CN108893224A - A kind of preparation method of gynostemma pentaphylla red bayberry hydromel - Google Patents
A kind of preparation method of gynostemma pentaphylla red bayberry hydromel Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 235000020097 white wine Nutrition 0.000 claims abstract description 34
- 235000014101 wine Nutrition 0.000 claims abstract description 29
- 238000002386 leaching Methods 0.000 claims abstract description 17
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
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- 235000012907 honey Nutrition 0.000 claims description 13
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 12
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- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 9
- 235000008434 ginseng Nutrition 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 240000006394 Sorghum bicolor Species 0.000 claims description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000919 ceramic Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
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- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000011514 vinification Methods 0.000 claims description 5
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
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- 238000000034 method Methods 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
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- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 241000219000 Populus Species 0.000 claims 1
- 235000020098 plum wine Nutrition 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 208000017667 Chronic Disease Diseases 0.000 abstract description 2
- 206010058359 Hypogonadism Diseases 0.000 abstract description 2
- 208000007443 Neurasthenia Diseases 0.000 abstract description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 abstract description 2
- 238000009825 accumulation Methods 0.000 abstract description 2
- 206010003549 asthenia Diseases 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
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- 206010022437 insomnia Diseases 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 239000006210 lotion Substances 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
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- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 241001065361 Gynostemma Species 0.000 abstract 1
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- 230000009286 beneficial effect Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000303854 Aralia leschenaultii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000146384 Glaux Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a kind of preparation method of gynostemma pentaphylla red bayberry hydromel, its constituent includes fermented honey wine, gynostemma pentaphylla leaching liquid, red hayberry wine and scheduling white wine, it is characterised in that the weight proportion by each constituent is：Fermented honey wine：40-60 parts；Gynostemma pentaphylla leaching liquid：15-30 parts, red hayberry wine：It 10-15 parts, dispatches white wine 20-35 parts and is uniformly mixed to get gynostemma pentaphylla red bayberry hydromel.Wine energy qi and blood circulation promotion prepared by the present invention, strong spirit, cold resistance, in quickening human body a variety of toxin discharge; significantly improve immune function of human body; reduce the accumulation of the brown matter of human body; blood vessel, prevention of arterial hardening can be softened, there is certain protection and improvement result to the popular feeling, the cerebrovascular; and it can reduce blood pressure; it is of great advantage to a variety of patients with chronic diseases such as neurasthenia, insomnia, hypogona dism; that is beautifying face and moistering lotion, tonifying kidney and nourishing stomach; it boosts metabolism; there is very strong anti-senescence function again; and the wine mouthfeel disappear it is fragrant it is long, taste is mellow, be loved by consumers.
Description
Technical field
The invention belongs to wine product manufacture fields, and in particular to a kind of preparation method of gynostemma pentaphylla red bayberry hydromel.
Background technique
Gynostemma pentaphylla, nickname paradise grass, Gospel grass, Chao Rencan, seven leaf gallbladders, Pentapanax leschenaultii etc., belongs to herbaceous stem Climbing Plant；Stem is thin
It is weak, have branch, has vertical rib and slot, it is hairless or thin by pubescence；Gynostemma pentaphylla likes dark and damp mild weather, it is how wild in hayashishita, it is small
It is perennial to climb up by holding on to draft at the concealments such as small stream side；Shaanxi flat interest, Structure, Hunan, Hubei are mainly distributed in China, Yunnan,
Guangxi etc. saves because its can QI invigorating, tranquilizing the mind, blood pressure lowering, clearing heat and detoxicating, gynostemma pentaphylla be gradually used as it is medicinal, it is civil to be called mystery
" elixir grass ".
The main component of honey is carbohydrate, wherein 60%~80% is glucose and fructose, it can be easily by human body
It directly absorbs, without the decomposition of enzyme；There is better health-care effect to woman, children especially old man, thus is referred to as " old man's
Milk "；According to analysis, honey contain with the plurality of inorganic salt of human serum concentration comparable and vitamin, iron, calcium, copper, manganese, potassium,
A variety of organic acids such as phosphorus and beneficial to human health microelement, have nourish, moisturize, detoxifying, whitening and beautifying, moistening intestines and relaxing bowels it
Effect also has good effect to children's treatment of cough.
Red bayberry has effects that " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, the muddled bad odor of relieving restlessness "；Waxberry fruit have relieve summer heat,
It helps digestion, antidiarrheal, diuresis and other effects, it is often edible to make one macrobiosis rich in functional active components such as flavonols, anthocyanidin in red bayberry
It lengthens one's life.
Liquor made from sorghum have wine body it is sparkling and crystal-clear it is mellow, fragrance is long, taste is mellow, mouthfeel disappears, and fragrant long, each taste coordinates and vinosity
Comprehensive individual style, is loved by consumers；Traditional liquor made from sorghum brewing process has following defect：First is that dry and wet material is sent out
Ferment, mouthfeel is peppery, not soft；Second is that the remaining microelement of delicate fragrance type liquor made from sorghum firing distillation is extremely limited, it is always faint scent sorghum
Bottleneck problem in wine firing；Third is that the mouthfeel difficulty of adjustment liquor made from sorghum is big, it is ineffective.
In addition, healthy medicated wine is rather well received with its distinctive healthcare function, Traditional health care liquid medicine multi-pass crosses the side of immersion
Formula allows wine liquid to absorb the drug ingedient in medicinal material, but the drug ingedient concentration of liquid medicine prepared by this mode is low, health-care effect compared with
Difference, also will cause the waste of medicinal material, and the waste of especially some expensive medicinal materials substantially increases cost.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of gynostemma pentaphylla red bayberry hydromel, develop and use local watter milkwort root leaf or bark
Honey and gynostemma pentaphylla resources advantage improve the quality and mouthfeel of wine using a kind of new fermented soy mode.
The purpose of the present invention can be achieved through the following technical solutions：A kind of preparation method of gynostemma pentaphylla red bayberry hydromel,
Its constituent includes fermented honey wine, gynostemma pentaphylla leaching liquid, red hayberry wine and scheduling white wine, it is characterised in that by each composition
The weight proportion of object is：Fermented honey wine：40-60 parts；Gynostemma pentaphylla leaching liquid：15-30 parts, red hayberry wine：It 10-15 parts, dispatches white
20-35 parts of wine are uniformly mixed to get gynostemma pentaphylla red bayberry hydromel.
Raw material needed for the fermented honey wine and its component include：2 parts of honey, 2 parts of white granulated sugar, 5.5 parts of water, yeast 0.5
Part；
Making step is as follows：
It ferments for the first time：It pours into honey, white granulated sugar and water into reaction kettle to be stirred, sterilization treatment；Then yeast is added, has
Aerobe fermentation 3-5 days；Obtain the fermentation liquid that alcohol concentration is 2%vol~4%vol；
Second of fermentation：The fermentation liquid that alcohol concentration is 2%vol~4%vol is continuously added into honey, white granulated sugar and water and is gone out
Bacterium treated liquid glucose, anaerobic fermentation 10-15 days, obtain alcoholic strength 6%vol~10%vol, total acid 1.5- in a kettle
5.0g/L, the fermented honey wine of total reducing sugar 6.0-20.0g/L.
The gynostemma pentaphylla leaching liquid includes the raw material of following parts by weight：Seven 40~60 parts of leaf gynostemma pentaphyllums, five leaf gynostemma pentaphyllums 20
~38 parts, 13~28 parts of fructus lycii, 7~16 parts of west safflower, 4~8 parts of China's ginseng；
Making step is as follows：
(1) fructus lycii, China's ginseng are weighed according to quantity, and cleaning cleans, and impregnates 30 in the white wine that the subsequent jowar that 60% vol is added is brewed
It, fructus lycii：China's ginseng：The weight ratio of white wine is：2:1:100；
(2) liquid medicine will be impregnated and crosses 80~100 mesh screens, it is then spare；
(3) seven leaf gynostemma pentaphyllums, five leaf gynostemma pentaphyllums are placed in crusher, are crushed powdering, the jowar that 60% vol is then added is made
It is impregnated 30 days in the white wine of system, powdery gynostemma pentaphylla：The weight ratio of white wine is：1:25；
(4) gynostemma pentaphylla soak is crossed into 80~100 mesh screens, it is then spare；
(5) west safflower is weighed according to quantity, is put into tank and is added water, west safflower：The weight ratio of water is：1:150, then 70~85
At a temperature of DEG C, boil 1~2 hour；
(6) medical fluid of tanning is crossed into 80~100 mesh screens, it is spare after cooling；
(7) by step (2),（4）,（6）Spare liquid is by weight 2:5:1 is mixed, and stirring 5~after ten minutes, 50
It is heated 10~15 minutes at a temperature of~60 DEG C, can be prepared by gynostemma pentaphylla leaching liquid.
The red hayberry wine making step is as follows：
Step S1, feedstock processing：The red bayberry of fresh mature is selected, leaf, carpopodium is extractd, cleans up, drain away the water；
Step S2, red bayberry are impregnated：By the red bayberry of step S1, the white wine of 60% vol jowar brew, rock sugar according to 5:5:1 weight
Than being mixed, it is fitted into ceramic cylinder to be placed at shady and cool ventilation and brews 3 months, obtain red bayberry soak；
Step S3, clarification filtration：After red bayberry soak is mature, waxberry dregs are separated with the method for siphon tank switching, are drawn above
It after clear liquid, then is filtered with diatomite, obtains red hayberry wine.
The scheduling white wine making step is as follows：
A, it takes glutinous sorghum to be soaked in water 8-10 hours, is placed in rice steamer with firewood boiling 160 to 200 minutes at 100 DEG C, out rice steamer,
Cool to 25 DEG C -30 DEG C of beach on fixed place are added distiller's yeast and stir evenly, 25 centimetres of high square shapes piled, in room temperature
Lower culture 20-24 hours, adds a certain amount of water, is distilled at 100 DEG C with firewood, and the vol of 60% vol -65% is obtained
Jowar white wine；
B, it is soaked in water 4-5 hours, is placed in rice steamer with firewood boiling 1.5-2 hours at 100 DEG C after separately taking glutinous rice to clean, from
So be cooled to 32 DEG C -35 DEG C be added 0.4% sweet Wine yeast, be put into ceramic cylinder and ferment, fermentation temperature control for 25 DEG C -
30 DEG C, fermentation time control is 36-48 hours, clarification filtration, obtains fermentation glutinous rice wine；
C, the wine liquid for obtaining step A and B, by weight 3:1 proportion mixing deposit in dress altar sealed storage storage cellar
After putting 1.5-2 years, scheduling white wine is obtained.
Beneficial effects of the present invention：It is wine energy qi and blood circulation promotion prepared by the present invention, strong spirit, cold resistance, a variety of in quickening human body
The discharge of toxin, hence it is evident that improve immune function of human body, reduce the accumulation of the brown matter of human body, blood vessel can be softened, prevention of arterial hardens, is right
The popular feeling, the cerebrovascular have certain protection and improvement result, and can reduce blood pressure, to neurasthenia, insomnia, hypogona dism etc.
A variety of patients with chronic diseases are of great advantage, i.e. beautifying face and moistering lotion, tonifying kidney and nourishing stomach, boost metabolism, and have very strong anti-aging function
Can, and the wine mouthfeel disappear it is fragrant it is long, taste is mellow, be loved by consumers.
Specific embodiment
The present invention and its specific embodiment are described in further detail below with reference to embodiment.
Constituent of the invention includes fermented honey wine, gynostemma pentaphylla leaching liquid, red hayberry wine and scheduling white wine, it is characterised in that
Weight proportion by each constituent is：Fermented honey wine：40-60 parts；Gynostemma pentaphylla leaching liquid：15-30 parts, red hayberry wine：10-
It 15 parts, dispatches white wine 20-35 parts and is uniformly mixed to get gynostemma pentaphylla red bayberry hydromel.
Raw material needed for the fermented honey wine and its component include：2 parts of honey, 2 parts of white granulated sugar, 5.5 parts of water, yeast 0.5
Part；
Making step is as follows：
It ferments for the first time：It pours into honey, white granulated sugar and water into reaction kettle to be stirred, sterilization treatment；Then yeast is added, has
Aerobe fermentation 3-5 days；Obtain the fermentation liquid that alcohol concentration is 2%vol~4%vol；
Second of fermentation：The fermentation liquid that alcohol concentration is 2%vol~4%vol is continuously added into honey, white granulated sugar and water and is gone out
Bacterium treated liquid glucose, anaerobic fermentation 10-15 days, obtain alcoholic strength 6%vol~10%vol, total acid 1.5- in a kettle
5.0g/L, the fermented honey wine of total reducing sugar 6.0-20.0g/L.
The gynostemma pentaphylla leaching liquid includes the raw material of following parts by weight：Seven 40~60 parts of leaf gynostemma pentaphyllums, five leaf gynostemma pentaphyllums 20
~38 parts, 13~28 parts of fructus lycii, 7~16 parts of west safflower, 4~8 parts of China's ginseng；
Making step is as follows：
(1) fructus lycii, China's ginseng are weighed according to quantity, and cleaning cleans, and impregnates 30 in the white wine that the subsequent jowar that 60% vol is added is brewed
It, fructus lycii：China's ginseng：The weight ratio of white wine is：2:1:100；
(2) liquid medicine will be impregnated and crosses 80~100 mesh screens, it is then spare；
(3) seven leaf gynostemma pentaphyllums, five leaf gynostemma pentaphyllums are placed in crusher, are crushed powdering, the jowar that 60% vol is then added is made
It is impregnated 30 days in the white wine of system, powdery gynostemma pentaphylla：The weight ratio of white wine is：1:25；
(4) gynostemma pentaphylla soak is crossed into 80~100 mesh screens, it is then spare；
(5) west safflower is weighed according to quantity, is put into tank and is added water, west safflower：The weight ratio of water is：1:150, then 70~85
At a temperature of DEG C, boil 1~2 hour；
(6) medical fluid of tanning is crossed into 80~100 mesh screens, it is spare after cooling；
(7) by step (2),（4）,（6）Spare liquid is by weight 2:5:1 is mixed, and stirring 5~after ten minutes, 50
It is heated 10~15 minutes at a temperature of~60 DEG C, can be prepared by gynostemma pentaphylla leaching liquid.
The red hayberry wine making step is as follows：
Step S1, feedstock processing：The red bayberry of fresh mature is selected, leaf, carpopodium is extractd, cleans up, drain away the water；
Step S2, red bayberry are impregnated：By the red bayberry of step S1, the white wine of 60% vol jowar brew, rock sugar according to 5:5:1 weight
Than being mixed, it is fitted into ceramic cylinder to be placed at shady and cool ventilation and brews 3 months, obtain red bayberry soak；
Step S3, clarification filtration：After red bayberry soak is mature, waxberry dregs are separated with the method for siphon tank switching, are drawn above
It after clear liquid, then is filtered with diatomite, obtains red hayberry wine.
The scheduling white wine making step is as follows：
A, it takes glutinous sorghum to be soaked in water 8-10 hours, is placed in rice steamer with firewood boiling 160 to 200 minutes at 100 DEG C, out rice steamer,
Cool to 25 DEG C -30 DEG C of beach on fixed place are added distiller's yeast and stir evenly, 25 centimetres of high square shapes piled, in room temperature
Lower culture 20-24 hours, adds a certain amount of water, is distilled at 100 DEG C with firewood, and the vol of 60% vol -65% is obtained
Jowar white wine；
B, it is soaked in water 4-5 hours, is placed in rice steamer with firewood boiling 1.5-2 hours at 100 DEG C after separately taking glutinous rice to clean, from
So be cooled to 32 DEG C -35 DEG C be added 0.4% sweet Wine yeast, be put into ceramic cylinder and ferment, fermentation temperature control for 25 DEG C -
30 DEG C, fermentation time control is 36-48 hours, clarification filtration, obtains fermentation glutinous rice wine；
C, the wine liquid for obtaining step A and B, by weight 3:1 proportion mixing deposit in dress altar sealed storage storage cellar
After putting 1.5-2 years, scheduling white wine is obtained.
An example of the present invention is given below.
Embodiment 1
It is by weight ratio：Fermented honey wine：40 parts；Gynostemma pentaphylla leaching liquid：15 parts, red hayberry wine：It 10 parts, dispatches 20 parts of white wine and mixes
It closes uniformly to get gynostemma pentaphylla red bayberry hydromel.
Embodiment 2
It is by weight ratio：Fermented honey wine：50 parts；Gynostemma pentaphylla leaching liquid：20 parts, red hayberry wine：It 12 parts, dispatches 30 parts of white wine and mixes
It closes uniformly to get gynostemma pentaphylla red bayberry hydromel.
Embodiment 3
It is by weight ratio：Fermented honey wine：60 parts；Gynostemma pentaphylla leaching liquid：30 parts, red hayberry wine：15 parts, dispatch white wine 35
Part is uniformly mixed to get gynostemma pentaphylla red bayberry hydromel.
Claims (5)
1. a kind of preparation method of gynostemma pentaphylla red bayberry hydromel, its constituent includes fermented honey wine, gynostemma pentaphylla leaching liquid, poplar
Plum wine and scheduling white wine, it is characterised in that the weight proportion by each constituent is：Fermented honey wine：40-60 parts；Gynostemma pentaphylla
Leaching liquid：15-30 parts, red hayberry wine：It 10-15 parts, dispatches white wine 20-35 parts and is uniformly mixed to get gynostemma pentaphylla red bayberry hydromel.
2. a kind of preparation method of gynostemma pentaphylla red bayberry hydromel according to claim 1, it is characterised in that the fermented honey
Raw material and its component needed for wine include：2 parts of honey, 2 parts of white granulated sugar, 5.5 parts of water, 0.5 part of yeast；
Making step is as follows：
It ferments for the first time：It pours into honey, white granulated sugar and water into reaction kettle to be stirred, sterilization treatment；Then yeast is added, has
Aerobe fermentation 3-5 days；Obtain the fermentation liquid that alcohol concentration is 2%vol~4%vol；
Second of fermentation：The fermentation liquid that alcohol concentration is 2%vol~4%vol is continuously added into honey, white granulated sugar and water and is gone out
Bacterium treated liquid glucose, anaerobic fermentation 10-15 days, obtain alcoholic strength 6%vol~10%vol, total acid 1.5- in a kettle
5.0g/L, the fermented honey wine of total reducing sugar 6.0-20.0g/L.
3. a kind of preparation method of gynostemma pentaphylla red bayberry hydromel according to claim 1, it is characterised in that the gynostemma pentaphylla leaching
Taking liquid includes the raw material of following parts by weight：Seven 40~60 parts of leaf gynostemma pentaphyllums, 20~38 parts of five leaf gynostemma pentaphyllum, 13~28 parts of fructus lycii,
7~16 parts of west safflower, 4~8 parts of China's ginseng；
Making step is as follows：
(1) fructus lycii, China's ginseng are weighed according to quantity, and cleaning cleans, and impregnates 30 in the white wine that the subsequent jowar that 60% vol is added is brewed
It, fructus lycii：China's ginseng：The weight ratio of white wine is：2:1:100；
(2) liquid medicine will be impregnated and crosses 80~100 mesh screens, it is then spare；
(3) seven leaf gynostemma pentaphyllums, five leaf gynostemma pentaphyllums are placed in crusher, are crushed powdering, the jowar that 60% vol is then added is made
It is impregnated 30 days in the white wine of system, powdery gynostemma pentaphylla：The weight ratio of white wine is：1:25；
(4) gynostemma pentaphylla soak is crossed into 80~100 mesh screens, it is then spare；
(5) west safflower is weighed according to quantity, is put into tank and is added water, west safflower：The weight ratio of water is：1:150, then 70~85
At a temperature of DEG C, boil 1~2 hour；
(6) medical fluid of tanning is crossed into 80~100 mesh screens, it is spare after cooling；
(7) by step (2),（4）,（6）Spare liquid is by weight 2:5:1 is mixed, and stirring 5~after ten minutes, 50
It is heated 10~15 minutes at a temperature of~60 DEG C, can be prepared by gynostemma pentaphylla leaching liquid.
4. a kind of preparation method of gynostemma pentaphylla red bayberry hydromel according to claim 1, it is characterised in that the red hayberry wine system
Steps are as follows for work：
Step S1, feedstock processing：The red bayberry of fresh mature is selected, leaf, carpopodium is extractd, cleans up, drain away the water；
Step S2, red bayberry are impregnated：By the red bayberry of step S1, the white wine of 60% vol jowar brew, rock sugar according to 5:5:1 weight
Than being mixed, it is fitted into ceramic cylinder to be placed at shady and cool ventilation and brews 3 months, obtain red bayberry soak；
Step S3, clarification filtration：After red bayberry soak is mature, waxberry dregs are separated with the method for siphon tank switching, are drawn above
It after clear liquid, then is filtered with diatomite, obtains red hayberry wine.
5. a kind of preparation method of gynostemma pentaphylla red bayberry hydromel according to claim 1, it is characterised in that the scheduling white wine
Making step is as follows：
A, it takes glutinous sorghum to be soaked in water 8-10 hours, is placed in rice steamer with firewood boiling 160 to 200 minutes at 100 DEG C, out rice steamer,
Cool to 25 DEG C -30 DEG C of beach on fixed place are added distiller's yeast and stir evenly, 25 centimetres of high square shapes piled, in room temperature
Lower culture 20-24 hours, adds a certain amount of water, is distilled at 100 DEG C with firewood, and the vol of 60% vol -65% is obtained
Jowar white wine；
B, it is soaked in water 4-5 hours, is placed in rice steamer with firewood boiling 1.5-2 hours at 100 DEG C after separately taking glutinous rice to clean, from
So be cooled to 32 DEG C -35 DEG C be added 0.4% sweet Wine yeast, be put into ceramic cylinder and ferment, fermentation temperature control for 25 DEG C -
30 DEG C, fermentation time control is 36-48 hours, clarification filtration, obtains fermentation glutinous rice wine；
C, the wine liquid for obtaining step A and B, by weight 3:1 proportion mixing deposit in dress altar sealed storage storage cellar
After putting 1.5-2 years, scheduling white wine is obtained.
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| CN109280599A (en) * | 2018-11-30 | 2019-01-29 | 靖州县湘百仕酒业有限责任公司 | One kind is relieved summer heat beauty treatment red hayberry wine |
| CN109852520A (en) * | 2019-03-25 | 2019-06-07 | 潜山市天宝农业开发有限公司 | A kind of appetizing qi-regulating tranquilizing the mind Snakegourd Fruit wine and preparation method thereof |
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Application publication date: 20181127 |