CN107164141A - The preparation method of Chinese chestnut wine - Google Patents
The preparation method of Chinese chestnut wine Download PDFInfo
- Publication number
- CN107164141A CN107164141A CN201710374651.0A CN201710374651A CN107164141A CN 107164141 A CN107164141 A CN 107164141A CN 201710374651 A CN201710374651 A CN 201710374651A CN 107164141 A CN107164141 A CN 107164141A
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- CN
- China
- Prior art keywords
- chinese chestnut
- distiller
- yeast
- preparation
- vinasse
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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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- 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
Abstract
The invention discloses a kind of preparation method of Chinese chestnut wine, including step：Chinese chestnut is shelled, cleaned, drying is ground into little particle；The Chinese chestnut of crushing is steamed 3 hours, then spreads out and is allowed to cool；Add distiller's yeast to stir, the weight of the distiller's yeast accounts for the 0.4%~0.5% of the Chinese chestnut and distiller's yeast gross weight；Vinasse are added, and are stirred, the weight ratio of the vinasse and the Chinese chestnut and distiller's yeast is 10:4, load fermenting case；It is saccharified 24 hours under conditions of 33 35 DEG C of constant temperature；Produced after saccharification and spread cool to 28 DEG C out, load fermenter, sterilized water is added into the fermenter, form Chinese chestnut wine material, the weight ratio of the sterilized water and the Chinese chestnut, distiller's yeast and vinasse material is 1:1；Fermented 9~10 days under conditions of 28 DEG C of constant temperature；Chinese chestnut wine material in the fermenter is transferred to distillation boiler, is distilled, obtains Chinese chestnut pulp liquor.Chinese chestnut wine produced by the present invention has nourishing stomach and spleen, the function of Kidney-invigorating and tendon-reinforcing；High blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases can be prevented and treated.
Description
Technical field
The present invention relates to a kind of preparation method of wine, more particularly to a kind of preparation method of Chinese chestnut wine.
Background technology
At present, the fruit wine various types brewageed using fruit as raw material, wherein using grape be the grape wine brewageed of raw material as most
Many, fruit wine is very clear and definite to the health-care effect of human body.Chinese chestnut is nutritious, the laudatory title for having " king of dry fruit ".The traditional Chinese medical science thinks plate
Chestnut energy good efficacy to suffering from a deficiency of the kidney, Kidney-invigorating and tendon-reinforcing, promoting blood circulation and hemostasis, can prevent and treat high blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases.
Spirits culture has spread long length in China.Chinese chestnut is put into wine, the beneficial people's of meeting is healthy, but current Chinese chestnut wine
Chinese chestnut local flavor is not obvious, otherwise it is exactly that manufacturing process cost is too high.
The content of the invention
The technical problem to be solved in the present invention is that, in order to overcome defect of the prior art, now providing one kind, to prepare form steady
The complete Chinese chestnut method for preparing medicated wine of fixed, taste mellow, reservation Chinese chestnut beneficiating ingredient.
The present invention is to solve above-mentioned technical problem by following technical proposals：
The preparation method of a kind Chinese chestnut wine of the invention, its feature is that it comprises the following steps：
Step one, Chinese chestnut is shelled, cleaned, drying is ground into little particle；
Step 2, the Chinese chestnut of crushing is steamed 3 hours, then spreads out and is allowed to cool；
Step 3, adds distiller's yeast and stirs, the weight of the distiller's yeast account for the Chinese chestnut and distiller's yeast gross weight 0.4%~
0.5%；
In the step 4, temperature of the Chinese chestnut when adding vinasse is 30 DEG C
Step 4, adds vinasse, and stirs, and the weight ratio of the vinasse and the Chinese chestnut and distiller's yeast is 10:4, dress
Enter fermenting case；
Step 5, is saccharified 24 hours under conditions of 33-35 DEG C of constant temperature；
Produced after step 6, saccharification and spread cool to 28 DEG C out, loaded fermenter, sterilized water, shape are added into the fermenter
Into Chinese chestnut wine material, the weight ratio of the sterilized water and the Chinese chestnut, distiller's yeast and vinasse material is 1:1；
Step 7, ferments 9~10 days under conditions of 28 DEG C of constant temperature；
Step 8, is transferred to distillation boiler by the Chinese chestnut wine material in the fermenter, is distilled, obtain Chinese chestnut magma
Wine.
Preferably, the step one, the short grained volume is 2 cubic millimeters.
Preferably, the step one, the Chinese chestnut is the Chinese chestnut rich in selenium.
Preferably, in the step 2, the winter in temperature spring of the cooling is 38-42 DEG C, and summer and autumn is 35-38 DEG C.
Preferably, in the step 3, the distiller's yeast is included under jute, method, rhizoma atractylodis, balloonflower root, cassia twig, Chinese cassia tree and Yun Ling.
Preferably, in the step 4, temperature of the Chinese chestnut when adding vinasse is 30 DEG C.
Preferably, in the step 4, the winter in thickness spring of the fermenting case is 8-12cm, and summer and autumn is 6-8cm.
Preferably, in the step 5, the winter in constant temperature spring is 33 DEG C, and summer and autumn are 35 DEG C.
Preferably, in the step 8, the Chinese chestnut pulp liquor distilled out during distillation using alcohol tester control
Alcoholic strength.
The positive effect of the present invention is：
Chinese chestnut wine produced by the present invention has nourishing stomach and spleen, the function of Kidney-invigorating and tendon-reinforcing；Be conducive to preventing and treating high blood pressure, coronary disease
Disease, artery sclerosis, osteoporosis diseases；And drink Chinese chestnut wine produced by the present invention and easily absorbed by stomach, eliminate chestnut
Eat something rare the problem of indigestibility and the easy stagnant gas of prepared food.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.
Chestnut has nourishing stomach and spleen, the function of Kidney-invigorating and tendon-reinforcing.《Compendium of Materia Medica》Chestnut is sweet warm-natured, enters taste kidney channel." " the Tang Dynasty grandson
Think far away theory:" chestnut, the fruit of kidney, nephrosis preferably eats it.”《Compendium of Materia Medica》In point out:" Li Zhi kidney deficiency, waist-leg is powerless, can lead to kidney benefit
Gas, thick stomach." " tremble with fear, rushed down cruelly as noted in someone, food simmers chestnut twenty or thirty piece more." food Chinese chestnut can with replenishing qi and blood, nourishing the stomach,
Kidney tonifying, strong liver and spleen；Eat also treatment waist-leg ache, the effect stimulated the circulation of the blood and cause the muscles and joints to relax raw.High starchiness can provide high heat contained by chestnut,
And potassium helps maintenance normal heartbeat rule, cellulose can then strengthen enteron aisle, keep excretory system normal operation.Because chestnut is rich in
Soft dietary fiber, containing various nutrients such as much starch, protein, fat, B family vitamins, have " king of dry fruit "
Laudatory title.High blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases can be prevented and treated.Diabetic can also taste in right amount.
But chestnut eats something rare indigestibility, prepared food and easy stagnant gas, so, the rationally nutrition of intake Chinese chestnut just seems particularly critical.
A kind of preparation method of Chinese chestnut wine of the present invention, its feature is that it comprises the following steps：
Step one, Chinese chestnut is shelled, cleaned, drying is ground into little particle；
Step 2, the Chinese chestnut of crushing is steamed 3 hours, then spreads out and is allowed to cool；
Step 3, adds secret distiller's yeast and stirs, and the weight of the distiller's yeast accounts for the Chinese chestnut and distiller's yeast gross weight
0.4%~0.5%；
Step 4, adds vinasse, and stirs, and the weight ratio of the vinasse and the Chinese chestnut and distiller's yeast is 10:4, dress
Enter certain thickness fermenting case；
Step 5, is saccharified 24 hours under conditions of 33-35 DEG C of constant temperature；
Produced after step 6, saccharification and spread cool to 28 DEG C out, loaded fermenter, sterilized water, shape are added into the fermenter
Into Chinese chestnut wine material, the weight ratio of the sterilized water and the Chinese chestnut, distiller's yeast and vinasse material is 1:1；
Step 7, ferments 9~10 days under conditions of 28 DEG C of constant temperature；
Step 8, is transferred to distillation boiler by the Chinese chestnut wine material in the fermenter, is distilled, obtain Chinese chestnut magma
Wine.
Preferably, the step one, the short grained volume is 2 cubic millimeters.
Preferably, the step one, the Chinese chestnut is the Chinese chestnut rich in selenium.
Preferably, in the step 2, the winter in temperature spring of the cooling is 38-42 DEG C, and summer and autumn is 35-38 DEG C.
Preferably, in the step 3, the distiller's yeast is included under jute, method, rhizoma atractylodis, balloonflower root, cassia twig, Chinese cassia tree and Yun Ling.
Preferably, in the step 4, Chinese chestnut temperature when adding vinasse is 30 DEG C.
Preferably, in the step 4, the winter in thickness spring of the fermenting case is 8-12cm, and summer and autumn is 6-8cm.
Preferably, in the step 5, the winter in constant temperature spring is 33 DEG C, and summer and autumn are 35 DEG C.
Preferably, in the step 8, the Chinese chestnut pulp liquor distilled out during distillation using alcohol tester control
Alcoholic strength.
At present, the fruit wine various types brewageed using fruit as raw material, wherein using grape be the grape wine brewageed of raw material as most
Many, fruit wine is very clear and definite to the health-care effect of human body.And Chinese chestnut is nutritious, there is the laudatory title of " king of dry fruit ".The traditional Chinese medical science thinks
Chestnut energy good efficacy to suffering from a deficiency of the kidney, Kidney-invigorating and tendon-reinforcing, promoting blood circulation and hemostasis.Modern study confirms that the protein of Chinese chestnut, fat content are higher, Shang Han
The various nutrients such as carrotene, vitamin C, vitamin B I, vitamin B2, nicotinic acid, and the mineral matter such as selenium, calcium, phosphorus, potassium, have
Good nutritious tonifying effect, to maintain the normal function of human body and grow it is beneficial, it is especially anti-to middle-aged and old diseases preventions
Decline, promoting longevity also is beneficial to.
The peering present invention is described in detail above, and those skilled in the art can be according to the above description to this hair
It is bright to make many variations example.Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc.,
It should be included within protection scope of the present invention.Thus, some of embodiment details should not constitute limitation of the invention, this
Invention regard the scope defined using appended claims as protection scope of the present invention.
Claims (9)
1. a kind of preparation method of Chinese chestnut wine, it is characterised in that it comprises the following steps：
Step one, Chinese chestnut is shelled, cleaned, drying is ground into little particle；
Step 2, the Chinese chestnut of crushing is steamed 3 hours, then spreads out and is allowed to cool；
Step 3, adds distiller's yeast and stirs, the weight of the distiller's yeast account for the Chinese chestnut and distiller's yeast gross weight 0.4%~
0.5%；
Step 4, adds vinasse, and stirs, and the weight ratio of the vinasse and the Chinese chestnut and distiller's yeast is 10:4, load hair
Ferment case；
Step 5, is saccharified 24 hours under conditions of 33-35 DEG C of constant temperature；
Produced after step 6, saccharification and spread cool to 28 DEG C out, load fermenter, sterilized water is added into the fermenter, form plate
The weight ratio of chestnut wine material, the sterilized water and the Chinese chestnut, distiller's yeast and vinasse material is 1:1；
Step 7, ferments 9~10 days under conditions of 28 DEG C of constant temperature；
Step 8, is transferred to distillation boiler by the Chinese chestnut wine material in the fermenter, is distilled, obtain Chinese chestnut pulp liquor.
2. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that the step one, described short grained
Volume is 2 cubic millimeters.
3. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that the step one, the Chinese chestnut is richness
Chinese chestnut containing selenium.
4. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that in the step 2, the cooling
Winter in temperature spring is 38-42 DEG C, and summer and autumn is 35-38 DEG C.
5. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that in the step 3, the distiller's yeast bag
Include under jute, method, rhizoma atractylodis, balloonflower root, cassia twig, Chinese cassia tree and Yun Ling.
6. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that in the step 4, the Chinese chestnut exists
Temperature when adding vinasse is 30 DEG C.
7. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that in the step 4, the fermenting case
Winter in thickness spring be 8-12cm, summer and autumn is 6-8cm.
8. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that in the step 5, the constant temperature spring
Winter is 33 DEG C, and summer and autumn are 35 DEG C.
9. the preparation method of Chinese chestnut wine according to claim 1, it is characterised in that in the step 8, used during distillation
The alcoholic strength for the Chinese chestnut pulp liquor that alcohol tester control is distilled out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710374651.0A CN107164141A (en) | 2017-05-24 | 2017-05-24 | The preparation method of Chinese chestnut wine |
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| CN201710374651.0A CN107164141A (en) | 2017-05-24 | 2017-05-24 | The preparation method of Chinese chestnut wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418833A (en) * | 2017-09-29 | 2017-12-01 | 安徽沙河酒业有限公司 | A kind of brewing method for improving white wine mouthfeel |
| CN107699437A (en) * | 2017-11-27 | 2018-02-16 | 广西驰胜农业科技有限公司 | A kind of preparation method of Chinese chestnut wine |
| CN110205217A (en) * | 2019-07-17 | 2019-09-06 | 潘建 | A kind of Chinese chestnut wine and its preparation process of solid state fermentation |
| CN110205222A (en) * | 2018-02-23 | 2019-09-06 | 哈尔滨金刚渴乐健康科技有限公司 | A kind of production technology of Chinese chestnut fermented wine |
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| CN1284551A (en) * | 2000-08-16 | 2001-02-21 | 张云娇 | White Chinese chestnut spirit and its making process |
| CN1537930A (en) * | 2003-04-17 | 2004-10-20 | 侯小康 | Brewing technology of Chinese chestnut fruit wine |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN102965234A (en) * | 2012-11-08 | 2013-03-13 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut pulp liquor and brewing method thereof |
| CN103387905A (en) * | 2013-08-16 | 2013-11-13 | 金寨双河源农业技术开发有限公司 | Chinese chestnut peptide full-nutrient wine and preparation method thereof |
| CN104419597A (en) * | 2013-09-10 | 2015-03-18 | 张建平 | Chestnut fermentation virgin pulp wine and fermentation method thereof |
| CN104694322A (en) * | 2013-12-09 | 2015-06-10 | 宽甸北奇原生态农产有限公司 | Chestnut-flavor type Chinese chestnut wine |
| CN105505668A (en) * | 2014-10-17 | 2016-04-20 | 北京林业大学 | Castanea mollissima fruit wine preparation method |
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2017
- 2017-05-24 CN CN201710374651.0A patent/CN107164141A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1284551A (en) * | 2000-08-16 | 2001-02-21 | 张云娇 | White Chinese chestnut spirit and its making process |
| CN1537930A (en) * | 2003-04-17 | 2004-10-20 | 侯小康 | Brewing technology of Chinese chestnut fruit wine |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN102965234A (en) * | 2012-11-08 | 2013-03-13 | 桂林平乐县金栗醇酒业有限责任公司 | Chinese chestnut pulp liquor and brewing method thereof |
| CN103387905A (en) * | 2013-08-16 | 2013-11-13 | 金寨双河源农业技术开发有限公司 | Chinese chestnut peptide full-nutrient wine and preparation method thereof |
| CN104419597A (en) * | 2013-09-10 | 2015-03-18 | 张建平 | Chestnut fermentation virgin pulp wine and fermentation method thereof |
| CN104694322A (en) * | 2013-12-09 | 2015-06-10 | 宽甸北奇原生态农产有限公司 | Chestnut-flavor type Chinese chestnut wine |
| CN105505668A (en) * | 2014-10-17 | 2016-04-20 | 北京林业大学 | Castanea mollissima fruit wine preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418833A (en) * | 2017-09-29 | 2017-12-01 | 安徽沙河酒业有限公司 | A kind of brewing method for improving white wine mouthfeel |
| CN107699437A (en) * | 2017-11-27 | 2018-02-16 | 广西驰胜农业科技有限公司 | A kind of preparation method of Chinese chestnut wine |
| CN110205222A (en) * | 2018-02-23 | 2019-09-06 | 哈尔滨金刚渴乐健康科技有限公司 | A kind of production technology of Chinese chestnut fermented wine |
| CN110205217A (en) * | 2019-07-17 | 2019-09-06 | 潘建 | A kind of Chinese chestnut wine and its preparation process of solid state fermentation |
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| CB02 | Change of applicant information |
Address after: Quanta road Taijiang District of Fuzhou City, Fujian province 350004 No. 68 Jin Yuan Plaza (the Jin Yuan Center) 22 East Room 01 Applicant after: Fujian Kang Yi Biotechnology Co. Ltd. Address before: 68 Jin Yuan square, Taijiang District of Fuzhou City, 350004 quanta road in Fujian province (the Jin Yuan Center) 22 East Room 01 Applicant before: Fuzhou Kang Yi medical instrument limited company |
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Application publication date: 20170915 |
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| RJ01 | Rejection of invention patent application after publication |