CN1626641A - Formula for distillate spirits made from edible cactus and preparation method - Google Patents
Formula for distillate spirits made from edible cactus and preparation method Download PDFInfo
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- CN1626641A CN1626641A CN 200410050226 CN200410050226A CN1626641A CN 1626641 A CN1626641 A CN 1626641A CN 200410050226 CN200410050226 CN 200410050226 CN 200410050226 A CN200410050226 A CN 200410050226A CN 1626641 A CN1626641 A CN 1626641A
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- yeast
- caulis opuntiae
- opuntiae dillenii
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Abstract
A cactus spirit is prepared from edible cactus and rice through choosing raw materials, washing, breaking, fermenting and distilling. Its advantages are sure health-care function, rich nutrients, strong fragrance and agreeable taste.
Description
Technical field
The present invention relates to a kind of prescription and preparation method of nutriment wine, the particularly prescription of edible Radix et Caulis Opuntiae Dillenii liquor and preparation method.
Background technology
At present, the liquor kind on the market is a lot, and the health promoting wine of a lot of interpolation traditional Chinese medicine ingredients is also arranged, and still, is that the health promoting wine that contains multiple nutritional components that main raw material prepares is not also seen with practical Root and stem of Cholla.Number of patent application is the method for making that 02128096.7 Chinese invention patent discloses Mibangta cactus wine, this method is to be made by Radix et Caulis Opuntiae Dillenii juice, liquor, sugar, honey, lemongrass juice, the main raw material of this method is to use Root and stem of Cholla and liquor through fermentation, water allotment blends and forms, and the quality of white spirit that this method blends into is not the liquor of pure brew.Also have the Chinese invention patent nutritive cactus wine of number of patent application 01113871.8 disclosed be with Root and stem of Cholla, Semen Coicis, wolfberry fruit be added to soak in the liquor resulting.
Mensuration shows through China Medical Sciences Academy Medical Plants Institute: Mexico's opuntia milpa alta haw has nutritious, mouthfeel is fresh and sweet, unique flavor, brightly painted characteristics, in the bright stem of per 100 grams, contain mineral substance 0.9 gram, protein 1.3 grams, Mierocrystalline cellulose 6.7 grams, 17 milligrams of calcium, 2.6 milligrams of iron, and contain multivitamin, amino acid, because it has low sugar, high potassium, characteristics such as low sodium, so on drug effect, have hypotensive, hypoglycemic, the effect of reducing blood-fat has promoting flow of QI and blood, clearing heat and detoxicating, antitumor, biological fat-reducing, strengthen body immunity, the effect that enhances metabolism.
Summary of the invention
The inventor is through repetition test repeatedly, works out a kind of pleasant to the palate, characteristics that taste pure is positive of existing liquor, has the prescription and the preparation method of the edible Radix et Caulis Opuntiae Dillenii liquor of trophic function again.
One of purpose of the present invention provides a kind of prescription of edible Radix et Caulis Opuntiae Dillenii liquor.
Two of purpose of the present invention provides a kind of preparation method of edible Radix et Caulis Opuntiae Dillenii liquor.
Edible Radix et Caulis Opuntiae Dillenii liquor is characterized in that it being to be made by the following weight parts proportion raw material: rice 90-120 weight part, edible Radix et Caulis Opuntiae Dillenii 20-40 weight part, distiller's yeast 0.5-1 weight part, water 225-300 weight part;
Wherein distiller's yeast is formulated by cellulase, α-Dian Fenmei, proteolytic enzyme, yeast, and its weight part proportioning is: cellulase 2 weight parts, α-Dian Fenmei 2 weight parts, proteolytic enzyme 1 weight part, yeast 1 weight part.
The optimum feed stock weight part proportioning of above-mentioned edible Radix et Caulis Opuntiae Dillenii liquor is: rice 100 weight parts, edible Radix et Caulis Opuntiae Dillenii 30 weight parts, distiller's yeast 0.8 weight part, water 250 weight parts.
The preparation method of above-mentioned edible Radix et Caulis Opuntiae Dillenii liquor is characterized in that its step of preparation process is as follows:
1) selects materials; Selected fine quality rice, selected edible Radix et Caulis Opuntiae Dillenii dish sheet, standby;
2) clean; Clean rice and edible Radix et Caulis Opuntiae Dillenii dish sheet respectively;
3) pulverize, squeeze the juice; With rice pulverizing, standby; Edible Radix et Caulis Opuntiae Dillenii presses into juice with juice extractor, and is standby;
4) dress Jiao Chi; Proportioning adds rice, edible Radix et Caulis Opuntiae Dillenii, distiller's yeast, water in the Lao Jiao pond in accordance with regulations, stirs;
5) fermentation; Earlier distiller's yeast is placed in the warm water about 30 ℃, stirs evenly, bubble after 20 minutes, distiller's yeast produces active,
Pour distiller's yeast into Jiao Chizhong, stir once more, with the Jiao Chi sealing, insulation under the normal temperature state, is fermented above-mentioned raw materials 15-20 days;
6) distillation; The above-mentioned raw materials that ferments is put into still pot, distillation;
7) go out finished product.
The main component of above-mentioned edible Radix et Caulis Opuntiae Dillenii liquor can also use corn, Chinese sorghum, coarse cereals to replace rice.
The invention has the beneficial effects as follows: owing to adopt the natural phant edible Radix et Caulis Opuntiae Dillenii is major ingredient, makes liquor outside characteristics such as keep original pure taste, give off a strong fragrance, and also contains rich nutrient contents, has health-care effect.The amino acid, VITAMIN and the trace element that contain multiple human body needs in the Root and stem of Cholla of the present invention have human body and to mend stomach invigorating the spleen, clearing heat and detoxicating function, can strengthen body immunity, enhance metabolism.And, because wine-making technology of the present invention is traditional fermentation, distillation brewing process, the raw material that adopts all is a pure natural substance, the liquor of making is limpid transparent, pleasant to the palate, pure taste, the higher authorities do not have no adverse reaction after having drunk, this be other health blend the liquor that forms can not than.
Embodiment
Embodiment 1:
Edible Radix et Caulis Opuntiae Dillenii liquor is to be made by the following weight parts proportion raw material: rice 90 weight parts, Mexico's opuntia milpa alta haw 28 weight parts, distiller's yeast 0.6 weight part, water 230 weight parts;
Wherein distiller's yeast is formulated by cellulase, α-Dian Fenmei, proteolytic enzyme, yeast, and its weight part proportioning is: cellulase 2 weight parts, α-Dian Fenmei 2 weight parts, proteolytic enzyme 1 weight part, yeast 1 weight part.
The preparation method of above-mentioned edible Radix et Caulis Opuntiae Dillenii liquor is characterized in that its step of preparation process is as follows:
1) selects materials; Selected fine quality rice, selected edible Radix et Caulis Opuntiae Dillenii dish sheet, standby;
2) clean; Clean rice and edible Radix et Caulis Opuntiae Dillenii dish sheet respectively;
3) pulverize, squeeze the juice; With rice pulverizing, standby; Edible Radix et Caulis Opuntiae Dillenii presses into juice with juice extractor, and is standby;
4) dress Jiao Chi; Proportioning adds rice, edible Radix et Caulis Opuntiae Dillenii, distiller's yeast, water in the Lao Jiao pond in accordance with regulations, stirs;
5) fermentation; Earlier distiller's yeast is placed in the warm water about 30 ℃, stirs evenly, bubble after 20 minutes, distiller's yeast produces active,
Pour distiller's yeast into Jiao Chizhong, stir once more, with the Jiao Chi sealing, insulation under the normal temperature state, is fermented above-mentioned raw materials 15-20 days;
6) distillation; The above-mentioned raw materials that ferments is put into still pot, distillation;
7) go out finished product; Liquor packing after the distillation, warehouse-in.
Embodiment 2:
Edible Radix et Caulis Opuntiae Dillenii liquor is to be made by the following weight parts proportion raw material: corn 100 weight parts, Mexico's opuntia milpa alta haw 35 weight parts, distiller's yeast 0.8 weight part, water 230 weight parts;
Wherein distiller's yeast is formulated by cellulase, α-Dian Fenmei, proteolytic enzyme, yeast, and its weight part proportioning is: cellulase 2 weight parts, α-Dian Fenmei 2 weight parts, proteolytic enzyme 1 weight part, yeast 1 weight part.
The preparation method of edible Radix et Caulis Opuntiae Dillenii liquor is with embodiment 1.
Embodiment 3:
Edible Radix et Caulis Opuntiae Dillenii liquor is to be made by the following weight parts proportion raw material: Chinese sorghum 120 weight parts, Mexico's opuntia milpa alta haw 40 weight parts, distiller's yeast 1 weight part, water 280 weight parts;
Wherein distiller's yeast is formulated by cellulase, α-Dian Fenmei, proteolytic enzyme, yeast, and its weight part proportioning is: cellulase 2 weight parts, α-Dian Fenmei 2 weight parts, proteolytic enzyme 1 weight part, yeast 1 weight part.
Claims (4)
1, edible Radix et Caulis Opuntiae Dillenii liquor is characterized in that it being to be made by the following weight parts proportion raw material: rice 90-120 weight part, edible Radix et Caulis Opuntiae Dillenii 20-40 weight part, distiller's yeast 0.5-1 weight part, water 225-300 weight part;
Wherein distiller's yeast is formulated by cellulase, α-Dian Fenmei, proteolytic enzyme, yeast, and its weight part proportioning is: cellulase 2 weight parts, α-Dian Fenmei 2 weight parts, proteolytic enzyme 1 weight part, yeast 1 weight part.
2, edible Radix et Caulis Opuntiae Dillenii liquor according to claim 1 is characterized in that described raw material optimum weight part proportioning is: rice 100 weight parts, edible Radix et Caulis Opuntiae Dillenii 30 weight parts, distiller's yeast 0.8 weight part, water 250 weight parts.
3, the preparation technology of claim 1 or 2 described edible Radix et Caulis Opuntiae Dillenii liquor is characterized in that its step of preparation process is as follows:
1) selects materials; Selected fine quality rice, selected edible Radix et Caulis Opuntiae Dillenii dish sheet, standby;
2) clean; Clean rice and edible Radix et Caulis Opuntiae Dillenii dish sheet respectively;
3) pulverize, squeeze the juice; With rice pulverizing, standby; Edible Radix et Caulis Opuntiae Dillenii presses into juice with juice extractor, and is standby;
4) dress Jiao Chi; Proportioning adds rice, edible Radix et Caulis Opuntiae Dillenii, distiller's yeast, water in the Lao Jiao pond in accordance with regulations, stirs;
5) fermentation; Earlier distiller's yeast is placed in the warm water about 30 ℃, stirs evenly, bubble after 20 minutes, distiller's yeast produces active, pours distiller's yeast into Jiao Chizhong, stirs once more, and with the Jiao Chi sealing, insulation under the normal temperature state, is fermented above-mentioned raw materials 15-20 days;
6) distillation; The above-mentioned raw materials that ferments is put into still pot, distillation;
7) go out finished product.
4, edible Radix et Caulis Opuntiae Dillenii liquor according to claim 1 and 2 is characterized in that the main component of above-mentioned edible Radix et Caulis Opuntiae Dillenii liquor can use corn, Chinese sorghum, coarse cereals to replace rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410050226 CN1290995C (en) | 2004-08-06 | 2004-08-06 | Formula for distillate spirits made from edible cactus and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410050226 CN1290995C (en) | 2004-08-06 | 2004-08-06 | Formula for distillate spirits made from edible cactus and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1626641A true CN1626641A (en) | 2005-06-15 |
| CN1290995C CN1290995C (en) | 2006-12-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410050226 Expired - Fee Related CN1290995C (en) | 2004-08-06 | 2004-08-06 | Formula for distillate spirits made from edible cactus and preparation method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416996B (en) * | 2008-12-10 | 2011-06-22 | 北京工商大学 | Plant desensitizer and preparation method thereof |
| CN103232919A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Cholla stem-containing tea rice wine and preparation method thereof |
| CN105451577A (en) * | 2013-08-09 | 2016-03-30 | 梁美兰 | Food, beverage or pharmaceutical composition containing fermented eastern prickly pear and a preparation method therefor |
| CN108004095A (en) * | 2018-02-05 | 2018-05-08 | 习水红四渡仙人掌产业有限公司 | A kind of cactus wine and preparation method thereof |
| CN112625847A (en) * | 2021-01-18 | 2021-04-09 | 深圳春满江农业开发有限公司 | Fermented white spirit with health care function and preparation method thereof |
-
2004
- 2004-08-06 CN CN 200410050226 patent/CN1290995C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416996B (en) * | 2008-12-10 | 2011-06-22 | 北京工商大学 | Plant desensitizer and preparation method thereof |
| CN103232919A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Cholla stem-containing tea rice wine and preparation method thereof |
| CN103232919B (en) * | 2013-03-28 | 2014-01-29 | 陆开云 | Cholla stem-containing tea rice wine and preparation method thereof |
| CN105451577A (en) * | 2013-08-09 | 2016-03-30 | 梁美兰 | Food, beverage or pharmaceutical composition containing fermented eastern prickly pear and a preparation method therefor |
| CN108004095A (en) * | 2018-02-05 | 2018-05-08 | 习水红四渡仙人掌产业有限公司 | A kind of cactus wine and preparation method thereof |
| CN112625847A (en) * | 2021-01-18 | 2021-04-09 | 深圳春满江农业开发有限公司 | Fermented white spirit with health care function and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1290995C (en) | 2006-12-20 |
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Granted publication date: 20061220 |