CN107118921A - A kind of brewing method of saline cistanche cynomorium songaricum health liquor - Google Patents
A kind of brewing method of saline cistanche cynomorium songaricum health liquor Download PDFInfo
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- CN107118921A CN107118921A CN201710558346.7A CN201710558346A CN107118921A CN 107118921 A CN107118921 A CN 107118921A CN 201710558346 A CN201710558346 A CN 201710558346A CN 107118921 A CN107118921 A CN 107118921A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- 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)
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- 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)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
- A61K36/428—Trichosanthes
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- 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
- A61K36/488—Pueraria (kudzu)
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- 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)
- A61K36/62—Nymphaeaceae (Water-lily family)
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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)
- A61K36/64—Orobanchaceae (Broom-rape family)
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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)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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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)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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- 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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- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
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- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
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- C12H1/0424—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material with the aid of a polymer
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Abstract
The present invention is a kind of brewing method of saline cistanche cynomorium songaricum health liquor, picks out the step such as drying, disease-free herba cistanches pretreatment of raw material, mashing, compound ferment treatment, allotment, fermentation, ageing, mixing, clarification filtration, canned sterilization and brewages and forms.The present invention uses complex enzyme zymohydrolysis technology, the resolution ratio of saline cistanche can be effectively improved, fully separate out more nutritional ingredients, the brewing technique being combined using immersion with fermenting, the utilization ratio of raw material is improved, is filtered and clarified using compound clarifier, makes the wine body color stability of finished product saline cistanche cynomorium songaricum health liquor, strong fougere, mellow in taste, nutritious, and there is the effects such as kidney nourishing and blood enriching, physical fitness.
Description
Technical field
The present invention relates to a kind of brewing method of wine, more particularly, to a kind of brewing method of saline cistanche cynomorium songaricum health liquor.
Background technology
Saline cistanche, is a kind of parasitic plant for colonizing in desert trees sacsaoul root, have the good reputation of " desert ginseng ", tool
There is high medical value, be the rare traditional Chinese medicine of Chinese tradition.Saline cistanche is just used as upper tribute court by Western Regions various countries in history
The treasure in the court of a feudal ruler, is also one of usage frequency highest help medicine in successive dynasties tonifying kidney and strengthening yang class prescription.《Bencao Jingshu》：Meat desert
Rong, the key medicine of nourshing kidney replenishing vital essence and blood, this tepor of gas thinks hot person by mistake according to legend.During sweet energy is except vulcanizing, acid energy enter liver, salty energy nourshing kidney,
Kidney liver is the moon, and cloudy gas is grown, then the labor heat of the five internal organs is moved back certainly, fever and chills pain self-healing in penis.Kidney liver foot, then contain, essence and blood is contained essence and blood day
It is then more sub.Gynecological mass in abdomen, the disease appearing in blood system, blood exuberant then OK, capable then abdominal mass disappears certainly.Bladder is empty, then evil visitor, must mend then perverse trend oneself
Dissipate, pain in the back is from only.Long term usage then be good for and make light of one's life by commiting suicide by fertilizer, and the effect of kidney-nourishing liver replenishing vital essence and blood controls dysentery if saying, and slides to lead stagnant meaning, this
Also must can not say.
Cynomorium songaricum, Cynomoriaceae, cynomorium songaricum belong to the parasitic draft of perennial meat, and no chlorophyll, complete stool rufous is largely embedded in sand
In.Cynomorium songaricum remove inflorescence fleshy stem hyoscine, can kidney tonifying, strengthening the essence, moisturize, cure mainly impotence and seminal emission, soreness and weakness of waist and knees, intestinal dryness just
Secret, to paralysing and improving, sexual performance is weak to have certain effect.It is clinically used for that osteopyrexia and fever, leg knee flaccidity be powerless, impotence due to deficiency of the kidney
And blood depletion constipation etc..
At present, the medical value of saline cistanche and cynomorium songaricum is high, and being processed into saline cistanche cynomorium songaricum health liquor can realize to meat desert
The comprehensive utilization of Rong, is easy to storage, improves its nutritive value and economic value.
The content of the invention
The present invention provides a kind of preparation method of saline cistanche cynomorium songaricum health liquor, improves its nutritive value and economic value.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewing method of saline cistanche cynomorium songaricum health liquor, it is characterised in that described brewing method uses following steps：
1. pretreatment of raw material：Select fresh, disease-free saline cistanche, cynomorium songaricum, wintersweet root, burdock, giant knotweed is once purged is cut into
Broken section of 0.3cm length, takes 7kg fleece-flowers root section, 2kg cynomorium songaricums section, 2kg wintersweets root segment, 1kg burdocks section, the section mixing of 1kg giant knotweeds equal
It is even, mixed material is made, mixed material steam beating is subjected under the conditions of 128 DEG C, fixation time is 12s, after fixing
10kg mixed materials add 32kg alcoholic strength to be soaked in 56% white wine, after soaking 15 days, filtered, leaching is made
Steep in wine and raw material slag；
2. it is beaten：The water that 20kg is added into 8kg raw material slags carries out defibrination process, and with the screen filtration of 80 mesh, gained filter residue is again
Plus 1 times of water carries out secondary pulping, the mixing of gained slurries, is made saline cistanche slurries twice；
3. it is combined ferment treatment：0.07kg pectase, 0.04kg cellulase, 0.03kg is added into 10kg saline cistanche slurries
Amylase, to control temperature be 56 DEG C, the time is that saline cistanche slurries are sterilized into 10s under the conditions of 124 DEG C after 3h, ferment treatment；
4. allocate：It is 30% to add glucose to slurries pol into the saline cistanche slurries after sterilization, and feed liquid is made；
5. ferment：0.3kg saccharomycete is taken, is added to after saccharomycete is activated through 30 DEG C of warm water in 10kg feed liquids, and to material
Kudzu-vine root powder 1kg, snakegourd juice 1kg, loquat Juice 1kg, lotus root juice 1kg are added in liquid, fermentation temperature is 32 DEG C, and the time is 14 days；
6. ageing：After fermentation ends, zymotic fluid is inputted in constant incubator, temperature control is 14 DEG C, the ageing time is 35 days,
Saline cistanche fermented wine is made；
7. mix：Soaking wine 4.5kg, step in taking step 1. 6. in saline cistanche fermented wine 4kg, applejack 1kg, grape wine
0.5kg, is made mixing wine after being well mixed；
8. clarify, filter：0.04kg chitosan, 0.03kg diatomite is added into 10kg mixing wine, it is quiet after stirring
Put 8 days and carry out clarifying treatment, isolated former wine and wine mud are carried out after clarification；
9. canned sterilization：Water dip sterilization will be carried out after former wine tinning, saline cistanche cynomorium songaricum health care is made in 85 DEG C of temperature, time 10min
Wine, is stored under cryogenic after cooling.
Beneficial effect：The present invention uses complex enzyme zymohydrolysis technology, can effectively improve the resolution ratio of saline cistanche, fully separates out
More nutritional ingredients, the brewing technique being combined using immersion with fermenting, improve the utilization ratio of raw material, using compound clear
Clear agent filtering clarification, makes the wine body color stability of finished product saline cistanche cynomorium songaricum health liquor, strong fougere, mellow in taste, nutritious,
And there is the effects such as kidney nourishing and blood enriching, physical fitness.
Embodiment
Embodiment 1：
A kind of brewing method of saline cistanche cynomorium songaricum health liquor, it is characterised in that described brewing method uses following steps：
1. pretreatment of raw material：Select fresh, disease-free saline cistanche, cynomorium songaricum, once purged be cut into 0.2cm length broken section, by meat
Desert cistanche section, cynomorium songaricum section steam beating is carried out under the conditions of 125 DEG C, fixation time is 8s, by after fixing 10kg saline cistanches section,
2kg cynomorium songaricums section adds 20kg alcoholic strength to be soaked in 60% white wine, after soaking 8 days, is filtered, soaking wine is made
With raw material slag；
2. it is beaten：The water that 15kg is added into 8kg raw material slags carries out defibrination process, and with the screen filtration of 100 mesh, gained filter residue is again
Plus 1.5 times of water carry out secondary pulping, the mixing of gained slurries, is made saline cistanche slurries twice；
3. it is combined ferment treatment：0.03kg pectase, 0.05kg cellulase, control temperature are added into 10kg saline cistanche slurries
Degree is 48 DEG C, the time is that saline cistanche slurries are sterilized into 6s under the conditions of 118 DEG C after 4h, ferment treatment；
4. allocate：It is 23% to add glucose to slurries pol into the saline cistanche slurries after sterilization, and feed liquid is made；
5. ferment：0.15kg saccharomycete is taken, is added to after saccharomycete is activated through 28 DEG C of warm water in 10kg feed liquids, fermentation temperature
Spend for 25 DEG C, the time is 9 days；
6. ageing：After fermentation ends, zymotic fluid is inputted in constant incubator, temperature control is 8 DEG C, the ageing time is 32 days,
Saline cistanche fermented wine is made；
7. mix：Soaking wine 6kg, step in taking step 1. 6. in saline cistanche fermented wine 4kg, mixing is made after being well mixed
Wine；
8. clarify, filter：0.01kg bentonite, 0.02kg gelatin is added into 10kg mixing wine, 3 days are stood after stirring
Clarifying treatment is carried out, isolated former wine and wine mud are carried out after clarification；
9. canned sterilization：Water dip sterilization will be carried out after former wine tinning, saline cistanche cynomorium songaricum health care is made in 75 DEG C of temperature, time 28min
Wine, is stored under cryogenic after cooling.
Embodiment 2：
A kind of brewing method of saline cistanche cynomorium songaricum health liquor, it is characterised in that described brewing method uses following steps：
1. pretreatment of raw material：Once purged be cut into 0.5cm length broken section of fresh, disease-free saline cistanche, cynomorium songaricum, sealwort is selected,
Take 8kg fleece-flowers root section, 2kg cynomorium songaricums section, 2kg sealworts section well mixed, mixed material is made, by mixed material in 130 DEG C of conditions
Lower carry out steam beating, fixation time is 7s, the white wine that the alcoholic strength that the 10kg mixed materials after fixing are added into 18kg is 63%
It is middle to be soaked, after soaking 12 days, filtered, soaking wine and raw material slag is made；
2. it is beaten：The water that 17kg is added into 8kg raw material slags carries out defibrination process, and with the screen filtration of 140 mesh, gained filter residue is again
Plus 1.6 times of water carry out secondary pulping, the mixing of gained slurries, is made saline cistanche slurries twice；
3. it is combined ferment treatment：0.06kg pectase, 0.07kg cellulase, 0.02kg is added into 10kg saline cistanche slurries
Amylase, to control temperature be 43 DEG C, the time is that saline cistanche slurries are sterilized into 8s under the conditions of 123 DEG C after 6h, ferment treatment；
4. allocate：It is 27% to add glucose to slurries pol into the saline cistanche slurries after sterilization, and feed liquid is made；
5. ferment：0.25kg saccharomycete is taken, is added to after saccharomycete is activated through 32 DEG C of warm water in 10kg feed liquids, and to material
Radix polygonati officinalis powder 1kg, Malus spectabilis fruit juice 1kg, Ficus carica juice 1kg, water chestnut juice 1kg are added in liquid, fermentation temperature is 30 DEG C, and the time is 11
My god；
6. ageing：After fermentation ends, zymotic fluid is inputted in constant incubator, temperature control is 6 DEG C, the ageing time is 24 days,
Saline cistanche fermented wine is made；
7. mix：Soaking wine 5kg, step in taking step 1. 6. in saline cistanche fermented wine 4.5kg, liquor made from sorghum 0.5kg, mixing
Mixing wine is made after uniform；
8. clarify, filter：0.03kg chitosan, 0.012kg gelatin is added into 10kg mixing wine, is stood after stirring
Carry out clarifying treatment within 5 days, isolated former wine and wine mud are carried out after clarification；
9. canned sterilization：Water dip sterilization will be carried out after former wine tinning, saline cistanche cynomorium songaricum health care is made in 83 DEG C of temperature, time 15min
Wine, is stored under cryogenic after cooling.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of brewing method of saline cistanche cynomorium songaricum health liquor, it is characterised in that use following steps：
1. pretreatment of raw material：Select fresh, disease-free saline cistanche, cynomorium songaricum, wintersweet root, burdock, giant knotweed is once purged is cut into
Broken section of 0.3cm length, takes 7kg fleece-flowers root section, 2kg cynomorium songaricums section, 2kg wintersweets root segment, 1kg burdocks section, the section mixing of 1kg giant knotweeds equal
It is even, mixed material is made, mixed material steam beating is subjected under the conditions of 128 DEG C, fixation time is 12s, after fixing
10kg mixed materials add 32kg alcoholic strength to be soaked in 56% white wine, after soaking 15 days, filtered, leaching is made
Steep in wine and raw material slag；
2. it is beaten：The water that 20kg is added into 8kg raw material slags carries out defibrination process, and with the screen filtration of 80 mesh, gained filter residue is again
Plus 1 times of water carries out secondary pulping, the mixing of gained slurries, is made saline cistanche slurries twice；
3. it is combined ferment treatment：0.07kg pectase, 0.04kg cellulase, 0.03kg is added into 10kg saline cistanche slurries
Amylase, to control temperature be 56 DEG C, the time is that saline cistanche slurries are sterilized into 10s under the conditions of 124 DEG C after 3h, ferment treatment；
4. allocate：It is 30% to add glucose to slurries pol into the saline cistanche slurries after sterilization, and feed liquid is made；
5. ferment：0.3kg saccharomycete is taken, is added to after saccharomycete is activated through 30 DEG C of warm water in 10kg feed liquids, and to material
Kudzu-vine root powder 1kg, snakegourd juice 1kg, loquat Juice 1kg, lotus root juice 1kg are added in liquid, fermentation temperature is 32 DEG C, and the time is 14 days；
6. ageing：After fermentation ends, zymotic fluid is inputted in constant incubator, temperature control is 14 DEG C, the ageing time is 35 days,
Saline cistanche fermented wine is made；
7. mix：Soaking wine 4.5kg, step in taking step 1. 6. in saline cistanche fermented wine 4kg, applejack 1kg, grape wine
0.5kg, is made mixing wine after being well mixed；
8. clarify, filter：0.04kg chitosan, 0.03kg diatomite is added into 10kg mixing wine, it is quiet after stirring
Put 8 days and carry out clarifying treatment, isolated former wine and wine mud are carried out after clarification；
9. canned sterilization：Water dip sterilization will be carried out after former wine tinning, saline cistanche cynomorium songaricum health care is made in 85 DEG C of temperature, time 10min
Wine, is stored under cryogenic after cooling.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410611A (en) * | 2018-02-10 | 2018-08-17 | 荔浦县万家兴果蔬专业合作社 | A kind of health wine and preparation method thereof |
| CN109486633A (en) * | 2019-01-08 | 2019-03-19 | 内蒙古坤华生物科技有限公司 | Health liquor and tablet and preparation method thereof as made from Herba Cistanches and korean pine seed |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062837A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewing method of radix cynanchi bungei wine |
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- 2017-07-10 CN CN201710558346.7A patent/CN107118921A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062837A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewing method of radix cynanchi bungei wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410611A (en) * | 2018-02-10 | 2018-08-17 | 荔浦县万家兴果蔬专业合作社 | A kind of health wine and preparation method thereof |
| CN109486633A (en) * | 2019-01-08 | 2019-03-19 | 内蒙古坤华生物科技有限公司 | Health liquor and tablet and preparation method thereof as made from Herba Cistanches and korean pine seed |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
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