CN105062763A - Northern aveto wine and preparation method thereof - Google Patents

Abstract

The invention discloses northern aveto wine and a preparation method thereof. The northern aveto wine is prepared by, by weight, 8-10 parts of aveto, 90-100 parts of mulberry, 20-30 parts of wild buckwheat leaf, 60-80 parts of sticky rice juice, 6-8 parts of lavender, 6-8 parts of basil leaf, 2-3 parts of small-flower microtis, 2-3 parts of epimedium herb, 3-4 parts of durain kernel, 3-4 parts of prepared rehmamnnia root, 2-4 parts of Zhushi seed, 8-10 parts of Chines wolfberry seed and 10-20 parts of rice wine. Nutritional and functional ingredients of wild buckwheat leaf are integrated in the wine, dissolution rate of effective ingredients of the rose wine is increased through fermentation for multiple times, the rose wine is easier to be digested and absorbed by human bodies, taste is improved, palatability is improved, and the rose wine is yellow, red and bright in color and sweet, mellow, strong, smooth and palatable in taste; traditional Chinese medicine ingredients are added in a raw material formula for mixing, so that unpalatable drug smell caused by conventional extraction is eliminated, healthcare value is increased, organism immunity is improved, blood circulation of human bodies is promoted, and deficiency supplementing, physique strengthening and life prolonging can be realized.

Description

A kind of Northern cordyceps wine and preparation method thereof

Technical field

The present invention relates to a kind of Northern cordyceps wine and preparation method thereof, belong to food processing technology field.

Background technology

Mulberries, have another name called sorosis, Sang Shi, Fructus Mori, mulberry jujube, are the polymerizability fleshiness berry that perennial woody plant, mulberry tree are tied.The title that mulberries just have from ancient times " fruit emperor ", glucose, fructose, boots acid, oxysuccinic acid, industry oleic acid, multivitamin and the trace mineral element such as essential amino acid and zinc, potassium, magnesium, phosphorus is rich in fruit, having very high nutritive value and nourishing function, is that the Ministry of Health of China announces one of raw material of " being food and medicine ".Mulberry pulp succulence, beautiful in colour, fragrance is quiet and tastefully laid out, and pigment content is high and stable, but mulberries are berries, inconvenience transport, and difficult Tibetan is store.Therefore, strawberry food is processed in its exploitation, not only can alleviates marketing fresh pressure, avoid loss of going rotten, can meet different consumers demand again, increment increases income.

Containing abundant flavonoid compound, amino acid and multivitamin isoreactivity material in Wild Buckwheat Rhizome leaf, there is the multiple curative effects such as hypotensive, reducing blood-fat, anti-inflammatory, antiviral, anti-ageing, fat-reducing.Because the activeconstituents of Wild Buckwheat Rhizome leaf easily soaks release, Wild Buckwheat Rhizome tea outward appearance after boiling water brews is golden yellow bright, human physiological functions, maintaining healthy can be regulated and build up health, and have no side effect, suitable men and women, old and young are all kinds of drunk by people, and particularly applicable diabetes, hyperpietic drink.Therefore the food developed for raw material with Wild Buckwheat Rhizome leaf and healthcare products are more and more subject to the favor of human consumer.At present, the complete processing of Wild Buckwheat Rhizome tea is based on Green tea processing technology, and mainly make through operations such as plucking, complete, knead, be dry, after boiling water brews, not mature smell is denseer.

Alcoholic drink mixed with fruit juice, be also called " assembled alcoholic drinks ", " pattern wine ", for wine base with fermented wine (yellow rice wine, fruit wine) or liquor (white wine, edible ethanol), using edible animals and plants, foodstuff additive as being perfume, flavor, present-color material, process by certain production technique, change the alcoholic drink of former wine base style.

The present invention is by Wild Buckwheat Rhizome tea processing treatment, other trophic function compositions pile-fermentation is again allocated after spontaneous fermentation, fermented liquid wine is brewed again with sticky rice juice, be equipped with mulberry juice fermentation, obtain morat liquid, merge the peculiar flavour of Wild Buckwheat Rhizome tea, mouthfeel is better aromatic agreeable to the taste, repeatedly fermentation promotes that organism metabolism absorbs, and eliminates conventional traditional Chinese medicine ingredients of adding simultaneously and produces disagreeable to the taste flavour of a drug, meets the demand that human consumer is multi-level to nutrition, health care, local flavor.

Summary of the invention

The object of the present invention is to provide a kind of Northern cordyceps wine and preparation method thereof, cater to the needs of more human consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of Northern cordyceps wine, be made up of the raw material of following weight parts:

Cordyceps sinensis 8-10, mulberries 90-100, Wild Buckwheat Rhizome leaf 20-30, sticky rice juice 60-80, lavandula angustifolia 6-8, sweet basil leaf 6-8, Herba Microtis taiwanianae 2-3, Herba Epimedii 2-3, durian fruit stone 3-4, Radix Rehmanniae Preparata 3-4, Papermulberry Fruit 2-4, wolfberry fruit 8-10, rice wine 10-20;

The preparation method of described Northern cordyceps wine, comprises the following steps:

(1), by Cordyceps sinensis, wolfberry fruit pick up assorted cleaning respectively, steam 10-20 minute through pressure kettle, after pulling cooling out, freeze-drying is broken, add in rice wine and be dipped into 3-5 days, then slow fire stews to moisten to thick shape, obtain thick slurry;

(2), by mulberries clean and drain, smash and crush broken, squeeze and filter, obtains morisuccus, and pomace is stand-by, passes into SO toward morisuccus ₂, intake is 25-75mg/L, then adds the polygalacturonase of juice weight 0.02-0.03%, enzymolysis 1-3 hour at 24-30 DEG C, and centrifuging, obtains mulberries enzymolysis solution;

(3), Wild Buckwheat Rhizome leaf, lavandula angustifolia, sweet basil leaf are picked up assorted cleaning respectively, even stand is put in water sieve, naturally wither to withering leaf water ratio be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism fixation machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum lyophilization, for subsequent use;

(4), by Herba Microtis taiwanianae, Herba Epimedii, durian fruit stone, Radix Rehmanniae Preparata, Papermulberry Fruit coarse reduction to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(5), that even for decoction liquor spraying step (3) freeze-drying tealeaves is even to soaking, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stir with thick slurry, pomace, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, be stranding into end, obtain fermentation tea dust;

(6), sticky rice juice and fermentation tea dust are stirred, 30-40 minute is stewed to moisten at 50-60 DEG C, be cooled to 40-50 DEG C, add slurries 0.2 ~ 0.5 ‰ saccharifying enzyme insulation enzymolysis 40-60 minute, admix the distiller's yeast of 0.2-0.4% again, send into fermentor tank, control temperature is 20-28 DEG C of bottom fermentation 7-10 days, is cooled to 15-20 DEG C of fermentation 10-15 days, press filtration is removed slag, obtain fermenation raw liquid and mulberries enzymolysis solution mix and blend, sealing ageing 30-40 days, filter and remove residue, filtrate and pure water are blent, rectification precision is to 8-10 °, and water-bath sterilization is filling, obtains finished product.

Beneficial effect of the present invention:

The Northern cordyceps wine that the present invention obtains, merges Wild Buckwheat Rhizome leaf trophic function composition, repeatedly ferments, increase the solubility rate of product effective ingredient, more easily digested, improve mouthfeel simultaneously, improve palatability, wine and women-sensual pursuits is yellow red bright, and taste glycol is thick smooth agreeable to the taste, add traditional Chinese medicine ingredients in composition of raw materials to allocate simultaneously, while eliminating the unpalatable flavour of a drug of traditional extraction, improve health value, enhancing body immunologic function, promote blood circulation of human body, can the strong physique of qi-restoratives, promote longevity.

Embodiment

A kind of Northern cordyceps wine, be made up of the raw material of following weight (jin):

Cordyceps sinensis 10, mulberries 100, Wild Buckwheat Rhizome leaf 30, sticky rice juice 80, lavandula angustifolia 8, sweet basil leaf 8, Herba Microtis taiwanianae 3, Herba Epimedii 2, durian fruit stone 4, Radix Rehmanniae Preparata 4, Papermulberry Fruit 3, wolfberry fruit 10, rice wine 20;

The preparation method of described Northern cordyceps wine, comprises the following steps:

(1), by Cordyceps sinensis, wolfberry fruit pick up assorted cleaning respectively, steam 20 minutes through pressure kettle, after pulling cooling out, freeze-drying is broken, add in rice wine and be dipped into 5 days, then slow fire stews to moisten to thick shape, obtain thick slurry;

(2), by mulberries clean and drain, smash and crush broken, squeeze and filter, obtains morisuccus, and pomace is stand-by, passes into SO toward morisuccus ₂, intake is 25mg/L, then adds the polygalacturonase of juice weight 0.03%, enzymolysis 3 hours at 30 DEG C, and centrifuging, obtains mulberries enzymolysis solution;

(3), Wild Buckwheat Rhizome leaf, lavandula angustifolia, sweet basil leaf are picked up assorted cleaning respectively, even stand is put in water sieve, naturally wither to withering leaf water ratio be 75%, mixing is kneaded into strips, relative humidity be 82%, temperature 32 DEG C of bottom fermentations 30 hours, drop in electromagnetism fixation machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 3 minutes, then through vacuum lyophilization, for subsequent use;

(4), by Herba Microtis taiwanianae, Herba Epimedii, durian fruit stone, Radix Rehmanniae Preparata, Papermulberry Fruit coarse reduction to 40 order, send into microwave oven, control temperature 100 DEG C carries out microwave baking 4 minutes, and add 6 times of soak by water 40 minutes, filter and remove residue, obtains decoction liquor;

(5), that even for decoction liquor spraying step (3) freeze-drying tealeaves is even to soaking, control temperature is 35 DEG C, humidity is 35% time pile-fermentation 24 hours, stirs with thick slurry, pomace, 55 DEG C, humidity is 40% time pile-fermentation 12 hours, be stranding into end, obtain fermentation tea dust;

(6), by sticky rice juice and fermentation tea dust stir, at 60 DEG C, stew to moisten 40 minutes, be cooled to 50 DEG C, add slurries 0.4 ‰ saccharifying enzyme insulation enzymolysis 60 minutes, then admix the distiller's yeast of 0.4%, send into fermentor tank, control temperature is 28 DEG C of bottom fermentations 10 days, and be cooled to 15 DEG C of fermentations 15 days, press filtration is removed slag, obtain fermenation raw liquid and mulberries enzymolysis solution mix and blend, sealing ageing 40 days, filter and remove residue, filtrate and pure water are blent, rectification precision to 10 °, water-bath sterilization is filling, obtains finished product.

Claims (2)

1. a Northern cordyceps wine, it is characterized in that being made up of the raw material of following weight parts:

Cordyceps sinensis 8-10, mulberries 90-100, Wild Buckwheat Rhizome leaf 20-30, sticky rice juice 60-80, lavandula angustifolia 6-8, sweet basil leaf 6-8, Herba Microtis taiwanianae 2-3, Herba Epimedii 2-3, durian fruit stone 3-4, Radix Rehmanniae Preparata 3-4, Papermulberry Fruit 2-4, wolfberry fruit 8-10, rice wine 10-20.

2. a preparation method for Northern cordyceps wine as claimed in claim 1, is characterized in that comprising the following steps:

(1), by Cordyceps sinensis, wolfberry fruit pick up assorted cleaning respectively, steam 10-20 minute through pressure kettle, after pulling cooling out, freeze-drying is broken, add in rice wine and be dipped into 3-5 days, then slow fire stews to moisten to thick shape, obtain thick slurry;

(2), by mulberries clean and drain, smash and crush broken, squeeze and filter, obtains morisuccus, and pomace is stand-by, passes into SO toward morisuccus ₂, intake is 25-75mg/L, then adds the polygalacturonase of juice weight 0.02-0.03%, enzymolysis 1-3 hour at 24-30 DEG C, and centrifuging, obtains mulberries enzymolysis solution;

(3), Wild Buckwheat Rhizome leaf, lavandula angustifolia, sweet basil leaf are picked up assorted cleaning respectively, even stand is put in water sieve, naturally wither to withering leaf water ratio be 65-75%, mixing is kneaded into strips, is 78-82%, temperature 28-32 DEG C of bottom fermentation 28-30 hour in relative humidity, drops in electromagnetism fixation machine, control temperature is that at 220-180 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, time is 2-3 minute, then through vacuum lyophilization, for subsequent use;

(4), by Herba Microtis taiwanianae, Herba Epimedii, durian fruit stone, Radix Rehmanniae Preparata, Papermulberry Fruit coarse reduction to 20-40 order, send into microwave oven, control temperature 80-100 DEG C is carried out microwave baking 3-5 minute, and add 5-8 times of soak by water 40-60 minute, filter and remove residue, obtains decoction liquor;

(5), that even for decoction liquor spraying step (3) freeze-drying tealeaves is even to soaking, control temperature is 30-35 DEG C, humidity is pile-fermentation 12-24 hour under 25-35%, stir with thick slurry, pomace, 35-55 DEG C, humidity be 30-40% under pile-fermentation 8-12 hour, be stranding into end, obtain fermentation tea dust;

(6), sticky rice juice and fermentation tea dust are stirred, 30-40 minute is stewed to moisten at 50-60 DEG C, be cooled to 40-50 DEG C, add slurries 0.2 ~ 0.5 ‰ saccharifying enzyme insulation enzymolysis 40-60 minute, admix the distiller's yeast of 0.2-0.4% again, send into fermentor tank, control temperature is 20-28 DEG C of bottom fermentation 7-10 days, is cooled to 15-20 DEG C of fermentation 10-15 days, press filtration is removed slag, obtain fermenation raw liquid and mulberries enzymolysis solution mix and blend, sealing ageing 30-40 days, filter and remove residue, filtrate and pure water are blent, rectification precision is to 8-10 °, and water-bath sterilization is filling, obtains finished product.