 weight portions.
Step 3. in, with respect to the mixed powder of 100 weight portions, the wheat koji is 44 weight portions, the burdock powder For 32 weight portions, described buckwheat be 27 weight portions, the glutinous rice flour weight be 24 weight portions, the distiller's yeast weight be 12 weights Amount part, the drinking water weight are 170 weight portions.
Step 4. in, described fermentation meets following condition, fermentation temperature be 27 DEG C, alcoholic strength be 23% volume ratio when, Stop fermentation；Preferably, described first time separation of solid and liquid is carried out by way of diatomite strainer.
Step 5. in, with respect to the fermented wine of 100 weight portions, the diatomaceous consumption be 0.5 weight portion, stated clearly The consumption of glue is 0.2 weight portion；Preferably, the clarifying treatment is carried out by way of standing；It is highly preferred that at the clarification Reason at least meets following condition：Dwell temperature is 28 DEG C, and time of repose is 14h；It is further preferred that second solid-liquid divides From being carried out by flame filter press.
Step 6. in, with respect to the soaking wine of 100 weight portions, the consumption of the fermented wine is 68 weight portions； Preferably, described mixing hotel catering adopts microwave radiation technology cold treatment ageing；It is furthermore preferred that described ageing meets following bar Part, microwave frequency 1100MHz, 7 days cold treatment time, 3 DEG C of temperature.
Step 7. in, described sterilized sterilized using water bath with thermostatic control；Preferably, the sterilization meets following condition, temperature 80 DEG C, time 11min.
The present invention also provides a kind of crow bone scaly holly root wine, and the black bone scaly holly root wine is prepared from by above-mentioned method.
Embodiment 1：
1. particle is chopped into after cleaning up fresh glaucescent fissistigma root, scaly holly root, by glaucescent fissistigma root section and Flos Ilicis Asprellae root segment（Weight ratio is 100:70）Prepared compound is mixed, the alcoholic strength that compound is put into 2.5 times of its weight is to soak 25 days in 67% white wine, Take out after immersion and soaking wine, raw material section is obtained, and raw material section is carried out ultra-fine grinding, raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, and taro material is obtained, and adds raw material powder in taro material（Weight ratio is 100: 53）, compound is obtained；
3. wheat koji, burdock powder, buckwheat, glutinous rice flour, distiller's yeast, drinking water are added in compound（Weight ratio is 100:44:32: 27:24:12:170）, mix prepared fermented grain；
4. fermented grain is fermented, when temperature is that 27 DEG C of condition bottom fermentations are 23% volume ratio to alcoholic strength, stops fermentation, send out After the completion of ferment, separation of solid and liquid is carried out using diatomite strainer, fermented wine and fermentation residue is obtained；
5. by described fermented wine, diatomite and gelatin（Weight ratio is 100:0.5:0.2）Stand under the conditions of 28 DEG C after mixing 14h is processed, separation of solid and liquid is carried out by flame filter press after the completion of process, fermented wine and wine mud is obtained；
6. by step 1. in described in soaking wine and step 5. in described in fermented wine（Weight ratio is 100:68）Mixing, Mix and mixing wine is obtained, mixing wine ageing is accelerated using microwave radiation technology cold treatment, microwave frequency 1100MHz, during cold treatment Between 7 days, 3 DEG C of temperature, be obtained crow bone scaly holly root former wine；
7. described black bone scaly holly root former wine is carried out sterilization under 80 DEG C of water bath with thermostatic control environment, sterilizing time is 11min, sterilized Crow bone scaly holly root wine A1 is obtained after process.
Embodiment 2：
1. be chopped into particle after cleaning up fresh glaucescent fissistigma root, scaly holly root, the root of straight ladybell, leaf of Moringa, Poria cocos, by glaucescent fissistigma root section, Flos Ilicis Asprellae root segment, the root of straight ladybell section, leaf of Moringa section, Poria cocos section（Weight ratio is 100:75:24:17:10）Prepared compound is mixed, will It is to soak 30 days in 69% white wine that compound is put into the alcoholic strength of 3 times of its weight, takes out soaking wine, raw material section is obtained after immersion, and Raw material section is carried out ultra-fine grinding, raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, and taro material is obtained, and adds raw material powder, loguat leaf powder, jade in taro material Bamboo powder（Weight ratio is 100:64:32:21）, compound is obtained；
3. wheat koji, sorghum flour, burdock powder, buckwheat, glutinous rice flour, wheat bran, distiller's yeast, drinking water are added in compound（Weight ratio For 100:58:42:31:27:23:19:18:210）, mix prepared fermented grain；
4. fermented grain is fermented, when temperature is that 30 DEG C of condition bottom fermentations are 27% volume ratio to alcoholic strength, stops fermentation, send out After the completion of ferment, separation of solid and liquid is carried out using sheet frame squeeze and filter, fermented wine and fermentation residue is obtained；
5. by described fermented wine, diatomite, bentonite and agar（Weight ratio is 100:0.6:0.2:0.2）In 35 DEG C of bars after mixing Stewing process 12h under part, carries out separation of solid and liquid by diatomite strainer after the completion of process, and fermented wine and wine mud is obtained；
6. by step 1. in described in soaking wine, step 5. in described in fermented wine, blueberry wine（Weight ratio is 100: 72:12）Mixing, mixes and mixing wine is obtained, and accelerates mixing wine ageing, microwave frequency using microwave radiation technology cold treatment 1400MHz, 8 days cold treatment time, 2 DEG C of temperature, crow bone scaly holly root former wine is obtained；
7. by described black bone scaly holly root former wine in 83 DEG C of sterilizations, sterilizing time is 12min, and crow bone Flos Ilicis Asprellae is obtained after sterilization processing Root wine A2.
Embodiment 3：
1. after cleaning up fresh glaucescent fissistigma root, scaly holly root, bitter bamboo shoot root, mountain, golden stichopus japonicus, the stem of noble dendrobium, particle is chopped into, will Glaucescent fissistigma root section, Flos Ilicis Asprellae root segment, bitter bamboo shoot section, mountain section, golden stichopus japonicus section, stem of noble dendrobium section（Weight ratio is 100:68:37:26:21:13） Prepared compound is mixed, the alcoholic strength that compound is put into 3.2 times of its weight is to soak 33 days in 72% white wine, after immersion Take out and soaking wine, raw material section is obtained, and raw material section is carried out ultra-fine grinding, raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, and taro material is obtained, and adds raw material powder, water chestnut starch, lotus seeds in taro material Powder（Weight ratio is 100:50:38:15）, compound is obtained；
3. wheat koji, corn flour, peameal, wolfberry fruit powder, Chinese sumac leaf powder, wheat bran, distiller's yeast, drinking water are added in compound（Weight Amount is than being 100:68:41:32:28:20:17:12:260）, mix prepared fermented grain；
4. fermented grain is fermented, when temperature is that 34 DEG C of condition bottom fermentations are 29% volume ratio to alcoholic strength, stops fermentation, send out After the completion of ferment, separation of solid and liquid is carried out using sheet frame squeeze and filter, fermented wine and fermentation residue is obtained；
5. by described fermented wine, gelatin and fish glue（Weight ratio is 100:0.5:0.2）After mixing at standing under the conditions of 30 DEG C Reason 20h, carries out separation of solid and liquid by diatomite strainer after the completion of process, and fermented wine and wine mud is obtained；
6. by step 1. in described in soaking wine, step 5. in described in fermented wine, grape wine, applejack（Weight ratio For 100:76:23:11）Mixing, mixes and mixing wine is obtained, and accelerates mixing wine ageing, microwave using microwave radiation technology cold treatment Frequency 1500MHz, 8 days cold treatment time, 2 DEG C of temperature, crow bone scaly holly root former wine is obtained；
7. described black bone scaly holly root former wine is carried out sterilization in 82 DEG C of water bath with thermostatic control, sterilizing time is 20min, at sterilization Crow bone scaly holly root wine A3 is obtained after reason.
Embodiment 4：
1. by fresh glaucescent fissistigma root, scaly holly root, Soviet Union rattan, Amaranthus retroflexus, ocean conjunction bamboo shoot are helped to be chopped into particle after cleaning up, by glaucescent fissistigma root Section, Flos Ilicis Asprellae root segment, help Soviet Union rattan section, Amaranthus retroflexus section, ocean close bamboo shoot section（Weight ratio is 100:64:30:26:17）Mix to be obtained and mix Close material, the alcoholic strength that compound is put into 3 times of its weight be 75% white wine in soak 19 days, after immersion take out be obtained soaking wine, Raw material section, and raw material section is carried out ultra-fine grinding, raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, and taro material is obtained, and adds raw material powder, bighead atractylodes rhizome powder, mountain Portugal in taro material Grape powder（Weight ratio is 100:65:42:21）, compound is obtained；
3. wheat koji, sorghum flour, yam flour, black ground rice, rice husk, wheat bran, distiller's yeast, drinking water are added in compound（Weight ratio is 100:54:37:28:24:17:12:240）, mix prepared fermented grain；
4. fermented grain is fermented, when temperature is that 28 DEG C of condition bottom fermentations are 25.8% volume ratio to alcoholic strength, is stopped fermentation, After the completion of fermentation, separation of solid and liquid is carried out using sheet frame squeeze and filter, fermented wine and fermentation residue is obtained；
5. by described fermented wine, shitosan, diatomite and bentonite（Weight ratio is 100:0.4:0.2:0.1）At 28 DEG C after mixing Under the conditions of stewing process 18h, separation of solid and liquid is carried out by diatomite strainer after the completion of process, fermented wine and wine mud is obtained；
6. by step 1. in described in soaking wine and step 5. in described in fermented wine（Weight ratio is 100:83）Mixing, Mix and mixing wine is obtained, mixing wine ageing is accelerated using microwave radiation technology cold treatment, microwave frequency 1400MHz, during cold treatment Between 12 days, 3 DEG C of temperature, be obtained crow bone scaly holly root former wine；
7. by described black bone scaly holly root former wine in 78 DEG C of sterilizations, sterilizing time is 15min, and crow bone Flos Ilicis Asprellae is obtained after sterilization processing Root wine A4.
Embodiment 5：
1. particle is chopped into after cleaning up fresh glaucescent fissistigma root, scaly holly root, giant knotweed, the bark of official magnolia, spina gleditsiae, the bark of eucommia, by black bone Rattan section, Flos Ilicis Asprellae root segment, giant knotweed section, bark of official magnolia section, spina gleditsiae section, bark of eucommia section（Weight ratio is 100:77:48:26:15:6）Mixing is all Even prepared compound, the alcoholic strength that compound is put into 3.4 times of its weight are to soak 30 days in 71% white wine, take out system after immersion Soaking wine, raw material section is obtained, and raw material section is carried out ultra-fine grinding, raw material powder is obtained；
2. will taro clean stripping and slicing after carry out boiling, taro material is obtained, and adds raw material powder, Seeds of Trichosanthes kirilowii powder, black in taro material Wolfberry fruit powder（Weight ratio is 100:48:26:15）, compound is obtained；
3. wheat koji, peameal, mulberry leaf powder, feed with paper-mulberry leaf powder, capsicum leaf powder, corn flour, wheat bran, distiller's yeast, drink are added in compound Use water（Weight ratio is 100:58:32:27:24:20:16:11:9:290）, mix prepared fermented grain；
4. fermented grain is fermented, when temperature is that 27 DEG C of condition bottom fermentations are 25.6% volume ratio to alcoholic strength, is stopped fermentation, After the completion of fermentation, separation of solid and liquid is carried out using diatomite strainer, fermented wine and fermentation residue is obtained；
5. by described fermented wine, diatomite and fish glue（Weight ratio is 100:0.4:0.3）Stand under the conditions of 25 DEG C after mixing 12h being processed, after the completion of process, separation of solid and liquid being carried out by carrying out flame filter press, fermented wine and wine mud is obtained；
6. by step 1. in described in soaking wine and step 5. in described in fermented wine（Weight ratio is 100:77）Mixing, Mix and mixing wine is obtained, mixing wine ageing is accelerated using microwave radiation technology cold treatment, microwave frequency 1300MHz, during cold treatment Between 9 days, 1 DEG C of temperature, be obtained crow bone scaly holly root former wine；
7. by described black bone scaly holly root former wine in 87 DEG C of sterilizations, sterilizing time is 8min, and crow bone Flos Ilicis Asprellae is obtained after sterilization processing Root wine A5.
Comparative example 1
Method according to embodiment 1 carry out be obtained crow bone scaly holly root wine B1, except that step 1. in not by raw material in white wine Middle immersion.
Comparative example 2
Method according to embodiment 1 carries out crow bone scaly holly root wine B2 is obtained, except that step is 2. middle nothing raw material powder.
Comparative example 3
Method according to embodiment 1 carries out crow bone scaly holly root wine B3 is obtained, except that step 4. in sheet frame of having no result squeezed Filter carries out separation of solid and liquid.
Comparative example 4
Method according to embodiment 1 carries out crow bone scaly holly root wine B4 is obtained, except that step is 5. middle nothing diatomite.
Comparative example 5
Method according to embodiment 1 carries out crow bone scaly holly root wine B5 is obtained, except that step is 5. middle nothing fish glue.
Detection example 1
Observation and trial test record the sensory properties of above-mentioned crow bone scaly holly root wine；Show that poor method measures the above-mentioned crow bone Flos Ilicis Asprellae of detection by pH The anthocyanin content of root wine；The content of the total acid of above-mentioned crow bone scaly holly root wine is detected by acid-base titration；By film solution The content of the total reducing sugar of the above-mentioned crow bone scaly holly root wine of titration detection, testing result are shown in Table 1.
Table 1
By above-described embodiment, comparative example and detection example, the present invention is by carrying out soaking to raw material, super fine, matrix Mixing, fermentation, ageing and sterilization processing enable the nutrient content in raw material fully to dissolve in black bone scaly holly root wine, this The black bone scaly holly root wine that bright method is provided has fully absorbed the nutrient content in raw material, containing higher antioxidation activity in fruit wine Material（The higher content for representing active material of the numerical value of DPPH is higher）And anthocyanin, total acid and total sugar content be suitable, obtained Black bone scaly holly root wine has strong fougere, mellow, limpid transparent, local flavor and projects, and improves the nutritive value of black bone scaly holly root wine And health-care effect.
The preferred embodiment of the present invention described in detail above, but, the present invention is not limited in above-mentioned embodiment Detail, in the range of the technology design of the present invention, multiple simple variant can be carried out to technical scheme, this A little simple variant belong to protection scope of the present invention.
Part that the present invention does not relate to is all same as the prior art or can be realized using prior art.

Claims (8)

1. a kind of crow bone scaly holly root wine brewing method, it is characterised in that adopt following steps：
1. broken section is cut into after cleaning up fresh glaucescent fissistigma root, scaly holly root, by glaucescent fissistigma root section with Flos Ilicis Asprellae root segment by a certain percentage Prepared compound is mixed, compound is put in white wine and is soaked, take out after immersion and soaking wine, raw material section is obtained, and by original Material section carries out ultra-fine grinding, and raw material powder is obtained；
2. cleaning taro after stripping and slicing carries out boiling, taro material is obtained, and adds raw material powder in taro material, compound is obtained；
3. wheat koji, burdock powder, buckwheat, glutinous rice flour, distiller's yeast, drinking water are added in compound, mixes prepared fermented grain；
4. fermented grain is fermented, after the completion of fermentation, first time separation of solid and liquid is carried out, fermented wine and fermentation residue is obtained；
5. clarifying treatment will be carried out after the mixing of fermented wine, diatomite and gelatin, second separation of solid and liquid is carried out, fermented wine is obtained And wine mud；
6. by step 1. in described in soaking wine and step 5. in described in fermented wine mix, mix prepared mixing Wine, and ageing is carried out, crow bone scaly holly root former wine is obtained；
7. crow bone scaly holly root wine will be obtained after black bone scaly holly root former wine sterilization processing.
2. brewing method according to claim 1, it is characterised in that step 1. in, with respect to the black bone of 100 weight portions Rattan section, the Flos Ilicis Asprellae root segment weight are 70 weight portions；Described white wine alcoholic strength is 67%；
Described white wine weight is 2.5 times of compound weight, and soak time is 25 days；Auxiliary material, and institute are also mixed with compound State auxiliary material any one or more in stevia rebaudian leaf, the root of straight ladybell, golden stichopus japonicus, bitter bamboo shoot, leaf of Moringa, the stem of noble dendrobium or Poria cocos；Relative In the glaucescent fissistigma root section and the Flos Ilicis Asprellae root segment mixture of 100 weight portions, the consumption of the auxiliary material is 45 weight portions.
3. brewing method according to claim 1, it is characterised in that step 2. in, with respect to described in 100 weight portions Taro material, described raw material powder are 53 weight portions.
4. brewing method according to claim 1, it is characterised in that step 3. in, with respect to described in 100 weight portions Mixed powder, the wheat koji are 44 weight portions, and the burdock powder is 32 weight portions, and described buckwheat is 27 weight portions, described glutinous Ground rice weight is 24 weight portions, and the distiller's yeast weight is 12 weight portions, and the drinking water weight is 170 weight portions.
5. brewing method according to claim 1, it is characterised in that step 4. in, described fermentation meets:Fermentation temperature Spend for 27 DEG C, when alcoholic strength is 23% volume ratio, stop fermentation；Described first time separation of solid and liquid is by diatomite strainer Mode is carried out.
6. brewing method according to claim 1, it is characterised in that step 5. in, with respect to the fermentation of 100 weight portions Wine, the diatomaceous consumption are 0.5 weight portion, and the consumption of the gelatin is 0.2 weight portion；The clarifying treatment is by standing Mode carry out；The clarifying treatment at least meets following condition：Dwell temperature is 28 DEG C, and time of repose is 14h；Described second Secondary separation of solid and liquid is carried out by flame filter press.
7. brewing method according to claim 1, it is characterised in that step 6. in, with respect to described in 100 weight portions Soaking wine, the consumption of the fermented wine is 68 weight portions；Described mixing hotel catering adopts microwave radiation technology cold treatment ageing； Described ageing meets following condition：Microwave frequency 1100MHz, 7 days cold treatment time, 3 DEG C of temperature.
8. brewing method according to claim 1, it is characterised in that step 7. in, the sterilization adopts water bath with thermostatic control Sterilized；The sterilization meets following condition：80 DEG C of temperature, time 11min.
CN201610904085.5A 2016-10-17 2016-10-17 A kind of brewing method of crow bone scaly holly root wine Pending CN106479838A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112760182A (en) * 2021-03-18 2021-05-07 广东梅岭泉酒业有限公司 Brewing method of fermented glutinous rice rich in nutrition and good in taste

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Publication number Priority date Publication date Assignee Title
CN105925446A (en) * 2016-05-29 2016-09-07 刘永 Twelve stamen melastoma herb root and korshinsk peashrub root liquor and making method thereof
CN105936862A (en) * 2016-07-06 2016-09-14 柴华 Patrinia and creeping dichondra wine and brewing technology thereof
CN105950400A (en) * 2016-06-08 2016-09-21 柴华 Trachelospermum jasminoides, hawthorn fruit and sageretia theezans heath care wine and brewing method thereof

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Publication number Priority date Publication date Assignee Title
CN105925446A (en) * 2016-05-29 2016-09-07 刘永 Twelve stamen melastoma herb root and korshinsk peashrub root liquor and making method thereof
CN105950400A (en) * 2016-06-08 2016-09-21 柴华 Trachelospermum jasminoides, hawthorn fruit and sageretia theezans heath care wine and brewing method thereof
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CN112760182A (en) * 2021-03-18 2021-05-07 广东梅岭泉酒业有限公司 Brewing method of fermented glutinous rice rich in nutrition and good in taste

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Application publication date: 20170308