CN108795622A - A kind of semi-fermented arrow thorn wine and its production technology - Google Patents
A kind of semi-fermented arrow thorn wine and its production technology Download PDFInfo
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Abstract
A kind of semi-fermented arrow thorn wine and production technology, belong to animal-plant kind alcoholic drink mixed with fruit juice and production technology.It adopts and is prepared by the following steps:Refined arrow thorn, refined arrow thorn powder, arrow thorn soaking wine, refined arrow thorn powdered carbon, tanning arrow thorn soup, auxiliary material wine prepares and arrow pierces wine fermentation.The invention has the advantages that：Using sorghum liquor, fruit fermented wine as base liquor, by soaking, boiling, levigation and fermentation be added artificial breeding porcupine it is perverse be nutrient source and functional components, on traditional zymotic fruit wine Process ba- sis, add auxiliary material traditional Chinese medicine ingredients fermentation fruit wine, product had both remained fermentation fruit wine beneficial element, the heath-function ingredient of Hao Ci and auxiliary material is increased again, beneficial to health.
Description
Technical field
A kind of semi-fermented arrow thorn wine and production technology, belong to animal-plant kind alcoholic drink mixed with fruit juice and production technology.
Background technology
Porcupine is called porcupine, and porcupine is perverse and well-known with the long spine of its body surface.Due to wild porcupine increasingly depleted, face absolutely
Mark, after China artificial breeding porcupine starts from 2000.Porcupine is a kind of rare animal that economic value is very high, porcupine quill (also known as
Person of outstanding talent's thorn or arrow thorn), international title is " Su Gemao ".Person of outstanding talent's thorn (arrow thorn) is made of high protein, is found after testing containing rich
The rich necessary amino acid of human body, vitamin B1、B2, vitamin E and abundant minerals (calcium, iron, magnesium, zinc, selenium).Person of outstanding talent thorn with
Its porcupine meat all without toxic side effect, according to《Luchuan draft》,《Chinese draft》,《Animal illustrated handbook》Deng record, person of outstanding talent thorn with decompression,
Ventilation, analgesia, promoting blood circulation, stagnation resolvation, wind-dispelling, dredging collateral, lactagogue, reinforcing the kidney and controlling noctural emission, contracting urine and other effects, cure mainly stomach, hemorrhoid, malignant sore, painstaking effort
The illnesss such as pipe hardening, leukaemia, hypogalactia, seminal emission, premature ejaculation, pain in waist and lower extremities, rheumatism, sphagitis, pruitus, dandruff.
Due to artificial breeding porcupine starting evening, the exploitation of meat-eating race especially person of outstanding talent's thorn product just starts.It has been reported that
Person of outstanding talent's thorn is commonly used to fabricate advanced Fishing float and artwork ornaments, civil generally to be steep in wine using person of outstanding talent's thorn as food pharmaceutical preparations
Drink, skin affected part is swallowed or is smeared to person of outstanding talent's thorn milling, and person of outstanding talent pierces to boil water or brewed for drinking, also prescription Fang Hao pierce powder or be incorporated prescription at
Ball is cured the disease at scattered take.The food drug of such form has had the following problems to be solved：It is steep in wine and is drunk using person of outstanding talent's thorn, simply person of outstanding talent
Thorn steeps in white wine so that person of outstanding talent's thorn is difficult to that active ingredient is precipitated, to Hao Ci and a kind of waste, person of outstanding talent's thorn it is to boil water or make tea there is also
Same problem.
Invention content：
The problem to be solved in the present invention provides a kind of using porcupine quill as raw material and can be effective aiming above insufficient
The alcoholic drink mixed with fruit juice and its production technology of porcupine quill nutritional ingredient is precipitated.Its technical solution is as follows：
A kind of semi-fermented arrow thorn wine, key technology, which is to adopt, to be prepared by the following steps:
1) prepared by raw material：
1. refined arrow thorn:Fresh arrow thorn is cleaned up, is dried, is cut into 3~5cm segments, heating in iron pan is put into and turns over
It fries to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：100~120 parts of magma jowar white wine are taken, 2~3 parts of refined arrow thorns are put into, after impregnating 6~7 days
It pulls arrow thorn out, then the arrow pulled out thorn is put into another 100~120 parts of magma jowar white wine and is impregnated 13~14 days, pull arrow thorn out, it will
The arrow thorn soaking wine mixing impregnated twice, sealing are spare；
4. refined arrow pierces powdered carbon：The arrow thorn dried after soaking in Chinese liquor twice, sealing are sintered into charcoal, are ground into arrow thorn charcoal
Powder；
5. boiling arrow pierces soup：It takes 100~120 parts of water that 2~3 parts of refined arrow thorn powder are added, is boiled 30~35 minutes after mixing,
It is spare after cooling；
6. prepared by auxiliary material wine：Respectively by 5~7 portions of matrimony vines, 5~7 parts of ginsengs, 5~7 portions of Semen sesami nigrums, 3~4 parts of walnut meat powders
It is broken into fine powder, takes 100~120 parts of magma sorghum liquors to be added in fine powders and extract 13~14 days, filtering, separate dressing wine liquid and auxiliary
Cooking wine slag is sealed up for safekeeping spare respectively；
2) arrow pierces wine fermentation：
1. arrow is added in fruit juice pierces soup, arrow pierces 30%~100% that soup dosage is fruit juice, and it is 8 that mixed liquor, which adjusts acidity,
~9g/L, fruit juice sugar amount are adjusted to 170~190g/L, and deployed fruit juice feed liquid is pumped into fermentation tank；
2. 5~8 parts of fruit wine yeast liquid are added into 100~120 parts of fruit juice feed liquids obtains karusen, after 3~4 hours, it is added
0.5~1 part of arrow thorn powdered carbon and 5~6 parts of auxiliary material schlempes, main fermentation 9~12 days；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 18~21 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing, allotment, filling finished product.
A kind of production technology of semi-fermented arrow thorn wine, key technology are to include the following steps:
1) prepared by raw material：
1. refined arrow thorn:Fresh arrow thorn is cleaned up, is dried, is cut into 3~5cm segments, heating in iron pan is put into and turns over
It fries to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：100~120 parts of magma jowar white wine are taken, 2~3 parts of refined arrow thorns are put into, after impregnating 6~7 days
It pulls arrow thorn out, then the arrow pulled out thorn is put into another 100~120 parts of magma jowar white wine and is impregnated 13~14 days, pull arrow thorn out, it will
The arrow thorn soaking wine mixing impregnated twice, sealing are spare；
4. refined arrow pierces powdered carbon：The arrow thorn dried after soaking in Chinese liquor twice, sealing are sintered into charcoal, are ground into arrow thorn charcoal
Powder；
5. boiling arrow pierces soup：It takes 100~120 parts of water that 2~3 parts of refined arrow thorn powder are added, is boiled 30~35 minutes after mixing,
It is spare after cooling；
6. prepared by auxiliary material wine：Respectively by 5~7 portions of matrimony vines, 5~7 parts of ginsengs, 5~7 portions of Semen sesami nigrums, 3~4 parts of walnut meat powders
It is broken into fine powder, takes 100~120 parts of magma sorghum liquors to be added in fine powders and extract 13~14 days, filtering, separate dressing wine liquid and auxiliary
Cooking wine slag is sealed up for safekeeping spare respectively；
2) arrow pierces wine fermentation：
1. arrow is added in fruit juice pierces soup, arrow pierces 30%~100% that soup dosage is fruit juice, the high verjuice (1Og/L containing acid
Or more) arrow thorn soup dosage can be increased, the upper limit is the 100% of fruit juice amount, in low verjuice (middle verjuice 7 one 9g/L containing acid, it is low
Verjuice is less than 6g/L containing acid) it arrow thorn soup lower limit is added is no less than the 30% of fruit juice amount, it is 8~9g/L that mixed liquor, which adjusts acidity,
Fruit juice sugar amount is adjusted to 170~190g/L, and deployed fruit juice feed liquid is pumped into fermentation tank；
2. 5~8 parts of fruit wine yeast liquid are added into 100~120 parts of fruit juice feed liquids obtains karusen, after 3~4 hours, it is added
0.5~1 part of arrow thorn powdered carbon and 5~6 parts of auxiliary material schlempes, main fermentation 9~12 days；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 18~21 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing, allotment, filling finished product.
Compared with prior art, the present invention has the advantages that：
1, using jowar white wine, fruit fermented wine as base liquor, by soaking, boiling, levigation and fermentation be added artificial breeding porcupine
Perverse is nutrient source and functional components, on traditional zymotic fruit wine Process ba- sis, adds auxiliary material traditional Chinese medicine ingredients fermentation fruit wine, product
Not only fermentation fruit wine beneficial element had been remained, but also has increased the heath-function ingredient of Hao Ci and auxiliary material, beneficial to health.
2, the contained abundant N element of person of outstanding talent's thorn increases yeast nutritional source, and yeast metabolism is promoted to generate more human bodies
Required life power element；On the other hand, the trace element such as contained abundant minerals of person of outstanding talent's thorn is in wine fermentation traditional aging process
It can effectively be precipitated, after being neutralized for the physiological neutral tartaric acid of representative with citric acid, the tartaric acid salt of physiology alkalinity is dissolved in wine,
The biology alkalinity for enhancing fruit wine, is relatively beneficial to body-care, auxiliary material not only assigns product color, and enhances product
Alimentary health-care function.
3, the product brewed in fruit wine production process, which is added, in person of outstanding talent's thorn does not have fishy smell, fruit wine style unaffected, moreover it is possible to increase
Mellow sense.
4, this patent product is numbered through Hua Ce detection techniques Co., Ltd of Wuhan City examining report
A2180052462101002CR1 detections (attachment is shown in that substantive examination proves data), testing result meets national standard.
Specific implementation mode：
Embodiment one：
A kind of semi-fermented arrow thorn wine, it is characterised in that adopt and be prepared by the following steps:
1) prepared by raw material：
1. refined arrow thorn:After the porcupine of artificial feeding is slaughtered, fresh arrow is pierced or the thorn cleaning of dry arrow is dry by peeling and taking its arrow thorn
Only it, dries, cuts into 3~5cm segments, be put into heating in iron pan and stir-fry to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：100 parts of magma jowar white wine (distilling former wine not to be watered, 60 degree or more white wine) are taken, are put into 2
The refined arrow thorn of part, pulls arrow thorn out, then the arrow pulled out thorn is put into another 100 parts of magma jowar white wine and is impregnated 13 days after impregnating 6 days,
It pulls arrow thorn out, the arrow impregnated twice thorn soaking wine is mixed, sealing is spare；The arrow thorn pulled out dries, for refining arrow thorn
Carbon dust；
4. refined arrow pierces powdered carbon：Dried after soaking in Chinese liquor twice arrow thorn, sealing be sintered into charcoal (or by arrow pierce cut
After pipe nipple long 1cm or so, decoct and fry repeatedly), it is ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：Take 100 parts of drinking public water supplies that 2 parts of refined arrow thorn powder are added, being boiled 30 minutes after mixing (needs not
When stirring prevent arrow thorn powder from gluing pot), it is spare after cooling；This arrow thorn soup cooling after shelve winter summer time be no more than 2~6 hours,
Pay attention to container and work apparatus disinfection, workshop and ambient enviroment health, prevents miscellaneous bacteria from infecting.
6. prepared by auxiliary material wine：5 portions of matrimony vines, 7 parts of ginsengs, 5 parts of Semen sesami nigrums (stir-fry), 4 parts of walnut meat powders are broken into fine powder respectively,
It takes 100 parts of magma sorghum liquors to be added in fine powder to extract 14 days, filter, separate dressing wine liquid and auxiliary material schlempe are sealed up for safekeeping standby respectively
With；
2) arrow pierces wine fermentation：
1. 30 portions of arrows thorn soup are added to 100 parts of pear juices (5g/L containing acid, low verjuice) are inner, adding citric acid adjusts mixed liquor acid
Degree is 8g/L, fruit juice sugar amount is adjusted to 170g/L with fructose syrup, (fermented wine degree is up to 10~11 for deployed fruit juice feed liquid
Degree) it is pumped into fermentation tank；
2. 5 parts of fruit wine yeast liquid are added into 100 parts of fruit juice feed liquids obtains karusen, after 3 hours, liquid level blistering enters yeast
Animated period is bred, 0.5 part of arrow thorn powdered carbon and 5 parts of auxiliary material schlempes, main fermentation 9 days is added；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 18 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing 6 months or more, by traditional handicraft allotment, clarification, refined filtration and sterile filling finished product, storage.
The production technology of above-mentioned semi-fermented arrow thorn wine, key technology are to include the following steps:
1) prepared by raw material：
1. refined arrow thorn:After the porcupine of artificial feeding is slaughtered, fresh arrow is pierced or the thorn cleaning of dry arrow is dry by peeling and taking its arrow thorn
Only it, dries, cuts into 3~5cm segments, be put into heating in iron pan and stir-fry to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：100 parts of magma jowar white wine (distilling former wine not to be watered, 60 degree or more white wine) are taken, are put into 2
The refined arrow thorn of part, pulls arrow thorn out, then the arrow pulled out thorn is put into another 100 parts of magma jowar white wine and is impregnated 13 days after impregnating 6 days,
It pulls arrow thorn out, the arrow impregnated twice thorn soaking wine is mixed, sealing is spare；The arrow thorn pulled out dries, for refining arrow thorn
Carbon dust；
4. refined arrow pierces powdered carbon：Dried after soaking in Chinese liquor twice arrow thorn, sealing be sintered into charcoal (or by arrow pierce cut
After pipe nipple long 1cm or so, decoct and fry repeatedly), it is ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：Take 100 parts of drinking public water supplies that 2 parts of refined arrow thorn powder are added, being boiled 30 minutes after mixing (needs not
When stirring prevent arrow thorn powder from gluing pot), it is spare after cooling；This arrow thorn soup cooling after shelve winter summer time be no more than 2~6 hours,
Pay attention to container and work apparatus disinfection, workshop and ambient enviroment health, prevents miscellaneous bacteria from infecting.
6. prepared by auxiliary material wine：5 portions of matrimony vines, 7 parts of ginsengs, 5 parts of Semen sesami nigrums (stir-fry), 4 parts of walnut meat powders are broken into fine powder respectively,
It takes 100 parts of magma sorghum liquors to be added in fine powder to extract 14 days, filter, separate dressing wine liquid and auxiliary material schlempe are sealed up for safekeeping standby respectively
With；
2) arrow pierces wine fermentation：
1. 30 portions of arrows thorn soup are added to 100 parts of pear juices (5g/L containing acid, low verjuice) are inner, adding citric acid adjusts mixed liquor acid
Degree is 8g/L, fruit juice sugar amount is adjusted to 170g/L with fructose syrup, (fermented wine degree is up to 10~11 for deployed fruit juice feed liquid
Degree) it is pumped into fermentation tank；
2. 5 parts of fruit wine yeast liquid are added into 100 parts of fruit juice feed liquids obtains karusen, after 3 hours, liquid level blistering enters yeast
Animated period is bred, 0.5 part of arrow thorn powdered carbon and 5 parts of auxiliary material schlempes, main fermentation 9 days is added；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 18 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing 6 months or more, by traditional handicraft allotment, clarification, refined filtration and sterile filling finished product, storage.
Embodiment two：
A kind of semi-fermented arrow thorn wine, it is characterised in that adopt and be prepared by the following steps:
1) prepared by raw material：
1. refined arrow thorn:After the porcupine of artificial feeding is slaughtered, fresh arrow is pierced or the thorn cleaning of dry arrow is dry by peeling and taking its arrow thorn
Only it, dries, cuts into 3~5cm segments, be put into heating in iron pan and stir-fry to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：120 parts of magma jowar white wine are taken, 3 parts of refined arrow thorns is put into, pulls arrow thorn after impregnating 7 days out, then
The arrow pulled out thorn is put into another 120 parts of magma jowar white wine and is impregnated 14 days, arrow thorn is pulled out, the arrow impregnated twice is pierced and is soaked
It steeps in wine mixing, sealing is spare；The arrow thorn pulled out dries, and carbon dust is pierced for refining arrow；
4. refined arrow pierces powdered carbon：Dried after soaking in Chinese liquor twice arrow thorn, sealing be sintered into charcoal (or by arrow pierce cut
After pipe nipple long 1cm or so, decoct and fry repeatedly), it is ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：Take 120 parts of drinking public water supplies that 3 parts of refined arrow thorn powder are added, being boiled 35 minutes after mixing (needs not
When stirring prevent arrow thorn powder from gluing pot), it is spare after cooling；
6. prepared by auxiliary material wine：7 portions of matrimony vines, 5 parts of ginsengs, 7 parts of Semen sesami nigrums (stir-fry), 3 parts of walnut meat powders are broken into fine powder respectively,
It takes 120 parts of magma sorghum liquors to be added in fine powder to extract 13 days, filter, separate dressing wine liquid and auxiliary material schlempe are sealed up for safekeeping standby respectively
With；
2) arrow pierces wine fermentation：
1. 72 portions of arrows thorn soup are added to 120 parts of ciders (8g/L containing acid, middle verjuice) are inner, adding citric acid adjusts mixed liquor
Acidity is 9g/L, and fruit juice sugar amount is adjusted to 190g/L with fructose syrup, deployed fruit juice feed liquid (fermented wine degree up to 10~
11 degree) it is pumped into fermentation tank；
2. 8 parts of fruit wine yeast liquid are added into 120 parts of fruit juice feed liquids obtains karusen, after 4 hours, liquid level blistering enters yeast
Animated period is bred, 1 part of arrow thorn powdered carbon and 6 parts of auxiliary material schlempes, main fermentation 12 days is added；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 21 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing 6 months or more, by traditional handicraft allotment, clarification, refined filtration and sterile filling finished product, storage.
The production technology of above-mentioned semi-fermented arrow thorn wine, key technology are to include the following steps:
1) prepared by raw material：
1. refined arrow thorn:After the porcupine of artificial feeding is slaughtered, fresh arrow is pierced or the thorn cleaning of dry arrow is dry by peeling and taking its arrow thorn
Only it, dries, cuts into 3~5cm segments, be put into heating in iron pan and stir-fry to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：120 parts of magma jowar white wine are taken, 3 parts of refined arrow thorns is put into, pulls arrow thorn after impregnating 7 days out, then
The arrow pulled out thorn is put into another 120 parts of magma jowar white wine and is impregnated 14 days, arrow thorn is pulled out, the arrow impregnated twice is pierced and is soaked
It steeps in wine mixing, sealing is spare；The arrow thorn pulled out dries, and carbon dust is pierced for refining arrow；
4. refined arrow pierces powdered carbon：Dried after soaking in Chinese liquor twice arrow thorn, sealing be sintered into charcoal (or by arrow pierce cut
After pipe nipple long 1cm or so, decoct and fry repeatedly), it is ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：Take 120 parts of drinking public water supplies that 3 parts of refined arrow thorn powder are added, being boiled 35 minutes after mixing (needs not
When stirring prevent arrow thorn powder from gluing pot), it is spare after cooling；
6. prepared by auxiliary material wine：7 portions of matrimony vines, 5 parts of ginsengs, 7 parts of Semen sesami nigrums (stir-fry), 3 parts of walnut meat powders are broken into fine powder respectively,
It takes 120 parts of magma sorghum liquors to be added in fine powder to extract 13 days, filter, separate dressing wine liquid and auxiliary material schlempe are sealed up for safekeeping standby respectively
With；
2) arrow pierces wine fermentation：
1. 72 portions of arrows thorn soup are added to 120 parts of ciders (8g/L containing acid, middle verjuice) are inner, adding citric acid adjusts mixed liquor
Acidity is 9g/L, and fruit juice sugar amount is adjusted to 190g/L with fructose syrup, deployed fruit juice feed liquid (fermented wine degree up to 10~
11 degree) it is pumped into fermentation tank；
2. 8 parts of fruit wine yeast liquid are added into 120 parts of fruit juice feed liquids obtains karusen, after 4 hours, liquid level blistering enters yeast
Animated period is bred, 1 part of arrow thorn powdered carbon and 6 parts of auxiliary material schlempes, main fermentation 12 days is added；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 21 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing 6 months or more, by traditional handicraft allotment, clarification, refined filtration and sterile filling finished product, storage.
Embodiment three：
A kind of semi-fermented arrow thorn wine, it is characterised in that adopt and be prepared by the following steps:
1) prepared by raw material：
1. refined arrow thorn:After the porcupine of artificial feeding is slaughtered, fresh arrow is pierced or the thorn cleaning of dry arrow is dry by peeling and taking its arrow thorn
Only it, dries, cuts into 3~5cm segments, be put into heating in iron pan and stir-fry to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：110 parts of magma jowar white wine are taken, 3 parts of refined arrow thorns is put into, pulls arrow thorn after impregnating 7 days out, then
The arrow pulled out thorn is put into another 110 parts of magma jowar white wine and is impregnated 13 days, arrow thorn is pulled out, the arrow impregnated twice is pierced and is soaked
It steeps in wine mixing, sealing is spare；The arrow thorn pulled out dries, and carbon dust is pierced for refining arrow；
4. refined arrow pierces powdered carbon：Dried after soaking in Chinese liquor twice arrow thorn, sealing be sintered into charcoal (or by arrow pierce cut
After pipe nipple long 1cm or so, decoct and fry repeatedly), it is ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：Take 110 parts of drinking public water supplies that 3 parts of refined arrow thorn powder are added, being boiled 35 minutes after mixing (needs not
When stirring prevent arrow thorn powder from gluing pot), it is spare after cooling；
6. prepared by auxiliary material wine：6 portions of matrimony vines, 6 parts of ginsengs, 6 parts of Semen sesami nigrums (stir-fry), 3 parts of walnut meat powders are broken into fine powder respectively,
It takes 110 parts of magma sorghum liquors to be added in fine powder to extract 14 days, filter, separate dressing wine liquid and auxiliary material schlempe are sealed up for safekeeping standby respectively
With；
2) arrow pierces wine fermentation：
1. into 110 parts of dark-plum juices (28g/L containing acid, high verjuice) plus 110 parts of arrows pierce soup, adding citric acid adjusts mixed liquor
Acidity is 9g/L, and fruit juice sugar amount is adjusted to 180g/L with fructose syrup, deployed fruit juice feed liquid (fermented wine degree up to 10~
11 degree) it is pumped into fermentation tank；
2. 6 parts of fruit wine yeast liquid are added into 110 parts of fruit juice feed liquids obtains karusen, after 4 hours, liquid level blistering enters yeast
Animated period is bred, 0.8 part of arrow thorn powdered carbon and 5 parts of auxiliary material schlempes, main fermentation 10 days is added；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 20 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing 6 months or more, by traditional handicraft allotment, clarification, refined filtration and sterile filling finished product, storage.
The production technology of above-mentioned semi-fermented arrow thorn wine, key technology are to include the following steps:
1) prepared by raw material：
1. refined arrow thorn:After the porcupine of artificial feeding is slaughtered, fresh arrow is pierced or the thorn cleaning of dry arrow is dry by peeling and taking its arrow thorn
Only it, dries, cuts into 3~5cm segments, be put into heating in iron pan and stir-fry to golden yellow；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：110 parts of magma jowar white wine are taken, 3 parts of refined arrow thorns is put into, pulls arrow thorn after impregnating 7 days out, then
The arrow pulled out thorn is put into another 110 parts of magma jowar white wine and is impregnated 13 days, arrow thorn is pulled out, the arrow impregnated twice is pierced and is soaked
It steeps in wine mixing, sealing is spare；The arrow thorn pulled out dries, and carbon dust is pierced for refining arrow；
4. refined arrow pierces powdered carbon：Dried after soaking in Chinese liquor twice arrow thorn, sealing be sintered into charcoal (or by arrow pierce cut
After pipe nipple long 1cm or so, decoct and fry repeatedly), it is ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：Take 110 parts of drinking public water supplies that 3 parts of refined arrow thorn powder are added, being boiled 35 minutes after mixing (needs not
When stirring prevent arrow thorn powder from gluing pot), it is spare after cooling；
6. prepared by auxiliary material wine：6 portions of matrimony vines, 6 parts of ginsengs, 6 parts of Semen sesami nigrums (stir-fry), 3 parts of walnut meat powders are broken into fine powder respectively,
It takes 110 parts of magma sorghum liquors to be added in fine powder to extract 14 days, filter, separate dressing wine liquid and auxiliary material schlempe are sealed up for safekeeping standby respectively
With；
2) arrow pierces wine fermentation：
1. into 110 parts of dark-plum juices (28g/L containing acid, high verjuice) plus 110 parts of arrows pierce soup, adding citric acid adjusts mixed liquor
Acidity is 9g/L, and fruit juice sugar amount is adjusted to 180g/L with fructose syrup, deployed fruit juice feed liquid (fermented wine degree up to 10~
11 degree) it is pumped into fermentation tank；
2. 6 parts of fruit wine yeast liquid are added into 110 parts of fruit juice feed liquids obtains karusen, after 4 hours, liquid level blistering enters yeast
Animated period is bred, 0.8 part of arrow thorn powdered carbon and 5 parts of auxiliary material schlempes, main fermentation 10 days is added；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 20 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters ageing
Phase；
5. ageing 6 months or more, by traditional handicraft allotment, clarification, refined filtration and sterile filling finished product, storage.
Claims (2)
1. a kind of semi-fermented arrow pierces wine, it is characterised in that adopt and be prepared by the following steps:
1) prepared by raw material：
1. refined arrow thorn:Arrow thorn is cleaned up, is dried, is cut into 3~5cm segments, heating in iron pan is put into and stir-fries to golden yellow
Color；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：100~120 parts of magma jowar white wine are taken, 2~3 parts of refined arrow thorns is put into, is pulled out after impregnating 6~7 days
Arrow pierces, then the arrow pulled out thorn is put into another 100~120 parts of magma jowar white wine and is impregnated 13~14 days, pulls arrow thorn out, will twice
Obtained arrow thorn soaking wine mixing is impregnated, sealing is spare；
4. refined arrow pierces powdered carbon：The arrow thorn dried after soaking in Chinese liquor twice, sealing are sintered into charcoal, are ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：It takes 100~120 parts of water that 2~3 parts of refined arrow thorn powder are added, is boiled 30~35 minutes after mixing, it is cooling
It is spare afterwards；
6. prepared by auxiliary material wine：5~7 portions of matrimony vines, 5~7 parts of ginsengs, 5~7 portions of Semen sesami nigrums, 3~4 parts of walnut meat powders are broken into respectively
Fine powder takes 100~120 parts of magma sorghum liquors to be added in fine powder and extracts 13~14 days, filters, separate dressing wine liquid and auxiliary material wine
Slag is sealed up for safekeeping spare respectively；
2) arrow pierces wine fermentation：
1. arrow is added in fruit juice pierces soup, arrow pierces 30%~100% that soup dosage is fruit juice, and it is 8~9g/ that mixed liquor, which adjusts acidity,
L, fruit juice sugar amount are adjusted to 170~190g/L, and deployed fruit juice feed liquid is pumped into fermentation tank；
2. 5~8 parts of fruit wine yeast liquid are added into 100~120 parts of fruit juice feed liquids obtains karusen, after 3~4 hours, addition 0.5~
1 part of arrow thorn powdered carbon and 5~6 parts of auxiliary material schlempes, main fermentation 9~12 days；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 18~21 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters the ageing phase；
5. ageing, allotment, filling finished product.
2. a kind of production technology of semi-fermented arrow thorn wine, it is characterised in that include the following steps:
1) prepared by raw material：
1. refined arrow thorn:Arrow thorn is cleaned up, is dried, is cut into 3~5cm segments, heating in iron pan is put into and stir-fries to golden yellow
Color；
2. refined arrow pierces powder：Arrow thorn is directly ground into fine powder；
3. arrow pierces soaking wine：100~120 parts of magma jowar white wine are taken, 2~3 parts of refined arrow thorns is put into, is pulled out after impregnating 6~7 days
Arrow pierces, then the arrow pulled out thorn is put into another 100~120 parts of magma jowar white wine and is impregnated 13~14 days, pulls arrow thorn out, will twice
Obtained arrow thorn soaking wine mixing is impregnated, sealing is spare；
4. refined arrow pierces powdered carbon：The arrow thorn dried after soaking in Chinese liquor twice, sealing are sintered into charcoal, are ground into arrow thorn powdered carbon；
5. boiling arrow pierces soup：It takes 100~120 parts of water that 2~3 parts of refined arrow thorn powder are added, is boiled 30~35 minutes after mixing, it is cooling
It is spare afterwards；
6. prepared by auxiliary material wine：5~7 portions of matrimony vines, 5~7 parts of ginsengs, 5~7 portions of Semen sesami nigrums, 3~4 parts of walnut meat powders are broken into respectively
Fine powder takes 100~120 parts of magma sorghum liquors to be added in fine powder and extracts 13~14 days, filters, separate dressing wine liquid and auxiliary material wine
Slag is sealed up for safekeeping spare respectively；
2) arrow pierces wine fermentation：
1. arrow is added in fruit juice pierces soup, arrow pierces 30%~100% that soup dosage is fruit juice, and it is 8~9g/ that mixed liquor, which adjusts acidity,
L, fruit juice sugar amount are adjusted to 170~190g/L, and deployed fruit juice feed liquid is pumped into fermentation tank；
2. 5~8 parts of fruit wine yeast liquid are added into 100~120 parts of fruit juice feed liquids obtains karusen, after 3~4 hours, addition 0.5~
1 part of arrow thorn powdered carbon and 5~6 parts of auxiliary material schlempes, main fermentation 9~12 days；
3. main fermentation terminates, 4 degree of arrow thorn soaking wine raising fermentation raw spirit degree is added and enters rear ferment, rear ferment 18~21 days；
4. rear ferment terminates, fermentation fruit wine is obtained after coarse filtration, and 3 degree of auxiliary material wine liquid raising fermentation fruit wine wine degree is added and enters the ageing phase；
5. ageing, allotment, filling finished product.
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| CN111718821A (en) * | 2020-07-03 | 2020-09-29 | 宁夏红枸杞产业有限公司 | Novel medlar fermented wine and brewing method thereof |
| CN112618634A (en) * | 2021-01-15 | 2021-04-09 | 张勇 | Traditional Chinese medicine fermented low-acid white spirit capable of clearing heat, removing toxicity, removing blood stasis and removing carbuncles and preparation method thereof |
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| CN111718821B (en) * | 2020-07-03 | 2024-01-09 | 宁夏红枸杞产业有限公司 | Novel medlar fermented wine and brewing method thereof |
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