CN111793539A - Preparation process of health-preserving three-penis wine - Google Patents
Preparation process of health-preserving three-penis wine Download PDFInfo
- Publication number
- CN111793539A CN111793539A CN202010630535.2A CN202010630535A CN111793539A CN 111793539 A CN111793539 A CN 111793539A CN 202010630535 A CN202010630535 A CN 202010630535A CN 111793539 A CN111793539 A CN 111793539A
- Authority
- CN
- China
- Prior art keywords
- wine
- penis
- preparation process
- preserving
- health
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 52
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 210000003899 penis Anatomy 0.000 claims abstract description 52
- 239000002994 raw material Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000011049 filling Methods 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 24
- 238000001914 filtration Methods 0.000 claims abstract description 23
- 239000012535 impurity Substances 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 16
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 13
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 11
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 11
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 11
- 244000197580 Poria cocos Species 0.000 claims abstract description 11
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 11
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 3
- 244000268590 Euryale ferox Species 0.000 claims abstract description 3
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 3
- 241001307210 Pene Species 0.000 claims description 40
- 240000007594 Oryza sativa Species 0.000 claims description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims description 28
- 239000003814 drug Substances 0.000 claims description 28
- 235000009566 rice Nutrition 0.000 claims description 28
- 238000003860 storage Methods 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 239000008213 purified water Substances 0.000 claims description 21
- 229920001661 Chitosan Polymers 0.000 claims description 20
- 229910000278 bentonite Inorganic materials 0.000 claims description 20
- 239000000440 bentonite Substances 0.000 claims description 20
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 20
- 238000000746 purification Methods 0.000 claims description 20
- 210000001550 testis Anatomy 0.000 claims description 16
- 235000021395 porridge Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 13
- 240000004371 Panax ginseng Species 0.000 claims description 12
- 239000011521 glass Substances 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 10
- 235000011477 liquorice Nutrition 0.000 claims description 10
- 240000003889 Piper guineense Species 0.000 claims description 9
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229960000306 zinc gluconate Drugs 0.000 claims description 9
- 235000011478 zinc gluconate Nutrition 0.000 claims description 9
- 239000011670 zinc gluconate Substances 0.000 claims description 9
- 241000234435 Lilium Species 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- 229940079593 drug Drugs 0.000 claims description 5
- LJQKCYFTNDAAPC-UHFFFAOYSA-N ethanol;ethyl acetate Chemical compound CCO.CCOC(C)=O LJQKCYFTNDAAPC-UHFFFAOYSA-N 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 230000001502 supplementing effect Effects 0.000 claims description 4
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- FPAFDBFIGPHWGO-UHFFFAOYSA-N dioxosilane;oxomagnesium;hydrate Chemical compound O.[Mg]=O.[Mg]=O.[Mg]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O FPAFDBFIGPHWGO-UHFFFAOYSA-N 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005325 percolation Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 16
- 238000004062 sedimentation Methods 0.000 abstract description 6
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 239000002244 precipitate Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- 238000005189 flocculation Methods 0.000 description 9
- 230000016615 flocculation Effects 0.000 description 9
- 235000001188 Peltandra virginica Nutrition 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 7
- 235000004879 dioscorea Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 239000013049 sediment Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 4
- 239000000428 dust Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000000758 substrate Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 238000002834 transmittance Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- 241001489151 Trichuris Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 238000004167 beer analysis Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 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
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- -1 glycoside compounds Chemical class 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
- A61K35/48—Reproductive organs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/235—Foeniculum (fennel)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/758—Zanthoxylum, e.g. pricklyash
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Alternative & Traditional Medicine (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Reproductive Health (AREA)
- Biomedical Technology (AREA)
- Cell Biology (AREA)
- Developmental Biology & Embryology (AREA)
- Immunology (AREA)
- Virology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to a preparation process of health-preserving three-penis wine, which comprises the following preparation steps: s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: 0.1-0.3 kg of fur seal penis, 0.8-1.3 kg of penis cervi, 4-8 kg of penis euryales, 10-12 kg of ginseng, 9.5-11.5 kg of cinnamon, 18-22 kg of medlar, 17.5-21.5 kg of poria cocos, 28.5-31.5 kg of Chinese yam, 3-5 kg of pepper, 3-5 kg of fennel, 6-10L of caramel color and 2.2-4.6 kg of white granulated sugar, and weighing the raw materials according to the standard for later use; s2, processing medicinal materials; s3, crushing medicinal materials; s4, purifying and extracting; s5, washing with water; s6, clarifying the primary purified liquid; s7, preparing fermented wine; s8, distilling; s9, freezing; s10, secondary filtering and impurity removing; s11, clarifying the primary medicinal liquor; s12, filling wine. The preparation process disclosed by the invention has a good sedimentation removing effect, and the three-penis wine prepared by the preparation process not only meets the industrial standard, but also has good clarity.
Description
Technical Field
The invention relates to the technical field of health wine products, in particular to a preparation process of health-preserving three-penis wine.
Background
The medicinal liquor is a health-care wine product, has stable medicinal properties, and is safe and effective. The wine in the medicinal liquor is a good solvent, various effective components of the traditional Chinese medicine are dissolved in the wine, and the wine can fully exert the efficacy of the traditional Chinese medicine, so that the curative effect of the traditional Chinese medicine is improved. The three-penis wine is one kind of medicinal wine, is prepared with medicinal and edible animal and plant Chinese medicinal materials as material, and can replenish nutrient matter and functional components of human body. After the consumer drinks the three-penis wine, under the action of the functional components, the blood circulation speed is rapidly accelerated, oxygen supply is sufficient for all parts of the body, metabolism is accelerated, harmful substances in the body are rapidly discharged, the body is in a benign running state and is full of energy, and therefore, the fatigue of the whole body is eliminated, and the immunity is improved.
At present, Chinese patent with publication number CN103060158A discloses a kidney-tonifying three-penis wine, wherein each liter of the wine is prepared from the following raw materials in percentage by weight: 9.0-10.0 g of penis cervi, 12.0-14.0 g of penis bovis seu Bubali, 10.0-12.0 g of penis canitis, 18.0-20.0 g of medlar, 9.0-10.0 g of tuckahoe, 8.0-9.0 g of cinnamon, 5.0-7.0 g of radix puerariae, 2.0-5.0 g of mint and 500 g of 50-degree white spirit; the preparation method of the kidney-tonifying three-penis wine comprises the following steps: 1) selecting the processed traditional Chinese medicine materials as raw materials according to the weight part ratio; 2) soaking the eight traditional Chinese medicinal materials in 50-degree white spirit for 720 hours; 3) filtering the infused traditional Chinese medicine liquid to remove medicinal material residues; 4) blending with sweet yellow wine and water, adjusting to 1000ml of medicinal filtrate, and standing for 72 hours; 5) filtering the blended liquid medicine, and filling to obtain the finished product.
The above prior art solutions have the following drawbacks: because the bottom of the three-animal penes wine is easy to generate sediment after being placed for a long time, the clarity of the three-animal penes wine is reduced, the sediment has multiple sources, one of the multiple sources is that the traditional Chinese medicine residues are not thoroughly removed, the clarity of the medicinal liquor is not enough, and the traditional Chinese medicine residues with small particle sizes cannot be completely removed only by filtering the traditional Chinese medicine liquid in the scheme; the second source is that the three-animal penes wine contains a large amount of complex components such as tannin, amino acid, protein and the like, wherein the tannin and the like have strong reducibility and are easy to generate oxidative polymerization to generate precipitates, so that the clarity of the medicinal liquor is reduced after the medicinal liquor is placed for a period of time; the third source is that the parameters of the preparation process can not be controlled, if the temperature in the preparation process is too high, the solubility of the three-whip wine can be improved, and when the prepared three-whip wine is placed at room temperature, the solubility of the three-whip wine is reduced due to the reduction of the temperature, and dissolved substances in the three-whip wine are separated out to form precipitates, so that the clarity of the medicinal liquor is reduced when external conditions such as the temperature and the like are changed. Since the deterioration of clarity of triple-whip wine leads to deterioration of quality and also affects the aesthetic appearance thereof, resulting in a decrease in consumer's selectivity, it is necessary to improve the clarity of triple-whip wine when it is prepared.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation process of health-preserving three-animal penis wine, which has a good sedimentation removing effect, so that the clarity of the three-animal penis wine is improved.
The above object of the present invention is achieved by the following technical solutions:
a preparation process of a health-preserving three-animal penis wine comprises the following preparation steps:
s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: 0.1-0.3 kg of fur seal penis, 0.8-1.3 kg of penis cervi, 4-8 kg of penis euryales, 10-12 kg of ginseng, 9.5-11.5 kg of cinnamon, 18-22 kg of medlar, 17.5-21.5 kg of poria cocos, 28.5-31.5 kg of Chinese yam, 3-5 kg of pepper, 3-5 kg of fennel, 6-10L of caramel color and 2.2-4.6 kg of white granulated sugar, and weighing the raw materials according to the standard for later use;
s2, processing medicinal materials: removing non-medicinal parts of Ginseng radix, cortex Cinnamomi, fructus Lycii, Poria, rhizoma Dioscoreae, fructus Zanthoxyli and fructus Foeniculi, cleaning, and oven drying;
removing impurities and non-medicinal parts of penis et testis canitis, penis et testis cervi, and testis et penis canitis, cutting into 5cm segments, parching in preheated pulvis Talci pan until the segments bulge out, taking out, and naturally cooling at room temperature;
s3, crushing medicinal materials: pulverizing the medicinal materials processed by S2 to obtain coarse residue;
s4, purification and extraction: putting the coarse slag into a purification extraction tank, and soaking each tank of crude drug slag with 55-60% of extracting solution for 24 hours, wherein the extracting solution is 15 cm before the crude drug, and the soaking temperature is 35-40 ℃; after soaking, performing multi-stage countercurrent percolation purification on the coarse residues, wherein the purification speed is 140 +/-10L/h, and the purification temperature is 35-40 ℃;
s5, washing: after the medicinal materials are completely percolated, exhausting the extracting solution in the tank by using compressed air, then adding purified water, wherein the purified water is 15 cm higher than the medicinal materials, circularly washing for 4 hours at the temperature of 35-40 ℃, naturally exhausting the washing solution, and exhausting the purified water in the tank by using the compressed air to obtain primary purified liquid;
s6, clarifying the primary purified liquid: performing ultrafiltration treatment on the primary purified liquid to remove impurities in the primary purified liquid, and preparing a traditional Chinese medicine purified liquid for later use;
s7, preparing fermented wine:
s7-1, weighing 100 parts of glutinous rice, cleaning the glutinous rice, putting the glutinous rice into purified water, fully soaking, putting the soaked glutinous rice into a big pot, cooking for 50-70 min, filtering water generated in the cooking process, and continuously adding the purified water to cook the glutinous rice into porridge;
s7-2, after the glutinous rice porridge is cooled to below 45 ℃, adding distiller ' S yeast crushed into powder into the glutinous rice porridge, wherein the addition amount of the distiller ' S yeast is 5% of the total weight of the glutinous rice porridge, uniformly stirring the distiller ' S yeast and the glutinous rice porridge, and then putting the mixture into a fermentation tank for fermentation for 7-15 days;
s7-3, generating bubbles on the surface of the fermented product, adding the traditional Chinese medicine purified liquid into a fermentation tank, wherein the adding amount of the traditional Chinese medicine purified liquid is 5-8% of the volume of the fermentation tank, and sealing the fermentation tank to ferment the mixture for 40-50 days;
s7-4, primarily filtering and removing impurities from the fermentation product to obtain a semi-finished fermented wine liquid;
s8, distillation: pumping the semi-finished fermented wine liquid into a distiller for purification treatment to obtain clear fermented wine liquid with higher alcoholic strength;
s9, freezing: the clarified fermented wine is completely injected into a freezing tank for freezing treatment, the freezing is stopped when the freezing temperature reaches-6.5 to-7.5 ℃, and the temperature is kept for 24 to 30 hours;
s10, secondary filtering and impurity removing: filtering the semi-finished fermented wine liquid treated by the S8 by a diatomite filter and a plate and frame filter, and filling into a clean wine preparation tank;
s11, clarifying the primary medicinal liquor: adding a 1% chitosan solution and a 1% bentonite solution into a wine preparation tank, standing for 24h, taking supernate, filling the supernate into a centrifugal machine for centrifugal treatment, wherein the centrifugal speed is 4000r/min, the centrifugal time is 10-15 min, supplementing 10000L of purified water, and filling the centrifugate into a clean wine storage tank for storage;
s12, wine filling: and (3) roughly washing and finely washing the glass bottle and the bottle cap, drying, filling the clarified wine in the wine storage tank into the glass bottle, sealing the glass bottle with the bottle cap, and packaging the glass bottle to obtain the three-animal penes wine.
By adopting the technical scheme, when the sugar content in the three-animal penes wine is too high, the three-animal penes wine is easier to precipitate during storage, and the adding amount of the white granulated sugar in the S1 raw material is controlled, so that the sweetness of the three-animal penes wine is reduced, the mouthfeel of the three-animal penes wine is improved, and the possibility of precipitation of the three-animal penes wine is reduced, so that the clarity of the three-animal penes wine is improved;
s6 performing ultrafiltration treatment on the primary purified liquid prepared in S5 to remove impurities in the primary purified liquid, so that the clarity of the primary purified liquid is improved, and the ultrafiltration treatment has a better filtration effect because the conditions of the ultrafiltration treatment are stricter than those of the common filtration treatment;
s7, preparing the fermented wine, namely fermenting sugar in the sticky rice, adding the traditional Chinese medicine purified liquid into a fermentation tank for continuous fermentation to improve the fermentation effect of a fermented product, and simultaneously avoiding the effective components in the traditional Chinese medicine purified liquid from being damaged to improve the quality of the three-animal whip wine; when S8 is frozen, the temperature is reduced to reduce the solubility of the semi-finished fermented wine liquid, so that more impurities are precipitated, and S9 is used for filtering the impurities precipitated during the freezing treatment, so that the clarity of the three-whip wine is improved;
s10 clarifying the primary medicated liquor, the chitosan forms positive charge molecules in the acidic liquor, and interacts with negatively charged protein, pectin and other particles in the liquor to flocculate and precipitate colloidal particles causing liquor turbidity; the colloidal fine particles with negative charges in the bentonite suspension interact with substances such as proteins with positive charges in the wine liquor to generate flocculation precipitation; the chitosan and the bentonite are cooperatively matched with each other, so that the number of flocculation precipitates is increased, and impurities are effectively removed to improve the clarity of the three-whip wine; after the flocculation is finished, the precipitate is removed in a centrifugal mode, and the centrifugal precipitate removal phase has a better dust removal effect compared with the filtration dust removal, so that the clarity of the three-animal penes wine finished product is further improved.
The present invention in a preferred example may be further configured to: the raw material of S1 also comprises 1-3 kg of zinc gluconate.
By adopting the technical scheme, zinc ions in the zinc gluconate are used as an enzyme prosthetic group and are used for keeping a specific structure of the enzyme protein, so that the enzyme protein is better combined with the substrate protein, the decomposition speed of the substrate protein is improved, and the protein generates more free amino nitrogen and amino acid; the zinc ions are beneficial to improving the reduction speed of the residual fermentation sugar in the three-animal whip wine, so that the sweet taste and the immature taste of the wine are reduced, the taste of the wine is improved, and the biological stability of the three-animal whip wine is improved.
The present invention in a preferred example may be further configured to: the raw material of S1 also comprises SO21～3kg。
By adopting the technical scheme, SO2Has good antibacterial effect, and SO is added into the three penis wine2So as to inhibit the fermentation of the yeast in the three-whip wine, thereby avoiding the acetic acid content of the three-whip wine caused by the fermentation of the yeast in the long-term standing process, and further avoiding the quality reduction of the three-whip wine.
The present invention in a preferred example may be further configured to: the raw materials of the S1 further comprise 6-10 kg of lily and 1-5 kg of liquorice.
By adopting the technical scheme, the lily is slightly cold in nature and sweet in taste, and the lily is added into the components for neutralizing the heat of other components, so that the consumer is prevented from getting inflamed after drinking the three-penis wine;
the liquorice has sweet taste, the sweetness of the liquorice is hundreds of times of that of the same amount of white granulated sugar, and the liquorice is added to the components to replace the white granulated sugar to adjust the sweetness of the three-whip wine, so that the increase of sediment when the three-whip wine is kept stand due to excessive addition of the white granulated sugar is avoided, and the clarity of the three-whip wine is improved.
The present invention in a preferred example may be further configured to: the extracting solution in the S5 is prepared from the following raw materials in a mass ratio of 2:1 ethanol-ethyl acetate blend.
By adopting the technical scheme, the ethanol contains groups with similar structures with alkaloid and glycoside compounds, and the ethanol is selected to purify the effective components according to the principle of 'similarity and compatibility'; ethyl acetate contains groups with similar structures with flavone, aglycone, free alkaloid and organic acid, and ethyl acetate is selected to purify the effective components according to the principle of 'similar compatibility'; the ethanol and the ethyl acetate are blended according to a certain proportion so as to improve the purification efficiency and the purification component of the effective components in the traditional Chinese medicinal materials, thereby realizing the reasonable utilization of the traditional Chinese medicinal materials.
The present invention in a preferred example may be further configured to: the dosage of the chitosan solution in the S10 is 100-500L, and the dosage of the bentonite solution is 200-1000L.
By adopting the technical scheme, the dosage of the chitosan solution and the bentonite solution is controlled within a proper range, and when the dosage of the chitosan solution and the bentonite solution is too small, the optimal flocculation effect cannot be achieved; when the amount of the chitosan solution and the bentonite solution is too large, the chitosan solution and the bentonite solution suspend in the primary medicated wine liquid to form new precipitates, so that the clarity of the primary medicated wine liquid is reduced.
The present invention in a preferred example may be further configured to: and (3) standing the wine blending tank in the S10 in an environment of 0 ℃.
By adopting the technical scheme, the low-temperature standing is favorable for improving the flocculation effect of the chitosan solution and the bentonite solution on the suspended matters in the wine.
The present invention in a preferred example may be further configured to: and (4) introducing the centrifugate in the S10 into a tubular heat exchanger, rapidly heating to 80 ℃, keeping for 15S, rapidly cooling to normal temperature, and filling into a wine storage tank for storage.
By adopting the technical scheme, the temperature environment of 80 ℃ is favorable for killing most strains in the centrifugate, but the sterilization time at the temperature is not too long, otherwise the quality of the centrifugate is affected, therefore, the centrifugate needs to be rapidly cooled to normal temperature after 15s, and the method is adopted to sterilize the centrifugate so as to improve the preservation period and the quality of the centrifugate.
The present invention in a preferred example may be further configured to: the trinomial penis wine prepared by the S11 is preserved in a dry, bright and ventilated environment with the relative humidity of 70 percent, and the environmental temperature does not exceed 30 ℃.
By adopting the technical scheme, the bottled three-penis wine is placed in a proper environment so as to improve the preservation effect and preservation time of the three-penis wine and further improve the flavor and quality of the three-penis wine.
In summary, the invention includes at least one of the following beneficial technical effects:
1. the three-animal penes wine prepared by the preparation process has good clarity, and does not generate a large amount of precipitates to influence the quality of the three-animal penes wine after long-term storage;
2. when the primary medicinal liquor is clarified, the chitosan forms positive charge molecules in the acidic liquor, and interacts with negatively charged protein, pectin and other particles in the liquor to flocculate and precipitate colloidal particles causing liquor turbidity; the colloidal fine particles with negative charges in the bentonite suspension interact with substances such as proteins with positive charges in the wine liquor to generate flocculation precipitation; the chitosan and the bentonite are cooperatively matched with each other, so that the number of flocculation precipitates is increased, and impurities are effectively removed to improve the clarity of the three-whip wine; after flocculation is finished, sediment is removed in a centrifugal mode, and the centrifugal sediment removal phase has a better dust removal effect compared with filtration and dust removal, so that the clarity of the finished product of the three-animal penes wine is further improved;
3. zinc ions in the zinc gluconate are used as an auxiliary group of enzyme and are used for keeping a specific structure of the enzyme protein, so that the enzyme protein is better combined with the substrate protein, the decomposition speed of the substrate protein is improved, and the protein generates more free amino nitrogen and amino acid; the zinc ions are beneficial to improving the reduction speed of the residual fermentation sugar in the three-animal whip wine, so that the sweet taste and the immature taste of the wine are reduced, the taste of the wine is improved, and the biological stability of the three-animal whip wine is improved.
Detailed Description
Embodiment 1 discloses a preparation process of a health-preserving three-animal penis wine, which comprises the following preparation steps:
s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: 0.2kg of fur seal penis, 1kg of penis cervi, 6kg of testis et penis canitis, 11.4kg of ginseng, 10kg of cinnamon, 20kg of medlar, 20kg of tuckahoe, 30kg of yam, 4kg of pepper, 4kg of fennel, 8L of caramel color and 3.5kg of white granulated sugar, and the raw materials are weighed according to the standard for later use;
s2, processing medicinal materials: removing non-medicinal parts of Ginseng radix, cortex Cinnamomi, fructus Lycii, Poria, rhizoma Dioscoreae, fructus Zanthoxyli and fructus Foeniculi, cleaning, and oven drying;
removing impurities and non-medicinal parts of penis et testis canitis, penis et testis cervi, and testis et penis canitis, cutting into 5cm segments, parching in preheated pulvis Talci pan until the segments bulge out, taking out, and naturally cooling at room temperature;
s3, crushing medicinal materials: pulverizing the medicinal materials processed by S2 to obtain coarse residue;
s4, purification and extraction: putting the crude residues into a purification extraction tank, and soaking each tank of crude drug residues in 55% ethanol-ethyl acetate mixed solution with the mass ratio of 2:1 for 24h, wherein the extract is less than 15 cm of crude drugs and the soaking temperature is 35 ℃; after soaking, performing multi-stage countercurrent percolation purification on the coarse residues, wherein the purification speed is 140L/h, and the purification temperature is 40 ℃;
s5, washing: after the medicinal materials are completely percolated, exhausting the ethanol-ethyl acetate mixed solution in the tank by using compressed air, then adding purified water, wherein the purified water is 15 cm higher than the medicinal materials, circularly washing for 4 hours at 40 ℃, naturally exhausting the washing liquid, and exhausting the purified water in the tank by using compressed air to obtain primary purified liquid;
s6, clarifying the primary purified liquid: performing ultrafiltration treatment on the primary purified liquid to remove impurities in the primary purified liquid, and preparing a traditional Chinese medicine purified liquid for later use;
s7, preparing fermented wine:
s7-1, weighing 100 parts of glutinous rice, cleaning the glutinous rice, putting the glutinous rice into purified water, fully soaking, putting the soaked glutinous rice into a big pot, cooking for 60min, filtering water generated in the cooking process, and continuing to add the purified water to cook the glutinous rice into porridge;
s7-2, after the glutinous rice porridge is cooled to below 45 ℃, adding the distiller ' S yeast crushed into powder into the glutinous rice porridge, wherein the addition amount of the distiller ' S yeast is 5 percent of the total weight of the glutinous rice porridge, and after the distiller ' S yeast and the glutinous rice porridge are uniformly stirred, putting the mixture into a fermentation tank for fermentation for 10 days;
s7-3, adding the traditional Chinese medicine purified liquid into a fermentation tank after bubbles are generated on the surface of the fermentation product, wherein the adding amount of the traditional Chinese medicine purified liquid is 8% of the volume of the fermentation tank, and sealing the fermentation tank to ferment the mixture for 45 days;
s7-4, primarily filtering and removing impurities from the fermentation product to obtain a semi-finished fermented wine liquid;
s8, distillation: pumping the semi-finished fermented wine liquid into a distiller for purification treatment to obtain clear fermented wine liquid with higher alcoholic strength;
s9, freezing: completely pumping the semi-finished fermented wine into a freezing tank for freezing treatment, stopping freezing when the freezing temperature reaches-7 ℃, and preserving heat for 30 hours;
s10, secondary filtering and impurity removing: filtering the semi-finished fermented wine liquid treated by the S8 by a diatomite filter and a plate and frame filter, and filling into a clean wine preparation tank;
s11, clarifying the primary medicinal liquor: adding 300L of 1% chitosan solution and 600L of 1% bentonite solution into a wine preparation tank, standing for 24h, taking supernatant, filling the supernatant into a centrifuge for centrifugal treatment, wherein the centrifugal speed is 4000r/min, the centrifugal time is 10min, supplementing 10000L of purified water, and filling the centrifugate into a clean wine storage tank for storage;
s12, wine filling: and (3) roughly washing and finely washing the glass bottle and the bottle cap, drying, filling the clarified wine in the wine storage tank into the glass bottle, sealing the glass bottle with the bottle cap, and packaging the glass bottle to obtain the three-animal penes wine.
Example 2 is a preparation process of a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: s1, preparing raw materials: 0.1kg of fur seal penis, 0.8kg of penis cervi, 4kg of penis canitis, 10kg of ginseng, 9.5kg of cinnamon, 18kg of medlar, 17.5kg of tuckahoe, 28.5kg of yam, 3kg of pepper, 3kg of fennel, 6L of caramel color and 2.2kg of white granulated sugar.
Example 3 is a preparation process of a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: s1, preparing raw materials: 0.3kg of fur seal penis, 1.3kg of penis cervi, 8kg of penis phocae, 12kg of ginseng, 11.5kg of cinnamon, 22kg of medlar, 21.5kg of tuckahoe, 31.5kg of yam, 5kg of pepper, 5kg of fennel, 10L of caramel color and 4.6kg of white granulated sugar.
Example 4 is a preparation process of a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: 2kg of zinc gluconate is added into the clarified Chinese medicine purified liquid which is filtered by S6 and stirred evenly.
Example 5 is a process for preparing a health-preserving three-animal penis wine disclosed by the invention, and the difference from example 1 is that: adding SO to the centrifugate of S1122kg, and then pouring into a clean wine storage tank for storage.
Example 6 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: the fur seal penis is 0.2kg, the penis et testis cervi is 1kg, the penis et testis canitis is 6kg, the ginseng is 11.4kg, the cinnamon is 10kg, the medlar is 20kg, the tuckahoe is 20kg, the yam is 30kg, the pepper is 4kg, the fennel is 4kg, the liquorice is 3kg, the caramel color is 8L and the white granulated sugar is 3.5kg, and the raw materials are weighed for standby according to the standard.
Example 7 is a process for preparing a health-preserving three-animal penis wine disclosed by the invention, and the difference from example 1 is that: s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: the dog penis is 0.2kg, the deer penis is 1kg, the dog penis is 6kg, the ginseng is 11.4kg, the cinnamon is 10kg, the medlar is 20kg, the tuckahoe is 20kg, the yam is 30kg, the pepper is 4kg, the fennel is 4kg, the lily is 8kg, the liquorice is 3kg, the caramel color is 8L and the white granulated sugar is 3.5kg, and the raw materials are weighed according to the standard for standby.
Example 8 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: 0.2kg of fur seal penis, 1kg of penis et testis cervi, 6kg of testis et penis canitis, 11.4kg of ginseng, 10kg of cinnamon, 20kg of medlar, 20kg of tuckahoe, 30kg of yam, 4kg of pepper, 4kg of fennel, 8kg of lily, 3kg of liquorice, 8L of caramel color and 3.5kg of white granulated sugar, and the raw materials are weighed according to the standard for later use;
3kg of zinc gluconate is added into the clarified Chinese medicine purified liquid which is filtered by S6 and is stirred evenly;
adding SO to the centrifugate of S1121kg, and then filling the wine into a clean wine storage tank for storage.
Example 9 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: 0.2kg of fur seal penis, 1kg of penis et testis cervi, 6kg of testis et penis canitis, 11.4kg of ginseng, 10kg of cinnamon, 20kg of medlar, 20kg of tuckahoe, 30kg of yam, 4kg of pepper, 4kg of fennel, 8kg of lily, 3kg of liquorice, 8L of caramel color and 3.5kg of white granulated sugar, and the raw materials are weighed according to the standard for later use;
adding 1kg of zinc gluconate into the clarified Chinese medicinal purified solution filtered by the S6, and uniformly stirring;
adding SO to the centrifugate of S1123kg, and then filling the mixture into a clean wine storage tank for storage.
Example 10 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: and S11, introducing the centrifugate prepared in the step S11 into a tubular heat exchanger, rapidly heating to 80 ℃, keeping for 15S, rapidly cooling to normal temperature, and filling into a wine storage tank for storage.
Example 11 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: the addition of the step S13 is performed,
s13: the trinomial wine prepared by S12 is preserved in a dry, bright and ventilated environment with a relative humidity of 70% and an ambient temperature of 25 ℃.
Example 12 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: and (5) standing the semi-finished fermented wine liquid in the S11 for 24 hours in an environment of 0 ℃.
Example 13 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, which is different from example 1 in that: s11, clarifying the primary medicinal liquor: adding 100L of 1% chitosan solution and 1000L of 1% bentonite solution into a wine preparation tank, standing for 24h, centrifuging the supernatant in a centrifuge at 4000r/min for 10min, adding 10000L purified water, and storing the centrifugate in a clean wine storage tank.
Example 14 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, and the difference from example 1 is that: s11, clarifying the primary medicinal liquor: adding 500L of 1% chitosan solution and 300L of 1% bentonite solution into a wine preparation tank, standing for 24h, taking supernatant, filling into a centrifuge for centrifugation at 4000r/min for 10min, supplementing 10000L purified water, and filling the centrifugate into a clean wine storage tank for storage.
Example 15 is a process for preparing a health preserving three-animal penes wine disclosed by the invention, which is different from example 1 in that: s11, clarifying the primary medicinal liquor: adding 200L of 1% chitosan solution and 800L of 1% bentonite solution into a wine preparation tank, standing for 24h, centrifuging the supernatant in a centrifuge at 4000r/min for 10min, adding 10000L purified water, and storing the centrifugate in a clean wine storage tank.
Comparative example 1, which differs from example 1 in that: s6 in the preparation process was deleted.
Comparative example 2, which differs from example 1 in that: s9 in the preparation process was deleted.
Comparative example 3, which differs from example 1 in that: s10 in the preparation process was deleted.
Comparative example 4, which differs from example 1 in that: s11 in the preparation process was deleted.
Performance test
The trinket wine prepared from the formulations and processes of examples 1-15 and comparative examples 1-4 was sampled and the samples were subjected to the following performance testing tests and the test data are recorded in table 1.
Alcohol content: the detection is carried out according to GB/T4928-2008 'beer analysis method'.
Total acids (in acetic acid): the detection is carried out according to GB/T4928-2008 'beer analysis method'.
Total sugars (in glucose): the detection is carried out according to GB/T5009.8-2016 (determination of fructose, glucose, sucrose, maltose and lactose in food national safety standard food).
Dry extract: measuring the density of the sample or the residual liquid after alcohol evaporation by using a density bottle method, calculating the density of the dealcoholized sample at 20 ℃, obtaining the content of total extract by checking a density-total extract content comparison table, and subtracting the content of total sugar from the content of the total extract to obtain the content of dry extract in the sample; the higher the content of dry extract, the better the quality of the three-penis wine.
Clarity: the sample is measured for light transmittance at 680nm by an Shimadzu UV-2450 type ultraviolet spectrophotometer, and the clarity of the trichuris wine is represented by the light transmittance, and the higher the light transmittance is, the higher the clarity of the trichuris wine is.
TABLE 1-test data for various properties of the samples
According to the data of various performance tests in table 1, it can be seen that:
1. all indexes of the three-animal penes wine prepared by the preparation process of the embodiment 1-15 meet the industrial requirements, and the three-animal penes wine has good quality;
2. the addition of zinc gluconate is beneficial to improving the clarity of the three-animal penes wine;
3、SO2the addition of the composition is beneficial to improving the clarity of the three-penis wine;
4. compared with the mode of adding the white granulated sugar alone, the mixture of the liquorice and the white granulated sugar is more beneficial to improving the clarity of the three-penis wine;
5. glycyrrhrizae radix, flos Lilii Viriduli and SO2The simultaneous addition of one of the components improves the three-penis wineHas more remarkable promoting effect;
6. radix Glycyrrhizae, flos Lilii Viriduli, and SO2And zinc gluconate compared with Glycyrrhrizae radix, flos Lilii Viriduli and SO2Meanwhile, the addition of the composition has a more remarkable promoting effect on improving the clarity of the three-animal penes wine;
7. s6, clarifying the primary purified liquid, wherein the clarified primary purified liquid has an obvious effect on filtering dregs in the primary purified liquid and is beneficial to improving the clarity of the Chinese medicine purified liquid;
8. s9, freezing is favorable for reducing the solubility of the semi-finished fermented wine liquid, so that dissolved matters in the semi-finished fermented wine liquid are separated out and filtered, and the clarity of the semi-finished fermented wine liquid is improved;
9. s10, filtering impurities to further improve the clarity of the semi-finished fermented wine liquid;
10. s11, clarifying the primary medicated wine liquid to achieve a better flocculation effect through the mutual synergistic cooperation of the chitosan solution and the bentonite solution, so that more impurities in the primary medicated wine liquid are removed, and the clarity of the primary medicated wine liquid is improved;
11. compared with the sedimentation removal effect achieved by not standing at low temperature, the sedimentation removal effect of the wine preparation tank after standing at low temperature and then centrifuging and removing sedimentation is better;
12. the addition of the chitosan solution and the bentonite solution has a certain influence on the clarity of the primary medicated wine, so that the addition of the chitosan solution and the bentonite solution needs to be strictly controlled, and a better sedimentation removing effect is achieved.
The embodiments of the present invention are preferred embodiments of the present invention, and the scope of the present invention is not limited by these embodiments, so: all equivalent changes made according to the structure, shape and principle of the invention are covered by the protection scope of the invention.
Claims (9)
1. A preparation process of a health-preserving three-animal penis wine comprises the following preparation steps:
s1, preparing raw materials: each 10000L of the health-preserving three-penis wine comprises the following components in parts by weight: 0.1-0.3 kg of fur seal penis, 0.8-1.3 kg of penis cervi, 4-8 kg of penis euryales, 10-12 kg of ginseng, 9.5-11.5 kg of cinnamon, 18-22 kg of medlar, 17.5-21.5 kg of poria cocos, 28.5-31.5 kg of Chinese yam, 3-5 kg of pepper, 3-5 kg of fennel, 6-10L of caramel color and 2.2-4.6 kg of white granulated sugar, and weighing the raw materials according to the standard for later use;
s2, processing medicinal materials: removing non-medicinal parts of Ginseng radix, cortex Cinnamomi, fructus Lycii, Poria, rhizoma Dioscoreae, fructus Zanthoxyli and fructus Foeniculi, cleaning, and oven drying;
removing impurities and non-medicinal parts of penis et testis canitis, penis et testis cervi, and testis et penis canitis, cutting into 5cm segments, parching in preheated pulvis Talci pan until the segments bulge out, taking out, and naturally cooling at room temperature;
s3, crushing medicinal materials: pulverizing the medicinal materials processed by S2 to obtain coarse residue;
s4, purification and extraction: putting the coarse slag into a purification extraction tank, and soaking each tank of crude drug slag with 55-60% of extracting solution for 24 hours, wherein the extracting solution is 15 cm before the crude drug, and the soaking temperature is 35-40 ℃; after soaking, performing multi-stage countercurrent percolation purification on the coarse residues, wherein the purification speed is 140 +/-10L/h, and the purification temperature is 35-40 ℃;
s5, washing: after the medicinal materials are completely percolated, exhausting the extracting solution in the tank by using compressed air, then adding purified water, wherein the purified water is 15 cm higher than the medicinal materials, circularly washing for 4 hours at the temperature of 35-40 ℃, naturally exhausting the washing solution, and exhausting the purified water in the tank by using the compressed air to obtain primary purified liquid;
s6, clarifying the primary purified liquid: performing ultrafiltration treatment on the primary purified liquid to remove impurities in the primary purified liquid, and preparing a traditional Chinese medicine purified liquid for later use;
s7, preparing fermented wine:
s7-1, weighing 100 parts of glutinous rice, cleaning the glutinous rice, putting the glutinous rice into purified water, fully soaking, putting the soaked glutinous rice into a big pot, cooking for 50-70 min, filtering water generated in the cooking process, and continuously adding the purified water to cook the glutinous rice into porridge;
s7-2, after the glutinous rice porridge is cooled to below 45 ℃, adding distiller ' S yeast crushed into powder into the glutinous rice porridge, wherein the addition amount of the distiller ' S yeast is 5% of the total weight of the glutinous rice porridge, uniformly stirring the distiller ' S yeast and the glutinous rice porridge, and then putting the mixture into a fermentation tank for fermentation for 7-15 days;
s7-3, generating bubbles on the surface of the fermented product, adding the traditional Chinese medicine purified liquid into a fermentation tank, wherein the adding amount of the traditional Chinese medicine purified liquid is 5-8% of the volume of the fermentation tank, and sealing the fermentation tank to ferment the mixture for 40-50 days;
s7-4, primarily filtering and removing impurities from the fermentation product to obtain a semi-finished fermented wine liquid;
s8, distillation: pumping the semi-finished fermented wine liquid into a distiller for purification treatment to obtain clear fermented wine liquid with higher alcoholic strength;
s9, freezing: the clarified fermented wine is completely injected into a freezing tank for freezing treatment, the freezing is stopped when the freezing temperature reaches-6.5 to-7.5 ℃, and the temperature is kept for 24 to 30 hours;
s10, secondary filtering and impurity removing: filtering the semi-finished fermented wine liquid treated by the S8 by a diatomite filter and a plate and frame filter, and filling into a clean wine preparation tank;
s11, clarifying the primary medicinal liquor: adding a 1% chitosan solution and a 1% bentonite solution into a wine preparation tank, standing for 24h, taking supernate, filling the supernate into a centrifugal machine for centrifugal treatment, wherein the centrifugal speed is 4000r/min, the centrifugal time is 10-15 min, supplementing 10000L of purified water, and filling the centrifugate into a clean wine storage tank for storage;
s12, wine filling: and (3) roughly washing and finely washing the glass bottle and the bottle cap, drying, filling the clarified wine in the wine storage tank into the glass bottle, sealing the glass bottle with the bottle cap, and packaging the glass bottle to obtain the three-animal penes wine.
2. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: the raw material of S1 also comprises 1-3 kg of zinc gluconate.
3. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: the raw material of S1 also comprises SO 21-3 kg.
4. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: the raw materials of the S1 further comprise 6-10 kg of lily and 1-5 kg of liquorice.
5. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: the extracting solution in the S5 is prepared from the following raw materials in a mass ratio of 2:1 ethanol-ethyl acetate blend.
6. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: the dosage of the chitosan solution in the S10 is 100-500L, and the dosage of the bentonite solution is 200-1000L.
7. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: and (3) standing the wine blending tank in the S10 in an environment of 0 ℃.
8. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: and (4) introducing the centrifugate in the S10 into a tubular heat exchanger, rapidly heating to 80 ℃, keeping for 15S, rapidly cooling to normal temperature, and filling into a wine storage tank for storage.
9. The preparation process of the health-preserving three-animal penes wine as claimed in claim 1, wherein the preparation process comprises the following steps: the trinomial penis wine prepared by the S11 is preserved in a dry, bright and ventilated environment with the relative humidity of 70 percent, and the environmental temperature does not exceed 30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010630535.2A CN111793539A (en) | 2020-06-30 | 2020-06-30 | Preparation process of health-preserving three-penis wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010630535.2A CN111793539A (en) | 2020-06-30 | 2020-06-30 | Preparation process of health-preserving three-penis wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111793539A true CN111793539A (en) | 2020-10-20 |
Family
ID=72809947
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010630535.2A Pending CN111793539A (en) | 2020-06-30 | 2020-06-30 | Preparation process of health-preserving three-penis wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111793539A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533500A (en) * | 2012-01-11 | 2012-07-04 | 李时珍医药集团有限公司 | Production process for nutritional fermented medical wine |
| CN102851165A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Processing method of rose aromatized wine |
| CN103479909A (en) * | 2013-08-29 | 2014-01-01 | 刘伟民 | Health care wine and preparation technology thereof |
| CN105349348A (en) * | 2015-12-24 | 2016-02-24 | 江苏省农业科学院 | Dendrobium officinale and sorghum liquor and production technology thereof |
| CN107418827A (en) * | 2017-09-21 | 2017-12-01 | 界首市靳莓果酒有限责任公司 | A kind of preparation method of zinc supplementation strawberry wine |
| 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 |
-
2020
- 2020-06-30 CN CN202010630535.2A patent/CN111793539A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533500A (en) * | 2012-01-11 | 2012-07-04 | 李时珍医药集团有限公司 | Production process for nutritional fermented medical wine |
| CN102851165A (en) * | 2012-10-11 | 2013-01-02 | 甘肃农业大学 | Processing method of rose aromatized wine |
| CN103479909A (en) * | 2013-08-29 | 2014-01-01 | 刘伟民 | Health care wine and preparation technology thereof |
| CN105349348A (en) * | 2015-12-24 | 2016-02-24 | 江苏省农业科学院 | Dendrobium officinale and sorghum liquor and production technology thereof |
| CN107418827A (en) * | 2017-09-21 | 2017-12-01 | 界首市靳莓果酒有限责任公司 | A kind of preparation method of zinc supplementation strawberry wine |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100398564C (en) | Process for half bionic extracting preparing hedgehogt fungus crude polysaccharose | |
| CN111876275A (en) | Brewing method of sea cucumber beer | |
| CN106350378A (en) | Fresh-keeping rice wine and preparation method thereof | |
| CN106360718A (en) | Extraction technology of aloe vera gels | |
| CN103497861B (en) | A kind of making method of thick wine | |
| CN111286428B (en) | Brewing method of elm seed beer | |
| CN109266485A (en) | A kind of health liquor and preparation method thereof | |
| CN113201527A (en) | Hop picric acid yeast microcapsule and preparation method and application thereof | |
| CN113881539B (en) | Lycium barbarum juice wine and preparation method thereof | |
| CN106262764B (en) | Natural clarifying agent and application thereof | |
| CN107801880A (en) | A kind of manufacture method of persimmon alcohol-decomposing beverage | |
| CN104432375A (en) | Preparation method of food beverage containing GABA (gamma amino acid-butyric acid) | |
| CN106811371A (en) | A kind of blackberry, blueberry health liquor and preparation method thereof | |
| CN111793539A (en) | Preparation process of health-preserving three-penis wine | |
| KR101223746B1 (en) | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree | |
| CN111925879B (en) | Brewing method of tea beer retaining characteristic substances of Liuan melon slices | |
| CN110903937A (en) | Hemp seed extract, liqueur and preparation method and application of liqueur | |
| CN108410626B (en) | Brewing process of health-preserving green tea yellow wine | |
| CN111607480A (en) | Low-sugar three-penis wine and preparation process thereof | |
| KR20090098254A (en) | Method for producing artemisia extract by fermentation | |
| CN108546626A (en) | The brewing method of packet winter pear Wolfberry fruit health vinegar | |
| CN110079419A (en) | The method for preparing red yeast rice quinoa small berries red wine using superhigh pressure technique | |
| KR100686888B1 (en) | Method for preparing of rice wine containing incubated wild ginseng root | |
| CN112273513A (en) | Processing method of mulberry leaf and red date health tea beverage | |
| CN115433643A (en) | Eucommia ulmoides functional refined beer and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201020 |
|
| RJ01 | Rejection of invention patent application after publication |