CN114989918A - Dendrobium wine and preparation method thereof - Google Patents

Dendrobium wine and preparation method thereof Download PDF

Info

Publication number
CN114989918A
CN114989918A CN202210751560.5A CN202210751560A CN114989918A CN 114989918 A CN114989918 A CN 114989918A CN 202210751560 A CN202210751560 A CN 202210751560A CN 114989918 A CN114989918 A CN 114989918A
Authority
CN
China
Prior art keywords
wine
dendrobium
rice
dendrobium huoshanense
rhizome
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210751560.5A
Other languages
Chinese (zh)
Inventor
王伍
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Dendrobium Wine Industry Co ltd
Original Assignee
Anhui Dendrobium Wine Industry Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Anhui Dendrobium Wine Industry Co ltd filed Critical Anhui Dendrobium Wine Industry Co ltd
Priority to CN202210751560.5A priority Critical patent/CN114989918A/en
Publication of CN114989918A publication Critical patent/CN114989918A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • 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
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
    • C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
    • 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
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Toxicology (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Alcoholic Beverages (AREA)

Abstract

The invention discloses a dendrobium wine and a preparation method thereof, the dendrobium wine comprises pure grain liquor, dendrobium huoshanense and medlar, wherein the weight ratio of the pure grain liquor to the dendrobium huoshanense to the medlar is 10: 1: 0.5, the formula of the pure grain white spirit comprises: 35-40% of sorghum, 20-25% of rice, 15-20% of glutinous rice, 15-20% of wheat and 5-10% of corn, and compared with the prior art, the invention has the advantages that: the dendrobium huoshanense and the medlar are added into the grain wine, so that the grain wine has the effects of nourishing yin, clearing heat, promoting the production of body fluid and quenching thirst, has the effects of promoting the production of body fluid, nourishing the stomach and helping digestion for patients with deficiency heat of stomach, insufficient body fluid, thirst in mouth and bad appetite; is beneficial to the elderly with liver and kidney deficiency, blurred vision and blurred vision, and has the effects of tonifying kidney, benefiting liver and improving eyesight.

Description

Dendrobium wine and preparation method thereof
Technical Field
The invention relates to the field of health care wine preparation, and particularly relates to dendrobium wine and a preparation method thereof.
Background
Dendrobium huoshanense, also called as Dendrobium huoshanense, is the best product of Dendrobium nobile and is a rare medicinal material. Its dry stem (Hufengdou) and fresh stem of Buxu can be used as both herbs.
The medicinal liquor is deeply popular with the masses, the blood nourishing and sperm generating wine is drunk frequently, and the effects of benefiting the body, promoting intelligence and strengthening the body are achieved.
Disclosure of Invention
The invention aims to solve the technical problems and provides dendrobium wine and a preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the dendrobium huoshanense wine comprises pure grain white spirit, dendrobium huoshanense and medlar, wherein the weight ratio of the pure grain white spirit to the dendrobium huoshanense to the medlar is 10: 1: 0.5, the formula of the pure grain white spirit comprises: 35-40% of sorghum, 20-25% of rice, 15-20% of glutinous rice, 15-20% of wheat and 5-10% of corn.
Further, the grain wine is grain wine with the alcohol content of 38-60 degrees.
Further, the formula of the pure grain white spirit comprises: 36% of sorghum, 22% of rice, 18% of glutinous rice, 16% of wheat and 8% of corn.
A preparation method of dendrobium huoshanense wine comprises the following steps:
s1: putting sorghum, rice, sticky rice, wheat and corn into a container according to a proportion, adding clear water accounting for 150% of the total amount of the five grains into the container for soaking for standby, wherein the soaking time is 10-12 hours;
s2: cleaning and airing the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry for later use, wherein the length of the rhizome of dendrobium huoshanense is 5-8 cm;
s3: cooking the soaked sorghum, rice, sticky rice, wheat and corn for 2-3 hours at 90-100 ℃, and cooling to 30-35 ℃:
s4: spreading and airing the grains steamed in the step S3, cooling to 25-35 ℃, adding distiller' S yeast, mixing and stirring uniformly, and subpackaging in sterilized fermentation containers;
s5: adding the rhizome of dendrobium huoshanense into a fermentation container, and fermenting for 28-36h at the temperature of 32-35 ℃ to obtain fermented liquor;
s6: sterilizing the fermented mash in boiling water for 5-8min, cooling to room temperature, placing into a glass bottle sterilized by microwave, adding fructus Lycii, and soaking for 30 days to obtain herba Dendrobii wine.
Further, in the step S2, the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry are extracted to obtain a compressed liquid;
in the S5, fermenting for 28-36h in a fermentation container at the temperature of 32-35 ℃ to obtain fermented mash;
and in S6, sterilizing the fermented mash in boiling water for 5-8min, cooling to room temperature, filling into a glass bottle sterilized by microwave, adding the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry, and soaking for 30 days to obtain the dendrobium huoshanense wine.
Compared with the prior art, the invention has the advantages that: the dendrobium huoshanense and the medlar are added into the grain wine, so that the grain wine has the effects of nourishing yin, clearing heat, promoting the production of body fluid and quenching thirst, has the effects of promoting the production of body fluid, nourishing the stomach and helping digestion for patients with deficiency heat of stomach, insufficient body fluid, thirst in mouth and bad appetite; is beneficial to the elderly with liver and kidney deficiency, blurred vision and blurred vision, and has the effects of tonifying kidney, benefiting liver and improving eyesight.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
The working principle of the invention is as follows:
the dendrobium huoshanense is mainly used for treating injuries, removing arthralgia and descending qi, tonifying internal organs, wasting, strengthening yin and replenishing vital essence, nourishing intestines and stomach for a long time, tonifying interior, calming stomach qi, growing muscles, dispelling evil, heating miliaria qi, and treating pain, cold and weak arthralgia of feet and knees. Calm the mind, remove fright, lighten the body, prolong life, tonify qi, remove heat, treat weak waist and feet and strengthen yang of men. Expelling wind arthralgia of skin, long-term cold in bones, tonifying kidney, strengthening bones and muscles, warming water, benefiting intelligence, clearing qi, treating fever, spontaneous perspiration, carbuncle, cellulitis and pus discharge.
Huoshanhu is rich in more than ten kinds of alkaloids such as polysaccharide, amino acid, dendrobine and the like. Identified by the institute of medicinal plants of the Chinese academy of medical sciences: the content of polysaccharide is 18.974%, and the content of total alkaloid is 0.030%. Can effectively improve the immunity of the organism and is suitable for human eyes, pharynx and lungs. The medicine has special curative effect on stomach, intestine, kidney and other organs, blood, cardiac and cerebral vascular diseases, etc. It has effects in resisting cataract, delaying aging, resisting mutation, and resisting tumor.
Wolfberry fruit: the main functions are nourishing kidney, moistening lung, tonifying liver and improving vision. It is indicated for liver and kidney yin deficiency, soreness and weakness of waist and knees, dizziness, blurred vision, hyperdacryosis, cough due to asthenia, diabetes, and spermatorrhea.
The first embodiment is as follows:
s1: putting sorghum, rice, sticky rice, wheat and corn into a container according to a proportion, adding clear water accounting for 150% of the total amount of the five grains into the container for soaking for standby, wherein the soaking time is 10-12 hours;
s2: cleaning and airing the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry for later use, wherein the length of the rhizome of dendrobium huoshanense is 5-8 cm;
s3: cooking the soaked sorghum, rice, sticky rice, wheat and corn for 2-3 hours at 90-100 ℃, and cooling to 30-35 ℃:
s4: spreading and airing the grains steamed and boiled in the step S3, cooling to 25-35 ℃, adding distiller' S yeast, mixing and stirring uniformly, and subpackaging in a sterilized fermentation container;
s5: adding the rhizome of dendrobium huoshanense into a fermentation container, and fermenting for 28-36h at the temperature of 32-35 ℃ to obtain fermented liquor;
s6: sterilizing the fermented mash in boiling water for 5-8min, cooling to room temperature, placing into a glass bottle sterilized by microwave, adding fructus Lycii, and soaking for 30 days to obtain herba Dendrobii wine.
Wherein, the proportion of the five grains in the S1 is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn.
Example two:
s1: putting sorghum, rice, sticky rice, wheat and corn into a container according to a proportion, adding clear water accounting for 150% of the total amount of the five grains into the container for soaking for standby, wherein the soaking time is 10-12 hours;
s2: cleaning and airing the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry for later use, wherein the length of the rhizome of dendrobium huoshanense is 5-8 cm, and extracting the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry to obtain a compressed liquid;
s3: cooking the soaked sorghum, rice, sticky rice, wheat and corn for 2-3 hours at 90-100 ℃, and cooling to 30-35 ℃:
s4: spreading and airing the grains steamed and boiled in the step S3, cooling to 25-35 ℃, adding distiller' S yeast, mixing and stirring uniformly, and subpackaging in a sterilized fermentation container;
s5: fermenting in a fermentation container at 32-35 deg.C for 28-36 hr to obtain fermented liquor;
s6: sterilizing the fermented mash in boiling water for 5-8min, cooling to room temperature, placing into a glass bottle sterilized by microwave, adding the rhizome of herba Dendrobii and fructus Lycii, and soaking for 30 days to obtain herba Dendrobii wine.
Wherein, the proportion of the five grains in the S1 is 36 percent of sorghum, 22 percent of rice, 18 percent of glutinous rice, 16 percent of wheat and 8 percent of corn;
s2, cleaning and airing the dendrobium huoshanense rhizome and the wolfberry fruit for later use, grinding the dendrobium huoshanense rhizome and the wolfberry fruit to 50-mesh particles, adding pure water, soaking for 2 days, heating and extracting, cooling, and filtering to obtain a compressed liquid.
The present invention and its embodiments have been described above, but the description is not limitative, and the actual structure is not limited thereto. In summary, those skilled in the art should be able to conceive of the present invention without creative design of the similar structural modes and embodiments without departing from the spirit of the present invention, and all such modifications should fall within the protection scope of the present invention.

Claims (5)

1. A dendrobium wine is characterized in that: the wine comprises pure grain liquor, dendrobium huoshanense and medlar, wherein the weight ratio of the pure grain liquor to the dendrobium huoshanense to the medlar is 10: 1: 0.5, the formula of the pure grain liquor comprises: 35-40% of sorghum, 20-25% of rice, 15-20% of glutinous rice, 15-20% of wheat and 5-10% of corn.
2. The dendrobe wine of claim 1, wherein: the grain wine is grain wine with the alcoholic strength of 38-60 degrees.
3. The dendrobe wine of claim 1, wherein: the formula of the pure grain white spirit comprises: 36% of sorghum, 22% of rice, 18% of glutinous rice, 16% of wheat and 8% of corn.
4. A preparation method of dendrobe wine is characterized by comprising the following steps: the method comprises the following steps:
s1: putting sorghum, rice, sticky rice, wheat and corn in a container according to a proportion, adding clear water accounting for 150% of the total amount of the five grains into the container for soaking for standby, wherein the soaking time is 10-12 hours;
s2: cleaning and airing the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry for later use, wherein the length of the rhizome of dendrobium huoshanense is 3-5 cm;
s3: cooking the soaked sorghum, rice, sticky rice, wheat and corn for 2-3 hours at 90-100 ℃, and cooling to 30-35 ℃:
s4: spreading and airing the grains steamed in the step S3, cooling to 25-35 ℃, adding distiller' S yeast, mixing and stirring uniformly, and subpackaging in sterilized fermentation containers;
s5: adding the rhizome of dendrobium huoshanense into a fermentation container, and fermenting for 28-36h at the temperature of 32-35 ℃ to obtain fermented liquor;
s6: sterilizing the fermented mash in boiling water for 5-8min, cooling to room temperature, placing into a glass bottle sterilized by microwave, adding fructus Lycii, and soaking for 30 days to obtain herba Dendrobii wine.
5. The method for preparing dendrobium wine according to claim 4, which is characterized in that: extracting the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry in the S2 to obtain a compressed liquid;
in the S5, fermenting for 28-36h in a fermentation container at the temperature of 32-35 ℃ to obtain fermented mash;
and in S6, sterilizing the fermented mash in boiling water for 5-8min, cooling to room temperature, filling into a glass bottle sterilized by microwave, adding the rhizome of dendrobium huoshanense and the fruit of Chinese wolfberry, and soaking for 30 days to obtain the dendrobium huoshanense wine.
CN202210751560.5A 2022-06-28 2022-06-28 Dendrobium wine and preparation method thereof Pending CN114989918A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210751560.5A CN114989918A (en) 2022-06-28 2022-06-28 Dendrobium wine and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210751560.5A CN114989918A (en) 2022-06-28 2022-06-28 Dendrobium wine and preparation method thereof

Publications (1)

Publication Number Publication Date
CN114989918A true CN114989918A (en) 2022-09-02

Family

ID=83020239

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210751560.5A Pending CN114989918A (en) 2022-06-28 2022-06-28 Dendrobium wine and preparation method thereof

Country Status (1)

Country Link
CN (1) CN114989918A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103627614A (en) * 2013-12-12 2014-03-12 西双版纳银海福林石斛有限公司 Dendrobium wine preparation method
CN107022463A (en) * 2017-04-19 2017-08-08 安徽省霍山县霍鼎仙石斛开发有限公司 The preparation method of Dendrobidium huoshanness wine
CN112195077A (en) * 2020-09-26 2021-01-08 齐鲁工业大学 Formula for preparing health-preserving fermented wine from dendrobium huoshanense
CN113004996A (en) * 2021-05-11 2021-06-22 安徽霍山鹏泽生物科技有限公司 Brewing method of health-preserving dendrobium huoshanense wine
CN113373015A (en) * 2021-07-07 2021-09-10 贵州洪申酒业有限公司 Dendrobium health wine

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103627614A (en) * 2013-12-12 2014-03-12 西双版纳银海福林石斛有限公司 Dendrobium wine preparation method
CN107022463A (en) * 2017-04-19 2017-08-08 安徽省霍山县霍鼎仙石斛开发有限公司 The preparation method of Dendrobidium huoshanness wine
CN112195077A (en) * 2020-09-26 2021-01-08 齐鲁工业大学 Formula for preparing health-preserving fermented wine from dendrobium huoshanense
CN113004996A (en) * 2021-05-11 2021-06-22 安徽霍山鹏泽生物科技有限公司 Brewing method of health-preserving dendrobium huoshanense wine
CN113373015A (en) * 2021-07-07 2021-09-10 贵州洪申酒业有限公司 Dendrobium health wine

Similar Documents

Publication Publication Date Title
CN107495352A (en) A kind of ginger ferment and preparation method thereof
CN113004996A (en) Brewing method of health-preserving dendrobium huoshanense wine
CN104946488B (en) Health tortoise wine and preparation method thereof
CN109222083A (en) A kind of manufacture craft of cold fermentation pear syrup
CN104673571A (en) SOD wine for maintaining beauty and keeping young and preparation method of SOD wine
CN111888455A (en) Preparation method and application of plant extract for inhibiting xanthine oxidase activity
CN106165750A (en) A kind of preparation method of the sea-buckthorn tea that ferments
CN105695236A (en) Formula and production process for health maintenance and healthcare wine
CN114989918A (en) Dendrobium wine and preparation method thereof
CN102038862A (en) Medicinal liquor prepared from ginseng and medlar
CN108192783A (en) A kind of health-care honey wine and preparation method thereof
CN101195012B (en) Cordyceps sinensis medicine liqueur and preparing method
CN113349318A (en) Formula and preparation method of plant beverage
CN106085769A (en) A kind of nutrient health care wine and preparation method thereof
CN111961561A (en) Health-preserving wine and preparation process thereof
CN108651933A (en) A kind of medlar honey and its compounding method
CN108935822A (en) A kind of aizoon stonecrop fermented tea and preparation method thereof
CN107625863B (en) Compound traditional Chinese medicine soft capsule for treating rheumatism bone disease and preparation method thereof
CN108004090A (en) A kind of healthy medicated wine and preparation method thereof
CN107779382A (en) A kind of honey vinegar and preparation method thereof
CN117085086B (en) Qi and blood tonifying ferment and preparation process and application thereof
CN107468914A (en) One kind is calmed the nerves red wine
CN106367280A (en) Five-element liquor and preparation method thereof
CN107518130A (en) A kind of preparation method for the relieving summer-heat Qingqian Willow leaf tea beverage that whets the appetite
CN105316173B (en) The brewing method of nectarine cornel fruit wine

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination