CN113845990A - Making method of cyclocarya paliurus health-preserving wine - Google Patents
Making method of cyclocarya paliurus health-preserving wine Download PDFInfo
- Publication number
- CN113845990A CN113845990A CN202111216369.2A CN202111216369A CN113845990A CN 113845990 A CN113845990 A CN 113845990A CN 202111216369 A CN202111216369 A CN 202111216369A CN 113845990 A CN113845990 A CN 113845990A
- Authority
- CN
- China
- Prior art keywords
- cyclocarya paliurus
- fermentation
- steps
- wine
- following
- 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
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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of cyclocarya paliurus health preserving wine, which comprises the following components in parts by weight: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: the invention relates to a health wine prepared from cyclocarya paliurus as a raw material, which comprises the following main effects and effects: the traditional Chinese medicine composition can be effectively used for treating stubborn skin moss and has the effects of diminishing inflammation and relieving pain; secondly, the flavonoid contained in the composition has the effect of reducing blood pressure; third, have effects of promoting urination and protecting vascular permeability, can expand the blood flow of the coronary artery effectively, improve the blood circulation; fourthly, the blood fat can be effectively reduced, and the lipid metabolism can be improved; the cyclocarya paliurus health wine prepared by the method meets the health requirement of customers, achieves the purpose of prolonging life and can bring considerable economic benefits.
Description
Technical Field
The invention belongs to the technical field of health preserving wine preparation, and particularly relates to a preparation method of cyclocarya paliurus health preserving wine.
Background
Cyclocarya paliurus, another name: cyclocarya paliurus, salix caprae, and ashitaba tree. The plants of the juglandaceae and cyclocarya paliurus are found in more provinces in the south of China and are distributed sporadically. Cyclocarya paliurus is a rare tree species which survives in glacier season and only exists in China. Cyclocarya paliurus is known as panda in the plant world and the third tree in the medical world. It is known that the first tree in the medical field, willow, produces aspirin, and has anti-inflammatory, bactericidal, and antithrombotic effects, which uncovers the first revolution of human health history. The hyperglycemia after cardiovascular and cerebrovascular diseases, cancers and tumors become the second largest killer of human beings, and cyclocarya paliurus is discovered and the bud leaves of the cyclocarya paliurus are processed into cyclocarya paliurus tea.
At present, the traditional cyclocarya paliurus health preserving wine is troublesome in preparation mode, long in preparation period and difficult to carry out quantitative production generally, so that a preparation method of cyclocarya paliurus health preserving wine is urgently needed to achieve the purposes of simple preparation mode, short preparation period and capability of realizing quantitative production.
Disclosure of Invention
The invention aims to overcome the defects in the prior art, and provides a preparation method of cyclocarya paliurus health wine, which aims to solve the problems that the traditional preparation method of cyclocarya paliurus health wine in the background art is troublesome, the preparation period is long, and the quantitative production is generally difficult.
In order to achieve the purpose, the invention provides the following technical scheme: the making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
Preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
Preferably, in the first step, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
Preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
Preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
Preferably, in the fourth step, the process of extracting the cyclocarya paliurus stock solution comprises the following steps: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
Preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the opening of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 20-80 days.
Preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1: 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus body-nourishing wine for uniform mixing, and the number of the added rock sugar components is 1.
Compared with the prior art, the invention provides a preparation method of cyclocarya paliurus health preserving wine, which has the following beneficial effects:
1. the invention adopts cyclocarya paliurus as a raw material to prepare the health-preserving wine, and the main effects and effects of the health-preserving wine are shown as follows: the traditional Chinese medicine composition can be effectively used for treating stubborn skin moss and has the effects of diminishing inflammation and relieving pain; secondly, the flavonoid contained in the composition has the effect of reducing blood pressure; third, have effects of promoting urination and protecting vascular permeability, can expand the blood flow of the coronary artery effectively, improve the blood circulation; fourthly, the blood fat can be effectively reduced, and the lipid metabolism can be improved; fifthly, the sugar metabolism function of the human body can be effectively adjusted;
2. the cyclocarya paliurus health preserving wine prepared by the method provided by the invention meets the health preserving requirements of customers, achieves the purpose of prolonging life and can bring considerable economic benefits.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, 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.
Example one
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 20 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
Example two
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 30 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
EXAMPLE III
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 40 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
Example four
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 50 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
EXAMPLE five
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 60 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
EXAMPLE six
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 70 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
EXAMPLE seven
The making method of the cyclocarya paliurus health preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
A manufacturing method of cyclocarya paliurus health wine comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
In the invention, preferably, in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
In the invention, preferably, in the step one, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
In the invention, preferably, in the second step, the time for steaming the fresh cyclocarya paliurus leaves is 2 hours.
In the invention, preferably, in the third step, after the cyclocarya paliurus is steamed for 2 hours, the strip cyclocarya paliurus is soaked in the low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
In the invention, preferably, in the fourth step, the process of extracting the cyclocarya paliurus stoste is as follows: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
In the invention, preferably, in the fifth step, the filtrate extracted in the fourth step is put into a fermentation container, the seal of the fermentation container is sealed by a preservative film, the fermentation container is bound by a rubber band, and the fermentation container is put into an incubator for heat preservation and fermentation, wherein the fermentation time is 80 days.
In the invention, preferably, in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the mixture is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
Preferably, in the seventh step, a proper amount of rock sugar is added into the prepared cyclocarya paliurus health wine and uniformly mixed, and the number of the added rock sugar components is 1.
| Examples | Time of secondary fermentation | Alcohol content of cyclocarya paliurus health wine | pH value of cyclocarya paliurus health wine |
| Example one | 20 | 47 | 5.2 |
| Example two | 30 | 49 | 5.3 |
| EXAMPLE III | 40 | 49 | 5.5 |
| Example four | 50 | 50 | 5.6 |
| EXAMPLE five | 60 | 50 | 5.6 |
| Practice ofExample six | 70 | 50 | 5.7 |
| EXAMPLE seven | 80 | 48 | 5.5 |
In conclusion, when the fermentation time of the secondary fermentation in the preparation of the cyclocarya paliurus health-preserving wine is 50-70 days, the alcoholic strength of the prepared cyclocarya paliurus health-preserving wine is the highest and is 50 degrees at the highest, and when the fermentation time of the secondary fermentation is 70 days, the pH value of the cyclocarya paliurus health-preserving wine is the highest and is 5.7 at the highest.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A manufacturing method of cyclocarya paliurus health preserving wine is characterized by comprising the following steps: the cyclocarya paliurus health-preserving wine comprises the following components: pure grain wine: 80 components; cyclocarya paliurus: 15 components; rock sugar: 1 component.
2. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 1, which is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: taking a proper amount of fresh cyclocarya paliurus leaves for enzyme deactivating processing;
step two: steaming fresh leaves of cyclocarya paliurus after enzyme deactivation processing;
step three: performing primary fermentation after the steaming is finished;
step four: extracting cyclocarya paliurus stock solution after fermentation;
step five: performing secondary fermentation treatment on the extracted cyclocarya paliurus stock solution;
step six: blending pure grain wine according to a certain proportion after secondary fermentation;
step seven: adding a small amount of crystal sugar;
step eight: after the preparation is finished, measuring the data of the alcohol content, the pH value and the like of the cyclocarya paliurus health preserving wine after the preparation is finished, and recording the data into a table for comparison.
3. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: in the first step, a proper amount of fresh cyclocarya paliurus leaves are stacked and fermented for 24 hours before the fresh cyclocarya paliurus leaves are subjected to enzyme deactivation processing.
4. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: in the first step, the processing steps of deactivation of enzymes of fresh cyclocarya paliurus leaves are as follows: putting appropriate amount of fresh leaves of cyclocarya paliurus into a frying pan, repeatedly stir-frying at 150 deg.C for 3min, then stir-frying at 120 deg.C for 5min, taking out fresh leaves of cyclocarya paliurus from the frying pan, kneading into strips, sealing, and fermenting for 5 days.
5. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: in the second step, the time for steaming the fresh leaves of the cyclocarya paliurus is 2 hours.
6. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: in the third step, after the cyclocarya paliurus is steamed for 2 hours, the cyclocarya paliurus in strip shape is soaked in low-alcohol wine with the alcohol content of 18 degrees for 60 days for fermentation.
7. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: in the fourth step, the process of extracting the cyclocarya paliurus stock solution comprises the following steps: putting the soaked and fermented cyclocarya paliurus and the low-alcohol wine into a filter for filtering, and taking out the filtrate for later use after filtering.
8. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: and step five, putting the filtrate extracted in the step four into a fermentation container, sealing the opening of the fermentation container by using a preservative film, binding by using a rubber band, and putting into an incubator for heat preservation and fermentation for 20-80 days.
9. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: and in the sixth step, the cyclocarya paliurus filtrate in the fermentation container is taken out, and then the cyclocarya paliurus filtrate is blended by pure grain wine with the alcohol content of 50 degrees according to the blending ratio of 1 to 3.
10. The manufacturing method of cyclocarya paliurus health preserving wine according to claim 2, which is characterized by comprising the following steps: and seventhly, adding a proper amount of rock sugar into the prepared cyclocarya paliurus health-preserving wine, and uniformly mixing, wherein the number of the added rock sugar components is 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111216369.2A CN113845990A (en) | 2021-10-19 | 2021-10-19 | Making method of cyclocarya paliurus health-preserving wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111216369.2A CN113845990A (en) | 2021-10-19 | 2021-10-19 | Making method of cyclocarya paliurus health-preserving wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113845990A true CN113845990A (en) | 2021-12-28 |
Family
ID=78978941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111216369.2A Pending CN113845990A (en) | 2021-10-19 | 2021-10-19 | Making method of cyclocarya paliurus health-preserving wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113845990A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343093A (en) * | 2022-01-06 | 2022-04-15 | 江西省食品发酵研究所 | Preparation method of fermented cyclocarya paliurus functional beverage |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713802A (en) * | 2015-12-10 | 2016-06-29 | 黔东南森林王红豆杉发展有限责任公司 | Preparation method of cyclocarya paliurus liquor |
| CN106381257A (en) * | 2016-08-31 | 2017-02-08 | 贵州百佳尚品农业综合开发有限公司 | Cyclocarya paliurus wine formula and preparation method thereof |
| CN106566762A (en) * | 2016-10-25 | 2017-04-19 | 岑志坚 | Tea wine brewing process |
| CN107586641A (en) * | 2017-09-12 | 2018-01-16 | 茂名阿奎叔食品有限公司 | A kind of Qingqian Willow leaf tea wine |
| CN108315187A (en) * | 2018-04-24 | 2018-07-24 | 陈思霓 | The manufacture craft of tea wine |
| CN108524735A (en) * | 2018-06-04 | 2018-09-14 | 邵阳县登峰农业专业合作社 | A kind of production method of Aloes wine |
| CN110839730A (en) * | 2019-11-28 | 2020-02-28 | 江西轩豪中药饮片有限公司 | Stacked fermentation method of cyclocarya paliurus decoction pieces |
| CN112063484A (en) * | 2019-06-10 | 2020-12-11 | 四川万格农业科技有限公司 | Cyclocarya paliurus wine and preparation method thereof |
-
2021
- 2021-10-19 CN CN202111216369.2A patent/CN113845990A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713802A (en) * | 2015-12-10 | 2016-06-29 | 黔东南森林王红豆杉发展有限责任公司 | Preparation method of cyclocarya paliurus liquor |
| CN106381257A (en) * | 2016-08-31 | 2017-02-08 | 贵州百佳尚品农业综合开发有限公司 | Cyclocarya paliurus wine formula and preparation method thereof |
| CN106566762A (en) * | 2016-10-25 | 2017-04-19 | 岑志坚 | Tea wine brewing process |
| CN107586641A (en) * | 2017-09-12 | 2018-01-16 | 茂名阿奎叔食品有限公司 | A kind of Qingqian Willow leaf tea wine |
| CN108315187A (en) * | 2018-04-24 | 2018-07-24 | 陈思霓 | The manufacture craft of tea wine |
| CN108524735A (en) * | 2018-06-04 | 2018-09-14 | 邵阳县登峰农业专业合作社 | A kind of production method of Aloes wine |
| CN112063484A (en) * | 2019-06-10 | 2020-12-11 | 四川万格农业科技有限公司 | Cyclocarya paliurus wine and preparation method thereof |
| CN110839730A (en) * | 2019-11-28 | 2020-02-28 | 江西轩豪中药饮片有限公司 | Stacked fermentation method of cyclocarya paliurus decoction pieces |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343093A (en) * | 2022-01-06 | 2022-04-15 | 江西省食品发酵研究所 | Preparation method of fermented cyclocarya paliurus functional beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103013767B (en) | Method for preparing pumpkin sparkling wine | |
| CN103146560B (en) | Health-care vinegar and preparation method thereof | |
| KR102068040B1 (en) | Producing method of vinegar using germinated brown rice, puer tea and acer mono sap and the vinegar produced by the method | |
| KR20220013451A (en) | Fermented Noni Vinegar Comprising Lactic Acid Bacteria Fermented Noni and Coconut Sugar and Method for Preparing Lactic Acid Bacteria Fermented Noni | |
| CN113845990A (en) | Making method of cyclocarya paliurus health-preserving wine | |
| CN107279271A (en) | It is exclusively used in the preparation method of mango preservative | |
| CN108795684A (en) | One kind is enriched blood lipid-loweringing jujube health preserving vinegar and preparation method thereof | |
| KR101297610B1 (en) | Manufacturing method of gyrophora esculenta wine and gyrophora esculenta wine thereof | |
| CN104498263A (en) | Preparation method for corn stigma health wine | |
| CN101948724A (en) | Method for preparing wild jujube wine | |
| CN109123370B (en) | Fermented wheat bran dietary fiber chewable tablet and preparation method and application thereof | |
| CN107779333A (en) | The preparation method of mountain lichee health liquor | |
| CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
| CN108977312A (en) | A kind of distiller's yeast and its application on raspberry wine fermentation | |
| CN108624443A (en) | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin | |
| CN108420058B (en) | Cactus and ginkgo enzyme and preparation method thereof | |
| CN112574850A (en) | Medicinal yeast mature vinegar and brewing method thereof | |
| CN112522059A (en) | Mature vinegar convenient to process and fermentation production process | |
| CN108165399B (en) | Cyclocarya paliurus dry beer with effects of reducing blood sugar and protecting liver and preparation process thereof | |
| KR101768818B1 (en) | Manufacturing method of natural fermentation vinegar using wild plant | |
| CN109439480A (en) | The preparation of wine of high anthocyanidin content | |
| CN111304038A (en) | Persimmon composite fruit wine and preparation method thereof | |
| KR20200049228A (en) | Manufacturing method of ginseng-brown rice vinegar | |
| CN109055162A (en) | A kind of haw berry Composite vinegar and preparation method thereof | |
| CN114032160A (en) | Processing method of compound healthy potato vinegar from sweet potatoes |
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 |