CN105273907A

CN105273907A - Caoguo wine and making process thereof

Info

Publication number: CN105273907A
Application number: CN201410293581.2A
Authority: CN
Inventors: 陈代富
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-06-27
Filing date: 2014-06-27
Publication date: 2016-01-27

Abstract

The invention relates to the field of making new wine products, in particular to Caoguo wine and a making process thereof. The Caoguo wine and the making process are characterized in that the Caoguo wine is mainly composed of 1kg of corn and 0.1 kg of male Amomum tsaoko; the making process includes: blending the corn and the male Amomum tsaoko; when water is heated to 100 DEG C, starting boiling for 7h; placing a mixture of the corn and the male Amomum tsaoko into a soil pond for fermentation for 20-30 days; taking the mixture out, and boiling for 5-6h at high temperature. The making process has the advantages that the Caoguo wine made by the processing has effect of improving appetite, promoting digestion and smoothing qi.

Description

A kind of caoguo wine and manufacture craft thereof

Technical field

What this patent related to is a kind of making field of newly sampling wine, and what be specifically related to is the field of a kind of caoguo wine and manufacture craft thereof.

Background technology

Tsaoko, stem is grown thickly, Gao Keda 3 meters, and complete stool has pungent fragrance, and underground part is slightly like ginger.Blade oblong or Long Circle, long 40-70 centimetre, spike is branch not, long 13-18 centimetre, and corolla is red.The close life of capsule, red time ripe, brown after dry, does not ftracture, oblong.Seed polygon, has strong fragrance.The florescence 4-6 month, the fruit phase 9-12 month.Grow area in the woods of the torrid zone, semi-tropical concealment humidity, artificial culture is based on Yunnan.The fruit of its drying is used as Chinese meal food flavouring and herbal medicine.Be distributed in the ground such as Chinese yunnan, Guangxi, Guizhou.Have special fragrance, pungent, the micro-hardship of taste, tsaoko is a kind of aromatic flvouring, and tsaoko has special strong pungent fragrance.

The fruit of tsaoko belongs to not dehiscent capsule, fruit fiber-enriched, and after dry, quality is hard, and fruit shape imitates capitate, oval or subsphaeroidal, is closely spirally born on a cob.Every fringe has fruit 15-60, the long 2.5-4 centimetre of each fruit, diameter 1.4-2 centimetre, and there is short carpopodium in its portion, young fruit bright red is red-purple time ripe, in brown after baking, does not ftracture, Zhejiang, top is narrow forms thick edge, and band a piece of wood serving as a brake to halt a carriage and hard, has more neat straight burr fiber.

20-66 grain seed kind is had in the fruit of each tsaoko.Seed is polygon, is about 0.4-0.7 centimetre, wide about 0.3-0.5 centimetre, each seed grain encase by one deck white sponge film.Plant benevolence white, have strong delicate fragrance sharp flavor.Average thousand seed weight is 120-140 gram, and the fresh seed kind of per kilogram about has 6000-7000 grain.

Tsaoko the earliest history is loaded in the Ming Dynasty, and Yunnan Province of China is the main product ground of tsaoko, the history of existing more than 200 year so far.Tsaoko is one of large kind of Chinese herbal medicines, and amount is greater than survival dose.Tsaoko has drying damp and strengthening spleen, the function of eliminating phlegm preventing malaria.Cure mainly distension and fullness in the abdomen, gastric disorder causing nausea is vomitted, the diseases such as dyspepsia malaria.A lot of Chinese patent medicine be unable to do without its formula, searches wind ball, Yishen Pills, opens strongly fragrant SHUGAN WAN, wide chest profit diaphragm ball, JIEBAI WAN etc. as deep.Along with raising and the healthy needs of people's living standard, the purposes of tsaoko and consumption are by increasing more.

Tsaoko has drug value: tsaoko is with in one's early teens: nature and flavor are all pungent, and temperature, returns taste warp; In effect eliminating dampness temperature; There is promoting the circulation of qi effect in one's early teens, a few nothing of tsaoko promoting the circulation of qi effect; Tsaoko function preventing malaria, the malaria partially can contained in order to cold-dampness.In one's early teens then without this effect.Tsaoko and fructus amomi: two property of medicine tastes are all pungent, temperature, returns taste two warp, with tool dampness elimination, promoting the circulation of qi, the effect in temperature.Fructus amomi promoting the circulation of qi effect is strong, and the dry effect of tsaoko temperature is strong.Therefore the promoting the circulation of qi of fructus amomi energy and in and reach preventing or arresting vomiting, antiabortive effect is its exclusive feature.Tsaoko has the speciality of preventing malaria, the available malaria controlled cold-dampness and partially contain.

The patent No. once announced: the manufacture craft of 941,003,760 1 kinds of caoguo wines, be primarily characterized in that it be with grain (corn) through soaking, just steaming, stewing grain, steaming, taking out from retort and cooling, add song, bacteria culture tank saccharification, join groove, fermentation, obtained liquor, as wine base, take tsaoko as raw material, through selecting materials, clean, fill a prescription and blend, filter, add auxiliary material, envelope bottle and packaging and form.Wine selected by it and the weight ratio of tsaoko are 1000: 5-10, and the soak time of tsaoko in wine is 15-20 days.

I, through research, does not need many complicated processes, just can make caoguo wine, and the caoguo wine made has stomach invigorating, helps digestion, pleasant effect.

Summary of the invention

In order to solve the challenge of caoguo wine production process, this patent provide a kind of program simple, make easy caoguo wine manufacture craft.A kind of caoguo wine and manufacture craft thereof, it is characterized in that a kind of batching of caoguo wine is formed primarily of corn, public tsaoko, described corn is 1 kilogram of corn; Described public tsaoko is 1 public affairs two.

Described a kind of caoguo wine manufacture craft is: by 1 kilogram of corn, 1 public two public tsaokos, after blending, by boiled for water to 100 degree time, start boiling, boiling is put into Tu Tang fermentation 20 to 30 days for 7 hours, in taking-up by high temperature steaming 5-6 hour.

The beneficial effect of this patent: the caoguo wine made has stomach invigorating, helps digestion, pleasant effect.

Embodiment

A kind of caoguo wine and manufacture craft thereof, it is characterized in that a kind of batching of caoguo wine is formed primarily of corn, public tsaoko, described corn is 1 kilogram of corn; Described public tsaoko is 1 public affairs two.

Claims

1. caoguo wine and a manufacture craft thereof, it is characterized in that a kind of batching of caoguo wine is formed primarily of corn, public tsaoko, described corn is 1 kilogram of corn; Described public tsaoko is 1 two.

2. a kind of caoguo wine and manufacture craft thereof according to claim 1, it is characterized in that described a kind of caoguo wine manufacture craft is: by 1 kilogram of corn, 1 two public tsaokos, after blending, by boiled for water to 100 degree time, start boiling, boiling is put into Tu Tang fermentation 20 to 30 days for 7 hours, in taking-up by high temperature steaming 5-6 hour.