CN111607480A - Low-sugar three-penis wine and preparation process thereof - Google Patents
Low-sugar three-penis wine and preparation process thereof Download PDFInfo
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- CN111607480A CN111607480A CN202010423789.7A CN202010423789A CN111607480A CN 111607480 A CN111607480 A CN 111607480A CN 202010423789 A CN202010423789 A CN 202010423789A CN 111607480 A CN111607480 A CN 111607480A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- 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
- C12G1/00—Preparation of wine or sparkling wine
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention relates to a low-sugar three-penis wine and a preparation process thereof, relating to the technical field of three-penis wine, wherein each 10000L of the low-sugar three-penis wine comprises 0.15-0.25 kg of seal penis, 0.7-1.2 kg of penis cervi, 5-7 kg of penis canitis, 11-12 kg of ginseng, 8-12 kg of cinnamon, 18-22.5 kg of medlar, 18-22 kg of tuckahoe, 26-33 kg of Chinese yam, 3-5 kg of pepper, 3-5 kg of fennel, 2800-3200L of white spirit, 900-1100L of yellow rice wine, 5900-6100L of grape distilled wine, 50-150L of purified water, 3.5-4.6 kg of citric acid and 4.8-7.2 kg of inulin. The low-sugar three-animal penes wine prepared by the invention has low total sugar content and low glycemic index, and is suitable for people needing to control blood sugar; according to the preparation process, the multi-stage countercurrent percolation extraction is carried out, so that the effective components in the medicinal materials are easier to leach into the solvent, and the medicinal materials are more completely extracted.
Description
Technical Field
The invention relates to the technical field of three-penis wine, in particular to low-sugar three-penis wine and a preparation process thereof.
Background
The three-penis wine is a subdivision of Chinese wines, belongs to one of compound wines, and is prepared by taking high-quality white spirit as a wine base and taking medicinal and edible traditional Chinese medicinal materials as raw materials. The three-animal penes wine is a food or beverage wine which is prepared by taking high-quality sorghum wine and millet wine as wine bases, adding animal and plant medicinal materials, extracting, percolating, brewing and the like, has the functions of nourishing, strengthening, supplementing, regulating and improving the like, can supplement nutrient substances and functional components of a human body, and has a latently immaterial effect. With the acceleration of life rhythm, the older and more people change the habit of soaking wine, and the purchase of health care wine products such as three-penis wine becomes a main choice.
Chinese patent with publication No. CN101984035B discloses a health wine and its preparation method, wherein the health wine is prepared from ren bovis seu Bubali, ren Caprae seu Ovis, penis et testis Serpentis, cortex Cinnamomi, rhizoma Polygonati, Rubi fructus, Glycyrrhrizae radix, flos Caryophylli, Cordyceps, rhizoma Dioscoreae, Concha Ostreae, fructus Chaenomelis, fructus Jujubae, fructus Lycii, arillus longan, Mel, crystal sugar and 30% (v/v) Daqu liquor; the preparation method comprises cleaning ren bovis Seu Bubali, ren Caprae Seu Ovis, penis et testis Serpentis, cortex Cinnamomi, rhizoma Polygonati, Rubi fructus, Glycyrrhrizae radix, flos Caryophylli, Cordyceps, rhizoma Dioscoreae, Concha Ostreae, fructus Chaenomelis, fructus Jujubae, fructus Lycii and arillus longan, adding water, extracting, filtering to separate filtrate and residue, repeating the extraction for 2 times, mixing the three filtrates, heating and concentrating to obtain extract, mixing the extract, Mel, crystal sugar and 30% (v/v) Daqu liquor, stirring, sealing, standing for one month, taking out, filtering to remove impurities, and packaging to obtain the final product. The health wine prepared by the invention has the effects of invigorating primordial qi, recuperating kidney yang, benefiting essence and blood, enriching blood, nourishing yin, nourishing blood and soothing nerves.
The above prior art solutions have the following drawbacks: the honey and the rock sugar are added to adjust the taste of the health-care wine, but the honey and the rock sugar have high glycemic index and are not beneficial to people with high blood sugar to drink, so that the low-sugar three-penis wine needs to be prepared, is suitable for people needing to control blood sugar to drink, and expands the people suitable for drinking the three-penis wine.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the low-sugar three-whip wine which is low in total sugar content and glycemic index and suitable for people needing to control blood sugar; the invention also aims to provide a preparation process of the low-sugar three-penis wine, which is characterized in that the effective components in the medicinal materials are easier to leach into a solvent and the medicinal materials are more completely extracted by performing multi-stage countercurrent percolation extraction.
The above object of the present invention is achieved by the following technical solutions: a low-sugar three-penis wine comprises, per 10000L of the low-sugar three-penis wine, 0.15-0.25 kg of seal penis, 0.7-1.2 kg of deer penis, 5-7 kg of dog penis, 11-12 kg of ginseng, 8-12 kg of cinnamon, 18-22.5 kg of medlar, 18-22 kg of poria cocos, 26-33 kg of Chinese yam, 3-5 kg of pepper, 3-5 kg of fennel, 2800-3200L of white spirit, 900-1100L of yellow wine, 5900-6100L of grape distilled wine, 50-150L of purified water, 3.5-4.6 kg of citric acid and 4.8-7.2 kg of inulin.
By adopting the technical scheme, the seal penis, the deer penis and the Guangdong dog penis have the functions of nourishing and strengthening, and the three-penis wine produced by the method has the effects of tonifying primordial qi, recuperating kidney yang, benefiting essence and blood, enriching blood and nourishing yin, and nourishing blood and tranquillizing.
The ginseng contains ginsenoside, so that the effect of the central nerve can be well enhanced after the ginseng enters a body, the memory is also enhanced, in addition, the ginsenoside can adjust the secretion of insulin and the metabolism in the body, and the use of hypoglycemic drugs can be reduced; the ginseng and the medlar have good health-care efficacy, and can be used for tonifying and nourishing vitality and enhancing the body immunity by adding the ginseng and the medlar, and the synthesis of proteins in the body can be effectively promoted after the ginseng and the medlar enter the body, so that the body immunity is improved. The ginseng and the medlar can also enhance myocardial contractility and blood circulation, and are suitable for people with myocardial anoxia or arrhythmia when being added into the three-animal penes wine.
Cinnamon has the effects of tonifying fire, supporting yang, dispelling cold, relieving pain, warming channels and dredging collaterals, has the effects of expanding blood vessels, promoting blood circulation and increasing coronary artery and cerebral vascular flow, and cinnamon is added into the three-penis wine, so that the wine can excite blood vessels and heart, can play a good role in dispelling cold, can have the function of dredging channels and collaterals, and has a certain benefit for improving physique.
Inulin is reserve polysaccharide in plants, and under the combined action of inulin and citric acid, inulin can be decomposed into fructose, which has high sweetness and low glycemic index and is suitable for people who control blood sugar to eat, so that the inulin and citric acid are added into the three-animal whip wine together, the taste of the three-animal whip wine can be improved, the total sugar content in the three-animal whip wine is low, and when people with high blood sugar drink the three-animal whip wine, the blood sugar cannot be increased too fast.
The present invention in a preferred example may be further configured to: the mass ratio of the citric acid to the inulin is 1: 1.5.
by adopting the technical scheme, the fructose generated by the inulin is the most when the citric acid and the inulin are in the proportion.
The present invention in a preferred example may be further configured to: the alcoholic strength of the glucose distilled liquor is 55-65% vol.
The present invention in a preferred example may be further configured to: the alcoholic strength of the white spirit is 42-52% vol.
The present invention in a preferred example may be further configured to: the three-animal penes wine also comprises 0.02-0.05 kg of antioxidant.
By adopting the technical scheme, when the temperature of the ethanol in the wine is increased, the ethanol is easily oxidized into acetaldehyde, so that the three-animal penes wine is deteriorated, the taste of the three-animal penes wine is influenced, the storage time is reduced, the antioxidant is added, the ethanol oxidation can be avoided, and the storage time of the three-animal penes wine is prolonged.
The present invention in a preferred example may be further configured to: the antioxidant is dibutyl hydroxy toluene.
By adopting the technical scheme, the dibutyl hydroxy toluene is automatically oxidized by the dibutyl hydroxy toluene to realize the antioxidation effect, and the dibutyl hydroxy toluene is tasteless and is added into the three-whip wine as an antioxidant without influencing the taste of the three-whip wine.
The second aim of the invention is realized by the following technical scheme: a preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from penis et testis canitis, penis et testis cervi, and testis et penis canitis, cleaning with purified water, and oven drying; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into the grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the volume of the grape distilled wine is 65-70% of the formula amount, the leaching temperature is controlled at 35-40 ℃, and the leaching time is 20-30 h;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 2-6 hours at 35-40 ℃, naturally exhausting the washing liquid, and exhausting the rest washing liquid by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form a citric acid aqueous solution, adding inulin, continuously stirring, controlling the stirring temperature to be 80-120 ℃, controlling the stirring time to be 4-6 h, cooling to room temperature after stirring, filtering, removing residues, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7.5 to-6.5 ℃, and preserving heat for 24-48 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
By adopting the technical scheme, the raw materials of the three-penis wine are subjected to impurity removal and cleaning treatment, so that the influence of impurities on the quality of the three-penis wine is avoided; after the raw materials are cleaned, the raw materials are crushed and soaked, after crushing, on one hand, the contact area between various medicinal materials and the grape distilled wine can be increased, on the other hand, the surface structure of the crushed medicinal materials is damaged, and active ingredients in the medicinal materials are more easily leached, so that the leaching efficiency is improved. By adopting a multi-stage percolation extraction mode, the method can cause good concentration difference between the medicinal materials and the grape distilled liquor, so that effective components in the medicinal materials are easier to leach into the grape distilled liquor, meanwhile, the medicinal materials and the solvent move along opposite directions, so that the medicinal materials and the grape distilled liquor are continuously and repeatedly contacted, and the dynamic countercurrent extraction is easier to leach components in the medicinal materials, so that the effective components in the medicinal materials are more completely extracted. The citric acid is dissolved in the purified water to form a citric acid aqueous solution, and then the inulin is added, so that the inulin can be hydrolyzed to generate fructose, the fructose has high sweetness and low glycemic index, and the inulin can be added into the three-whip wine, so that the total sugar content in the wine can be reduced, the taste of the three-whip wine can be improved, the glycemic index is low, and the three-whip wine is suitable for people needing to control blood sugar to drink. The prepared semi-finished product is frozen and filtered, the solubility of solute in the solvent changes along with the temperature reduction, the solubility of acid, ester, alcohol and other fragrant substances in the wine decreases along with the temperature reduction of the wine body, certain fragrant substances such as ethyl caproate, ethyl acetate, ethyl lactate and the like are separated out in the alcohol solvent due to the solubility reduction, and white organic matters in the wine are removed through diatomite filtration, so that nine turbidities are avoided, and the color of the prepared three-whip wine is clearer.
The present invention in a preferred example may be further configured to: the percolation rate in step 3 is controlled at 110 + -10L/hr.
By adopting the technical scheme, the percolation belongs to a dynamic leaching method, the percolation speed is critical to the leaching effect, the percolation speed is higher than 120L/hr, the speed is high, so that the effective components in all the substances are not complete enough, the percolation speed is lower than 100L/hr, the speed is low, and the leaching efficiency of all the substances is low.
In summary, the invention includes at least one of the following beneficial technical effects:
1. inulin is reserve polysaccharide in plants, and under the combined action of inulin and citric acid, inulin can be decomposed into fructose which has high sweetness and low glycemic index and is suitable for people who control blood sugar to eat, so that the inulin and citric acid are added into the three-animal whip wine together, the taste of the three-animal whip wine can be improved, the total sugar content in the three-animal whip wine is low, and when people with high blood sugar drink the three-animal whip wine, the blood sugar cannot be increased too fast;
2. the ginseng contains ginsenoside, so that the effect of the central nerve can be well enhanced after the ginseng enters a body, the memory is also enhanced, in addition, the ginsenoside can adjust the secretion of insulin and the metabolism in the body, and the use of hypoglycemic drugs can be reduced; the ginseng and the medlar have good health-care efficacy, and can be used for tonifying and nourishing vitality and enhancing the body immunity by adding the ginseng and the medlar, and the synthesis of proteins in the body can be effectively promoted after the ginseng and the medlar enter the body, so that the body immunity is improved. The ginseng and the medlar can also enhance myocardial contractility and blood circulation, and are suitable for people with myocardial anoxia or arrhythmia when being added into the three-animal penes wine;
3. the raw materials of the three-penis wine are subjected to impurity removal and cleaning treatment, so that the influence of impurities on the quality of the three-penis wine is avoided; after the raw materials are cleaned, the raw materials are crushed and soaked, after crushing, on one hand, the contact area between various medicinal materials and the grape distilled wine can be increased, on the other hand, the surface structure of the crushed medicinal materials is damaged, and active ingredients in the medicinal materials are more easily leached, so that the leaching efficiency is improved. By adopting a multi-stage percolation extraction mode, the method can cause good concentration difference between the medicinal materials and the grape distilled liquor, so that effective components in the medicinal materials are easier to leach into the grape distilled liquor, meanwhile, the medicinal materials and the solvent move along opposite directions, so that the medicinal materials and the grape distilled liquor are continuously and repeatedly contacted, and the dynamic countercurrent extraction is easier to leach components in the medicinal materials, so that the effective components in the medicinal materials are more completely extracted. The citric acid is dissolved in the purified water to form a citric acid aqueous solution, and then the inulin is added, so that the inulin can be hydrolyzed to generate fructose, the fructose has high sweetness and low glycemic index, and the inulin can be added into the three-whip wine, so that the total sugar content in the wine can be reduced, the taste of the three-whip wine can be improved, the glycemic index is low, and the three-whip wine is suitable for people needing to control blood sugar to drink. The prepared semi-finished product is frozen and filtered, the solubility of solute in the solvent changes along with the temperature reduction, the solubility of acid, ester, alcohol and other fragrant substances in the wine decreases along with the temperature reduction of the wine body, certain fragrant substances such as ethyl caproate, ethyl acetate, ethyl lactate and the like are separated out in the alcohol solvent due to the solubility reduction, and white organic matters in the wine are removed through diatomite filtration, so that nine turbidities are avoided, and the color of the prepared three-whip wine is clearer.
Drawings
FIG. 1 is a schematic flow diagram of the manufacturing process of the present invention.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
A low-sugar three-penis wine comprises, per 10000L of the low-sugar three-penis wine, 0.15kg of seal penis, 1kg of penis et testis cervi, 7kg of dog penis, 11kg of ginseng, 12kg of cinnamon, 18kg of medlar, 20kg of poria cocos, 26kg of Chinese yam, 3kg of pepper, 5kg of fennel, 2800L of white wine, 1100L of yellow wine, 6100L of grape distilled wine, 50L of purified water, 3.5kg of citric acid and 7.2kg of inulin, wherein the alcohol content of the white wine is 42 vol%, the white wine is a high-grade Fushan white wine, and the alcohol content of the grape distilled wine is 55 vol%.
A preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from fur seal penis, penis cervi and guangjian penis in the low-sugar three-penis wine formula in the embodiment 1, cleaning the fur seal penis, penis cervi and guangjian penis with purified water and drying the fur seal penis for later use; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into 3965L of grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the leaching temperature is controlled at 35 ℃ and the leaching time is 30 hours;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 2 hours at the temperature of 35 ℃, naturally exhausting the water washing solution, and exhausting the rest water washing solution by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form citric acid aqueous solution, adding inulin, stirring at 80 deg.C for 6 hr, cooling to room temperature, filtering, removing residue, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7.5 ℃, and preserving heat for 24 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
Example 2
A low-sugar three-penis wine comprises, per 10000L of low-sugar three-penis wine, 0.25kg of seal penis, 0.7kg of penis cervi, 6kg of dog penis, 12kg of ginseng, 8kg of cinnamon, 22.5kg of medlar, 22kg of poria cocos, 30kg of Chinese yam, 4kg of pepper, 3kg of fennel, 3150L of white wine, 950L of yellow wine, 5900L of grape distilled wine, 100L of purified water, 0.02kg of butylated hydroxytoluene, 4.6kg of citric acid and 6.5kg of inulin, wherein the alcohol content of the white wine is 48% vol, the white wine is high-grade Fushan white wine, and the alcohol content of the grape distilled wine is 60% vol.
A preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from fur seal penis, penis cervi and guangjian penis in the low-sugar three-penis wine formula in the embodiment 2, cleaning the fur seal penis, penis cervi and guangjian penis with purified water and drying the fur seal penis for later use; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into 4130L of grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the leaching temperature is controlled at 40 ℃ and the leaching time is 20 hours;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 6 hours at the temperature of 40 ℃, naturally exhausting the water washing solution, and exhausting the rest water washing solution by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form citric acid aqueous solution, adding inulin, stirring at 120 deg.C for 4 hr, cooling to room temperature, filtering, removing residue, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-6.5 ℃, and preserving heat for 48 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
Example 3
A low-sugar three-penis wine comprises, per 10000L of the low-sugar three-penis wine, 0.2kg of seal penis, 1.2kg of penis cervi, 5kg of dog penis, 11.2kg of ginseng, 10kg of cinnamon, 21kg of medlar, 18kg of poria cocos, 33kg of Chinese yam, 5kg of pepper, 4kg of fennel, 2900L of white wine, 1050L of yellow wine, 6000L of grape distilled wine, 150L of purified water, 0.04kg of dibutyl hydroxy toluene, 4kg of citric acid and 4.8kg of inulin, wherein the alcohol content of the white wine is 52% vol, the white wine is high-grade Fushan white wine, and the alcohol content of the grape distilled wine is 60% vol.
A preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from fur seal penis, penis cervi and guangjian penis in the low-sugar three-penis wine formula in the embodiment 3, cleaning the fur seal penis, penis cervi and guangjian penis with purified water and drying the fur seal penis for later use; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into 4200L of grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the leaching temperature is controlled at 40 ℃ and the leaching time is 25 h;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 4 hours at the temperature of 40 ℃, naturally exhausting the water washing solution, and exhausting the rest water washing solution by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form citric acid aqueous solution, adding inulin, stirring at 100 deg.C for 5 hr, cooling to room temperature, filtering, removing residue, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7 ℃, and preserving heat for 36 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
Example 4
A low-sugar three-penis wine comprises, per 10000L of low-sugar three-penis wine, 0.18kg of seal penis, 0.9kg of penis cervi, 5.5kg of dog penis, 11.6kg of ginseng, 9kg of cinnamon, 20.5kg of medlar, 19kg of poria cocos, 28kg of Chinese yam, 3kg of pepper, 3.5kg of fennel, 3050L of white spirit, 950L of yellow wine, 6000L of grape distilled wine, 90L of purified water, 0.03kg of butylated hydroxytoluene, 4.3kg of citric acid and 6kg of inulin, wherein the alcohol content of the white spirit is 52% vol, the white spirit is high-grade Fushan white spirit, and the alcohol content of the grape distilled wine is 65% vol.
A preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from fur seal penis, penis cervi and guan-dog penis in the low-sugar three-penis wine formula in the embodiment 4, cleaning the fur seal penis, penis cervi and guan-dog penis with purified water and drying the fur seal penis for later use; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into 4100L of grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the leaching temperature is controlled at 35 ℃ and the leaching time is 25 h;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 4 hours at the temperature of 40 ℃, naturally exhausting the water washing solution, and exhausting the rest water washing solution by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form citric acid aqueous solution, adding inulin, stirring at 120 deg.C for 5 hr, cooling to room temperature, filtering, removing residue, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7 ℃, and preserving heat for 48 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
Example 5
A low-sugar three-penis wine comprises, per 10000L of low-sugar three-penis wine, 0.22kg of seal penis, 1.1kg of penis cervi, 6.5kg of dog penis, 11.8kg of ginseng, 11kg of cinnamon, 19kg of medlar, 21kg of poria cocos, 31kg of Chinese yam, 4kg of pepper, 4.5kg of fennel, 3200L of white spirit, 900L of yellow wine, 5900L of grape distilled wine, 70L of purified water, 0.05kg of butylated hydroxytoluene, 3.8kg of citric acid and 5.4kg of inulin, wherein the alcohol content of the white spirit is 52% vol, the white spirit is high-grade Fushan white spirit, and the alcohol content of the grape distilled spirit is 60% vol.
A preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from fur seal penis, penis cervi and guangjian penis in the low-sugar three-penis wine formula in the embodiment 3, cleaning the fur seal penis, penis cervi and guangjian penis with purified water and drying the fur seal penis for later use; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into 4000L of grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the leaching temperature is controlled at 40 ℃ and the leaching time is 25 h;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 6 hours at the temperature of 40 ℃, naturally exhausting the water washing solution, and exhausting the rest water washing solution by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form citric acid aqueous solution, adding inulin, stirring at 120 deg.C for 4 hr, cooling to room temperature, filtering, removing residue, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7.5 ℃, and preserving heat for 36 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
Example 6
A low-sugar three-penis wine comprises, per 10000L of the low-sugar three-penis wine, 0.2kg of seal penis, 1kg of penis et testis cervi, 6kg of dog penis, 11.4kg of ginseng, 10kg of cinnamon, 20kg of medlar, 20kg of poria cocos, 30kg of Chinese yam, 4kg of pepper, 4kg of fennel, 3000L of white wine, 1000L of yellow wine, 6000L of grape distilled wine, 100L of purified water, 0.04kg of butylated hydroxytoluene, 4.1kg of citric acid and 6.15kg of inulin, wherein the alcohol content of the white wine is 52% vol, the white wine is high-grade Fushan white wine, and the alcohol content of the grape distilled wine is 65% vol.
A preparation process of a low-sugar three-penis wine specifically comprises the following steps:
step 1, pretreatment: removing impurities from fur seal penis, penis cervi and guangjian penis in the low-sugar three-penis wine formula in the embodiment 3, cleaning the fur seal penis, penis cervi and guangjian penis with purified water and drying the fur seal penis for later use; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into 4200L of grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the leaching temperature is controlled at 40 ℃ and the leaching time is 25 h;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 4 hours at the temperature of 35 ℃, naturally exhausting the water washing solution, and exhausting the rest water washing solution by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form citric acid aqueous solution, adding inulin, stirring at 100 deg.C for 6 hr, cooling to room temperature, filtering, removing residue, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7 ℃, and preserving heat for 36 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
Examples 1-6 the low sugar triple whip wine prepared in example 6 was tested for the following properties:
alcohol content: detecting according to GB/T4928-2008 'beer analysis method';
total acids (in acetic acid): detecting according to GB/T4928-2008 'beer analysis method';
total sugars (in glucose) and fructose assay: detecting with reference to GB/T5009.8-2016 (determination of fructose, glucose, sucrose, maltose and lactose in food national safety standard food);
clarity: the prepared low-sugar trichuris wine is subjected to light transmittance measurement at 680nm by an Shimadzu UV-2450 type ultraviolet spectrophotometer, and the clarity of the trichuris wine is expressed by the light transmittance.
Table 1 shows the results of various property tests
According to the performance test result, the antioxidant is not added in the example 1, so the total acid content in the three-whip wine is slightly higher in the example 1 compared with other examples; the low-sugar three-whip wine prepared in example 6 has low total sugar content, high fructose content and high clarity.
The present embodiment is only for explaining the present invention, and not for limiting the present invention, and those skilled in the art can make modifications without inventive contribution to the present embodiment as needed after reading the present specification, but all of which are protected by patent law within the scope of the claims of the present invention.
Claims (8)
1. A low-sugar three-penis wine is characterized in that: each 10000L of the low-sugar three-penis wine comprises 0.15-0.25 kg of seal penis, 0.7-1.2 kg of deer penis, 5-7 kg of dog penis, 11-12 kg of ginseng, 8-12 kg of cinnamon, 18-22.5 kg of medlar, 18-22 kg of poria cocos, 26-33 kg of Chinese yam, 3-5 kg of pepper, 3-5 kg of fennel, 2800-3200L of white spirit, 900-1100L of yellow wine, 5900-6100L of grape distilled wine, 50-150L of purified water, 3.5-4.6 kg of citric acid and 4.8-7.2 kg of inulin.
2. The low-sugar three-whip wine as claimed in claim 1, wherein: the mass ratio of the citric acid to the inulin is 1: 1.5.
3. the low-sugar three-whip wine as claimed in claim 1, wherein: the alcoholic strength of the glucose distilled liquor is 55-65% vol.
4. The low-sugar three-whip wine as claimed in claim 1, wherein: the alcoholic strength of the white spirit is 42-52% vol.
5. The low-sugar three-whip wine as claimed in claim 1, wherein: the three-animal penes wine also comprises 0.02-0.05 kg of antioxidant.
6. A low sugar three whip wine as claimed in claim 5, wherein: the antioxidant is dibutyl hydroxy toluene.
7. A preparation process of a low-sugar three-penis wine is characterized by comprising the following steps: the method specifically comprises the following steps:
step 1, pretreatment: removing impurities from penis et testis canitis, penis et testis cervi, and testis et penis canitis, cleaning with purified water, and oven drying; removing impurities and non-medicinal parts from ginseng, cinnamon, medlar, tuckahoe, yam, pepper and fennel in the formula, cleaning the components with purified water, and drying the components for later use;
step 2, crushing: weighing each pretreated substance in the formula, and respectively crushing;
step 3, leaching, namely adding the crushed substances into the grape distilled wine, and performing multi-stage countercurrent percolation extraction, wherein the volume of the grape distilled wine is 65-70% of the formula amount, the leaching temperature is controlled at 35-40 ℃, and the leaching time is 20-30 h;
step 4, washing: after the percolation is finished, exhausting the extracting solution by using compressed air, then adding purified water into the leaching container, circularly washing for 2-6 hours at 35-40 ℃, naturally exhausting the washing liquid, and exhausting the rest washing liquid by using compressed air;
step 5, auxiliary material treatment: dissolving citric acid in purified water to form a citric acid aqueous solution, adding inulin, continuously stirring, controlling the stirring temperature to be 80-120 ℃, controlling the stirring time to be 4-6 h, cooling to room temperature after stirring, filtering, removing residues, and keeping filtrate;
step 6, wine preparation: adding the extracting solution and the water washing solution obtained in the step (4) into a wine preparation container, fully and uniformly mixing, then adding the white wine and the yellow wine in the formula amount and the filtrate obtained in the step (5), uniformly mixing, then adding the rest of the grape distilled wine and the antioxidant, and finally adding purified water to reach the constant volume of 10000L to obtain a semi-finished product;
and 7, freezing: filtering the semi-finished product prepared in the step 6, pumping the semi-finished product into a freezing tank, starting the freezing tank for freezing, stopping freezing when the freezing temperature reaches-7.5 to-6.5 ℃, and preserving heat for 24-48 hours;
and 8, filtering: filtering the semi-finished product subjected to the freezing treatment in the step 7 by using a diatomite filter and a plate and frame filter, and filtering until the semi-finished product is stored in a clean and dry wine storage tank;
step 9, filling wine: the glass bottle and the bottle cap are subjected to coarse and fine cleaning, then the wine liquid in the step 8 is filled into the glass bottle, and then the bottle cap is used for sealing;
step 10, packaging: and packaging the glass bottles after filling and sealing to obtain the low-sugar three-penis wine.
8. The preparation process of the low-sugar three-whip wine as claimed in claim 7, wherein the process comprises the following steps: the percolation rate in step 3 is controlled at 110 + -10L/hr.
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| CN112195090A (en) * | 2020-10-30 | 2021-01-08 | 烟台中亚医药保健酒有限公司 | Sugar-free three-penis wine and preparation process thereof |
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| CN102972837A (en) * | 2012-12-04 | 2013-03-20 | 中国科学院烟台海岸带研究所 | Inulin granule beverage and preparation method thereof |
| CN107594528A (en) * | 2017-10-25 | 2018-01-19 | 贵州国农葛业有限公司 | A kind of cordyceps sinensis kudzu root peptides Soboring-up liver-protecting nutrient powder and preparation method thereof |
| CN111019797A (en) * | 2019-12-31 | 2020-04-17 | 烟台中亚医药保健酒有限公司 | Preparation process of three-penis wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972837A (en) * | 2012-12-04 | 2013-03-20 | 中国科学院烟台海岸带研究所 | Inulin granule beverage and preparation method thereof |
| CN107594528A (en) * | 2017-10-25 | 2018-01-19 | 贵州国农葛业有限公司 | A kind of cordyceps sinensis kudzu root peptides Soboring-up liver-protecting nutrient powder and preparation method thereof |
| CN111019797A (en) * | 2019-12-31 | 2020-04-17 | 烟台中亚医药保健酒有限公司 | Preparation process of three-penis wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112195090A (en) * | 2020-10-30 | 2021-01-08 | 烟台中亚医药保健酒有限公司 | Sugar-free three-penis wine and preparation process thereof |
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