CN107177441A - A kind of brewage process of tuber of stemona Chinese yam beans health liquor - Google Patents
A kind of brewage process of tuber of stemona Chinese yam beans health liquor Download PDFInfo
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- CN107177441A CN107177441A CN201710505328.2A CN201710505328A CN107177441A CN 107177441 A CN107177441 A CN 107177441A CN 201710505328 A CN201710505328 A CN 201710505328A CN 107177441 A CN107177441 A CN 107177441A
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- chinese yam
- yam beans
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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
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
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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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/904—Stemonaceae (Stemona family), e.g. croomia
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Abstract
The invention discloses a kind of brewage process of tuber of stemona Chinese yam beans health liquor, using RADIX STEMONAE as raw material, Chinese yam beans are matrix, by pretreatment of raw material, immersion, crush, Chinese yam beans pretreatment, cook gelatinization, dosing, just fermentation, after fermentation, purifying, mix the step of process；The present invention is using the brewage process for being combined raw material soaking with fermenting, the utilization rate of raw material can not only be improved, and make more balanced finished product tuber of stemona Chinese yam beans health liquor nutriment, color stability, mellow in taste, strong strong fragrant, long times of aftertaste, moisten the lung and relieve the cough while also having, support the health-care efficacies such as the beneficial the moon of lung.
Description
Technical field
The present invention relates to a kind of brewage process of health liquor, work is brewageed more particularly, to a kind of tuber of stemona Chinese yam beans health liquor
Skill.
Background technology
The tuber of stemona, also known as mother-in-law woman grass, medicine lice medicine is the plant of Stemonaceae.It is used as medicine with root tuber, for oral administration to moisten the lung and relieve the cough, external application
Can delousing desinsection, tool itching-relieving action.《Detailed outline》Record：The tuber of stemona, also lucid asparagus etc, therefore tuberculosis desinsection is all controlled, but tuber of stemona temperature
Without cold, it is cold cough preferably it；Lucid asparagus is cold in nature without heat, heat cough preferably it, this be different ear.
Chinese yam beans, be Chinese yam axil between Chang Sheng have kidney shape or an ovate bulbil, name " bulbil ", also known as Chinese yam seed,
Be commonly called as " Chinese yam beans, potato ", there is a tonic effect, meat white matter is thin, its nutritional ingredient with Chinese yam almost, containing much starch and
Protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid etc., Chinese yam beans are sweet, mild-natured, enter spleen,
Lung, kidney three are passed through, and can be supported lung benefit the moon, be invigorated the kidney and stopped nocturnal emission, and have tonic effect, the aid digestion, antidiarrheal of energy, eliminating the phlegm, are a kind of first-class health cares
Food and chinese medicine material.But, the skins of Chinese yam beans has astringent taste, and is difficult to remove, and it is poor directly to eat mouthfeel, so as to influence Chinese yam
The utilization of resource.
At present, RADIX STEMONAE is more by as Chinese medicine processing and utilization, also there is making medicinal liquor that RADIX STEMONAE is directly steep in wine, this side
Method has the relatively low defect of RADIX STEMONAE utilization rate.
The content of the invention
The purpose of the present invention is to steep in wine that there is provided one kind hundred for low not enough of RADIX STEMONAE utilization rate of presence for existing RADIX STEMONAE
The brewage process of portion's Chinese yam beans health liquor, can effectively improve the utilization rate of RADIX STEMONAE, make finished product tuber of stemona Chinese yam beans health wine set
Moisten the lung and relieve the cough, support the health-care efficacies such as the beneficial the moon of lung.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of tuber of stemona Chinese yam beans health liquor, it is characterised in that use following steps：
A, pretreatment of raw material：The RADIX STEMONAE of maturation is selected, broken section of 0.15cm length is cut into, it is standby；
B, immersion：By RADIX STEMONAE, broken section is put into 5 times of alcoholic strengthes of its weight to be soaked in 60% bent wine, and soak time is 10
My god, through being filtrated to get soaking wine and raw material slag；
C, crushing：Raw material slag is crushed into machine by superfine disruption to crush, raw material powder is made；
D, Chinese yam beans pretreatment：The fresh Chinese yam beans of high-quality are selected as matrix, cleans after peeling, is aided with a little natto, dye yam
Grain, after being well mixed, is made Chinese yam beans matrix, is soaked 6 hours in clear water at room temperature, standby；
E, cook gelatinization：Raw material powder is added into soaked Chinese yam beans matrix, enters after pot cooks, adds 2 times of its weight
Distilled water, carries out defibrination, and Chinese yam beans matrix slurry is made；
F, dosing：The wheat koji of addition compound weight 10%, 6% distiller's yeast, 200% drinking water, mixing in being starched to Chinese yam beans matrix
Uniformly, fermented grain is made；
G, just fermentation：By the control of fermented grain product temperature at 32 DEG C, by 7 days, alcohol concentration reached more than 15% volume ratio in fermented grain, just
Fermentation ends；
H, after fermentation：After first fermentation ends, put and after fermentation carried out in room temperature, 15 days time, alcoholic strength reach 25% volume ratio with
On, after fermentation terminates；
I, purifying：Karusen is subjected to refluxing extraction 15min under 45 DEG C of water bath with thermostatic control environment, room temperature is cooled to, filtering to filter
Liquid and filter residue, then the pure water that filter residue is added into 5 times of its weight carry out refluxing extraction 10min under 55 DEG C of environment, are cooled to room
Wine liquid is made in temperature, filtering, merging filtrate；
J, mixing：The parts by weight of soaking wine 65, the parts by weight of wine liquid 35 are taken, are stirred, tuber of stemona Chinese yam beans health liquor is made.
Beneficial effect：The present invention can not only improve raw material using the brewage process for being combined raw material soaking with fermenting
Utilization rate, and make more balanced finished product tuber of stemona Chinese yam beans health liquor nutriment, color stability, mellow in taste, strong fragrance
Strongly fragrant, long times of aftertaste, moistens the lung and relieve the cough while also having, supports the health-care efficacies such as the beneficial the moon of lung.
Embodiment
Embodiment 1：
A kind of brewage process of tuber of stemona Chinese yam beans health liquor, it is characterised in that use following steps：
A, pretreatment of raw material：The RADIX STEMONAE of maturation is selected, a little cherokee rose root, the root of kudzu vine is added, is cut into broken section of 0.15cm length, it is standby
With；
B, immersion：By RADIX STEMONAE, broken section is put into 5 times of alcoholic strengthes of its weight to be soaked in 60% bent wine, and soak time is 10
My god, through being filtrated to get soaking wine and raw material slag；
C, crushing：Raw material slag is crushed into machine by superfine disruption to crush, raw material powder is made；
D, Chinese yam beans pretreatment：The fresh Chinese yam beans of high-quality are selected as matrix, cleans after peeling, is aided with a little rde bean, potato
Liang, after being well mixed, Chinese yam beans matrix is made, is soaked 6 hours in clear water at room temperature, it is standby；
E, cook gelatinization：Raw material powder is added into soaked Chinese yam beans matrix, enters after pot cooks, adds 2 times of its weight
Distilled water, carries out defibrination, and Chinese yam beans matrix slurry is made；
F, dosing：The wheat koji of addition compound weight 10%, 6% distiller's yeast, 200% drinking water, mixing in being starched to Chinese yam beans matrix
Uniformly, fermented grain is made；
G, just fermentation：By the control of fermented grain product temperature at 32 DEG C, by 7 days, alcohol concentration reached more than 15% volume ratio in fermented grain, just
Fermentation ends；
H, after fermentation：After first fermentation ends, put and after fermentation carried out in room temperature, 15 days time, alcoholic strength reach 25% volume ratio with
On, after fermentation terminates；
I, purifying：Karusen is subjected to refluxing extraction 15min under 45 DEG C of water bath with thermostatic control environment, room temperature is cooled to, filtering to filter
Liquid and filter residue, then the pure water that filter residue is added into 5 times of its weight carry out refluxing extraction 10min under 55 DEG C of environment, are cooled to room
Wine liquid is made in temperature, filtering, merging filtrate；
J, mixing：The parts by weight of soaking wine 65, the parts by weight of wine liquid 35 are taken, are stirred, tuber of stemona Chinese yam beans health liquor is made.
Embodiment 2：
A kind of brewage process of tuber of stemona Chinese yam beans health liquor, it is characterised in that use following steps：
A, pretreatment of raw material：The RADIX STEMONAE of maturation is selected, appropriate radix bardanae, moringa root is added, is cut into broken section of 0.15cm length,
It is standby；
B, immersion：By RADIX STEMONAE, broken section is put into 5 times of alcoholic strengthes of its weight to be soaked in 60% bent wine, and soak time is 10
My god, through being filtrated to get soaking wine and raw material slag；
C, crushing：Raw material slag is crushed into machine by superfine disruption to crush, raw material powder is made；
D, Chinese yam beans pretreatment：The fresh Chinese yam beans of high-quality are selected as matrix, cleans after peeling, is aided with a little sword bean, black soya bean,
After well mixed, Chinese yam beans matrix is made, is soaked 6 hours in clear water at room temperature, it is standby；
E, cook gelatinization：Raw material powder is added into soaked Chinese yam beans matrix, enters after pot cooks, adds 2 times of its weight
Distilled water, carries out defibrination, and Chinese yam beans matrix slurry is made；
F, dosing：The wheat koji of addition compound weight 10%, 6% distiller's yeast, 200% drinking water, mixing in being starched to Chinese yam beans matrix
Uniformly, fermented grain is made；
G, just fermentation：By the control of fermented grain product temperature at 32 DEG C, by 7 days, alcohol concentration reached more than 15% volume ratio in fermented grain, just
Fermentation ends；
H, after fermentation：After first fermentation ends, put and after fermentation carried out in room temperature, 15 days time, alcoholic strength reach 25% volume ratio with
On, after fermentation terminates；
I, purifying：Karusen is subjected to refluxing extraction 15min under 45 DEG C of water bath with thermostatic control environment, room temperature is cooled to, filtering to filter
Liquid and filter residue, then the pure water that filter residue is added into 5 times of its weight carry out refluxing extraction 10min under 55 DEG C of environment, are cooled to room
Wine liquid is made in temperature, filtering, merging filtrate；
J, mixing：The parts by weight of soaking wine 65, the parts by weight of wine liquid 35 are taken, are stirred, tuber of stemona Chinese yam beans health liquor is made.
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 brewage process of tuber of stemona Chinese yam beans health liquor, it is characterised in that use following steps：
A, pretreatment of raw material：The RADIX STEMONAE of maturation is selected, broken section of 0.15cm length is cut into, it is standby；
B, immersion：By RADIX STEMONAE, broken section is put into 5 times of alcoholic strengthes of its weight to be soaked in 60% bent wine, and soak time is 10
My god, through being filtrated to get soaking wine and raw material slag；
C, crushing：Raw material slag is crushed into machine by superfine disruption to crush, raw material powder is made；
D, Chinese yam beans pretreatment：The fresh Chinese yam beans of high-quality are selected as matrix, cleans after peeling, is aided with a little natto, dye yam
Grain, after being well mixed, is made Chinese yam beans matrix, is soaked 6 hours in clear water at room temperature, standby；
E, cook gelatinization：Raw material powder is added into soaked Chinese yam beans matrix, enters after pot cooks, adds 2 times of its weight
Distilled water, carries out defibrination, and Chinese yam beans matrix slurry is made；
F, dosing：The wheat koji of addition compound weight 10%, 6% distiller's yeast, 200% drinking water, mixing in being starched to Chinese yam beans matrix
Uniformly, fermented grain is made；
G, just fermentation：By the control of fermented grain product temperature at 32 DEG C, by 7 days, alcohol concentration reached more than 15% volume ratio in fermented grain, just
Fermentation ends；
H, after fermentation：After first fermentation ends, put and after fermentation carried out in room temperature, 15 days time, alcoholic strength reach 25% volume ratio with
On, after fermentation terminates；
I, purifying：Karusen is subjected to refluxing extraction 15min under 45 DEG C of water bath with thermostatic control environment, room temperature is cooled to, filtering to filter
Liquid and filter residue, then the pure water that filter residue is added into 5 times of its weight carry out refluxing extraction 10min under 55 DEG C of environment, are cooled to room
Wine liquid is made in temperature, filtering, merging filtrate；
J, mixing：The parts by weight of soaking wine 65, the parts by weight of wine liquid 35 are taken, are stirred, tuber of stemona Chinese yam beans health liquor is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710505328.2A CN107177441A (en) | 2017-06-28 | 2017-06-28 | A kind of brewage process of tuber of stemona Chinese yam beans health liquor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710505328.2A CN107177441A (en) | 2017-06-28 | 2017-06-28 | A kind of brewage process of tuber of stemona Chinese yam beans health liquor |
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| CN107177441A true CN107177441A (en) | 2017-09-19 |
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| CN201710505328.2A Pending CN107177441A (en) | 2017-06-28 | 2017-06-28 | A kind of brewage process of tuber of stemona Chinese yam beans health liquor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607216A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Production method of Chinese yam wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756856A (en) * | 2014-02-13 | 2014-04-30 | 余芳 | Process for brewing subprostrate sophora wine |
| CN106434101A (en) * | 2016-08-25 | 2017-02-22 | 彭常安 | Brewing method of rhizoma polygonati officinalis and rhizoma dendrobii health wine |
| CN106434114A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Method for preparing dioscorea cirrhosa health yellow rice wine |
-
2017
- 2017-06-28 CN CN201710505328.2A patent/CN107177441A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103756856A (en) * | 2014-02-13 | 2014-04-30 | 余芳 | Process for brewing subprostrate sophora wine |
| CN106434101A (en) * | 2016-08-25 | 2017-02-22 | 彭常安 | Brewing method of rhizoma polygonati officinalis and rhizoma dendrobii health wine |
| CN106434114A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Method for preparing dioscorea cirrhosa health yellow rice wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607216A (en) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | Production method of Chinese yam wine |
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Application publication date: 20170919 |