CN112574840A - Brewing method of cistanche health-care wine - Google Patents
Brewing method of cistanche health-care wine Download PDFInfo
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- CN112574840A CN112574840A CN202011592741.5A CN202011592741A CN112574840A CN 112574840 A CN112574840 A CN 112574840A CN 202011592741 A CN202011592741 A CN 202011592741A CN 112574840 A CN112574840 A CN 112574840A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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)
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- 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)
- A61K36/21—Amaranthaceae (Amaranth family), e.g. pigweed, rockwort or globe amaranth
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- A—HUMAN NECESSITIES
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- 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)
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- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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- A61K36/18—Magnoliophyta (angiosperms)
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Abstract
The invention relates to the field of health wine brewing, and discloses a method for brewing cistanche health wine, which comprises the steps of adding corn and wheat saccharification liquid into a fermentation tank, harvesting fermentation liquid, and ageing for 30-45 days at 2-8 ℃ to obtain primary wine; adding a health-care liquid into the primary wine, and filtering to obtain the cistanche health-care wine; the health liquid comprises fresh herba cistanches, radix Rhodiolae, radix Arctii, semen Cassiae, herba Cynomorii, radix Angelicae sinensis, cortex Eucommiae, radix Cyathulae, and radix Codonopsis. The brewing method of the cistanche health-care wine improves the palatability of cistanche juice, adopts cistanche and various traditional Chinese medicine raw materials to be reasonably blended and scientifically controlled, and adopts special distiller's yeast to ferment, so that the prepared cistanche health-care wine has the functions of reducing blood sugar, resisting oxidation, tonifying kidney yang, resisting aging and the like, can better meet the national health requirements compared with the existing health-care wine, and is beneficial to improving the living standard of people.
Description
Technical Field
The invention belongs to the field of health wine brewing, and particularly relates to a brewing method of cistanche health wine.
Background
Cistanche deserticola, also called cistanche deserticola, is a traditional famous and precious traditional Chinese medicine in China, is really reputed to be desert ginseng, has the characteristics of no toxic or side effect, can be used as a medicine, can be eaten and can be used for preparing wine, has various functions of nourishing yin, tonifying kidney, moistening intestines, relaxing bowels and the like, has high nutritional value and wide utilization prospect, is listed as superior products from Shen nong Ben Cao Jing, and is recorded in ancient book Ben Cao Jing Shu and book Ben Cao Hui (Chinese Yue Zi Cao) and the like. Cistanchis herba is sweet, salty, and warm in nature, has effects of invigorating kidney, tonifying yang, replenishing essence, nourishing marrow, nourishing blood, moistening dryness, caring skin, and prolonging life, and can be used for treating male sexual impotence, female infertility, leukorrhagia, metrorrhagia, waist and knee psychroalgia, blood withering and constipation, etc. The modern Chinese medicine pharmacological research shows that the cistanche deserticola mainly has the following pharmacological actions: has effects in improving intelligence, resisting aging, enhancing immunity, invigorating kidney, supporting yang, resisting cold, relieving fatigue, resisting aging, relieving constipation, and regulating circulation system. Since the 80 th century, a great deal of research on chemical components of cistanche has been carried out at home and abroad, and various types of effective substances, mainly including phenylethanoid glycosides, iridoids, lignins, polysaccharides, alkaloids and the like, have been separated from cistanche. One kind of "Yangming liquor" sold in Japan market is mainly composed of cistanche salsa.
However, cistanche is not suitable for direct fresh eating, generally is dried after being picked, and is mostly drunk after being soaked in wine for daily consumption, or is used as a traditional Chinese medicine prescription, for example, in a patent with the publication of 103725565A and the name of cistanche deserticola health care wine for consumptive disease, the cistanche deserticola health care wine is a health care wine formed by directly soaking in wine by cleaning, drying and slicing other raw materials such as cistanche deserticola and the like; in the patent publication No. 103642624A, the raw materials of the wine are cistanche extract, ginseng extract, etc.; the technical proposal disclosed in the patent document with the publication number of 1733885 is also to use the cistanche salsa extract as the raw material for preparing the dry red wine; in summary, the cistanche deserticola is processed in the prior art through intermediate processing, so that the cistanche deserticola is inconvenient to eat, the method has limitation, meanwhile, in the prior art, the cistanche deserticola is processed and mixed with other medicinal components to prepare the health care product, although the health care product has certain active ingredients in the cistanche deserticola, the smell of the cistanche deserticola is not retained to the maximum extent after the health care product is compatible with other raw materials, the utilization of the fresh cistanche deserticola in the industry is not reported in research, the simple processing in the prior art can not expand the edible surface of the fresh cistanche deserticola, the intermediate processing causes the loss of the nutritive value of the cistanche deserticola, and the added value of the resource can not be improved, so that the benign development of the industry is.
The traditional cistanche health-care wine is prepared by fermenting only cistanche or cistanche and a small amount of traditional Chinese medicines as raw materials, and the fermentation yeast is single in component, and generally only has saccharomyces cerevisiae, so that the cistanche health-care wine obtained by fermentation is limited in quality and cannot achieve the real health-care function.
Disclosure of Invention
The invention aims to provide a method for brewing cistanche health-care wine, which adopts cistanche and a plurality of traditional Chinese medicine raw materials for reasonable blending and scientific control, and adopts special distiller's yeast for fermentation, the prepared cistanche health-care wine has the functions of reducing blood sugar, resisting oxidation, tonifying kidney yang, resisting aging and the like, and compared with the existing health-care wine, the cistanche health-care wine can better meet the national health requirements and is beneficial to improving the living standard of people.
In order to achieve the purpose, the invention provides the following technical scheme:
a brewing method of cistanche health-care wine comprises the following steps:
s1 adding 800-1200 parts of corn and wheat saccharification liquid, 0.1-0.5 part of nitrogen, 0.12-0.15 part of potassium and 0.01-0.05 part of magnesium salt into a fermentation tank, and adding distiller yeast containing saccharomyces cerevisiae with the inoculation amount of 5-8%;
s2 is fermented at the stirring speed of 40-60rpm, the temperature is controlled at 26-30 ℃, and the fermentation time is 50-60 h;
s3 harvesting the fermentation liquid, ageing for 30-45 days at 2-8 deg.C to obtain primary wine;
s4, adding the health-care liquid into the primary wine, wherein the adding proportion of the primary wine to the health-care liquid is 0.5-2%, adjusting the alcoholic strength of the primary wine to 40-56 degrees, and filtering to obtain the cistanche health-care wine;
the preparation method of the health-care liquid comprises the following steps:
taking 30-50 parts of fresh cistanche, 20-40 parts of rhodiola rosea, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of cynomorium songaricum, 5-15 parts of angelica, 5-15 parts of eucommia bark, 5-15 parts of radix cyathulae and 5-15 parts of codonopsis pilosula for later use;
step two, cleaning 30-50 parts of fresh cistanche, soaking the fresh cistanche in a potassium permanganate solution for soaking, then washing the fresh cistanche with clear water, peeling, cutting into blocks, pulping, filtering and desalting to obtain a cistanche raw material;
pulverizing 20-40 parts of rhodiola rosea, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of cynomorium songaricum, 5-15 parts of angelica, 5-15 parts of eucommia ulmoides, 5-15 parts of radix cyathulae and 5-15 parts of codonopsis pilosula into powder, adding the powder into raw materials of cistanche, adding glycogen and purified water, adjusting the pH value to 4.2-4.4 and the water content to 60%, heating the raw materials with the adjusted sugar degree to 78-80 ℃, maintaining for 20-25min, and sterilizing to obtain health-care slurry;
adding 5-10% of glutinous rice fermented mash activated alcohol yeast into the health-care slurry, wherein the fermentation temperature is between 28 and 30 ℃, the first period of fermentation time is 6 days, the second period of fermentation time is 8 days, and the main fermentation period is 14 days; after-fermentation at 18-23 deg.c for 45 days, ageing in a storage tank at constant temperature;
and step five, finely filtering the aged health-care slurry to obtain the health-care liquid.
Preferably, the distiller' S yeast in S1 is yeast, and the yeast includes Saccharomyces cerevisiae, Candida, Rhodotorula and Hansenula.
Preferably, the koji in S1 further comprises bacteria and lactic acid bacteria, wherein the bacteria comprise bacillus subtilis, bacillus licheniformis and bacillus coagulans, and the lactic acid bacteria comprise lactobacillus plantarum and lactobacillus reuteri.
Preferably, the corn and wheat saccharification liquid in S1 is prepared by selecting full-grain, mildew-free and odor-free corn and wheat, cleaning, adding 100g of corn and 100g of wheat into 500ml of water, and soaking at 55 deg.C for more than 24 h; steaming at 121 deg.C for more than 30min, adding 5% amylase, liquefying in 70 deg.C water bath for 30min, and liquefying to obtain liquefied solution; adding 1.8% saccharifying enzyme into the liquefied solution, saccharifying in water bath at pH5.0-5.5 and temperature 60-70 deg.C for 2-3 hr, and filtering to obtain corn wheat saccharified solution.
Preferably, the brewing method of the cistanche salsa health care wine according to claim 1 is characterized by comprising the following steps: in the second step, the fresh cistanche is cleaned and soaked in 0.16-0.20% by mass of potassium permanganate solution for 25-35 min.
Preferably, the method for training the activity of the alcohol yeast by using the glutinous rice fermented mash in the fourth step comprises the following steps: adding alcohol yeast into glutinous rice fermented mash fermented at 32 deg.C for 48 hr, and culturing and fermenting for 20 hr.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the brewing method of the cistanche health-care wine brewed by the invention, according to the properties of the raw materials, the low-temperature juice making and physical softening desalination process method are adopted, so that the extraction rate of active substances is high, the palatability of the cistanche juice is well improved, and the effect on the taste of the wine base after microbial fermentation is not good; various microorganisms participate in fermentation, and are converted into esters, alcohols, amino acids, vitamins and other components, so that the nutritional value of the cistanche fermented wine is improved, and the taste is more coordinated; the wine has good drinkability, has the health-care function of the cistanche, meets the requirement of modern people on pursuing natural and nutrition, and has extremely strong vitality;
(2) the cistanche health-care wine brewed by the method has the functions of reducing blood sugar, resisting oxidation, tonifying kidney yang, resisting aging and the like, can better meet the national health requirements compared with the existing health-care wine, and is beneficial to improving the living standard of people.
In conclusion, the brewing method of the cistanche health-care wine improves the palatability of cistanche juice, adopts cistanche and various traditional Chinese medicine raw materials for reasonable blending and scientific control, and adopts special distiller's yeast for fermentation, so that the prepared cistanche health-care wine has the functions of reducing blood sugar, resisting oxidation, tonifying kidney yang, resisting aging and the like, can better meet the national health requirements compared with the existing health-care wine, and is beneficial to improving the living standard of people.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
a brewing method of cistanche health-care wine comprises the following steps:
s1 adding 800-1200 parts of corn and wheat saccharification liquid, 0.1-0.5 part of nitrogen, 0.12-0.15 part of potassium and 0.01-0.05 part of magnesium salt into a fermentation tank, and adding distiller yeast containing saccharomyces cerevisiae with the inoculation amount of 5-8%;
s2 is fermented at the stirring speed of 40-60rpm, the temperature is controlled at 26-30 ℃, and the fermentation time is 50-60 h;
s3 harvesting the fermentation liquid, ageing for 30-45 days at 2-8 deg.C to obtain primary wine;
s4, adding the health-care liquid into the primary wine, wherein the adding proportion of the primary wine to the health-care liquid is 0.5-2%, adjusting the alcoholic strength of the primary wine to 40-56 degrees, and filtering to obtain the cistanche health-care wine;
the preparation method of the health-care liquid comprises the following steps:
taking 30-50 parts of fresh cistanche, 20-40 parts of rhodiola rosea, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of cynomorium songaricum, 5-15 parts of angelica, 5-15 parts of eucommia bark, 5-15 parts of radix cyathulae and 5-15 parts of codonopsis pilosula for later use;
step two, cleaning 30-50 parts of fresh cistanche, soaking the fresh cistanche in a potassium permanganate solution for soaking, then washing the fresh cistanche with clear water, peeling, cutting into blocks, pulping, filtering and desalting to obtain a cistanche raw material;
pulverizing 20-40 parts of rhodiola rosea, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of cynomorium songaricum, 5-15 parts of angelica, 5-15 parts of eucommia ulmoides, 5-15 parts of radix cyathulae and 5-15 parts of codonopsis pilosula into powder, adding the powder into raw materials of cistanche, adding glycogen and purified water, adjusting the pH value to 4.2-4.4 and the water content to 60%, heating the raw materials with the adjusted sugar degree to 78-80 ℃, maintaining for 20-25min, and sterilizing to obtain health-care slurry;
adding 5-10% of glutinous rice fermented mash activated alcohol yeast into the health-care slurry, wherein the fermentation temperature is between 28 and 30 ℃, the first period of fermentation time is 6 days, the second period of fermentation time is 8 days, and the main fermentation period is 14 days; after-fermentation at 18-23 deg.c for 45 days, ageing in a storage tank at constant temperature;
and step five, finely filtering the aged health-care slurry to obtain the health-care liquid.
Further, the distiller' S yeast in S1 is yeast, and the yeast includes Saccharomyces cerevisiae, Candida, Rhodotorula and Hansenula.
Further, the koji in S1 further comprises bacteria and lactic acid bacteria, wherein the bacteria comprise bacillus subtilis, bacillus licheniformis and bacillus coagulans, and the lactic acid bacteria comprise lactobacillus plantarum and lactobacillus reuteri.
Further, the corn and wheat saccharification liquid in S1 is prepared by selecting full-grain, no-mildew and no-odor corn and wheat, cleaning, adding 100g of corn and 100g of wheat into 500ml of water, and soaking at 55 deg.C for more than 24 h; steaming at 121 deg.C for more than 30min, adding 5% amylase, liquefying in 70 deg.C water bath for 30min, and liquefying to obtain liquefied solution; adding 1.8% saccharifying enzyme into the liquefied solution, saccharifying in water bath at pH5.0-5.5 and temperature 60-70 deg.C for 2-3 hr, and filtering to obtain corn wheat saccharified solution.
Further, the brewing method of the cistanche salsa health care wine according to claim 1 is characterized by comprising the following steps: in the second step, the fresh cistanche is cleaned and soaked in 0.16-0.20% by mass of potassium permanganate solution for 25-35 min.
Further, the method for training the activity of the alcohol yeast by using the glutinous rice fermented mash in the fourth step comprises the following steps: adding alcohol yeast into glutinous rice fermented mash fermented at 32 deg.C for 48 hr, and culturing and fermenting for 20 hr.
Example 1
A brewing method of cistanche health-care wine comprises the following steps:
s1 adding 800 parts of corn and wheat saccharification liquid, 0.1 part of nitrogen, 0.12 part of potassium and 0.01 part of magnesium salt into a fermentation tank, and adding distiller yeast containing saccharomyces cerevisiae, wherein the inoculation amount is 5%;
s2 is fermented at the stirring speed of 40-60rpm, the temperature is controlled at 26 ℃, and the fermentation time is 50 h;
s3 harvesting fermentation liquor, and aging at 2 deg.C for 30 days to obtain primary wine;
s4, adding the health-care liquid into the primary wine, wherein the adding proportion of the primary wine to the health-care liquid is 0.5%, adjusting the alcoholic strength of the primary wine to 40%, and filtering to obtain the cistanche health-care wine;
the preparation method of the health-care liquid comprises the following steps:
taking 30 parts of fresh cistanche, 20 parts of rhodiola rosea, 2 parts of burdock root, 3 parts of cassia seed, 5 parts of cynomorium songaricum, 5 parts of angelica, 5 parts of eucommia bark, 5 parts of radix cyathulae and 5 parts of codonopsis pilosula for later use;
step two, soaking 30 parts of fresh cistanche in a potassium permanganate solution after cleaning, then washing with clear water, peeling, cutting into blocks, pulping, filtering and desalting to obtain a cistanche raw material;
pulverizing 20 parts of rhodiola rosea, 2 parts of burdock root, 3 parts of cassia seed, 5 parts of cynomorium songaricum, 5 parts of Chinese angelica, 5 parts of eucommia bark, 5 parts of medicinal cyathula root and 5 parts of codonopsis pilosula into powder, adding the powder into raw materials of the cistanche, adding glycogen and purified water, adjusting the pH value to 4.2 and the water content to be 60%, heating the raw materials with the adjusted sugar degree to 78 ℃, maintaining for 20min, and sterilizing to obtain health-care slurry;
adding 5% by mass of glutinous rice fermented mash viable alcohol yeast into the health-care slurry, wherein the fermentation temperature is 28 ℃, the first period of fermentation time is 6 days, the second period of fermentation time is 8 days, and the main fermentation period is 14 days; after-fermentation at 18 deg.C for 45d, transferring into a storage tank, and aging at constant temperature;
and step five, finely filtering the aged health-care slurry to obtain the health-care liquid.
Further, the distiller' S yeast in S1 is yeast, and the yeast includes Saccharomyces cerevisiae, Candida, Rhodotorula and Hansenula.
Further, the koji in S1 further comprises bacteria and lactic acid bacteria, wherein the bacteria comprise bacillus subtilis, bacillus licheniformis and bacillus coagulans, and the lactic acid bacteria comprise lactobacillus plantarum and lactobacillus reuteri.
Further, the corn and wheat saccharification liquid in S1 is prepared by selecting full-grain, no-mildew and no-odor corn and wheat, cleaning, adding 100g of corn and 100g of wheat into 500ml of water, and soaking at 55 deg.C for more than 24 h; steaming at 121 deg.C for more than 30min, adding 5% amylase, liquefying in 70 deg.C water bath for 30min, and liquefying to obtain liquefied solution; adding 1.8% diastase into the liquefied solution, saccharifying in water bath at 60 deg.C and pH5.0 for 2-3 hr, and filtering to obtain corn and wheat saccharified solution.
Further, the brewing method of the cistanche salsa health care wine according to claim 1 is characterized by comprising the following steps: in the second step, the fresh cistanche is cleaned and immersed in a potassium permanganate solution with the mass percent of 0.16 percent, and the immersion time is 25 min.
Further, the method for training the activity of the alcohol yeast by using the glutinous rice fermented mash in the fourth step comprises the following steps: adding alcohol yeast into glutinous rice fermented mash fermented at 32 deg.C for 48 hr, and culturing and fermenting for 20 hr.
Example 2
A brewing method of cistanche health-care wine comprises the following steps:
s1 adding 1200 parts of corn and wheat saccharification liquid, 0.5 part of nitrogen, 0.15 part of potassium and 0.05 part of magnesium salt into a fermentation tank, and adding distiller yeast containing saccharomyces cerevisiae, wherein the inoculation amount is 8%;
s2 fermenting at 60rpm stirring speed at 30 deg.C for 60 hr;
s3 harvesting the fermentation liquor, ageing for 45 days at 8 ℃ to obtain primary wine;
s4, adding the health-care liquid into the primary wine, wherein the adding proportion of the primary wine to the health-care liquid is 2%, adjusting the alcoholic strength of the primary wine to 56 degrees, and filtering to obtain the cistanche health-care wine;
the preparation method of the health-care liquid comprises the following steps:
taking 50 parts of fresh cistanche, 40 parts of rhodiola rosea, 10 parts of burdock root, 10 parts of cassia seed, 15 parts of cynomorium songaricum, 15 parts of angelica, 15 parts of eucommia bark, 15 parts of radix cyathulae and 15 parts of codonopsis pilosula for later use;
step two, soaking 50 parts of fresh cistanche in a potassium permanganate solution after cleaning, then washing with clear water, peeling, cutting into blocks, pulping, filtering and desalting to obtain a cistanche raw material;
pulverizing 40 parts of rhodiola rosea, 10 parts of burdock root, 10 parts of cassia seed, 15 parts of cynomorium songaricum, 15 parts of Chinese angelica, 15 parts of eucommia bark, 15 parts of medicinal cyathula root and 15 parts of codonopsis pilosula, adding the powder into raw materials of the cistanche, adding glycogen and purified water, adjusting the pH value to 4.4 and the water content to be 60%, heating the raw materials with the adjusted sugar degree to 80 ℃, maintaining for 25min, and sterilizing to obtain health-care slurry;
adding 10% by mass of glutinous rice fermented mash viable alcohol yeast into the health-care slurry, wherein the fermentation temperature is 30 ℃, the first period of fermentation time is 6 days, the second period of fermentation time is 8 days, and the main fermentation period is 14 days; after-fermentation at 23 deg.C for 45d, transferring into a storage tank, and aging at constant temperature;
and step five, finely filtering the aged health-care slurry to obtain the health-care liquid.
Further, the distiller' S yeast in S1 is yeast, and the yeast includes Saccharomyces cerevisiae, Candida, Rhodotorula and Hansenula.
Further, the koji in S1 further comprises bacteria and lactic acid bacteria, wherein the bacteria comprise bacillus subtilis, bacillus licheniformis and bacillus coagulans, and the lactic acid bacteria comprise lactobacillus plantarum and lactobacillus reuteri.
Further, the corn and wheat saccharification liquid in S1 is prepared by selecting full-grain, no-mildew and no-odor corn and wheat, cleaning, adding 100g of corn and 100g of wheat into 500ml of water, and soaking at 55 deg.C for more than 24 h; steaming at 121 deg.C for more than 30min, adding 5% amylase, liquefying in 70 deg.C water bath for 30min, and liquefying to obtain liquefied solution; adding 1.8% diastase into the liquefied solution, saccharifying in water bath at 70 deg.C and pH5.5 for 3 hr, and filtering to obtain corn and wheat saccharified solution.
Further, the brewing method of the cistanche salsa health care wine according to claim 1 is characterized by comprising the following steps: in the second step, the fresh cistanche is cleaned and immersed in a potassium permanganate solution with the mass percent of 0.20 percent, and the immersion time is 35 min.
Further, the method for training the activity of the alcohol yeast by using the glutinous rice fermented mash in the fourth step comprises the following steps: adding alcohol yeast into glutinous rice fermented mash fermented at 32 deg.C for 48 hr, and culturing and fermenting for 20 hr.
Example 3
A brewing method of cistanche health-care wine comprises the following steps:
s1, adding 1000 parts of corn and wheat saccharification liquid, 0.25 part of nitrogen, 0.13 part of potassium and 0.03 part of magnesium salt into a fermentation tank, and adding distiller yeast containing saccharomyces cerevisiae, wherein the inoculation amount is 7%;
s2 is fermented at the stirring speed of 50rpm, the temperature is controlled at 28 ℃, and the fermentation time is 55 h;
s3 harvesting the fermentation liquor, and aging at 5 deg.C for 40 days to obtain primary wine;
s4, adding the health-care liquid into the primary wine, wherein the adding proportion of the primary wine to the health-care liquid is 1.3%, adjusting the alcoholic strength of the primary wine to 50%, and filtering to obtain the cistanche health-care wine;
the preparation method of the health-care liquid comprises the following steps:
step one, taking 40 parts of fresh cistanche, 30 parts of rhodiola rosea, 6 parts of burdock root, 6 parts of cassia seed, 10 parts of cynomorium songaricum, 10 parts of angelica, 10 parts of eucommia bark, 10 parts of radix cyathulae and 10 parts of codonopsis pilosula for later use;
step two, cleaning 40 parts of fresh cistanche, soaking the fresh cistanche in a potassium permanganate solution, then washing the fresh cistanche with clear water, peeling, cutting into blocks, pulping, filtering and desalting to obtain a cistanche raw material;
step three, pulverizing 30 parts of rhodiola rosea, 6 parts of burdock root, 6 parts of cassia seed, 10 parts of cynomorium songaricum, 10 parts of Chinese angelica, 10 parts of eucommia bark, 10 parts of medicinal cyathula root and 10 parts of codonopsis pilosula into powder, adding the powder into raw materials of the cistanche, adding glycogen and purified water, adjusting the pH value to 4.3 and the water content to be 60%, heating the raw materials with the adjusted sugar degree to 79 ℃, maintaining for 23min, and sterilizing to obtain health-care slurry;
adding 7% by mass of glutinous rice fermented mash viable alcohol yeast into the health-care slurry, wherein the fermentation temperature is 29 ℃, the first period of fermentation time is 6 days, the second period of fermentation time is 8 days, and the main fermentation period is 14 days; after-fermentation at 20 deg.C for 45d, transferring into a storage tank, and aging at constant temperature;
and step five, finely filtering the aged health-care slurry to obtain the health-care liquid.
Further, the distiller' S yeast in S1 is yeast, and the yeast includes Saccharomyces cerevisiae, Candida, Rhodotorula and Hansenula.
Further, the koji in S1 further comprises bacteria and lactic acid bacteria, wherein the bacteria comprise bacillus subtilis, bacillus licheniformis and bacillus coagulans, and the lactic acid bacteria comprise lactobacillus plantarum and lactobacillus reuteri.
Further, the corn and wheat saccharification liquid in S1 is prepared by selecting full-grain, no-mildew and no-odor corn and wheat, cleaning, adding 100g of corn and 100g of wheat into 500ml of water, and soaking at 55 deg.C for more than 24 h; steaming at 121 deg.C for more than 30min, adding 5% amylase, liquefying in 70 deg.C water bath for 30min, and liquefying to obtain liquefied solution; adding 1.8% diastase into the liquefied solution, saccharifying in water bath at pH5.3 and 65 deg.C for 2.5h, and filtering to obtain corn and wheat saccharified solution.
Further, the brewing method of the cistanche salsa health care wine according to claim 1 is characterized by comprising the following steps: in the second step, the fresh cistanche is cleaned and immersed in a potassium permanganate solution with the mass percent of 0.18 percent, and the immersion time is 30 min.
Further, the method for training the activity of the alcohol yeast by using the glutinous rice fermented mash in the fourth step comprises the following steps: adding alcohol yeast into glutinous rice fermented mash fermented at 32 deg.C for 48 hr, and culturing and fermenting for 20 hr.
Claims (6)
1. A brewing method of cistanche health-care wine is characterized by comprising the following steps: the brewing method comprises the following steps:
s1 adding 800-1200 parts of corn and wheat saccharification liquid, 0.1-0.5 part of nitrogen, 0.12-0.15 part of potassium and 0.01-0.05 part of magnesium salt into a fermentation tank, and adding distiller yeast containing saccharomyces cerevisiae with the inoculation amount of 5-8%;
s2 is fermented at the stirring speed of 40-60rpm, the temperature is controlled at 26-30 ℃, and the fermentation time is 50-60 h;
s3 harvesting the fermentation liquid, ageing for 30-45 days at 2-8 deg.C to obtain primary wine;
s4, adding the health-care liquid into the primary wine, wherein the adding proportion of the primary wine to the health-care liquid is 0.5-2%, adjusting the alcoholic strength of the primary wine to 40-56 degrees, and filtering to obtain the cistanche health-care wine;
the preparation method of the health-care liquid comprises the following steps:
taking 30-50 parts of fresh cistanche, 20-40 parts of rhodiola rosea, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of cynomorium songaricum, 5-15 parts of angelica, 5-15 parts of eucommia bark, 5-15 parts of radix cyathulae and 5-15 parts of codonopsis pilosula for later use;
step two, cleaning 30-50 parts of fresh cistanche, soaking the fresh cistanche in a potassium permanganate solution for soaking, then washing the fresh cistanche with clear water, peeling, cutting into blocks, pulping, filtering and desalting to obtain a cistanche raw material;
pulverizing 20-40 parts of rhodiola rosea, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of cynomorium songaricum, 5-15 parts of angelica, 5-15 parts of eucommia ulmoides, 5-15 parts of radix cyathulae and 5-15 parts of codonopsis pilosula into powder, adding the powder into raw materials of cistanche, adding glycogen and purified water, adjusting the pH value to 4.2-4.4 and the water content to 60%, heating the raw materials with the adjusted sugar degree to 78-80 ℃, maintaining for 20-25min, and sterilizing to obtain health-care slurry;
adding 5-10% of glutinous rice fermented mash activated alcohol yeast into the health-care slurry, wherein the fermentation temperature is between 28 and 30 ℃, the first period of fermentation time is 6 days, the second period of fermentation time is 8 days, and the main fermentation period is 14 days; after-fermentation at 18-23 deg.c for 45 days, ageing in a storage tank at constant temperature;
and step five, finely filtering the aged health-care slurry to obtain the health-care liquid.
2. The brewing method of the cistanche salsa health-care wine as claimed in claim 1, wherein the brewing method comprises the following steps: the distiller' S yeast in the S1 is yeast, and the yeast comprises Saccharomyces cerevisiae, Candida, Rhodotorula and Hansenula.
3. The brewing method of the cistanche salsa health-care wine as claimed in claim 2, wherein the brewing method comprises the following steps: the distiller' S yeast in the S1 further comprises bacteria and lactic acid bacteria, wherein the bacteria comprise bacillus subtilis, bacillus licheniformis and bacillus coagulans, and the lactic acid bacteria comprise lactobacillus plantarum and lactobacillus reuteri.
4. The brewing method of the cistanche salsa health-care wine as claimed in claim 1, wherein the brewing method comprises the following steps: the preparation method of the corn and wheat saccharification liquid in the S1 comprises the steps of selecting full-grain, mildew-free and odor-free corn and wheat, cleaning, adding 100g of corn and 100g of wheat into 500ml of water, and soaking for more than 24 hours at 55 ℃; steaming at 121 deg.C for more than 30min, adding 5% amylase, liquefying in 70 deg.C water bath for 30min, and liquefying to obtain liquefied solution; adding 1.8% saccharifying enzyme into the liquefied solution, saccharifying in water bath at pH5.0-5.5 and temperature 60-70 deg.C for 2-3 hr, and filtering to obtain corn wheat saccharified solution.
5. The brewing method of the cistanche salsa health-care wine as claimed in claim 1, wherein the brewing method comprises the following steps: the brewing method of the cistanche salsa health-care wine as claimed in claim 1, wherein the brewing method comprises the following steps: in the second step, the fresh cistanche is cleaned and soaked in 0.16-0.20% by mass of potassium permanganate solution for 25-35 min.
6. The brewing method of the cistanche salsa health-care wine as claimed in claim 1, wherein the brewing method comprises the following steps: the method for training the live alcohol yeast by using the glutinous rice fermented mash in the fourth step comprises the following steps: adding alcohol yeast into glutinous rice fermented mash fermented at 32 deg.C for 48 hr, and culturing and fermenting for 20 hr.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462769A (en) * | 2015-01-30 | 2016-04-06 | 新疆金泽酒业有限公司 | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine |
| CN111234994A (en) * | 2020-03-12 | 2020-06-05 | 徐州绿之野生物食品有限公司 | Preparation method of health wine |
| CN111733038A (en) * | 2020-06-22 | 2020-10-02 | 武汉职业技术学院 | Cistanche health-care wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105462769A (en) * | 2015-01-30 | 2016-04-06 | 新疆金泽酒业有限公司 | Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine |
| CN111234994A (en) * | 2020-03-12 | 2020-06-05 | 徐州绿之野生物食品有限公司 | Preparation method of health wine |
| CN111733038A (en) * | 2020-06-22 | 2020-10-02 | 武汉职业技术学院 | Cistanche health-care wine and preparation method thereof |
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