CN110760408A - Chinese chestnut wine and preparation method thereof - Google Patents
Chinese chestnut wine and preparation method thereof Download PDFInfo
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- CN110760408A CN110760408A CN201911134170.8A CN201911134170A CN110760408A CN 110760408 A CN110760408 A CN 110760408A CN 201911134170 A CN201911134170 A CN 201911134170A CN 110760408 A CN110760408 A CN 110760408A
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention discloses a Chinese chestnut wine and a preparation method thereof, wherein the Chinese chestnut wine comprises the following raw materials in parts by weight: chinese chestnut, sorghum, buckwheat, wheat, corn, walnut leaves, walnut kernels, honey, pepper granules, walnut branches, osmanthus branches, roxburgh rose branches, eucommia ulmoides and gorgon fruit. The chestnut wine, the chestnut and the walnut kernel are prepared by preparing a traditional Chinese medicine extracting solution, preparing materials, steaming grains, fermenting, taking wine, blending and packaging, are fried firstly until the materials are baked, so that the oil content in the materials is effectively reduced, a convenient condition is provided for later fermentation, the traditional Chinese medicine is soaked in tail wine with a certain degree, the extraction amount of effective ageing is increased, meanwhile, the extraction amount is added into the distiller's yeast, the aroma-producing substances and the effective ageing are added into later wine, the grains are steamed and the wine is taken through 6 times of fermentation, the effective ageing in the materials is thoroughly obtained, the discarded materials can also be used as fertilizers, and the waste of resources is avoided.
Description
Technical Field
The invention belongs to the technical field of brewing, and particularly relates to a Chinese chestnut wine and a preparation method thereof.
Background
The chestnut is rich in nutritional ingredients such as protein, fat, carbohydrate, calcium, phosphorus, iron, zinc, various vitamins and the like, and has the effects of tonifying spleen and nourishing stomach, tonifying kidney and strengthening tendons, and promoting blood circulation and stopping bleeding. The chestnut has the effects of strengthening spleen and stomach, tonifying qi, tonifying kidney, strengthening waist, strengthening tendons, stopping bleeding, eliminating swelling and strengthening heart, and is suitable for treating soreness of waist and knees, difficulty in waist and legs, increased urination caused by kidney deficiency, chronic diarrhea caused by deficiency-cold of spleen and stomach, fracture, blood stasis, swelling and pain of bones and muscles caused by trauma, etc. The chestnut has higher medicinal value, is mainly used for treating diseases such as regurgitation, hematemesis, hemafecia and the like, and is suitable for people of all ages. The chestnut contains soft dietary fiber, the blood sugar index is lower than that of the rice, and the diabetic can also supplement the food in a proper amount as long as white sugar is not added in the processing and cooking process. The chestnut contains rich unsaturated fatty acid and vitamins, and can be used for preventing and treating hypertension, coronary heart disease, arteriosclerosis, etc. It also contains mineral substances such as sugar, fat, protein, calcium, phosphorus, ferrum, and potassium, vitamins C, B1 and B2, and has body constitution strengthening effect.
Prior art, patent No.: 201610094957.6 name: "a health preserving and kidney tonifying Chinese chestnut wine and its preparation method" disclose that Chinese chestnut and its other supplies are extracted and mixed and then soaked in the white spirit to make Chinese chestnut wine, there is no specific fermentation process to prepare Chinese chestnut wine only by soaking, the internal active ingredient of Chinese chestnut, etc. material not fermented specifically can't soak into wine completely, cause the waste, disclose no: CN106675944A name: the Chinese chestnut wine is prepared by mixing Chinese chestnuts and other materials, and has no specific operation process and cannot be realized by consumers.
Disclosure of Invention
The invention aims to overcome the problems and provide the Chinese chestnut wine which is simple and convenient to operate, high in effective substance content and easy to realize and the preparation method thereof.
The invention relates to a Chinese chestnut wine which comprises the following raw materials in parts by weight: 35-38 parts of Chinese chestnut, 24-26 parts of sorghum, 10-12 parts of buckwheat, 4-6 parts of wheat, 3-5 parts of corn, 12-14 parts of walnut leaves, 14-16 parts of walnut kernels, 1-3 parts of honey, 2-3 parts of pepper granules, 2-3 parts of walnut branches, 2-3 parts of sweet osmanthus branches, 2-3 parts of roxburgh rose branches, 1-2 parts of eucommia ulmoides and 1-3 parts of gorgon fruit.
The invention relates to a preparation method of a Chinese chestnut wine, which specifically comprises the following steps:
(1) preparing a traditional Chinese medicine extracting solution: cutting walnut branches 2-3 parts, osmanthus branches 2-3 parts and thorn pear branches 2-3 parts into 1-2cm long sections, placing eucommia bark 1-2 parts and gorgon fruit 1-3 parts into a container, sealing and soaking the materials and a soaking solution in a ratio of 1:1.5 for 14-16 days, and filtering the traditional Chinese medicine extracting solution for later use;
(2) preparation of the starter: removing impurities from 9-12 parts of wheat and 6-8 parts of corn, crushing the wheat and the corn together with 2-3 parts of pepper granules, sieving the mixture with a 60-80-mesh sieve, adding 2-4 parts of traditional Chinese medicine extracting solution, 1-3 parts of honey and water accounting for 5 percent of the total weight of the materials, uniformly mixing, preparing the materials into a spherical shape with the diameter of 8-12cm, putting the spherical shape into a fermentation chamber, and fermenting for 33-35 days at the temperature of 36-38 ℃ and the humidity of 65 percent for later use;
(3) preparing materials:
a. removing shell of semen Castaneae 35-38 parts, parching with semen Juglandis 14-16 parts in parching pot, crushing in crusher, sieving with 12-16 mesh sieve to obtain crushed material, baking at 55-58 deg.C for 6-8 hr in drying room to obtain mixed raw materials;
b. removing impurities from 10-12 parts of buckwheat and 24-26 parts of sorghum, crushing and sieving with a 16-mesh sieve for later use;
(4) steaming grains: putting the mixed raw materials, the crushed buckwheat and the crushed sorghum into a wine retort to steam grains for 18-20 minutes, and collecting the front distillate for later use;
(5) fermentation: placing the steamed materials into an airing chamber, when the temperature is reduced to 36-38 ℃, adding the crushed yeast and 12-14 parts of crushed walnut leaves according to the proportion of the materials to the yeast 40:0.02, uniformly stirring, spraying the obtained front fraction in the step (4), uniformly mixing, and fermenting for 32-34 days at 45-48 ℃ for later use;
(6) taking wine: putting the fermented material into a wine retort, distilling to obtain a wine head, a wine neutralizing wine tail, respectively putting into a wine cellar for storage for later use, adding the material in the step (3), continuing to perform secondary fermentation, repeating the steps in the above manner, and discarding the material after 6 times of wine taking;
(7) hooking and adjusting: blending the wine stored for 1-2 years with the wine head stored for 2-3 years to obtain Chinese chestnut wine for later use;
(8) packaging: filling the Chinese chestnut wine into a wine bottle, sealing, boxing and warehousing to obtain the Chinese chestnut wine.
The preparation method of the Chinese chestnut wine comprises the step (1), wherein the cleaned river sand is placed in the frying pan.
The preparation method of the Chinese chestnut wine comprises the step (1), wherein the soak solution is 36-degree tail wine.
In the preparation method of the chestnut wine, the yeast in the step (2) is in a spherical shape with the bottom inwards sunken.
The preparation method of the chestnut wine comprises the step (5), wherein the fermentation tank is a ceramic cylinder buried in the ground.
Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, the Chinese chestnut and the walnut kernel are fried firstly and then baked, so that the oil content in the materials is effectively reduced, a convenient condition is provided for later fermentation, the extraction amount of effective aged components of the Chinese medicines is increased by soaking the Chinese medicines in tail wine with a certain degree, the Chinese medicines are added into the distiller's yeast at the same time, so that the aroma-producing substances and the effective aged components are added into the later wine, the effective aged components in the materials are thoroughly obtained by steaming the grains through 6 times of fermentation, the discarded materials can also be used as fertilizers, and the waste of resources is avoided.
Detailed Description
Example 1
A preparation method of a Chinese chestnut wine specifically comprises the following steps:
(1) preparing a traditional Chinese medicine extracting solution: cutting walnut branches 3Kg, osmanthus branches 2Kg and roxburgh rose branches 3Kg into 1cm long sections, placing eucommia bark 2Kg and gorgon fruit 1Kg into a container, sealing and soaking the materials in a soaking solution 1:1.5 ratio for 16 days, and filtering the traditional Chinese medicine extracting solution for later use;
(2) preparation of the starter: crushing 9Kg of wheat and 8Kg of corn after removing impurities and 2Kg of pepper grains together, sieving with a 80-mesh sieve, adding 2Kg of traditional Chinese medicine extracting solution, 3Kg of honey and 5% of water of the total weight of the materials, uniformly mixing, making the materials into a spherical shape with the diameter of 8cm, and putting the spherical shape into a fermentation chamber to ferment for 33 days at the temperature of 38 ℃ and the humidity of 65% for later use;
(3) preparing materials:
a. putting 38Kg of peeled Chinese chestnuts and 14Kg of walnut kernels into a frying pan, frying and cutting, putting into a crusher, crushing and sieving with a 16-mesh sieve to obtain a crushed material, putting the crushed material into a drying room, and baking for 8 hours at 55 ℃ to obtain a mixed raw material for later use;
b. removing impurities from buckwheat 10Kg and sorghum 26, pulverizing and sieving with 16 mesh sieve for later use;
(4) steaming grains: putting the mixed raw materials, the crushed buckwheat and the crushed sorghum into a wine retort to steam grains for 18 minutes, and collecting the front distillate for later use;
(5) fermentation: putting the steamed materials into an airing chamber, when the temperature is reduced to 38 ℃, adding 12Kg of crushed yeast and crushed walnut leaves according to the proportion of the materials to the yeast 40:0.02, uniformly stirring, spraying the obtained front fraction in the step (4), uniformly mixing, and fermenting for 32 days at 48 ℃ in a fermentation tank for later use;
(6) taking wine: putting the fermented material into a wine retort, distilling to obtain a wine head, a wine neutralizing wine tail, respectively putting into a wine cellar for storage for later use, adding the material in the step (3), continuing to perform secondary fermentation, repeating the steps in the above manner, and discarding the material after 6 times of wine taking;
(7) hooking and adjusting: blending the wine stored for 2 years with the wine head stored for 2 years to obtain Chinese chestnut wine for later use;
(8) packaging: filling the Chinese chestnut wine into a wine bottle, sealing, boxing and warehousing to obtain the Chinese chestnut wine.
Example 2
A preparation method of a Chinese chestnut wine specifically comprises the following steps:
(1) preparing a traditional Chinese medicine extracting solution: cutting walnut twigs of 2.6Kg, sweet osmanthus twigs of 2.4Kg and roxburgh rose twigs of 2.3Kg into 1.5cm long sections, putting eucommia bark of 1.8Kg and gorgon fruit of 2.1Kg into a container, sealing and soaking the materials and a soaking solution of 1:1.5 for 15 days, and filtering the traditional Chinese medicine extracting solution for later use;
(2) preparation of the starter: 11Kg of wheat and 7.5Kg of corn are crushed together with 2.1Kg of pepper grains after impurities are removed, the crushed materials are sieved by a sieve of 80 meshes, 3.2Kg of traditional Chinese medicine extracting solution, 2.4Kg of honey and water accounting for 5 percent of the total weight of the materials are added and evenly mixed, the materials are made into a spherical shape with the diameter of 8-12cm, and the spherical shape is put into a fermentation chamber to be fermented for 35 days at the temperature of 37 ℃ and the humidity of 65 percent for standby;
(3) preparing materials:
a. peeling 37Kg of Chinese chestnut, putting the peeled Chinese chestnut and 15Kg of walnut kernel into a frying pan, frying and cutting, putting the Chinese chestnut and the walnut kernel into a crusher, crushing the Chinese chestnut and sieving the crushed Chinese chestnut and the walnut kernel by a 16-mesh sieve to obtain a crushed material, and putting the crushed material into a drying room to bake for 7 hours at 57 ℃ to obtain a mixed raw material for later use;
b. removing impurities from 11Kg of buckwheat and 24 Kg of sorghum, crushing and sieving with a 16-mesh sieve for later use;
(4) steaming grains: putting the mixed raw materials, the crushed buckwheat and the crushed sorghum into a wine retort to steam grains for 19 minutes, and collecting the front distillate for later use;
(5) fermentation: putting the steamed materials into an airing chamber, when the temperature is reduced to 37 ℃, adding 13Kg of crushed yeast and crushed walnut leaves according to the proportion of the materials to the yeast 40:0.02, uniformly stirring, spraying the obtained front distillate in the step (4), uniformly mixing, and fermenting for 33 days at 47 ℃ for later use;
(6) taking wine: putting the fermented material into a wine retort, distilling to obtain a wine head, a wine neutralizing wine tail, respectively putting into a wine cellar for storage for later use, adding the material in the step (3), continuing to perform secondary fermentation, repeating the steps in the above manner, and discarding the material after 6 times of wine taking;
(7) hooking and adjusting: blending the wine stored for 2 years with the wine head stored for 3 years to obtain Chinese chestnut wine for later use;
(8) packaging: filling the Chinese chestnut wine into a wine bottle, sealing, boxing and warehousing to obtain the Chinese chestnut wine.
Example 3
A preparation method of a Chinese chestnut wine specifically comprises the following steps:
(1) preparing a traditional Chinese medicine extracting solution: cutting walnut twigs 2Kg, sweet osmanthus twigs 3Kg and roxburgh rose twigs 2Kg into 2cm long sections, putting eucommia bark 1Kg and gorgon fruit 3Kg into a container, sealing and soaking the materials and the soaking solution in a ratio of 1:1.5 for 14 days, and filtering the traditional Chinese medicine extracting solution for later use;
(2) preparation of the starter: crushing 12Kg of wheat and 6Kg of corn after removing impurities and 3Kg of pepper grains together, sieving with a 60-mesh sieve, adding 4Kg of traditional Chinese medicine extracting solution, 1Kg of honey and 5% of water of the total weight of the materials, uniformly mixing, making the materials into a spherical shape with the diameter of 12cm, and putting the spherical shape into a fermentation chamber to ferment for 35 days at the temperature of 36 ℃ and the humidity of 65% for later use;
(3) preparing materials:
a. after 35Kg of Chinese chestnuts are shelled and are fried and cut with 16Kg of walnut kernels in a frying pan, the Chinese chestnuts and the walnut kernels are put in a crusher to be crushed and sieved by a 12-mesh sieve to obtain crushed materials, and the crushed materials are put in a drying room to be baked for 6 hours at 58 ℃ to obtain mixed raw materials for later use;
b. removing impurities from buckwheat 12Kg and sorghum 24, pulverizing and sieving with 16 mesh sieve for later use;
(4) steaming grains: putting the mixed raw materials, the crushed buckwheat and the crushed sorghum into a wine retort to steam grains for 20 minutes, and collecting the front distillate for later use;
(5) fermentation: putting the steamed materials into an airing chamber, when the temperature is reduced to 36 ℃, adding 14Kg of crushed yeast and crushed walnut leaves according to the proportion of the materials to the yeast 40:0.02, uniformly stirring, spraying the obtained front fraction in the step (4), uniformly mixing, and fermenting for 34 days at 45 ℃ in a fermentation tank for later use;
(6) taking wine: putting the fermented material into a wine retort, distilling to obtain a wine head, a wine neutralizing wine tail, respectively putting into a wine cellar for storage for later use, adding the material in the step (3), continuing to perform secondary fermentation, repeating the steps in the above manner, and discarding the material after 6 times of wine taking;
(7) hooking and adjusting: blending the wine stored for 1 year with the wine head stored for 3 years to obtain Chinese chestnut wine for later use;
(8) packaging: filling the Chinese chestnut wine into a wine bottle, sealing, boxing and warehousing to obtain the Chinese chestnut wine.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (6)
1. The Chinese chestnut wine comprises the following raw materials in parts by weight: 35-38 parts of Chinese chestnut, 24-26 parts of sorghum, 10-12 parts of buckwheat, 4-6 parts of wheat, 3-5 parts of corn, 12-14 parts of walnut leaves, 14-16 parts of walnut kernels, 1-3 parts of honey, 2-3 parts of pepper granules, 2-3 parts of walnut branches, 2-3 parts of sweet osmanthus branches, 2-3 parts of roxburgh rose branches, 1-2 parts of eucommia ulmoides and 1-3 parts of gorgon fruit.
2. The preparation method of the chestnut wine as claimed in claim 1, which comprises the following steps:
(1) preparing a traditional Chinese medicine extracting solution: cutting walnut branches 2-3 parts, osmanthus branches 2-3 parts and thorn pear branches 2-3 parts into 1-2cm long sections, placing eucommia bark 1-2 parts and gorgon fruit 1-3 parts into a container, sealing and soaking the materials and a soaking solution in a ratio of 1:1.5 for 14-16 days, and filtering the traditional Chinese medicine extracting solution for later use;
(2) preparation of the starter: removing impurities from 9-12 parts of wheat and 6-8 parts of corn, crushing the wheat and the corn together with 2-3 parts of pepper granules, sieving the mixture with a 60-80-mesh sieve, adding 2-4 parts of traditional Chinese medicine extracting solution, 1-3 parts of honey and water accounting for 5 percent of the total weight of the materials, uniformly mixing, preparing the materials into a spherical shape with the diameter of 8-12cm, putting the spherical shape into a fermentation chamber, and fermenting for 33-35 days at the temperature of 36-38 ℃ and the humidity of 65 percent for later use;
(3) preparing materials:
a. removing shell of semen Castaneae 35-38 parts, parching with semen Juglandis 14-16 parts in parching pot, crushing in crusher, sieving with 12-16 mesh sieve to obtain crushed material, baking at 55-58 deg.C for 6-8 hr in drying room to obtain mixed raw materials;
b. removing impurities from 10-12 parts of buckwheat and 24-26 parts of sorghum, crushing and sieving with a 16-mesh sieve for later use;
(4) steaming grains: putting the mixed raw materials, the crushed buckwheat and the crushed sorghum into a wine retort to steam grains for 18-20 minutes, and collecting the front distillate for later use;
(5) fermentation: placing the steamed materials into an airing chamber, when the temperature is reduced to 36-38 ℃, adding the crushed yeast and 12-14 parts of crushed walnut leaves according to the proportion of the materials to the yeast 40:0.02, uniformly stirring, spraying the obtained front fraction in the step (4), uniformly mixing, and fermenting for 32-34 days at 45-48 ℃ for later use;
(6) taking wine: putting the fermented material into a wine retort, distilling to obtain a wine head, a wine neutralizing wine tail, respectively putting into a wine cellar for storage for later use, adding the material in the step (3), continuing to perform secondary fermentation, repeating the steps in the above manner, and discarding the material after 6 times of wine taking;
(7) hooking and adjusting: blending the wine stored for 1-2 years with the wine head stored for 2-3 years to obtain Chinese chestnut wine for later use;
(8) packaging: filling the Chinese chestnut wine into a wine bottle, sealing, boxing and warehousing to obtain the Chinese chestnut wine.
3. The method for preparing a chestnut wine as claimed in claim 2, wherein the method comprises the following steps: the cleaned river sand is put in the frying pan in the step (1).
4. The method for preparing a chestnut wine as claimed in claim 2, wherein the method comprises the following steps: the soak solution in the step (1) is 36-degree tail wine.
5. The method for preparing a chestnut wine as claimed in claim 2, wherein the method comprises the following steps: the yeast in the step (2) is in a spherical shape with the bottom inwards sunken.
6. The method for preparing a chestnut wine as claimed in claim 2, wherein the method comprises the following steps: the fermentation tank in the step (5) is a ceramic cylinder buried in the ground.
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Application publication date: 20200207 |
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