CN106929373A - Buckwheat lily white wine and preparation method thereof - Google Patents
Buckwheat lily white wine and preparation method thereof Download PDFInfo
- Publication number
- CN106929373A CN106929373A CN201710166259.7A CN201710166259A CN106929373A CN 106929373 A CN106929373 A CN 106929373A CN 201710166259 A CN201710166259 A CN 201710166259A CN 106929373 A CN106929373 A CN 106929373A
- Authority
- CN
- China
- Prior art keywords
- parts
- buckwheat
- white wine
- rattlebush
- lily
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- 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)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- 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
- 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 buckwheat lily white wine and preparation method thereof, described buckwheat lily white wine includes the raw material of following parts by weight：0.5 part~3 parts of 40 parts~60 parts of sorghum, 10 parts~40 parts of bitter buckwheat, 5 parts~15 parts of corn, 1 part~10 parts of paddy, 1 part~10 parts of wheat, 1 part~10 parts of rattlebush and distiller's yeast.Buckwheat lily white wine of the invention, with it is warming up, refresh oneself, aid digestion, strengthening the bones and muscles, strengthening the spleen and stomach, wind-damp dispelling the effects such as, can be with lowering blood pressure and blood fat, mental-tranquilization and blood invigorating the spleen.Further, since the addition of appropriate rattlebush, its mouthfeel is cool, with heat-clearing profit temperature, the effects such as removing heat from the lung to relieve cough.
Description
Technical field
The invention belongs to white wine preparing technical field, and in particular to a kind of buckwheat lily white wine and preparation method thereof.
Background technology
The wine industry is brewageed China is time-honored, white wine occupies important leading position always.In recent years, with
The high speed development of national economy, the continuous improvement of social life level, people increasingly pay attention to health beverage for the health of itself
Food, the developing direction of wine-making industry is also changed from height strong drink to the low wine with nutrition health-care functions, and be have developed each
Plant the Chinese herbal health care wine of various kinds.But these Chinese herbal health care wines is on the high side, mouthfeel deviation, along with herbal health care
The colony that wine is directed to is different, it is impossible to popularized in demand at all levels.
The content of the invention
It is an object of the present invention to propose a kind of buckwheat lily white wine.
Buckwheat lily white wine of the invention, including following parts by weight raw material：40 parts~60 parts of sorghum, 10 parts of bitter buckwheat~
40 parts, 5 parts~15 parts of corn, 1 part~10 parts of paddy, 1 part~10 parts of wheat, 1 part~10 parts of rattlebush and distiller's yeast 0.5 part~3
Part.Distiller's yeast in the present invention is including Daqu, Chinese yeast, red yeast rice, wheat koji, wheat bran etc..
Buckwheat lily white wine of the invention, with it is warming up, refresh oneself, aid digestion, strengthening the bones and muscles, strengthening the spleen and stomach, wind-damp dispelling the effects such as,
Can be with lowering blood pressure and blood fat, mental-tranquilization and blood invigorating the spleen.Further, since the addition of appropriate rattlebush, its mouthfeel is cool, tool
There is the effects such as heat-clearing profit temperature, removing heat from the lung to relieve cough.
In addition, the above-mentioned buckwheat lily white wine of the present invention, can also have following additional technical characteristic：
Further, described buckwheat lily white wine, including following parts by weight raw material：50 parts of sorghum, 25 parts of bitter buckwheat,
2 parts of 10 parts of corn, 5 parts of paddy, 5 parts of wheat, 5 parts of rattlebush and distiller's yeast.
Further, described buckwheat lily white wine, including following parts by weight raw material：40 parts of sorghum, 40 parts of bitter buckwheat,
0.5 part of 5 parts of corn, 10 parts of paddy, 1 part of wheat, 10 parts of rattlebush and distiller's yeast.
Further, described buckwheat lily white wine, including following parts by weight raw material：60 parts of sorghum, 10 parts of bitter buckwheat,
3 parts of 15 parts of corn, 1 part of paddy, 10 parts of wheat, 1 part of rattlebush and distiller's yeast.
It is another object of the present invention to the preparation method for proposing above-mentioned buckwheat lily white wine.
The preparation method of above-mentioned buckwheat lily white wine, comprises the following steps：S101：Described in being cleaned up with clear water
Sorghum, the bitter buckwheat, the corn, the paddy, the wheat and the rattlebush boil 5h at a temperature of 150 DEG C~160 DEG C
Pull and be cooled to 37 DEG C~40 DEG C after~6h out；S102：To the step S101 treat raw material in add the distiller's yeast simultaneously
Mixing, then is saccharified, then by the raw material sealing and fermenting 50 days~60 days after saccharification；S103：After being fermented through step S102
Product at a temperature of 140 DEG C~160 DEG C use steam distillation 4h~5h, obtain buckwheat lily white wine.
Further, in the step S102, the temperature of fermentation is 18 DEG C~20 DEG C.
Further, in the step S101, be put into boiled in boiling water before also include step：To clean dry with clear water
The sorghum only, the bitter buckwheat, the corn, the paddy, the wheat and the rattlebush soak 3 days~5 in water
My god.
Further, in the step S102, the time of saccharification is 48h~50h, and the temperature of saccharification is 25 DEG C~27
℃。
Additional aspect of the invention and advantage will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by practice of the invention.
Specific embodiment
Embodiments of the invention are described below in detail, the embodiment is exemplary, it is intended to for explaining the present invention, and
It is not considered as limiting the invention.
Distiller's yeast makes every effort to overcome bio tech ltd, model JQ-009 purchased from Lishui in the embodiment of the present invention.
It is an object of the present invention to propose a kind of buckwheat lily white wine.
Buckwheat lily white wine of the invention, including following parts by weight raw material：40 parts~60 parts of sorghum, 10 parts of bitter buckwheat~
40 parts, 5 parts~15 parts of corn, 1 part~10 parts of paddy, 1 part~10 parts of wheat, 1 part~10 parts of rattlebush and distiller's yeast 0.5 part~3
Part.
Buckwheat lily white wine of the invention, with it is warming up, refresh oneself, aid digestion, strengthening the bones and muscles, strengthening the spleen and stomach, wind-damp dispelling the effects such as,
Can be with lowering blood pressure and blood fat, mental-tranquilization and blood invigorating the spleen.Further, since the addition of appropriate rattlebush, its mouthfeel is cool, tool
There is the effects such as heat-clearing profit temperature, removing heat from the lung to relieve cough.
It is another object of the present invention to the preparation method for proposing above-mentioned buckwheat lily white wine.
The preparation method of above-mentioned buckwheat lily white wine, comprises the following steps：S101：Described in being cleaned up with clear water
Sorghum, the bitter buckwheat, the corn, the paddy, the wheat and the rattlebush boil 5h at a temperature of 150 DEG C~160 DEG C
Pull and be cooled to 37 DEG C~40 DEG C after~6h out；S102：To the step S101 treat raw material in add the distiller's yeast simultaneously
Mixing, then is saccharified, then by the raw material sealing and fermenting 50 days~60 days after saccharification；S103：After being fermented through step S102
Product at a temperature of 140 DEG C~160 DEG C use steam distillation 4h~5h, obtain buckwheat lily white wine.
Preferably, in the step S102, the temperature of fermentation is 18 DEG C~20 DEG C.
Preferably, in the step S101, be put into boiled in boiling water before also include step：To be cleaned up with clear water
The sorghum, the bitter buckwheat, the corn, the paddy, the wheat and the rattlebush soak 3 days~5 days in water.
Preferably, in the step S102, the time of saccharification is 48h~50h, and the temperature of saccharification is 25 DEG C~27 DEG C.
The present invention is described in detail below by specific embodiment.
Embodiment 1
Embodiment 1 proposes a kind of buckwheat lily white wine, including following parts by weight raw material：50 parts of sorghum, bitter buckwheat 25
2 parts of part, 10 parts of corn, 5 parts of paddy, 5 parts of wheat, 5 parts of rattlebush and distiller's yeast.
The preparation method of the buckwheat lily white wine of embodiment 1, comprises the following steps：
(1) sorghum, the bitter buckwheat, the corn, the paddy, the wheat and the institute that will be cleaned up with clear water
State rattlebush to be soaked in water 5.5 days, pull and be cooled to 38 DEG C after then boiling 5.5h at a temperature of 155 DEG C out.
(2) add the distiller's yeast and mix in the raw material for treating to the step (1), then be saccharified at a temperature of 26 DEG C
49h, then by the raw material sealing and fermenting 55 days after saccharification, fermentation temperature is 19 DEG C.
(3) product after being fermented through step (2) uses steam distillation 4.5h at a temperature of 150 DEG C, obtains buckwheat lily white
Wine.
Embodiment 2
Embodiment 2 proposes a kind of buckwheat lily white wine, including following parts by weight raw material：40 parts of sorghum, bitter buckwheat 40
0.5 part of part, 5 parts of corn, 10 parts of paddy, 1 part of wheat, 10 parts of rattlebush and distiller's yeast.
The preparation method of the buckwheat lily white wine of embodiment 2, comprises the following steps：
(1) sorghum, the bitter buckwheat, the corn, the paddy, the wheat and the institute that will be cleaned up with clear water
State rattlebush to be soaked in water 5 days, pull and be cooled to 40 DEG C after then boiling 6h at a temperature of 150 DEG C out.
(2) add the distiller's yeast and mix in the raw material for treating to the step (1), then be saccharified at a temperature of 27 DEG C
48h, then by the raw material sealing and fermenting 60 days after saccharification, fermentation temperature is 18 DEG C.
(3) product after being fermented through step (2) is distilled into 5h at a temperature of 160 DEG C, obtains buckwheat lily white wine.
Embodiment 3
Embodiment 3 proposes a kind of buckwheat lily white wine, including following parts by weight raw material：60 parts of sorghum, bitter buckwheat 10
3 parts of part, 15 parts of corn, 1 part of paddy, 10 parts of wheat, 1 part of rattlebush and distiller's yeast.
The preparation method of the buckwheat lily white wine of embodiment 3, comprises the following steps：
(1) sorghum, the bitter buckwheat, the corn, the paddy, the wheat and the institute that will be cleaned up with clear water
State rattlebush to be soaked in water 3 days, pull and be cooled to 37 DEG C after then boiling 5h at a temperature of 160 DEG C out.
(2) add the distiller's yeast and mix in the raw material for treating to the step (1), then be saccharified at a temperature of 25 DEG C
50h, then by the raw material sealing and fermenting 50 days after saccharification, fermentation temperature is 20 DEG C.
(3) product after being fermented through step (2) is distilled into 4h at a temperature of 140 DEG C, obtains buckwheat lily white wine.
Comparative example 1
Comparative example 1 proposes a kind of white wine, and comparative example 1 is differed only in embodiment 1, the original of the white wine of comparative example 1
Do not include bitter buckwheat, remaining step and parameter all same in material.
The white wine that embodiment 1-3 is prepared with comparative example 1 is drunk for specific crowd, is drunk during the daily supper of testing crew
The white wine 50g of comparative example 1, continuously drinks 30 days.Table 1 be drink comparative example 1 preparation white wine before and after, the experiment people for being monitored
The contrast of the internal cholesterol (TC) of member and triglycerides (TG) content.
Table 1：TC, TG content before and after drinking white spirit
As it can be seen from table 1 after the white wine for drinking embodiment 1-3, cholesterol (TC) and triglycerides in human body
(TG) content has an obvious reduction, and after drinking the white wine of the preparation of comparative example 1, cholesterol (TC) and glycerine three in human body
The content of ester (TG) has obvious rising, illustrates that white wine prepared by embodiment 1-3 can adjust body function, consolidates with courage is reduced
The effects such as alcohol and blood fat.In addition, testing crew is after the white wine for drinking embodiment 1-3, white wine prepared by embodiment 1-3 is found
Also have it is warming up, refresh oneself, it is aid digestion the effects such as.
To sum up, buckwheat lily white wine of the invention, with it is warming up, refresh oneself, aid digestion, strengthening the bones and muscles, strengthening the spleen and stomach, wind-damp dispelling etc.
Effect, can be with lowering blood pressure and blood fat, mental-tranquilization and blood invigorating the spleen.Further, since the addition of appropriate rattlebush, its mouthfeel is clear
It is ice-cold, with heat-clearing profit temperature, the effects such as removing heat from the lung to relieve cough.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or spy that the embodiment or example are described
Point is contained at least one embodiment of the invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be with office
Combined in an appropriate manner in one or more embodiments or example.Additionally, in the case of not conflicting, the skill of this area
Art personnel can be tied the feature of the different embodiments or example described in this specification and different embodiments or example
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (8)
1. a kind of buckwheat lily white wine, it is characterised in that the raw material including following parts by weight：40 parts~60 parts of sorghum, bitter buckwheat
10 parts~40 parts, 5 parts~15 parts of corn, 1 part~10 parts of paddy, 1 part~10 parts of wheat, 1 part~10 parts of rattlebush and distiller's yeast 0.5
Part~3 parts.
2. buckwheat lily white wine according to claim 1, it is characterised in that the raw material including following parts by weight：Sorghum
2 parts of 50 parts, 25 parts of bitter buckwheat, 10 parts of corn, 5 parts of paddy, 5 parts of wheat, 5 parts of rattlebush and distiller's yeast.
3. buckwheat lily white wine according to claim 1, it is characterised in that the raw material including following parts by weight：Sorghum
0.5 part of 40 parts, 40 parts of bitter buckwheat, 5 parts of corn, 10 parts of paddy, 1 part of wheat, 10 parts of rattlebush and distiller's yeast.
4. buckwheat lily white wine according to claim 1, it is characterised in that the raw material including following parts by weight：Sorghum
3 parts of 60 parts, 10 parts of bitter buckwheat, 15 parts of corn, 1 part of paddy, 10 parts of wheat, 1 part of rattlebush and distiller's yeast.
5. the preparation method of the buckwheat lily white wine according to claim any one of 1-4, it is characterised in that including following step
Suddenly：
S101：The sorghum that to be cleaned up with clear water, the bitter buckwheat, the corn, the paddy, the wheat and described
Rattlebush is pulled out after boiling 5h~6h at a temperature of 150 DEG C~160 DEG C and is cooled to 37 DEG C~40 DEG C；
S102：To adding the distiller's yeast and mix in the raw material that the step S101 is treated, then it is saccharified, then will saccharification
Raw material sealing and fermenting afterwards 50 days~60 days；
S103：Product after being fermented through step S102 is used into steam distillation 4h~5h at a temperature of 140 DEG C~160 DEG C, buckwheat is obtained
Wheat lily white wine.
6. the preparation method of buckwheat lily white wine according to claim 5, it is characterised in that in the step S102,
The temperature of fermentation is 18 DEG C~20 DEG C.
7. the preparation method of buckwheat lily white wine according to claim 5, it is characterised in that in the step S101,
Be put into boiled in boiling water before also include step：The sorghum, the bitter buckwheat, the corn, the institute that will be cleaned up with clear water
Paddy, the wheat and the rattlebush is stated to be soaked in water 3 days~5 days.
8. the preparation method of buckwheat lily white wine according to claim 5, it is characterised in that in the step S102,
The time of saccharification is 48h~50h, and the temperature of saccharification is 25 DEG C~27 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710166259.7A CN106929373A (en) | 2017-03-20 | 2017-03-20 | Buckwheat lily white wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710166259.7A CN106929373A (en) | 2017-03-20 | 2017-03-20 | Buckwheat lily white wine and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106929373A true CN106929373A (en) | 2017-07-07 |
Family
ID=59432651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710166259.7A Pending CN106929373A (en) | 2017-03-20 | 2017-03-20 | Buckwheat lily white wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
| CN108949427A (en) * | 2018-08-03 | 2018-12-07 | 内蒙古民族大学 | A kind of preparation method of lily buckwheat health wine |
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| CN104893890A (en) * | 2014-03-05 | 2015-09-09 | 贵州雷之源生态农业开发有限公司 | Lily wine and brewing method thereof |
| CN105331503A (en) * | 2015-11-17 | 2016-02-17 | 张家友 | Fen-flavor liquor as well as preparation method and device thereof |
| CN105505721A (en) * | 2016-01-22 | 2016-04-20 | 宣汉县巴人村酒业有限公司 | Production process of fragrant faint scent type liquor |
| CN106318792A (en) * | 2016-11-29 | 2017-01-11 | 贵州省仁怀市富伦酒业销售有限公司 | Koji brewing process for increasing liquor yield |
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2017
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| CN102559434A (en) * | 2009-05-21 | 2012-07-11 | 北京奈特通达科技发展有限责任公司 | Preparation process for beauty nourishing lily wine |
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| CN105331503A (en) * | 2015-11-17 | 2016-02-17 | 张家友 | Fen-flavor liquor as well as preparation method and device thereof |
| CN105505721A (en) * | 2016-01-22 | 2016-04-20 | 宣汉县巴人村酒业有限公司 | Production process of fragrant faint scent type liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108841496A (en) * | 2018-07-21 | 2018-11-20 | 刘小平 | Brewed wine containing Chinese Milk Vetch Seeds in a kind of raw material |
| CN108949427A (en) * | 2018-08-03 | 2018-12-07 | 内蒙古民族大学 | A kind of preparation method of lily buckwheat health wine |
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