CN103710212A - Method for brewing rhizoma smilacis glabrae wine - Google Patents
Method for brewing rhizoma smilacis glabrae wine Download PDFInfo
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- CN103710212A CN103710212A CN201310727870.4A CN201310727870A CN103710212A CN 103710212 A CN103710212 A CN 103710212A CN 201310727870 A CN201310727870 A CN 201310727870A CN 103710212 A CN103710212 A CN 103710212A
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- rhizome
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- glabrous greenbrier
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Abstract
The invention discloses a method for brewing rhizoma smilacis glabrae wine. The method comprises the following steps: by taking rhizoma smilacis glabrae as a raw material, by taking potatoes as a matrix, pretreating the raw material, preparing the matrix, dosing, performing preliminary fermentation, performing post-fermentation, squeezing and ageing, packaging, sterilizing, storing and the like. Complete rhizoma smilacis glabrae plants are utilized, the roots, stems, leaves and fruits are totally utilized, the utilization rate of the rhizoma smilacis glabrae is improved, and the rhizoma smilacis glabrae wine is balanced in nutrition. Moreover, the potatoes are taken as the matrix, the production cost is reduced, and after the rhizoma smilacis glabrae wine aged, the fruit wine is rich in nutrition, mellow in wine aroma and soft and continuous in aftertaste and has the effects of detoxifying and removing dampness, activating collaterals and strengthening the spleen and stomach.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of brewing method of Rhizome of Glabrous Greenbrier wine.
Background technology
Rhizome of Glabrous Greenbrier: Liliaceae perennial evergreen is climbed shape shrub, the just > > of < < book on Chinese herbal medicine records: Rhizome of Glabrous Greenbrier, dampness removing reduces phlegm and internal heat, can enter network, search and pick the damp and hot poison that accumulates, it separates mercury, calomel mercurous chloride poison person, it is up that carries receipts poison with liter, and this leads as business to ooze under profit, therefore specially control red bayberry carbuncle, go deep into hundred networks, arthralgia, even rotten, poison fire is up again, throat pain is burst, and all dislike disease.< < detailed outline > > records: strengthening the spleen and stomach, and strengthening the bones and muscles, curing rheumatism, sharp joint, stopping leak rushes down.Control contraction ostalgia; Dislike sore carbuncle swollen.Separate mercury powder, vermilion poison.Modern medicine study, smilax rhizome, containing nutritive substances such as saponin, tannin, resins, has the effects such as removing toxic substances dehumidifying, active muscles and bones, strengthening the spleen and stomach.At present, Rhizome of Glabrous Greenbrier, except being used as medicine, is not also processed into the food materials such as noodles, bean vermicelli, starch, but take to contain, enriches the Rhizome of Glabrous Greenbrier wine that the Rhizome of Glabrous Greenbrier of starch is brewageed as main raw material, on market, does not see.
Summary of the invention
For the market vacancy of above-mentioned Rhizome of Glabrous Greenbrier wine, object of the present invention provides a kind of mouthfeel silk floss soft, nutritious, and has the brewing method of the Rhizome of Glabrous Greenbrier wine of nourishing function.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for Rhizome of Glabrous Greenbrier wine, carries out as follows:
A, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 10-15 gram/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, Rhizome of Glabrous Greenbrier pre-treatment: select the smilax rhizome without disease and pest, chopping after cleaning, adds raw material weight 3-5 water making beating doubly, makes Rhizome of Glabrous Greenbrier root slurry; After Rhizome of Glabrous Greenbrier is really cleaned, add 2-3 water making beating doubly, make Rhizome of Glabrous Greenbrier pulp; By Rhizome of Glabrous Greenbrier cauline leaf, after cleaning, chopping, puts into cauline leaf weight 3-4 water doubly and decocts, and temperature is controlled as 80-90 ℃, and boiling 40-50min, filters and make stem leaf extract; Rhizome of Glabrous Greenbrier root slurry, Rhizome of Glabrous Greenbrier pulp, stem leaf extract are mixed by the weight ratio of 5: 3: 2, make Rhizome of Glabrous Greenbrier slurry, directly making beating, has reduced the loss of nutritive substance, and by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: the potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 60-70 ℃, makes matrix;
D, dosing: to the wheat koji that adds matrix weight 10-12% in the matrix in step C, matrix weight 6-8% distiller's yeast, adds the Rhizome of Glabrous Greenbrier slurries that the step B of matrix weight 60-80% makes, and adds the water of matrix weight 70-80%;
E, fermentation: according to room temperature by product temperature control at 25-30 ℃, the time is 60-80 days, the alcoholic strength in wine unstrained spirits reaches 18% volume ratio when above, fermentation ends;
F, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 600-800MHz, deepfreeze time 5-10 days, temperature 5-10 ℃, by ageing, makes Rhizome of Glabrous Greenbrier wine soft agreeable to the taste, mellow aromatic;
After H, packing, sterilization, make Rhizome of Glabrous Greenbrier wine.
Beneficial effect: what the present invention adopted is the plant that Rhizome of Glabrous Greenbrier is complete, root, stem, leaf, fruit are all utilized, both improved the utilization ratio of Rhizome of Glabrous Greenbrier, make again Rhizome of Glabrous Greenbrier wine balanced in nutrition, adopt potato as matrix, reduce production cost, after the ageing of Rhizome of Glabrous Greenbrier wine, made that fruit wine is nutritious, aroma is mellow, aftertaste is continuous soft, and there is the effects such as removing toxic substances dehumidifying, active muscles and bones, strengthening the spleen and stomach.
Embodiment
Embodiment 1: a kind of brewing method of Rhizome of Glabrous Greenbrier wine, carries out as follows:
A, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 10 grams/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, Rhizome of Glabrous Greenbrier pre-treatment: select the smilax rhizome without disease and pest, chopping after cleaning adds the water making beating as 6kg in 2kg smilax rhizome, makes Rhizome of Glabrous Greenbrier root slurry; Get the Rhizome of Glabrous Greenbrier fruit after 2kg cleans, add the water making beating of 4kg, make Rhizome of Glabrous Greenbrier pulp; By Rhizome of Glabrous Greenbrier cauline leaf, after cleaning, chopping, gets 2kg cauline leaf and puts into the water of 6kg and decoct, and it is 80 ℃ that temperature is controlled, and boiling 50min filters and makes stem leaf extract; Get 5kg Rhizome of Glabrous Greenbrier root slurry, 3kg Rhizome of Glabrous Greenbrier pulp, the mixing of 2kg stem leaf extract, make Rhizome of Glabrous Greenbrier slurry, directly making beating, has reduced the loss of nutritive substance, and by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: the potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 60 ℃, makes matrix;
D, dosing: get the matrix of 20kg, in matrix, add the wheat koji of 2kg, the distiller's yeast of 1.2kg, the Rhizome of Glabrous Greenbrier slurries that the step B of interpolation 12kg makes, the water of interpolation 14kg;
E, fermentation: according to room temperature by product temperature control at 25 ℃, the time is 80 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 18%, fermentation ends;
F, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 600MHz, 10 days deepfreeze time, 10 ℃ of temperature, by ageing, make Rhizome of Glabrous Greenbrier wine soft agreeable to the taste, mellow aromatic;
After H, packing, sterilization, make Rhizome of Glabrous Greenbrier wine.
Embodiment 2: a kind of brewing method of Rhizome of Glabrous Greenbrier wine, carries out as follows:
A, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 12 grams/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, Rhizome of Glabrous Greenbrier pre-treatment: Rhizome of Glabrous Greenbrier pre-treatment: select the smilax rhizome without disease and pest, chopping after cleaning adds the water making beating as 8kg in 2kg smilax rhizome, makes Rhizome of Glabrous Greenbrier root slurry; Get the Rhizome of Glabrous Greenbrier fruit after 2kg cleans, add the water making beating of 5kg, make Rhizome of Glabrous Greenbrier pulp; By Rhizome of Glabrous Greenbrier cauline leaf, after cleaning, chopping, gets 2kg cauline leaf and puts into the water of 7kg and decoct, and it is 85 ℃ that temperature is controlled, and boiling 45min filters and makes stem leaf extract; Get 10kg Rhizome of Glabrous Greenbrier root slurry, 6kg Rhizome of Glabrous Greenbrier pulp, 4kg stem leaf extract, the mixing of 2kg wolfberry juice, make Rhizome of Glabrous Greenbrier slurry, directly making beating, reduced the loss of nutritive substance, by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: the potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 65 ℃, makes matrix;
D, dosing: get the matrix of 20kg, to adding the wheat koji of 2.2kg in matrix,, the Root of Bunge Auriculate powder of the distiller's yeast of 1.4kg, 1kg, add the Rhizome of Glabrous Greenbrier slurries that the step B of 14kg makes, add the water of 15kg, mix;
E, fermentation: according to room temperature by product temperature control at 27 ℃, the time is 70 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 18.5%, fermentation ends;
F, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, filter and make raw wine;
G, ageing: ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 700MHz, 7 days deepfreeze time, 8 ℃ of temperature, by ageing, make Rhizome of Glabrous Greenbrier wine soft agreeable to the taste, mellow aromatic;
After H, packing, sterilization, make Rhizome of Glabrous Greenbrier wine.
Embodiment 3: a kind of brewing method of Rhizome of Glabrous Greenbrier wine, carries out as follows:
A, potato pre-treatment: potato, Rhizoma Dioscoreae esculentae, after cleaning, are cut into potato grain, Rhizoma Dioscoreae esculentae grain, and granularity is 15 grams/, be cut into particle and be both beneficial to nutritive substance and separate out, and is convenient to again boiling;
B, Rhizome of Glabrous Greenbrier pre-treatment: Rhizome of Glabrous Greenbrier pre-treatment: select the smilax rhizome without disease and pest, chopping after cleaning adds the water making beating as 10kg in 2kg smilax rhizome, makes Rhizome of Glabrous Greenbrier root slurry; Get the Rhizome of Glabrous Greenbrier fruit after 2kg cleans, add the water making beating of 6kg, make Rhizome of Glabrous Greenbrier pulp; By Rhizome of Glabrous Greenbrier cauline leaf, after cleaning, chopping, gets 2kg cauline leaf and puts into the water of 8kg and decoct, and it is 90 ℃ that temperature is controlled, and boiling 50min filters and makes stem leaf extract; Get 10kg Rhizome of Glabrous Greenbrier root slurry, 6kg Rhizome of Glabrous Greenbrier pulp, 4kg stem leaf extract, 4kg Succus Rhizoma Dioscoreae, 3 lotus root juices mixing, make Rhizome of Glabrous Greenbrier slurry, directly making beating, reduced the loss of nutritive substance, by decocting, the nutritive ingredient of cauline leaf is dissolved in extracting solution, avoids the loss of nutritive substance;
C, boiling: get the potato grain of 15kg, the Rhizoma Dioscoreae esculentae grain of 5kg mixes cooks in rearmounted steam cooker to ripe and do not stick with paste, stand is chilled to 70 ℃, makes matrix;
D, dosing: get the matrix of 20kg, to adding the wheat koji of 2.4kg in matrix,, the Hericium erinaceus (Bull. Ex Fr.) Pers. powder of the distiller's yeast of 1.6kg, 1kg, add the Rhizome of Glabrous Greenbrier slurries that the step B of 16kg makes, add the water of 16kg;
E, fermentation: according to room temperature by product temperature control at 30 ℃, the time is 60 days, when in wine unstrained spirits, the volume ratio of alcohol reaches 19.2%, fermentation ends;
F, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 800MHz, 10 days deepfreeze time, 5 ℃ of temperature, by ageing, make Rhizome of Glabrous Greenbrier wine soft agreeable to the taste, mellow aromatic;
After H, packing, sterilization, make Rhizome of Glabrous Greenbrier wine.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a brewing method for Rhizome of Glabrous Greenbrier wine, is characterized in that: adopt following steps:
A, potato pre-treatment: potato, after cleaning, is cut into potato grain, and granularity is 10-15 gram/:
B, Rhizome of Glabrous Greenbrier pre-treatment: select the smilax rhizome without disease and pest, chopping after cleaning, adds raw material weight 3-5 water making beating doubly, makes Rhizome of Glabrous Greenbrier root slurry; After Rhizome of Glabrous Greenbrier is really cleaned, add 2-3 water making beating doubly, make Rhizome of Glabrous Greenbrier pulp; Offices and men's Poria cocos cauline leaf is after cleaning, and chopping, puts into cauline leaf weight 3-4 water doubly and decoct, and temperature is controlled as 80-90 ℃, and boiling 40-50min, filters and make stem leaf extract; Rhizome of Glabrous Greenbrier root slurry, Rhizome of Glabrous Greenbrier pulp, stem leaf extract are mixed by the weight ratio of 5: 3: 2, make Rhizome of Glabrous Greenbrier slurry;
C, boiling: the potato grain in steps A is put and in steam cooker, cooked to ripe and do not stick with paste, and stand is chilled to 60-70 ℃, makes matrix;
D, dosing: to the wheat koji that adds matrix weight 10-12% in the matrix in step C, matrix weight 6-8% distiller's yeast, adds the Rhizome of Glabrous Greenbrier slurry that the step B of matrix weight 60-80% makes, and adds the water of matrix weight 70-80%;
E, fermentation: according to room temperature by product temperature control at 25-30 ℃, the time is 60-80 days, the alcoholic strength in wine unstrained spirits reaches 18% volume ratio when above, fermentation ends;
F, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, filter and make raw wine;
G, ageing: adopt microwave-assisted deepfreeze to add the ageing of fast-growing wine, microwave power 600-800MHz, deepfreeze time 5-10 days, temperature 5-10 ℃;
After H, packing, sterilization, make Rhizome of Glabrous Greenbrier wine.
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| CN201310727870.4A CN103710212A (en) | 2013-12-16 | 2013-12-16 | Method for brewing rhizoma smilacis glabrae wine |
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| CN201310727870.4A CN103710212A (en) | 2013-12-16 | 2013-12-16 | Method for brewing rhizoma smilacis glabrae wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059838A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making creeping oxalis wine |
| CN104327994A (en) * | 2014-10-19 | 2015-02-04 | 杨燕 | Brewing method of Chinese yam wine |
| CN105062837A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewing method of radix cynanchi bungei wine |
| CN105886224A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Brewage method of myrobalam health-care tea wine |
| WO2018045946A1 (en) * | 2016-09-06 | 2018-03-15 | 杏辉天力（杭州）药业有限公司 | Poria cocos fermentation product and preparation method therefor |
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2013
- 2013-12-16 CN CN201310727870.4A patent/CN103710212A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040039206A (en) * | 2004-02-17 | 2004-05-10 | 신명식 | go gu ma ju |
| CN101148638A (en) * | 2006-09-18 | 2008-03-26 | 岳秀梅 | Marrow-strengthening cold-dispersing nourishing wine |
| CN103173310A (en) * | 2011-12-20 | 2013-06-26 | 韦秀文 | Making method of potato wine |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
Non-Patent Citations (1)
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| 张李兴，等: "土茯苓应用浅谈", 《天津中医药大学学报》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104059838A (en) * | 2014-06-25 | 2014-09-24 | 刘永 | Method for making creeping oxalis wine |
| CN104327994A (en) * | 2014-10-19 | 2015-02-04 | 杨燕 | Brewing method of Chinese yam wine |
| CN105062837A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Brewing method of radix cynanchi bungei wine |
| CN105886224A (en) * | 2016-05-26 | 2016-08-24 | 胡志荣 | Brewage method of myrobalam health-care tea wine |
| WO2018045946A1 (en) * | 2016-09-06 | 2018-03-15 | 杏辉天力（杭州）药业有限公司 | Poria cocos fermentation product and preparation method therefor |
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Application publication date: 20140409 |