CN107189906A - A kind of brew method of rattletop health care ginger wine - Google Patents
A kind of brew method of rattletop health care ginger wine Download PDFInfo
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- CN107189906A CN107189906A CN201710604906.8A CN201710604906A CN107189906A CN 107189906 A CN107189906 A CN 107189906A CN 201710604906 A CN201710604906 A CN 201710604906A CN 107189906 A CN107189906 A CN 107189906A
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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
- A61K36/02—Algae
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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
- A61K36/16—Ginkgophyta, e.g. Ginkgoaceae (Ginkgo 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
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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)
- A61K36/59—Menispermaceae (Moonseed family), e.g. hyperbaena or coralbead
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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)
- A61K36/65—Paeoniaceae (Peony family), e.g. Chinese peony
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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)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
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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)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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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)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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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)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9066—Curcuma, e.g. common turmeric, East Indian arrowroot or mango ginger
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- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention is a kind of brew method of rattletop health care ginger wine, belongs to drinks manufacture field.It is characterized in that, described rattletop health care ginger wine, green natural, nutritious rattletop is used for raw material, process is brewed in softened, defibrination, yellow ginger pretreatment, modulation, enzymolysis, charging, primary fermentation, after fermentation, purification, ageing etc., makes obtained wine liquid clear, and mouthfeel is soft pure, aroma is assailed the nostrils, this product is not only nutritious, can strengthen body immunity, also with delivering promoting eruption, the health-care effect such as clearing heat and detoxicating.
Description
Technical field
The present invention relates to a kind of processing method of health liquor, more particularly, to a kind of brew method of rattletop health care ginger wine.
Background technology
Rattletop, alias：Longan root, week fiber crops, hole root of the tooth, are Ranunculaceae, rattletop platymiscium C.heracleifolia, Cimicifuga Dahurica
Or the rhizome of rattletop.September result, the close raw pubescence of fruit, Long Circle is slightly flat, and autumn excavation is preferred, and removes silt, shines to fibrous root
When dry, burn or remove fibrous root, dry standby.It is born in hillside thick grass, Lin Bian, by hill path, in bushes.With deliver promoting eruption,
The health-care effects such as clearing heat and detoxicating, yang invigorating.
Yellow ginger, refers to dioscorea zingiberensis wright, and dioscorea zingiberensis wright is Dioscoreaceae Dioscorea herbaceos perennial, is Dioscin in the world
First content highest kind.Diosgenin of the root-like stock of dioscorea zingiberensis wright containing 1.1-16.15%, 45% starch, 40% fiber
The chemical composition such as element and some water-soluble glycoside, alkaloids, flavonoid glycoside, cardiac glycosides, alkaloid, tannin, pigments.It is yellow
Ginger is integration of drinking and medicinal herbs, contains several amino acids and calcium, iron, zinc, selenium and other trace elements.
At present commercially, the product development to rattletop is few, and being processed into rattletop health care ginger wine can realize to rattletop
Comprehensive utilization, be easy to storage, improve its economic value and nutritive value.
The content of the invention
It is an object of the invention to provide a kind of brew method of rattletop health care ginger wine, the deep processing for rattletop, yellow ginger is provided newly
Approach.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brew method of rattletop health care ginger wine, it is characterised in that concrete operation step is as follows：
（1）Rattletop is pre-processed：From the rattletop that high-quality is fresh, it is aided with radix ampelopsis, subprostrate sophora, cleans after removal of impurities, thinly slice, will rise
Numb piece, radix ampelopsis piece, subprostrate sophora piece press 1:0.3:0.3 ratio is well mixed, then mixed raw material is put into containing 0.3% lemon
Soak, softened in lemon acid, 0.8% propolis and the 0.02% ascorbic aqueous solution, after immersion 3.5h, pulled out；
（2）Defibrination：Raw material after immersion is subjected to defibrination process, amount of water is 2.5 times of raw material during defibrination, with the sieve of 160 mesh
Net filtration, gained filter residue adds 1.5 times of water to carry out secondary pulping again, gained slurries will mix twice, rattletop mixing slurry is made；
（3）Yellow ginger is pre-processed：Remove the peel, thinly slice after light yellow ginger is cleaned, glutinous rice, Semen Ginkgo are added, by 2:1:1 ratio is put
10h is soaked in the warm water for entering 38 DEG C, pot is reentered and cooks, be pounded mud, 35 DEG C are subsequently cooled to, ginger mud is made；
（4）Modulation：After taking the ginger mud of the rattletop mixing slurry of 45% mass fraction, 20% mass fraction well mixed, 15% mass is added
The nostoc powder of the kudzuvine root starch of fraction, the moutan bark powder of 10% mass fraction and 10% mass fraction, is well mixed, is warmed to 88 DEG C,
It is stirred continuously, is gelatinized, the time is 45 minutes, gelatinization wine with dregs is made；
（5）Enzymolysis：The alpha-amylase of its weight 0.6%, 0.35% cellulase and 0.15% albumen are added into gelatinization wine with dregs
Enzyme, is sufficiently mixed uniform, tune pH value to 7.8, and temperature control is 42 DEG C, and mixed soil is made in united hydrolysis 55min；
（6）Charging：To distiller's yeast, 0.12% carbohydrase and the 1% malt liquid glucose of mixed soil addition 1.28%, stir, place
6h is saccharified, and fermented grain is made；
（7）Primary fermentation：By fermented grain in sealing and fermenting 18 days at 36 DEG C of product temperature, when the temperature near room temperature of liquid, show preceding hair
Ferment terminates；
（8）After fermentation：After fermentation ends, by karusen by strainer filtering, residue is taken out, residue is extracted 2 times using constant temperature,
Merge zymotic fluid and extract juice；Residue is proceeded into after fermentation, temperature control is at 40 DEG C, and 12 days time, filtering is remerged
Wine liquid；
（9）Purification, ageing：By the wine liquid after fermentation by centrifugation after, purification, then wine is accelerated using microwave radiation technology cold treatment
The ageing of liquid, microwave frequency 420MHz, 3 days cold treatment time, 8 DEG C of temperature；
（10）Sterilization and bottling：Finished wine after instantaneous sterilizing 5s, is bottled at 102 DEG C, timely gland sealing, as finished product.
Beneficial effect：The present invention uses green natural, nutritious rattletop for raw material, and softened, defibrination, yellow ginger are located in advance
Process is brewed in reason, modulation, enzymolysis, charging, primary fermentation, after fermentation, purification, ageing etc., makes obtained wine liquid clear, mouthfeel
Soft pure, aroma is assailed the nostrils, and this product is not only nutritious, can strengthen body immunity, also with delivering promoting eruption, heat-clearing solution
The health-care effects such as poison.
Embodiment
Embodiment 1：
A kind of brew method of rattletop health care ginger wine, concrete operation step is：
（1）Rattletop is pre-processed：From the rattletop that high-quality is fresh, it is aided with the root of kudzu vine, rhizoma menispermi, cleans after removal of impurities, thinly slice, will rise
Numb piece, Gegen tablets, Beidougen Tablets press 1:0.5:0.2 ratio is well mixed, then mixed raw material is put into containing 0.45% apple
Soak, softened in tartaric acid, 0.65% Mel Jujubae and the 0.05% ascorbic aqueous solution, after immersion 5h, pulled out；
（2）Defibrination：Raw material after immersion is subjected to defibrination process, amount of water is 3 times of raw material during defibrination, with the screen cloth of 120 mesh
Filtering, gained filter residue adds 2 times of water to carry out secondary pulping again, gained slurries will mix twice, rattletop mixing slurry is made；
（3）Yellow ginger is pre-processed：Remove the peel, thinly slice after light yellow ginger, galangal are cleaned, after being well mixed, add corn, red
Beans, by 1:0.35:0.2 ratio, which is put into 42 DEG C of warm water, soaks 8h, reenters pot and cooks, be pounded mud, is subsequently cooled to 38 DEG C,
Ginger mud is made；
（4）Modulation：After taking the ginger mud of the rattletop mixing slurry of 40% mass fraction, 25% mass fraction well mixed, 15% mass is added
The dendrobe powder of the lotus nut starch of fraction, the honeysuckle powder of 15% mass fraction and 5% mass fraction, is well mixed, is warmed to 96 DEG C, no
Disconnected stirring, is gelatinized, and the time is 35 minutes, and gelatinization wine with dregs is made；
（5）Enzymolysis：The alpha-amylase of its weight 0.85%, 0.4% cellulase and 0.2% protease are added into gelatinization wine with dregs,
Uniform, tune pH value to 6.8 is sufficiently mixed, temperature control is 45 DEG C, and mixed soil is made in united hydrolysis 50min；
（6）Charging：To distiller's yeast, 0.32% carbohydrase and the 3% albumen liquid glucose of mixed soil addition 1.5%, stir, place
4h is saccharified, and fermented grain is made；
（7）Primary fermentation：By fermented grain in sealing and fermenting 20 days at 32 DEG C of product temperature, when the temperature near room temperature of liquid, show preceding hair
Ferment terminates；
（8）After fermentation：After fermentation ends, by karusen by strainer filtering, residue is taken out, residue is extracted 2 times using constant temperature,
Merge zymotic fluid and extract juice；Residue is proceeded into after fermentation, temperature control is at 42 DEG C, and 8 days time, filtering is remerged
Wine liquid；
（9）Purification, ageing：By the wine liquid after fermentation by centrifugation after, purification, then wine is accelerated using microwave radiation technology cold treatment
The ageing of liquid, microwave frequency 160MHz, 5 days cold treatment time, 10 DEG C of temperature；
（10）Sterilization and bottling：Finished wine after instantaneous sterilizing 10s, is bottled at 100 DEG C, timely gland sealing, as finished product.
Embodiment 2：
A kind of brew method of rattletop health care ginger wine, concrete operation step is：
（1）Rattletop is pre-processed：From the rattletop that high-quality is fresh, it is aided with Radix Rhapontici seu Radix Echinopsis root, scaly holly root, cleans after removal of impurities, thinly slice, will
Rattletop piece, Radix Rhapontici seu Radix Echinopsis heel piece, Flos Ilicis Asprellae heel piece press 1:0.4:0.1 ratio is well mixed, then mixed raw material is put into containing 0.6%
Citric acid, 1% honey and the 0.07% ascorbic aqueous solution in soak, softened, immersion 6.5h after, pull out；
（2）Defibrination：Raw material after immersion is subjected to defibrination process, amount of water is 2 times of raw material during defibrination, with the screen cloth mistake of 80 mesh
Filter, gained filter residue adds 1 times of water to carry out secondary pulping again, gained slurries will mix twice, rattletop mixing slurry is made；
（3）Yellow ginger is pre-processed：Remove the peel, thinly slice after light yellow ginger, tender ginger, sweet potato are cleaned, after being well mixed, addition millet,
Sword bean, by 3:2:1 ratio, which is put into 45 DEG C of warm water, soaks 7h, reenters pot and cooks, is pounded mud, is subsequently cooled to 40 DEG C, system
Obtain ginger mud；
（4）Modulation：After taking the ginger mud of the rattletop mixing slurry of 35% mass fraction, 30% mass fraction well mixed, 20% mass is added
The radix polygonati officinalis powder of the honey raisin tree pulp of fraction, the sophora flower powder of 8% mass fraction and 7% mass fraction, is well mixed, is warmed to 75 DEG C, no
Disconnected stirring, is gelatinized, and the time is 55 minutes, and gelatinization wine with dregs is made；
（5）Enzymolysis：The alpha-amylase of its weight 0.35%, 0.15% cellulase and 0.05% albumen are added into gelatinization wine with dregs
Enzyme, is sufficiently mixed uniform, tune pH value to 6.5, and temperature control is 37 DEG C, and mixed soil is made in united hydrolysis 65min；
（6）Charging：To distiller's yeast, 0.22% carbohydrase and 2.5% Glucose Liquid of mixed soil addition 0.88%, stir, put
Put 5.5h to be saccharified, fermented grain is made；
（7）Primary fermentation：By fermented grain in sealing and fermenting 28 days at 30 DEG C of product temperature, when the temperature near room temperature of liquid, show preceding hair
Ferment terminates；
（8）After fermentation：After fermentation ends, by karusen by strainer filtering, residue is taken out, residue is extracted 3 times using constant temperature,
Merge zymotic fluid and extract juice；Residue is proceeded into after fermentation, temperature control is at 42 DEG C, and 8 days time, filtering is remerged
Wine liquid；
（9）Purification, ageing：By the wine liquid after fermentation by centrifugation after, purification, then wine is accelerated using microwave radiation technology cold treatment
The ageing of liquid, microwave frequency 270MHz, 2 days cold treatment time, 6 DEG C of temperature；
（10）Sterilization and bottling：Finished wine after instantaneous sterilizing 12s, is bottled at 86 DEG C, timely gland sealing, as finished product.
Claims (1)
1. a kind of brew method of rattletop health care ginger wine, it is characterised in that concrete operation step is as follows：
（1）Rattletop is pre-processed：From the rattletop that high-quality is fresh, it is aided with radix ampelopsis, subprostrate sophora, cleans after removal of impurities, thinly slice, will rise
Numb piece, radix ampelopsis piece, subprostrate sophora piece press 1:0.3:0.3 ratio is well mixed, then mixed raw material is put into containing 0.3% lemon
Soak, softened in lemon acid, 0.8% propolis and the 0.02% ascorbic aqueous solution, after immersion 3.5h, pulled out；
（2）Defibrination：Raw material after immersion is subjected to defibrination process, amount of water is 2.5 times of raw material during defibrination, with the sieve of 160 mesh
Net filtration, gained filter residue adds 1.5 times of water to carry out secondary pulping again, gained slurries will mix twice, rattletop mixing slurry is made；
（3）Yellow ginger is pre-processed：Remove the peel, thinly slice after light yellow ginger is cleaned, glutinous rice, Semen Ginkgo are added, by 2:1:1 ratio is put
10h is soaked in the warm water for entering 38 DEG C, pot is reentered and cooks, be pounded mud, 35 DEG C are subsequently cooled to, ginger mud is made；
（4）Modulation：After taking the ginger mud of the rattletop mixing slurry of 45% mass fraction, 20% mass fraction well mixed, 15% mass is added
The nostoc powder of the kudzuvine root starch of fraction, the moutan bark powder of 10% mass fraction and 10% mass fraction, is well mixed, is warmed to 88 DEG C,
It is stirred continuously, is gelatinized, the time is 45 minutes, gelatinization wine with dregs is made；
（5）Enzymolysis：The alpha-amylase of its weight 0.6%, 0.35% cellulase and 0.15% albumen are added into gelatinization wine with dregs
Enzyme, is sufficiently mixed uniform, tune pH value to 7.8, and temperature control is 42 DEG C, and mixed soil is made in united hydrolysis 55min；
（6）Charging：To distiller's yeast, 0.12% carbohydrase and the 1% malt liquid glucose of mixed soil addition 1.28%, stir, place
6h is saccharified, and fermented grain is made；
（7）Primary fermentation：By fermented grain in sealing and fermenting 18 days at 36 DEG C of product temperature, when the temperature near room temperature of liquid, show preceding hair
Ferment terminates；
（8）After fermentation：After fermentation ends, by karusen by strainer filtering, residue is taken out, residue is extracted 2 times using constant temperature,
Merge zymotic fluid and extract juice；Residue is proceeded into after fermentation, temperature control is at 40 DEG C, and 12 days time, filtering is remerged
Wine liquid；
（9）Purification, ageing：By the wine liquid after fermentation by centrifugation after, purification, then wine is accelerated using microwave radiation technology cold treatment
The ageing of liquid, microwave frequency 420MHz, 3 days cold treatment time, 8 DEG C of temperature；
（10）Sterilization and bottling：Finished wine after instantaneous sterilizing 5s, is bottled at 102 DEG C, gland sealing.
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| CN201710604906.8A CN107189906A (en) | 2017-07-24 | 2017-07-24 | A kind of brew method of rattletop health care ginger wine |
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| CN201710604906.8A CN107189906A (en) | 2017-07-24 | 2017-07-24 | A kind of brew method of rattletop health care ginger wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841412A (en) * | 2017-11-28 | 2018-03-27 | 陈春福 | Ginger wine and preparation method thereof |
| CN108841502A (en) * | 2018-08-06 | 2018-11-20 | 明毅强 | The brew method of health medicinal emblic ginger wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106221999A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The brewing method of Radix Tinosporae health care ginger wine |
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2017
- 2017-07-24 CN CN201710604906.8A patent/CN107189906A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106221999A (en) * | 2016-08-25 | 2016-12-14 | 明毅强 | The brewing method of Radix Tinosporae health care ginger wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107841412A (en) * | 2017-11-28 | 2018-03-27 | 陈春福 | Ginger wine and preparation method thereof |
| CN108841502A (en) * | 2018-08-06 | 2018-11-20 | 明毅强 | The brew method of health medicinal emblic ginger wine |
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Application publication date: 20170922 |