CN107299021B - Dendrobium officinale fermented wine and making method thereof - Google Patents
Dendrobium officinale fermented wine and making method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food, and particularly discloses a dendrobium officinale fermented wine and a preparation method thereof, wherein the dendrobium officinale fermented wine is prepared from the following raw materials in parts by weight: the black glutinous rice is prepared by weighing and cleaning black glutinous rice, soaking the black glutinous rice in clear water for 6-10 hours, steaming the black glutinous rice, and cooling to 38-40 ℃. The dendrobium officinale fermented wine provided by the invention has the effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, tonifying spleen and stomach, tonifying qi and activating blood and enhancing human immunity.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to dendrobium officinale fermented wine and a preparation method thereof.
Background
The main components of the dendrobium officinale comprise dendrobium polysaccharide, dendrobine, dendrophenol, dendrobiiamine and amino acid, and special phenanthrene and bibenzyl anti-tumor components, wherein the content of the dendrobium polysaccharide is up to 22%, so that the dendrobium polysaccharide can improve the human body immunity, enhance the memory, resist oxidation and aging, particularly the dendrobium polysaccharide can improve the number of leucocytes of patients, and has a good inhibition effect on tumor cells. Therefore, the dendrobium officinale is a good health-care food material. In recent years, health-care medicinal liquor prepared by taking dendrobium officinale as a raw material is gradually developed on the market.
However, the existing commercially available dendrobium officinale medicinal liquor only uses dendrobium officinale as a raw material, and the yield of the high-quality dendrobium officinale wine is limited because the dendrobium officinale itself is harsh in growth conditions and the number of the high-quality dendrobium officinale in the market is not large.
Disclosure of Invention
The dendrobium officinale fermented wine and the preparation method provided by the invention are brewed by taking black glutinous rice, dendrobium officinale and rice wine as main raw materials, so that the situation that only dendrobium officinale is taken as a raw material is avoided, and the production capacity of the dendrobium officinale wine can be enlarged.
The invention aims to provide dendrobium officinale fermented wine which is prepared from the following raw materials in parts by weight: 100 parts of black glutinous rice, 10-20 parts of dendrobium officinale, 0.5-1 part of Xiaoqu and 150-200 parts of rice wine with the alcoholic strength of more than or equal to 50 degrees;
the black glutinous rice is obtained by weighing and cleaning black glutinous rice, soaking the black glutinous rice in clear water for 6-10 hours, steaming the black glutinous rice, and cooling the cooked black glutinous rice to 38-40 ℃.
The invention also provides a preparation method of the dendrobium officinale fermented wine, which comprises the following steps:
s1, selecting the dendrobium officinale: selecting fresh dendrobium officinale strips which are grown for 2-3 years and are picked newly as raw materials; cleaning fresh dendrobium officinale strips, cutting into small sections of 4-5 cm, and flattening for later use;
s2, preparing black glutinous rice: weighing and cleaning black glutinous rice, soaking the black glutinous rice in clear water for 6-10 hours, steaming the black glutinous rice, and cooling to 38-40 ℃ to obtain black glutinous rice;
s3, weighing the following components in parts by weight: 100 parts of S2 black glutinous rice, 10-20 parts of S1 dendrobium officinale, 0.5-1 part of Xiaoqu and 150-200 parts of rice wine with the alcoholic strength of more than or equal to 50 degrees; uniformly stirring the weighed black glutinous rice, dendrobium officinale and Xiaoqu to obtain a fermentation raw material;
s4, fermentation: sealing and saccharifying the fermentation raw material of S3 at 28-30 ℃ for 5-10 days to obtain a saccharified raw material;
s5, ageing: adding the rice wine weighed by S3 into the saccharified raw material, ageing for 40-50 d, and filtering to obtain the clarified dendrobium officinale fermented wine.
Preferably, in the method for preparing the dendrobium officinale fermented wine, in the step S3, the method for preparing the rice wine comprises the following steps:
(1) steaming the rice, spreading and airing to room temperature, adding the Xiaoqu, uniformly stirring, and fermenting at 28-30 ℃ for 1-2 days to obtain saccharified rice;
(2) adding water into saccharified rice, fermenting at 28-30 deg.C for 7 days, distilling, collecting distillate liquor, and blending to alcohol content of 50 degree or more.
Preferably, in the preparation method of the dendrobium officinale fermented wine, when rice wine is prepared,
the addition amount of the Xiaoqu is 1 per mill of the mass of the raw rice; the addition amount of water is 100-150% of the raw rice.
Preferably, in the method for making the dendrobium officinale fermented wine, in S3, the container used for saccharification and fermentation is a ceramic jar.
Compared with the prior art, the dendrobium officinale fermented wine has the following beneficial effects:
(1) by researching the characteristic performance of the fresh dendrobium officinale strips and the black glutinous rice, combining the traditional glutinous rice wine fermentation technology and accurately controlling the process steps and process parameters for preparing the dendrobium officinale fermented wine from the fresh dendrobium officinale strips, the prepared dendrobium officinale fermented wine has good quality and has the characteristics of natural color, purple red color, clarification, luster, coexistence of the aroma of the black glutinous rice wine and the aroma of the dendrobium officinale, pure taste, harmonious taste and mellow, soft and soft taste.
(2) The black glutinous rice is rich in protein, carbohydrate, B vitamins, calcium, iron, potassium, magnesium and other nutrient elements, has rich nutrition, has the functions of appetizing and benefiting the middle warmer, tonifying spleen and warming liver, improving eyesight and activating blood circulation, and smoothing and replenishing essence when being eaten for a long time, and has good nourishing effect on juvenile poliosis, postpartum weakness, weakness after illness, anemia and kidney deficiency. The dendrobium polysaccharide in the dendrobium officinale can improve the number of leucocytes of patients, improve the immunity of human bodies, enhance the memory, resist oxidation and aging and have good inhibition effect on tumor cells. The dendrobium officinale wine has the effects of nourishing yin, tonifying kidney, strengthening spleen, warming liver, tonifying spleen and stomach, tonifying qi, activating blood and enhancing human immunity. In addition, the inventor discovers that the simultaneous use of the black glutinous rice and the dendrobium officinale has certain curative effect on calculus for the first time.
Detailed Description
The following detailed description of specific embodiments of the invention is provided, but it should be understood that the scope of the invention is not limited to the specific embodiments. Test methods in which specific conditions are not specified in the following examples are generally carried out under conventional conditions or under conditions recommended by the respective manufacturers.
Example 1
The dendrobium officinale fermented wine is prepared from the following raw materials in parts by weight: 100 parts of black glutinous rice, 10 parts of dendrobium officinale, 0.5 part of Xiaoqu and 150 parts of rice wine with the alcoholic strength of 60 degrees (v/v, namely 60% vol); the black glutinous rice is obtained by weighing and cleaning black glutinous rice, soaking the black glutinous rice in clear water for 6 hours, steaming the black glutinous rice, and cooling the black glutinous rice to 38-40 ℃. The preparation method specifically comprises the following steps:
s1, selecting the dendrobium officinale: selecting fresh dendrobium officinale strips which are grown for 2 years and are picked newly as raw materials; cleaning fresh dendrobium officinale strips, cutting into small sections of 4-5 cm, and flattening for later use;
s2, preparing black glutinous rice: weighing black glutinous rice, cleaning, soaking in clear water for 6 hours, steaming the black glutinous rice to ensure that all rice grains are not half-cooked, and cooling to 38-40 ℃ to obtain black glutinous rice;
s3, weighing the following components in parts by weight: 100 parts of S2 black glutinous rice, 10 parts of S1 dendrobium officinale, 0.5 part of Xiaoqu and 150 parts of rice wine with the alcoholic strength of 60 degrees; uniformly stirring the weighed black glutinous rice, dendrobium officinale and Xiaoqu to obtain a fermentation raw material;
s4, fermentation: placing the fermentation raw material of S3 in a pottery jar, sealing and saccharifying at 28-30 ℃ for 5d to obtain a saccharified raw material;
s5, ageing: adding the rice wine weighed in S3 into the saccharified raw material (the saccharified raw material is the wine containing the dendrobium officinale black glutinous rice), ageing for 40 days, and filtering to obtain the clarified dendrobium officinale fermented wine.
Example 2
The dendrobium officinale fermented wine is prepared from the following raw materials in parts by weight: 100 parts of black glutinous rice, 20 parts of dendrobium officinale, 1 part of Xiaoqu and 200 parts of rice wine with the alcoholic strength of 55 degrees (v/v, namely 55% vol); the black glutinous rice is obtained by weighing, cleaning and soaking the black glutinous rice in clear water for 10 hours, steaming the black glutinous rice and cooling to 38-40 ℃. The preparation method specifically comprises the following steps:
s1, selecting the dendrobium officinale: selecting fresh dendrobium officinale strips which are grown for 3 years, organically planted and newly picked as raw materials; cleaning fresh dendrobium officinale strips, cutting into small sections of 4-5 cm, and flattening for later use;
s2, preparing black glutinous rice: weighing black glutinous rice, washing, soaking in clear water for 10 hours, steaming the black glutinous rice to ensure that all rice grains are not half-cooked, and cooling to 38-40 ℃ to obtain black glutinous rice;
s3, weighing the following components in parts by weight: 100 parts of S2 black glutinous rice, 20 parts of S1 dendrobium officinale, 1 part of Xiaoqu and 200 parts of rice wine with the alcoholic strength of 60 degrees; uniformly stirring the weighed black glutinous rice, dendrobium officinale and Xiaoqu to obtain a fermentation raw material;
s4, fermentation: placing the fermentation raw material of S3 in a pottery jar, sealing and saccharifying at 28-30 ℃ for fermentation for 10 days to obtain a saccharified raw material;
s5, ageing: adding the rice wine weighed in S3 into the saccharified raw material (the saccharified raw material is the wine containing the dendrobium officinale black glutinous rice), ageing for 50 days, and filtering to obtain the clarified dendrobium officinale fermented wine.
Example 3
The dendrobium officinale fermented wine is prepared from the following raw materials in parts by weight: 100 parts of black glutinous rice, 15 parts of dendrobium officinale, 0.7 part of Xiaoqu and 175 parts of rice wine with the alcoholic strength of 50 degrees (v/v, namely 50% vol); the black glutinous rice is obtained by weighing and cleaning black glutinous rice, soaking the black glutinous rice in clear water for 8 hours, steaming the black glutinous rice, and cooling the black glutinous rice to 38-40 ℃. The preparation method specifically comprises the following steps:
s1, selecting the dendrobium officinale: selecting fresh dendrobium officinale strips which are grown for 2 years, organically planted and newly picked as raw materials; cleaning fresh dendrobium officinale strips, cutting into small sections of 4-5 cm, and flattening for later use;
s2, preparing black glutinous rice: weighing and cleaning black glutinous rice, soaking the black glutinous rice for 8 hours in clear water, steaming the black glutinous rice to ensure that all rice grains are not half-cooked, and cooling to 38-40 ℃ to obtain black glutinous rice;
s3, weighing the following components in parts by weight: 100 parts of S2 black glutinous rice, 15 parts of S1 dendrobium officinale, 0.7 part of Xiaoqu and 175 parts of rice wine with the alcoholic strength of 60 degrees; uniformly stirring the weighed black glutinous rice, dendrobium officinale and Xiaoqu to obtain a fermentation raw material;
s4, fermentation: placing the fermentation raw material of S3 in a pottery jar, sealing and saccharifying at 28-30 ℃ for fermentation for 7 days to obtain a saccharified raw material;
s5, ageing: adding the rice wine weighed in S3 into the fermentation raw material, ageing for 45d, and filtering to obtain the clarified dendrobium officinale fermented wine.
In the above examples 1 to 3, the rice wine may be a rice wine sold in the market with a grain size of 50 degrees or more, or may be prepared by self, and the preparation method of the rice wine includes the following steps:
(1) steaming the rice (the best northeast rice is adopted, the rice is washed, soaked in clear water for 6-10 hours and steamed until no white core exists), spreading and airing to room temperature, adding the Xiaoqu and stirring uniformly, and fermenting at 28-30 ℃ for 1-2 days to obtain saccharified rice;
(2) adding water into saccharified rice, fermenting at 28-30 deg.C for 7 days, distilling, collecting distillate liquor, and blending to alcohol content of 50 degree or more.
In the above examples 1 to 3, the dendrobium officinale fermented wine or the koji for rice wine was prepared from the western koji factory in pengzhou, brand: the raw materials of the Huaxi are bran, rice flour, corn flour, rhizopus, saccharomycetes and the like.
It should be noted that the dendrobium officinale fermented wine prepared in the above embodiments 1-3 can be further clarified, sterilized, packaged, and made into a packaged wine finished product for sale.
The wine is brewed by only taking the dendrobium officinale as a raw material or taking the black glutinous rice as the raw material, and the wine is brewed by mixing the dendrobium officinale and the black glutinous rice for the first time, so that the health care function and the medicinal value of each component are reserved, and the effect of simultaneously using the black glutinous rice and the dendrobium officinale on calculi has certain curative effect for the first time. 100 patients with calculus are selected for investigation and tracking, the calculus of the patients exists in the parts of bladder, ureter, kidney and the like, the diameter of the calculus is about 0.6cm, the patients continuously take the fermented wine of the embodiment 1 of the invention for one month, and 10ml of the fermented wine is taken every day, and the result shows that the diameter of the calculus of 49 people is reduced to be less than 0.3cm, 10 calculus is completely eliminated, the medicine effective rate reaches 59%, and the health care effect is good.
It should be noted that when the claims of the present invention refer to numerical ranges, it should be understood that two endpoints of each numerical range and any numerical value between the two endpoints can be selected, and since the steps and methods adopted are the same as those of embodiments 1 to 3, in order to prevent the redundancy, the present invention describes the preferred embodiments 1 to 3 and the effects thereof, but once a person skilled in the art knows the basic inventive concept, other changes and modifications can be made to these embodiments. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (2)
1. The dendrobium officinale fermented wine is characterized by being prepared from the following raw materials in parts by weight: 100 parts of black glutinous rice, 10-20 parts of dendrobium officinale, 0.5-1 part of Xiaoqu and 150-200 parts of rice wine with the alcoholic strength of more than or equal to 50 degrees;
the preparation process of the dendrobium officinale fermented wine specifically comprises the following steps:
s1, selecting the dendrobium officinale: selecting fresh dendrobium officinale strips which are grown for 2-3 years and are picked newly as raw materials; cleaning fresh dendrobium officinale strips, cutting into small sections of 4-5 cm, and flattening for later use;
s2, preparing black glutinous rice: weighing and cleaning black glutinous rice, soaking the black glutinous rice in clear water for 6-10 hours, steaming the black glutinous rice, and cooling to 38-40 ℃ to obtain black glutinous rice;
s3, weighing the following components in parts by weight: 100 parts of S2 black glutinous rice, 10-20 parts of S1 dendrobium officinale, 0.5-1 part of Xiaoqu and 150-200 parts of rice wine with the alcoholic strength of more than or equal to 50 degrees; uniformly stirring the weighed black glutinous rice, dendrobium officinale and Xiaoqu to obtain a fermentation raw material;
the specific preparation process of the rice wine comprises the following steps: steaming rice, spreading and airing to room temperature, adding Xiaoqu and uniformly stirring, fermenting at 28-30 ℃ for 1-2 days to obtain saccharified rice, adding water into the saccharified rice, fermenting at 28-30 ℃ for 7 days, distilling, collecting distillate liquor, and blending the distillate liquor until the alcoholic strength is more than or equal to 50 ℃;
the addition amount of the Xiaoqu is 1 per mill of the mass of the raw rice; the adding amount of the water is 100-150% of the weight of the raw rice;
s4, fermentation: sealing and saccharifying the fermentation raw material of S3 at 28-30 ℃ for 5-10 days to obtain a saccharified raw material;
s5, ageing: adding the rice wine weighed by S3 into the saccharified raw material, ageing for 40-50 d, and filtering to obtain clear dendrobium officinale fermented wine;
the dendrobium officinale fermented wine has a curative effect on calculi.
2. The method for preparing the dendrobium officinale fermented wine according to claim 1, wherein in S3, the container used for saccharification and fermentation is a ceramic jar.
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| CN108192784A (en) * | 2018-02-08 | 2018-06-22 | 平南县德湖种养农民专业合作社 | A kind of production method of dendrobium candidum ginseng health-care wine |
| CN108251252A (en) * | 2018-04-04 | 2018-07-06 | 华南农业大学 | Dendrobium candidum leaf fermented wine and preparation method thereof |
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| CN112195077A (en) * | 2020-09-26 | 2021-01-08 | 齐鲁工业大学 | Formula for preparing health-preserving fermented wine from dendrobium huoshanense |
| CN112538405A (en) * | 2020-12-08 | 2021-03-23 | 汉中锐嘉弘农业有限公司 | Pure-grain rhizoma polygonati rice wine and brewing method thereof |
| CN112375642A (en) * | 2020-12-14 | 2021-02-19 | 浙江天方科技股份有限公司 | Dendrobium officinale health wine and preparation method thereof |
| CN115895807B (en) * | 2022-11-08 | 2024-06-14 | 安徽钊润科技有限公司 | Dendrobium wine making method |
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