CN102277261A - Ginseng biological wine and brewing process thereof - Google Patents
Ginseng biological wine and brewing process thereof Download PDFInfo
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- CN102277261A CN102277261A CN2011102303202A CN201110230320A CN102277261A CN 102277261 A CN102277261 A CN 102277261A CN 2011102303202 A CN2011102303202 A CN 2011102303202A CN 201110230320 A CN201110230320 A CN 201110230320A CN 102277261 A CN102277261 A CN 102277261A
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Abstract
The invention relates to ginseng biological wine and a brewing process thereof. According to the wine provided by the invention, sticky rice and rice are used as main raw materials in the weight ratio of 1.8-2.2 to 1; and saccharification extracting solution, distillery yeast, biological energy vitality elements and ginsengs are added. The ginseng biological wine provided by the invention has a similar alcoholic degree with the distilled spirit; the wine is completely brewed by grains and plants, without utilizing a blending process in the brewing process; meanwhile, the alcoholic degree of the ginseng biological wine provided by the invention is formed at one time in the brewing process; the produced ginseng biological wine has the advantages that: no wine fumes are remained in the mouth after people drink the wine, people does not have a thirsty feeling, people can sober up quickly and the wine is not harmful to the human body; the brewing process of the ginseng biological wine is simple and rational, has short brewing time and high wine yield, and saves grains.
Description
Technical field
The invention belongs to drinks, relate in particular to a kind of biological wine and brew method thereof.
Background technology
Present Attitude wine mainly is meant liquor, but liquor mainly through distillation, fire and explained hereafter such as then blend, mouthfeel is not as brewing wine, and nutrition is low especially, also bigger to the injury of human body, the time of sobering up is long.Traditional both at home and abroad brewing wine is then based on grape wine, rice wine, yellow rice wine and pure mellow wine, though the nutritive ingredient height, the number of degrees of wine are too low, and the highest 18 degree that are no more than do not satisfy the demand of most people to wine.
Genseng can be regulated central nervous system, improves the excitement and the process of inhibition of brain, makes it to tend to balance; Can improve mental and blue-collar ability, increase work efficiency, and the effect of antifatigue is arranged.Genseng can increase myocardial contraction, and reducing heart rate increases cardiac output and coronary flow, can resist myocardial ischemia and irregular pulse.Contain ginsenoside and panaxan in the genseng.Especially ginsenoside has the obvious functions of blood sugar effect, and panaxan's (or glycopeptide class) is an another kind of blood sugar reducing component in the genseng in addition.Ginsenoside in the genseng, panaxan, panacene's alcohols, panaxytiol and volatile oil material.These materials have certain restraining effect to tumour, contain multiple antioxidant in the genseng, ginsenoside, genseng polyacetylene compounds and Panaxadiol saponin etc.These compounds have lipoid peroxidization resistant, are the bases of anti-aging effects.Except anti-aging effects, physiological functions such as nerve, internal secretion, immunologic function and substance metabolism there is regulating effect.In addition, genseng also has many-sided effect such as antiviral, antishock, fat-reducing.
Summary of the invention
The present invention has designed a kind of panax biological wine and brewing process thereof, the wine that its rice wine number of degrees that solved the traditional method brew are lower, contain fruit or plant in the brew process to the inadequate problem of the dietetic alimentation of fruit, plant or medicinal material own.
In order to solve the technical problem of above-mentioned existence, the present invention has adopted following scheme:
A kind of panax biological wine is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with genseng in the raw material of brewing wine.
The content of described genseng is main raw material gross weight 0.1-5%.
Described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
Described panax biological wine is genseng to be pulverized be processed into 100 orders-200 purpose ginseng powder, the ginseng powder is added in the raw material in proportion steam together then, to activate the nutrition in the genseng.
A kind of brewing process of panax biological wine may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 100-130 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-35 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 35-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 20-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
Adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
Described second step adopts oak barrel as container when steaming rice.
The potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
Add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
By concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, the fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, and collects pressed liquor, and carries out three times and filter, and merging filtrate gets transparent clear liquor, the metering packing.
Traditional liquor is the wine brewing main raw material with grain, and biological wine is wine brewing main raw material or auxiliary material with the natural phant, has saved grain; Liquor that market is traditional or medicinal liquor adopt edible ethanol, water and spices to soak mostly and blend.Preparation method's key of biological wine is main raw material or the auxiliary material of plant as wine brewing, participates in the whole process of wine brewing directly, allows nutrition of plant self and pharmaceutical use melt fully in wine, has improved the nutrition of wine fully.
Biological wine is to adhere to scientific and technical innovation, on the basis of process innovation, fully according to country advocate liquor-making enterprise according to " liquor to brewing wine, grain wine to fruit wine, high wine to low alcohol; common wine is to nutriment wine " developing direction that changes, at the inherit traditional ancient prescription, the utilization traditional technology adopts biotechnology, and exquisite plant is brewageed.
This panax biological wine and brewing process thereof have following beneficial effect:
(1) panax biological drinking utensils of the present invention has the alcohol number of degrees suitable with liquor, and does not adopt blending process production in brewing process, brewages production by cereal fully.
(2) number of degrees of panax biological wine of the present invention are once shaped in brewing process, and the panax biological beverage that makes does not have thirsty sensation with there not being fume (flavor) in the deutostoma, sober up fast, not wound body.
(3) production technique of the biological wine of genseng of the present invention is rationally simple, and the wine brewing time is short, and the yield of liquor height is saved grain.
(4) the biological wine of genseng of the present invention can extract the genseng elite more fully, and the elite composition that extracts all is fused in this wine, kind of ginsenoside surplus the genseng major ingredient 30, organic acid and ester class have: citric acid, isocitric acid, fumaric acid, ketoisocaproic, oleic acid, linolic acid, maleic acid, oxysuccinic acid, pyruvic acid, succsinic acid, tartrate, panax acid, Whitfield's ointment, vanillic acid, p-Coumaric Acid, triglyceride level, palmitinic acid, tripalmitin glycerol-1,3-dipalmitate, Trilinoleyl glyceride, glycosyl triglyceride.Vitamins has: VITMAIN B1, Wei ShengsuB2, vitamin B12, vitamins C; Nicotinic acid, folic acid, pantothenic acid, vitamin H and nicotinic acid amide.Sterol and glucoside thereof have: β-Gu Zaichun, Stigmasterol, daucosterol, campesterol, ginsenoside and ester sterol.Genseng still contains: adenosine saccharase, L-L-Aspartase, beta-amylase, invertase; Maltol, nonacosane; 20 various trace elements such as trifolitin, panasenoside and copper, zinc, iron, manganese, this panax biological wine is more suitable for absorption of human body, has more the effect that improves the health.
Embodiment
Below in conjunction with specific embodiment, the present invention will be further described:
Embodiment 1
Make panax biological wine by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 1.8:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.15% of a main raw material gross weight; The distillery yeast addition is 0.95% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.15% of a main raw material gross weight, the genseng addition be main raw material weigh 0.5%.
Described panax biological wine is genseng to be pulverized be processed into 100 purpose ginseng powders, the ginseng powder is added in the raw material in proportion steam together then, to activate the nutrition in the genseng.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 12 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 15 minutes down for 100 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 40 ℃ of temperature, sealing and fermenting 12 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 12 days is carried out 3 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the panax biological wine that the alcohol number of degrees are the 38-44 degree by metering packing.
Embodiment 2
Make panax biological wine by following proportioning raw materials and brewing process, raw material is mixed into main raw material with glutinous rice and rice by weight 2:1, wherein also be added with saccharification liquid koji, distillery yeast and bioenergy vigor element, saccharification liquid koji addition is 1.25% of a main raw material gross weight; The distillery yeast addition is 1.25% of a main raw material gross weight; The plain addition of bioenergy vigor is 0.07% of a main raw material gross weight, the genseng addition be main raw material weigh 1%.
Described panax biological wine is genseng to be pulverized be processed into 200 purpose ginseng powders, the ginseng powder is added in the raw material in proportion steam together then, to activate the nutrition in the genseng.
Brewing process:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 14 hours, open up to grain of rice bubble, moisture reaches capacity; Wash rice with clear water in the soaked meter bamboo basket of packing into, till the washing water of rice clarification;
Second step was steamed rice: adopt oak barrel splendid attire rice, the grain of rice does not add water, and the grain of rice steamed 10 minutes down for 125 ℃ in temperature, and the grain of rice is some semi-ripe condition;
The 3rd step cooling: directly in the oak barrel of having steamed the grain of rice, add water coolant, the grain of rice is cooled to 25 ℃;
The 4th step fermentation: pour cooled material into the potter's clay container---in the boccaro cylinder, carry out Secondary Fermentation, wherein at first in rice, add saccharification liquid koji during one time fermentation, keep in the container 65 ℃ of temperature, sealing and fermenting 7 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container 25 ℃ of temperature, and sealing and fermenting 7 days is carried out 2 times and stirred during the Secondary Fermentation, add the biologos element during stirring, ferment fermented liquid;
The 5th step squeezing: fermented liquid is failed the road in deckered stock chest along pipeline by concentrate pump, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, promptly makes the panax biological wine that the alcohol number of degrees are the 38-45 degree by metering packing.
In conjunction with specific embodiments the present invention has been carried out exemplary description above; obvious realization of the present invention is not subjected to the restriction of aforesaid way; as long as the various improvement of having adopted method design of the present invention and technical scheme to carry out; or design of the present invention and technical scheme are directly applied to other occasion without improving, all in protection scope of the present invention.
Claims (10)
1. a panax biological wine is main raw material with glutinous rice and rice by weight 1.8-2.2:1, wherein is added with saccharification extracting solution, distillery yeast and bioenergy vigor element, it is characterized in that: also be added with genseng in the raw material of brewing wine.
2. panax biological wine according to claim 1 is characterized in that: the content of described genseng is main raw material gross weight 0.1-5%.
3. panax biological wine according to claim 1 and 2 is characterized in that: described saccharification extracting solution addition is the 0.5-1.35% of main raw material gross weight; Described distillery yeast addition is the 0.56-1.65% of main raw material gross weight; The plain addition of described bioenergy vigor is the 0.01-0.5% of main raw material gross weight.
4. panax biological wine according to claim 3 is characterized in that: described panax biological wine is genseng to be pulverized be processed into 100 orders-200 purpose ginseng powder, the ginseng powder is added in the raw material in proportion steam together then, to activate the nutrition in the genseng.
5. brewing process that comprises the panax biological wine of claim 1-4 may further comprise the steps:
The first step bubble, rice washing: main raw material glutinous rice and rice are taken by weighing by weight, add in the entry and soaked 10-15 hour, open up to grain of rice bubble, moisture reaches capacity; Soaked rice is with the clear water rice washing, till water is clear;
Second step was steamed rice: adopt the oak container splendid attire grain of rice, do not add water, guarantee that the grain of rice was at temperature 100-130 ℃ of following dry blowing 10-15 minute;
The 3rd step cooling: directly in the oak container that has steamed the grain of rice, add water coolant, the grain of rice is cooled to 20-35 ℃;
The 4th step fermentation: pour in the potter's clay container to cooled rice, carry out Secondary Fermentation; Wherein at first in rice, add the saccharification extracting solution during one time fermentation, keep in the container temperature 35-75 ℃, sealing and fermenting 7-15 days; Secondary Fermentation is to add distillery yeast in the one time fermentation back that finishes, and keeps in the container temperature 20-35 ℃, sealing and fermenting 7-15 days, carry out 2-5 stirring during the Secondary Fermentation, ferment fermented liquid;
The 5th step squeezing: fermented liquid is squeezed, collect pressed liquor and filter transparent clear liquor, promptly make highly biological wine by metering packing.
6. the brewing process of panax biological wine according to claim 5 is characterized in that: adopt the bamboo basket rice washing when washing rice in described the first step bubble, the rice washing.
7. the brewing process of panax biological wine according to claim 6 is characterized in that: described second step adopts oak barrel as container when steaming rice.
8. according to the brewing process of claim 5 or 7 described panax biological wine, it is characterized in that: the potter's clay container adopts the boccaro cylinder in described the 4th step fermenting process; One time fermentation and Secondary Fermentation time are 7 days.
9. the brewing process of panax biological wine according to claim 8 is characterized in that: add bioenergy vigor element when stirring during the Secondary Fermentation in described the 4th step fermentation.
10. according to the brewing process of each described panax biological wine of claim 5-9, it is characterized in that: by concentrate pump fermented liquid is failed the road in deckered stock chest along pipeline in described the 5th step squeezing, fermented liquid in the deckered stock chest is sent into squeezing machine through underflow pump again and is squeezed, collect pressed liquor, and carry out three times and filter, merging filtrate gets transparent clear liquor, the metering packing.
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| CN2011102303202A CN102277261A (en) | 2011-08-12 | 2011-08-12 | Ginseng biological wine and brewing process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421632A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of pseudostellaria root wine |
| CN104711144A (en) * | 2015-03-30 | 2015-06-17 | 江南大学 | Functional yellow wine enriched in glycopeptide and production method thereof |
| CN104745388A (en) * | 2014-01-01 | 2015-07-01 | 丁政然 | Processing technology of ginseng-grain composite fermented wine |
| CN108977300A (en) * | 2017-05-31 | 2018-12-11 | 环翠楼红参生物科技股份有限公司 | A kind of preparation method of red ginseng fermented wine |
-
2011
- 2011-08-12 CN CN2011102303202A patent/CN102277261A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421632A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of pseudostellaria root wine |
| CN104745388A (en) * | 2014-01-01 | 2015-07-01 | 丁政然 | Processing technology of ginseng-grain composite fermented wine |
| CN104711144A (en) * | 2015-03-30 | 2015-06-17 | 江南大学 | Functional yellow wine enriched in glycopeptide and production method thereof |
| CN108977300A (en) * | 2017-05-31 | 2018-12-11 | 环翠楼红参生物科技股份有限公司 | A kind of preparation method of red ginseng fermented wine |
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Application publication date: 20111214 |