CN108795627A - A kind of health liquor and preparation method thereof - Google Patents
A kind of health liquor and preparation method thereof Download PDFInfo
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- CN108795627A CN108795627A CN201810649389.0A CN201810649389A CN108795627A CN 108795627 A CN108795627 A CN 108795627A CN 201810649389 A CN201810649389 A CN 201810649389A CN 108795627 A CN108795627 A CN 108795627A
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- shell
- health liquor
- liquor
- glutinous rice
- walnut
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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
-
- 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)
- A61K36/52—Juglandaceae (Walnut family)
-
- 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)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P17/00—Drugs for dermatological disorders
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/06—Antihyperlipidemics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
- A61P37/04—Immunostimulants
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/02—Antidotes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P7/00—Drugs for disorders of the blood or the extracellular fluid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
- A61P9/12—Antihypertensives
Abstract
A kind of health liquor of present invention offer and preparation method thereof, the health liquor is using glutinous rice, walnut and bitter buckwheat as grain class raw material, then it is shell class raw material that glutinous rice shell, walnut shell and tartary buckwheat shell, which is added, many raw materials mutually cooperate with, promote health-care effect, eliminate the bitter mouthfeel of shell class raw material, turn waste into wealth, promote the utilization rate to shell class raw material, it is rich in a variety of amino acid and anti-oxidation active substance in obtained health liquor, has effects that relaxing tendons and activating collaterals, relieves fatigue, improves the immunity of the human body, delay skin aging.The preparation method is cooperated by yeast and liquor tailing, and the common quality for promoting wine improves distillation yield；By carrying out plucking wine under different temperature, pressures, the bitter substance of the influence mouthfeel in wine is removed, the purity of wine and fragrant breath are promoted；By further promoting the quality of wine by covering vinasse outside terrine during storing sth. in a cellar, the health liquor distillation yield that method of the invention obtains is high, full of nutrition, color and luster is bright, solid content is low, mellow in taste.
Description
Technical field
The invention belongs to field of health care food, and in particular to a kind of health liquor and preparation method thereof.
Background technology
Health liquor has thousands of years of history, although the initial drinking behavior of the mankind can't be referred to as health of drinking,
But there is close contact with health care.Initial wine is that the wild fruit of mankind's acquisition is obtained when residue suitable for item
Made of part spontaneous fermentation, since many wild fruits inherently have medical value, so initial wine can deserve to be called
Natural " health liquor ", it has certain protection and facilitation to health.
With the progress of the mankind, medicine and pharmacology have new development, people to start conscious medicine liqueur brewing, reach foster with this
Purpose that is raw and curing the disease.The combination of wine and drug is a much progress of spirits culture, and people's experience, initiative are newly formulated descendant before grooming
Etc. achieve new achievement, so that the technology of preparing of medicinal liquor is reached higher level.But health liquor at this time does not have still with medicinal liquor
There is apparent differentiation.
The active ingredient extraction in drug is added into the wine made using the methods of processing, extraction, is had certain
Therapeutic effect, but drug, there is no through everfermentation, obtained health liquor poor taste, therapeutic effect is not necessarily good, very
To toxic side effect.
Invention content
For the technical problem more than solving, the present invention provides a kind of method using brewing, with glutinous rice, glutinous rice shell, core
Peach, walnut shell, bitter buckwheat, tartary buckwheat shell are the health liquor that primary raw material is made.Health liquor color and luster provided by the invention is saturating
Bright, mouthfeel is fresh and sweet, mellow, no any toxic side effect and has good therapeutic effect.
The object of the present invention is to provide a kind of health liquors.
It is a further object of the present invention to provide a kind of preparation methods of above-mentioned health liquor.
It is prepared according to the raw material of the health liquor of the specific embodiment of the invention, including following parts by weight：20-35 parts of glutinous rice,
8-12 parts of 3-5 parts of glutinous rice shell, 20-25 parts of walnut, 8-12 parts of walnut shell, 20-30 parts of bitter buckwheat and tartary buckwheat shell.
The raw material of health liquor provided by the invention includes glutinous rice, walnut and bitter buckwheat, and wherein glutinous rice is basic raw material, walnut
Through improving the added value of walnut protein after everfermentation, and it is added to walnut shell, tartary buckwheat shell, glutinous rice shell these normal conditions
Under to be considered as bio-feritlizer or the outcast material of rubbish be raw material, heretofore described walnut shell include walnut shell and
Diaphragma juglandis, after everfermentation, the nutrient in these raw materials is broken down into small-molecule substance and enters in health liquor, increases wine
Nutritive value can be dredged containing there are many amino acid, flavones and the active material for removing free radical in obtained health liquor
The channels and collaterals of logical human body increase body immunity, alleviate human-body fatigue, while health liquor mouthfeel provided by the invention is fresh and sweet, not bitter
Puckery, color and luster is bright, full of nutrition.
Preferably, the raw material further includes 5-8 parts of peach kernel.In peach kernel containing amygdalin, a variety of sterols and amino acid,
Unsaturated fatty acid has the function of anti-inflammatory and antalgic, and the mouthfeel of health liquor can be enriched while the effect of increasing health liquor.
According to the preparation method of the health liquor of the specific embodiment of the invention, include the following steps：
(1) glutinous rice, walnut, peach kernel and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 2-3h, weigh glutinous rice shell,
Walnut shell and tartary buckwheat shell are added water and carry out immersion 3-5h, crush, mix, obtain with glutinous rice, walnut, peach kernel and the bitter buckwheat impregnated
Mixture；
(2) mixture obtained in step (1) is carried out steaming 25-35min at 95-110 DEG C, airing adds to 35-37 DEG C
Enter yeast and liquor tailing, stir evenly, be cooled to 25-28 DEG C and carry out stacking saccharification, the weight ratio of the yeast and mixture is 1:
The weight ratio of 95-105, the liquor tailing and mixture is 1:50-100；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, is put into cellar and carries out
Fermentation process obtains material unstrained spirits liquid；
(4) it is 120-140 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to be distilled under 80-100kpa
Pluck wine, obtain the first distillate and the first still residue, by the first still residue temperature be 55-65 DEG C, pressure be 30-35kpa under carry out
Distillation, obtain after-fractionating liquid and the second still residue, by the second still residue temperature be 25-40 DEG C, pressure be 20-25kpa under distill,
Third distillate and third still residue are obtained, third still residue is filtered, filtrate and filter residue are obtained, by the first distillate, second
Distillate, third distillate and filtrate merge, and obtain base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, vinasse is covered outside terrine and store sth. in a cellar 2-3, are obtained
The health liquor.
Containing glutinous rice shell, walnut shell and tartary buckwheat shell, these quality are hard in the raw material of health liquor provided by the invention, are not easy
The raw material being decomposed, and these plant shell classes have certain astringent sense, the present invention is based on the characteristics of raw material, first carry out raw material
It impregnates, then crushes shell class raw material, be convenient for boiling and fermentation, during the fermentation addition distiller's yeast and liquor tailing, in liquor tailing
Containing more organic acid, help to promote the quality fermented, and says the process distilled after everfermentation for promoting base
The purity of wine wins wine best in quality and has great importance, therefore distillation process is most important.The present invention uses different pressures
Power, the method that different temperatures is distilled paragraph by paragraph distill out the alcohols in wine first, next distills out part acids and alcohols, again
Acids and alcohols are distilled out, alcohols has natural fragrance, increases the aromatic odor and mouthfeel of wine, is obtained after plucking wine by distillation
To base liquor in contain nutriment of the raw material after everfermentation, eliminate the bitter mouthfeel of raw material；Then by storing sth. in a cellar,
During storing sth. in a cellar, vinasse are covered outside terrine so that wine absorbs the nutriment in vinasse, promotes the quality of wine, increases wine
It is aromatic, obtained health liquor mouthfeel sweetness is mellow, full of nutrition, and nutrition therein is easily absorbed by the body, obvious health-care efficacy.
Preferably, in step (1), glutinous rice shell, walnut shell and the tartary buckwheat shell of weighing is crushed to grain size as 0.2-0.5mm.
In order to ensure the efficiency of fermentation, shell class raw material is crushed, the degree of fermentation is promoted, ensures the nutriment in shell class raw material
It is fermented to the greatest extent.
Preferably, after immersion, the water content in raw material is best 55%.It is aqueous in the process steamed in raw material
In, the Ester in raw material is taken out of by steam heat exchange, takes fragrance out of, when the water content in raw material is excessive,
Steam uplink is slower, is unfavorable for wine, the fragrance of wine is poor, is unfavorable for aroma.
Preferably, in step (2), the time of the saccharification is 100-200min.
Preferably, in step (2), the alcoholic strength of liquor tailing is 15-20 degree.Contain a large amount of organic acid in liquor tailing, and it is high-quality
Liquor tailing can preferably promote the quality of wine, when containing the alcohol of above-mentioned content in liquor tailing, liquor tailing can be with big association of folk art workers
With playing a role, promotes the progress of fermentation, promote the quality of wine.
Preferably, in step (3), the thickness of vinasse is 20-30cm.The thickness of vinasse ensure that vinasse during the fermentation
In the nutriment amount and fermentation process that are conveyed into wine in the promotion degree of wine quality, studied through the present inventor, when
When the thickness of vinasse is above-mentioned thickness, the quality-improving of wine is most.
Preferably, in step (3), the temperature of the fermentation is 28-30 DEG C, and the time is 15-30 days.The process of fermentation is ferment
Mother generates the process of ribonucleic acid using liquor-making raw material, and speed of growth of saccharomycete is to ribonucleic acid in zymotic fluid during this
Content has important influence, and when the temperature of fermentation is 28-30 DEG C, saccharomycete can utmostly accumulate ribonucleic acid, improve
Distillation yield.
Preferably, in step (3), the pH value of the material unstrained spirits liquid is 1.8-2.2.
Preferably, in step (5), the thickness of the vinasse is 30-40cm.
Preferably, in step (5), the condition stored sth. in a cellar is：Temperature is 16-20 DEG C, humidity 60-70%.
Beneficial effects of the present invention are：
A kind of health liquor of present invention offer and preparation method thereof, the health liquor are main with glutinous rice, walnut and bitter buckwheat
Grain class raw material, it is shell class raw material that glutinous rice shell, walnut shell and tartary buckwheat shell, which is then added, the raw material of health liquor provided by the invention it
Between mutually cooperate with, promote health-care effect, eliminate the bitter mouthfeel of shell class raw material, turn waste into wealth, promote utilization to shell class raw material
Rate is rich in a variety of amino acid and anti-oxidation active substance in obtained health liquor, has relaxing tendons and activating collaterals, relieves fatigue, improves people
The effect of body immunity, delay skin aging.
The preparation method of health liquor provided by the invention is steamed by impregnating first, is saccharified, fermentation, during the fermentation
It is carried out using yeast and the collocation of liquor tailing solid-liquid, yeast and liquor tailing cooperate, and the common quality for promoting wine improves distillation yield；Through
It carries out plucking wine under different temperature, pressures stage by stage after everfermentation, removes the bitter substance of the influence mouthfeel in wine, promoted
The purity of wine and fragrant breath；Finally stored sth. in a cellar, wine is further promoted by covering vinasse outside terrine during storing sth. in a cellar
Quality, health liquor distillation yield that method of the invention obtains is high, full of nutrition, color and luster is bright, solid content is low, mouthfeel alcohol
Thickness, in health liquor provided by the invention rich in the amino acid being easily absorbed by the body, remove the active material of free radical and a variety of
Trace element, have effects that it is promoting blood circulation and removing blood stasis, relieve fatigue, dredging the channel, increase body immunity.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, technical scheme of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
Embodiment 1
It is prepared by health liquor, including the raw material of following weight：Glutinous rice 20kg, glutinous rice shell 3kg, walnut 25kg, walnut shell 12kg,
Bitter buckwheat 20kg and tartary buckwheat shell 12kg.
The preparation method of above-mentioned health liquor, includes the following steps：
(1) glutinous rice, walnut and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 3h, weigh glutinous rice shell, walnut shell and
Tartary buckwheat shell is added water and carries out immersion 3h, crushes, is mixed with the glutinous rice, walnut and bitter buckwheat impregnated, obtain mixture；
(2) mixture obtained in step (1) is carried out steaming 25min at 110 DEG C, airing to 35 DEG C, be added yeast and
Liquor tailing stirs evenly, and is cooled to 25 DEG C and carries out stacking saccharification, and the weight ratio of the yeast and mixture is 1:95, the liquor tailing
Weight ratio with mixture is 1:100；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, is put into cellar and carries out
Fermentation process obtains material unstrained spirits liquid；
(4) it is 120 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to carry out distillation under 100kpa to pluck wine, is obtained
In temperature it is 65 DEG C by the first still residue, pressure is to be distilled under 30kpa, obtains second to the first distillate and the first still residue
Second still residue in temperature is 40 DEG C by distillate and the second still residue, and pressure is to be distilled under 20kpa, obtains third distillate and the
Third still residue is filtered, obtains filtrate and filter residue by three still residues, by the first distillate, after-fractionating liquid, third distillate and
Filtrate merges, and obtains base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, vinasse is covered outside terrine and are stored sth. in a cellar 2 years, institute is obtained
State health liquor.
Health liquor obtained above is rich in vitamin E and a variety of amino acid, for blood pressure lowering, beautifying face and moistering lotion, prevents the heart
Cranial vascular disease has good effect.
Embodiment 2
It is prepared by health liquor, including the raw material of following weight：Glutinous rice 25kg, glutinous rice shell 5kg, walnut 20kg, walnut shell 10kg,
Bitter buckwheat 30kg and tartary buckwheat shell 10kg.
The preparation method of above-mentioned health liquor, includes the following steps：
(1) glutinous rice, walnut and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 2h, weigh glutinous rice shell, walnut shell and
Tartary buckwheat shell is added water and carries out immersion 5h, crushes, is mixed with the glutinous rice, walnut and bitter buckwheat impregnated, obtain mixture；
(2) mixture obtained in step (1) is carried out steaming 35min at 95 DEG C, yeast and wine is added to 37 DEG C in airing
Tail stirs evenly, and is cooled to 28 DEG C and carries out stacking saccharification, and the weight ratio of the yeast and mixture is 1:105, the liquor tailing with
The weight ratio of mixture is 1:50；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, is put into cellar and carries out
Fermentation process obtains material unstrained spirits liquid；
(4) it is 140 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to carry out distillation under 80kpa to pluck wine, is obtained
In temperature it is 55 DEG C by the first still residue, pressure is to be distilled under 35kpa, obtains second to the first distillate and the first still residue
Second still residue in temperature is 25 DEG C by distillate and the second still residue, and pressure is to be distilled under 25kpa, obtains third distillate and the
Third still residue is filtered, obtains filtrate and filter residue by three still residues, by the first distillate, after-fractionating liquid, third distillate and
Filtrate merges, and obtains base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, vinasse is covered outside terrine and are stored sth. in a cellar 3 years, institute is obtained
State health liquor.
It is rich in Flavonoid substances in above-mentioned health liquor, there is good lowering blood pressure and blood fat, strengthen immunity, anti-oxidant
The effect of.
Embodiment 3
It is prepared by health liquor, including the raw material of following weight：Glutinous rice 35kg, glutinous rice shell 4kg, walnut 20kg, walnut shell 8kg,
Bitter buckwheat 25kg and tartary buckwheat shell 8kg.
The preparation method of above-mentioned health liquor, includes the following steps：
(1) glutinous rice, walnut and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 3h, weigh glutinous rice shell, walnut shell and
Tartary buckwheat shell is added water and carries out immersion 5h, and it is 0.2mm to be crushed to grain size, mixes, is mixed with the glutinous rice, walnut and bitter buckwheat impregnated
Close object；
(2) mixture obtained in step (1) is carried out steaming 30min at 100 DEG C, airing to 36 DEG C, be added yeast and
Liquor tailing stirs evenly, and is cooled to 26 DEG C and carries out stacking saccharification 100min, the weight ratio of the yeast and mixture is 1:100, institute
The weight ratio for stating liquor tailing and mixture is 1:50；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, the thickness of the vinasse
It for 20cm, is put into cellar and carries out fermentation process, the temperature of the fermentation is 28 DEG C, and the time of fermentation is 30 days, obtains material unstrained spirits
The pH of liquid, the material unstrained spirits liquid is 1.8；
(4) it is 120 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to carry out distillation under 80kpa to pluck wine, is obtained
In temperature it is 55 DEG C by the first still residue, pressure is to be distilled under 35kpa, obtains second to the first distillate and the first still residue
Second still residue in temperature is 25 DEG C by distillate and the second still residue, and pressure is to be distilled under 25kpa, obtains third distillate and the
Third still residue is filtered, obtains filtrate and filter residue by three still residues, by the first distillate, after-fractionating liquid, third distillate and
Filtrate merges, and obtains base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, the vinasse that 30cm thickness is covered outside terrine store sth. in a cellar 3
Year, the condition stored sth. in a cellar is 20 DEG C of temperature, and humidity 70% obtains the health liquor.
Effect that above-mentioned health liquor protrudes is that warmly invigorating spleen and stomach, tonifying Qi are reposed, relieved fatigue.
Embodiment 4
It is prepared by health liquor, including the raw material of following weight：Glutinous rice 30kg, glutinous rice shell 4kg, walnut 20kg, walnut shell 8kg,
Bitter buckwheat 25kg, tartary buckwheat shell 8kg and peach kernel 5kg.
The preparation method of above-mentioned health liquor, includes the following steps：
(1) glutinous rice, walnut, peach kernel and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 3h, weighs glutinous rice shell, core
Peach shell and tartary buckwheat shell are added water and carry out immersion 5h, and it is 0.5mm to be crushed to grain size, with glutinous rice, walnut, peach kernel and the bitter buckwheat impregnated
Mixing, obtains mixture；
(2) mixture obtained in step (1) is carried out steaming 30min at 100 DEG C, airing to 36 DEG C, be added yeast and
Liquor tailing stirs evenly, and is cooled to 26 DEG C and carries out stacking saccharification 200min, the weight ratio of the yeast and mixture is 1:100, institute
The weight ratio for stating liquor tailing and mixture is 1:50；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, the thickness of the vinasse
It for 20cm, is put into cellar and carries out fermentation process, the temperature of the fermentation is 30 DEG C, and the time of fermentation is 15 days, obtains material unstrained spirits
The pH of liquid, the material unstrained spirits liquid is 2.2；
(4) it is 120 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to carry out distillation under 80kpa to pluck wine, is obtained
In temperature it is 55 DEG C by the first still residue, pressure is to be distilled under 35kpa, obtains second to the first distillate and the first still residue
Second still residue in temperature is 25 DEG C by distillate and the second still residue, and pressure is to be distilled under 25kpa, obtains third distillate and the
Third still residue is filtered, obtains filtrate and filter residue by three still residues, by the first distillate, after-fractionating liquid, third distillate and
Filtrate merges, and obtains base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, the vinasse that 40cm thickness is covered outside terrine store sth. in a cellar 3
Year, the condition stored sth. in a cellar is 16 DEG C of temperature, and humidity 60% obtains the health liquor.
It is rich in various nutrient elements and anti-oxidation active substance in above-mentioned health liquor, there is good beautifying face and moistering lotion, resist
It aoxidizes anti-aging, increase the effect of body immunity.
Embodiment 5
It is prepared by health liquor, including the raw material of following weight：Glutinous rice 30kg, glutinous rice shell 4kg, walnut 20kg, walnut shell 8kg,
Bitter buckwheat 25kg, tartary buckwheat shell 8kg and peach kernel 8kg.
The preparation method of above-mentioned health liquor, includes the following steps：
(1) glutinous rice, walnut, peach kernel and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 3h, weighs glutinous rice shell, core
Peach shell and tartary buckwheat shell are added water and carry out immersion 5h, and it is 0.4mm to be crushed to grain size, with glutinous rice, walnut, peach kernel and the bitter buckwheat impregnated
Mixing, obtains mixture；
(2) mixture obtained in step (1) is carried out steaming 30min at 100 DEG C, airing to 36 DEG C, be added yeast and
Liquor tailing stirs evenly, and is cooled to 26 DEG C and carries out stacking saccharification 150min, the weight ratio of the yeast and mixture is 1:100, institute
The weight ratio for stating liquor tailing and mixture is 1:50；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, the thickness of the vinasse
It for 25cm, is put into cellar and carries out fermentation process, the temperature of the fermentation is 30 DEG C, and the time of fermentation is 20 days, obtains material unstrained spirits
The pH of liquid, the material unstrained spirits liquid is 2.0；
(4) it is 120 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to carry out distillation under 80kpa to pluck wine, is obtained
In temperature it is 55 DEG C by the first still residue, pressure is to be distilled under 35kpa, obtains second to the first distillate and the first still residue
Second still residue in temperature is 25 DEG C by distillate and the second still residue, and pressure is to be distilled under 25kpa, obtains third distillate and the
Third still residue is filtered, obtains filtrate and filter residue by three still residues, by the first distillate, after-fractionating liquid, third distillate and
Filtrate merges, and obtains base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, the vinasse that 35cm thickness is covered outside terrine store sth. in a cellar 3
Year, the condition stored sth. in a cellar is 16 DEG C of temperature, and humidity 60% obtains the health liquor.
It is rich in various nutrient elements, anti-oxidation active substance and Anti-Inflammatory Actives in above-mentioned health liquor, has good
Beautifying face and moistering lotion, antioxidant and anti-aging, anti-inflammatory, promoting blood circulation, increase body immunity the effect of.
Test example
It takes the embodiment of the present invention 5 to obtain health liquor commission product quality supervision and inspection research institute of Yunnan Province to be detected, examine
It surveys as shown in table 1 according to GB/T 27588-2011 wherein testing results.
The testing result of 1 health liquor provided by the invention of table
Health liquor color and luster provided by the invention is bright, and no precipitation and suspended matter, esters content is high, aromatic flavour, mouthfeel alcohol
Thickness, good quality are in good taste.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of health liquor, which is characterized in that prepared by the raw material including following parts by weight：20-35 parts of glutinous rice, 3-5 parts of glutinous rice shell,
8-12 parts of 20-25 parts of walnut, 8-12 parts of walnut shell, 20-30 parts of bitter buckwheat and tartary buckwheat shell.
2. health liquor according to claim 1, which is characterized in that the raw material further includes 5-8 parts of peach kernel.
3. the preparation method of the health liquor described in claim 2, which is characterized in that include the following steps：
(1) glutinous rice, walnut, peach kernel and bitter buckwheat are weighed to be mixed, is added to the water and carries out immersion 2-3h, weighs glutinous rice shell, walnut
Shell and tartary buckwheat shell are added water and carry out immersion 3-5h, crush, mix, mixed with glutinous rice, walnut, peach kernel and the bitter buckwheat impregnated
Object；
(2) mixture obtained in step (1) is carried out steaming 25-35min at 95-110 DEG C, airing is added big to 35-37 DEG C
Bent and liquor tailing, stirs evenly, and is cooled to 25-28 DEG C and carries out stacking saccharification, and the weight ratio of the yeast and mixture is 1:95-
105, the weight ratio of the liquor tailing and mixture is 1:50-100；
(3) raw material being saccharified in step (2) is sealed, wine jar outer surface is covered into upper vinasse, is put into cellar and ferments
Processing obtains material unstrained spirits liquid；
(4) it is 120-140 DEG C in temperature by the material unstrained spirits liquid obtained in step (3), pressure is to carry out distillation under 80-100kpa to pluck
Wine obtains the first distillate and the first still residue, by the first still residue temperature be 55-65 DEG C, pressure be 30-35kpa under steamed
Evaporate, obtain after-fractionating liquid and the second still residue, by the second still residue temperature be 25-40 DEG C, pressure be 20-25kpa under distill, obtain
To third distillate and third still residue, third still residue is filtered, filtrate and filter residue are obtained, the first distillate, second are steamed
Distillate, third distillate and filtrate merge, and obtain base liquor；
(5) base liquor obtained in step (4) is put into terrine to seal up for safekeeping, vinasse is covered outside terrine and store sth. in a cellar 2-3, obtained described
Health liquor.
4. according to the preparation method of the health liquor described in claim 3, which is characterized in that described to weigh glutinous rice in step (1)
It is 0.2-0.5mm that shell, walnut shell and tartary buckwheat shell, which are crushed to grain size,.
5. according to the preparation method of the health liquor described in claim 3, which is characterized in that in step (2), the saccharification when
Between be 100-200min.
6. according to the preparation method of the health liquor described in claim 3, which is characterized in that in step (3), the thickness of vinasse is
20-30cm。
7. according to the preparation method of the health liquor described in claim 3, which is characterized in that in step (3), the temperature of the fermentation
Degree is 28-30 DEG C, and the time is 15-30 days.
8. according to the preparation method of the health liquor described in claim 3, which is characterized in that in step (3), the material unstrained spirits liquid
PH value is 1.8-2.2.
9. according to the preparation method of the health liquor described in claim 3, which is characterized in that in step (5), the thickness of the vinasse
Degree is 30-40cm.
10. according to the preparation method of the health liquor described in claim 3, which is characterized in that described to store sth. in a cellar in step (5)
Condition is：Temperature is 16-20 DEG C, humidity 60-70%.
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