CN114250129A - Health wine and preparation method thereof - Google Patents
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- CN114250129A CN114250129A CN202011046069.XA CN202011046069A CN114250129A CN 114250129 A CN114250129 A CN 114250129A CN 202011046069 A CN202011046069 A CN 202011046069A CN 114250129 A CN114250129 A CN 114250129A
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- 230000036541 health Effects 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 36
- 235000009566 rice Nutrition 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 238000004537 pulping Methods 0.000 claims abstract description 18
- 240000000249 Morus alba Species 0.000 claims abstract description 17
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
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- 244000182216 Mimusops elengi Species 0.000 claims abstract description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 10
- 241001278833 Rosa laevigata Species 0.000 claims abstract description 10
- 235000000661 Rosa laevigata Nutrition 0.000 claims abstract description 10
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- 238000001914 filtration Methods 0.000 claims abstract description 10
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- 241000209094 Oryza Species 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 11
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- 230000000249 desinfective effect Effects 0.000 claims description 4
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- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 1
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- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
-
- 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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- 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
- C12G3/025—Low-alcohol beverages
-
- 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
- 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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- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a health wine and a preparation method thereof, and the raw materials comprise glutinous rice, medlar, mulberry, cherokee rose fruit, dogwood, distiller's yeast and a proper amount of water. The process comprises soaking glutinous rice, washing, and steaming to obtain cooked rice; cleaning fructus Lycii, Mori fructus, fructus Rosae Laevigatae, and Corni fructus, picking, pulping in pulping equipment, sterilizing, and cooling; placing the pretreated raw materials in a fermentation container, mixing with yeast, fermenting for two times, squeezing fermented wine to separate wine from lees, filtering the separated wine with a filter, and sterilizing with high temperature instant method; standing the sterilized wine for one month, filtering again, and bottling to obtain the final product wine. The invention provides the low-alcohol fermented health wine which is good in taste, nutritional and healthy and suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine formula wine brewing, in particular to the technical field of wine brewing by mixing and bidirectional fermentation of glutinous rice, medlar, mulberry, cherokee rose fruit and dogwood.
Background
The health-preserving wine in the market is mainly soaking wine or wine fermented by single medicinal and edible raw materials and grains, wherein the soaking wine is only suitable for specific people to drink, and the health-preserving wine has limited effect on promoting human health. The invention aims to combine the raw materials which are suitable for fermentation and can be used for health-care food, and brew the health wine which is suitable for the public (except special crowds such as pregnant women, children, patients with liver insufficiency and alcohol allergy) and can be drunk in all occasions suitable for drinking, and has excellent taste, so as to make up the defects of the crowds and the occasions where some wines are not suitable for drinking.
Disclosure of Invention
In order to overcome the defects, the invention provides health care wine and a preparation method thereof, wherein the health care wine comprises the following steps:
F1. preparing materials: preparing raw materials including glutinous rice, medlar, mulberry, cherokee rose fruit, dogwood, distiller's yeast and a proper amount of water, and cleaning the raw materials for later use;
F2. soaking: soaking the sticky rice in water meeting the sanitary requirements at normal temperature for 1 to 100 hours, and washing the sticky rice for later use;
F3. steaming: placing the sticky rice in a rice steaming container for steaming for 20-60 minutes, and cooling for later use after steaming;
F4. pulping: pulping fructus Lycii, Mori fructus, fructus Rosae Laevigatae (subjected to crushing treatment) and Corni fructus respectively or together, or crushing fructus Rosae Laevigatae without pulping;
F5. and (3) disinfection and cooling: sterilizing fructus Lycii, Mori fructus, fructus Rosae Laevigatae, and Corni fructus respectively or together, and cooling;
F6. cylinder dropping: placing the cooled rice, fructus Lycii, Mori fructus, fructus Rosae Laevigatae, and Corni fructus in a fermentation container;
F7. mixing yeast: adding distiller's yeast into the pulp of fructus Lycii etc. at 18-35 deg.C for activating for 30-60 minutes, or directly adding into the raw material of step F6 without activating, but stirring uniformly;
F8. main fermentation: putting a nest in the middle of the rice mixed with the yeast, spraying the cover yeast, covering the cover, and sending the rice into a fermentation chamber for bidirectional fermentation, wherein the temperature of the fermentation chamber is controlled to be 18-35 ℃, and the fermentation is finished in 3-35 days;
F9. and (3) after-fermentation: carrying out after-fermentation on the wine subjected to the main fermentation in the step F8 at normal temperature for three to four months;
F10. wine squeezing, filtering and disinfecting: squeezing the fermented wine to separate wine from lees, filtering the separated wine with filter, and sterilizing with high temperature instant sterilization method.
The health wine and the preparation method thereof are characterized in that: the proportion of the glutinous rice is 25-70%; the proportion of dogwood is 1-10%, and the proportion of distiller's yeast is 1-15%; folding dried fructus Lycii or fresh fructus Lycii into dried fructus Lycii 5-20%; folding dry Mori fructus or fresh Mori fructus into dry Mori fructus 5-20%; the dried fructus Rosae Laevigatae or fresh fructus Rosae Laevigatae is converted into dried fructus Rosae Laevigatae 5-20%.
The steps F4 and F5 can be exchanged, which means that the medlar and the mulberry are dry fruits.
The step F5 of sterilizing refers to heating fructus Lycii, Mori fructus, and fructus Rosae Laevigatae to 85-88 deg.C when they are fresh fruits, and boiling when they are dry fruits.
The step F4 of cleaning and crushing the fructus Rosae Laevigatae, pulping together with fructus Lycii, Mori fructus, and Corni fructus or separately, means that fresh fruit can be pulped together with fresh fruit, dry fruit can be pulped together with dry fruit, otherwise, pulping separately.
The invention has the beneficial effects that: after the processes of pulping, main fermentation, after-fermentation and the like, the wine has rich and comprehensive nutritional ingredients, obvious health promotion effect and coordinated color, fragrance and taste, the obtained wine is clear and transparent, purplish red and bright, elegant and soft and mellow in fragrance, and all sanitary indexes of the wine accord with the national standard, and the low-alcohol health fermented wine which has soft and mellow mouthfeel, rich nutrition and is suitable for people of all ages is provided for the public.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent and obvious, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
A health wine and a preparation method thereof comprise the following steps:
F1. preparing materials: preparing raw materials including glutinous rice, medlar, mulberry, cherokee rose fruit, dogwood, distiller's yeast and a proper amount of water, and cleaning the raw materials for later use;
F2. soaking: soaking the sticky rice in water meeting the sanitary requirements at normal temperature for 1 to 100 hours, and washing the sticky rice for later use;
F3. steaming: placing the sticky rice in a rice steaming container for steaming for 20-60 minutes, and cooling for later use after steaming;
F4. pulping: pulping medlar, mulberry and dogwood together, wherein cherokee rose fruit is only subjected to seed removal and crushing without pulping operation:
F5. and (3) disinfection and cooling: sterilizing fructus Lycii, Mori fructus, fructus Rosae Laevigatae and Corni fructus, and cooling;
F6. cylinder dropping: placing the cooled rice, fructus Lycii, Mori fructus, fructus Rosae Laevigatae, and Corni fructus in a fermentation container;
F7. mixing yeast: adding distiller's yeast into the pulp of fructus Lycii etc. at 18-35 deg.C for 30-60 minutes for activation, adding into the raw material in step F6, and stirring well;
F8. main fermentation: covering the fermentation container with the cover and feeding the fermentation container into a fermentation chamber for fermentation, wherein the temperature of the fermentation chamber is controlled at 18-35 ℃, and the fermentation is finished in 3-35 days;
F9. and (3) after-fermentation: carrying out after-fermentation on the wine subjected to main fermentation at normal temperature for three to four months;
F10. wine squeezing, filtering and disinfecting: squeezing the fermented wine to separate wine from lees, filtering the separated wine with filter, and sterilizing with high temperature instant sterilization method.
Example 2
A health wine and a preparation method thereof comprise the following steps:
F1. preparing materials: preparing raw materials including sticky rice, medlar, mulberry, dogwood fruit, cherokee rose fruit, distiller's yeast and a proper amount of water, and cleaning the raw materials with water for later use; the proportion of the glutinous rice is 25-70%; the proportion of dogwood is 1-10%, and the proportion of distiller's yeast is 1-15%; folding dried fructus Lycii or fresh fructus Lycii into dried fructus Lycii 5-20%; the dry mulberry or the fresh mulberry is converted into 5 to 20 percent of dry mulberry; the dried fructus Rosae Laevigatae or fresh fructus Rosae Laevigatae is converted into dried fructus Rosae Laevigatae 5-20%.
F2. Soaking: soaking the sticky rice in water meeting the sanitary requirement at normal temperature for 1 to 100 hours, and washing the sticky rice with water for later use;
F3. steaming: placing the sticky rice in a rice steaming container for steaming for 20-60 minutes, and placing the steamed sticky rice in a fermentation container after steaming and cooling;
F4. and (3) disinfection and cooling: sterilizing fructus Lycii, Mori fructus, Corni fructus, and fructus Rosae Laevigatae respectively or together, cooling, and heating to 85-88 deg.C when fructus Lycii, Mori fructus, and fructus Rosae Laevigatae are fresh fruits (boiling when they are dry fruits);
F5. pulping: pulping fructus Lycii, Mori fructus, Corni fructus and fructus Rosae Laevigatae, and cooling;
F6. cylinder dropping: putting the sterilized and cooled medlar, mulberry, cherokee rose fruit and dogwood into a fermentation container;
F7. mixing yeast: adding the distiller's yeast into the raw material obtained in the step F6, and uniformly stirring;
F8. main fermentation: covering the fermentation container with the yeast, laying the nest and spreading the cover yeast, and feeding the fermentation container into a fermentation chamber for fermentation, wherein the temperature of the fermentation chamber is controlled at 18-35 ℃, and the main fermentation is completed within 3-35 days;
F9. and (3) after-fermentation: carrying out after-fermentation on the wine subjected to main fermentation at normal temperature for three to four months;
F10. wine squeezing, filtering and disinfecting: squeezing the fermented wine to separate wine from lees, filtering the separated wine with a filter, and sterilizing with high temperature instant sterilization method to obtain the health wine.
The invention mainly aims to use glutinous rice as a main material, scientifically combine medical and edible dual-purpose Chinese wolfberry, mulberry and dogwood fruit which are suitable for fermentation and cherokee rose fruit which can be used as a health food, and brew low-alcohol health wine which integrates various amino acids, polypeptides, ursolic acid, trace elements, compound polysaccharides, polyphenol and other active substances through bidirectional mixed fermentation, and simultaneously, other medicinal substrates contained in the Chinese wolfberry, the mulberry, the dogwood fruit and the cherokee rose fruit together promote the health of human bodies. The above materials and the substances contained in the wine have effects of nourishing liver and invigorating kidney, nourishing yin and improving eyesight, astringing essence and relieving depletion, preventing cancer and resisting tumor, regulating immunity, relieving fatigue, and prolonging life.
The bidirectional fermentation: the traditional Chinese medicine materials provide substances required by life activities for corresponding microorganisms (fungi capable of acting on the traditional Chinese medicine materials) by utilizing the substances of the traditional Chinese medicine materials, and the microorganisms generate some metabolites (such as alcohol, carbon dioxide and the like) when the microorganisms utilize the substances to carry out the life activities, which is a fermentation process; in this process, the microorganisms produce a large number of enzymes capable of acting on certain drugs, which either reduce or even make them non-toxic; or after the fiber and the wood part become loose, the active ingredients or newly generated active substances are effectively released; or certain chemical components are converted into new active pharmaceutical ingredients (such as polypeptide and the like) which are not possessed by the medicinal material, the process is an enzyme fermentation process, and the two processes of the microbial action on the medicinal material can be called bidirectional fermentation.
The medicinal matrix comprises the following components: it means that the effective components of the medicine comprise nutrient components.
Claims (6)
1. A health wine and a preparation method thereof comprise the following steps:
F1. preparing materials: preparing raw materials including glutinous rice, medlar, mulberry, cherokee rose fruit, dogwood, distiller's yeast and a proper amount of water, and cleaning the raw materials for later use;
F2. soaking: soaking the sticky rice in water meeting the sanitary requirements at normal temperature for 1 to 100 hours, and washing the sticky rice for later use;
F3. steaming: placing the sticky rice in a rice steaming container for steaming for 20-60 minutes, and cooling for later use after steaming;
F4. pulping: pulping fructus Lycii, Mori fructus, fructus Rosae Laevigatae (subjected to crushing treatment) and Corni fructus respectively or together, or crushing fructus Rosae Laevigatae without pulping;
F5. and (3) disinfection and cooling: sterilizing and cooling the beaten pulp respectively or together;
F6. cylinder dropping: placing the cooled rice and the cooled slurry in a fermentation container;
F7. mixing yeast: the distiller's yeast can be added into pulp such as medlar and the like at the temperature of 18-35 ℃ for activation for 30-60 minutes, or can be directly added into the raw material of the step F6 without activation, but the raw material is uniformly stirred;
F8. main fermentation: putting a nest in the middle of the rice mixed with the yeast, spraying the cover yeast, covering the cover, and feeding the rice into a fermentation chamber for fermentation, wherein the temperature of the fermentation chamber is controlled to be 18-35 ℃, and the main fermentation is finished in 3-35 days;
F9. and (3) after-fermentation: carrying out after-fermentation on the wine subjected to main fermentation at normal temperature for three to four months;
F10. wine squeezing, filtering and disinfecting: squeezing the fermented wine to separate wine from lees, filtering the separated wine with filter, and sterilizing with high temperature instant sterilization method.
2. The health wine and the preparation method thereof as claimed in claim 1 are characterized in that: the proportion of the glutinous rice is 25-70%; the proportion of dogwood is 1-10%, and the proportion of distiller's yeast is 1-15%; folding dried fructus Lycii or fresh fructus Lycii into dried fructus Lycii 5-20%; the dry mulberry or the fresh mulberry is converted into 5 to 20 percent of dry mulberry; the dried fructus Rosae Laevigatae or fresh fructus Rosae Laevigatae is converted into dried fructus Rosae Laevigatae 5-20%.
3. The health wine and the preparation method thereof as claimed in claim 1 are characterized in that: step F4 the substitution of fructus Lycii and Mori fructus with step F5 can be performed when they are dry fruits.
4. The health wine and the preparation method thereof as claimed in claim 1 are characterized in that: in step F4, fructus Rosae Laevigatae, fructus Lycii, fructus Mori, and fructus Corni are respectively pulped.
5. The health wine and the preparation method thereof as claimed in claim 1 are characterized in that: and F4, when fructus Lycii and fructus Mori are dry fruits, cleaning and crushing fructus Rosae Laevigatae, and pulping together with fructus Lycii, fructus Mori and fructus Corni.
6. The health wine and the preparation method thereof as claimed in claim 1 are characterized in that: in step F4, the fructus Rosae Laevigatae is only cleaned, crushed and sterilized without pulping.
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| CN202011046069.XA CN114250129A (en) | 2020-09-25 | 2020-09-25 | Health wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011046069.XA CN114250129A (en) | 2020-09-25 | 2020-09-25 | Health wine and preparation method thereof |
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| CN104726294A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production method of cherokee rose/Chinese wolfberry health-care wine |
| CN105062783A (en) * | 2015-08-31 | 2015-11-18 | 孙雨桢 | Mulberry health care wine and preparation method thereof |
| CN106138707A (en) * | 2016-07-28 | 2016-11-23 | 桐庐富莲农业开发有限公司 | A kind of wine of fruit of Cherokee rose |
| CN106398979A (en) * | 2016-11-26 | 2017-02-15 | 洛阳市天穗食品有限公司 | Sweet potato leaf, fructus corni and fructus lycii health-care clear wine and brewing method thereof |
| CN109706035A (en) * | 2017-10-25 | 2019-05-03 | 随州职业技术学院 | A kind of preparation process of Lycium chinense wine |
| CN109722366A (en) * | 2017-10-27 | 2019-05-07 | 南充市窖久红农业有限公司 | One seed ginseng Qi mulberry fruit fermented wine and its production method |
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