CN107418817A - A kind of brewage process of saline cistanche Schisandra wine - Google Patents
A kind of brewage process of saline cistanche Schisandra wine Download PDFInfo
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- CN107418817A CN107418817A CN201710529746.5A CN201710529746A CN107418817A CN 107418817 A CN107418817 A CN 107418817A CN 201710529746 A CN201710529746 A CN 201710529746A CN 107418817 A CN107418817 A CN 107418817A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
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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
- A61K36/483—Gleditsia (locust)
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- 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)
- A61K36/57—Magnoliaceae (Magnolia 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)
- A61K36/64—Orobanchaceae (Broom-rape 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)
- A61K36/79—Schisandraceae (Schisandra family)
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- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
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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)
- A61K36/898—Orchidaceae (Orchid family)
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Abstract
The invention discloses a kind of brewage process of saline cistanche Schisandra wine, described saline cistanche Schisandra wine is using saline cistanche, the fruit of Chinese magnoliavine as primary raw material, Chinese yam beans are matrix, brewage and form by steps such as pretreatment of raw material, immersion, Chinese yam beans processing, dosing, fermentation, squeeze and filter, mixing ageing, canned sterilizations.The present invention is soaked to saline cistanche, the fruit of Chinese magnoliavine using high spirit, ultra-fine grinding is carried out after immersion, raw material powder is added in matrix again and fermented, farthest remain the nutriment in raw material, reduce the loss of active component, improve the utilization rate of raw material, filtered and clarified using compound clarifier, make the wine body color stability of finished product saline cistanche Schisandra wine, strong fougere, mouthfeel is soft, nutrition is balanced, and with nourishing and health preserving, astringe the lung to stop cough, strengthen immunity of organisms and other effects.
Description
Technical field
The present invention relates to a kind of brewage process of wine, more particularly, to a kind of brewage process of saline cistanche Schisandra wine.
Background technology
Saline cistanche is a kind of parasitic plant for colonizing in desert trees sacsaoul root, is known as the good reputation of " desert ginseng ", tool
There is high medical value, be the rare traditional Chinese medicine of Chinese tradition.Saline cistanche is in history just by Western Regions various countries as upper tribute court
One of usage frequency highest help medicine in the treasure in the court of a feudal ruler, and successive dynasties tonifying kidney and strengthening yang class prescription.《Bencao Jingshu》：Meat desert
Rong, the key medicine of nourshing kidney replenishing vital essence and blood, this tepor of gas, think hot person by mistake according to legend.During sweet energy is except vulcanizing, acid energy enter liver, salty energy nourshing kidney,
Kidney liver is the moon, and cloudy gas is grown, then the labor heat of the five internal organs is moved back certainly, fever and chills pain self-healing in penis.Kidney liver foot, then contain essence and blood day, essence and blood is contained
It is then more sub.Gynecological mass in abdomen, the disease appearing in blood system, blood exuberant then OK, capable then abdominal mass disappear certainly.Bladder is empty, then evil visitor, must mend then perverse trend oneself
Dissipate, pain in the back is from only.Long term usage then be good for and make light of one's life by commiting suicide by fertilizer, and the effect of kidney-nourishing liver replenishing vital essence and blood controls dysentery if saying, and slides to lead stagnant meaning, this
Also must can not say.
The fruit of Chinese magnoliavine, Chinese magnoliavine, five plums etc. are also, are the ripening fruits of the Magnoliaceae schisandra plant fruit of Chinese magnoliavine,《Solar corona
Book on Chinese herbal medicine》Record：" improving eyesight, warming the kidney, wind is controlled, lower gas, is helped digestion, choleraic myospasm, Xuan addiction run quickly globefish cold air, consumer edema, gastric disorder causing nausea, trusted subordinate
Inflatable, quench the thirst, relieving restlessness heat, relieving alcoholism, strengthen the bone." fruit of Chinese magnoliavine contains schizandrin and vitamin C, resin, tannin and a small amount of
Carbohydrate.Have and astringe the lung to stop cough, nourish puckery essence, the effect of antidiarrheal hidroschesis.
With the continuous development of scientific technology, saline cistanche, the fruit of Chinese magnoliavine are processed to the products such as tea, beverage in addition to medicinal,
Saline cistanche Schisandra wine is processed into, there are no same document report.
The content of the invention
The present invention provides a kind of with nourishing and health preserving, the saline cistanche astringeed the lung to stop cough, strengthen the health-care effects such as immunity of organisms
The brewage process of Schisandra wine, improve saline cistanche, the utilization rate of the fruit of Chinese magnoliavine and its nutritive value.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of saline cistanche Schisandra wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select fresh, disease-free saline cistanche, the fruit of Chinese magnoliavine, glaucescent fissistigma root, the root bark of Chinese wolf-berry, spina gleditsiae, Gymnadenia conopsea,
Once purged be cut into 1cm length broken section, takes 6kg broken section of broken section of saline cistanche, the 2kg fruit of Chinese magnoliavine, broken section of 2kg glaucescent fissistigma root, 1kg
Broken section of the root bark of Chinese wolf-berry, broken section of 1kg spina gleditsiae, broken section of 1kg Gymnadenia conopsea it is well mixed, mixed material is made, by mixed material
Steam beating, fixation time 20s are carried out under the conditions of 115 DEG C；
B. soak：It is to be soaked in 72% white wine by the alcoholic strength that the 10kg mixed materials after fixing add 35kg, immersion 20
After it, filtered, soaking wine and mixed material slag is made, mixed material slag is subjected to ultra-fine grinding, mixed material is made
Powder；
C. purple sweetpotato pre-processes：Light violet sweet potato is once purged, is cut into purple sweetpotato grain, will purple sweetpotato grain place digester in cook to
It is ripe without pasting, take out added in the 10kg purple sweetpotato grains after backward boiling 4kg ink ground rice, 2kg jerusalem artichoke powder, 1kg lalang grass rhizome powder,
1kg purslane powder, is stirred, and spreads cooling, and purple sweetpotato material is made；
D. dosing：7.5kg mixed material powder, 4kg distiller's yeast, 4kg sorghum flour, 3kg are added into 10kg purple sweetpotato material
Buckwheat, 2kg mushroom powder, 2kg loquat fruit powder, 2kg distiller's yeast, 0.8kg yeast, 28kg drinking water, mix
Uniformly, fermented grain is made；
E. ferment：The control of fermented grain product temperature is fermented under the conditions of 28 DEG C, when fermented grain alcoholic strength reaches 29% volume ratio, fermentation
Terminate；
F. squeeze and filter：The fermented grain of fermentation ends is subjected to separation of solid and liquid using diatomite filter press, pure mellow wine and vinasse are made, to
0.02kg bentonite, 0.035kg fish glue is added in 10kg pure mellow wines, clarifying treatment is carried out after stirring, stands 20 days, is carried out
Isolated former wine and wine mud；
G. mixing, ageing：The soaking wine 5kg in step b, the former wine 3kg in step f, grape wine 1kg, pomegranate wine 1kg are taken, is mixed
Mixing wine is made after closing uniformly, mixing wine is accelerated into ageing, the MHz of microwave frequency 1600, cold treatment using microwave radiation technology cold treatment
8 days time, 2 DEG C of temperature；
H. canned sterilization：Water dip sterilization will be carried out after mixing wine tinning after ageing, 80 DEG C, time 20min of temperature, meat desert is made
Rong's Schisandra wine, is stored under cryogenic after cooling.
Beneficial effect：The present invention is soaked to saline cistanche, the fruit of Chinese magnoliavine using high spirit, and super fine is carried out after immersion
It is broken, then raw material powder add matrix in fermented, farthest remain the nutriment in raw material, reduce activity into
The loss divided, the utilization rate of raw material is improved, filtered and clarified using compound clarifier, make the wine body of finished product saline cistanche Schisandra wine
Color stability, strong fougere, mouthfeel is soft, nutrition is balanced, and has nourishing and health preserving, astringe the lung to stop cough, strengthen immunity of organisms etc.
Effect.
Embodiment
Embodiment one：
A kind of brewage process of saline cistanche Schisandra wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Once purged be cut into 0.4cm length broken section of fresh, disease-free saline cistanche, the fruit of Chinese magnoliavine is selected, is taken
7.5kg broken section of broken section of saline cistanche, the 2.5kg fruit of Chinese magnoliavine is well mixed, mixed material is made, by mixed material in 120 DEG C of bars
Steam beating, fixation time 12s are carried out under part；
B. soak：It is to be soaked in 63% white wine by the alcoholic strength that the 10kg mixed materials after fixing add 20kg, immersion 8
After it, filtered, soaking wine and mixed material slag is made, mixed material slag is subjected to ultra-fine grinding, mixed material is made
Powder；
C. Chinese yam beans pre-process：Fresh yam beans are once purged, are cut into Chinese yam beans, will Chinese yam beans place digester in cook to
It is ripe to take out the glucose solution for adding that 6kg concentration is 35% in the 10kg Chinese yam beans after backward boiling without pasting, be stirred,
Cooling is spread, Chinese yam beans material is made；
D. dosing：5.5kg mixed material powder, 2.5kg distiller's yeast, 1kg distiller's yeast, 0.1kg are added into 10kg Chinese yam beans material
Yeast, 22kg drinking water, be mixed evenly, be made fermented grain；
E. ferment：The control of fermented grain product temperature is fermented under the conditions of 25 DEG C, when fermented grain alcoholic strength reaches 26% volume ratio, fermentation
Terminate；
F. squeeze and filter：The fermented grain of fermentation ends is subjected to separation of solid and liquid using plate and frame filter press, pure mellow wine and vinasse are made, to
0.025kg chitosan, 0.02kg activated carbon is added in 10kg pure mellow wines, clarifying treatment is carried out after stirring, stands 14 days,
Carry out isolated former wine and wine mud；
G. mixing, ageing：The soaking wine 6kg in step b, the former wine 4kg in step f are taken, mixing wine is made after being well mixed, will
Mix wine and ageing, the MHz of microwave frequency 1000,15 days cold treatment time, 3 DEG C of temperature are accelerated using microwave radiation technology cold treatment；
H. canned sterilization：Water dip sterilization will be carried out after mixing wine tinning after ageing, 75 DEG C, time 15min of temperature, meat desert is made
Rong's Schisandra wine, is stored under cryogenic after cooling.
Embodiment two：
A kind of brewage process of saline cistanche Schisandra wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select that fresh, disease-free saline cistanche, the fruit of Chinese magnoliavine, the root of straight ladybell, reticulate millettia, Radix changii are once purged to be cut
Into broken section of 0.7cm length, take 8kg broken section of broken section of saline cistanche, the 2kg fruit of Chinese magnoliavine, broken section of 1kg the root of straight ladybell, 1kg reticulate millettia broken
Section, broken section of 1kg Radix changii are well mixed, and mixed material is made, mixed material is carried out into steam beating under the conditions of 135 DEG C,
Fixation time is 8s；
B. soak：It is to be soaked in 66% white wine by the alcoholic strength that the 10kg mixed materials after fixing add 34kg, immersion 14
After it, filtered, soaking wine and mixed material slag is made, mixed material slag is subjected to ultra-fine grinding, mixed material is made
Powder；
C. Chinese yam beans pre-process：Fresh yam beans are once purged, are cut into Chinese yam beans, will Chinese yam beans place digester in cook to
It is ripe without pasting, take out and 3kg black corn flours, 1kg yam flour, 1kg lily added in the 10kg Chinese yam beans after backward boiling
Powder, it is stirred, spreads cooling, Chinese yam beans material is made；
D. dosing：8kg mixed material powder, 4kg distiller's yeast, 2kg peameal, 2kg jade are added into 10kg Chinese yam beans material
Ground rice, 1.8kg distiller's yeast, 0.4kg yeast, 25kg drinking water, are mixed evenly, and fermented grain is made；
E. ferment：The control of fermented grain product temperature is fermented under the conditions of 35 DEG C, when fermented grain alcoholic strength reaches 28% volume ratio, fermentation
Terminate；
F. squeeze and filter：The fermented grain of fermentation ends is subjected to separation of solid and liquid using plate and frame filter press, pure mellow wine and vinasse are made, to
0.03kg gelatin, 0.04kg tannin is added in 10kg pure mellow wines, clarifying treatment is carried out after stirring, stands 18 days, is carried out
Isolated former wine and wine mud；
G. mixing, ageing：Take the soaking wine 5.5kg in step b, the former wine 3.5kg in step f, Hawthorn Fruit Wine 0.5kg, Lycium chinense wine
0.5kg, mixing wine is made after being well mixed, mixing wine is accelerated into ageing, microwave frequency 900 using microwave radiation technology cold treatment
MHz, 12 days cold treatment time, 5 DEG C of temperature；
H. canned sterilization：Water dip sterilization will be carried out after mixing wine tinning after ageing, 88 DEG C, time 8min of temperature, meat desert is made
Rong's Schisandra wine, is stored under cryogenic after cooling.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of brewage process of saline cistanche Schisandra wine, it is characterised in that described brewage process uses following steps：
A. pretreatment of raw material：Select fresh, disease-free saline cistanche, the fruit of Chinese magnoliavine, glaucescent fissistigma root, the root bark of Chinese wolf-berry, spina gleditsiae, Gymnadenia conopsea,
Once purged be cut into 1cm length broken section, takes 6kg broken section of broken section of saline cistanche, the 2kg fruit of Chinese magnoliavine, broken section of 2kg glaucescent fissistigma root, 1kg
Broken section of the root bark of Chinese wolf-berry, broken section of 1kg spina gleditsiae, broken section of 1kg Gymnadenia conopsea it is well mixed, mixed material is made, by mixed material
Steam beating, fixation time 20s are carried out under the conditions of 115 DEG C；
B. soak：It is to be soaked in 72% white wine by the alcoholic strength that the 10kg mixed materials after fixing add 35kg, immersion 20
After it, filtered, soaking wine and mixed material slag is made, mixed material slag is subjected to ultra-fine grinding, mixed material is made
Powder；
C. purple sweetpotato pre-processes：Light violet sweet potato is once purged, is cut into purple sweetpotato grain, will purple sweetpotato grain place digester in cook to
It is ripe without pasting, take out added in the 10kg purple sweetpotato grains after backward boiling 4kg ink ground rice, 2kg jerusalem artichoke powder, 1kg lalang grass rhizome powder,
1kg purslane powder, is stirred, and spreads cooling, and purple sweetpotato material is made；
D. dosing：7.5kg mixed material powder, 4kg distiller's yeast, 4kg sorghum flour, 3kg are added into 10kg purple sweetpotato material
Buckwheat, 2kg mushroom powder, 2kg loquat fruit powder, 2kg distiller's yeast, 0.8kg yeast, 28kg drinking water, mix
Uniformly, fermented grain is made；
E. ferment：The control of fermented grain product temperature is fermented under the conditions of 28 DEG C, when fermented grain alcoholic strength reaches 29% volume ratio, fermentation
Terminate；
F. squeeze and filter：The fermented grain of fermentation ends is subjected to separation of solid and liquid using diatomite filter press, pure mellow wine and vinasse are made, to
0.02kg bentonite, 0.035kg fish glue is added in 10kg pure mellow wines, clarifying treatment is carried out after stirring, stands 20 days, is carried out
Isolated former wine and wine mud；
G. mixing, ageing：The soaking wine 5kg in step b, the former wine 3kg in step f, grape wine 1kg, pomegranate wine 1kg are taken, is mixed
Mixing wine is made after closing uniformly, mixing wine is accelerated into ageing, the MHz of microwave frequency 1600, cold treatment using microwave radiation technology cold treatment
8 days time, 2 DEG C of temperature；
H. canned sterilization：Water dip sterilization will be carried out after mixing wine tinning after ageing, 80 DEG C, time 20min of temperature, meat desert is made
Rong's Schisandra wine, is stored under cryogenic after cooling.
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| CN201710529746.5A CN107418817A (en) | 2017-07-02 | 2017-07-02 | A kind of brewage process of saline cistanche Schisandra wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913495A (en) * | 2018-08-04 | 2018-11-30 | 彭常安 | The brewing method of root bark of tree peony dendrobium wine |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118952A (en) * | 2016-06-25 | 2016-11-16 | 明毅强 | A kind of brewage process of Medulla Tetrapanacis Herba Menthae Rotundifoliae wine |
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2017
- 2017-07-02 CN CN201710529746.5A patent/CN107418817A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106118952A (en) * | 2016-06-25 | 2016-11-16 | 明毅强 | A kind of brewage process of Medulla Tetrapanacis Herba Menthae Rotundifoliae wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108913495A (en) * | 2018-08-04 | 2018-11-30 | 彭常安 | The brewing method of root bark of tree peony dendrobium wine |
| CN112159742A (en) * | 2020-10-27 | 2021-01-01 | 山东省葡萄研究院 | Process for preparing cistanche deserticola wine |
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