CN114164071A - European radix sileris wine brewing formula and preparation process thereof - Google Patents
European radix sileris wine brewing formula and preparation process thereof Download PDFInfo
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- CN114164071A CN114164071A CN202111568580.0A CN202111568580A CN114164071A CN 114164071 A CN114164071 A CN 114164071A CN 202111568580 A CN202111568580 A CN 202111568580A CN 114164071 A CN114164071 A CN 114164071A
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- parsnip
- wine
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- red sorghum
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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
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention discloses a manufacturing process of European radix sileris wine brewing, which comprises the following steps: cleaning fresh parsnip roots, slicing and drying; cleaning red sorghum, and soaking for 30 minutes; mixing 5-95% of parsnip and red sorghum: steaming or boiling 95-5% of the raw materials, pasting the raw materials to form pasty raw materials, and cooling; adding 30% distiller's yeast into the cooled pasty raw material, and naturally fermenting; putting the fermented raw materials into a distilling pot, adding 30% water, distilling, and collecting distillate with alcohol content of above 55 ° to obtain parsnip wine; loading in jar and sealing. The divaricate saposhnikovia root wine brewed by the invention is soft in mouth, unique in fragrance and very wide in market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a divaricate saposhnikovia root brewing formula and a preparation process thereof.
Background
Parsnip (academia sativa L.) is a root vegetable that is commonly and universally eaten in the European and American countries. In the ancient Roman times two thousand years ago, the European radix sileris has been used as a staple food as an important starch source for people and is a crop used as both food and dish. In recent years, good European divaricate Saposhnikovia root varieties are introduced into China from Europe and are successfully tried, and large-scale planting production in China is started at present.
The nutrient contents of parsnip are very rich. Besides a large amount of minerals such as calcium, potassium, manganese, magnesium, phosphorus, zinc and iron, the feed also contains abundant vitamins including folic acid, thiamine, pantothenic acid, vitamin B6, Vc and the like; in addition, the food is rich in dietary fiber, hydrolyzed protein, carbohydrate and the like; also contains polyacetylene antioxidant such as fusaric alcohol, fusaric glycol, panaxadiol and methylfusaric glycol. These substances not only provide sufficient nutrients to the human body, but also improve heart health and help prevent stroke, atherosclerosis and other coronary artery diseases; reducing cholesterol levels, reducing blood glucose levels, reducing obesity, promoting digestion, and reducing constipation; birth defects are reduced; enhancing immunity, promoting metabolism, and resisting inflammation and cancer.
The parsnip can be directly eaten, can also be used as a brewing raw material for brewing Chinese white spirit with unique taste, rich bouquet and rich nutrition.
Sorghum (academic name:Sorghum bicolor(L.) Moench is a gramineous crop and is widely cultivated in the north and south of China and in many countries and regions of the world. Sorghum is classified into red and white; the red one is also called as wine sorghum and is mainly used for brewing wine, while the white one is used for eating, so the red one is warm in nature and sweet and astringent in taste. Many famous Chinese wines such as Maotai, wuliangye, Luzhou Laojiao, Fenjiu and the like all use red sorghum as a main raw material.
Disclosure of Invention
In order to solve the problems in the background art, the invention provides a brewing process and a formula of the parsnip wine, and the parsnip wine brewed by the process has strong wine aroma, good taste and obviously improved nutritional value.
The technical problem solved by the invention is realized by adopting the following technical scheme:
the formula for brewing wine by using the parsnip is prepared from the following raw materials in parts by mass: 5-95% of parsnip raw material, 95-5% of red sorghum and 30% of distiller's yeast in total mass.
The European radix Saposhnikoviae raw material is European radix Saposhnikoviae air-dried.
The invention also discloses a preparation process of the European radix sileris wine brewing, which comprises the following steps:
1) cleaning fresh parsnip roots, slicing and drying;
2) cleaning red sorghum, and soaking for 30 minutes;
3) divaricate saposhnikovia root: red sorghum = 5-95%: steaming or boiling 95-5%, gelatinizing to obtain pasty raw material, and cooling;
4) adding 30 percent of distiller's yeast into the cooled pasty raw material, and fermenting;
5) putting the fermented raw materials into a distillation kettle, adding 30% water, distilling, and extracting distillate with alcohol content of above 55 ° to obtain parsnip wine;
6) loading in jar and sealing.
Compared with the prior art, the invention has the advantages that,
1) the raw material parsnip of the present invention contains a large amount of minerals such as calcium, potassium, manganese, magnesium, phosphorus, zinc and iron. It also contains abundant vitamins including folic acid, thiamine, pantothenic acid, vitamin B6, C, E and K. In addition, the food is rich in dietary fiber, hydrolyzed protein, carbohydrate, etc. They also contain polyacetylene antioxidants such as fusaric alcohol, fusaric glycol, panaxadiol and methylfusaric glycol. The water-soluble and fat-soluble substances in the beneficial substances can enter the wine body along with distillation, so that the proper drinking of the parsnip wine has great benefits for human health.
2) The divaricate saposhnikovia root wine brewed by the invention is soft in mouth, unique in fragrance and very wide in market prospect.
3) The invention can enrich the dining table of common people, ensure the income of farmers and have better economic and social benefits.
Detailed Description
The present invention is described in further detail below with reference to examples:
example 1:
the formula for brewing wine by using the parsnip is prepared from the following raw materials in parts by mass: 5% of European air-dried sorghum, 95% of red sorghum and 30% of distiller's yeast in total mass, wherein the total weight of the European air-dried sorghum and the red sorghum is 70%.
The preparation process of the divaricate saposhnikovia root wine comprises the following steps:
1) cleaning fresh parsnip roots, slicing and drying;
2) cleaning red sorghum, and soaking for 30 minutes;
3) mixing parsnip and red sorghum 5%: steaming or cooking at a ratio of 95% for complete cooking, gelatinizing to obtain pasty raw material, and cooling;
4) adding 30 percent of distiller's yeast by total weight into the cooled pasty raw material, and naturally fermenting for 65-70 days;
5) putting the fermented raw materials into a distillation kettle, adding 30% water, distilling, and extracting distillate with alcohol content of above 55 ° to obtain parsnip wine;
6) loading in jar and sealing.
Example 2:
the formula for brewing wine by using the parsnip is prepared from the following raw materials in parts by mass: 50% of European gaster, 50% of red sorghum and 30% of distiller's yeast in total mass.
The preparation process of the divaricate saposhnikovia root wine comprises the following steps:
1) cleaning fresh parsnip roots, slicing and drying;
2) cleaning red sorghum, and soaking for 30 minutes;
3) mixing 50% of parsnip and red sorghum: steaming or cooking at a ratio of 50%, gelatinizing to obtain pasty material, and cooling;
4) adding 30 percent of distiller's yeast by total weight into the cooled pasty raw material, and naturally fermenting for 65-70 days;
5) putting the fermented raw materials into a distillation kettle, adding 30% water, distilling, and collecting distillate with alcohol content of above 55 ° to obtain parsnip wine;
6) loading in jar and sealing.
Example 3:
the formula for brewing wine by using the parsnip is prepared from the following raw materials in parts by mass: 95 percent of European gaster air-drying, 5 percent of red sorghum and 30 percent of distiller's yeast in total mass.
The preparation process of the divaricate saposhnikovia root wine comprises the following steps:
1) cleaning fresh parsnip roots, slicing and drying;
2) cleaning red sorghum, and soaking for 30 minutes;
3) 95% of parsnip and red sorghum: steaming or cooking at a ratio of 5%, gelatinizing to obtain pasty material, and cooling;
4) adding 30 percent of distiller's yeast by total weight into the cooled pasty raw material, and naturally fermenting for 65-70 days;
5) putting the fermented raw materials into a distillation kettle, adding 30% water, distilling, and extracting distillate with alcohol content of above 55 ° to obtain parsnip wine;
6) loading in jar and sealing.
In the above examples, natural fermentation is adopted in the fermentation process, in order to fully release the unique flavor of the parsnip and maintain the beneficial components of the parsnip, such as a large amount of minerals and abundant vitamins.
The above examples contain 70% by weight of European air-drying and red sorghum.
The parsnip wine prepared by the embodiment contains a large amount of minerals such as calcium, potassium, manganese, magnesium, phosphorus, zinc and iron, and also contains abundant vitamins including folic acid, thiamine, pantothenic acid, vitamin B6, C, E and K. In addition, the food is rich in dietary fiber, hydrolyzed protein, carbohydrate, etc. They also contain polyacetylene antioxidants such as fusaric alcohol, fusaric glycol, panaxadiol and methylfusaric glycol. The water-soluble and fat-soluble substances in the beneficial substances can enter the wine body along with distillation, so that the proper drinking of the parsnip wine has great benefits for human health.
Claims (5)
1. The formula for brewing wine by using the parsnip is characterized by being prepared from the following raw materials in parts by mass: 5-95% of parsnip raw material, 95-5% of red sorghum and 30% of distiller's yeast in total mass.
2. The parsnip vinification formulation according to claim 1, wherein the parsnip raw material is parsnip air-dry.
3. The production process of the wine brewing by the parsnip is characterized by comprising the following steps:
1) cleaning fresh parsnip roots, slicing and drying;
2) cleaning red sorghum, and soaking for 30 minutes;
3) mixing 5-95% of parsnip and red sorghum: steaming or boiling 95-5%, gelatinizing to obtain pasty raw material, and cooling;
4) adding 30 percent of distiller's yeast into the cooled pasty raw material, and fermenting;
5) putting the fermented raw materials into a distillation pot, adding 30% water, distilling, and extracting distillate with alcohol content of more than 55 ° to obtain parsnip wine;
6) loading in jar and sealing.
4. The production process of the divaricate saposhnikovia root brewing wine as claimed in claim 3, wherein the pasty raw material is obtained by cooking or steaming the divaricate saposhnikovia root and the red sorghum without raw hearts.
5. The production process of the European radix sileris wine brewing according to claim 3, wherein the fermentation refers to natural fermentation and normal temperature fermentation.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111568580.0A CN114164071A (en) | 2021-12-21 | 2021-12-21 | European radix sileris wine brewing formula and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111568580.0A CN114164071A (en) | 2021-12-21 | 2021-12-21 | European radix sileris wine brewing formula and preparation process thereof |
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| CN114164071A true CN114164071A (en) | 2022-03-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921312A (en) * | 2022-04-12 | 2022-08-19 | 赵子超 | European divaricate saposhnikovia root vinegar and preparation process thereof |
| CN115895819A (en) * | 2022-12-23 | 2023-04-04 | 赵子超 | European radix sileris sake and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105132267A (en) * | 2015-09-24 | 2015-12-09 | 陈平 | Red sorghum wine and preparation method thereof |
| CN106434231A (en) * | 2015-08-04 | 2017-02-22 | 重庆市烯婷酒业有限公司 | Production technique of kaoliang spirit |
| CN112226315A (en) * | 2020-11-20 | 2021-01-15 | 山东名流村酒业有限公司 | Red sorghum wine and preparation method thereof |
-
2021
- 2021-12-21 CN CN202111568580.0A patent/CN114164071A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434231A (en) * | 2015-08-04 | 2017-02-22 | 重庆市烯婷酒业有限公司 | Production technique of kaoliang spirit |
| CN105132267A (en) * | 2015-09-24 | 2015-12-09 | 陈平 | Red sorghum wine and preparation method thereof |
| CN112226315A (en) * | 2020-11-20 | 2021-01-15 | 山东名流村酒业有限公司 | Red sorghum wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| （美）艾米·斯图尔特: "醉酒的植物学家 创造了世界名酒的植物", 商务印书馆, pages: 147 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114921312A (en) * | 2022-04-12 | 2022-08-19 | 赵子超 | European divaricate saposhnikovia root vinegar and preparation process thereof |
| CN115895819A (en) * | 2022-12-23 | 2023-04-04 | 赵子超 | European radix sileris sake and preparation process thereof |
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