CN107189902A - A kind of preparation method of the alcohol based composition of the composition containing sea urchin - Google Patents
A kind of preparation method of the alcohol based composition of the composition containing sea urchin Download PDFInfo
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- A61K35/616—Echinodermata, e.g. starfish, sea cucumbers or sea urchins
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- 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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Abstract
The invention belongs to drink preparing technical field, it is related to a kind of preparation method of the alcohol based composition for the composition containing sea urchin being made with sea urchin, milled glutinous broomcorn millet and gumbo etc. for raw material, its preparation technology is：Sea urchin enzymolysis liquid is made by processing and fermentation in sea urchin, hot milled glutinous broomcorn millet is added into sea urchin enzymolysis liquid, the alcohol based composition of the composition containing sea urchin is made by techniques such as gelatinization, saccharification, fermentations, its primary raw material is：Sea urchin powder, longleaf luckyweed flower, haw berry, cornel fruit, milled glutinous broomcorn millet, compound protease, wheat koji and yeast solid；Its product is nutritious, and green additive-free, sour-sweet tasty and refreshing, health care, effect is steady, safe for drinking, is amusement and recreation, the good merchantable brand of friend's party.
Description
Technical field：
The invention belongs to technical field of alcoholic beverage preparation, it is related to one kind and is mixed using milled glutinous broomcorn millet, sea urchin as primary raw material
Alcoholic beverage preparation method, and in particular to a kind of is the composition containing sea urchin that is made of raw material with sea urchin, milled glutinous broomcorn millet and gumbo etc.
The preparation method of alcohol based composition.
Background technology：
Ji Me Lao Jiu, is the yellow rice wine category for originating from Jimo, and it is with long history, unique brewage process and typically
Square local flavor, is liked and is praised, wine liquid is limpid transparent by people, and local flavor is unique, and nutritious, wine and women-sensual pursuits is reddish brown, sparkling and crystal-clear pure,
It is mellow tasty and refreshing, relax the muscles and stimulate the blood circulation, tonifying Qi is reposed.Ji Me Lao Jiu selects Radix Et Rhizoma Rhei rice, old volt wheat koji, Laoshan medical stone mineral
Water, according to " milled glutinous broomcorn millet must together, bent tiller must when, fountain must elegant, pottery must good, fiery agent must " ancient times six methods that brew alcoholic beverages brew, through from
So the Normal juice after fermentation obtained by squeezing is formed, the features such as with alcoholic strength low, high heat, eutrophy.Sugar, wine, acid in wine,
Color is all natural gained, without any composition, is qualified pollution-free food.The nutritional ingredient ratio of Ji Me Lao Jiu
It is more complete, containing sugar, dextrin, organic acid, protein, amino acid, glycerine, higher alcohol, vitamin, inorganic salts etc., after testing：
Ji Me Lao Jiu amino acid content per kilogram is more than 10,000 milligrams, up to as many as 17 kinds, quantitative often drink, can nourish body and mind, promote strong
Health, inspires enthusiasm；Prepare Chinese medicine to take, taste can be strengthened, relaxed the muscles and stimulate the blood circulation, enhanced metabolism, enriching blood of puerpera You You is become silted up
Specific function, wherein eight kinds of amino acid such as lysine, methionine, histidine, phenylalanine are that human body can not be synthesized or synthesized
Speed can not meet the essential amino acid of Human Physiology needs, in addition, going back the inorganic salts such as calcic, magnesium and zinc, copper, strontium, manganese etc. 16
Trace element is planted, therefore is referred to as " nourishment wine king " by nutritionist.Ji Me Lao Jiu has good health-care efficacy, appropriate Chang Yinke
To improve microcirculation in human body, relax the muscles and stimulate the blood circulation, strengthening the spleen and stomach is anti-ageing to lengthen one's life, blacking hair and beauty, actually the vintage wine of healthcare, to closing
Section is scorching, waist-leg pain and gynaecological disease have preferable preventive and therapeutic effect, is always used as " medicinal liquor " by the traditional Chinese medical science, can not only be used for the efficacy-enhancing ingredient of Chinese medicine
Son, is the important auxiliary material of the Chinese patent drug such as ball, scattered, cream, pellet again, with very high medical value.Sea urchin is to be grown in ocean
In a kind of echinoderm, its hemispheric shell is made up of the hard calcium carbonate with quil, has in the body cavity of shell parcel
The thick porridge sample thing of five fritter yellow, as sea urchin are yellow, sea urchin Huang is the gonad of sea urchin, there is strong essence, establishing-Yang, invigorating heart, strong bone
Effect, research shows that sea urchin Huang can reduce serum cholesterol in humans and triglycerides, is improved immunity of organisms, stabilizing blood pressure
The effect hardened with prevention of arterial, with the function of preventing and treating cardiovascular and cerebrovascular diseases.It is sea urchin delicious flavour, nutritious, have very high
Edible and medical value, but the hard thorniness of its shell, eat and not enough facilitate, and sea urchin converted products species is enriched, and have sea urchin roe paste, salt marsh sea
Courage and sea urchin can etc., generally contain multiple additives, if sea urchin combined with Ji Me Lao Jiu, pure natural, the Ji Nengman of green
The need for sufficient people drink, the health-care efficacy of sea urchin and wine, therefore a kind of nutritious, green nothing of invention can be given full play to again
Additive, the alcohol type composition product of the mellow tasty and refreshing composition containing sea urchin and preparation method thereof is very promising.
The content of the invention：
It is an object of the invention to overcome the shortcoming that prior art is present, seek to design and a kind of be using plurality kinds of health care food materials
The preparation method of the alcohol based composition for the composition containing sea urchin that primary raw material is mixed in proportion.
To achieve these goals, the preparation method of the alcohol based composition of the composition of the present invention containing sea urchin is：
(1) prepared by plant essence liquid：Component weighs longleaf luckyweed flower, haw berry, cornel fruit and gumbo by weight, and removal of impurities is washed
Only, it is put into after being scalded 1-2 minutes in boiling water and pulls out, is respectively put into beater, compares 1 by with plant weight:1 ratio adds wheat meal
Shi Shui, is polished into longleaf luckyweed flower liquid, haw liquid, cornel fruit liquid and gumbo liquid, is mixed uniform, 58 degree of liquor made from sorghums of addition, quiet
Put 1-2 hours, filter to take its filtrate, obtain plant essence liquid standby；
(2) sea urchin is processed：New urchin is weighed, shell is opened with stainless steel ware and removes internal organ, sea urchin Huang is taken out, uses normal saline washing
Totally, sea urchin Huang is put into immersion in the alum water that mass concentration is 5% to take out after 15-20 minutes, plant essence liquid is uniform
It is applied on sea urchin Huang, is put into refrigerator and is taken out after refrigeration 2-3 hours of 0-2 DEG C of temperature control, refrigeration sea urchin Huang is put into vacuum refrigeration
It is dry that lyophilized sea urchin is yellow in drying machine, the sea urchin powder for being ground into that fineness is 100-150 mesh is put it into pulverizer；
(3) prepared by enzymolysis liquid：Stainless steel jacketed pan is put into Chinese medical stone water, 68-75 DEG C is heated to, adds sea urchin
The weight ratio of powder, sea urchin powder and Chinese medical stone water is 1:200,65 DEG C of temperature control adds compound protease, compound protease and sea urchin powder
Weight ratio be 1:50, enzymolysis is heated to 100 DEG C, it is standby that insulation obtains sea urchin enzymolysis liquid in 30 minutes after 36 hours；
(4) prepared by product：Milled glutinous broomcorn millet removal of impurities is cleaned, is put into boiling hot rice cylinder, the weight ratio of Chinese medical stone water, water and rice is added
For 2:1, heated with steam, 40-45 DEG C of temperature control, scald rice after 48-72 hours, rice is pulled out, rinsed with clear water untill without gonorrhoea,
Drain away the water；Hot rice is poured into adjunce copper, Chinese medical stone water, big fire heating, lasting stirring, boiling 30-40 minutes is filled it up with
To rice gelatinization, thoroughly well cooked but not mushy is in brownish red, adds sea urchin enzymolysis liquid, continues boiling 3-5 minutes and is taken the dish out of the pot to slurry is connected；By gelatinization
Rice is poured into saccharification machine, is stirred continuously when being cooled to 58-62 DEG C, adds wheat koji and carbohydrase, stops stirring, accumulation insulation, 10
After minute, open stirring and be cooled to 28-35 DEG C, saccharification is finished, and the meter Tian Jia yeast solids after saccharification are stirred, then by rice
Pour into fermentation tank, stirred for the first time after 24 hours, stirred thoroughly, second of stirring after 48 hours, 30-40 DEG C of temperature control,
After standing 7 days, fermentation is finished, and obtains mash；Mash is put into filter press and squeezed, wine stoste is obtained；Wine stoste is used
Heat-exchangers of the plate type is sterilized, 90-92 DEG C of temperature control, and wine stoste is loaded into porcelain altar sealed storage after sterilizing more than half a year obtains base
Wine；To base liquor carry out alcoholic strength, pH, total acid, total reducing sugar, amino-acid nitrogen, non-sugar solidity test verification, it is qualified after, by base liquor
Circulating filtration in vertical type pressurization leaf filter is added to, until wine liquid is limpid transparent, the alcohol based composition of the composition containing sea urchin is obtained, will
Its filling, sterilization, sealing, storage；Product clear and transparent has bronzing gloss, and bottom of bottle has micro aggregation, and sweet mouthfeel is mellow
Free from extraneous odour, it is nutritious, quantitatively drink for a long time, nourishing yin and supplementing blood, strengthen the body resistance to consolidate the constitution, physical fitness.
Each raw material weight component is in the alcohol based composition of the composition of the present invention containing sea urchin：5-10 parts of sea urchin powder,
40-50 parts of longleaf luckyweed flower, 20-30 parts of haw berry, 20-30 parts of cornel fruit, 40-50 parts of gumbo, 58 degree of 60-80 parts of liquor made from sorghums, broomcorn millet
1000-1500 parts of rice, 0.1-0.2 parts of compound protease, 200-300 parts of wheat koji, 5-10 parts of carbohydrase, 50-60 parts of yeast solid.
Compared with prior art, the product that it is prepared is nutritious by the present invention, green additive-free, sour-sweet tasty and refreshing, health
Health care, effect is steady, safe for drinking, is amusement and recreation, the good merchantable brand of friend's party.
Embodiment：
Below by embodiment, the invention will be further described.
Embodiment 1：
The preparation method of the alcohol based composition for the composition containing sea urchin that the present embodiment is related to, its concrete technology is：
(1) prepared by plant essence liquid：Component weighs longleaf luckyweed flower, haw berry, cornel fruit and gumbo by weight, and removal of impurities is washed
Only, it is put into after being scalded 1-2 minutes in boiling water and pulls out, is respectively put into beater, compares 1 by with plant weight:1 ratio adds wheat meal
Shi Shui, is polished into longleaf luckyweed flower liquid, haw liquid, cornel fruit liquid and gumbo liquid, is mixed uniform, 58 degree of liquor made from sorghums of addition, quiet
Put 1-2 hours, filter to take its filtrate, obtain plant essence liquid standby；
(2) sea urchin is processed：New urchin is weighed, shell is opened with stainless steel ware and removes internal organ, sea urchin Huang is taken out, uses normal saline washing
Totally, sea urchin Huang is put into immersion in the alum water that mass concentration is 5% to take out after 15-20 minutes, plant essence liquid is uniform
It is applied on sea urchin Huang, is put into refrigerator and is taken out after refrigeration 2-3 hours of 0-2 DEG C of temperature control, refrigeration sea urchin Huang is put into vacuum refrigeration
It is dry that lyophilized sea urchin is yellow in drying machine, the sea urchin powder for being ground into that fineness is 100-150 mesh is put it into pulverizer；
(3) prepared by enzymolysis liquid：Stainless steel jacketed pan is put into Chinese medical stone water, 68-75 DEG C is heated to, adds sea urchin
The weight ratio of powder, sea urchin powder and Chinese medical stone water is 1:200,65 DEG C of temperature control adds compound protease, compound protease and sea urchin powder
Weight ratio be 1:50, enzymolysis is heated to 100 DEG C, it is standby that insulation obtains sea urchin enzymolysis liquid in 30 minutes after 36 hours；
(4) prepared by product：Milled glutinous broomcorn millet removal of impurities is cleaned, is put into boiling hot rice cylinder, the weight ratio of Chinese medical stone water, water and rice is added
For 2:1, heated with steam, 40-45 DEG C of temperature control, scald rice after 48-72 hours, rice is pulled out, rinsed with clear water untill without gonorrhoea,
Drain away the water；Hot rice is poured into adjunce copper, Chinese medical stone water, big fire heating, lasting stirring, boiling 30-40 minutes is filled it up with
To rice gelatinization, thoroughly well cooked but not mushy is in brownish red, adds sea urchin enzymolysis liquid, continues boiling 3-5 minutes and is taken the dish out of the pot to slurry is connected；By gelatinization
Rice is poured into saccharification machine, is stirred continuously when being cooled to 58-62 DEG C, adds wheat koji and carbohydrase, stops stirring, accumulation insulation, 10
After minute, open stirring and be cooled to 28-35 DEG C, saccharification is finished, and the meter Tian Jia yeast solids after saccharification are stirred, then by rice
Pour into fermentation tank, stirred for the first time after 24 hours, stirred thoroughly, second of stirring after 48 hours, 30-40 DEG C of temperature control,
After standing 7 days, fermentation is finished, and obtains mash；Mash is put into filter press and squeezed, wine stoste is obtained；Wine stoste is used
Heat-exchangers of the plate type is sterilized, 90-92 DEG C of temperature control, and wine stoste is loaded into porcelain altar sealed storage after sterilizing more than half a year obtains base
Wine；To base liquor carry out alcoholic strength, pH, total acid, total reducing sugar, amino-acid nitrogen, non-sugar solidity test verification, it is qualified after, by base liquor
Circulating filtration in vertical type pressurization leaf filter is added to, until wine liquid is limpid transparent, the alcohol based composition of the composition containing sea urchin is obtained, will
Its filling, sterilization, sealing, storage；Product clear and transparent has bronzing gloss, and bottom of bottle has a micro aggregation, mouthfeel slight bitter burnt odor,
Taste is profound afterwards, nutritious, quantitatively drinks for a long time, nourishing yin and supplementing blood, strengthen the body resistance to consolidate the constitution, physical fitness；
The composition by weight of each raw material is in the alcohol based composition for the composition containing sea urchin that the present embodiment is related to：Sea urchin powder 10
Part, 50 parts of longleaf luckyweed flower, 30 parts of haw berry, 30 parts of cornel fruit, 50 parts of gumbo, 58 degree of 80 parts of liquor made from sorghums, 1500 parts of milled glutinous broomcorn millet is combined
.2 parts of proteinase-10,300 parts of wheat koji, 10 parts of carbohydrase, 60 parts of yeast solid；
Embodiment 2：
The present embodiment difference from Example 1 is each original in the preparation method of the alcohol based composition of the composition containing sea urchin
Expect that composition by weight is：5 parts of sea urchin powder, 40 parts of longleaf luckyweed flower, 30 parts of haw berry, 30 parts of cornel fruit, 50 parts of gumbo, 58 degree of liquor made from sorghums
60 parts, 1000 parts of milled glutinous broomcorn millet, 0.1 part of compound protease, 200 parts of wheat koji, 5 parts of carbohydrase, 50 parts of yeast solid, preparation technology is with real
Example 1 is applied, obtained product is in peony, and glittering and translucent, mouthfeel is slightly sour-sweet, and meter Xiang Nong is strongly fragrant, firmly gets women and likes；City by the sea
City, summer hot humid, by sea urchin health care wine manufactured in the present embodiment, adds ice cube or drunk after iced, clean taste acid
Sweet tea, gentle mellow and full, stomach invigorating and spleen, helps to dissipate internal moisture, be relieve summer heat refresh oneself, appetitive good merchantable brand.
Embodiment 3：
The present embodiment difference from Example 1 is each original in the preparation method of the alcohol based composition of the composition containing sea urchin
Expect that composition by weight is：10 parts of sea urchin powder, 50 parts of longleaf luckyweed flower, 20 parts of haw berry, 20 parts of cornel fruit, 40 parts of gumbo, 58 degree of sorghums
60 parts of wine, 1000 parts of milled glutinous broomcorn millet, 0.2 part of compound protease, 200 parts of wheat koji, 8 parts of carbohydrase, 50 parts of yeast solid, preparation technology is same
Embodiment 1, the white collar man often worked overtime drinks 100 milliliters of the product, relaxes the muscles and stimulate the blood circulation, refresh oneself and recover from fatigue during daily supper, enhancing
Muscle power, has effects that quickly to regain one's vigor.
Embodiment 4：
100 milliliters of the alcohol based composition of the composition containing sea urchin prepared from embodiment 3, is stirred with two jin of wheat bran,
The wheat bran mixed is put into marmite and propagandized hotly, when playing cigarette, wheat bran is taken out and is quickly fitted into cotton bag, arthritis sore spot heat is placed on
Apply 20-30 minutes, daily morning and evening 2 times.Choose 40 arthritics and do clinical test, arthritis medical history has 2-3, pressed daily
According to above method hot compress, after 3 months, detect there are 21 person joint's inflammation shapes substantially to mitigate through hospital, arthralgia weakens, and has 15
Person joint's no longer pain, has 4 people not have significant change, and this method treatment of arthritis is efficient up to 90%, no side effects.
Claims (1)
1. a kind of preparation method of the alcohol based composition of composition containing sea urchin, it is characterised in that its preparation technology is：
(1) prepared by plant essence liquid：Component weighs longleaf luckyweed flower, haw berry, cornel fruit and gumbo by weight, and removal of impurities is cleaned, put
Enter and pulled out after being scalded 1-2 minutes in boiling water, be respectively put into beater, compare 1 by with plant weight:1 ratio adds Chinese medical stone water,
Longleaf luckyweed flower liquid, haw liquid, cornel fruit liquid and gumbo liquid are polished into, uniform, 58 degree of liquor made from sorghums of addition is mixed, stands 1-2
Hour, its filtrate is filtered to take, plant essence liquid is obtained standby；
(2) sea urchin is processed：New urchin is weighed, shell is opened with stainless steel ware and removes internal organ, sea urchin Huang is taken out, it is dry with normal saline washing
Only, sea urchin Huang is put into immersion in the alum water that mass concentration is 5% to take out after 15-20 minutes, plant essence liquid is uniformly applied
It is put on sea urchin Huang, is put into refrigerator and is taken out after refrigeration 2-3 hours of 0-2 DEG C of temperature control, refrigeration sea urchin Huang is put into vacuum refrigeration does
It is dry that lyophilized sea urchin is yellow in dry machine, the sea urchin powder for being ground into that fineness is 100-150 mesh is put it into pulverizer；
(3) prepared by enzymolysis liquid：Stainless steel jacketed pan is put into Chinese medical stone water, 68-75 DEG C is heated to, sea urchin powder is added,
The weight ratio of sea urchin powder and Chinese medical stone water is 1:200,65 DEG C of temperature control adds compound protease, compound protease and sea urchin powder
Weight ratio is 1:50, enzymolysis is heated to 100 DEG C, it is standby that insulation obtains sea urchin enzymolysis liquid in 30 minutes after 36 hours；
(4) prepared by product：Milled glutinous broomcorn millet removal of impurities is cleaned, is put into boiling hot rice cylinder, Chinese medical stone water is added, the weight ratio of water and rice is 2:
1, heated with steam, 40-45 DEG C of temperature control, scald rice after 48-72 hours, rice is pulled out, is rinsed untill without gonorrhoea, drained with clear water
Moisture；Hot rice is poured into adjunce copper, Chinese medical stone water is filled it up with, big fire heating, lasting stirring, boiling 30-40 minutes to rice
Gelatinization, thoroughly well cooked but not mushy is in brownish red, adds sea urchin enzymolysis liquid, continues boiling 3-5 minutes and is taken the dish out of the pot to slurry is connected；The rice of gelatinization is fallen
Enter in saccharification machine, be stirred continuously when being cooled to 58-62 DEG C, add wheat koji and carbohydrase, stop stirring, accumulation insulation, 10 minutes
Afterwards, open stirring and be cooled to 28-35 DEG C, saccharification is finished, and the meter Tian Jia yeast solids after saccharification is stirred, then rice is poured into
In fermentation tank, stir, stir thoroughly for the first time after 24 hours, second of stirring after 48 hours, 30-40 DEG C of temperature control stands 7
After it, fermentation is finished, and obtains mash；Mash is put into filter press and squeezed, wine stoste is obtained；By the board-like heat of wine stoste
Exchanger is sterilized, 90-92 DEG C of temperature control, and wine stoste is loaded into porcelain altar sealed storage after sterilizing more than half a year obtains base liquor；It is right
Base liquor carry out alcoholic strength, pH, total acid, total reducing sugar, amino-acid nitrogen, non-sugar solidity test verification, it is qualified after, base liquor is added to
Circulating filtration in vertical type pressurization leaf filter, until wine liquid is limpid transparent, obtains the alcohol based composition of the composition containing sea urchin, is filled
Dress, sterilization, sealing, storage；Product clear and transparent has bronzing gloss, and bottom of bottle has micro aggregation, and sweet mouthfeel is mellow to be as good as
Taste, it is nutritious, quantitatively drink for a long time, nourishing yin and supplementing blood, strengthen the body resistance to consolidate the constitution, physical fitness；
Each raw material weight component is：5-10 parts of sea urchin powder, 40-50 parts of longleaf luckyweed flower, 20-30 parts of haw berry, cornel fruit 20-30
Part, 40-50 parts of gumbo, 58 degree of 60-80 parts of liquor made from sorghums, 1000-1500 parts of milled glutinous broomcorn millet, 0.1-0.2 parts of compound protease, wheat koji 200-
300 parts, 5-10 parts of carbohydrase, 50-60 parts of yeast solid.
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| CN105505707A (en) * | 2016-01-12 | 2016-04-20 | 中国海洋大学 | Health care drink based on oyster rice wine and preparation method thereof |
| CN106148082A (en) * | 2016-08-23 | 2016-11-23 | 青岛辉煌酒业有限公司 | Fructus Jujubae yellow wine production technology |
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2017
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|---|---|---|---|---|
| CN1769416A (en) * | 2005-01-24 | 2006-05-10 | 于秦峰 | Chitin old wine production method |
| CN102140400A (en) * | 2010-12-15 | 2011-08-03 | 山东即墨黄酒厂 | Dry rice wine |
| CN102703282A (en) * | 2012-06-20 | 2012-10-03 | 中国海洋大学 | Brewing technology of holothurian Jime wine |
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| CN104893925A (en) * | 2015-06-16 | 2015-09-09 | 于希萌 | Preparation method of rose wine oral liquid |
| CN105505707A (en) * | 2016-01-12 | 2016-04-20 | 中国海洋大学 | Health care drink based on oyster rice wine and preparation method thereof |
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