CN1537931A - Formula of brewed pine tuckahoe wine and its technological method - Google Patents
Formula of brewed pine tuckahoe wine and its technological method Download PDFInfo
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- CN1537931A CN1537931A CNA2003101104796A CN200310110479A CN1537931A CN 1537931 A CN1537931 A CN 1537931A CN A2003101104796 A CNA2003101104796 A CN A2003101104796A CN 200310110479 A CN200310110479 A CN 200310110479A CN 1537931 A CN1537931 A CN 1537931A
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- Prior art keywords
- gynostemma pentaphylla
- herba polygoni
- water
- tuckahoe wine
- polygoni hydropiperis
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Abstract
A pine tuckahoe wine is prepared from pine tuckahoe, spirit with 40% of alcohol content, white sugar, yeast, red buckweed, salicileaf dockleaved knotweed and gynostemma pentaphyllum through breaking, high-temp processing, cooling, fermenting and distilling.
Description
The present invention relates to a kind of prescription and processing method of brewageing tuckahoe wine.
The pine Poria cocos is the sclerotium of polyporaceae Poria cocos, contain compositions such as pachyman, pachymic acid, Yelkin TTS, choline, VITAMIN B4, its nature and flavor are sweet, light, flat, have the effect of promoting diuresis to eliminate damp pathogen, invigorating the spleen bowl spares, tranquillizing by calming the heart, and Chang Zuowei edema-alleviating diuretic and Qi-tonifying drug are used clinically.According to the study, Poria cocos can enhancing body's immunological function; Promote the nucleic acid and the protein synthesis of multiple internal organs, tissue, improve the cAMP level, regulate the cAMP/cGMP balance, blood fat reducing improves the carbohydrate metabolism function; And certain antitumour activity is arranged.
The objective of the invention is to disclose a kind of prescription and processing method of brewageing tuckahoe wine.
Tuckahoe wine of the present invention, with loose Poria cocos is main raw material, and 40 degree tuckahoe wines, white sugar are auxiliary material, are starter with the distiller's yeast, water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla are auxiliary starter, through particle, high temperature chamotte, cool off, add master operations such as koji fermentation, distillation and brewage and form.
The ratio of components (weight ratio) that the present invention brewages tuckahoe wine is: loose Poria cocos (dry product) 100,40 degree tuckahoe wine 2-4, white sugar 1-3, distiller's yeast 1.5-1.7, water velvet (dry product) 0.2-0.4, Herba polygoni hydropiperis (dry product) 0.3-0.5, gynostemma pentaphylla (dry product) 0.4-0.6.
The processing method that the present invention brewages tuckahoe wine comprises: 1. water velvet, Herba polygoni hydropiperis, the preparation of gynostemma pentaphylla mixed solution: take by weighing water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla dry product according to quantity, pulverizing back adding 15-16 water mixing doubly.2. loose Poria cocos is pulverized, adding the equivalent water logging was steeped after 2-3 hour in 90-100 ℃ of high temperature steaming 2-3 hour, taking-up is admixed distiller's yeast after being cooled to 23-24 ℃, the sealing of dress cylinder adds water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla mixed solution and 40 degree tuckahoe wine and white sugar after 24 hours, the back sealing and fermenting stirs, stirred once every 24 hours, continuously stirring 3 times, after sealing and fermenting 18-20 days, pyrogenic distillation gets tuckahoe wine.
With the tuckahoe wine that prescription of the present invention and processing method are produced, mouthfeel is good, free from extraneous odour, and the liquor output height, and also this drinking utensils has blood fat reducing, the urine diuresis of contracting, nourishing function such as improve a poor appetite.
Embodiment: 1. water velvet, Herba polygoni hydropiperis, the preparation of gynostemma pentaphylla mixed solution: get 0.3 kilogram of water velvet, 0.4 kilogram of Herba polygoni hydropiperis, 0.5 kilogram of gynostemma pentaphylla is pulverized back adding 8 kg of water together and is stirred, and keeps somewhere standby; 2. get 100 kilograms in loose Poria cocos, adding 100 kilograms of entry after the pulverizing soaked after 3 hours, boiling is 2.5 hours under 100 ℃ of temperature, admix 1.6 kilograms in distiller's yeast after taking-up is cooled to 24 ℃, dress cylinder sealing adds water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla mixed solution and 40 3 kilograms of tuckahoe wines of degree, 2 kilograms of white sugar after 24 hours, sealing and fermenting again after stirring, stirred once every 24 hours, continuously stirring 3 times, sealing and fermenting pyrogenic distillation after 20 days gets 80 kilograms of 45 degree tuckahoe wines.
Claims (2)
1, a kind of prescription of brewageing tuckahoe wine, feature of the present invention are that its prescription (weight ratio) is: loose Poria cocos (dry product) 100,40 degree tuckahoe wine 2-4, white sugar 1-3, distiller's yeast 1.5-1.7, water velvet (dry product) 0.2-0.4, Herba polygoni hydropiperis (dry product) 0.3-0.5, gynostemma pentaphylla 0.4-0.6.
2, a kind of processing method of brewageing tuckahoe wine the invention is characterized in: water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla are pulverized back adding 15-16 water mixing doubly make water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla mixed solution; Loose Poria cocos is pulverized, adding the equivalent water logging was steeped after 2-3 hour in 90-100 ℃ of high temperature steaming 2-3 hour, taking-up is admixed distiller's yeast after being cooled to 23-24 ℃, the sealing of dress cylinder adds water velvet, Herba polygoni hydropiperis, gynostemma pentaphylla mixed solution and 40 degree tuckahoe wine and white sugar after 24 hours, the back sealing and fermenting stirs, stirred once continuously stirring 3 times, pyrogenic distillation after sealing and fermenting 18-20 days every 24 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101104796A CN1537931A (en) | 2003-10-23 | 2003-10-23 | Formula of brewed pine tuckahoe wine and its technological method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101104796A CN1537931A (en) | 2003-10-23 | 2003-10-23 | Formula of brewed pine tuckahoe wine and its technological method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1537931A true CN1537931A (en) | 2004-10-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101104796A Pending CN1537931A (en) | 2003-10-23 | 2003-10-23 | Formula of brewed pine tuckahoe wine and its technological method |
Country Status (1)
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| CN (1) | CN1537931A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958767B (en) * | 2006-05-26 | 2010-05-12 | 河北大学 | Dry type, semi dry type fermentative tuckahoe wine, and preparation method |
| CN106987501A (en) * | 2017-06-09 | 2017-07-28 | 绵竹市剑西酒业有限责任公司 | A kind of brewage process of fragrant type brewing |
| CN106987502A (en) * | 2017-06-09 | 2017-07-28 | 绵竹市剑西酒业有限责任公司 | A kind of zymotechnique for fragrant type brewing |
| CN107299010A (en) * | 2017-07-31 | 2017-10-27 | 三江县李红辉酒厂 | grape fruit wine and preparation method thereof |
| CN107384665A (en) * | 2017-07-31 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of sack |
-
2003
- 2003-10-23 CN CNA2003101104796A patent/CN1537931A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1958767B (en) * | 2006-05-26 | 2010-05-12 | 河北大学 | Dry type, semi dry type fermentative tuckahoe wine, and preparation method |
| CN106987501A (en) * | 2017-06-09 | 2017-07-28 | 绵竹市剑西酒业有限责任公司 | A kind of brewage process of fragrant type brewing |
| CN106987502A (en) * | 2017-06-09 | 2017-07-28 | 绵竹市剑西酒业有限责任公司 | A kind of zymotechnique for fragrant type brewing |
| CN107299010A (en) * | 2017-07-31 | 2017-10-27 | 三江县李红辉酒厂 | grape fruit wine and preparation method thereof |
| CN107384665A (en) * | 2017-07-31 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of sack |
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