CN106967560B

CN106967560B - Preparation and storage method of dendrobium wine

Info

Publication number: CN106967560B
Application number: CN201710358619.3A
Authority: CN
Inventors: 郑国祥; 刘清巧; 郑勇; 郑芹; 郑乾; 郑健东
Original assignee: Guizhou Province Renhuai City Maotai Town Zhengshi Wine Industry Co ltd
Current assignee: Guizhou Province Renhuai City Maotai Town Zhengshi Wine Industry Co ltd
Priority date: 2017-05-19
Filing date: 2017-05-19
Publication date: 2020-11-24
Anticipated expiration: 2037-05-19
Also published as: CN106967560A

Abstract

According to the preparation and storage method of the dendrobium wine, the dendrobium wine is prepared by the steps of raw material pretreatment, raw material mixing and stewing, material mixing, fermentation, squeezing, storage and the like.

Description

Preparation and storage method of dendrobium wine

Technical Field

The invention belongs to the field of wine processing.

Background

The dendrobium has a long medicinal history, is a traditional and rare traditional Chinese medicine in China, and has medicinal and health-care effects. Traditional Chinese medicine holds that the dendrobium has the effects of nourishing yin, clearing heat, moistening lung, relieving cough, promoting fluid production, benefiting stomach, clearing liver, improving eyesight and the like. Modern researches find that the stem of dendrobium contains various alkaloids, polysaccharides, amino acids, starch and the like, and has obvious effects of resisting tumors and aging, enhancing the immunity of organisms, expanding blood vessels, resisting platelets and the like.

In recent years, the health care and medicinal values of dendrobium are widely accepted, the market demand of dendrobium is rapidly increased, more and more products with health care function are made of dendrobium, wine is one of the important product forms, but the wine is generally made by simple infusion. The health care effect is not obvious, the situation that people feel uncomfortable after drinking or drinking is often accompanied, and after the dendrobium wine is prepared, the dendrobium wine is stored in an indoor common glass bottle without being cellared, the dendrobium wine can be changed due to temperature change, the dendrobium wine is not beneficial to storage and preservation, and the quality of the dendrobium wine is influenced.

Disclosure of Invention

The invention aims to provide a preparation and storage method of dendrobe wine, and solves the problem that the quality of dendrobe wine is influenced due to poor storage after dendrobe wine is prepared.

In order to achieve the above purpose, the basic scheme of the invention is as follows: the preparation and storage method of the dendrobium wine comprises the following raw materials in parts by weight: 20-25 parts of wheat, 30-40 parts of corn kernels, 30-40 parts of fresh dendrobium, 0.3-0.6 part of distiller's yeast and 15-20 parts of potato kernels; the preparation method comprises the following steps:

firstly, pretreating raw materials, rinsing wheat to remove impurities, peeling corn into grains, peeling potatoes, cutting the potatoes into grains, and soaking the potatoes in clear water for 30-35 hours; cleaning fresh herba Dendrobii, and cutting into segments with length of 1-2 cm;

secondly, mixing and steaming, namely uniformly stirring wheat, corn kernels and potato kernels, putting the mixture into a steamer, introducing steam at 80-100 ℃ for steaming for 30-50 minutes, stopping the steam, uniformly spraying wine clear water into the steamer until warm water at 42-45 ℃ flows out of the bottom of the steamer, standing for 30 minutes, introducing the steam for steaming for 20 minutes, then adding fresh dendrobium, steaming for 15-25 minutes, and taking out to obtain a mixture;

thirdly, stirring materials, cooling the mixture to 28-30 ℃, adding distiller's yeast and fully stirring uniformly;

fourthly, fermenting, namely taking out the uniformly mixed mixture and putting the mixture into a fermentation tank, and fermenting for 80-100 days to obtain fermented grains;

fifthly, squeezing, namely performing filter pressing on the cooked fermented grains to separate solid from liquid to obtain raw wine;

sixthly, infusing and storing, wherein the raw wine is infused into a ceramic wine storage tank after blending, 50g of lucid ganoderma and 30g of poria cocos are added into the wine storage tank for soaking, and then the wine storage tank is placed into a wine storage device for storage, wherein the wine storage device comprises a wooden wine storage box, the wine storage box comprises a box body, a box bottom and a box cover, the box body comprises two layers which are respectively an outer layer and a flexible inner layer, a medium cavity is arranged between the outer layer and the inner layer, the box bottom is provided with a wine tank ejection mechanism, the wine tank ejection mechanism comprises a wine containing plate, limiting hooks, limiting blocks, springs and a knocking block, the wine containing plate is slidably sealed on the inner wall of the inner layer, the limiting hooks are arranged at four corners of the bottom of the wine containing plate, the limiting blocks are hinged at the lower end of the inner wall of the inner layer and can abut against the limiting hooks, the springs are connected with the box bottom and the bottom of the wine containing plate, the knocking block is arranged in the medium cavity and opposite to the, the air outlet is communicated with the medium cavity, and the medium cavity is filled with granular medium which is prepared by uniformly mixing 0.5-1kg of sandy soil, 0.2-0.5kg of tile mud, 0.3-0.4kg of red mud, 3-5g of distiller's yeast and 50-60g of tung wood sawdust with 500-600ml of water; storing for 24-48 months to obtain semi-finished wine, filtering the semi-finished wine, and canning to obtain the finished wine.

The technical effect of the scheme is as follows:

1. tests show that the fresh dendrobium removes miscellaneous gas and peculiar smell in the wine, so that the wine is fragrant; the wheat enhances the softness and sweetness of the wine; the corn wine yield is high, and the wine cost is reduced. The fermented grains of the cooked wine prepared by steaming the potatoes, the corns, the wheat and the fresh dendrobium and adding the distiller's yeast have more fragrant and mellow taste.

2. The raw wine is blended and then filled into a ceramic wine storage tank, the middle lucid ganoderma and the poria cocos are added into the wine storage tank, a box cover of a wine storage box is opened, the granular medium is placed into a medium cavity and then placed into the wine storage tank, the wine storage tank is tightly propped by an inner layer, the box cover is closed for storage, and at the moment, the limiting hook and the limiting block are in a propping state, so that the spring is also in a pressing state of the wine containing plate and the box bottom. The box cover is opened when the storage is finished and the wine needs to be drunk, the knocking block is controlled to knock the limiting block, sodium azide in the limiting block is impacted to rapidly generate gas, the gas enters the medium cavity rapidly, granular media in the medium cavity are blown out, the granular media in the medium cavity are reduced, a gap between the inner layer and the wine storage tank is increased, meanwhile, the limiting block is impacted to rotate and is separated from the limiting hook, after the limiting block is separated from the limiting hook, the pressing effect of the limiting hook on the spring by the wine containing plate and the box bottom disappears, the spring resets, the wine containing plate is jacked up, the wine storage tanks on the wine containing plate are lifted simultaneously, one part of the wine storage tanks is exposed out of the wine storage box, the part of the wine storage tanks exposed out of the wine storage tank is grabbed.

3. The ganoderma lucidum and the poria cocos are added into the original wine for brewing, so that the medicinal value of the dendrobium wine is further increased, the dendrobium wine is rich in taste and medicinal fragrance, and has the effects of nourishing yin and yang, refreshing and strengthening the body.

4. The setting of pop-up mechanism has guaranteed getting of storing up wine jar and has put, save time avoids when storing up wine jar and hardly taking out, and the wine jar body of taking up too hard suffers the damage.

5. The granular medium is arranged, so that miscellaneous gas in the wine can be volatilized, impurities can permeate into the granular medium, the wine is cooled, the wine can fully absorb nutrient components in the specially-made granular medium, the specially-made granular medium is not divided into substances such as varey, sandy soil, red mud and the like, the constant temperature effect is achieved, and the wine stored in the device achieves the cellaring effect under the condition that a hole is not dug for cellaring.

6. The setting of sodium azide makes it produce a large amount of gases rapidly when the striking, and gaseous blows off granular medium, and the clearance of inlayer and storage wine jar diminishes, and the flourishing wine board of being more convenient for will store up the wine jar ejecting, also makes things convenient for people to snatch simple structure, convenient operation.

And in the second scheme, the preferable basic scheme is that a drying layer is arranged outside the wine storage box in the sixth step, a drying cavity is arranged between the drying layer and the wine storage box, and a powdery drying agent is filled in the drying cavity. Because the damp environment is very cautious in the white spirit storage process, the humid air can also influence the strong fragrance of the white spirit, so the device is provided with the drying layer outside the wine storage box, the dryness in the wine storage box is kept, and the fragrance of the white spirit is ensured.

In the sixth step, the upper two thirds of the inner layer is a soft breathable film, and the lower one third is a wood structure. The gas permeable membrane allows the nutrients already in the particulate medium to be gas permeable and diffuse into the wine liquor.

And a fourth scheme is the optimization of the basic scheme, and the steam with the temperature of 80 ℃ is introduced into the second step, and the fresh dendrobium is put into the second step for steaming for 25 minutes. Tests show that the fresh dendrobium is steamed for 25 minutes by using steam at the temperature of 80 ℃, so that the nutrient components of the fresh dendrobium can be better maintained, and the overall quality of the dendrobium wine is improved.

And the fifth proposal is the optimization of the basic proposal, and the granular medium in the sixth proposal is prepared by evenly mixing 0.8kg of sandy soil, 0.4kg of tile mud, 0.3kg of red mud, 4g of distiller's yeast and 60g of tung wood sawdust with 500ml of water.

And a sixth step, adding 40g of dry dendrobium into the wine storage tank for soaking. The dried dendrobium further enhances the health care function of the dendrobium wine.

Drawings

The invention is described in further detail below with reference to the figures and the detailed description;

fig. 1 is a front sectional view of a white spirit storage facility in a sixth step of the present invention;

fig. 2 is a side sectional view of the white spirit storage facility in the sixth step of the present invention.

Detailed Description

Reference numerals: the wine storage box comprises a wine storage tank 1, a wine storage box 2, a box cover 3, an outer layer 4, an inner layer 5, a medium cavity 6, a wine containing plate 7, a spring 8, a limiting hook 9, a limiting block 10, a knocking rod 11, a knocking chamber 111, a knocking head 12, a drying layer 13, a support 14 and a rubber ring 15.

The invention is illustrated in further detail by the following specific embodiments:

the preparation and storage method of the dendrobium wine and the preparation and storage method of the dendrobium wine are described in detail by taking the example 1 as an example, and are characterized by being prepared from the following raw materials in parts by weight: 25 parts of wheat, 40 parts of corn kernels, 30 parts of fresh dendrobium, 0.4 part of distiller's yeast and 18 parts of potato kernels; the preparation method comprises the following steps:

firstly, pretreating raw materials, rinsing wheat to remove impurities, peeling corn into grains, peeling potatoes, cutting the potatoes into grains, and soaking the potatoes in clear water for 35 hours; cleaning fresh herba Dendrobii, and cutting into segments with length of 1-2 cm;

secondly, mixing and steaming, namely uniformly stirring wheat, corn kernels and potato kernels, putting the mixture into a steamer, introducing 80 ℃ steam for 50 minutes, stopping the steam, uniformly spraying wine clear water into the steamer until 45 ℃ warm water flows out of the bottom of the steamer, standing for 30 minutes, introducing the steam for steaming for 20 minutes, then adding fresh dendrobium, steaming for 25 minutes, and taking out to obtain a mixture;

fourthly, fermenting, namely taking out the uniformly mixed mixture and putting the mixture into a fermentation tank, and fermenting for 100 days to obtain fermented grains;

sixthly, infusing and storing, namely blending the raw wine, filling the blended raw wine into a pottery wine storage tank 1, adding 50g of lucid ganoderma, 30g of poria cocos and 40g of dried dendrobium for soaking, then placing the wine storage tank into a wine storage device for storage for 24-48 months to obtain semi-finished wine, and filtering and canning the semi-finished wine to obtain the finished wine.

Wherein wine storage device includes the wine jar 1 of pottery, still includes wooden wine storage box 2, and wine storage box 2 includes box body, box bottom and

lid

3, and 3 hems of lid are equipped with rubber circle 15. The arrangement of the rubber ring 15 enhances the sealing performance of white spirit storage, and avoids the excessive volatilization of the white spirit. The box body comprises two layers, namely an outer layer 4 and a flexible inner layer 5, a medium cavity 6 is arranged between the outer layer 4 and the inner layer 5, the upper two thirds of the inner layer 5 is a soft breathable film, and the lower one third of the inner layer is a wood structure. The gas permeable membrane can allow nutrients in the granular medium to be ventilated and diffused into the white spirit.

A drying layer 13 is arranged outside the wine storage box 2, a drying cavity is arranged between the drying layer 13 and the wine storage box 2, and a powdery drying agent is arranged in the drying cavity. Because the damp environment is very cautious in the white spirit storage process, the damp air can also influence the strong fragrance of the white spirit, so the drying layer 13 is arranged outside the wine storage box 2, the dryness in the wine storage box 2 is kept, and the fragrance of the white spirit is ensured.

As shown in fig. 2: the wine jar ejecting mechanism is arranged at the bottom of the box and comprises a wine containing plate 7 which is in sliding seal with the inner wall of the inner layer 5, limit hooks 9 which are arranged at four corners of the bottom of the wine containing plate 7, a limit block 10 which is hinged at the lower end of the inner wall of the inner layer 5 and can be abutted against the limit hooks 9, a spring 8 which connects the bottom of the box and the bottom of the wine containing plate 7, and a knocking block which is arranged in the medium cavity 6 and is opposite to the limit block 10, wherein the knocking block comprises a knocking rod 11 and a knocking head 12, the knocking head 12 is opposite to the limit block 10, the knocking rod 11 is positioned in the medium cavity 6, a knocking chamber 111 for moving the knocking block is arranged in the medium cavity 6, a support 14 is arranged at the lower end in the knocking chamber 111, a knocking rod 11 is hinged on the support 14, the support 14 is arranged at the lower end of the knocking chamber 111, and by the principle of a lever 8, when the knocking head 12 is controlled by the knocking rod 11 to knock the limiting block 10, the knocking rod 11 is controlled from the top end of the wine storage box 2, so that the knocking force of the knocking head 12 on the limiting block 10 can be enhanced.

A storage cavity is arranged in the limiting block 10, an air outlet is formed in the side wall of the limiting block 10, sodium azide is filled in the storage cavity, the air outlet is communicated with the medium cavity 6, and a rubber plug is plugged at the air outlet. The rubber plug has strong deformability, and can ensure the sealing property of the storage cavity. The granular medium is prepared by uniformly mixing 0.8kg of sandy soil, 0.4kg of tile mud, 0.3kg of red mud, 4g of distiller's yeast and 60g of tung wood sawdust with 500ml of water; the granular medium is arranged, so that miscellaneous gas in the wine can be volatilized, impurities can permeate into the granular medium, the wine is cooled, the wine can fully absorb nutrient components in the specially-made granular medium, most of the specially-made granular medium is substances such as varey, sandy soil, red mud and the like, the effect of constant temperature is achieved, and the wine stored in the device achieves the cellaring effect under the condition that a hole is not dug for cellaring.

The wine storage tank 1 made of pottery is filled with raw wine after blending, the middle lucid ganoderma, the poria cocos and the dry dendrobium are added into the wine storage tank 1, the box cover 3 of the wine storage box 2 is opened, granular media are placed into the medium cavity 6, then the wine storage tank 1 is placed, the inner layer 5 tightly supports the wine storage tank 1, the soft inner layer 5 can deform after being filled with the granular media, the shape of the wine storage tank 1 is adapted, the wine storage tank 1 is wrapped more tightly, and damage caused by collision of the wine storage tank 1 in the carrying process can be avoided. The box cover 3 is closed for storage, and the limiting hook 9 and the limiting block 10 are in a state of abutting against each other at the moment, so that the spring 8 is also in a pressing state of the wine containing plate 7 and the box bottom. When the wine storage box is stored and needs to be drunk, the box cover 3 is opened, the knocking block is controlled to knock the limiting block 10, sodium azide in the limiting block 10 is impacted to quickly generate gas, the gas quickly enters the medium cavity 6 to blow off part of granular medium in the medium cavity 6, the granular medium in the medium cavity 6 is reduced, a gap between the inner layer 5 and the wine storage tank 1 is increased, meanwhile, the knocking rod 11 is controlled from the top end of the wine storage box 2, through the lever 8 principle, when the knocking head 12 is controlled by the knocking rod 11 to knock the limiting block 10, the knocking force of the knocking head 12 on the limiting block 10 is enhanced, the limiting block 10 is impacted and rotated to be separated from the limiting hook 9, after the limiting block 10 is separated from the limiting hook 9, the pressing effect of the wine containing plate 7 and the box bottom on the spring 8 disappears, the spring 8 resets to jack the wine containing plate 7, the wine containing plate 1 on the wine containing plate 7 is lifted at the same time, and a part of the wine storage tank 1 is exposed, the part of the wine storage tank 1 exposed out of the wine storage box 2 is grasped, and the wine storage tank 1 is taken out.

The above description is only an example of the present invention and common general knowledge of known features in the schemes is not described herein. It should be noted that, for those skilled in the art, without departing from the concept of the present invention, several variations and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the utility of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.

Claims

1. The preparation and storage method of the dendrobium wine is characterized by comprising the following raw materials in parts by weight: 20-25 parts of wheat, 30-40 parts of corn kernels, 30-40 parts of fresh dendrobium, 0.3-0.6 part of distiller's yeast and 15-20 parts of potato kernels; the preparation method comprises the following steps:

sixthly, infusing and storing, namely pouring the blended raw wine into a ceramic wine storage tank, adding 50g of lucid ganoderma and 30g of poria cocos into the wine storage tank for soaking, and then putting the wine storage tank into a wine storage device for storing, wherein the wine storage device comprises a wooden wine storage box, the wine storage box comprises a box body, a box bottom and a box cover, the box body comprises two layers which are respectively an outer layer and a flexible inner layer, a medium cavity is arranged between the outer layer and the inner layer, the box bottom is provided with a wine tank ejection mechanism, the wine tank ejection mechanism comprises a wine containing plate, limiting hooks, limiting blocks, springs and a knocking block, the wine containing plate is slidably sealed on the inner wall of the inner layer, the limiting hooks are arranged at four corners of the bottom of the wine containing plate, the limiting blocks are hinged at the lower end of the inner wall of the inner layer and can abut against the limiting hooks, the springs are connected with the box bottom and the bottom of the wine containing plate, the knocking block is arranged in the medium cavity and opposite to the limiting blocks, the knocking block comprises a knocking rod, a knocking chamber for the knocking block to move is arranged in the medium cavity, a support is arranged at the lower end in the knocking chamber, the knocking rod is hinged on the support, the support is arranged at the lower end of the knocking chamber, a storage cavity is arranged in the limiting block, an air outlet is formed in the side wall of the limiting block, sodium azide is filled in the storage cavity, the air outlet is communicated with the medium cavity, and granular media which are prepared by uniformly mixing 0.5-1kg of sandy soil, 0.2-0.5kg of tile mud, 0.3-0.4kg of red mud, 3-5g of distiller's yeast and 50-60g of tung wood sawdust with 500-600ml of water are filled in the medium cavity; storing for 24-48 months to obtain semi-finished wine, filtering the semi-finished wine, and canning to obtain the finished wine.

2. The dendrobe wine preparation and storage method according to claim 1, wherein a drying layer is arranged outside the wine storage box in the sixth step, a drying cavity is arranged between the drying layer and the wine storage box, and a powdery drying agent is filled in the drying cavity.

3. The method for preparing and storing dendrobe wine of claim 1, wherein in the sixth step, the upper two thirds of the inner layer is soft breathable film, and the lower one third is wood structure.

4. The method for preparing and storing dendrobe wine as claimed in claim 1, wherein in the second step, steam at 80 ℃ is introduced, and fresh dendrobe is added for steaming for 25 minutes.

5. The method for preparing and storing dendrobe wine according to claim 1, wherein in the sixth step, the granular medium is prepared by uniformly mixing 0.8kg of sandy soil, 0.4kg of tile mud, 0.3kg of red mud, 4g of distiller's yeast and 60g of tung wood sawdust with 500ml of water.

6. The method for preparing and storing dendrobe wine as claimed in claim 1, wherein in the sixth step, 40g of dry dendrobe is further added into the wine storage tank for soaking.