CN114836288B - Dioscorea opposita wine and preparation method thereof - Google Patents
Dioscorea opposita wine and preparation method thereof Download PDFInfo
- Publication number
- CN114836288B CN114836288B CN202210507907.1A CN202210507907A CN114836288B CN 114836288 B CN114836288 B CN 114836288B CN 202210507907 A CN202210507907 A CN 202210507907A CN 114836288 B CN114836288 B CN 114836288B
- Authority
- CN
- China
- Prior art keywords
- yam
- grains
- wine
- steaming
- fermentation
- 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.)
- Active
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
- C12G3/02—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
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Abstract
The invention relates to the technical field of brewing, and discloses a yam wine and a preparation method thereof, wherein the method comprises the following steps: selecting high-quality yam, cleaning, airing, peeling, crushing into particles, and mixing the yam particles with grains according to a weight ratio of 8:2, mixing and stirring uniformly, mixing the yam particles with the grains uniformly, mixing with solid vinasse, steaming the grains in a pot, wherein the vinasse accounts for 15% -20% of the total weight of the yam and the grains, pressurizing and steaming the grains, airing the grains obtained by steaming the grains to 20-25 ℃, adding Daqu for fermentation for 60-65 days, sequentially packaging the fermented grains obtained after fermentation with a screening and steaming wine under the pressurizing condition, and preparing distilled wine. The method for preparing the yam wine improves the wine yield of the yam, improves the taste of the yam wine, and ensures that the wine has sweet and glutinous flavor of the yam and has soft body.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a yam wine and a preparation method thereof.
Background
Dioscorea opposita is a medicinal and edible precious medicinal material growing in Hebei and having the effects of strengthening spleen and tonifying liver and kidney. The Chinese yam is widely distributed in the producing area and is native in the north of China, the edible and medicinal value of the yam is recorded in ancient China and in the Qing Chao Suan Rong of Ben Cao, and the medicinal efficacy of the yam is uniformly described in the modern pharmacopoeia of the people's republic of China, the great dictionary of Chinese medicine, the Chinese dictionary of Chinese medicine and the Wen county. The Chinese yam is distributed in the north of river, northeast, shandong, henan, jiangsu, zhejiang (450-1000 m), jiangxi, fujian, taiwan area of China, hubei, hunan, guangxi North, guizhou, north and south of China (700-500 m), gansu eastern (950-1100 m), shanxi (350-1500 m) and the like, and distributed in Korea and Japan, but has prominent quality in the Qinghou county of Shijia, and is one of the most important tonifying materials of Chinese medicinal materials, and has no side effect, so that the Chinese yam is evaluated as 'temperature-tonifying' and 'sex-leveling', is a model of 'homology of medicine and food', can be used as normal food and medicinal materials without being avoided.
Dioscorea opposita is a herb in mountain and a herb in food. In recent years, the researches show that the Chinese yam has the effects of inducing the production of interferon and enhancing the immune function of human bodies. The choline and lecithin contained in the beverage are beneficial to improving the memory of people, and can strengthen body and delay aging after being eaten frequently. In haze weather, water vapor and a large amount of dust are contained in the air, so that the spleen is easily injured, the lung is easily injured, the Chinese yam can tonify the spleen and nourish the stomach, promote the production of body fluid and benefit the lung, and the Chinese yam has a very good dietary therapy effect on poor appetite due to spleen deficiency and cough due to lung deficiency. Moreover, the Chinese yam is mentioned in the 'compendium of materia medica', and can seal fur and prevent haze from entering the body from skin, thus establishing an anti-haze barrier for human body.
The yam is rich in protein, starch, saponin, vitamins, polysaccharide, choline, amylase and other components, and the yam contains 16 amino acids in 20 amino acids required by human beings, so that the yam has high nutritive value and higher research value. The yam is sweet in taste and neutral in nature; spleen, lung and kidney meridians; has effects in invigorating spleen, tonifying lung, invigorating stomach, tonifying kidney, strengthening kidney, replenishing vital essence, improving hearing and eyesight, supporting five viscera, strengthening tendons and bones, tranquilizing mind, and prolonging life. The yam contains amylase, polyphenol oxidase and other substances, which is beneficial to the digestion and absorption functions of spleen and stomach. The "pharmaceutical release sense" describes: chinese yam, rhizoma Dioscoreae, which is warm and nourished but not rapid, slightly fragrant but not dry, has the effect of regulating the lung and is stable in treating chronic cough due to lung deficiency. Because of its sweet and fragrant taste, it is used to promote spleen and treat diarrhea due to spleen deficiency, listlessness, sleepiness of limbs. It is also sweet and can tonify yang, so it can tonify middle energizer and qi, warm and nourish muscles, and is the key herb of lung and spleen.
At present, the utilization of the yam is mainly in the field of light processing of foods, but the brewing technology of the yam is not mature enough. In the prior art, most of the methods for preparing wine by using the yam are to directly add the yam as an auxiliary material into finished white wine, and the beneficial substances in the yam are dissolved into the wine liquid by long-term soaking. There is also a method for preparing yam wine by fermenting yam and grain, but because yam and grain are steamed, the yam is mixed with grain uniformly, and then has high viscosity, poor air permeability, and cannot reach the expected fermentation effect, the yam wine is extremely low in wine yield and poor in taste. Therefore, a more reasonable technical scheme is required to be provided, and the technical problems in the prior art are solved.
Disclosure of Invention
The first aim of the invention is to provide a preparation method of the yam wine, which solves the problem of low wine yield of the yam wine prepared by taking the yam as a raw material in the prior art and improves the wine yield of the yam.
The second object of the present invention is to provide a yam wine, which makes full use of many beneficial components in yam, and the yam wine is prepared by steaming and fermenting, and starch is converted into wine, and other components become volatile components beneficial to human health, such as pyrazines, B-phenylethanol, palmitic acid, mannitol, erythritol, vanillin, vanillic acid, and the like, and the aroma components are blended into the wine, so that the wine has sweet and waxy aroma of yam, and the wine body becomes more fragrant, waxy and soft. Storing the distilled liquor of rhizoma Dioscoreae prepared by solid state fermentation in constant temperature store (18-22 deg.C) for more than 5 years, carefully blending, and bottling to obtain the final product.
The invention is realized by the following technical scheme:
in a first aspect, the invention provides a preparation method of yam wine, which specifically comprises the following steps of mixing yam and grains, wherein the weight ratio of yam to grains is 6-8:2-4; adding distiller's grains, steaming under pressure, and fermenting with Daqu; and (3) sequentially packaging the fermented grains obtained by fermentation into the distilled liquor under the condition of 0.2-0.4 megapascals.
According to the preparation method of the yam wine disclosed by the invention, a certain amount of distilled grains are added into the yam and grains according to a certain proportion, and the grains are steamed under pressure. The pressure is increased in the grain steaming process, so that the grain steaming time can be reduced, and the yam can be prevented from becoming pasty. Daqu is added into a grain tank obtained by steaming grains for fermentation, and fermented grains obtained after fermentation are sequentially filled with discrimination and steaming liquor under the condition of pressurization, and the utilization rate of the yam is improved by adopting the pressure of 0.2-0.3 megapascals, so that the liquor yield of the yam is improved.
Further, in a preferred embodiment of the present invention, the steam pressure of the steamed grain is 0.4 to 0.6 mpa and the time is 30 to 40 minutes.
The pressure is increased in the grain steaming process, and the pressure is controlled to be between 0.4 and 0.6 megapascals, so that the steaming time of the steamed grains is reduced, and the yam is prevented from becoming pasty in the steaming process.
Further, in a preferred embodiment of the present invention, the grain comprises sorghum, rice, glutinous rice, wheat and pea, wherein the weight ratio of the sorghum, the rice, the glutinous rice, the wheat and the pea is 0.5-0.8:0.5-0.8:0.5-0.8:0.3-0.6:0.2-0.5.
By utilizing various grains, not only the air permeability of the steamed grains can be increased, but also the fragrance of the fragrant grains can be increased for the brewed wine body.
Further, in a preferred embodiment of the present invention, the distillers grains account for 15% -20% of the total weight of the yam and the grain.
Increasing air permeability of Dioscorea opposita and regulating starch concentration of fermented grains to increase fragrance.
Further, the dosage of the Daqu is 18-25% of the dosage.
The biological function of Daqu and the feeding amount are optimally proportioned.
Further, the temperature of the wine flowing is 25-30 ℃, and the wine flowing speed is 3.5-4.5 kg/min.
Is most suitable for removing low boiling point substances in wine.
Further, airing the grain grains obtained by steaming the grains, adding Daqu for fermentation after the temperature is 20-25 ℃;
this temperature is the optimum onset temperature for the Daqu.
Further, the grains obtained by steaming the grains are aired, and then added with Daqu for fermentation, wherein the fermentation time is 60-65 days.
The fermentation is maintained for 60-65 days, so that the nutrient substances and the fragrance of the yam can be fully released, and the mouthfeel of the yam wine body can be improved.
Further, the yam is crushed into particles and then mixed with grains.
Pulverizing rhizoma Dioscoreae and various grains into 0.1-0.2MM granule for steaming and fermenting
In a second aspect, the invention provides a Mashan medicated wine prepared by the preparation method of the Mashan medicated wine.
The yam wine prepared by the preparation method of the yam wine disclosed by the invention not only utilizes the starch of the yam to be converted into wine, but also fully utilizes the nutrients and the fragrance of the yam, so that the yam wine is fully blended into the wine, and the wine body is more fragrant, glutinous and soft in taste.
Compared with the prior art, the invention has at least the following technical effects:
the method adopts a solid state fermentation method, evenly mixes grains and yam according to a certain proportion, adds distillers grains to steam the grains, sets a certain pressure in the process of steaming the grains, controls the time of steaming the grains, and avoids the yam becoming pasty in the process of steaming; the distilled grain is steamed to obtain the grain lees, the yeast is added into the grain lees, the mixture is stirred uniformly and then fermented, fermented grains are obtained, and the fermented grains are sequentially filled with the coconut wine and the steamed wine under the condition of 0.2-0.4 megapascals, so that the utilization rate of the yam is improved, the liquor yield of the yam is increased, the nutritional ingredients and the fragrance of the yam are fully utilized, and the mouthfeel of the wine is more fragrant, mellow and soft.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the following examples, which are to be construed as merely illustrative and not limitative of the scope of the invention, but are not intended to limit the scope of the invention to the specific conditions set forth in the examples, either as conventional or manufacturer-suggested, nor are reagents or apparatus employed to identify manufacturers as conventional products available for commercial purchase.
Example 1
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) Mixing the yam particles with grains according to the weight ratio of 8:2, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.5:0.5:0.5:0.3:0.2.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 15% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.4 megapascal, and the grain steaming time is 40 minutes.
(4) And (3) airing the grain lees obtained by steaming the grains to 20-22 ℃, and then adding Daqu for fermentation, wherein the dosage of Daqu is 18% of the dosage, and the fermentation time is 60 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.2 megapascals, the wine flowing temperature is 25 ℃, and the wine flowing speed is 3.5 kg/min, so that the Mashan wine is prepared.
Example 2
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) The yam particles and grains are mixed according to the weight ratio of 6:2, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.8:0.8:0.8:0.6:0.5.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 20% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.6 megapascal, and the steaming time is 30 minutes.
(4) Airing the grain grains obtained by steaming the grains to 24-25 ℃, adding Daqu for fermentation, wherein the dosage of Daqu is 25% of the dosage,
the fermentation time was 60 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.3 megapascal, the wine flowing temperature is 30 ℃, and the wine flowing speed is 4.5kg/min, so that the Mashan wine is prepared.
Example 3
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) The yam particles and grains are mixed according to the weight ratio of 6:4, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.6:0.6:0.6:0.4:0.3.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 17% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.5 megapascal, and the grain steaming time is 35 minutes.
(4) Airing the grain grains obtained by steaming the grains to 22-23 ℃, adding Daqu for fermentation, wherein the dosage of Daqu is 20% of the dosage,
the fermentation time was 60 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.4 megapascal, the wine flowing temperature is 27 ℃, and the wine flowing speed is 4.0 kg/min, so that the Mashan wine is prepared.
Example 4
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) Mixing the yam particles with grains according to the weight ratio of 8:2, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.5:0.6:0.5:0.3:0.4.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 18% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.3 megapascal, and the grain steaming time is 32 minutes.
(4) Airing the grain grains obtained by steaming the grains to 21-22 ℃, adding Daqu for fermentation, wherein the dosage of Daqu is 23% of the dosage,
the fermentation time was 64 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.3 megapascals, the wine flowing temperature is 27 ℃, and the wine flowing speed is 3.5 kg/min, so that the Mashan wine is prepared.
Example 5
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) Mixing the yam particles with grains according to the weight ratio of 8:4, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.5:0.5:0.5:0.3:0.2.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 18% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.4 megapascal, and the grain steaming time is 40 minutes.
(4) Airing the grain grains obtained by steaming the grains to 24-25 ℃, adding Daqu for fermentation, wherein the dosage of Daqu is 23% of the dosage,
the fermentation time was 63 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.3 megapascal, the wine flowing temperature is 26 ℃, and the wine flowing speed is 3.5 kg/min, so that the Mashan wine is prepared.
Example 6
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) The yam particles and grains are mixed according to the weight ratio of 7:3, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.5:0.5:0.5:0.3:0.2.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 19% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.3 megapascal, and the grain steaming time is 37 minutes.
(4) Airing the grain lees obtained by steaming the grains to 23-24 ℃, adding Daqu for fermentation, wherein the dosage of Daqu is 22% of the dosage,
the fermentation time was 62 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.3 megapascals, the wine flowing temperature is 25 ℃, and the wine flowing speed is 3.5 kg/min, so that the Mashan wine is prepared.
Example 7
A preparation method of Mashan medicated wine comprises the following steps:
(1) Selecting high-quality yam, cleaning, airing, peeling, crushing and granulating.
(2) The yam particles and grains are mixed according to the weight ratio of 7:3, mixing and uniformly stirring, wherein the grains comprise sorghum, rice, glutinous rice, wheat and peas, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the peas is 0.6:0.6:0.5:0.3:0.2.
(3) Uniformly stirring the yam particles and the grains, uniformly mixing the yam particles and the grains with solid vinasse, and steaming the grains in a pot, wherein the vinasse accounts for 20% of the total weight of the yam and the grains, the steam pressure of the steamed grains is 0.4 megapascal, and the grain steaming time is 38 minutes.
(4) Airing the grain lees obtained by steaming the grains to 22-23 ℃, adding Daqu for fermentation, wherein the dosage of Daqu is 22% of the dosage,
the fermentation time was 63 days.
(5) And (3) sequentially packaging the fermented grains obtained after fermentation into a screened and steamed wine under a pressurized condition to obtain distilled wine. The pressurizing pressure in the process of packaging and steaming wine is 0.3 megapascals, the wine flowing temperature is 25 ℃, and the wine flowing speed is 3.5 kg/min, so that the Mashan wine is prepared.
(1) The detection result of the yam distilled liquor of the embodiment 1 accords with the national standard
(2) Comparative examples in which the fermentation time was varied from 40 days to 80 days under the conditions of example 1
From the data, the product is best in terms of color and mouthfeel in 60-65 days.
(3) Under the conditions of example 1, the shape change of the yam was observed by changing the steaming pressure.
The above examples finally result in ensuring that the yam is steamed and not pasty at a pressure of 0.4 to 0.6 mpa.
(4) Sequentially framing fermented grains obtained after fermentation and steaming the distilled grains under a pressurizing condition, and changing the influence of pressure on the weight of the discharged wine; (in 500kg of the batch meter)
By way of example, the wine-out speed is very slow at 0.1 mpa, the yam does not become pasty at 0.2-0.4 mpa, the wine-out amount is highest, the wine-out rate is best, and after 0.5 mpa, the wine-out rate is further reduced because a small amount of yam becomes pasty.
Finally, it should be noted that: the foregoing description is only of the preferred embodiments of the invention and is not intended to limit the scope of the invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A preparation method of yam wine is characterized in that yam is mixed with grains, and the weight ratio of yam to grains is 6-8:2-4; adding distiller's grains, steaming under pressure, and fermenting with Daqu; sequentially packaging the fermented grains obtained by fermentation under the condition of 0.2-0.4 megapascals to obtain the distilled liquor;
the steam pressure of the steamed grain is 0.4-0.6 megapascals, and the time is 30-40 minutes;
the grain is sorghum, rice, glutinous rice, wheat and pea, and the weight ratio of the sorghum to the rice to the glutinous rice to the wheat to the pea is 0.5-0.8:0.5-0.8:0.5-0.8:0.3-0.6:0.2-0.5;
the yam is crushed into particles and then mixed with grains.
2. The method for preparing a yam wine according to claim 1, wherein the distillers grains account for 15% -20% of the total weight of the yam and the grain.
3. The method for preparing the Mashan wine according to claim 1, wherein the dosage of Daqu is 18% -25% of the dosage.
4. The method for preparing the Ma mountain wine according to claim 1, wherein the wine flowing temperature is 25-30 ℃, and the wine flowing speed is 3.5-4.5 kg/min.
5. The method for preparing the Mashan medicated wine according to claim 1, wherein the distilled grain is dried at 20-25deg.C and then fermented with Daqu.
6. The method for preparing the Mashan medicated wine according to claim 1, wherein the fermentation time is 60-65 days.
7. A Ma mountain wine prepared by the method for preparing a Ma mountain wine according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210507907.1A CN114836288B (en) | 2022-05-10 | 2022-05-10 | Dioscorea opposita wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210507907.1A CN114836288B (en) | 2022-05-10 | 2022-05-10 | Dioscorea opposita wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114836288A CN114836288A (en) | 2022-08-02 |
| CN114836288B true CN114836288B (en) | 2023-09-12 |
Family
ID=82569944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210507907.1A Active CN114836288B (en) | 2022-05-10 | 2022-05-10 | Dioscorea opposita wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114836288B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030041119A (en) * | 2003-04-28 | 2003-05-23 | 대한민국(관리부서:국세청기술연구소장) | Production of distilled liquor using koji from green peas and grain |
| CN201439524U (en) * | 2009-05-14 | 2010-04-21 | 深圳市恒宝昌科技有限公司 | Equipment for improving distillation flavor adding rate and liquor yield of liquor |
| CN103087867A (en) * | 2011-11-08 | 2013-05-08 | 湖北三麦酒业有限公司 | Novel white spirit brewing grain steaming pot |
-
2022
- 2022-05-10 CN CN202210507907.1A patent/CN114836288B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030041119A (en) * | 2003-04-28 | 2003-05-23 | 대한민국(관리부서:국세청기술연구소장) | Production of distilled liquor using koji from green peas and grain |
| CN201439524U (en) * | 2009-05-14 | 2010-04-21 | 深圳市恒宝昌科技有限公司 | Equipment for improving distillation flavor adding rate and liquor yield of liquor |
| CN103087867A (en) * | 2011-11-08 | 2013-05-08 | 湖北三麦酒业有限公司 | Novel white spirit brewing grain steaming pot |
Non-Patent Citations (1)
| Title |
|---|
| 麻山药蒸馏酒简介;系统管理员;http://www.lingshou.gov.cn/col/1584434695894/2020/07/09/1594285875824.html;第1页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114836288A (en) | 2022-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1931995A (en) | Health vinegar and its making process | |
| CN103948000B (en) | A kind of production method of Chu chrysanthemum soy sauce | |
| CN1696267A (en) | Technique for producing distillate spirits in fragrance of Chinese date by using red material | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| CN102687826A (en) | Chinese sorghum fermented glutinous rice and preparation method thereof | |
| CN110093239B (en) | Noni compound wine and preparation method thereof | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| CN114836288B (en) | Dioscorea opposita wine and preparation method thereof | |
| KR20100121750A (en) | The black rice making method of medicinal wine | |
| KR100742269B1 (en) | High functional soybean malt, soybean sauce and granule using it | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN106262681A (en) | A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae Caulis Bambusae In Taenia health promoting soy sauce | |
| CN110240995A (en) | A kind of bitter buckwheat red yeast rice medlar health preserving vinegar and its production technology | |
| CN105296305B (en) | A kind of preparation method of bitter bamboo bamboo wine | |
| CN114231383B (en) | Stomach-invigorating and digestion-promoting fruit vinegar and preparation method thereof | |
| CN114317172B (en) | Stewed wine and preparation process thereof | |
| CN111150035A (en) | Preparation method of fermented black sesame pills | |
| CN109266503A (en) | A kind of health-care vinegar and preparation method thereof | |
| CN106010867A (en) | Wax apple-litchi fermented wine and preparation method thereof | |
| CN111763597A (en) | Preparation method of sea-buckthorn Tibetan liquor | |
| CN113897255A (en) | Refined grain health-preserving rice wine and preparation method thereof | |
| KR20160128100A (en) | Method for preparing low-salted soybean sauce using fermented soybean cake with five grains and low-salted soybean sauce | |
| CN117121985A (en) | Feed formula for improving flavor quality of eggs and chicken and preparation method thereof | |
| CN115368997A (en) | Preparation method of Chunshijiang fragrant wine |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |