CN1074789C - Chinese chestnut wine and preparation method thereof - Google Patents
Chinese chestnut wine and preparation method thereof Download PDFInfo
- Publication number
- CN1074789C CN1074789C CN97119423A CN97119423A CN1074789C CN 1074789 C CN1074789 C CN 1074789C CN 97119423 A CN97119423 A CN 97119423A CN 97119423 A CN97119423 A CN 97119423A CN 1074789 C CN1074789 C CN 1074789C
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- CN
- China
- Prior art keywords
- chinese chestnut
- spirits
- wine
- chinese
- paddy
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 64
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 64
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 64
- 235000014101 wine Nutrition 0.000 title claims description 25
- 238000002360 preparation method Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 238000013467 fragmentation Methods 0.000 claims description 6
- 238000006062 fragmentation reaction Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 238000009928 pasteurization Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 238000003860 storage Methods 0.000 claims 1
- 238000007789 sealing Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000015096 spirit Nutrition 0.000 abstract 6
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000003642 hunger Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000007246 mechanism Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000001476 alcoholic effect Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004382 potting Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 244000000053 intestinal parasite Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to Chinese chestnut spirits and a preparing method thereof. The Chinese chestnut spirits use Chinese chestnuts and rice grains as main raw materials, and the Chinese chestnut spirits are processed by the steps of steam brewing, drying by air, heat preservation, cylinder sealing, water addition, spirit taking, etc. The spirits contain various amino acids, vitamins, trace elements, mineral substances, etc. The Chinese chestnut spirits have the efficacy of nourishing the stomach, strengthening the spleen, nourishing the liver, invigorating the kidney, benefiting qi, intensifying the intestine, stopping diarrhea, resisting hunger and effectively regulating mechanisms of human bodies in constant drinking, and the Chinese chestnut spirits belong to a product prolonging life, which is especially suitable for middle-aged people and old people. The present invention does not use any chemical additive, and the Chinese chestnut spirits belong to high-quality green health-care food.
Description
The present invention relates to a kind of Chinese chestnut wine and preparation method thereof.
Chinese chestnut to be planted in China long-standing, Chinese chestnut is edible but also can be used as medicine not only, put down in writing according to Compendium of Material Medica: Chinese chestnut flavor warm in nature is sweet, has the function of wide gas, can control diseases such as gastral cavilty stomachache and infantile malnutrition due to digestive disturbances or intestinalparasites.Because Chinese chestnut contains a large amount of amino acid, VITAMIN, mineral substance and trace element, its pharmaceutical use more and more is subjected to people's favor in addition.People have carried out unremitting effort in order further to develop the Chinese chestnut series product.Still the unmanned at present according to the retrieval Chinese chestnut brewing wine that adopts.
Purpose of the present invention just provide a kind of new be the method that main raw material prepares Chinese chestnut wine with the Chinese chestnut.
The present invention realizes by following scheme.
1,1. Chinese chestnut shell the back gained Chinese chestnut fruit through sorting, cleaning, broken after with immersion after paddy mix by a certain percentage, and mix thoroughly; 2. at high temperature steam to make about 4 hours after mixing thoroughly, steam make Chinese chestnut, paddy all well-done till, get pot; 3. dry after getting pot, dry temperature and be controlled at 35-38 ℃, air dried is mixed an amount of distiller's yeast simultaneously; 4. after distiller's yeast stirred, be incubated 24 hours this moment, and temperature is controlled at 36-40 ℃, and will stir once halfway; 5. after being incubated 24 hours, following potting cylinder, cylinder is wanted the medication sterilization before the following cylinder, and the envelope cylinder time was generally 10-12 days, required sealing, counted to seal first day of cylinder, opened cylinder in 4-7 days and added an amount of water, sealed cylinder again and made its sealing, and temperature remains on 36-39 ℃; 6. get cylinder after 10-12 days, put into pot and steam wine, steaming is made promptly to steam in 3-4 hour and is spawned Chinese chestnut wine; 7. with the Chinese chestnut wine that distills out envelope cylinder about 4 months, can be canned the finished product Chinese chestnut wine.
2, after 1. Chinese chestnut is shelled, the Chinese chestnut of gained fruit after sorting, cleaning, fragmentation, is put into pot and adds an amount of water, at high temperature steam and make, steaming the wine time is 4-5 hour, and distills out an amount of Chinese chestnut juice, and Chinese chestnut juice degree Beaume is 30 °-40 ° and is advisable; 2. the Chinese chestnut juice and the high-quality base wine that distill out are blent by a certain percentage; 3. after blending Chinese chestnut wine sealing stored regular hour after-filtration, canned finished product Chinese chestnut wine.
The present invention has Chinese chestnut fragrance, and giving off a strong fragrance is mellow, unique flavor, pure and fresh tasty and refreshing, have the effect of nourishing stomach and spleen, nourishing liver and kidney, can regulate function of human body effectively, especially can play the effect that improves the health to the elderly, be that the ideal of Chinese chestnut deep processing one of is selected.
Below in conjunction with accompanying drawing the present invention is described in further detail.
Fig. 1 is the process flow sheet of the embodiment of the invention one.
Fig. 2 is the process flow sheet of the embodiment of the invention two,
Embodiment one, every pot of paddy and Chinese chestnut mixture are by 250 kilograms of calculating.
1, selected paddy and Chinese chestnut fruit, and by the ratio of 7: 3 or 6: 4, with paddy clean, immersion, soak time is 8-10 hour.Chinese chestnut is really cleaned, fragmentation;
2, with the Chinese chestnut after fragmentation fruit with soak after paddy mix, and mix thoroughly.Mixture after mixing thoroughly is placed on to steam in the pot and makes, and steams 4 hours wine time and is advisable, and steams and makes the simultaneously ripe desirable pot of Chinese chestnut paddy;
3, get pot after, the mixture of paddy and Chinese chestnut fruit taken out dries, dry temperature and be controlled at 35-38 ℃, admix distiller's yeast.The amount of admixing of head mold song or Daqu is the 0.3-0.4% of mixture weight, and koji is 0.03-0.04%, after stirring, and is incubated 24 hours under 36-40 ℃ of temperature, stirs once midway.
4, insulation is after 24 hours, following potting cylinder, before the following cylinder, cylinder is wanted the medication sterilization, the envelope cylinder time is 10-12 days, require sealing, count, opened cylinder and add an amount of water in 4-7 days from first day of envelope cylinder, amount of water is 1-1.5 a times of disposable adding mixture weight, seal cylinder again after adding water, make its sealing, and make temperature remain on 36-39 ℃.
5, the envelope cylinder was got cylinder after 10-12 days, steamed to make again and got wine, and getting the per 100 kilograms of mixtures of capacity for liquor is that 22-28 kilogram alcoholic strength is 46-50 °, and promptly extraction yield is 22-28%.
6, the Chinese chestnut wine that extracted is stored the time more than 4 months, take out canned finished product Chinese chestnut wine.
Embodiment two, with 100 kilograms of calculating of every pot of Chinese chestnut
1, selected Chinese chestnut fruit is 100 kilograms, puts into pot and steam wine after cleaning fragmentation, steams to add water 30-50 kilogram when making, i.e. the 30-50% of Chinese chestnut fruit weight.
2, steam to make to going out Chinese chestnut juice, Chinese chestnut juice be extracted as the 12-18 kilogram, be about to the 12-18% of Chinese chestnut fruit weight, be advisable for the degree Beaume 30-40 of Chinese chestnut juice °.
3, getting 16 kilograms of Chinese chestnut juice from the Chinese chestnut juice of the 12-18 kilogram that extracted, to add people's alcoholic strength be in 50 ° 100 kilograms of the high-quality base wine, to blend even after-filtration, store alcoholic strength be 42 ° Chinese chestnut wine.
Claims (2)
1, a kind of production method of Chinese chestnut wine, it is to be main raw material with Chinese chestnut and paddy, it is characterized in that:
(1) its complete processing comprises:
Chinese chestnut fruit through sorting, cleaning, peeling fragmentation, and paddy clean, soak be mixed together, steam wines again, mix song, wine is fermented, gets in insulation, envelope cylinder, storage, filtration, pasteurization form;
(2) ratio of paddy and Chinese chestnut fruit is 7: 3 or 6: 4;
(3) head mold song in the distiller's yeast or Daqu are that 0.3-0.4%, koji are 0.03-0.04%;
(4) mix Qu Wendu 35-38 ℃, holding temperature is 36-40 ℃, and soaking time is 24 hours, and envelope cylinder temperature is 36-39 ℃;
(5) envelope is 10-12 days the cylinder time, adds the water time for from 4-7 days of envelope cylinder, amount of water be the Chinese chestnut fruit with the 1-1.5 of paddy mixture weight doubly.
2, a kind of production method of Chinese chestnut wine is characterized by:
(1) its complete processing comprises:
Chinese chestnut fruit through sorting, cleaning, peeling fragmentation, steam and make, get Chinese chestnut juice and add high-quality base wine and blend and form;
(2) Chinese chestnut is really steamed and makes the 30-50% that amount of water is a Chinese chestnut fruit weight;
(3), to extract Chinese chestnut juice be the really heavy 12-18% of Chinese chestnut, Chinese chestnut juice degree Beaume is 30-40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119423A CN1074789C (en) | 1997-10-17 | 1997-10-17 | Chinese chestnut wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119423A CN1074789C (en) | 1997-10-17 | 1997-10-17 | Chinese chestnut wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1215080A CN1215080A (en) | 1999-04-28 |
| CN1074789C true CN1074789C (en) | 2001-11-14 |
Family
ID=5175362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97119423A Expired - Fee Related CN1074789C (en) | 1997-10-17 | 1997-10-17 | Chinese chestnut wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1074789C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101260361B (en) * | 2008-05-12 | 2011-04-20 | 高来 | Method for producing chestnut wine |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN104513765B (en) * | 2015-01-23 | 2016-10-12 | 河北科技师范学院 | A kind of Semen Castaneae lamb health-care yellow wine and processing technology thereof |
| CN105296281B (en) * | 2015-11-18 | 2018-04-13 | 河北科技师范学院 | A kind of Chinese chestnut rice wine and preparation method thereof |
| CN105733899B (en) * | 2016-02-19 | 2018-12-18 | 陈俊杰 | A kind of health kidney tonifying Chinese chestnut wine and preparation method thereof |
| CN105670881A (en) * | 2016-02-22 | 2016-06-15 | 彭海英 | Health-care kidney-tonifying Chinese chestnut wine and making method thereof |
| CN105969576A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of Chinese chestnut health care wine |
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN107841420A (en) * | 2017-12-20 | 2018-03-27 | 黄冈师范学院 | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106455A (en) * | 1994-02-07 | 1995-08-09 | 麻城市枸杞开发研究所 | Lycium chinense wine |
| CN1156176A (en) * | 1996-01-30 | 1997-08-06 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
-
1997
- 1997-10-17 CN CN97119423A patent/CN1074789C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106455A (en) * | 1994-02-07 | 1995-08-09 | 麻城市枸杞开发研究所 | Lycium chinense wine |
| CN1156176A (en) * | 1996-01-30 | 1997-08-06 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1215080A (en) | 1999-04-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Applicant after: Tianshi Chestnut Brewage Co., Ltd., Yingtan City, Jiangxi Prov. Applicant before: Zhan Zirong Applicant before: Gao Chunfa Applicant before: Yang Zifeng Applicant before: Huang Shenggao |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: ZHAN ZIRONG; GAO CHUNFA; YANG ZIFENG; HUANG SHENGGAO TO: JIANGXI PROVINCEYINGTAN CITY TIANSHI CHESTNUT WINE CO., LTD. |
|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: XUE YULIN Free format text: FORMER OWNER: JIANGXI PROVINCE YINGTAN CITY TIANSHI CHESTNUT WINE CO., LTD. Effective date: 20050204 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20050204 Address after: 335000, No. 214, Fu Gong street, supernatant Town, Jiangxi, Yingtan Patentee after: Xue Yulin Address before: 335000 No. 154 Tianshi Road, supernatant Town, Yingtan, Jiangxi Patentee before: Tianshi Chestnut Brewage Co., Ltd., Yingtan City, Jiangxi Prov. |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20011114 Termination date: 20091117 |