CN113881538A - Preparation process of fresh gastrodia elata fermented wine - Google Patents
Preparation process of fresh gastrodia elata fermented wine Download PDFInfo
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- CN113881538A CN113881538A CN202111326825.9A CN202111326825A CN113881538A CN 113881538 A CN113881538 A CN 113881538A CN 202111326825 A CN202111326825 A CN 202111326825A CN 113881538 A CN113881538 A CN 113881538A
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- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 230000000694 effects Effects 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000003213 activating effect Effects 0.000 claims abstract description 8
- 238000010298 pulverizing process Methods 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 206010027146 Melanoderma Diseases 0.000 claims abstract description 4
- 241000220317 Rosa Species 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 230000003902 lesion Effects 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 108020004410 pectinesterase Proteins 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 239000011593 sulfur Substances 0.000 claims description 3
- 229910052717 sulfur Inorganic materials 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 241000305492 Gastrodia Species 0.000 abstract description 5
- 238000005406 washing Methods 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000001914 calming effect Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 208000005392 Spasm Diseases 0.000 description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
- 206010015037 epilepsy Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940125717 barbiturate Drugs 0.000 description 1
- HNYOPLTXPVRDBG-UHFFFAOYSA-N barbituric acid Chemical compound O=C1CC(=O)NC(=O)N1 HNYOPLTXPVRDBG-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 210000005259 peripheral blood Anatomy 0.000 description 1
- 239000011886 peripheral blood Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000004622 sleep time Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000008925 spontaneous activity Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/165—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by irradiation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
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- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention belongs to the technical field of wine products, and particularly relates to a process for preparing fresh gastrodia elata fermented wine, which comprises the following steps: s1: selecting raw materials: selecting 100 kilograms of fresh gastrodia elata which has no black spot and other lesions in appearance, large head, small tail, wide shoulder and short body; meanwhile, adding 80 kg of roxburgh rose raw materials, S2: cleaning: rinsing with flowing clear water for 10 minutes, washing off impurities such as silt, draining off water, and soaking in water containing 6% ozone O3 for 30 s; s3: crushing and grinding: taking out fresh rhizoma Gastrodiae, draining off water, placing into a pulverizing pulping machine, pulverizing, and pulping with fineness of about 40 mesh. The invention cleans the gastrodia tuber and then puts the gastrodia tuber in 6 percent of ozone O3Soaking in water for 30s to effectively solve the problem of easy browning of juice after pulping, and adopting ultrasonic aging method to effectively shorten natural storage aging time of rhizoma Gastrodiae wine by more than 6 months, and heating and activating to effectively improve activity of rhizoma GastrodiaeImproving the effect of rhizoma Gastrodiae fermentation.
Description
Technical Field
The invention relates to the field of wine products, in particular to a process for preparing fresh gastrodia elata fermented wine.
Background
Gastrodia elata, name of traditional Chinese medicine. Is dried tuber of Gastrodia elata Blume of Orchidaceae. Has effects of calming endogenous wind, relieving spasm, suppressing liver yang, dispelling pathogenic wind, and dredging collaterals. The gastrodia elata polysaccharide is mainly used for treating liver wind stirring, fright epilepsy and convulsion, dizziness, headache, limb numbness, paralysis of hands and feet, rheumatism and arthralgia and the like, the gastrodia elata is pleased with cool and humid environments, is afraid of freezing, drought and high temperature, is afraid of water accumulation, can obviously reduce spontaneous activity of mice, can prolong sleep time of the mice caused by barbiturate sodium and cyclohexapentanol sodium, can inhibit or shorten attack time of experimental epilepsy, can reduce resistance of peripheral blood vessels, cerebral vessels and coronary blood vessels, has the effects of reducing blood pressure, slowing heart rate, relieving pain and resisting inflammation, and has immunocompetence.
Until now, the gastrodia tuber wine is prepared into high-alcohol wine by adopting a method of soaking gastrodia tuber alone or by adopting a method of soaking gastrodia tuber and other Chinese medicinal materials in a compatible manner. A fresh rhizoma Gastrodiae wine is prepared by cleaning fresh rhizoma Gastrodiae, cutting into whole blocks or pieces, sterilizing, soaking in Chinese liquor for one week, or squeezing fresh rhizoma Gastrodiae to obtain juice, and soaking.
The gastrodia elata wine produced by the method has the defects of high alcohol content, serious loss of nutrient substances, incapability of effectively extracting nutrient substances necessary for human bodies, such as various amino acids contained in the gastrodia elata, and the like, and has no nutritional value when people use the gastrodia elata wine, and simultaneously, the gastrodia elata wine has high alcohol content and can cause great harm to human bodies.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a preparation process of fresh rhizoma gastrodiae fermented wine.
The invention provides a preparation process of fresh gastrodia elata fermented wine, which comprises the following steps:
s1: selecting raw materials: selecting 100 kg of fresh rhizoma gastrodiae without black spot and other lesions in appearance, big head, small tail, wide shoulder and short body, and simultaneously adding 80 kg of roxburgh rose raw material;
s2: cleaning: rinsing with flowing clear water for 10 min to remove impurities such as silt, draining, and placing in a container containing 6% ozone O3Soaking in water for 30 s;
s3: crushing and grinding: taking out fresh rhizoma Gastrodiae, draining off water, placing into a pulverizing pulping machine, pulverizing, pulping, controlling the fineness of the pulp to be about 40 mesh, collecting all rhizoma Gastrodiae residue and rhizoma Gastrodiae juice, and mixing;
s4: adjusting pH, detecting pH of rhizoma Gastrodiae juice, adding citric acid and sodium bicarbonate according to pH, adjusting pH to about 3.8, stirring, adding 40ppm pectinase and 20ppm protease, and performing enzymolysis at 26 deg.C for 28 hr;
s5: heating and activating: adding high-activity dry yeast into sugar water, and activating at 35-40 deg.C for 30-40 min;
s6: and (3) full fermentation: adding activated yeast into the blended enzymolysis liquid, putting the mixed liquid into a fermentation cylinder to obtain fermentation liquid, and then putting the fermentation liquid into a biochemical incubator at 28-30 ℃ for constant-temperature sealed fermentation until the content of residual sugar is lower than 4 g/L;
S7: and (3) storage: storing at 12 deg.C for two months, and replacing the barrel once;
s8: bottling: filtering the wine with gauze, and bottling;
s9: and (3) sterilization: sterilizing the connecting bottle in hot water of above 70 deg.C for 12 min, and aging under ultrasonic wave for 22-38 min, and naturally storing the processed rhizoma Gastrodiae wine for more than 7 days.
Preferably, the fermentation vat needs to be sterilized before fermentation, namely, the sulfur is burnt and smoked for 10 hours.
Preferably, the gauze is pure cotton bean bag gauze.
Preferably, in the sterilization step, the wine bottle can be placed into an ultraviolet sterilization chamber for effective sterilization and disinfection.
Preferably, the high-activity dry yeast is a dry yeast product which keeps strong fermentation capacity after being pressed, dried and dehydrated by specially cultured fresh yeast. Squeezing the squeezed yeast into strips or pellets, and continuously drying with low-humidity circulating air via fluidized bed to reach final fermentation water content of about 8% and maintain the fermentation capacity of the yeast.
Preferably, the pectinase refers to an enzyme that decomposes a pectic substance, which is a major component of plants, and the pectinase refers to pectin esterase.
The beneficial effects of the invention are as follows:
1. The fresh rhizoma Gastrodiae fermented wine is prepared by cleaning rhizoma Gastrodiae, and adding 6% ozone O3Soaking in water for 30s can effectively solve the problem that juice is easy to brown after pulping, and on the aspect of shortening the storage period, the method of ultrasonic aging is adopted, so that the natural storage aging time of the gastrodia elata wine can be effectively shortened by more than 6 months, the activity of the gastrodia elata can be effectively improved by heating and activating, and the fermentation effect of the gastrodia elata can be effectively improved.
2. The preparation method of the fresh rhizoma gastrodiae fermented wine has the advantages of simple production method, easily available raw materials, low cost, low alcohol content of the prepared rhizoma gastrodiae wine, moderate sour and sweet taste, original flavor, and the like, and has the effects of promoting fluid production, quenching thirst, calming wind, relieving spasm, calming liver yang, dispelling wind and dredging collaterals.
The parts of the device not involved are the same as or can be implemented using prior art.
Drawings
Fig. 1 is a schematic structural diagram of a process for preparing a fresh rhizoma gastrodiae fermented wine provided by the invention.
Detailed Description
The technical solution of the present patent will be described in further detail with reference to the following embodiments.
Reference will now be made in detail to embodiments of the present patent, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present patent and are not to be construed as limiting the present patent.
In the description of this patent, it is to be understood that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used in the orientations and positional relationships indicated in the drawings for the convenience of describing the patent and for the simplicity of description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the patent.
In the description of this patent, it is noted that unless otherwise specifically stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can include, for example, fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meaning of the above terms in this patent may be understood by those of ordinary skill in the art as appropriate.
Referring to fig. 1, a process for preparing a fresh rhizoma gastrodiae fermented wine comprises the following steps:
s1: selecting raw materials: selecting 100 kg of fresh rhizoma gastrodiae without black spot and other lesions in appearance, big head, small tail, wide shoulder and short body, and simultaneously adding 80 kg of roxburgh rose raw material;
S2: cleaning: rinsing with flowing clear water for 10 min to remove impurities such as silt, draining, and placing in a container containing 6% ozone O3Soaking in water for 30 s;
s3: crushing and grinding: taking out fresh rhizoma Gastrodiae, draining off water, placing into a pulverizing pulping machine, pulverizing, pulping, controlling the fineness of the pulp to be about 40 mesh, collecting all rhizoma Gastrodiae residue and rhizoma Gastrodiae juice, and mixing;
s4: adjusting pH, detecting pH of rhizoma Gastrodiae juice, adding citric acid and sodium bicarbonate according to pH, adjusting pH to about 3.8, stirring, adding 40ppm pectinase and 20ppm protease, and performing enzymolysis at 26 deg.C for 28 hr;
s5: heating and activating: adding high-activity dry yeast into sugar water, and activating at 35-40 deg.C for 30-40 min;
s6: and (3) full fermentation: adding activated yeast into the blended enzymolysis liquid, putting the mixed liquid into a fermentation cylinder to obtain fermentation liquid, and then putting the fermentation liquid into a biochemical incubator at 28-30 ℃ for constant-temperature sealed fermentation until the content of residual sugar is lower than 4 g/L;
s7: and (3) storage: storing at 12 deg.C for two months, and replacing the barrel once;
s8: bottling: filtering the wine with gauze, and bottling;
S9: and (3) sterilization: sterilizing the connecting bottle in hot water of above 70 deg.C for 12 min, and aging under ultrasonic wave for 22-38 min, and naturally storing the processed rhizoma Gastrodiae wine for more than 7 days.
In the invention, the fermentation vat needs to be sterilized before fermentation, namely, the sulfur is burnt and smoked for 10 hours.
In the invention, the gauze is pure cotton bean bag gauze.
In the sterilization step, the wine bottle can be placed into an ultraviolet sterilization chamber for effective sterilization and disinfection.
In the invention, the high-activity dry yeast is a dry yeast product which keeps strong fermentation capacity after being pressed, dried and dehydrated by specially cultured fresh yeast. Squeezing the squeezed yeast into strips or pellets, and continuously drying with low-humidity circulating air via fluidized bed to reach final fermentation water content of about 8% and maintain the fermentation capacity of the yeast.
In the present invention, pectinase refers to an enzyme that decomposes pectic substance, which is a major component of plants, and pectinase refers to pectinesterase.
The gastrodia elata wine is cleaned, and then is soaked in 6% ozone O3 water for 30s, so that the problem that juice is prone to brown stain after grinding is effectively solved, the storage period is shortened, an ultrasonic aging method is adopted, the natural storage aging time of the gastrodia elata wine can be effectively shortened by more than 6 months, the activity of the gastrodia elata wine can be effectively improved through heating activation, and the fermentation effect of the gastrodia elata is effectively improved.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A preparation process of fresh rhizoma gastrodiae fermented wine is characterized by comprising the following steps:
s1: selecting raw materials: selecting 100 kilograms of fresh gastrodia elata which has no black spot and other lesions in appearance, large head, small tail, wide shoulder and short body; simultaneously adding 80 kg of roxburgh rose raw materials;
s2: cleaning: rinsing with flowing clear water for 10 min to remove impurities such as silt, draining, and placing in a container containing 6% ozone O3Soaking in water for 30 s;
s3: crushing and grinding: taking out fresh rhizoma Gastrodiae, draining off water, placing into a pulverizing pulping machine, pulverizing, pulping, controlling the fineness of the pulp to be about 40 mesh, collecting all rhizoma Gastrodiae residue and rhizoma Gastrodiae juice, and mixing;
s4: adjusting pH, detecting pH of rhizoma Gastrodiae juice, adding citric acid and sodium bicarbonate according to pH, adjusting pH to about 3.8, stirring, adding 40ppm pectinase and 20ppm protease, and performing enzymolysis at 26 deg.C for 28 hr;
S5: heating and activating: adding high-activity dry yeast into sugar water, and activating at 35-40 deg.C for 30-40 min;
s6: and (3) full fermentation: adding activated yeast into the blended enzymolysis liquid, putting the mixed liquid into a fermentation cylinder to obtain fermentation liquid, and then putting the fermentation liquid into a biochemical incubator at 28-30 ℃ for constant-temperature sealed fermentation until the content of residual sugar is lower than 4 g/L;
s7: and (3) storage: storing at 12 deg.C for two months, and replacing the barrel once;
s8: bottling: filtering the wine with gauze, and bottling;
s9: and (3) sterilization: sterilizing the connecting bottle in hot water of above 70 deg.C for 12 min, and aging under ultrasonic wave for 22-38 min, and naturally storing the processed rhizoma Gastrodiae wine for more than 7 days.
2. The process for preparing fermented wine of fresh rhizoma Gastrodiae as claimed in claim 1, wherein the fermentation tank is sterilized before fermentation, i.e. sulfur is burned and fumigated for 10 hr.
3. The process for preparing fermented wine of fresh rhizoma Gastrodiae as claimed in claim 2, wherein the gauze is pure cotton gauze packed with bean.
4. The process for preparing fermented wine of fresh rhizoma Gastrodiae as claimed in claim 1, wherein in the step of sterilizing, the wine bottle can be placed in an ultraviolet sterilizing chamber for effective sterilization.
5. The process for preparing fermented wine of fresh Gastrodia elata as claimed in claim 4, wherein said high activity dry yeast is a dry yeast product which is obtained by squeezing, drying and dehydrating specially cultured fresh yeast and still maintains strong fermentation ability. Squeezing the squeezed yeast into strips or pellets, and continuously drying with low-humidity circulating air via fluidized bed to reach final fermentation water content of about 8% and maintain the fermentation capacity of the yeast.
6. The process for preparing fermented wine of fresh Gastrodia elata as claimed in claim 1, wherein said pectinase is an enzyme for decomposing pectin, which is a main component of plants, and said pectinase is pectinesterase.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101255391A (en) * | 2007-03-02 | 2008-09-03 | 王怀能 | Method for making fresh gastrodia elata fermentation wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101255391A (en) * | 2007-03-02 | 2008-09-03 | 王怀能 | Method for making fresh gastrodia elata fermentation wine |
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| Title |
|---|
| 王准生;伍佳琪;: "天麻、刺梨、蜂蜜复合发酵酒的研制" * |
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Application publication date: 20220104 |