CN106497739A - A kind of nourishing the stomach, the wild embankment wine of shield stomach and its brewing method - Google Patents
A kind of nourishing the stomach, the wild embankment wine of shield stomach and its brewing method Download PDFInfo
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- CN106497739A CN106497739A CN201710022051.8A CN201710022051A CN106497739A CN 106497739 A CN106497739 A CN 106497739A CN 201710022051 A CN201710022051 A CN 201710022051A CN 106497739 A CN106497739 A CN 106497739A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- 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)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9064—Amomum, e.g. round cardamom
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The present invention relates to a kind of nourishing the stomach, the wild embankment wine of shield stomach and its brewing method, belong to wine product manufacturing technology field.The brewing method mainly includes that roguing is steamed, raw material is cooled down, prepared by material unstrained spirits, five big steps of fermentation and distillation.The inventive method is simple and reliable, and yield is high, and safety non-toxic is stable and controllable for quality, and low production cost, preparation process are simple, with short production cycle, is suitable for batch and prepares and industrialization standardization production.Obtained Chinese liquor is that sweet-smelling is perfectly combined with delicate fragrance, and entrance has strong hot, and aftertaste is but that wild embankment is pure and fresh nice and cool, mildly bitter flavor, property are pungent cool, do not hinder head, hinder larynx, there is the effect of heat-clearing and toxic substances removing, anti-inflammatory analgetic, return lung nourishing the stomach, there are obvious curative effects to rheumatic arthritis, hemostasis and pain-relieving.
Description
Technical field
The invention belongs to wine product manufacturing technology field, and in particular to a kind of nourishing the stomach, shield stomach wild embankment wine and its brewage
Method.
Background technology
Chinese liquor is commonly called as liquor, is a kind of alcoholic beverage of high concentration, general 50-65 degree.According to saccharifying used, fermented bacterium
With the difference of brewage process, it can be divided into yeast wine, Xiaoqu wine, Fuqu wine three major types, and wherein Fuqu wine can be divided into solid-state again and send out
Two kinds of ferment wine and liquid fermentation wine.Different according to Alcohol degree, high spirit and low alcohol white spirit can be divided into, high spirit is for I
The Chinese liquor formed by state's conventional production methods, wine degree how more than 55 degree, are usually no more than 65 degree more than 41 degree.Low white
Wine employs drop degree technique, and wine degree is spent typically at 38 degree more the 20 for also having.
The all raw materials containing starch and saccharide of brewed spirit composition of raw materials can brewing white spirit.But different raw materials are brewed out
Liquor flavor different.The Sorghum vulgare Pers. of grain class, Semen Maydiss, Fructus Hordei Vulgaris；The Rhizoma Dioscoreae esculentae of potato class, Maninot esculenta crantz.；The Caulis Sacchari sinensis of material containing glycogen and Radix Betae
Slag, blackstrap etc. can alcoholic.Additionally, Sorghum vulgare Pers. bran, Testa oryzae, wheat bran, washing water of rice, fecula, Rhizoma Dioscoreae esculentae cripple, Radix Betae are end to end
Deng can be used as alternative feedstock.Wild plant, such as acorn nut, Jerusalem artichoke, birch-leaf pear, Fructus Rosae Laevigatae etc., also can be used as alternative feedstock.
The alcoholic drink production such as brewed wine such as medicated beer and wine, typically all adopts liquid fermentation, in addition brandy, prestige scholar
Avoid etc. Spirit be also using liquid fermentation after, then make through distillation.And China's Chinese liquor is steamed using the fermentation of solid-state fermented grain and solid-state
Traditional operation is evaporated, is wine-making technology unique in the world.
The traditional White wine brewing process of China the most frequently used for solid state fermentation, some adjuvants need to be added in fermentation, with
Adjustment starch concentration, keeps the mellowness of fermented grain, keeps pulp-water.Distillers yeast, yeast wine are in addition to raw material and adjuvant, in addition it is also necessary to have wine
Bent.When producing Chinese liquor with starch material, starch is needed through multiple diastatic hydrolysis, and generation can be fermented
Sugar, so could be utilized by yeast, and this process is referred to as saccharifying, and saccharifying agent used is referred to as song（Or distillers yeast, saccharifying koji）.
Song is that the raw material based on starch-containing does culture medium, cultivates multiple mycetes, accumulates much starch enzyme, be a kind of rough enzyme system
Agent.Conventional saccharifying koji has Daqu (massive raw stater for alcholic liquor) at present（Production famous brand of wine, quality liquor are used）, little song（Production Xiaoqu wine is used）And Fuqu（Production bran
Bent Chinese liquor agency uses）.Most wide used in production is Fuqu.Additionally, sugar is converted into wine by the alcoholizing enzyme effect of yeast secretion
The materials such as essence, i.e. referred to as alcohol fermentation, the leaven used by this process are referred to as yeast wine.Yeast wine is to contain sugar substance as culture
Base, by yeast through quite pure amplification culture, the yeast enrichment culture liquid of gained.Multiplex vat yeast wine in production.
For in terms of the diet, ethanol is both a kind of flavoring agent or stimulant, is also a kind of fuel.Every gram of ethanol is in people
Burn in vivo, after complete oxidation, 7.1 kilocalories of heat can occur, and 4.1 kilocalories of the heatable amount of every gram of starch, glucose is only sent out
3.37 card heat.Past, it was when metabolism was burnt in vivo it is believed that ethanol has stronger specific dynamic action, not only second
The heat of alcohol itself sheds in vitro, moreover it is possible to be immediately used by the body, and promotes other Nutrients Absorptions, increases metabolic rate, also results in
Distribute the heat produced by protein, fat, carbohydrate.However, Chinese liquor not only only have this in terms of effect, it is in medicine
Also there is certain effect with aspect.Night takes a small amount of Chinese liquor, blood circulation promoting that can be gentle, plays syngignoscism.Drink is few
Amount Chinese liquor can stimulate gastric secretion and salivation, thus play a part of stomach invigorating and relieve the pain pain, diuresis and anthelmintic.In medical
Chinese liquor treatment disease or the history as kidney tonifying tonic for a long time.Doctor trained in Western medicine also often advises that the people of flu drinks a little brandies.
In addition, also being applied with wine outward, act on as sterilizing.The Chinese liquor that with wild embankment as primary raw material leads to also is not found at present.
Content of the invention
The invention aims to solve the deficiencies in the prior art, there is provided a kind of nourishing the stomach, shield stomach wild embankment wine and its
Brewing method.Chinese liquor obtained in the inventive method is that sweet-smelling is perfectly combined with delicate fragrance, and entrance has strong hot, and aftertaste is but wild dam
Son is pure and fresh nice and cool, and mildly bitter flavor, property are pungent cool, with the effect of heat-clearing and toxic substances removing, anti-inflammatory analgetic, return lung nourishing the stomach, to rheumatic arthritis, stops
Blood and relieving pain has obvious curative effects.
For achieving the above object, the technical solution used in the present invention is as follows：
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, 11-13h is soaked in cold water, 7-9h is steamed with steamed rice rice steamer；
Step（2）, raw material cooling：By step（1）Steamed niblet is uniformly shakeout on bamboo couch, is blown on through blower fan, and winter blows
It it is 31 DEG C -32 DEG C to Semen Maydiss temperature, summer is blown to Semen Maydiss temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：In parts by weight, by step（2）Niblet 98-102 parts for blowing on, rice husk 2-2.5
Part, wild embankment 32-36 parts and little bent mix homogeneously, obtain expecting unstrained spirits；
Winter little bent consumption is 0.58-0.62 parts, and summer, little bent consumption was 0.38-0.42 parts；
Step（4）, fermentation：By step（3）The material unstrained spirits for obtaining uniformly loosely loads fermentation in round, the ring of winter fermentation
Border temperature is 28-35 DEG C, and the ambient temperature of summer fermentation is 18-21 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：By step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and is cooled to temperature for 30-35 DEG C,
Load in retort afterwards, using vapor distillation, first, be at 80-100 DEG C in rice steamer temperature（Big fire）Distillation 2.6-3h, afterwards
It is at 78-91 DEG C in rice steamer temperature（Small fire）Distillation 2.3-2.6h, then heats up and in the case where rice steamer temperature is for 80-100 DEG C（Big fire）Distillation
2.4-3h, obtains wine base, and wine base is aged to obtain finished wine with blending.
Rice steamer temperature is expressed as the temperature of retort.
It is further preferred that described wild embankment carries petal, total length is 6.5-7.5cm.
It is further preferred that 630-640 kilogram of the unstrained spirits that feeds in every cubic metre of volume in round.
It is further preferred that step（5）Described is cooled to natural cooling or using blower fan cooling.
It is further preferred that the fermented grain after by cooling is encased in retort by several times, the thickness for adding every time is 28-
32cm.
It is further preferred that also comprising the steps：
In step（3）Material unstrained spirits preparation process in add Fructus Aurantii Immaturus 7-10 parts, Medicated Leaven 0.5-1 parts and Fructus Amomi Rotunduss skin 2-4 parts,
And mix homogeneously, obtain expecting unstrained spirits；
The Fructus Aurantii Immaturus is through lower column processing：Fructus Aurantii Immaturus is placed in steamed rice rice steamer and steams 0.5-0.8h, gone out rice steamer to bamboo couch, uniformly shakeout, blow
Cool, winter is blown to Fructus Aurantii Immaturus temperature for 31 DEG C -32 DEG C, and summer is blown to Fructus Aurantii Immaturus temperature for 27 DEG C -28 DEG C；
The Medicated Leaven is obtained by following method：Massa Medicata Fermentata is crushed to 100-200 mesh, Medicated Leaven is obtained.
It is further preferred that being acid spring water with the water adopted during distillation when steamed rice rice steamer is steamed.Described acid root
Divide according to the routine of this area, pH<6.5.
It is further preferred that the water for adopting is his gram little black dragon's fountain water of Yunnan Province Chuxiong Prefecture Yongren County Yi Jiu towns.
The present invention is also claimed wild embankment wine obtained in above-mentioned nourishing the stomach, the brewing method of the wild embankment wine of shield stomach.
Niblet of the present invention steams and niblet can be caused to ftracture so as to the starch gelatinization for containing, and is so conducive to starch
The effect of enzyme.Rapid cooling is allowed to after steaming, and is the temperature in order to reach microorganism suitable growth.
The sweat winter of the present invention is generally 35-37h, and summer is generally 23-25h.
Before present invention distillation, preferably add several times in fermented grain loading retort, such elasticity can keep basic one
Cause, be conducive to the quality for improving wine.
Ageing of the present invention with to blend be that the wine base of collection is stored ageing respectively according to batch and quality, during ageing
Between be more than 1 year, then blent from the wine base for being aged degree and vinosity accordingly as requested, can be obtained with special
Local flavor, high-quality Chinese liquor.
Nourishing the stomach obtained in of the invention, the every sanitary index of wild embankment wine of shield stomach meets national Spirit and assembled alcoholic drinkss are defended
Raw standard, total acid >=0.5g/L；Preferred product alcoholic strength is 47 vol.
Compared with prior art, its advantage is the present invention：
Chinese liquor obtained in the inventive method is that sweet-smelling is perfectly combined with delicate fragrance, and entrance has strong hot, and aftertaste is but that wild embankment is clear
New nice and cool, mildly bitter flavor, property are pungent cool, do not hinder head, hinder larynx, with the effect of heat-clearing and toxic substances removing, anti-inflammatory analgetic, return lung nourishing the stomach, to wind
Wet arthralgia, hemostasis and pain-relieving have obvious curative effects.
The Fructus Aurantii Immaturus Medicated Leaven and Fructus Amomi Rotunduss leatherware that the present invention is adopted has the effect of to strengthen nourishing the stomach, and Fructus Aurantii Immaturus can also be adjusted
Mouthfeel so that Chinese liquor mouthfeel of the present invention is more preferable, Hui Tian after drink.
The present invention greatly improves the practicality of Chinese medicine, and the slow difficult problem of neutralizing herbal nature not only has nourishing the stomach are protected stomach
Function, can be also used for treating gastritis, gastric ulcer etc..
The inventive method is simple and reliable, is told somebody what one's real intentions are distillation using big fire-small fire-big fire so that product yield is high, safe nothing
Poison, stable and controllable for quality, low production cost, preparation process are simple, with short production cycle, are suitable for batch and prepare and industrialization
Standardization production.
Specific embodiment
With reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and should not be regarded as limiting this
Bright scope.Unreceipted particular technique or condition person in embodiment, according to technology or condition described by document in the art
Or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, are and can be obtained by purchase
Conventional products.
Niblet of the present invention is commercial niblet, for the parameters such as its water content do not have specific requirement, generally
It is the product of natural air drying.
Heretofore described cold water is routinely divided according to water temperature in the art, usually 0-20 DEG C.
Wild embankment of the present invention is commercial conventional products, special requirement.
Embodiment 1
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, after 11h being soaked in cold water, be placed on steaming 7h in steamed rice rice steamer, go out
Rice steamer is to bamboo couch, standby；
Step（2）, raw material cooling：By step（1）Steamed niblet is uniformly shakeout on bamboo couch, is blown on through blower fan, and winter blows
It it is 31 DEG C -32 DEG C to niblet temperature, summer is blown to niblet temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：In parts by weight, by step（2）98 parts of the niblet for blowing on, 2 parts of rice husk, wild embankment
32 parts and little bent mix homogeneously, obtain expecting unstrained spirits, standby；
Winter, little bent consumption was 0.58 part, and summer, little bent consumption was 0.38 part；
Step（4）, fermentation：By step（3）Ferment in the loading round for expecting that unstrained spirits is uniformly loose for obtaining, the ring of winter fermentation
Border temperature is 28-30 DEG C, and the ambient temperature of summer fermentation is 18-20 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：Will be through step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and is cooled to temperature for 30-32
DEG C, load in retort afterwards, using vapor distillation, first, keep rice steamer temperature 2.6h to be distilled at 80-100 DEG C, be down to afterwards
Rice steamer temperature is distilled in 2.3h at 78-91 DEG C, is then warming up to rice steamer temperature and distills 2.4h at 80-100 DEG C, and distillation terminates, and obtains former
Wine, wine base is aged to obtain finished wine with blending.
Indifferent water is with the water adopted during distillation when steamed rice rice steamer is steamed.
Embodiment 2
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, after 13h being soaked in cold water, be placed on steamed rice rice steamer and steam 9h, go out rice steamer
To bamboo couch, standby；
Step（2）, raw material cooling：By step（1）Steamed niblet is uniformly shakeout on bamboo couch, is blown on through blower fan, and winter blows
It it is 31 DEG C -32 DEG C to niblet temperature, summer is blown to niblet temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：In parts by weight, by step（2）102 parts of the niblet for blowing on, 2.5 parts of rice husk, wild dam
36 parts of son and little bent mix homogeneously, obtain expecting unstrained spirits, standby；
Winter, little bent consumption was 0.62 part, and summer, little bent consumption was 0.42 part；
Step（4）, fermentation：By step（3）Ferment in the loading round for expecting that unstrained spirits is uniformly loose for obtaining, the ring of winter fermentation
Border temperature is 32-35 DEG C, and the ambient temperature of summer fermentation is 19-21 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：Will be through step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and naturally cools to temperature for 34-
35 DEG C, afterwards by cooling after fermented grain be encased in retort by several times, the thickness for adding every time is 30-32cm, using vapor
Distillation, first, keeps rice steamer temperature to distill 3h at 80-100 DEG C, is down to rice steamer temperature afterwards and distills in 2.6h at 78-91 DEG C, then rises
Temperature distills 3h at 80-100 DEG C to rice steamer temperature, and distillation terminates, and obtains wine base, and wine base is aged to obtain finished wine with blending.
Described wild embankment carries petal, and total length is 6.5-7.5cm.
630-640 kilogram of unstrained spirits of charging in every cubic metre of volume in round.
Acid spring water is with the water adopted during distillation when steamed rice rice steamer is steamed, spring water is suitable selected from Yunnan Province Chuxiong Prefecture Yongren County
With regard to his gram little black dragon's fountain water of town.
Embodiment 3
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, after 12h being soaked in cold water, be placed on steamed rice rice steamer and steam 8h, go out rice steamer
To bamboo couch, standby；
Step（2）, raw material cooling：By step（1）Steamed niblet is uniformly shakeout on bamboo couch, is blown on through blower fan, and winter blows
It it is 31 DEG C -32 DEG C to niblet temperature, summer is blown to niblet temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：In parts by weight, by step（2）100 parts of the niblet for blowing on, 2.2 parts of rice husk, wild dam
35 parts of son and little bent mix homogeneously, obtain expecting unstrained spirits, standby；
Winter, little bent consumption was 0.6 part, and summer, little bent consumption was 0.4 part；
Step（4）, fermentation：By step（3）Ferment in the loading round for expecting that unstrained spirits is uniformly loose for obtaining, the ring of winter fermentation
Border temperature is 30-32 DEG C, and the ambient temperature of summer fermentation is 19-20 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：Will be through step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch, is cooled to temperature using blower fan
For 31-33 DEG C, afterwards by cooling after fermented grain be encased in retort by several times, the thickness for adding every time is 28-29cm, using water
Steam distillation, first, keeps rice steamer temperature to distill 2.8h at 80-100 DEG C, is down to rice steamer temperature afterwards and distills at 78-91 DEG C in 2.4h,
Then being warming up to rice steamer temperature and 2.7h being distilled at 80-100 DEG C, distillation terminates, obtain wine base, wine base is aged to obtain finished product with blending
Wine.
Described wild embankment carries petal, and total length is 6.5-7.5cm.
Acid spring water is with the water adopted during distillation when steamed rice rice steamer is steamed, spring water is suitable selected from Yunnan Province Chuxiong Prefecture Yongren County
With regard to his gram little black dragon's fountain water of town.
Embodiment 4
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, after 11h being soaked in cold water, be placed on steamed rice rice steamer and steam 7h, go out rice steamer
To bamboo couch, standby；
Fructus Aurantii Immaturus is placed in steamed rice rice steamer and steams 0.5h, go out rice steamer to bamboo couch, standby；
Step（2）, raw material cooling：By step（1）Steamed niblet and Fructus Aurantii Immaturus are uniformly shakeout on bamboo couch respectively, are blown through blower fan
Cool, winter is blown to temperature for 31 DEG C -32 DEG C, and summer is blown to temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：
Massa Medicata Fermentata is crushed to 100-200 mesh first, Medicated Leaven is obtained；
Afterwards in parts by weight, by step（2）98 parts of the niblet for blowing on, 2 parts of rice husk, wild 32 parts of embankment, little bent, step
（2）7 parts of the Fructus Aurantii Immaturus for blowing on, 0.5 part of Medicated Leaven and Fructus Amomi Rotunduss skin 2-4 part mix homogeneously, obtain expecting unstrained spirits, standby；
Winter, little bent consumption was 0.58 part, and summer, little bent consumption was 0.38 part；
Step（4）, fermentation：By step（3）Ferment in the loading round for expecting that unstrained spirits is uniformly loose for obtaining, the ring of winter fermentation
Border temperature is 28-35 DEG C, and the ambient temperature of summer fermentation is 18-21 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：Will be through step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and is cooled to temperature for 30-35
DEG C, afterwards by cooling after fermented grain be encased in retort by several times, the thickness for adding every time is 30-31cm, is steamed using vapor
Evaporate, first, keep rice steamer temperature 2.6h to be distilled at 80-100 DEG C, be down to rice steamer temperature afterwards and distill in 2.3h at 78-91 DEG C, then rise
Temperature distills 2.4h at 80-100 DEG C to rice steamer temperature, and distillation terminates, and obtains wine base, and wine base is aged to obtain finished wine with blending.
Described wild embankment carries petal, and total length is 6.5-7.5cm.Charging in every cubic metre of volume in round
630-640 kilogram of unstrained spirits.
Acid spring water is with the water adopted during distillation when steamed rice rice steamer is steamed, spring water is suitable selected from Yunnan Province Chuxiong Prefecture Yongren County
With regard to his gram little black dragon's fountain water of town.
Embodiment 5
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, after 13h being soaked in cold water, be placed on steamed rice rice steamer and steam 9h, go out rice steamer
To bamboo couch, standby；
Fructus Aurantii Immaturus is placed in steamed rice rice steamer and steams 0.8h, go out rice steamer to bamboo couch, standby；
Step（2）, raw material cooling：By step（1）Steamed niblet and Fructus Aurantii Immaturus are uniformly shakeout on bamboo couch respectively, are blown through blower fan
Cool, winter is blown to temperature for 31 DEG C -32 DEG C, and summer is blown to temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：
Massa Medicata Fermentata is crushed to 100-200 mesh first, Medicated Leaven is obtained；
Afterwards in parts by weight, by step（2）102 parts of the niblet for blowing on, 2.5 parts of rice husk, wild 36 parts of embankment, little bent,
Step（2）10 parts of the Fructus Aurantii Immaturus for blowing on, 4 parts of mix homogeneously of 1 part of Medicated Leaven and Fructus Amomi Rotunduss skin, obtain expecting unstrained spirits, standby；
Winter, little bent consumption was 0.62 part, and summer, little bent consumption was 0.42 part；
Step（4）, fermentation：By step（3）Ferment in the loading round for expecting that unstrained spirits is uniformly loose for obtaining, the ring of winter fermentation
Border temperature is 29-33 DEG C, and the ambient temperature of summer fermentation is 19-21 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：Will be through step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and is cooled to temperature for 32-35
DEG C, afterwards by cooling after fermented grain be encased in retort by several times, the thickness for adding every time is 29-31cm, is steamed using vapor
Evaporate, first, keep rice steamer temperature 3h to be distilled at 80-100 DEG C, be down to rice steamer temperature afterwards and distill in 2.6h at 78-91 DEG C, then heat up
3h being distilled at 80-100 DEG C to rice steamer temperature, distillation terminates, obtaining wine base, wine base is aged to obtain finished wine with blending.
Described wild embankment carries petal, and total length is 6.5-7.5cm.Charging in every cubic metre of volume in round
630-640 kilogram of unstrained spirits.
Acid spring water is with the water adopted during distillation when steamed rice rice steamer is steamed, spring water is suitable selected from Yunnan Province Chuxiong Prefecture Yongren County
With regard to his gram little black dragon's fountain water of town.
Embodiment 6
A kind of nourishing the stomach, the brewing method of the wild embankment wine of shield stomach, comprise the steps：
Step（1）, roguing steams：After by niblet roguing, after 11.5h being soaked in cold water, be placed on steamed rice rice steamer and steam 7.8h,
Go out rice steamer to bamboo couch, standby；
Fructus Aurantii Immaturus is placed in steamed rice rice steamer and steams 0.6h, go out rice steamer to bamboo couch, standby；
Step（2）, raw material cooling：By step（1）Steamed niblet and Fructus Aurantii Immaturus are uniformly shakeout on bamboo couch respectively, are blown through blower fan
Cool, winter is blown to temperature for 31 DEG C -32 DEG C, and summer is blown to temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：
Massa Medicata Fermentata is crushed to 100-200 mesh first, Medicated Leaven is obtained；
Afterwards in parts by weight, by step（2）101 parts of the niblet for blowing on, 2.4 parts of rice husk, wild 33 parts of embankment, little bent,
Step（2）9 parts of the Fructus Aurantii Immaturus for blowing on, 3.3 parts of mix homogeneously of 0.6 part of Medicated Leaven and Fructus Amomi Rotunduss skin, obtain expecting unstrained spirits, standby；
Winter, little bent consumption was 0.59 part, and summer, little bent consumption was 0.41 part；
Step（4）, fermentation：By step（3）Ferment in the loading round for expecting that unstrained spirits is uniformly loose for obtaining, the ring of winter fermentation
Border temperature is 28-35 DEG C, and the ambient temperature of summer fermentation is 18-21 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：Will be through step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and is cooled to temperature for 30-35
DEG C, afterwards by cooling after fermented grain be encased in retort by several times, the thickness for adding every time is 28-32cm, is steamed using vapor
Evaporate, first, keep rice steamer temperature 2.9h to be distilled at 80-100 DEG C, be down to rice steamer temperature afterwards and distill in 2.4h at 78-91 DEG C, then rise
Temperature distills 2.7h at 80-100 DEG C to rice steamer temperature, and distillation terminates, and obtains wine base, and wine base is aged to obtain finished wine with blending.
Described wild embankment carries petal, and total length is 6.5-7.5cm.Charging in every cubic metre of volume in round
630-640 kilogram of unstrained spirits.
Acid spring water is with the water adopted during distillation when steamed rice rice steamer is steamed, spring water is suitable selected from Yunnan Province Chuxiong Prefecture Yongren County
With regard to his gram little black dragon's fountain water of town.
Clinical trial：The present invention enters to obtain clinical observation treatment, wherein male 265 to 500 gastritis sufferers, and women 235
Example, 18 to 70 years old ages.Drink 3 product of the embodiment of the present invention, daily 15-25ml, once a day, symptom after effective 4 days faster
Improve, consolidate 5-10 days, symptom disappears, and does not recur；Effective slower, using symptom mitigation after 10 days, consolidate 20-30 days, disease
Shape disappears, and does not recur., up to 99%, effective percentage is up to 99.8%, and allergy or side reaction does not occur for cure rate.
500 gastritis sufferers of alternative enter to obtain clinical observation treatment, wherein male 280, women 220, age 18 to 70
Year.Drink 6 product of the embodiment of the present invention, daily 15-25ml, once a day, after effective 3 days faster, symptom improves, and consolidates 4-7
My god, symptom disappears, and does not recur；Effective slower, using symptom mitigation after 8 days, to consolidate 15-25 days, symptom disappears, and does not recur.
, up to 99.6%, effective percentage is up to 99.8%, and allergy or side reaction does not occur for cure rate.
Concrete case：
Zhang, man, 45 years old.
Feel dizzy, poor sleeping quality, flatulence are uncomfortable in chest, have palpitation, weak.3 product of the present embodiment is drunk after 6 days, symptom is bright
Aobvious mitigation, continues to take, and after 15 days, symptom disappears substantially.After cutting out, recurrence is had no.
Case 2：Chen, female, 52 years old.
Abdominal distention, appetite are uncomfortable, have no appetite for food, fatiguability.6 product of the present embodiment is drunk after 5 days, symptom disappears substantially, after
Continue and take, after 1 month, health takes a turn for the better, energetic.
Case 3：Patient poplar, man, 59 years old.
Rheumatic arthritis, pain are had a surplus for 1 year, drink 3 product of the present embodiment after 5 days, and pain substantially mitigates, and continues to take
After 2 months, pain symptom is wholly absent.
Case 3：Patient Zhu, female, 27 years old.
Chronic gastritiss, frequent pain are drunk 6 product of the present embodiment after 15 days, stop drinking, without any stomach in nearly 1 year
Pain symptom.
Contrast test：
Comparative example 1
Comparative example 1 is with the difference of embodiment 3：Niblet steams 1h in steamed rice rice steamer.
Comparative example 2
Comparative example 2 is with the difference of embodiment 3：The ambient temperature of fermentation is 25-26 DEG C.
Comparative example 3
Comparative example 3 is with the difference of embodiment 6：Fructus Aurantii Immaturus is not contained in material unstrained spirits.
Comparative example 4
Comparative example 4 is with the difference of embodiment 6：It is using alkaline spring water with the water adopted during distillation when steamed rice rice steamer is steamed.
Product quality is evaluated
Method：Random 100 specialties Radix Et Rhizoma Fagopyri Tatarici wine of the personage to being brewageed by embodiment 1-6 and comparative example 1-4 of sampling wine is invited to carry out product
Taste and given a mark, the meansigma methodss for taking trial test scoring are counted.Evaluation criterion and result are shown in Table 1 respectively.
Table 1
, it can be seen that product obtained in the embodiment of the present invention is superior to comparative example from table 1, embodiment 6 is optimum embodiment.This
Invention is either in the selection of raw material, or is respectively provided with unexpected effect in aging method, fully demonstrates original in table 1
Material and the synergism of preparation method.
It is with the water adopted during distillation using acid spring water or indifferent water to product product when steamed rice rice steamer of the present invention is steamed
Matter affects difference less, but using alkaline spring water, then has large effect, preferably from acid spring water.
Ultimate principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, simply explanation described in above-described embodiment and description this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (9)
1. a kind of nourishing the stomach, shield stomach wild embankment wine brewing method, it is characterised in that comprise the steps：
Step（1）, roguing steams：After by niblet roguing, 11-13h is soaked in cold water, 7-9h is steamed with steamed rice rice steamer；
Step（2）, raw material cooling：By step（1）Steamed niblet is uniformly shakeout on bamboo couch, is blown on through blower fan, and winter blows
It it is 31 DEG C -32 DEG C to Semen Maydiss temperature, summer is blown to Semen Maydiss temperature for 27 DEG C -28 DEG C；
Step（3）, material unstrained spirits preparation：In parts by weight, by step（2）Niblet 98-102 parts for blowing on, rice husk 2-2.5
Part, wild embankment 32-36 parts and little bent mix homogeneously, obtain expecting unstrained spirits；
Winter little bent consumption is 0.58-0.62 parts, and summer, little bent consumption was 0.38-0.42 parts；
Step（4）, fermentation：By step（3）The material unstrained spirits for obtaining uniformly loosely loads fermentation in round, the ring of winter fermentation
Border temperature is 28-35 DEG C, and the ambient temperature of summer fermentation is 18-21 DEG C；When expecting that unstrained spirits temperature reaches 36-37 DEG C, stop fermentation,
Obtain fermented grain；
Step（5）, distillation：By step（4）The fermented grain that fermentation is obtained uniformly is shakeout on bamboo couch and is cooled to temperature for 30-35 DEG C,
Load in retort afterwards, using vapor distillation, first, be 2.6-3h to be distilled at 80-100 DEG C in rice steamer temperature, afterwards in rice steamer temperature
For 2.3-2.6h is distilled at 78-91 DEG C, then heat up and distill 2.4-3h in the case where rice steamer temperature is for 80-100 DEG C, obtain wine base, wine base
Aged finished wine is obtained with blending.
2. nourishing the stomach according to claim 1, shield stomach wild embankment wine brewing method, it is characterised in that described wild dam
Son carries petal, and total length is 6.5-7.5cm.
3. nourishing the stomach according to claim 1, shield stomach wild embankment wine brewing method, it is characterised in that in round
630-640 kilogram of unstrained spirits of charging in every cubic metre of volume.
4. nourishing the stomach according to claim 1, shield stomach wild embankment wine brewing method, it is characterised in that step（5）Described
Be cooled to natural cooling or using blower fan cool down.
5. nourishing the stomach according to claim 1, shield stomach wild embankment wine brewing method, it is characterised in that after by cooling
Fermented grain is encased in retort by several times, and the thickness for adding every time is 28-32cm.
6. nourishing the stomach according to claim 1, shield stomach wild embankment wine brewing method, it is characterised in that in step（3）'s
Fructus Aurantii Immaturus 7-10 parts, Medicated Leaven 0.5-1 parts and Fructus Amomi Rotunduss skin 2-4 parts, and mix homogeneously is added in material unstrained spirits preparation process, is obtained
Material unstrained spirits；
The Fructus Aurantii Immaturus is through lower column processing：Fructus Aurantii Immaturus is placed in steamed rice rice steamer and steams 0.5-0.8h, gone out rice steamer to bamboo couch, uniformly shakeout, blow
Cool, winter is blown to Fructus Aurantii Immaturus temperature for 31 DEG C -32 DEG C, and summer is blown to Fructus Aurantii Immaturus temperature for 27 DEG C -28 DEG C；
The Medicated Leaven is obtained by following method：Massa Medicata Fermentata is crushed to 100-200 mesh, Medicated Leaven is obtained.
7. nourishing the stomach according to claim 1 or 6, the brewing method of the wild embankment wine of shield stomach, it is characterised in that steamed rice rice steamer steams
Acid spring water is with the water adopted during distillation when processed.
8. nourishing the stomach according to claim 7, shield stomach wild embankment wine brewing method, it is characterised in that the water for adopting for
His gram little black dragon's fountain water of Yunnan Province Chuxiong Prefecture Yongren County Yi Jiu towns.
9. nourishing the stomach described in claim 1-6,8 any one, wild embankment wine obtained in the brewing method of the wild embankment wine of shield stomach.
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