CN105062830A - Making method for campsis grandiflora and circium japonicum double-root wine - Google Patents
Making method for campsis grandiflora and circium japonicum double-root wine Download PDFInfo
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Abstract
The invention discloses a making method for campsis grandiflora and circium japonicum double-root wine. Campsis grandiflora roots and circium japonicum roots are used as main raw materials of the campsis grandiflora and circium japonicum double-root wine, and the double-root wine is made through the steps of pretreatment on the raw materials, soaking, treatment on potatoes, raw material mixing, chemical addition, primary fermentation, secondary fermentation, squeezing and filtering, mixing, ageing, canning, sterilization and the like. By the adoption of the fermentation technology combining soaking and fermentation, most nutrient substances in the raw materials can be separated out through soaking, the raw materials can continue to be processed and used through fermentation, and the use ratio of the raw materials is increased; the mixed wine is aged in a microwave ageing mode, the quality and mouthfeel of the finished product wine are improved, and the finished product campsis grandiflora and circium japonicum double-root wine has a pure and mellow mouthfeel, stable color and luster and balanced nutrition and has the health-care effects of cooling blood, dispelling the wind-evil, promoting circulation of blood to eliminate stasis, stopping blood, diminishing swelling and the like.
Description
Technical field
The present invention relates to a kind of brewing method of wine, especially relate to a kind of brewing method of bignoniad setose thistle double joint wine.
Background technology
Root of Chinese Trumpetcreeper is the root of Bignoniaceae plant bignoniad, is herbal medicine simply, can be used for treatment treatment rheumatic and rheumatoid arthritis." Japan hanako materia medica ": " control hot blast body to itch, urticaria, rubella, hemostasis, under band." there is cooling blood, expelling wind, the effects such as the stasis of blood are gone in promoting circulation of blood.
Cirsii japonici,radix, call Herba Cisii eriophoroidei, sting lid, tiger Lei greatly, be the dry aerial parts of feverfew Ji, Chinese medicine name, taste is sweet, property is bitter, cool.Compendium of Material Medica: " do dizzy to flutter damage, rawly to grind, wine urine appoints clothes.Dislike sore mange again, grind it with salt." there is cooling blood for hemostasis, the effects such as removing blood stasis to reduce swelling.
At present, Root of Chinese Trumpetcreeper, cirsii japonici,radix are only used by as Chinese medicinal materials, there is processing and utilization level lower, the deficiency that associated product category is less.
Summary of the invention
The present invention is directed to present Root of Chinese Trumpetcreeper, that cirsii japonici,radix also exists processing and utilization level is lower, the problem of the deficiency that associated product category is less, a kind of nutrient health, mellow in taste, natural sweet-smelling are provided, there is the brewing method of the bignoniad setose thistle double joint wine of health-care effect, improve the utilising efficiency of natural resources, enrich dried orange peel kind.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for bignoniad setose thistle double joint wine, is characterized in that, described brewing method adopts following steps:
A, raw materials pretreatment: select fresh, complete Root of Chinese Trumpetcreeper, cirsii japonici,radix, diced after cleaning, get the Root of Chinese Trumpetcreeper fourth of 55-70 weight part, the cirsii japonici,radix fourth of 30-45 weight part mixes, obtained mixing raw material;
B, immersion: mixing raw material being put into its weight 3-4 times alcoholic strength is that the white wine of 53-55% soaks, and soak time is 15-18 days, obtains soaking wine and raw material slag after filtration, carries out superfine fragmentation after being filtered dry by raw material slag, obtained raw material powder;
C, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 8-10 gram/, place potato grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained potato material;
D, raw material mix: the raw material powder adding its weight 60-70% in potato material, stirs, obtained compound;
E, dosing: in compound, add the wheat koji of compound weight 35-40%, the sorghum flour of 20-30%, the wheat bran of 20-25%, the distiller's yeast of 10-12%, the tap water of 120-130%, mixes, obtained wine unstrained spirits;
F, just fermentation: by the temperature control of wine unstrained spirits product at 28-32 DEG C, through 4-6 days, in wine unstrained spirits, ethanol concn reaches more than 16% volume ratio, first fermentation ends;
G, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 20-30 days, and alcoholic strength reaches more than 27% volume ratio, and secondary fermentation terminates;
H, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the gelatin of its weight 0.2-0.3%, the chitosan of 0.1-0.2%, mixes in fermented wine, leaves standstill 4-5 days, carries out separation and obtain pure mellow wine and wine mud;
I, mixing: get the soaking wine 45-60 weight part in step B, the fermented wine 40-55 weight part in step H, stir, obtained mixing wine.
J, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of mixing wine, microwave frequency 1000-1200MHz, deepfreeze time 8-10 days, temperature 4-6 DEG C;
K, canned sterilization: carry out pasteurize after tinning, temperature 84-86 DEG C, time 15-18min, obtained bignoniad setose thistle double joint wine.
Beneficial effect: the present invention adopts and soaks and the fermentation technique combined that ferments, by soaking the most of nutritive substance can separated out in raw material, raw material can be continued processing and utilization by fermentation, improve the utilising efficiency of raw material, by the mode of microwave ageing, ageing is carried out to mixing wine, improve quality and the mouthfeel of finished wine, make the mouthfeel alcohol of finished product bignoniad setose thistle double joint wine and, color stability, balanced in nutrition, and tool cooling blood, expelling wind, promoting circulation of blood go the stasis of blood, cooling blood for hemostasis, the health-care effecies such as removing blood stasis to reduce swelling.
Embodiment
Embodiment 1:
A brewing method for bignoniad setose thistle double joint wine, is characterized in that, described brewing method adopts following steps:
A, raw materials pretreatment: select fresh, complete Root of Chinese Trumpetcreeper, cirsii japonici,radix, diced after cleaning, get the Root of Chinese Trumpetcreeper fourth of 6kg, the cirsii japonici,radix fourth of 4kg mixes, obtained mixing raw material;
B, immersion: 10kg mixing raw material is put into 35kg alcoholic strength be 55% white wine soak, soak time is 16 days, obtains soaking wine and raw material slag after filtration, carries out superfine fragmentation after being filtered dry by raw material slag, obtained raw material powder;
C, potato pre-treatment: fresh potato is after cleaning, and be cut into potato grain, granularity is 9 grams/, place potato grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained potato material;
D, raw material mix: the raw material powder adding 7kg in 10kg potato material, stirs, obtained compound;
E, dosing: in 10kg compound, add the wheat koji of 4kg, the sorghum flour of 2.5kg, the wheat bran of 2.3kg, the distiller's yeast of 1.1kg, the tap water of 13kg, mixes, obtained wine unstrained spirits;
F, just fermentation: by the temperature control of wine unstrained spirits product at 30 DEG C, through 5 days, when in wine unstrained spirits, ethanol concn reaches 17% volume ratio, first fermentation ends;
G, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, time 20-30 days, and when alcoholic strength reaches 27.5% volume ratio, secondary fermentation terminates;
H, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the gelatin of 0.02kg, the chitosan of 0.015kg, mixes in 10kg fermented wine, leaves standstill 5 days, carries out separation and obtain pure mellow wine and wine mud;
I, mixing: get the soaking wine 5.5kg in step B, the fermented wine 4.5kg in step H, stir, obtained mixing wine.
J, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of mixing wine, microwave frequency 1000MHz, 9 days deepfreeze time, temperature 5 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 85 DEG C, time 18min, obtained bignoniad setose thistle double joint wine.
Embodiment 2:
A brewing method for bignoniad setose thistle double joint wine, is characterized in that, described brewing method adopts following steps:
A, raw materials pretreatment: select fresh, disease-free Root of Chinese Trumpetcreeper, cirsii japonici,radix, Ramulus seu Fructus Caesalpiniae remove after capillary coring diced through cleaning, get 8kg Root of Chinese Trumpetcreeper fourth, 2kg cirsii japonici,radix fourth, 2kg Ramulus seu Fructus Caesalpiniae mix obtained mixing raw material;
B, making beating: to 10kg mixing raw material add 8kg concentration be 22% glucose solution carry out defibrination process, with 100 object screen filtrations, the concentration that gained filter residue adds its weight 30% be again 20% sucrose solution carry out secondary pulping, twice gained slurries mixing, obtained raw slurry;
C, prozyme process: in 10kg raw slurry, add the polygalacturonase of 0.03kg, the cellulase of 0.05kg, control temperature is 45 DEG C, the time is 5 hours;
D, filtration: filtered through 160 eye mesh screens by the raw slurry after ferment treatment, obtain stock liquid and raw material slag;
E, matrix pre-treatment: the stock liquid adding 4kg in 10kg black corn flour carries out mix, rubs into fine strip shape, be cut into the black Semen Maydis powder of broad bean grain size, placed in steam cooker by black Semen Maydis powder and cook to ripe and do not stick with paste, spread cooling, obtained matrix;
F, raw material mix: the raw material slag adding 6kg in the matrix of 10kg, stirs, obtained compound;
G, dosing: in the compound of 10kg, add the wheat koji of 3kg, the distiller's yeast of 1kg, the tap water of 12kg, mixes, obtained wine unstrained spirits;
H, just fermentation: by the temperature control of wine unstrained spirits product at 25 DEG C, through 6 days, when in wine unstrained spirits, ethanol concn reaches 15.6% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 20 days time, when alcoholic strength reaches 28.5% volume ratio, secondary fermentation terminates;
J, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the chitosan of 0.05kg, the diatomite of 0.03kg, mixes in 10kg fermented wine, leaves standstill 6 days, carries out separation and obtain pure mellow wine and wine mud;
K, ageing: adopt microwave-assisted deepfreeze to accelerate pure mellow wine ageing, microwave frequency 800MHz, 10 days deepfreeze time, temperature 4 DEG C;
L, canned sterilization: after tinning, carry out pasteurize, temperature 88 DEG C, time 12min, obtained bignoniad setose thistle double joint wine.
Embodiment 3:
A brewing method for bignoniad setose thistle double joint wine, is characterized in that, described brewing method adopts following steps:
A, raw materials pretreatment: select fresh, complete Root of Chinese Trumpetcreeper, cirsii japonici,radix, Root of Medicinal Changium, Radix Sophorae Tonkinensis, diced after cleaning, get the Root of Chinese Trumpetcreeper fourth of 7kg, the cirsii japonici,radix fourth of 2kg, 1kg Root of Medicinal Changium fourth, 1kg Radix Sophorae Tonkinensis fourth mix, obtained mixing raw material;
B, immersion: 10kg mixing raw material is put into 42kg alcoholic strength be 63% white wine soak, soak time is 20 days, obtains soaking wine and raw material slag after filtration, carries out superfine fragmentation after being filtered dry by raw material slag, obtained raw material powder;
C, potato pre-treatment: potato pre-treatment: fresh potato, Fructus Fici are after cleaning, be cut into potato grain, Fructus Fici grain, granularity is 12 grams/, 10kg potato grain, 3kg Fructus Fici grain are mixed in rear placement steam cooker and cooks to ripe and do not stick with paste, spread cooling, obtained potato material;
D, raw material mix: in 10kg potato material, add 8kg raw material powder, the kudzuvine root starch of 3kg, the water caltrop starch of 2kg, stir, obtained compound;
E, dosing: in 10kg compound, add the wheat koji of 5kg, the sorghum flour of 3.5kg, the wheat bran of 3kg, the distiller's yeast of 1.4kg, the tap water of 18kg, mixes, obtained wine unstrained spirits;
F, just fermentation: by the temperature control of wine unstrained spirits product at 34 DEG C, through 7 days, when in wine unstrained spirits, ethanol concn reaches 19.3% volume ratio, first fermentation ends;
G, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 32 days time, when alcoholic strength reaches 29.5% volume ratio, secondary fermentation terminates;
H, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the gelatin of 0.05kg, the fish glue of 0.02kg, mixes in 10kg fermented wine, leaves standstill 8 days, carries out separation and obtain pure mellow wine and wine mud;
I, mixing: get the soaking wine 7.5kg in step B, the fermented wine 3kg in step H, hard cider 0.5kg, stir, obtained mixing wine.
J, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of mixing wine, microwave frequency 1300MHz, 12 days deepfreeze time, temperature 7 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 87 DEG C, time 14min, obtained bignoniad setose thistle double joint wine.
Embodiment 4:
A brewing method for bignoniad setose thistle double joint wine, is characterized in that, described brewing method adopts following steps:
A, raw materials pretreatment: select fresh, complete Root of Chinese Trumpetcreeper, cirsii japonici,radix, wintersweet root, Radix Granati, boxthorn root, diced after cleaning, get the Root of Chinese Trumpetcreeper fourth of 8kg, the cirsii japonici,radix fourth of 3kg, 1kg wintersweet root fourth, 1kg pomegranate mix with fourth, 1kg boxthorn root fourth, obtained mixing raw material;
B, immersion: 10kg mixing raw material is put into 45kg alcoholic strength be 64% white wine soak, soak time is 24 days, obtains soaking wine and raw material slag after filtration, carries out superfine fragmentation after being filtered dry by raw material slag, obtained raw material powder;
C, Rhizoma Dioscoreae esculentae pre-treatment: light violet sweet potato is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 11 grams/, place Rhizoma Dioscoreae esculentae grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained Rhizoma Dioscoreae esculentae material;
D, raw material mix: in 10kg potato material, add the raw material powder of 4kg, the hawthorn powder of 3kg, the radix polygonati officinalis powder of 3kg, 2kg Chinese pear-leaved crabapple powder, stir, obtained compound;
E, dosing: in 10kg compound, add the wheat koji of 5kg, the sorghum flour of 4kg, the wheat bran of 3kg, the distiller's yeast of 1.4kg, the tap water of 22kg, mixes, obtained wine unstrained spirits;
F, just fermentation: by the temperature control of wine unstrained spirits product at 27 DEG C, through 8 days, when in wine unstrained spirits, ethanol concn reaches 18.3% volume ratio, first fermentation ends;
G, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 18 days time, when alcoholic strength reaches 30% volume ratio, secondary fermentation terminates;
H, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the gelatin of 0.06kg, the fish glue of 0.02kg, mixes in 10kg fermented wine, leaves standstill 9 days, carries out separation and obtain pure mellow wine and wine mud;
I, mixing: get the soaking wine 6.5kg in step B, the fermented wine 4kg in step H, Lycium chinense wine 0.5kg, stir, obtained mixing wine.
J, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of mixing wine, microwave frequency 1400MHz, 6 days deepfreeze time, temperature 2 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 82 DEG C, time 20min, obtained bignoniad setose thistle double joint wine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a brewing method for bignoniad setose thistle double joint wine, is characterized in that, described brewing method adopts following steps:
A, raw materials pretreatment: select fresh, complete Root of Chinese Trumpetcreeper, cirsii japonici,radix, wintersweet root, Radix Granati, boxthorn root, diced after cleaning, get the Root of Chinese Trumpetcreeper fourth of 8kg, the cirsii japonici,radix fourth of 3kg, 1kg wintersweet root fourth, 1kg pomegranate mix with fourth, 1kg boxthorn root fourth, obtained mixing raw material;
B, immersion: 10kg mixing raw material is put into 45kg alcoholic strength be 64% white wine soak, soak time is 24 days, obtains soaking wine and raw material slag after filtration, carries out superfine fragmentation after being filtered dry by raw material slag, obtained raw material powder;
C, Rhizoma Dioscoreae esculentae pre-treatment: light violet sweet potato is after cleaning, and be cut into Rhizoma Dioscoreae esculentae grain, granularity is 11 grams/, place Rhizoma Dioscoreae esculentae grain in steam cooker and cook to ripe and do not stick with paste, spread cooling, obtained Rhizoma Dioscoreae esculentae material;
D, raw material mix: in 10kg potato material, add the raw material powder of 4kg, the hawthorn powder of 3kg, the radix polygonati officinalis powder of 3kg, 2kg Chinese pear-leaved crabapple powder, stir, obtained compound;
E, dosing: in 10kg compound, add the wheat koji of 5kg, the sorghum flour of 4kg, the wheat bran of 3kg, the distiller's yeast of 1.4kg, the tap water of 22kg, mixes, obtained wine unstrained spirits;
F, just fermentation: by the temperature control of wine unstrained spirits product at 27 DEG C, through 8 days, when in wine unstrained spirits, ethanol concn reaches 18.3% volume ratio, first fermentation ends;
G, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, and 18 days time, when alcoholic strength reaches 30% volume ratio, secondary fermentation terminates;
H, squeeze and filter: the fermented liquid that secondary fermentation is good squeezes, obtained fermented wine, adds the gelatin of 0.06kg, the fish glue of 0.02kg, mixes in 10kg fermented wine, leaves standstill 9 days, carries out separation and obtain pure mellow wine and wine mud;
I, mixing: get the soaking wine 6.5kg in step B, the fermented wine 4kg in step H, Lycium chinense wine 0.5kg, stir, obtained mixing wine;
J, ageing: adopt microwave-assisted deepfreeze to accelerate the ageing of mixing wine, microwave frequency 1400MHz, 6 days deepfreeze time, temperature 2 DEG C;
K, canned sterilization: after tinning, carry out pasteurize, temperature 82 DEG C, time 20min, obtained bignoniad setose thistle double joint wine.
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Cited By (7)
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| CN105886232A (en) * | 2016-06-11 | 2016-08-24 | 张俊辉 | Brewing technology for nutritional healthcare nutmeg liquor |
| CN106085750A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine |
| CN106085726A (en) * | 2016-08-26 | 2016-11-09 | 明毅强 | One holds up the double rattan wine of virtue Sanguis Gallus domesticus and brewing method thereof |
| CN106119027A (en) * | 2016-07-06 | 2016-11-16 | 柴华 | A kind of brewing method of Radix campsis Radix Cirsii Japonici double joint wine |
| CN106148132A (en) * | 2016-08-31 | 2016-11-23 | 陈建州 | A kind of preparation method of bitter bamboo shoot health preserving wine |
| CN107142183A (en) * | 2017-06-30 | 2017-09-08 | 彭超昀莉 | A kind of brewing method of Monochoria vaginalis wild jujube health preserving wine |
| CN108913484A (en) * | 2018-08-23 | 2018-11-30 | 芜湖市三山区绿色食品产业协会 | Harvest the brewing method of Peony Root wine in a kind of mountain |
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Cited By (7)
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| CN105886232A (en) * | 2016-06-11 | 2016-08-24 | 张俊辉 | Brewing technology for nutritional healthcare nutmeg liquor |
| CN106085750A (en) * | 2016-06-22 | 2016-11-09 | 余芳 | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine |
| CN106119027A (en) * | 2016-07-06 | 2016-11-16 | 柴华 | A kind of brewing method of Radix campsis Radix Cirsii Japonici double joint wine |
| CN106085726A (en) * | 2016-08-26 | 2016-11-09 | 明毅强 | One holds up the double rattan wine of virtue Sanguis Gallus domesticus and brewing method thereof |
| CN106148132A (en) * | 2016-08-31 | 2016-11-23 | 陈建州 | A kind of preparation method of bitter bamboo shoot health preserving wine |
| CN107142183A (en) * | 2017-06-30 | 2017-09-08 | 彭超昀莉 | A kind of brewing method of Monochoria vaginalis wild jujube health preserving wine |
| CN108913484A (en) * | 2018-08-23 | 2018-11-30 | 芜湖市三山区绿色食品产业协会 | Harvest the brewing method of Peony Root wine in a kind of mountain |
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