CN108676647A - A kind of peach blossom Spirit manufacture craft - Google Patents
A kind of peach blossom Spirit manufacture craft Download PDFInfo
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- CN108676647A CN108676647A CN201810496731.8A CN201810496731A CN108676647A CN 108676647 A CN108676647 A CN 108676647A CN 201810496731 A CN201810496731 A CN 201810496731A CN 108676647 A CN108676647 A CN 108676647A
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- peach blossom
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- General Health & Medical Sciences (AREA)
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Abstract
Health liquor technical field of the present invention, provide a kind of peach blossom Spirit manufacture craft, first use the culture medium containing traditional Chinese medicine ingredients such as peach blossoms, Mycelium culture is carried out for Hericium erinaceus, it cultivates after covering with culture medium to mycelium, the peach blossom Spirit that will be made after fermentation, distillation together with fermentation grain together containing mycelial fermentation culture medium.This is simple for process, by the active ingredient in raw material fully through everfermentation, distillation, composition extraction is more perfect, both wine primary characteristic had been saved, the flavours such as peach blossom perfume (or spice) are increased again, the quantity containing more poisonous and harmful substances such as methanol, aldehydes, fusel oil, lead, chloride etc. in wine is also reduced through everfermentation simultaneously, and is prepared with stomach invigorating, beautifying face and moistering lotion, the peach blossom Spirit for improving immunity.
Description
Technical field
The invention belongs to health liquor technical fields, and in particular to a kind of peach blossom Spirit manufacture craft.
Background technology
Attention with people to plant nutrient health-care effect, many release one after another by the product of raw material of plant.It is modern
Studies have shown that peach blossom is rich in Kaempferol, carrotene and multivitamin and trace mineral, there is the effect of Li Shui, promoting blood circulation；
Peach blossom then contains there are many sugar, tartaric acid, various trace elements, the effect of often eating strengthening the spleen and stomach, liver protection blood-nourishing.
After typically peach blossom rubbing is slurried for existing peach blossom wine, then carries out fermentation and be prepared.This preparation method list
It is pure using peach blossom as raw material, and flavor of the peach blossom after rubbing is changed in preparation process, manufactured peach blossom wine flavour list
It is thin, it is not strong enough naturally, mouthfeel is poor, and need to add some food additives and can be only achieved desired effect, this disappears with the modern times
Expense person pursue taste of food it is strong it is natural, can give sense organ it is fine enjoy, demand that food is additive-free is there are a certain distance,
And do not have the U.S. that can keep the distinctive faint scent fragrance of delicate fragrance type Spirit so far, while there is natural strong peach blossom perfume again
Peach blossom wine occurs.
Invention content
The purpose of the present invention is to provide a kind of peach blossom Spirit manufacture craft, which can effectively extract in peach blossom
Active principle, preparation method is simple, solves in the prior art that peach blossom wine flavour is thin, it is not strong enough naturally, mouthfeel it is poor and
It needs to add the problems such as some food additives can be only achieved desired effect.
To achieve the above object, the present invention adopts the following technical scheme that：
The peach blossom Spirit manufacture craft, includes the following steps：
（1）After taking fresh peach blossom to clean, drain, it is spare；
（2）Take corncob, Semen Coicis to impregnate 12h in 25 DEG C of water, by corncob, Semen Coicis respectively with water with mass ratio be 1:2 ratios
It is taken out after steaming 30min, water is fallen in drip, spare；
（3）It is mixed crushings after taking astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom drying, addition step
（2）In the Semen Coicis, the corncob that prepare crush together, add water and stir evenly, bottle, it is spare after high pressure sterilization；
（4）Hedgehog fungus bacterial is inoculated into step（3）In the culture medium of preparation, half-light culture is carried out at 20-35 DEG C, illumination is strong
Degree is 30-50lx, waits for that hericium mycelium covers with culture medium, that is, terminates culture, obtains fermentation culture medium；
（5）It after taking red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice to impregnate 4-5h in 25 DEG C of water, pulls out, water is fallen in drip
Point, then while being cooked respectively to 90% pour out, mix in proportion, stir and evenly mix as grain to be fermented, wait for that central temperature drops to 26 ~ 30
DEG C when, by step（4）The fermentation culture medium of acquisition is added after breaing up, and distiller's yeast is added, and is uniformly mixed, and dress cylinder fermentation, temperature is protected
It holds at 25 ~ 35 DEG C, places 2-7 days；
（6）By step（5）After obtained filtering fermentation liquor, single flash is carried out, acquisition slightly evaporates wine, then is distilled, i.e.,
Obtain peach blossom Spirit.
Step（3）Middle astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom, Semen Coicis, corncob mass parts
Number ratios be：4：1：2：2：3：2：5：10：10, the content of water is the 60-70% of its total weight.
Step（5）Middle red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice mass fraction ratio be 5:4:4:5:
2:3。
Step（5）Middle fermentation grain and the mass ratio of fermentation culture medium are：5:3.
Step（5）The mass ratio 1 of middle distiller's yeast and red sorghum rice:50.
The advantage of the invention is that：
（1）The present invention using will be prepared into the fermentation medium of Hericium erinaceus containing ingredients such as peach blossom, Radix Astragalis, inoculation Hericium erinaceus it
Afterwards, be conducive to the growth of hericium mycelium, while being conducive to the mutual fusion between effective component of chinese medicine, and effectively increase
Polyoses content in mycelium.
（2）Rich in the polysaccharide with nourishing the stomach, antitumor, anti-aging, reducing blood lipid and immunological regulation meaning, three in Hericium erinaceus
The mycelium fermentation object that fermented and cultured obtains is added to fermentation grain by terpene and adenosine, and cooperate fermentation with red yeast rice, can make each original
Active ingredient in material fully discharges, and improves the health-care effect of peach blossom wine；When being greatly reduced the brew of peach blossom wine simultaneously
Between, it is only necessary to it 2-5 days can complete fermentation process.
（3）The present invention is by Hericium erinaceus and peach blossom, Radix Astragali, jujube, cloves, mulberry leaf, watermelon seeds, black tea, Semen Coicis, corncob
Equal ingredients pass through secondary fermentation, and active ingredient is fully merged, and through everfermentation, distillation, composition extraction is more perfect, both saves
Wine primary characteristic, and increase the flavours such as peach blossom perfume (or spice), while being also reduced in wine containing more toxic through everfermentation
The quantity of substance such as methanol, aldehydes, fusel oil, lead, chloride etc., and prepare with stomach invigorating, beautifying face and moistering lotion, improve immunity
Peach blossom Spirit.
Specific implementation mode
Embodiment 1
The peach blossom Spirit manufacture craft, includes the following steps：
（1）After taking fresh peach blossom to clean, drain, it is spare；
（2）Take corncob, Semen Coicis to impregnate 12h in 25 DEG C of water, by corncob, Semen Coicis respectively with water with mass ratio be 1:2 ratios
It is taken out after steaming 30min, water is fallen in drip, spare；
（3）It is mixed crushings after taking astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom drying, addition step
（2）In the Semen Coicis, the corncob that prepare crush together, add water and stir evenly, bottle, it is spare after high pressure sterilization；
（4）Hedgehog fungus bacterial is inoculated into step（3）In the culture medium of preparation, inoculum concentration 5% carries out half-light training at 25 DEG C
It supports, intensity of illumination 40lx waits for that hericium mycelium covers with culture medium, that is, terminates culture, obtains fermentation culture medium；
（5）After taking red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice to impregnate 4h in 25 DEG C of water, to pull out, moisture is fallen in drip,
It pours out when cooked respectively to 90% again, mixes in proportion, stirring and evenly mixing will when central temperature drops to 26 DEG C for grain to be fermented
Step（4）The fermentation culture medium of acquisition is added after breaing up, and distiller's yeast is added, and is uniformly mixed, and dress cylinder fermentation, temperature is maintained at 30
DEG C, it places 2 days；
（6）By step（5）After obtained filtering fermentation liquor, single flash is carried out, acquisition slightly evaporates wine, then is distilled, i.e.,
Obtain peach blossom Spirit.
Step（3）Middle astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom, Semen Coicis, corncob mass parts
Number ratios be：4：1：2：2：3：2：5：10：10, water content 65%.
Step（5）Middle red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice mass fraction ratio be 5:4:4:5:
2:3。
Step（5）Middle fermentation grain and the mass ratio of fermentation culture medium are：5:3.
Step（5）The mass ratio 1 of middle distiller's yeast and red sorghum rice:50.
Embodiment 2
The peach blossom Spirit manufacture craft, includes the following steps：
（1）After taking fresh peach blossom to clean, drain, it is spare；
（2）Take corncob, Semen Coicis to impregnate 12h in 25 DEG C of water, by corncob, Semen Coicis respectively with water with mass ratio be 1:2 ratios
It is taken out after steaming 30min, water is fallen in drip, spare；
（3）It is mixed crushings after taking astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom drying, addition step
（2）In the Semen Coicis, the corncob that prepare crush together, add water and stir evenly, bottle, it is spare after high pressure sterilization；
（4）Hedgehog fungus bacterial is inoculated into step（3）In the culture medium of preparation, inoculum concentration 4% carries out half-light training at 25 DEG C
It supports, intensity of illumination 50lx waits for that hericium mycelium covers with culture medium, that is, terminates culture, obtains fermentation culture medium；
（5）After taking red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice to impregnate 5h in 25 DEG C of water, to pull out, moisture is fallen in drip,
It pours out when cooked respectively to 90% again, mixes in proportion, stirring and evenly mixing will when central temperature drops to 30 DEG C for grain to be fermented
Step（4）The fermentation culture medium of acquisition is added after breaing up, and adds peach blossom, and distiller's yeast is added, and is uniformly mixed, dress cylinder fermentation, temperature
Degree is maintained at 25 DEG C, places 5 days；
（6）By step（5）After obtained filtering fermentation liquor, single flash is carried out, acquisition slightly evaporates wine, then is distilled, i.e.,
Obtain peach blossom Spirit.
Step（3）Middle astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom, Semen Coicis, corncob mass parts
Number ratios be：4：1：2：2：3：2：5：10：10, the content of water is the 60% of its total weight.
Step（5）Middle red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice mass fraction ratio be 5:4:4:5:
2:3。
Step（5）Middle fermentation grain and the mass ratio of fermentation culture medium are：5:3.
Step（5）The mass ratio 1 of middle distiller's yeast and red sorghum rice:50.
Embodiment 3
The peach blossom Spirit manufacture craft, includes the following steps：
（1）After taking fresh peach blossom to clean, drain, it is spare；
（2）Take corncob, Semen Coicis to impregnate 12h in 25 DEG C of water, by corncob, Semen Coicis respectively with water with mass ratio be 1:2 ratios
It is taken out after steaming 30min, water is fallen in drip, spare；
（3）It is mixed crushings after taking astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom drying, addition step
（2）In the Semen Coicis, the corncob that prepare crush together, add water and stir evenly, bottle, it is spare after high pressure sterilization；
（4）Hedgehog fungus bacterial is inoculated into step（3）In the culture medium of preparation, inoculum concentration 4% carries out half-light training at 30 DEG C
It supports, intensity of illumination 30-50lx waits for that hericium mycelium covers with culture medium, that is, terminates culture；
（5）After taking red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice to impregnate 4h in 25 DEG C of water, to pull out, moisture is fallen in drip,
It pours out when cooked respectively to 90% again, mixes in proportion, stirring and evenly mixing will when central temperature drops to 26 DEG C for grain to be fermented
Step（4）The fermentation culture medium of acquisition is added after breaing up, and adds peach blossom, and distiller's yeast is added, and is uniformly mixed, dress cylinder fermentation, temperature
Degree is maintained at 25 DEG C, places 7 days；
（6）By step（5）After obtained filtering fermentation liquor, single flash is carried out, acquisition slightly evaporates wine, then is distilled, i.e.,
Obtain peach blossom Spirit.
Step（3）Middle astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom, Semen Coicis, corncob mass parts
Number ratios be：4：1：2：2：3：2：5：10：10, the content of water is the 70% of its total weight.
Step（5）Middle red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice mass fraction ratio be 5:4:4:5:
2:3。
Step（5）Middle fermentation grain and the mass ratio of fermentation culture medium are：5:3.
Step（5）The mass ratio 1 of middle distiller's yeast and red sorghum rice:50.
1 health liquor water-soluble polysaccharide content detection result of table
2 Spirit flavones content measurement result of table
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with repair
Decorations should all belong to the covering scope of the present invention.
Claims (5)
1. a kind of peach blossom Spirit manufacture craft, it is characterised in that：Include the following steps：
（1）After taking fresh peach blossom to clean, drain, it is spare；
（2）Take corncob, Semen Coicis to impregnate 12h in 25 DEG C of water, by corncob, Semen Coicis respectively with water with mass ratio be 1:2 ratios
It is taken out after steaming 30min, water is fallen in drip, spare；
（3）It is mixed crushings after taking astragalus mongholicus tablet, jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom drying, addition step
（2）In the Semen Coicis, the corncob that prepare crush together, add water and stir evenly, bottle, it is spare after high pressure sterilization；
（4）Hedgehog fungus bacterial is inoculated into step（3）In the culture medium of preparation, light culture is carried out at 20-35 DEG C, waits for Hericium erinaceus
Mycelium covers with culture medium, that is, terminates culture, obtains fermentation culture medium；
（5）It after taking red sorghum rice, glutinous rice, grains of oats, highland barley, wheat, rice to impregnate 4-5h in 25 DEG C of water, pulls out, water is fallen in drip
Point, then while being cooked respectively to 90% pour out, mix in proportion, stir and evenly mix as grain to be fermented, wait for that central temperature drops to 26 ~ 30
DEG C when, by step（4）The fermentation culture medium of acquisition is added after breaing up, and distiller's yeast is added, and is uniformly mixed, and dress cylinder fermentation, temperature is protected
It holds at 25 ~ 35 DEG C, places 2-7 days；
（6）By step（5）After obtained filtering fermentation liquor, single flash is carried out, acquisition slightly evaporates wine, then is distilled, i.e.,
Obtain peach blossom Spirit.
2. a kind of peach blossom Spirit manufacture craft according to claim 1, it is characterised in that：Step（3）It is middle astragalus mongholicus tablet, red
Jujube, cloves, mulberry leaf, watermelon seeds, black tea, peach blossom, Semen Coicis, corncob mass fraction ratio be：4：1：2：2：3：2：5：10：
10, the content of water is the 60-70% of its total weight.
3. a kind of peach blossom Spirit manufacture craft according to claim 1, it is characterised in that：Step（5）Middle red sorghum rice,
Glutinous rice, grains of oats, highland barley, wheat, rice mass fraction ratio be 5:4:4:5:2:3.
4. a kind of peach blossom Spirit manufacture craft according to claim 1, it is characterised in that：Step（5）Middle fermentation grain
Mass ratio with fermentation culture medium is：5:3.
5. a kind of peach blossom Spirit manufacture craft according to claim 1, it is characterised in that：Step（5）Middle distiller's yeast with it is red
The mass ratio 1 of sorghum rice:50.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810496731.8A CN108676647A (en) | 2018-05-22 | 2018-05-22 | A kind of peach blossom Spirit manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810496731.8A CN108676647A (en) | 2018-05-22 | 2018-05-22 | A kind of peach blossom Spirit manufacture craft |
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Family
ID=63807615
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| CN102391928A (en) * | 2011-11-28 | 2012-03-28 | 邢海明 | Peach blossom wine and its preparation method |
| CN102835251A (en) * | 2012-09-11 | 2012-12-26 | 史长山 | Submerged fermentation culturing method for medicinal hericium erinaceus mycelium liquid |
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Application publication date: 20181019 |