CN105950340A - Yam and honey wine - Google Patents
Yam and honey wine Download PDFInfo
- Publication number
- CN105950340A CN105950340A CN201610356312.5A CN201610356312A CN105950340A CN 105950340 A CN105950340 A CN 105950340A CN 201610356312 A CN201610356312 A CN 201610356312A CN 105950340 A CN105950340 A CN 105950340A
- Authority
- CN
- China
- Prior art keywords
- rhizoma dioscoreae
- parts
- wine
- hydromel
- saccharified liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/894—Dioscoreaceae (Yam family)
- A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8998—Hordeum (barley)
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Insects & Arthropods (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Animal Husbandry (AREA)
- Biochemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses yam and honey wine, prepared from the following raw materials in parts by weight: 400 to 600 parts of yam, 400 to 600 parts of barley malt powder, 5 to 8 parts of cellulase, 4 to 7 parts of protease, 4 to 7 parts of pectinase and 30 to 150 parts of honey. By adopting a fermentation process, taking the yam as a main material and adding the honey and the barley malt, processed end wine is crystal clear, low in degree, and fresh and cool in drinking mouthfeel, has the functions of strengthening the middle warmer and tonifying qi, nourishing liver, tonifying kidney and moistening lung, and is suitable for being drunk by mass.
Description
Technical field
The present invention relates to a kind of yam health wine, be specifically related to a kind of Rhizoma Dioscoreae hydromel.
Background technology
Wine not only attracts people with its distinctive sweet-smelling delicious food, also can make us happy after drinking, forget vexation, whole body loosens, lessen fatigue, inspire enthusiasm, but excessively drinking to healthy unfavorable for a long time, the health drunk for raising, increasing health promoting wine occurs on the market.It is strong that Rhizoma Dioscoreae has nourishing, aid digestion, holds back the functions such as sweating due to debility, but yam wine the most on the market uses white spirit process or soaking technology to make, and is not suitable for most people and drinks.
Summary of the invention
For making up the deficiencies in the prior art, the present invention provides a kind of healthy, low, the Rhizoma Dioscoreae hydromel of clean taste.
The present invention is achieved through the following technical solutions:
A kind of Rhizoma Dioscoreae hydromel, it is characterized in that the raw material including following parts by weight: Rhizoma Dioscoreae 400-600 part, Fructus Hordei Germinatus powder 400-600 part, cellulase 5-8 part, protease 4-7 part, pectase 4-7 part, Mel 30-150 part；The processing method of described Rhizoma Dioscoreae hydromel comprises the following steps:
(1) Rhizoma Dioscoreae is clean, peeling cooks, crushes；
(2) add water after ripe Rhizoma Dioscoreae, Fructus Hordei Germinatus powder, cellulase, protease, pectase mixing, heat the mixture to 50-55 DEG C of saccharifying 70-90min, continue to be heated to 60-65 DEG C of saccharifying 80-100min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 25-35min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 20-25%；
(5) in base material, add wine dry yeast, within 4-10 days, obtain, 25-30 DEG C of fermentation, the fermented wine that alcoholic strength is 10-13 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 6-24 month thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
The processing method of the Rhizoma Dioscoreae hydromel of the present invention, in step (1), Rhizoma Dioscoreae is 100-150 DEG C of decatize 15-25min；Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing.
The processing method of the Rhizoma Dioscoreae hydromel of the present invention, adds the 0.03-0.05% that quality is base material of wine dry yeast in step (5).
The optimization formula of the present invention includes the raw material of following parts by weight: Rhizoma Dioscoreae 500 parts, 500 parts of Fructus Hordei Germinatus powder, cellulase 6 parts, 5 parts of protease, pectase 5 parts, Mel 30-150 part.
The invention has the beneficial effects as follows: the present invention, with Rhizoma Dioscoreae as main material, adds Mel and Fructus Hordei Germinatus uses fermentation technology to make, the finished wine processed, glittering and translucent, the number of degrees are low, drink clean taste, having invigorating the spleen and replenishing QI, the function of nourishing liver and kidney lung moistening, applicable masses drink.
Detailed description of the invention
Embodiment 1
The Rhizoma Dioscoreae hydromel of the present embodiment, processing method comprises the following steps:
(1) being cleaned by Rhizoma Dioscoreae, remove the peel, in 100 DEG C of decatizes 25min, the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing；
(2) after ripe for 500g Rhizoma Dioscoreae, 500g Fructus Hordei Germinatus powder, 6g cellulase, 5g protease, the mixing of 5g pectase, add 4000g water, heat the mixture to 50 DEG C of saccharifying 90min, continue to be heated to 60 DEG C of saccharifying 100min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 25min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 20%；
(5) in base material, add 2g wine dry yeast, within 10 days, obtain, 25 DEG C of fermentations, the fermented wine that alcoholic strength is 10 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 6 months thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
Embodiment 2
(1) being cleaned by Rhizoma Dioscoreae, remove the peel, in 150 DEG C of decatizes 15min, the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing；
(2) after ripe for 400g Rhizoma Dioscoreae, 400g Fructus Hordei Germinatus powder, 5g cellulase, 4g protease, the mixing of 4g pectase, add 4000g water, heat the mixture to 55 DEG C of saccharifying 70min, continue to be heated to 5 DEG C of saccharifying 80min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 30min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 22%；
(5) in base material, add 2g wine dry yeast, within 4 days, obtain, 30 DEG C of fermentations, the fermented wine that alcoholic strength is 12 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 12 months thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
Embodiment 3
The Rhizoma Dioscoreae hydromel of the present embodiment, processing method comprises the following steps:
(1) being cleaned by Rhizoma Dioscoreae, remove the peel, in 110 DEG C of decatizes 20min, the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing；
(2) after ripe for 600g Rhizoma Dioscoreae, 600g Fructus Hordei Germinatus powder, 8g cellulase, 7g protease, the mixing of 7g pectase, add 4000g water, heat the mixture to 52 DEG C of saccharifying 70min, continue to be heated to 61 DEG C of saccharifying 80min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 35min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 23%；
(5) in base material, add 1.8g wine dry yeast, within 7 days, obtain, 28 DEG C of fermentations, the fermented wine that alcoholic strength is 11 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 10 months thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
Embodiment 4
The Rhizoma Dioscoreae hydromel of the present embodiment, processing method comprises the following steps:
(1) being cleaned by Rhizoma Dioscoreae, remove the peel, in 120 DEG C of decatizes 15min, the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing；
(2) after ripe for 500g Rhizoma Dioscoreae, 500g Fructus Hordei Germinatus powder, 7g cellulase, 6g protease, the mixing of 6g pectase, add 4000g water, heat the mixture to 53 DEG C of saccharifying 80min, continue to be heated to 62 DEG C of saccharifying 90min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 35min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 25%；
(5) in base material, add 2.2g wine dry yeast, within 8 days, obtain, 27 DEG C of fermentations, the fermented wine that alcoholic strength is 12 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 24 months thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
Embodiment 5
The Rhizoma Dioscoreae hydromel of the present embodiment, processing method comprises the following steps:
(1) being cleaned by Rhizoma Dioscoreae, remove the peel, in 130 DEG C of decatizes 25min, the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing；
(2) after ripe for 500g Rhizoma Dioscoreae, 400g Fructus Hordei Germinatus powder, 6g cellulase, 6g protease, the mixing of 6g pectase, add 4000g water, heat the mixture to 54 DEG C of saccharifying 90min, continue to be heated to 63 DEG C of saccharifying 100min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 25min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 22%；
(5) in base material, add 2g wine dry yeast, within 6 days, obtain, 26 DEG C of fermentations, the fermented wine that alcoholic strength is 10 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 18 months thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
Embodiment 6
The Rhizoma Dioscoreae hydromel of the present embodiment, processing method comprises the following steps:
(1) being cleaned by Rhizoma Dioscoreae, remove the peel, in 100 DEG C of decatizes 15min, the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing；
(2) after ripe for 600g Rhizoma Dioscoreae, 500g Fructus Hordei Germinatus powder, 8g cellulase, 6g protease, the mixing of 5g pectase, add 4000g water, heat the mixture to 50 DEG C of saccharifying 80min, continue to be heated to 60 DEG C of saccharifying 9min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 30min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 23%；
(5) in base material, add 2g wine dry yeast, within 5 days, obtain, 25 DEG C of fermentations, the fermented wine that alcoholic strength is 13 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 20 months thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
Claims (5)
1. a Rhizoma Dioscoreae hydromel, it is characterised in that: include the raw material of following parts by weight: Rhizoma Dioscoreae 400-600 part, Fructus Hordei Germinatus powder 400-600 part, cellulase 5-8 part, protease 4-7 part, pectase 4-7 part, Mel 30-150 part；The processing method of described Rhizoma Dioscoreae hydromel comprises the following steps:
(1) Rhizoma Dioscoreae is clean, peeling cooks, crushes；
(2) add water after ripe Rhizoma Dioscoreae, Fructus Hordei Germinatus powder, cellulase, protease, pectase mixing, heat the mixture to 50-55 DEG C of saccharifying 70-90min, continue to be heated to 60-65 DEG C of saccharifying 80-100min and obtain saccharified liquid；
(3) boil, after saccharified liquid being filtered removal bits, the saccharified liquid that 25-35min must clarify；
(4) adding Mel in the saccharified liquid of clarification, regulation pol obtains base material to 20-25%；
(5) in base material, add wine dry yeast, within 4-10 days, obtain, 25-30 DEG C of fermentation, the fermented wine that alcoholic strength is 10-13 ° of vol；
(6) by fermented wine 0-8 DEG C of aging 6-24 month thick product, thick product carries out filtering, sterilizes, fill obtains amber finished wine.
A kind of Rhizoma Dioscoreae hydromel the most according to claim 1, it is characterised in that: include the raw material of following parts by weight: Rhizoma Dioscoreae 500 parts, 500 parts of Fructus Hordei Germinatus powder, cellulase 6 parts, 5 parts of protease, pectase 5 parts, Mel 30-150 part.
The processing method of a kind of Rhizoma Dioscoreae hydromel the most according to claim 1, it is characterised in that: in step (1), Rhizoma Dioscoreae is 100-150 DEG C of decatize 15-25min.
The processing method of a kind of Rhizoma Dioscoreae hydromel the most according to claim 1, it is characterised in that: the Rhizoma Dioscoreae Mechanical Crushing after cooking, particle size after cracking is 1-5mm, crosses 50 mesh sieves after crushing.
The processing method of a kind of Rhizoma Dioscoreae hydromel the most according to claim 1, it is characterised in that: step (5) adds the 0.03-0.05% that quality is base material of wine dry yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610356312.5A CN105950340A (en) | 2016-05-26 | 2016-05-26 | Yam and honey wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610356312.5A CN105950340A (en) | 2016-05-26 | 2016-05-26 | Yam and honey wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105950340A true CN105950340A (en) | 2016-09-21 |
Family
ID=56909774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610356312.5A Pending CN105950340A (en) | 2016-05-26 | 2016-05-26 | Yam and honey wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105950340A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232454A (en) * | 2017-05-22 | 2017-10-10 | 陕西科技大学 | A kind of method that malt aids in pectin enzymolysis and extraction jujube juice |
| CN110747083A (en) * | 2019-10-29 | 2020-02-04 | 樊世春 | Milk tea wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102077A (en) * | 2009-12-17 | 2011-06-22 | 罗兰琴 | Yam health wine |
| CN102864059A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN103695253A (en) * | 2014-01-15 | 2014-04-02 | 湖南农业大学 | Low-alcohol content rhizoma dioscoreae drink and preparation method thereof |
-
2016
- 2016-05-26 CN CN201610356312.5A patent/CN105950340A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102102077A (en) * | 2009-12-17 | 2011-06-22 | 罗兰琴 | Yam health wine |
| CN102864059A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Full-juice fermented yam wine and preparation method thereof |
| CN102864060A (en) * | 2012-09-06 | 2013-01-09 | 周长生 | Yam distilled liquor and preparation method thereof |
| CN103695253A (en) * | 2014-01-15 | 2014-04-02 | 湖南农业大学 | Low-alcohol content rhizoma dioscoreae drink and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232454A (en) * | 2017-05-22 | 2017-10-10 | 陕西科技大学 | A kind of method that malt aids in pectin enzymolysis and extraction jujube juice |
| CN110747083A (en) * | 2019-10-29 | 2020-02-04 | 樊世春 | Milk tea wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN104357296B (en) | A kind of tea wine and production method thereof | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN104611187A (en) | Method for producing persimmon vinegar | |
| CN106085676A (en) | One has Pericarpium Citri Reticulatae, coriander fragrance white beer and preparation method thereof | |
| CN103992911B (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN104789426A (en) | Weight reducing and body strengthening health edible vinegar and preparation method thereof | |
| CN105950340A (en) | Yam and honey wine | |
| CN102424780A (en) | Five-fruit wine brewing process | |
| CN104186767A (en) | Instant Chinese yam milk tea powder and preparation method thereof | |
| CN107189895A (en) | The method of Semen Coicis and Poria cocos combined fermentation yellow rice wine brewage | |
| CN104593204A (en) | Glossy ganoderma alcohol and preparation method thereof | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| CN101348759B (en) | Preparation method of selenium-rich purple sweet potato health wine | |
| CN104531453B (en) | A kind of production method of Pedicellus et Pericarpium Trapae wine | |
| CN103184135A (en) | Desert cistanche nutrition and health care vinegar | |
| CN108977304A (en) | A kind of Chinese yam hydromel and preparation method thereof | |
| CN106754103A (en) | A kind of preparation method of pear wine, fermentation pear wine and fermentation pear wine | |
| CN105925410A (en) | Sweet potato honey wine | |
| CN105925459A (en) | Brewing process of camellia sasanqua and pyrus pyrifolia vinegar | |
| CN106398940A (en) | Wine and production method thereof | |
| CN102424785B (en) | Brewing method of safflower yellow rice wine | |
| CN106635609A (en) | Preparation method of lotus-root rice wine | |
| CN105876032A (en) | Teabag with grifola frondosa and barley and method for preparing teabag | |
| CN206880002U (en) | A kind of mechanical device for producing sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |
|
| RJ01 | Rejection of invention patent application after publication |