CN116769556A - Polygonatum sibiricum brewing process and polygonatum sibiricum - Google Patents
Polygonatum sibiricum brewing process and polygonatum sibiricum Download PDFInfo
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Abstract
The invention discloses a brewing process of polygonatum alcohol, A, adding steamed grain raw materials and polygonatum distiller's yeast into a ceramic jar, carrying out solid fermentation and distillation to obtain a wine base; B. adding nine-process rhizoma Polygonati, radix Puerariae, fructus Lycii, mori fructus, fructus Lycii, bulbus Lilii, and Poria into ceramic jar, adding wine base, leaching for 9 weeks, and distilling with brandy distillation to obtain first round of rhizoma Polygonati alcohol; C. putting radix Puerariae and semen Coryli Heterophyllae into a ceramic jar, adding first round of rhizoma Polygonati alcohol, leaching for 9 weeks, adding fragrant-extracted five-process rhizoma Polygonati and truffle before distillation, and distilling with brandy distillation process to obtain second round of rhizoma Polygonati alcohol; D. and (3) taking the second round of the polygonatum alcohol for storage, and finally blending and filling to obtain a polygonatum alcohol product. The invention combines the traditional white spirit brewing process and the brandy brewing process, and can obtain the sealwort alcohol product which is sweet and clean in taste, sweet in body fluid production, prominent in herbal honey aroma, long in aftertaste, fragrance in empty cups and local in characteristics.
Description
Technical Field
The invention belongs to the technical field of herbal cuisine drinks, and particularly relates to a brewing process of polygonatum alcohol and the polygonatum alcohol.
Background
The rhizoma polygonati is a Chinese herbal medicine with a taste of flat and sweet, has very high medicinal value, is widely applied in the aspect of traditional Chinese medicine, is mainly suitable for a series of symptoms caused by lung dryness and lung heat and deficiency of lung yin, has the effects of nourishing yin and moisturizing lung, strengthening spleen and nourishing kidney, improving human immunity, preventing cardiovascular atherosclerosis, delaying aging and the like, and can be soaked in water for drinking, but from the aspect of nourishing and health care, the rhizoma polygonati is cooked or made into diet for better, and can be matched with meat such as chickens, sheep, ducks, pigeons, partridges and the like or five cereals such as polished round-grained rice for making diet therapy, but people need not to eat the rhizoma polygonati, and do not take the rhizoma polygonati in a large amount at one time, otherwise diarrhea and intestinal sliding can be caused.
The traditional processing technology of the rhizoma polygonati is nine steaming and nine sun drying, the preparation method is quite complicated, the rhizoma polygonati subjected to nine steaming and nine sun drying can remove the tingling and the stimulating sensation of eating, the efficacy of the rhizoma polygonati is also enhanced to a certain extent, the rhizoma polygonati is more convenient to store and longer in storage time, but primarily processed rhizoma polygonati products, such as rhizoma polygonati slices, rhizoma polygonati blocks, steamed rhizoma polygonati products and rhizoma polygonati tea, are mainly eaten by consumers by brewing or chewing, are not beneficial to human body absorption, and cannot better exert the medical and edible dual-purpose value of the rhizoma polygonati. And the individual rhizoma polygonati products have single nutritive value.
Chinese patent CN 115992036A discloses a radix pseudostellariae rhizoma polygonati wine, which is prepared from the following components in terms of 1000ml formula of one bottle of radix pseudostellariae rhizoma polygonati wine: 30g of radix pseudostellariae, 30g of medlar, 30g of astragalus, 25g of glossy privet fruit, 10g of shizandra berry, 20g of rhizoma polygonati, 60g of high fructose syrup, 20g of isomaltulose, 580ml of distilled liquor (52%vol), and a plurality of yellow wine (16%vol), wherein the yellow wine (16%vol) is added to the amount required by the preparation. The patent adopts radix pseudostellariae, medlar, astragalus, glossy privet fruit, shizandra berry and rhizoma polygonati to prepare wine together, and the radix pseudostellariae rhizoma polygonati wine with the function of relieving physical fatigue is obtained.
Disclosure of Invention
The invention aims to provide a sealwort alcohol brewing process, which combines the traditional white spirit brewing process with the brandy brewing process, and can obtain a sealwort alcohol distilled white spirit product with characteristics of sweet and clean taste, sweet and sweet taste, prominent herbal honey fragrance, long aftertaste and fragrance remained in empty cups.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a brewing process of polygonatum alcohol comprises the following steps:
A. firstly, feeding: adding steamed grain raw materials and rhizoma polygonati distiller's yeast into a ceramic jar, performing solid state fermentation for one month, and distilling to obtain a wine base;
B. and step two, feeding: adding nine-process rhizoma Polygonati, radix Puerariae, fructus Lycii, mori fructus, fructus Lycii, bulbus Lilii, and Poria into ceramic jar, adding wine base, leaching for 9 weeks, and distilling with brandy pot distiller to obtain primary rhizoma Polygonati alcohol;
C. and (3) feeding for the third time: putting radix Puerariae and semen Coryli Heterophyllae into a ceramic jar, adding first round of rhizoma Polygonati alcohol for leaching for 9 weeks, adding aroma-extracted five-process rhizoma Polygonati and truffle before distillation, and distilling with brandy kettle distiller to obtain second round of rhizoma Polygonati alcohol;
D. and (3) taking the second round of the polygonatum alcohol for storage, and finally blending and filling to obtain a polygonatum alcohol product.
Preferably, in the step A, the wine base is a multi-grain and aroma type wine base with a concentration of 30-60%vol.
Preferably, in the step B, the feed-liquid ratio is 13:100; wherein the medicinal materials in parts by weight are: 20 parts of nine-made rhizoma polygonati, 10 parts of radix puerariae, 10 parts of semen twists, 10 parts of mulberries, 5 parts of medlar, 5 parts of lily and 5 parts of poria cocos.
Preferably, in the step C, the feed-liquid ratio is 8:100; wherein the medicinal materials in parts by weight are: 2 parts of five-prepared rhizoma polygonati, 2 parts of radix puerariae, 2 parts of semen twists and 2 parts of truffle.
Preferably, in the step B, the preparation process of the nine-made rhizoma polygonati comprises the following steps:
steaming for the first time at 90-100 ℃ for 6-8 hours, and drying rhizoma polygonati to 70% of water;
second steaming and boiling at 90-100 deg.c for 4-6 hr to dry sealwort in 70% water;
thirdly, steaming and boiling at 90-100 ℃ for 4-6 hours, and drying the rhizoma polygonati to 70% of water;
fourth cooking, wherein the temperature is 90-100 ℃ and the time is 4-6 hours, and the rhizoma polygonati is dried to 70% of water;
boiling for the fifth time at 90-100 ℃ for 4-6 hours, and drying the rhizoma polygonati to 70% of water;
a sixth cooking step, wherein the temperature is 90-100 ℃ and the time is 4-6 hours, and the rhizoma polygonati is dried to 75% of water;
seventh cooking, wherein the temperature is 90-100 ℃ and the time is 4-6 hours, and drying the rhizoma polygonati 80 water;
eighth cooking, wherein the temperature is 90-100 ℃ and the time is 2-3 hours, and the rhizoma polygonati is dried to 85% of water;
and (8) cooking for the ninth time at 90-100 ℃ for 2-3 hours, and drying the rhizoma polygonati to 88% of water.
Preferably, in the step C, the preparation process of the five-made rhizoma polygonati includes the following steps:
steaming for the first time at 90-100 ℃ for 4-6 hours, and drying rhizoma polygonati to 70% of water;
baking for the second time at 90-100 ℃ for 3-4 hours, and drying the rhizoma polygonati to 80% of water;
baking for the third time at 90-110 ℃ for 2-3 hours, and drying the rhizoma polygonati to 85% of water;
fourth baking, wherein the temperature is 90-110 ℃ and the time is 1-2 hours, and the rhizoma polygonati is dried to 92% of water;
the fifth baking to improve the fragrance, the temperature is 90-130 ℃, the time is 1-2 hours, and the rhizoma polygonati is baked to have 95% of water.
Preferably, in the step C, a tea baking and aroma raising machine is adopted for aroma raising.
Preferably, in the step B, C, the medicinal materials are packed in cotton bags, the openings of the bags are tied and put into a ceramic jar, and the cotton bags are pulled up and down for 1-2 times each day in the first week and the second week, and each time is 10-20 times; pulling once every day from the third week to the fourth week; the previous week of the out-of-jar wine was pulled once a day.
Preferably, in step D, the storage time is more than 5 years.
Preferably, one production cycle is 1 year.
The invention also provides the polygonatum alcohol brewed by the polygonatum alcohol brewing process.
The sources and effects of the raw materials of the invention are as follows:
rhizoma polygonati: the school name: polygonatum sibiricum. Also known as: rhizoma Polygonati, herba Hedyotidis Diffusae, radix Ipomoeae, rhizoma Zingiberis recens, and radix Ipomoeae are plants of Polygonatum. Medicinal rhizoma Polygonati alias: herba Pyrolae, rhizoma Bletillae, herba Lespedezae Cuneatae, herba Vernoniae Dillecae, herba Polygoni Avicularis, flos oryzae, semen oryzae sativae, herba Cuscutae, rhizoma Polygonati, rhizoma paridis, rhizoma Polygonati, etc. are rhizome of Liliaceae (nature taste) with mild nature and sweet taste. Channel tropism: spleen, lung and kidney meridians. Efficacy: tonifying qi and yin, strengthening spleen, moistening lung and tonifying kidney. The rhizoma polygonati can remove various diseases, moisten skin and prolong life for people after being eaten for a long time.
Radix Puerariae: the name of the traditional Chinese medicine. RadixPuerariae, lobedKudzuvineRoot. Dried root of Pueraria lobata Ohwi of Leguminosae is known as Pueraria lobata Ohwi. [ MEANS FOR SOLVING ] sweet and spicy. [ Gui Jing ] enters the spleen and stomach meridians. [ FUNCTIONS ] elevate yang, relieve muscle, promote eruption, stop diarrhea, relieve restlessness and stop warm. It can be used for treating typhoid fever, headache, dysphoria, diarrhea, dysentery, macula, hypertension, angina pectoris, deafness, and alcoholism.
Twisting: the school name of the mountain twist is myrtle Rhodomyrtus tomentosa. Alias name: fructus Pyri root, fructus Rhodomyrti, herba Duliani, fructus Pyri root, fructus Citri Sarcodactylis, fructus Rhodomyrti, fructus Melastomatis Dodecandri, herba Melastomatis Dodecandri (called as Duoni in Fujian southern area), fructus Pyri, and fructus Linderae. Is fruit of Hassk of Rhodomyrtus tomentosa (Ait.) belonging to Myrtaceae, also known as Myrtus, fructus Rhodomyrti, and fructus Rhodomyrti. The fruit is edible; the whole plant is used for medicine, and has the effects of promoting blood circulation, removing obstruction in collaterals, astringing, relieving diarrhea, tonifying deficiency and stopping bleeding. [ Property ] Property taste Gan Se is flat. [ Functions and indications ] has the effects of nourishing blood, stopping bleeding, astringing intestine, and stopping nocturnal emission. It can be used for treating blood deficiency, hematemesis, epistaxis, hematochezia, dysentery, rectocele, tinnitus, spermatorrhea, metrorrhagia, and leukorrhagia.
Mulberry: [ foreign language ] mulberry. Also known as Mori fructus, sang Zhe, sang Zao, mori fructus, etc., mature fruit of Morus alba L is ear of Morus alba L of Moraceae. [ the nature and flavor of qi and meridian tropism ] sweet, sour and cold. It enters heart, liver and kidney meridians. [ Functions and indications ] blood replenishing, yin nourishing, salivation promoting, and dryness moistening. Can be used for treating giddiness, tinnitus, palpitation, insomnia, early hair and body fluid, wound, thirst, internal heat, diabetes, blood deficiency, and constipation. Liver and kidney tonifying and wind extinguishing and nourishing liquid. It is indicated for constipation, dim eyesight, tinnitus, scrofula and joint disadvantage due to deficiency of liver and kidney yin.
Wolfberry fruit: [ HONGGUIZI ], fructus Lycii, semen Hydnocarpi, fructus Lycii, fructus Canitis, fructus Zanthoxyli, fructus Lycii, herba Violae, fructus Solani Lyrati, radix Ardisiae Japonicae, fructus Tribuli, fructus Lycii, semen Lycii, fructus Lycii, and fructus Lycii. [ Source ] the dried mature fruit of Lycium barbarum of Solanaceae, which is harvested when the fruit is red in summer and autumn, is dried by hot air, and the fruit stalks are removed, or dried after being dried to skin wrinkles, and the fruit stalks are removed. It is used for raw. Sweet and flat. [ Gui Jing ] enters liver and kidney meridians. [ functional indications ] nourish liver and kidney, benefit essence and improve eyesight.
Lily: [ school ] Lilium brown ii var. Also known as Qiangshu, muscovy leek, shandan, daucus, gaultheria, succinum, moruo, gaultheria, metus, bulbus Lilii, master Bulbus Allii, calophyllum, and Vespertilio, and is a perennial herb bulb plant of Liliaceae. The bulb contains rich starch, and is edible and also used as medicine. [ sexually ] sweet; slightly bitter; slightly cold. [ Guijing ] heart; lung meridian. [ functional indications ] nourish yin and moisten lung; clear heart and tranquilize the mind. Chronic cough due to yin deficiency; sputum with blood; later stage of heat disease; unrestrained residual heat, or dysphoria, palpitation, insomnia, dreaminess, absentmindedness caused by emotional disturbance; carbuncle swelling; sores due to dampness.
Poria cocos: [ school ] Wolfiporia cocos (F.A.wolf) Ryvarden & gilb is a fungus of the genus Polyporaceae, poria. Poria is a traditional Chinese medicine. [ the nature ] sweet, light and neutral in nature and nontoxic. [ Gui Jing ] enters four meridians of heart, spleen, lung and kidney. [ functional indications ] has the effects of excreting dampness and promoting diuresis, tonifying spleen and stomach and protecting kidney, soothing nerves and promoting fluid production and the like.
Truffle: tuber, geotrichum, tuber, archaeoglobus fulgidus. Is a generic term for mushrooms, classified as ascomycota, the genus Cepharanthaceae. The nutritional value of the instant noodle is quite high, and the instant noodle contains abundant proteins and 18 amino acids required by human bodies, which are called as 'immune king'. Usually annual fungi, grow on the root of broad-leaved trees, usually under pine, oak.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention takes rhizoma polygonati as a monarch drug, and takes kudzuvine root, mulberry, medlar, semen zizaniae and truffle as ministerial drugs, and tuckahoe and lily as adjuvant drugs, so that the invention can nourish five viscera, improve immunity, promote blood circulation and delay aging.
2. The sealwort alcohol brewed and obtained by the invention has the characteristics of sweet and clean taste, sweet and sweet taste, prominent herbal honey fragrance, long aftertaste and fragrance remained in an empty cup, is quick to sober up, does not shrink and drunk, is healthy, sanitary, safe and delicious, is a medicated diet drink with local characteristics, and is suitable for popularization.
3. The invention forms a unique 13395 brewing technology through scientific and reasonable design, namely, 1 year wine-based brewed pure grain is fermented for one month, and sorghum, glutinous rice, rice and cooked rhizoma polygonati are adopted as raw materials, so that the nutrition is rich and comprehensive; 3 times of feeding and 3 times of distillation are carried out, wherein the traditional white spirit brewing technology is adopted for the first time of feeding, and the wine base is obtained through brewing; nine-process rhizoma polygonati is adopted as the second material feeding, five-process rhizoma polygonati after fragrance extraction is adopted as the third material feeding, leaching is carried out for 9 weeks respectively, and the wine is stored for more than 5 years finally by combining with a brandy distillation process, so that herbal essence and wine body of distilled wine are fully fused, and unique herbal honey-flavored polygonatum alcohol is formed.
Detailed Description
The present invention will be described in detail with reference to the following examples.
Example 1
A brewing process of polygonatum alcohol comprises the following steps:
A. firstly, feeding: putting steamed sorghum, glutinous rice, rice and rhizoma polygonati distiller's yeast into a ceramic jar, performing solid state fermentation for one month, and distilling to obtain a double-flavor wine base with the alcohol content of 30% vol;
B. and step two, feeding: packaging 20g of nine-made rhizoma polygonati, 10g of radix puerariae, 10g of fructus momordicae, 10g of mulberries, 5g of medlar, 5g of lily and 5g of poria cocos with cotton cloth, tightly putting the bag mouth into a ceramic jar, adding 500mL of multi-grain and fragrant wine base, leaching for 9 weeks, and pulling the cotton cloth bag up and down for 1 time every day for 20 times every week in the first week and the second week; pulling once every day from the third week to the fourth week; pulling once every day in the previous week of taking out the jar; distilling the mixture by a brandy kettle distiller after taking out the mixture from the cylinder to obtain 40% vol of first round of polygonatum alcohol;
the preparation process of the nine-process rhizoma polygonati comprises the following steps:
steaming for the first time at 90 ℃ for 8 hours, and drying rhizoma polygonati to 70% of water;
second steaming and boiling at 90deg.C for 4 hr, and oven drying rhizoma Polygonati for 70% water;
thirdly, steaming and boiling at 90 ℃ for 4 hours, and drying the rhizoma polygonati to 70% of water;
steaming and boiling for the fourth time at 90 ℃ for 4 hours, and drying rhizoma polygonati to 70% of water;
boiling for the fifth time at 90 ℃ for 4 hours, and drying rhizoma polygonati to 70% of water;
a sixth cooking step, wherein the temperature is 90 ℃ and the time is 4 hours, and the rhizoma polygonati is dried to 75% of water;
seventh cooking, wherein the temperature is 90 ℃ and the time is 4 hours, and drying the rhizoma polygonati 80% of water;
eighth time of steaming, the temperature is 90 ℃ and the time is 3 hours, and the rhizoma polygonati is dried to 85 percent of water;
ninth cooking, wherein the temperature is 90 ℃ and the time is 3 hours, and the rhizoma polygonati is dried to 88% of water;
C. and (3) feeding for the third time: adding 10g of radix puerariae and 10g of fructus rusalem artichoke into a ceramic jar, adding 500mL of first round of polygonatum alcohol for leaching for 9 weeks, adding 10g of fragrant five-made rhizoma polygonati and 10g of truffle before distillation, and then adopting a brandy kettle-type distiller for distillation to obtain 45% vol of second round of polygonatum alcohol;
the preparation process of the five-made rhizoma polygonati comprises the following steps:
steaming for the first time at 90 ℃ for 6 hours, and drying rhizoma polygonati to 70% of water;
baking for the second time at 90 ℃ for 4 hours, and drying the rhizoma polygonati to 80% of water;
baking for the third time at 90 ℃ for 3 hours, and drying the rhizoma polygonati to 85% of water;
baking for the fourth time at 90 ℃ for 2 hours, and drying rhizoma polygonati to 92% of water;
the fifth baking to improve fragrance, the temperature is 90 ℃ and the time is 2 hours, and the rhizoma polygonati is dried to have 95 percent of water;
D. taking the second round of Polygonatum sibiricum, storing for more than 5 years, blending, and filling to obtain the final product; one production cycle was 1 year.
Example 2
A brewing process of polygonatum alcohol comprises the following steps:
A. firstly, feeding: putting steamed sorghum, glutinous rice, rice and rhizoma polygonati distiller's yeast into a ceramic jar, performing solid state fermentation for one month, and distilling to obtain a double-flavor wine base with the alcohol content of 53% vol;
B. and step two, feeding: packaging 20g of nine-made rhizoma polygonati, 10g of radix puerariae, 10g of fructus momordicae, 10g of mulberries, 5g of medlar, 5g of lily and 5g of poria cocos with cotton cloth, tightly putting the bag mouth into a ceramic jar, adding 500mL of multi-grain and fragrant materials, leaching for 9 weeks, and pulling the cotton cloth bag up and down for 1 time every day for 20 times every week in the first week and the second week; pulling once every day from the third week to the fourth week; pulling once every day in the previous week of taking out the jar; after taking out the jar, adopting a brandy kettle-type distiller to distill skin residue to obtain 50% vol of first round of polygonatum alcohol;
the preparation process of the nine-process rhizoma polygonati comprises the following steps:
steaming for the first time at 95 ℃ for 7 hours, and drying rhizoma polygonati to 70% of water;
second steaming and boiling at 95deg.C for 5 hr, and oven drying rhizoma Polygonati for 70% water;
thirdly, steaming and boiling at 95 ℃ for 5 hours, and drying the rhizoma polygonati to 70% of water;
steaming and boiling for the fourth time at 95 ℃ for 5 hours, and drying rhizoma polygonati to 70% of water;
steaming for the fifth time at 95deg.C for 5 hr, and oven drying rhizoma Polygonati 70% water;
a sixth cooking step, wherein the temperature is 95 ℃ and the time is 5 hours, and the rhizoma polygonati is dried to 75% of water;
seventh steaming, wherein the temperature is 95 ℃ and the time is 5 hours, and the rhizoma polygonati is dried to 80% of water;
eighth time of steaming, wherein the temperature is 95 ℃ and the time is 2 hours, and the rhizoma polygonati is dried to 85 percent of water;
ninth cooking, wherein the temperature is 95 ℃ and the time is 2 hours, and the rhizoma polygonati is dried to 88% of water;
C. and (3) feeding for the third time: adding 10g of radix puerariae and 10g of fructus rusalem artichoke into a ceramic jar, adding 500mL of first round of polygonatum alcohol for leaching for 9 weeks, adding 10g of fragrant five-made rhizoma polygonati and 10g of truffle before distillation, and then adopting a brandy kettle-type distiller for distillation to obtain 55%vol of second round of polygonatum alcohol;
the preparation process of the five-made rhizoma polygonati comprises the following steps:
steaming for the first time at 95 ℃ for 5 hours, and drying rhizoma polygonati to 70% of water;
baking for the second time at 95 ℃ for 3 hours, and drying the rhizoma polygonati to 80% of water;
baking for the third time at 100deg.C for 2 hr, and oven drying rhizoma Polygonati 85% water;
baking for the fourth time at 100deg.C for 2 hr, and oven drying rhizoma Polygonati 92% water;
the fifth baking to improve fragrance, the temperature is 110 ℃, the time is 2 hours, and the rhizoma polygonati is dried to 95% of water;
D. taking the second round of Polygonatum sibiricum, storing for more than 5 years, blending, and filling to obtain the final product; one production cycle was 1 year.
Example 3
A brewing process of polygonatum alcohol comprises the following steps:
A. firstly, feeding: putting steamed sorghum, glutinous rice, rice and rhizoma polygonati distiller's yeast into a ceramic jar, performing solid state fermentation for one month, and distilling to obtain a double-flavor wine base with the alcohol content of 60%vol;
B. and step two, feeding: packaging 20g of nine-made rhizoma polygonati, 10g of radix puerariae, 10g of fructus momordicae, 10g of mulberries, 5g of medlar, 5g of lily and 5g of poria cocos with cotton cloth, tightly putting the bag mouth into a ceramic jar, adding 500mL of multi-grain and fragrant materials, leaching for 9 weeks, and pulling the cotton cloth bag up and down for 1 time every day for 20 times every week in the first week and the second week; pulling once every day from the third week to the fourth week; pulling once every day in the previous week of taking out the jar; after taking out the jar, adopting a brandy kettle-type distiller to distill skin residue to obtain 60 percent volume of first round of polygonatum alcohol;
the preparation process of the nine-process rhizoma polygonati comprises the following steps:
steaming for the first time at 90 ℃ for 6 hours, and drying rhizoma polygonati to 70% of water;
second steaming and boiling at 90deg.C for 6 hr, and oven drying rhizoma Polygonati for 70% water;
thirdly, steaming and boiling at 90 ℃ for 6 hours, and drying the rhizoma polygonati to 70% of water;
steaming and boiling for the fourth time at 90 ℃ for 6 hours, and drying rhizoma polygonati to 70% of water;
steaming for the fifth time at 90 ℃ for 6 hours, and drying rhizoma polygonati to 70% of water;
a sixth cooking step, wherein the temperature is 90 ℃ and the time is 6 hours, and the rhizoma polygonati is dried to 75% of water;
seventh cooking, wherein the temperature is 90 ℃ and the time is 6 hours, and the rhizoma polygonati is dried to 80% of water;
eighth time of steaming, the temperature is 90 ℃ and the time is 2 hours, and the rhizoma polygonati is dried to 85 percent of water;
ninth cooking, wherein the temperature is 90 ℃ and the time is 3 hours, and the rhizoma polygonati is dried to 88% of water;
C. and (3) feeding for the third time: adding 10g of radix puerariae and 10g of fructus rusalem artichoke into a ceramic jar, adding 500mL of first round of polygonatum alcohol for leaching for 9 weeks, adding 10g of fragrant five-made rhizoma polygonati and 10g of truffle before distillation, and then adopting a brandy kettle-type distiller for distillation to obtain 65% vol second round of polygonatum alcohol;
the preparation process of the five-made rhizoma polygonati comprises the following steps:
steaming for the first time at 100deg.C for 6 hr, and oven drying rhizoma Polygonati with 70% water;
baking for the second time at 100deg.C for 2 hr, and oven drying rhizoma Polygonati 80% water;
baking for the third time at 110 ℃ for 2 hours, and drying the rhizoma polygonati to 85% of water;
baking for the fourth time at 110 ℃ for 1 hour, and drying rhizoma polygonati to 92% of water;
the fifth baking to improve fragrance, the temperature is 130 ℃, the time is 1 hour, and the rhizoma polygonati is dried to 95 percent of water;
D. taking the second round of Polygonatum sibiricum, storing for more than 5 years, blending, and filling to obtain the final product; one production cycle was 1 year.
Comparative example 1
Substantially the same as in example 2, except that: the production period is 8 months, namely, the rhizoma polygonati collected in spring is used as a raw material.
Comparative example 2
Substantially the same as in example 2, except that: the production period is 18 months, namely, the rhizoma polygonati which is picked in autumn and then placed for half a year is used as a raw material.
Comparative example 3
Substantially the same as in example 2, except that: no third feeding and distillation was performed.
Comparative example 4
Substantially the same as in example 2, except that: the leaching time was 6 weeks.
Comparative example 5
Substantially the same as in example 2, except that: the leaching time was 10 weeks.
Comparative example 6
Substantially the same as in example 2, except that: the storage time was 4 years.
1. Sensory test
1. Experimental materials
Examples 1 to 3 and comparative examples 1 to 6 were made of brewed sealwort alcohol.
2. Evaluation criteria: the specifications of table 1 should be met.
Table 1 sensory requirements
Table 2 sensory evaluation results of the various groups of Polygonatum sibiricum
As can be seen from Table 2, the 13395 process of examples 1-3 of the invention, i.e. a production cycle of 1 year, is characterized by 3 times of feeding, 3 times of distillation, 9 weeks of leaching, storage for more than 5 years, transparent wine body, no impurity, elegant medicinal fragrance, soft and sweet taste, sweet and sweet body fluid production, prominent herbal honey fragrance, long aftertaste and fragrance retention in empty cups, and can meet the sensory requirements of products; and the wine is sober up, does not shrink and drunk, and does not go up.
As can be seen from example 3 and comparative examples 1 to 6, changing the production cycle or the number of times of feeding, the leaching time and the storage time on the basis of the process of the invention 13395 has little influence on the color, appearance and style of the polygonati alcohol, but mainly influences the aroma and taste, and under the non-13395 process conditions, the special compound aromas such as herbal honey aroma, sweet aroma and the like of the polygonati alcohol prepared by the invention cannot be completely achieved, and the residual taste is long and the fragrance is remained in an empty cup; and sweet and refreshing, pure, soft and sweet in taste and sweet in mouth feel.
The above embodiments are merely illustrative of the principles of the present invention and its effectiveness, and are not intended to limit the invention. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the invention. Accordingly, it is intended that all equivalent modifications and variations of the invention be covered by the claims, which are within the ordinary skill of the art, be within the spirit and scope of the present disclosure.
Claims (10)
1. A brewing process of sealwort alcohol is characterized by comprising the following steps:
A. firstly, feeding: adding steamed grain raw materials and rhizoma polygonati distiller's yeast into a ceramic jar, performing solid state fermentation for one month, and distilling to obtain a wine base;
B. and step two, feeding: adding nine-process rhizoma Polygonati, radix Puerariae, fructus Lycii, mori fructus, fructus Lycii, bulbus Lilii, and Poria into ceramic jar, adding wine base, leaching for 9 weeks, and distilling with brandy pot type distiller to obtain primary rhizoma Polygonati alcohol;
C. and (3) feeding for the third time: putting radix Puerariae and semen Coryli Heterophyllae into a ceramic jar, adding first round of rhizoma Polygonati alcohol for leaching for 9 weeks, adding aroma-extracted five-process rhizoma Polygonati and truffle before distillation, and distilling with a brandy kettle distiller to obtain second round of rhizoma Polygonati alcohol;
D. and (3) taking the second round of the polygonatum alcohol for storage, and finally blending and filling to obtain a polygonatum alcohol product.
2. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step A, the wine base is multi-grain and fragrant wine base with the concentration of 30-60%vol.
3. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step B, the feed-liquid ratio is 13:100; wherein the medicinal materials in parts by weight are: 20 parts of nine-made rhizoma polygonati, 10 parts of radix puerariae, 10 parts of semen twists, 10 parts of mulberries, 5 parts of medlar, 5 parts of lily and 5 parts of poria cocos.
4. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step C, the feed-liquid ratio is 8:100; wherein the medicinal materials in parts by weight are: 2 parts of five-prepared rhizoma polygonati, 2 parts of radix puerariae, 2 parts of semen twists and 2 parts of truffle.
5. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step B, the preparation process of the nine-process rhizoma polygonati comprises the following steps:
steaming for the first time at 90-100 ℃ for 6-8 hours, and drying rhizoma polygonati to 70% of water;
second steaming and boiling at 90-100 deg.c for 4-6 hr to dry sealwort in 70% water;
thirdly, steaming and boiling at 90-100 ℃ for 4-6 hours, and drying the rhizoma polygonati to 70% of water;
fourth cooking, wherein the temperature is 90-100 ℃ and the time is 4-6 hours, and the rhizoma polygonati is dried to 70% of water;
boiling for the fifth time at 90-100 ℃ for 4-6 hours, and drying the rhizoma polygonati to 70% of water;
a sixth cooking step, wherein the temperature is 90-100 ℃ and the time is 4-6 hours, and the rhizoma polygonati is dried to 75% of water;
seventh cooking, wherein the temperature is 90-100 ℃ and the time is 4-6 hours, and drying the rhizoma polygonati 80% of water;
eighth cooking, wherein the temperature is 90-100 ℃ and the time is 2-3 hours, and the rhizoma polygonati is dried to 85% of water;
and (8) cooking for the ninth time at 90-100 ℃ for 2-3 hours, and drying the rhizoma polygonati to 88% of water.
6. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step C, the preparation process of the five-made rhizoma polygonati comprises the following steps:
steaming for the first time at 90-100 ℃ for 4-6 hours, and drying rhizoma polygonati to 70% of water;
baking for the second time at 90-100 ℃ for 3-4 hours, and drying the rhizoma polygonati to 80% of water;
baking for the third time at 90-110 ℃ for 2-3 hours, and drying the rhizoma polygonati to 85% of water;
fourth baking, wherein the temperature is 90-110 ℃ and the time is 1-2 hours, and the rhizoma polygonati is dried to 92% of water;
the fifth baking to improve the fragrance, the temperature is 90-130 ℃, the time is 1-2 hours, and the rhizoma polygonati is baked to have 95% of water.
7. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step D, the storage time is more than 5 years.
8. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: in the step B, C, the medicinal materials are packed by cotton cloth, the bag opening is tightly tied and put into a ceramic jar, and the cotton cloth bag is pulled up and down for 1-2 times each day for 10-20 times each week; pulling once every day from the third week to the fourth week; the previous week of the out-of-jar wine was pulled once a day.
9. The process for brewing the polygonati alcohol according to claim 1, wherein the process comprises the following steps: one production cycle was 1 year.
10. A sealwort alcohol, characterized in that: is brewed by the brewing process of the sealwort according to any one of claims 1 to 9.
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