CN107400602A

CN107400602A - A kind of Fagopyrum tataricum wine and its brewage method

Info

Publication number: CN107400602A
Application number: CN201710614104.5A
Authority: CN
Inventors: 刘清山
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-07-25
Filing date: 2017-07-25
Publication date: 2017-11-28

Abstract

The invention discloses a kind of Fagopyrum tataricum wine and its brewage method, the bitter buckwheat wine includes bitter buckwheat and distiller's yeast.Its brewing method is as follows：By gathering bitter buckwheat, immersion, boiling, slurry, solid state fermentation, distilling, display, filter etc. bitter buckwheat wine is made.The present invention obtains bitter buckwheat wine using the distiller's yeast fermentation bitter buckwheat containing a variety of Chinese herbal medicines, with selection is natural, health and safety, brewing method is simple, mouthfeel is naturally pure, the advantages that effect variation, the bitter buckwheat wine and women-sensual pursuits perfume (or spice) brewageed is pure, genuine, entrance slight bitter, taste are sweet, not top, not scorching, the not impariment of the liver, non-dry, not dizzy after drink.Often drink in right amount, diabetes, high fat of blood, coronary heart disease, rheumatism can be prevented, and have the effect of strengthening the bones and muscles, strengthening the spleen and stomach, curing rheumatism, strong kidney qi.

Description

A kind of Fagopyrum tataricum wine and its brewage method

Technical field

The present invention relates to wine brewing field, and in particular to a kind of Fagopyrum tataricum wine and its brewage method.

Background technology

Bitter buckwheat is integration of drinking and medicinal herbs crop, according to《Compendium of Materia Medica》Record：Bitter buckwheat bitter, cold, the real stomach of energy, benefiting energy, Continuous spirit, sharp knowledge, refining the five internal organs slag are dirty；《Qianjin Yao Fang》、《Dictionary of medicinal plant》It is and all on the books to bitter buckwheat in pertinent literature： Can calm the nerves, lively atmosphere blood, the wide intestines of sending down abnormally ascending, heat-clearing swell wind pain, productization of dispelling is stagnant, gut purge, ease constipation, defaecation, cough-relieving, relievings asthma, anti-inflammatory, anti-mistake Quick, cardiac stimulant, fat-reducing, beauty and other effects.Bitter buckwheat wine common at present is fermented using existing yeast more, and its mouthfeel is bad, and its Raw material sources have the pollution of chemical industry fertilizer and chemical pesticide, are unfavorable for health.It can be mixed during bitter buckwheat liquor brewing A variety of auxiliary materials such as miscellaneous alcohol, essence, it is impossible to embody the genuineness and its nutritive value of bitter buckwheat wine.In existing patent mostly Number is all single bitter buckwheat wine, and its effect is also relatively simple.

The content of the invention

For problems of the prior art, it is an object of the invention to a kind of Fagopyrum tataricum wine and its brewage method, the hardship Buckwheat wine has selection natural health, and brewing method is simple, and mouthfeel is naturally pure, the advantages that effect variation, suitable for industrialization Production.

In order to achieve the above object, the present invention is achieved using following technical scheme.

(1) a kind of bitter buckwheat wine, including following raw material：Bitter buckwheat and distiller's yeast；The alcoholic strength of the bitter buckwheat wine

For 38-42%vol, color is Transparent color.

Preferably, the bitter buckwheat for selenium-rich area the selenium-rich bitter buckwheat planted of north slope ground.

Preferably, the distiller's yeast is Chinese herbal medicine distiller's yeast.

Preferably, the Chinese herbal medicine distiller's yeast includes following raw material：Ground rice, wheat bran, rice bran, sorghum seed, beans, five grain buds, Kiwi berry branch water and Chinese herbal medicine.

Preferably, the sorghum seed is growth 2.5-3 months, immature sorghum seed, i.e., green sorghum seed.

It is further preferred that the beans is the one or more in soybean, pea or mung bean.

It is further preferred that the five grain bud is the bud stem of wheat, barley, corn, millet and pea.

It is further preferred that the Chinese herbal medicine includes following traditional Chinese medicinal components：It is fruit of negundo, centipede, scorpio, dung beetle, sea otter, heavy Perfume, rhizoma arisaematis, Lygodium japonicum, the banksia rose, purple perilla, girald daphne bark, camphor, radix glycyrrhizae, rattletop, wilsonii, red heron scapular, akebi, rhizoma atractylodis, Huang Company, levisticum, red white two balls, radix semiaquilegiae, the stem pith of the rice-paper plant, the tuber of pinellia, arborvitae, cortex acanthopanacis, zaocys dhumnade and Chinese ephedra.

Preferably, the parts by weight of the raw material are：Bitter buckwheat 70-140 parts and Chinese herbal medicine distiller's yeast 4-8 parts.

Preferably, the material quality percentage of the Chinese herbal medicine distiller's yeast is：Ground rice 40-60%, wheat bran 5-15%, rice bran 5- 15%th, sorghum seed 5-15%, beans 5-15%, five grain bud 0.2-0.4%, Kiwi berry branch water 5-8% and Chinese herbal medicine 1.8- 3.4%.

It is further preferred that in the five grain bud, wheat, barley, corn, the mass ratio of bud stem of millet and pea are 1: 1:1:1:1。

It is further preferred that the Chinese herbal medicine includes the traditional Chinese medicinal components of following parts by weight：Fruit of negundo 1-5 parts, centipede 10- 40 parts, scorpio 10-40 parts, dung beetle 5-20 parts, sea otter 5-20 parts, agalloch eaglewood 0.5-2.5 parts, rhizoma arisaematis 20-40 parts, Lygodium japonicum 20- 40 parts, banksia rose 20-40 parts, purple perilla 30-50 parts, girald daphne bark 10-30 parts, camphor 10-20 parts, radix glycyrrhizae 50-100 parts, rattletop 20-50 Part, wilsonii 20-40 parts, red heron scapular 10-30 parts, akebi 20-40 parts, rhizoma atractylodis 20-40 parts, coptis 20-40 parts, levisticum 20-40 Part, red white two balls 30-60 parts, radix semiaquilegiae 10-30 parts, stem pith of the rice-paper plant 20-40 parts, tuber of pinellia 10-20 parts, arborvitae 20-40 parts, cortex acanthopanacis 20-40 parts, zaocys dhumnade 250-350 parts and Chinese ephedra 50-150 parts.

(2) a kind of brewing method of bitter buckwheat wine, including following preparation process：

Step 1, bitter buckwheat is gathered；

Step 2, Chinese herbal medicine distiller's yeast is prepared, includes following sub-step：

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, sorghum seed, beans and Chinese herbal medicine are respectively crushed into powder, raw material is obtained and mixes Powder is closed, it is standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, win bud Stem, dry or dry, and be ground into powder, mix, obtain five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, removes the peel, crushes or pound flat, be cut into Mi Monkey peach branch section, is soaked in water, and stirring, until water becomes viscous liquid, takes out the Kiwi berry branch section, obtains Kiwi berry branch Bar water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, the raw material mixed powder and five grain bud powder are mixed, and add the Kiwi berry branch water, stirred, Obtain distiller's yeast composition；

Sub-step 2b2, the distiller's yeast composition is put into compressing in mould, obtains distiller's yeast block；

Sub-step 2c, fermentation

The distiller's yeast block is embedded in abrotanum and fermented, after the completion of fermentation, produces the distiller's yeast containing Chinese herbal medicine；The hair Ferment was included with the next stage：

First fermentation stage：The fermentation time of first fermentation stage is 34-38 hours, and fermentation temperature is 42-46 DEG C, Fermentation humidity is 80-90%；

Second fermentation stage：The fermentation time of second fermentation stage is 22-26 hours, and fermentation temperature is 30-34 DEG C, Fermentation humidity is 60-68%；

3rd fermentation stage：The fermentation time of 3rd fermentation stage is 46-50 hours, and fermentation temperature is 28-32 DEG C, Fermentation humidity is 50-60%；

4th fermentation stage：The fermentation time of 4th fermentation stage is 10-14 hours, and fermentation temperature is 26-30 DEG C, Fermentation humidity is 45-50%；

5th fermentation stage：The fermentation time of 5th fermentation stage is 10-14 hours, and the temperature of fermentation is 48-55 DEG C, fermentation humidity is 38-42%；

6th fermentation stage：The fermentation time of 6th fermentation stage is 22-26 hours, and fermentation temperature is 62-68 DEG C.

Step 3, soak：The bitter buckwheat is soaked in water, is then filtered dry water, obtains bitter buckwheat soak；

Step 4, boiling：The bitter buckwheat soak is added into water, and boiling, boiling terminates rear airing, obtains bitter buckwheat and dries thing；

Step 5, slurry：The bitter buckwheat is dried into thing and wears into juice, water is added into the juice, stirring, obtains bitter buckwheat slurries；

Step 6, solid state fermentation：The Chinese herbal medicine distiller's yeast is added into the bitter buckwheat slurries, solid state fermentation is carried out, obtains bitter buckwheat Zymotic fluid；

Step 7, distill：The bitter buckwheat zymotic fluid is distilled, obtains bitter buckwheat condensate liquid；

Step 8, display：The bitter buckwheat condensate liquid is displayed, obtains bitter buckwheat wine semi-finished product；

Step 9, filter：The bitter buckwheat wine semi-finished product are filtered using adsorbent, obtain bitter buckwheat wine.

Preferably, in sub-step 2a1, the ground rice is the old paddy of more than 3 years, and beating powder through shelling is made.

Preferably, in sub-step 2a1, the raw material mixed powder is 40-120 mesh powders.

Preferably, in sub-step 2a2, the length of the bud stem is 2-3cm.

Preferably, in sub-step 2a3, the length of the Kiwi berry branch section is 2-3cm.

Preferably, in sub-step 2a3, the mass ratio of the Kiwi berry branch and water is 3:100-7:100.

Preferably, described when being soaked in water in sub-step 2a3, the temperature of water is 50-60 DEG C.

Preferably, in sub-step 2a3, the time of the stirring is 1-3 hours.

Preferably, in sub-step 2b1, the time of the stirring is 10-15 minutes.

Preferably, in sub-step 2b2, the distiller's yeast block is shaped as rectangle, square or circle.

Preferably, in sub-step 2c, burying for the abrotanum covers thickness for 1-3 centimetres.

Preferably, in step 3, the temperature of the immersion is 20-25 DEG C, and the time of immersion is 22-26 hours.

Preferably, in step 4, time of the bitter buckwheat soak boiling is 8-10 hours, the bitter buckwheat soak and water Mass ratio be 1:1.

Preferably, in step 4, the temperature of the airing is 18-24 DEG C, hour time 2-4 of airing.

Preferably, in step 5, the mass ratio of the juice and the water is 1:1.

Preferably, in step 6,16-24 DEG C of the temperature of the solid state fermentation, the 18-20 days time of solid state fermentation.

Preferably, in step 8, the temperature displayed is 18-22 DEG C, and the time displayed is 0.8-1.2 months.

Preferably, in step 9, the adsorbent is bamboo charcoal powder.

Compared with prior art, beneficial effects of the present invention are：

The present invention obtains bitter buckwheat wine using the distiller's yeast fermentation bitter buckwheat containing a variety of Chinese herbal medicines, not only has and prepares, takes simplicity, The property of medicine is stable, it is safe and effective the advantages of, more because wine assisting drug, wine help medicine gesture and gives full play to effect, improve curative effect.

The brewing method of bitter buckwheat wine of the present invention is simple, easily implements, and brewing process is formed using traditional wine koji fermentation, valency Lattice are cheap, and undoped with auxiliary materials such as alcohol, essence, and the bitter buckwheat wine and women-sensual pursuits perfume (or spice) brewageed is pure, genuine, entrance slight bitter, mouth Not top, not scorching, the not impariment of the liver, non-dry, not dizzy after sweet sweet tea, drink.Often drink in right amount, diabetes, high blood can be prevented Fat, coronary heart disease, rheumatism, and have the effect of strengthening the bones and muscles strengthening the spleen and stomach, curing rheumatism, strong kidney qi.

Bitter buckwheat wine produced by the present invention, the plantation of selected Shan south selenium-rich area yellow soil territory block, without using chemical industry fertilizer and Chemical pesticide, selection is natural, health and safety, meanwhile, trace elements of selenium has anti-oxidant, anti-aging, protection and reparation to human body Cell, improve the multiple functions such as oxygen carrying capacity and the enhancing body immunity of red blood cell.

Embodiment

Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the present invention.

Embodiment 1：

A kind of bitter buckwheat wine, include the raw material of following weight：54.6 kilograms of 910 kilograms of bitter buckwheat and Chinese herbal medicine distiller's yeast；Chinese herbal medicine Distiller's yeast includes the raw material of following mass percent：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%, soybean 11%th, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%；Wherein, wheat, barley, corn, paddy in five grain buds The mass ratio of the bud stem of son and pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：3 grams of fruit of negundo, centipede 25 grams, 25 grams of scorpio, 12 grams of dung beetle, 12 grams of sea otter, 1 gram of agalloch eaglewood, 30 grams of rhizoma arisaematis, 30 grams of Lygodium japonicum, 30 grams of the banksia rose, purple perilla 40 Gram, 20 grams of girald daphne bark, 15 grams of camphor, 75 grams of radix glycyrrhizae, 35 grams of rattletop, 30 grams of wilsonii, 20 grams of red heron scapular, 30 grams of akebi, rhizoma atractylodis 30 grams, 30 grams of the coptis, 30 grams of levisticum, red white 45 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, 14 grams of the tuber of pinellia, 30 grams of arborvitae, five Add 100 grams of 30 grams of skin, 300 grams of zaocys dhumnade and Chinese ephedra.

The brewing method of above-mentioned bitter buckwheat wine, including following preparation process：

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed and beans are respectively crushed into 80 mesh powders, by medium-height grass Medicinal powder is broken into 100 mesh powders, obtains raw material mixed powder, standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem When length is to 3cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2cm Kiwi berrys Branch section, soaked with 55 DEG C of water, the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, stirred 12 minutes, obtain Distiller's yeast composition；Wherein, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；

Sub-step 2b2, distiller's yeast composition is put into mould and is molded, obtain distiller's yeast block, being shaped as distiller's yeast block is rectangular Shape；

Sub-step 2c, fermentation

Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 2 centimetres, after the completion of fermentation, produces and contains The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：

First fermentation stage：Fermentation time is 36 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 85%；

Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 64%；

3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 55%；

4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 47%；

5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 51 DEG C, and fermentation humidity is 40%；

6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 65 DEG C.

Step 3, soak：Bitter buckwheat is subjected to immersion 24 hours using 22.5 DEG C of water, is then filtered dry water, obtains bitter buckwheat immersion Thing；

Step 4, boiling：It is by bitter buckwheat soak boiling 9 hours, digestion process reclaimed water and the mass ratio of bitter buckwheat soak first 1:1, then airing 3 hours at 21 DEG C of temperature, obtain bitter buckwheat and dry thing；

Step 5, slurry：Bitter buckwheat is dried into thing and wears into juice, to juice plus water dress cylinder, the mass ratio of juice and water is 1:1, Obtain bitter buckwheat slurries；

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 19 days, are obtained at a temperature of 20 DEG C Bitter buckwheat zymotic fluid；

Step 7, distill：Bitter buckwheat zymotic fluid is distilled, obtains bitter buckwheat condensate liquid；

Step 8, display：Bitter buckwheat condensate liquid is displayed 1 month at a temperature of 20 DEG C, obtains bitter buckwheat wine semi-finished product；

Step 9, filter：Bitter buckwheat wine semi-finished product are filtered using bamboo charcoal powder, obtain bitter buckwheat wine.

China's white wine standard GB/T/requirements of the T10781.1-2006 to low wine physical and chemical index be：Alcoholic strength (% Vol) it is 25-40；Total acid (with Acetometer g/L) is top grade >=0.3, one-level >=0.25；Total ester (g/L in terms of ethyl acetate) is excellent Level >=1.5, one-level >=1.0；Ethyl hexanoate (g/L) is top grade 0.70-2.20, one-level 0.40-2.20；Solid content (g/L)≤ 0.70。

Using the bitter buckwheat wine of embodiment 1, through examining its alcoholic strength be 40%vol, total acid 1.31g/L, total ester be 2.52g/L, ethyl hexanoate 0.85g/L, solid content 0.03g/L, indices comply with the national standard requirements.The bitter buckwheat wine Color be Transparent color.

Embodiment 2：

A kind of bitter buckwheat wine, include the raw material of following weight：26 kilograms of 455 kilograms of bitter buckwheat and Chinese herbal medicine distiller's yeast；Herbal wine Song includes the raw material of following mass percent：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 9.8%, soybean 10%, Five grain buds 0.3%, Kiwi berry branch water 6.5% and Chinese herbal medicine 3.4%；Wherein, wheat in five grain buds, barley, corn, millet and The mass ratio of the bud stem of pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：5 grams of fruit of negundo, centipede 10 Gram, 10 grams of scorpio, 5 grams of dung beetle, 5 grams of sea otter, 1.5 grams of agalloch eaglewood, 40 grams of rhizoma arisaematis, 20 grams of Lygodium japonicum, 20 grams of the banksia rose, purple perilla 30 Gram, 10 grams of girald daphne bark, 20 grams of camphor, 55 grams of radix glycyrrhizae, 50 grams of rattletop, 40 grams of wilsonii, 10 grams of red heron scapular, 40 grams of akebi, rhizoma atractylodis 27.5 grams, 20 grams of the coptis, 20 grams of levisticum, red white 45 grams of two ball, 10 grams of radix semiaquilegiae, 20 grams of the stem pith of the rice-paper plant, 10 grams of the tuber of pinellia, 20 grams of arborvitae, 50 grams of 40 grams of cortex acanthopanacis, 250 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating：

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed and beans are respectively crushed into 40 mesh powders, by medium-height grass Medicinal powder is broken into 120 mesh powders, obtains raw material mixed powder, standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet, five kinds of grains of pea are germinateed, when When bud stem length is to 2cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, removes the peel, pounds flat, be cut into 3cm Kiwi berrys Branch section, soaked with 60 DEG C of water, the mass ratio of Kiwi berry branch and water is 4：100, stir 1 hour, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, stirred 15 minutes, obtain Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；

Sub-step 2b2, distiller's yeast composition is put into mould and is molded, obtain distiller's yeast block, being shaped as distiller's yeast block is rectangular Shape and square.

Sub-step 2c, fermentation

Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 1 centimetre, after the completion of fermentation, produces and contains The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：

First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 46 DEG C, and fermentation humidity is 80%；

Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 67%；

3rd fermentation stage：Fermentation time is 46 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 60%；

4th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 50%；

5th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 48 DEG C, and fermentation humidity is 38%；

6th fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 68 DEG C.

Step 3, soak：Bitter buckwheat is subjected to immersion 26 hours using 20 DEG C of water, then water is filtered dry, obtains bitter buckwheat soak；

Step 4, boiling：It is by bitter buckwheat soak boiling 8 hours, digestion process reclaimed water and the mass ratio of bitter buckwheat soak first 1:1, then airing 4 hours at 18 DEG C of temperature, obtain bitter buckwheat and dry thing；

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 20 days, are obtained at a temperature of 16 DEG C Bitter buckwheat zymotic fluid；

Step 8, display：Bitter buckwheat condensate liquid is displayed 1.2 months at 18 DEG C of temperature, obtains bitter buckwheat wine semi-finished product；

Using the bitter buckwheat wine of embodiment 2, through examining its alcoholic strength be 38%vol, total acid 1.56g/L, total ester be 2.44g/L, ethyl hexanoate 0.92g/L, solid content 0.15g/L, indices comply with the national standard requirements.The bitter buckwheat wine Color be Transparent color.

Embodiment 3：

A kind of bitter buckwheat wine, include the raw material of following weight：47 kilograms of 822.5 kilograms of selenium-rich bitter buckwheat and Chinese herbal medicine distiller's yeast；In Herbal medicine distiller's yeast includes the raw material of following mass percent：Ground rice 40%, wheat bran 12%, rice bran 13%, green sorghum seed 14%, soybean 11%th, five grain buds 0.4%, Kiwi berry branch water 7% and Chinese herbal medicine 2.6%；Wherein, wheat, barley, corn, paddy in five grain buds The mass ratio of the bud stem of son and pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：5 grams of fruit of negundo, centipede 30 grams, 28 grams of scorpio, 15 grams of dung beetle, 14 grams of sea otter, 1 gram of agalloch eaglewood, 25 grams of rhizoma arisaematis, 38 grams of Lygodium japonicum, 38 grams of the banksia rose, purple perilla 41 Gram, 24 grams of girald daphne bark, 13 grams of camphor, 75 grams of radix glycyrrhizae, 22 grams of rattletop, 30 grams of wilsonii, 23 grams of red heron scapular, 25 grams of akebi, rhizoma atractylodis 35 grams, 38 grams of the coptis, 35 grams of levisticum, red white 55 grams of two ball, 20 grams of radix semiaquilegiae, 31 grams of the stem pith of the rice-paper plant, 18 grams of the tuber of pinellia, 40 grams of arborvitae, five Add 130 grams of 33 grams of skin, 340 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed, beans are respectively crushed into 40 mesh powders, by Chinese herbal medicine 80 mesh powders are ground into, obtain raw material mixed powder, it is standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem When length is to 3cm, bud stem is won, wins bud stem, dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques Peach branch section, soaked with 50 DEG C of water, the mass ratio of Kiwi berry branch and water is 7：100, stir 3 hours, until water becomes sticky Shape liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, stirred 10 minutes, obtain Distiller's yeast composition；Wherein, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；

Sub-step 2b2, distiller's yeast composition is put into mould and is molded, obtain distiller's yeast block, being shaped as distiller's yeast block is rectangular Shape, square and circle.

Sub-step 2c, fermentation

Distiller's yeast block is embedded in abrotanum and fermented, burying for abrotanum covers thickness for 3 centimetres, after the completion of fermentation, produces and contains The distiller's yeast of Chinese herbal medicine；Fermentation was included with the next stage：

First fermentation stage：Fermentation time is 38 hours, and fermentation temperature is 46 DEG C, and fermentation humidity is 85%；

Second fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 60%；

3rd fermentation stage：Fermentation time is 50 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 60%；

4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 45%；

5th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 55 DEG C, and fermentation humidity is 38%；

6th fermentation stage：Fermentation time is 26 hours, and fermentation temperature is 62 DEG C.

Step 3, soak：Bitter buckwheat is subjected to immersion 22 hours using 25 DEG C of water, then water is filtered dry, obtains bitter buckwheat soak；

Step 4, boiling：First by bitter buckwheat soak boiling 10 hours, digestion process reclaimed water and the mass ratio of bitter buckwheat soak For 1:1, then airing 2 hours at 24 DEG C of temperature, obtain bitter buckwheat and dry thing；

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 18 days, are obtained at a temperature of 24 DEG C Bitter buckwheat zymotic fluid；

Step 8, display：Bitter buckwheat condensate liquid is displayed 0.8 month at 22 DEG C of temperature, obtains bitter buckwheat wine semi-finished product；

Using the bitter buckwheat wine of embodiment 3, through examining its alcoholic strength be 41%vol, total acid 2.62g/L, total ester be 2.53g/L, ethyl hexanoate 0.88g/L, solid content 0.09g/L, selenium 0.009mg/L, indices meet national standard It is required that.The color of the bitter buckwheat wine is Transparent color.

Embodiment 4：

A kind of bitter buckwheat wine, include the raw material of following weight：10 kilograms of 262.5 kilograms of selenium-rich bitter buckwheat and Chinese herbal medicine distiller's yeast；In Herbal medicine distiller's yeast includes the raw material of following mass percent：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 6%, soybean 5%th, mung bean 5%, pea 5%, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%；Wherein, it is small in five grain buds Wheat, barley, corn, the mass ratio of bud stem of millet and pea are 1:1:1:1:1；Chinese herbal medicine includes the Chinese medicine group of following quality Point：5 grams of fruit of negundo, 40 grams of centipede, 40 grams of scorpio, 20 grams of dung beetle, 20 grams of sea otter, 1 gram of agalloch eaglewood, 35 grams of rhizoma arisaematis, Lygodium japonicum 35 Gram, 35 grams of the banksia rose, 50 grams of purple perilla, 30 grams of girald daphne bark, 20 grams of camphor, 100 grams of radix glycyrrhizae, 40 grams of rattletop, 40 grams of wilsonii, red heron scapular 29 grams, 20 grams of akebi, 40 grams of rhizoma atractylodis, 40 grams of the coptis, 40 grams of levisticum, red white 60 grams of two ball, 30 grams of radix semiaquilegiae, 40 grams of the stem pith of the rice-paper plant, half 70 grams of 20 grams of summer, 30 grams of arborvitae, 20 grams of cortex acanthopanacis, 250 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed and beans are respectively crushed into 120 mesh powders, by medium-height grass Medicinal powder is broken into 80 mesh powders, obtains raw material mixed powder, standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem When length is to 2.5cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2cm Kiwi berrys Branch section, soaked with 60 DEG C of water, the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, stirred 13 minutes, obtain Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 38 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 80%；

Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 34 DEG C, and fermentation humidity is 68%；

3rd fermentation stage：Fermentation time is 47 hours, and fermentation temperature is 29 DEG C, and fermentation humidity is 50%；

4th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 45%；

5th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 48 DEG C, and fermentation humidity is 42%；

6th fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 62 DEG C.

Step 3, soak：Bitter buckwheat is subjected to immersion 22 hours using 20 DEG C of water, then water is filtered dry, obtains bitter buckwheat soak；

Step 4, boiling：It is by bitter buckwheat soak boiling 8 hours, digestion process reclaimed water and the mass ratio of bitter buckwheat soak first 1:1, then airing 2.5 hours at 19 DEG C of temperature, obtain bitter buckwheat and dry thing；

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 19 days, are obtained at a temperature of 16 DEG C Bitter buckwheat zymotic fluid；

Step 8, display：Bitter buckwheat condensate liquid is displayed 0.8 month at 19 DEG C of temperature, obtains bitter buckwheat wine semi-finished product；

Using the bitter buckwheat wine of embodiment 4, through examining its alcoholic strength be 41%vol, total acid 2.44g/L, total ester be 2.53g/L, ethyl hexanoate 0.99g/L, solid content 0.07g/L, selenium 0.003mg/L, indices meet national standard It is required that.The color of the bitter buckwheat wine is Transparent color.

Embodiment 5：

A kind of bitter buckwheat wine, include the raw material of following weight：32 kilograms of 640 kilograms of bitter buckwheat and Chinese herbal medicine distiller's yeast；Herbal wine Song includes the raw material of following mass percent：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 9.8%, soybean 10%, Five grain buds 0.3%, Kiwi berry branch water 6.5% and Chinese herbal medicine 3.4%；Wherein, wheat in five grain buds, barley, corn, millet and The mass ratio of the bud stem of pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：3 grams of fruit of negundo, centipede 25 Gram, it is 25 grams of scorpio, 12.5 grams of dung beetle, 12.5 grams of sea otter, 1.5 grams of agalloch eaglewood, 30 grams of rhizoma arisaematis, 30 grams of Lygodium japonicum, 30 grams of the banksia rose, purple Soviet Union 40 grams, 20 grams of girald daphne bark, 15 grams of camphor, 75 grams of radix glycyrrhizae, 35 grams of rattletop, 30 grams of wilsonii, 20 grams of red heron scapular, 30 grams of akebi, 30 grams of rhizoma atractylodis, 30 grams of the coptis, 30 grams of levisticum, red white 45 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia, arborvitae 30 Gram, 30 grams of cortex acanthopanacis, 93.5 grams of 300 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed and beans are respectively crushed into 120 mesh powders, by medium-height grass Medicinal powder is broken into 40 mesh powders, obtains raw material mixed powder, standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem When length is to 2cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, removes the peel, pounds flat, be cut into 3cm Kiwi berrys Branch section, soaked with 60 DEG C of water, the mass ratio of Kiwi berry branch and water is 6：100, stir 3 hours, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, stirred 10 minutes, obtain Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；

Sub-step 2b2, distiller's yeast composition is put into mould and is molded, obtain distiller's yeast block, being shaped as distiller's yeast block is rectangular Shape and circle.

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 42 DEG C, and fermentation humidity is 90%；

Second fermentation stage：Fermentation time is 23 hours, and fermentation temperature is 34 DEG C, and fermentation humidity is 68%；

3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 29 DEG C, and fermentation humidity is 50%；

4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 26 DEG C, and fermentation humidity is 50%；

5th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 52 DEG C, and fermentation humidity is 42%；

6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 68 DEG C.

Step 4, boiling：It is by bitter buckwheat soak boiling 8 hours, digestion process reclaimed water and the mass ratio of bitter buckwheat soak first 1:1, then airing 3 hours at 18 DEG C of temperature, obtain bitter buckwheat and dry thing；

Step 8, display：Bitter buckwheat condensate liquid is displayed 0.8 month at 20 DEG C of temperature, obtains bitter buckwheat wine semi-finished product；

Bitter buckwheat wine alcoholic strength obtained by the above method is 42%vol, and color is Transparent color.

Embodiment 6：

A kind of bitter buckwheat wine, include the raw material of following weight：32 kilograms of 1120 kilograms of bitter buckwheat and Chinese herbal medicine distiller's yeast；Herbal wine Song includes the raw material of following mass percent：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%, mung bean 5%, pea Beans 5%, five grain buds 0.3%, Kiwi berry branch water 6.3% and Chinese herbal medicine 3.4%；Wherein, wheat in five grain buds, barley, corn, The mass ratio of the bud stem of millet and pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：3 grams of fruit of negundo, Wu 25 grams of centipede, 25 grams of scorpio, 12.5 grams of dung beetle, 12.5 grams of sea otter, 1.5 grams of agalloch eaglewood, 30 grams of rhizoma arisaematis, 30 grams of Lygodium japonicum, the banksia rose 30 Gram, 40 grams of purple perilla, 20 grams of girald daphne bark, 15 grams of camphor, 75 grams of radix glycyrrhizae, 35 grams of rattletop, 30 grams of wilsonii, 20 grams of red heron scapular, akebi 30 grams, it is 30 grams of rhizoma atractylodis, 30 grams of the coptis, 30 grams of levisticum, red white 45 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia, fragrant 93.5 grams of 30 grams of cypress, 30 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem When length is to 3cm, bud stem is won, is dried, and is ground into powder, mixes, obtains five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques Peach branch section, soaked with 55 DEG C of water, the mass ratio of Kiwi berry branch and water is 5：100, stir 1 hour, until water becomes sticky Shape liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 38 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 85%；

Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 34 DEG C, and fermentation humidity is 60%；

3rd fermentation stage：Fermentation time is 48 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 50%；

4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 50%；

5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 52 DEG C, and fermentation humidity is 42%；

Step 3, soak：Bitter buckwheat is subjected to immersion 22 hours using 22.5 DEG C of water, is then filtered dry water, obtains bitter buckwheat immersion Thing；

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 19 days, are obtained at a temperature of 24 DEG C Bitter buckwheat zymotic fluid；

Step 8, display：Bitter buckwheat condensate liquid is displayed 1.1 months at 19 DEG C of temperature, obtains bitter buckwheat wine semi-finished product；

The alcoholic strength of bitter buckwheat wine is 40%vol obtained by the above method, and color is Transparent color.

Embodiment 7：

A kind of bitter buckwheat wine, include the raw material of following weight：70 kilograms of 612.5 kilograms of selenium-rich bitter buckwheat and Chinese herbal medicine distiller's yeast；In Herbal medicine distiller's yeast includes the raw material of following mass percent：Ground rice 60%, wheat bran 5%, rice bran 13%, green sorghum seed 5%, mung bean 5%th, pea 5%, five grain buds 0.2%, Kiwi berry branch water 5% and Chinese herbal medicine 1.8%；Wherein, wheat in five grain buds, barley, The mass ratio of the bud stem of corn, millet and pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：Fruit of negundo 5 Gram, 30 grams of centipede, 28 grams of scorpio, 15 grams of dung beetle, 15 grams of sea otter, 2.5 grams of agalloch eaglewood, 25 grams of rhizoma arisaematis, 40 grams of Lygodium japonicum, the banksia rose 40 Gram, 40 grams of purple perilla, 25 grams of girald daphne bark, 10 grams of camphor, 75 grams of radix glycyrrhizae, 22 grams of rattletop, 30 grams of wilsonii, 23 grams of red heron scapular, akebi 25 grams, 35 grams of rhizoma atractylodis, 38 grams of the coptis, 35 grams of levisticum, red white 60 grams of two ball, 20 grams of radix semiaquilegiae, 30 grams of the stem pith of the rice-paper plant, 18.5 grams of the tuber of pinellia, 150 grams of 40 grams of arborvitae, 33 grams of cortex acanthopanacis, 350 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed and beans are respectively crushed into 40 mesh powders, by medium-height grass Medicinal powder is broken into 80 mesh powders, obtains raw material mixed powder, standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, removes the peel, pounds flat, be cut into 3cm Kiwi berrys Branch section, soaked with 50 DEG C of water, the mass ratio of Kiwi berry branch and water is 7：100, stir 3 hours, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 46 DEG C, and fermentation humidity is 85%；

Second fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 68%；

3rd fermentation stage：Fermentation time is 46 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 55%；

4th fermentation stage：Fermentation time is 10 hours, and fermentation temperature is 26 DEG C, and fermentation humidity is 50%；

5th fermentation stage：Fermentation time is 14 hours, and the temperature of fermentation is 48 DEG C, and fermentation humidity is 40%；

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 18 days, are obtained at a temperature of 20 DEG C Bitter buckwheat zymotic fluid；

Step 8, display：Bitter buckwheat condensate liquid is displayed 1 month at 20 DEG C of temperature, obtains bitter buckwheat wine semi-finished product；

The alcoholic strength of bitter buckwheat wine obtained by the above method is 40%vol, and color is Transparent color, Se content 0.014mg/L.

Embodiment 8：

A kind of bitter buckwheat wine, include the raw material of following weight：1342.5 kilograms of selenium-rich bitter buckwheat and Chinese herbal medicine distiller's yeast 44.75 thousand Gram；Chinese herbal medicine distiller's yeast includes the raw material of following mass percent：Ground rice 40%, wheat bran 14%, rice bran 15%, green sorghum seed 15%th, mung bean 5%, five grain buds 0.4%, Kiwi berry branch water 8% and Chinese herbal medicine 2.6%；Wherein, wheat in five grain buds, barley, The mass ratio of the bud stem of corn, millet and pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：Fruit of negundo 3 Gram, 33 grams of centipede, 33 grams of scorpio, 20 grams of dung beetle, 13 grams of sea otter, 0.5 gram of agalloch eaglewood, 27 grams of rhizoma arisaematis, 33 grams of Lygodium japonicum, the banksia rose 30 Gram, 40 grams of purple perilla, 22 grams of girald daphne bark, 15 grams of camphor, 78 grams of radix glycyrrhizae, 22 grams of rattletop, 33 grams of wilsonii, 21 grams of red heron scapular, akebi 28 grams, it is 33 grams of rhizoma atractylodis, 30 grams of the coptis, 25 grams of levisticum, red white 48 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia, fragrant 150 grams of 32 grams of cypress, 28 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed, beans are respectively crushed into 80 mesh powders, by Chinese herbal medicine 80 mesh powders are ground into, obtain raw material mixed powder, it is standby；

Sub-step 2a2, prepare five grain bud powder：Wheat, barley, corn, millet and pea are germinateed respectively, when bud stem When length is to 2.5cm, bud stem is won, is dried, and be ground into powder, mixed, obtain five grain bud powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 2.5cm macaques Peach branch section, soaked with 60 DEG C of water, the mass ratio of Kiwi berry branch and water is 5：100, stir 2 hours, until water becomes sticky Shape liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 36 hours, and fermentation temperature is 43 DEG C, and fermentation humidity is 84%；

Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 32 DEG C, and fermentation humidity is 60%；

4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 28 DEG C, and fermentation humidity is 50%；

5th fermentation stage：Fermentation time is 10 hours, and the temperature of fermentation is 52 DEG C, and fermentation humidity is 42%；

6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 64 DEG C.

The alcoholic strength of bitter buckwheat wine obtained by the above method is 41%vol, and color is Transparent color, Se content 0.007mg/L.

Embodiment 9：

A kind of bitter buckwheat wine, include the raw material of following weight：47 kilograms of 705 kilograms of bitter buckwheat and Chinese herbal medicine distiller's yeast；Herbal wine Song includes the raw material of following mass percent：Ground rice 40%, wheat bran 12%, rice bran 13%, green sorghum seed 14%, soybean 3%, pea Beans 5%, mung bean 3%, five grain buds 0.4%, Kiwi berry branch water 7% and Chinese herbal medicine 2.6%；Wherein, wheat in five grain buds, big Wheat, corn, the mass ratio of bud stem of millet and pea are 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：Five-leaved chaste tree 5 grams of son, 30 grams of centipede, 28 grams of scorpio, 15 grams of dung beetle, 14 grams of sea otter, 1 gram of agalloch eaglewood, 25 grams of rhizoma arisaematis, 38 grams of Lygodium japonicum, the banksia rose 38 grams, 41 grams of purple perilla, 24 grams of girald daphne bark, 13 grams of camphor, 75 grams of radix glycyrrhizae, 22 grams of rattletop, 30 grams of wilsonii, 23 grams of red heron scapular, wood Logical 25 grams, 35 grams of rhizoma atractylodis, 38 grams of the coptis, 35 grams of levisticum, red white 55 grams of two ball, 20 grams of radix semiaquilegiae, 31 grams of the stem pith of the rice-paper plant, 18 grams of the tuber of pinellia, 130 grams of 40 grams of arborvitae, 33 grams of cortex acanthopanacis, 340 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, green sorghum seed and beans are respectively crushed into 120 mesh powders, by medium-height grass Medicinal powder is broken into 90 mesh powders, obtains raw material mixed powder, standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, removes the peel, pounds flat, be cut into 2cm Kiwi berrys Branch section, soaked with 55 DEG C of water, the mass ratio of Kiwi berry branch and water is 6：100, stir 1 hour, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 34 hours, and fermentation temperature is 44 DEG C, and fermentation humidity is 80%；

Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 60%；

3rd fermentation stage：Fermentation time is 46 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 50%；

4th fermentation stage：Fermentation time is 14 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 45%；

5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 55 DEG C, and fermentation humidity is 38%；

6th fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 62 DEG C.

Step 6, solid state fermentation：Chinese herbal medicine distiller's yeast is added into bitter buckwheat slurries, solid state fermentation 19 days, are obtained at a temperature of 18 DEG C Bitter buckwheat zymotic fluid；

The alcoholic strength of bitter buckwheat wine is 38%vol obtained by the above method, and color is Transparent color.

Embodiment 10：

A kind of bitter buckwheat wine, include the raw material of following weight：44.75 kilograms of 1342.5 kilograms of bitter buckwheat and Chinese herbal medicine distiller's yeast；In Herbal medicine distiller's yeast includes the raw material of following mass percent：Ground rice 50%, wheat bran 15%, rice bran 5%, green sorghum seed 15%, pea 5%th, five grain buds 0.4%, Kiwi berry branch water 7% and Chinese herbal medicine 2.6%；Wherein, wheat, barley, corn, millet in five grain buds Mass ratio with the bud stem of pea is 1:1:1:1:1；Chinese herbal medicine includes the traditional Chinese medicinal components of following quality：3 grams of fruit of negundo, centipede 33 Gram, 33 grams of scorpio, 20 grams of dung beetle, 13 grams of sea otter, 0.5 gram of agalloch eaglewood, 27 grams of rhizoma arisaematis, 33 grams of Lygodium japonicum, 30 grams of the banksia rose, purple perilla 40 Gram, 22 grams of girald daphne bark, 15 grams of camphor, 78 grams of radix glycyrrhizae, 22 grams of rattletop, 33 grams of wilsonii, 21 grams of red heron scapular, 28 grams of akebi, rhizoma atractylodis 33 grams, 30 grams of the coptis, 25 grams of levisticum, red white 48 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, 15 grams of the tuber of pinellia, 32 grams of arborvitae, five Add 150 grams of 28 grams of skin, 300 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, is removed the peel, is crushed, be cut into 3cm Kiwi berrys Branch section, soaked with 55 DEG C of water, the mass ratio of Kiwi berry branch and water is 3：100, stir 3 hours, until water becomes thick Liquid, the Kiwi berry branch section is taken out, obtain Kiwi berry branch water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, raw material mixed powder and five grain bud powder are mixed, and add Kiwi berry branch water, stirred 12 minutes, obtain Distiller's yeast composition, adding the amount of water makes distiller's yeast composition agglomerating not loose and impermeable；

Sub-step 2b2, distiller's yeast composition is put into mould and is molded, obtain distiller's yeast block, being shaped as distiller's yeast block is rectangular Shape.

Sub-step 2c, fermentation

First fermentation stage：Fermentation time is 37 hours, and fermentation temperature is 45 DEG C, and fermentation humidity is 82%；

Second fermentation stage：Fermentation time is 24 hours, and fermentation temperature is 31 DEG C, and fermentation humidity is 63%；

3rd fermentation stage：Fermentation time is 47 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 54%；

4th fermentation stage：Fermentation time is 12 hours, and fermentation temperature is 30 DEG C, and fermentation humidity is 47%；

5th fermentation stage：Fermentation time is 12 hours, and the temperature of fermentation is 54 DEG C, and fermentation humidity is 39%；

6th fermentation stage：Fermentation time is 22 hours, and fermentation temperature is 65 DEG C.

The alcoholic strength of bitter buckwheat wine is 39%vol obtained by the above method, and color is Transparent color.

Embodiment 11：

A kind of bitter buckwheat wine, include the raw material of following weight：54.5 kilograms of 1090 kilograms of selenium-rich bitter buckwheat and Chinese herbal medicine distiller's yeast；In Herbal medicine distiller's yeast includes the raw material of following mass percent：Ground rice 50%, wheat bran 10%, rice bran 10%, green sorghum seed 6%, soybean 5%th, mung bean 5%, pea 5%, five grain buds 0.3%, Kiwi berry branch water 6.7% and Chinese herbal medicine 2%；Wherein, it is small in five grain buds Wheat, barley, corn, the mass ratio of bud stem of millet and pea are 1:1:1:1:1；Chinese herbal medicine includes the Chinese medicine group of following quality Point：3 grams of fruit of negundo, 35 grams of centipede, 30 grams of scorpio, 15 grams of dung beetle, 13 grams of sea otter, 1 gram of agalloch eaglewood, 30 grams of rhizoma arisaematis, Lygodium japonicum 33 Gram, 30 grams of the banksia rose, 40 grams of purple perilla, 20 grams of girald daphne bark, 20 grams of camphor, 70 grams of radix glycyrrhizae, 20 grams of rattletop, 33 grams of wilsonii, red heron scapular 20 grams, 30 grams of akebi, 33 grams of rhizoma atractylodis, 30 grams of the coptis, 25 grams of levisticum, red white 30 grams of two ball, 18 grams of radix semiaquilegiae, 33 grams of the stem pith of the rice-paper plant, half 100 grams of 15 grams of summer, 33 grams of arborvitae, 20 grams of cortex acanthopanacis, 300 grams of zaocys dhumnade and Chinese ephedra.

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2b, stirring shaping

Sub-step 2c, fermentation

Step 3, soak：Bitter buckwheat is subjected to immersion 24 hours using 22 DEG C of water, then water is filtered dry, obtains bitter buckwheat soak；

The alcoholic strength of bitter buckwheat wine obtained by the above method is 38%vol, and color is Transparent color, Se content 0.010mg/L.

Using embodiment 5-11 bitter buckwheat wine, through examining its alcoholic strength, total acid, total ester, ethyl hexanoate, solid content items to refer to Mark meets standard GB/T/T10781.1-2006 requirement.

Although the present invention is described in detail with a general description of the specific embodiments in this specification, But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art. Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model Enclose.

Claims

1. a kind of bitter buckwheat wine, it is characterised in that including following raw material：Bitter buckwheat and distiller's yeast；The alcoholic strength of the bitter buckwheat wine is 38- 42%vol, color are Transparent color.

2. bitter buckwheat wine according to claim 1, it is characterised in that the distiller's yeast is Chinese herbal medicine distiller's yeast.

3. bitter buckwheat wine according to claim 2, it is characterised in that the Chinese herbal medicine distiller's yeast includes following raw material：Ground rice, wheat Bran, rice bran, sorghum seed, beans, five grain buds, Kiwi berry branch water and Chinese herbal medicine；Wherein, the beans is soybean, pea or green One or more in beans；The five grain bud is the bud stem of wheat, barley, corn, millet and pea；The Chinese herbal medicine include with Lower traditional Chinese medicinal components：Fruit of negundo, centipede, scorpio, dung beetle, sea otter, agalloch eaglewood, rhizoma arisaematis, Lygodium japonicum, the banksia rose, purple perilla, girald daphne bark, camphor tree Brain, radix glycyrrhizae, rattletop, wilsonii, red heron scapular, akebi, rhizoma atractylodis, the coptis, levisticum, red white two ball, radix semiaquilegiae, the stem pith of the rice-paper plant, the tuber of pinellia, perfume (or spice) Cypress, cortex acanthopanacis, zaocys dhumnade and Chinese ephedra.

4. bitter buckwheat wine according to claim 3, it is characterised in that the parts by weight of the raw material are：Bitter buckwheat 70-140 parts With Chinese herbal medicine distiller's yeast 4-8 parts.

5. bitter buckwheat wine according to claim 4, it is characterised in that the mass percent of the raw material of the Chinese herbal medicine distiller's yeast For：Ground rice 40-60%, wheat bran 5-15%, rice bran 5-15%, sorghum seed 5-15%, beans 5-15%, five grain bud 0.2-0.4%, Kiwi berry branch water 5-8% and Chinese herbal medicine 1.8-3.4%；The parts by weight of the traditional Chinese medicinal components are：Fruit of negundo 1-5 parts, centipede 10-40 parts, scorpio 10-40 parts, dung beetle 5-20 parts, sea otter 5-20 parts, agalloch eaglewood 0.5-2.5 parts, rhizoma arisaematis 20-40 parts, Lygodium japonicum 20-40 parts, banksia rose 20-40 parts, purple perilla 30-50 parts, girald daphne bark 10-30 parts, camphor 10-20 parts, radix glycyrrhizae 50-100 parts, rattletop 20-50 parts, wilsonii 20-40 parts, red heron scapular 10-30 parts, akebi 20-40 parts, rhizoma atractylodis 20-40 parts, coptis 20-40 parts, levisticum 20-40 parts, red white two balls 30-60 parts, radix semiaquilegiae 10-30 parts, stem pith of the rice-paper plant 20-40 parts, tuber of pinellia 10-20 parts, arborvitae 20-40 parts, five Add skin 20-40 parts, zaocys dhumnade 250-350 parts and Chinese ephedra 50-150 parts.

6. a kind of brewing method of bitter buckwheat wine, it is characterised in that including following preparation process：

Step 1, bitter buckwheat is gathered；

Sub-step 2a, Feedstock treating

Sub-step 2a1, ground rice, wheat bran, rice bran, sorghum seed, beans and Chinese herbal medicine are respectively crushed into powder, obtain raw material mixing Powder, it is standby；

Sub-step 2a3, prepare Kiwi berry branch water：Fresh Kiwi berry branch is taken, removes the peel, crushes or pound flat, be cut into Kiwi berry Branch section, it is soaked in water, stirs, until water becomes viscous liquid, takes out the Kiwi berry branch section, obtain Kiwi berry branch Water, it is standby；

Sub-step 2b, stirring shaping

Sub-step 2b1, the raw material mixed powder and five grain bud powder are mixed, and add the Kiwi berry branch water, stirred, obtain wine Bent composition；

Sub-step 2c, fermentation

The distiller's yeast block is embedded in abrotanum and fermented, after the completion of fermentation, produces the distiller's yeast containing Chinese herbal medicine；The fermentation bag Containing with the next stage：

5th fermentation stage：The fermentation time of 5th fermentation stage is 10-14 hours, and the temperature of fermentation is 48-55 DEG C, hair Ferment humidity is 38-42%；

6th fermentation stage：The fermentation time of 6th fermentation stage is 22-26 hours, and fermentation temperature is 62-68 DEG C；

Step 6, solid state fermentation：The Chinese herbal medicine distiller's yeast is added into the bitter buckwheat slurries, carries out solid state fermentation, obtains bitter buckwheat fermentation Liquid；

7. the brewing method of bitter buckwheat wine according to claim 6, it is characterised in that in step 3, the temperature of the immersion is 20-25 DEG C, the time of immersion is 22-26 hours.

8. the brewing method of bitter buckwheat wine according to claim 6, it is characterised in that in step 4, the bitter buckwheat soak steams The time boiled is 8-10 hours, and the mass ratio of the bitter buckwheat soak and water is 1:1；The temperature of the airing is 18-24 DEG C, stand Hour time 2-4 dried in the air.

9. the brewing method of bitter buckwheat wine according to claim 6, it is characterised in that in step 6, the temperature of the solid state fermentation 16-24 DEG C of degree, the 18-20 days time of solid state fermentation.

10. the brewing method of bitter buckwheat wine according to claim 6, it is characterised in that in step 8, the temperature displayed For 18-22 DEG C, the time displayed is 0.8-1.2 months.