CN113122419A - Formula and preparation process of natural Chinese medicinal material baijiu Xiaoqu - Google Patents
Formula and preparation process of natural Chinese medicinal material baijiu Xiaoqu Download PDFInfo
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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Abstract
The invention provides a formula and a preparation process of a natural Chinese medicinal material Xiaoqu liquor, and relates to the technical field of food processing. The formula of the natural Chinese medicinal material white spirit Xiaoqu comprises the following components in parts by weight: 1-5 parts of sargentgloryvine stem, 1-5 parts of mucuna sinensis, 1-3 parts of sargentgloryvine stem, 2-6 parts of cogongrass, 0.5-2 parts of ricepaperplant pith, 2-6 parts of polygonatum odoratum, 0.5-1.5 parts of radix asparagi, 50-70 parts of creeping corydalis herb, 15-25 parts of creeping climbing groundsel herb, 5-15 parts of water chestnut, 2-5 parts of four-tile, 0.5-3 parts of thatch asarum herb, 2-6 parts of sweet grass, 3-5 parts of hovenia dulcis, 1-3 parts of acorus calamus, 50-80 parts of rice flour, 15-40 parts of wheat bran and 5-20 parts of bran, wherein the sargentgloryvine stem and the mucuna vine stem are taken from rattan underground rhizome part, and the sargentgloryvine stem, the cogongrass, the ricepa. Through research on a group drinking a large amount of grain wine prepared from the natural Chinese medicinal material white spirit Xiaoqu, the grain wine prepared by adding the Xiaoqu has the advantages of fragrance, no peculiar smell, thin stream, threadlike shape, soft and smooth mouth, sweet aftertaste, quick sobering-up and little uncomfortable feeling when being drunk.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a formula and a preparation process of a natural Chinese medicinal material Xiaoqu liquor.
Background
The distiller's yeast brewing is the essence of Chinese brewing. The microorganisms growing in the distiller's yeast are mainly moulds, the utilization of the moulds is a great invention and creation of Chinese people, and most of Chinese wines are brewed by the distiller's yeast since written records. The yeast for wine brewing is characterized in that a large number of microorganisms, amylase, saccharifying enzyme, protease and the like secreted by the microorganisms grow on the yeast, and the enzymes have catalytic action and can accelerate the conversion of starch, protein and the like in grains into sugar, amino acid and the like. The sugar is converted into alcohol under the action of enzyme of yeast, and the distiller's yeast contains starch, protein, etc. and is also used as brewing material. With the vigorous development of the economic society, China is reformed and opened to enter deep water areas, people in industrialized times advocate nature, pursue trueness and have stronger environmental awareness, and methods created by ancient people in China will increasingly show the important functions of the people.
The commercial distiller's yeast on the market at present mainly has the following problems: the bad merchants use a large amount of chemical distiller's yeast with short fermentation time and much wine in the process of making wine under the drive of benefits, the wine added with synthetic chemical substances has poor quality, and the wine is difficult to metabolize by a human body after drinking and has great influence on physical and mental health of consumers; some wine-making factories abandon or partially replace original natural distiller's yeast formulas due to high purchasing cost, large market demand and the like, and blend the wine by adding chemicals such as sodium cyclamate, flavoring agent, plasticizer and the like when the wine quality is low, so that the benefits and bodies of consumers are damaged; the price of the high-quality wine in the market is too high, and the wine is difficult to obtain by common consumers; the method has the advantages that the land plants which can be used safely are difficult to obtain due to serious air and land pollution, poor land, excessive use of pesticides and fertilizers, large difference of plant resource regions, manual planting, irregular harvesting time and the like, the obtained effective components of the plants are low, and the distiller's yeast added with grains has poor expression; the modern society excessively pursues westernization and the social pressure of young people is increased day by day, particularly in minority regions, the traditional culture inheritance problems of natural distiller's yeast and the like are common, and the modern society pursues fast rhythm and benefits before sight.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a formula and a preparation process of a natural Chinese medicinal material Xiaoqu liquor, and solves the problem of poor quality of chemical distiller's yeast.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a formula of a natural Chinese medicinal material white spirit Xiaoqu comprises the following components in parts by weight: 1 to 5 parts of sargentgloryvine stem, 1 to 5 parts of spatholobus stem, 1 to 3 parts of sargentgloryvine stem, 2 to 6 parts of cogongrass, 0.5 to 2 parts of ricepaper pith, 2 to 6 parts of polygonatum odoratum, 0.5 to 1.5 parts of asparagus cochinchinensis, 50 to 70 parts of creeping corydalis herb, 15 to 25 parts of creeping climbing groundsel herb, 5 to 15 parts of water chestnut, 2 to 5 parts of four-tile, 0.5 to 3 parts of thatch asarum herb, 2 to 6 parts of sweet grass, 3 to 5 parts of hovenia dulcis, 1 to 3 parts of acorus calamus, 50 to 80 parts of rice flour, 15 to 40 parts of wheat bran and 5 to 20 parts of bran, the sargentgloryvine stem and the small sargentgloryvine stem are taken as rattan parts, the caulis kadsurae Longipedunculatae, the lalang grass rhizome, the ricepaperplant pith, the polygonatum odoratum and the radix asparagi are taken as underground rhizome parts, the above materials are selected from herba Centellae, herba Calthae Membranaceae, herba Chloranthi Henryi, herba asari, and Glycyrrhrizae radix, and the rhizoma Acori Calami is white.
A preparation process of a natural Chinese medicinal material liquor starter comprises the following specific production steps:
firstly, carrying out ultrasonic cleaning on sargentgloryvine stem, mucuna sinensis, kadsura pepper stem, cogongrass, ricepaperplant pith, polygonatum odoratum, radix asparagi, creeping corydalis tuber, creeping climbing groundsel herb, water chestnut, four tiles, thatch asarum, sweet grass, hovenia dulcis and acorus calamus for 20 minutes, drying to obtain a dry raw material, and removing seeds from hovenia dulcis fruits;
removing impurities from the dried raw materials, taking out rotten and deteriorated parts, grinding, sieving by a 200-mesh sieve, and mixing and stirring the ground raw materials to obtain mixed raw materials;
putting the mixed raw materials in the step two into a pot, adding water until the water overflows the mixed raw materials, boiling the mixed raw materials and the water with big fire, boiling the mixed raw materials and the water with slow fire for 25 minutes, and boiling the water to be dry;
taking out the raw materials steamed in the step three, spreading the raw materials, and naturally cooling the raw materials to 25 ℃ to obtain a first raw material matrix;
step five, adding a small amount of water into the rice flour, the wheat bran and the bran, uniformly stirring to obtain a second raw material matrix, mixing the second raw material matrix and the first raw material matrix in a one-to-one manner, and uniformly stirring to obtain a comprehensive matrix;
and step six, cleaning hands while the hands are still warm, quickly kneading the comprehensive matrix into semi-finished white spirit starter with the size of chicken eggs, uniformly placing the semi-finished white spirit starter in a sealed container, paving cotton cloth in the container, taking out the semi-finished white spirit starter and drying the semi-finished white spirit starter when white fluff growing out of the semi-finished white spirit starter is observed within a period of 48-72 hours to obtain the white spirit starter.
Preferably, the water is dried in the third step to such an extent that the mixed raw material is kept wet and does not drip when kneaded.
Preferably, the preservation temperature of the semi-finished product of the white spirit Xiaoqu in the step six in a sealed container is 35 ℃.
Preferably, the sargentgloryvine stem, the small sargentgloryvine stem, the spiced sargentgloryvine stem, the cogongrass, the ricepaperplant pith, the polygonatum odoratum, the asparagus cochinchinensis, the climbing groundsel herb, the common water chestnut, the Chinese chloranthus, the Maocai grass, the sweet grass, the hovenia dulcis and the acorus calamus are mature Chinese herbal medicines harvested in autumn.
(III) advantageous effects
The invention provides a formula and a preparation process of a natural Chinese medicinal material Xiaoqu liquor. The method has the following beneficial effects:
the invention applies the Xiaoqu liquor to the fermentation production of liquor. The creeping cliff incense is used as a monarch drug and has the effects of powerful drug effect, fragrance, tarnish removal, meridian and collateral dredging, and muscle and bone strengthening; the creeping woodbetony herb is a ministerial drug and has the effects of assisting in stimulating the efficacy of the drugs, being aromatic, promoting the circulation of qi and blood, promoting urination, and helping the liver and kidney to alleviate hangover; the herba asari Forbesii is used as ministerial drug with effects of perfuming, relaxing muscles and tendons, activating collaterals, promoting qi and blood circulation, invigorating stomach, resolving food stagnation, and accelerating metabolism; the sweet grass is used as a ministerial drug, has the fragrance of the green grass, tonifies qi, tastes sweet and sweet, moistens lung, clears away heat and toxic material, and presses bitter and sweet; the caulis spatholobi is an adjuvant drug for promoting blood circulation, removing blood stasis, detoxifying, promoting urination and accelerating the decomposition and metabolism of endotoxin in a human body; the cogongrass rhizome is an adjuvant drug for wetting the throat, clearing heat and cooling blood, helping the liver to metabolize alcohol and increasing the fragrant and sweet taste; the hovenaia dulcis is an adjuvant drug for providing energy, sobering up and relaxing the bowels for the human body; the polygonatum odoratum is an adjuvant drug for strengthening body resistance, clearing heat, moistening dryness and improving taste; the sargentgloryvine stem is used for promoting blood circulation, relaxing tendons and resisting fatigue; the five-spice sargentgloryvine stem has the characteristics of aromatic messenger medicine, relaxing tendons and activating collaterals, strengthening spleen and promoting digestion and aromatic migration; the herba asari has effects of making drug fragrant, pungent and fleeting, eliminating phlegm and phlegm, promoting diuresis and inducing resuscitation, stimulating appetite, and increasing alcohol content; the four tiles are used for moistening the medicines, enhancing the body detoxification, activating blood circulation and removing blood stasis; the medulla Tetrapanacis has effects of promoting diuresis, relieving stuffy nose, dilating capillary blood vessel, and promoting body toxic substance discharge; the rhizoma Acori Calami has effects of invigorating stomach, eliminating phlegm, preventing phlegm, inducing resuscitation, and improving wine body aftertaste. The fourteen medicinal materials are efficiently combined and matched by a monarch, minister, assistant and guide method, are boiled by high-temperature water to synthesize a unique natural compound group, and are combined with rice flour and rice husks to be freely matched and bred in a low-temperature fermentation process, so that the rice flour is formed naturally. Through research on a group drinking a large amount of grain wine prepared from the natural Chinese medicinal material white spirit Xiaoqu, the grain wine prepared by adding the Xiaoqu has the advantages of fragrance, no peculiar smell, thin stream, threadlike shape, soft and smooth mouth, sweet aftertaste, quick sobering-up and little uncomfortable feeling when being drunk.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
the embodiment of the invention provides a formula of a natural Chinese medicinal material distilled spirit Xiaoqu, which comprises the following components in parts by weight: the drug is characterized by comprising the following raw materials, by weight, 1 part of sargentgloryvine stem, 1 part of mucuna sinensis, 2 parts of cogongrass, 0.5 part of ricepaperplant pith, 2 parts of polygonatum odoratum, 0.5 part of radix asparagi, 50 parts of climbing bergenia herb, 15 parts of climbing bergenia herb, 5 parts of water chestnut, 2 parts of four tiles, 0.5 part of couch grass asarum, 2 parts of sweet grass, 3 parts of hovenia dulcis, 1 part of acorus calamus, 50 parts of rice flour, 15 parts of wheat bran and 5 parts of bran.
A preparation process of a natural Chinese medicinal material liquor starter comprises the following specific production steps:
firstly, carrying out ultrasonic cleaning on sargentgloryvine stem, mucuna sinensis, kadsura pepper stem, cogongrass, ricepaperplant pith, polygonatum odoratum, radix asparagi, creeping corydalis tuber, creeping climbing groundsel herb, water chestnut, four tiles, thatch asarum, sweet grass, hovenia dulcis and acorus calamus for 20 minutes, drying to obtain a dry raw material, and removing seeds from hovenia dulcis fruits;
removing impurities from the dried raw materials, taking out rotten and deteriorated parts, grinding, sieving by a 200-mesh sieve, and mixing and stirring the ground raw materials to obtain mixed raw materials;
putting the mixed raw materials in the step two into a pot, adding water until the water overflows the mixed raw materials, boiling the mixed raw materials and the water with big fire, boiling the mixed raw materials and the water with slow fire for 25 minutes, and boiling the water to be dry;
taking out the raw materials steamed in the step three, spreading the raw materials, and naturally cooling the raw materials to 25 ℃ to obtain a first raw material matrix;
step five, adding a small amount of water into the rice flour, the wheat bran and the bran, uniformly stirring to obtain a second raw material matrix, mixing the second raw material matrix and the first raw material matrix in a one-to-one manner, and uniformly stirring to obtain a comprehensive matrix;
and step six, cleaning hands while the hands are still warm, avoiding the influence of hand stains on the comprehensive matrix, quickly pinching the comprehensive matrix into semi-finished white spirit koji with the size of chicken eggs, uniformly placing the semi-finished white spirit koji into a sealed container, paving cotton cloth in the container, observing that the semi-finished white spirit koji grows white villi in 48-72 hours, taking out the semi-finished white spirit koji, drying, and finishing fermentation to obtain the white spirit koji.
The water is dried in the third step to the extent that the mixed raw materials are kept moist and do not drip when being pinched.
And in the sixth step, the preservation temperature of the semi-finished product of the distilled spirit Xiaoqu in the sealed container is 35 ℃. Sargentgloryvine stem, kadsura pepper stem, lalang grass rhizome, ricepaperplant pith, polygonatum, cochinchnese asparagus root, creeping corydalis herb, creeping climbing groundsel herb, water chestnut, Chinese chloranthus, couchgrass serving as asarum, sweet grass, honey raisin tree and acorus calamus are mature Chinese herbal medicines harvested in autumn, and the good quality of the traditional Chinese medicines is ensured.
Example two:
a formula of a natural Chinese medicinal material white spirit Xiaoqu comprises the following components in parts by weight: the drug is characterized by comprising the following raw materials, by weight, 4 parts of sargentgloryvine stem, 3 parts of mucuna sinensis, 2 parts of kadsura pepper stem, 4 parts of cogongrass, 1 part of ricepaperplant pith, 3 parts of polygonatum odoratum, 1.5 parts of radix asparagi, 63 parts of creeping corydalis herb, 18 parts of climbing groundsel herb, 10 parts of water chestnut, 4 parts of four tiles, 1.3 parts of couch grass asarum, 4 parts of sweet grass, 4 parts of hovenia dulcis, 2 parts of acorus calamus, 68 parts of rice flour, 32 parts of wheat bran and 15 parts of bran.
Use example one:
taking 390kg of dried sorghum and 10kg of rice hull, uniformly stirring, pouring water for soaking for 12 hours, putting the mixture into a pot, boiling the mixture with strong fire, and boiling the mixture with slow fire until the sorghum can be manually crushed; taking out, spreading, naturally cooling to 20 deg.C, adding ground 10kg Chinese liquor Xiaoqu, stirring, placing in a lightproof ceramic wine jar, placing in a shady and cool place, covering tightly with a wood cover, and sealing with plant ash; taking out after fermenting for 3 months, and distilling the fermented product in a liquor distiller to obtain the sorghum liquor.
1. Using the sorghum liquor prepared in example 1, 10 consumers were served in Rexingxing town tracking in Tamarimo county, Guizhou, 8 men and 2 women, aged 22-68 years.
2. The eating method comprises the following steps: the kaoliang spirit prepared in example 1 was drunk after lunch, the drinking amount was 150mL, the drinking time was completed within one hour, and evaluation was performed after 24 hours.
Use example two:
uniformly stirring 200kg of dried sorghum and 4kg of rice hull, pouring water for soaking for 12 hours, putting the materials into a pot, boiling the materials with strong fire, and boiling the materials with slow fire until the sorghum can be manually crushed; taking out, spreading, naturally cooling to 20 deg.C, adding ground 5.8kg Chinese liquor Xiaoqu, stirring, placing in a lightproof ceramic wine jar, placing in a shady and cool place, covering tightly with a wood cover, and sealing with plant ash; taking out after fermenting for 3 months, and distilling the fermented product in a liquor distiller to obtain the sorghum liquor.
1. 10 consumers were followed at the street office of the orchard in south Ming district, Guiyang, Guizhou, using the Kaoliang spirit prepared in example 2, wherein 7 of the consumers were 7 males and 3 of the consumers were women, and the age was 18-71 years.
2. The eating method comprises the following steps: the kaoliang spirit prepared in example 2 was drunk after lunch, the drinking amount was 200mL, the drinking time was completed within one hour, and the evaluation was performed after 24 hours.
Use example three:
taking 100kg of dried sorghum and 2kg of rice hull, uniformly stirring, pouring water for soaking for 12 hours, putting into a pot, boiling with strong fire, and boiling with slow fire until the sorghum can be manually crushed; taking out, spreading, naturally cooling to 20 deg.C, adding 3kg of ground distiller's yeast, stirring, placing in a dark ceramic wine jar, placing in a shade place, covering tightly with a wood cover, and sealing with plant ash; taking out after fermenting for 3 months, and distilling the fermented product in a liquor distiller to obtain the sorghum liquor.
1. 10 consumers were followed at the aventurine street office in the city of the Tansha city, Changsha, Hunan, using the Kaoliang spirit prepared in example 3, wherein 6 men were followed by 4 women aged 25-66 years.
2. The eating method comprises the following steps: the kaoliang spirit prepared in example 3 was drunk after the lunch, the drinking amount was 200mL, the drinking time was completed within one hour, and the evaluation was performed after 24 hours.
| Alcohol content in vivo | On head (whether dizziness is uncomfortable) | |
| Use example one | 0mg/100ml | No discomfort feeling |
| Use example two | 0.3mg/100ml | No discomfort feeling |
| Use example three | 0.6mg/100ml | No discomfort feeling |
| Traditional sorghum liquor | 2mg/100ml | Slight dizziness (methanol poisoning) |
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A formula of a natural Chinese medicinal material Xiaoqu liquor is characterized by comprising the following components in parts by weight: 1 to 5 parts of sargentgloryvine stem, 1 to 5 parts of spatholobus stem, 1 to 3 parts of sargentgloryvine stem, 2 to 6 parts of cogongrass, 0.5 to 2 parts of ricepaper pith, 2 to 6 parts of polygonatum odoratum, 0.5 to 1.5 parts of asparagus cochinchinensis, 50 to 70 parts of creeping corydalis herb, 15 to 25 parts of creeping climbing groundsel herb, 5 to 15 parts of water chestnut, 2 to 5 parts of four-tile, 0.5 to 3 parts of thatch asarum herb, 2 to 6 parts of sweet grass, 3 to 5 parts of hovenia dulcis, 1 to 3 parts of acorus calamus, 50 to 80 parts of rice flour, 15 to 40 parts of wheat bran and 5 to 20 parts of bran, the sargentgloryvine stem and the small sargentgloryvine stem are taken as rattan parts, the caulis kadsurae Longipedunculatae, the lalang grass rhizome, the ricepaperplant pith, the polygonatum odoratum and the radix asparagi are taken as underground rhizome parts, the above materials are selected from herba Centellae, herba Calthae Membranaceae, herba Chloranthi Henryi, herba asari, and Glycyrrhrizae radix, and the rhizoma Acori Calami is white.
2. A preparation process of a natural Chinese medicinal material liquor starter is characterized by comprising the following specific production steps:
firstly, carrying out ultrasonic cleaning on sargentgloryvine stem, mucuna sinensis, kadsura pepper stem, cogongrass, ricepaperplant pith, polygonatum odoratum, radix asparagi, creeping corydalis tuber, creeping climbing groundsel herb, water chestnut, four tiles, thatch asarum, sweet grass, hovenia dulcis and acorus calamus for 20 minutes, drying to obtain a dry raw material, and removing seeds from hovenia dulcis fruits;
removing impurities from the dried raw materials, taking out rotten and deteriorated parts, grinding, sieving by a 200-mesh sieve, and mixing and stirring the ground raw materials to obtain mixed raw materials;
putting the mixed raw materials in the step two into a pot, adding water until the water overflows the mixed raw materials, boiling the mixed raw materials and the water with big fire, boiling the mixed raw materials and the water with slow fire for 25 minutes, and boiling the water to be dry;
taking out the raw materials steamed in the step three, spreading the raw materials, and naturally cooling the raw materials to 25 ℃ to obtain a first raw material matrix;
step five, adding a small amount of water into the rice flour, the wheat bran and the bran, uniformly stirring to obtain a second raw material matrix, mixing the second raw material matrix and the first raw material matrix in a one-to-one manner, and uniformly stirring to obtain a comprehensive matrix;
and step six, cleaning hands while the hands are still warm, quickly kneading the comprehensive matrix into semi-finished white spirit starter with the size of chicken eggs, uniformly placing the semi-finished white spirit starter in a sealed container, paving cotton cloth in the container, taking out the semi-finished white spirit starter and drying the semi-finished white spirit starter when white fluff growing out of the semi-finished white spirit starter is observed within a period of 48-72 hours to obtain the white spirit starter.
3. The preparation process of the Xiaoqu liquor of natural traditional Chinese medicinal materials according to claim 2, is characterized in that: in the third step, the water is dried to the extent that the mixed raw materials are kept moist and do not drip when being pinched.
4. The preparation process of the Xiaoqu liquor of natural traditional Chinese medicinal materials according to claim 2, is characterized in that: and in the sixth step, the preservation temperature of the semi-finished product of the white spirit Xiaoqu in the sealed container is 35 ℃.
5. The formula of the natural traditional Chinese medicinal material Xiaoqu liquor according to claim 1, is characterized in that: the sargentgloryvine stem, the small sargentgloryvine stem, the cogongrass, the ricepaperplant pith, the polygonatum odoratum, the asparagus cochinchinensis, the climbing groundsel herb, the water chestnut, the Chinese chloranthus, the couchgrass asarum, the sweet grass, the hovenia dulcis and the acorus calamus are mature Chinese herbal medicines harvested in autumn.
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