CN1215080A - Chinese chestnut wine and preparation method thereof - Google Patents
Chinese chestnut wine and preparation method thereof Download PDFInfo
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- CN1215080A CN1215080A CN 97119423 CN97119423A CN1215080A CN 1215080 A CN1215080 A CN 1215080A CN 97119423 CN97119423 CN 97119423 CN 97119423 A CN97119423 A CN 97119423A CN 1215080 A CN1215080 A CN 1215080A
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- chinese chestnut
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Abstract
The present invention relates to a chestnut wine and its preparation method. It is made up by using chestnut and rice as raw materials and adopting the processes of steaming and brewing, drying in the air, heat-insulating, jar-sealing, adding water and taking the wine out. Said invented chestnut wine contains several amino acids, vitamins, trace elements and mineral substances, so that it possesses the functions of nourishing stomach, fortifying spleen, enriching liver, supplementing kidney and effectively regulating function of human body. Said invention contains no chemical additive, so that it is a high-grade green health-care drink for middle-aged and old people.
Description
The present invention relates to a kind of Chinese chestnut wine and preparation method thereof.
Chinese chestnut to be planted in China long-standing, Chinese chestnut is edible but also can be used as medicine not only, put down in writing according to Compendium of Material Medica: Chinese chestnut flavor warm in nature is sweet, has the function of wide gas, can control diseases such as gastral cavilty stomachache and infantile malnutrition due to digestive disturbances or intestinalparasites.Because Chinese chestnut contains a large amount of amino acid, VITAMIN, mineral substance and trace element, its pharmaceutical use more and more is subjected to people's favor in addition.People have carried out unremitting effort in order further to develop the Chinese chestnut series product.Still the unmanned at present according to the retrieval Chinese chestnut brewing wine that adopts.
Purpose of the present invention just provide a kind of new be the method that main raw material prepares Chinese chestnut wine with the Chinese chestnut.
The present invention realizes by following scheme.
1,1. Chinese chestnut shell the back gained Chinese chestnut fruit through sorting, cleaning, broken after with immersion after paddy mix by a certain percentage, and mix thoroughly; 2. at high temperature steam to make about 4 hours after mixing thoroughly, steam make Chinese chestnut, paddy all well-done till, get pot; 3. dry after getting pot, dry temperature and be controlled at 35-38 ℃, air dried is mixed an amount of distiller's yeast simultaneously; 4. after distiller's yeast stirred, be incubated 24 hours this moment, and temperature is controlled at 36-40 ℃, and will stir once halfway; 5. after being incubated 24 hours, following potting cylinder, cylinder is wanted the medication sterilization before the following cylinder, and the envelope cylinder time was generally 10-12 days, required sealing, counted to seal first day of cylinder, opened cylinder in 4-7 days and added an amount of water, sealed cylinder again and made its sealing, and temperature remains on 36-39 ℃; 6. get cylinder after 10-12 days, put to steam in people's pot and make, steaming is made promptly to steam in 3-4 hour and is spawned Chinese chestnut wine; 7. with the Chinese chestnut wine that distills out envelope cylinder about 4 months, can be canned the finished product Chinese chestnut wine.
2, after 1. Chinese chestnut is shelled, the Chinese chestnut of gained fruit after sorting, cleaning, fragmentation, is put into pot and adds an amount of water, at high temperature steam and make, steaming the wine time is 4-5 hour, and distills out an amount of Chinese chestnut juice, and Chinese chestnut juice degree Beaume is 30 °-40 ° and is advisable; 2. the Chinese chestnut juice and the high-quality base wine that distill out are blent by a certain percentage; 3. after blending Chinese chestnut wine sealing stored regular hour after-filtration, canned finished product Chinese chestnut wine.
The present invention has Chinese chestnut fragrance, and giving off a strong fragrance is mellow, unique flavor, pure and fresh tasty and refreshing, have the effect of nourishing stomach and spleen, nourishing liver and kidney, can regulate function of human body effectively, especially can play the effect that improves the health to the elderly, be that the ideal of Chinese chestnut deep processing one of is selected.
Below in conjunction with accompanying drawing the present invention is described in further detail.
Fig. 1 is the process flow sheet of the embodiment of the invention one.
Fig. 2 is the process flow sheet of the embodiment of the invention two,
Embodiment one, every pot of paddy and Chinese chestnut mixture are by 250 kilograms of calculating.
1, selected paddy and Chinese chestnut fruit, and by the ratio of 7: 3 or 6: 4, with paddy clean, immersion, soak time is 8-10 hour.Chinese chestnut is really cleaned, fragmentation;
2, with the Chinese chestnut after fragmentation fruit with soak after paddy mix, and mix thoroughly.Mixture after mixing thoroughly is placed on to steam in the pot and makes, and steams 4 hours wine time and is advisable, and steams and makes the simultaneously ripe desirable pot of Chinese chestnut paddy;
3, get pot after, the mixture of paddy and Chinese chestnut fruit taken out dries, dry temperature and be controlled at 35-38 ℃, the tripping distiller's yeast.The amount of admixing of head mold song or Daqu is the 0.3-0.4% of mixture weight, and koji is 0.03-0.04%, after stirring, and is incubated 24 hours under 36-40 ℃ of temperature, stirs once midway.
4, insulation is after 24 hours, following potting cylinder, before the following cylinder, cylinder is wanted the medication sterilization, the envelope cylinder time is 10-12 days, require sealing, count, opened cylinder and add an amount of water in 4-7 days from first day of envelope cylinder, amount of water is 1-1.5 a times of disposable adding mixture weight, seal cylinder again after adding water, make its sealing, and make temperature remain on 36-39 ℃.
5, the envelope cylinder was got cylinder after 10-12 days, steamed to make again and got wine, and getting the per 100 kilograms of mixtures of capacity for liquor is that 22-28 kilogram alcoholic strength is 46-50 °, and promptly extraction yield is 22-28%.
6, the Chinese chestnut wine that extracted is stored the time more than 4 months, take out canned finished product Chinese chestnut wine.
Embodiment two, with 100 kilograms of calculating of every pot of Chinese chestnut
1, selected Chinese chestnut fruit is 100 kilograms, puts into pot and steam wine after cleaning fragmentation, steams to add water 30-50 kilogram when making, i.e. the 30-50% of Chinese chestnut fruit weight.
2, steam to make to going out Chinese chestnut juice, Chinese chestnut juice be extracted as the 12-18 kilogram, be about to the 12-18% of Chinese chestnut fruit weight, be advisable for the degree Beaume 30-40 of Chinese chestnut juice °.
3, getting 16 kilograms of Chinese chestnut juice from the Chinese chestnut juice of the 12-18 kilogram that extracted, to add alcoholic strengths be in 50 ° 100 kilograms of the high-quality base wine, to blend even after-filtration, store alcoholic strength be 42 ° Chinese chestnut wine.
Claims (2)
1, a kind of Chinese chestnut wine and preparation method thereof, it is to be main raw material with Chinese chestnut and paddy, it is characterized in that:
(1) its complete processing is:
Chinese chestnut fruit is broken through sorting, cleaning, (peeling), and paddy is mixed together, steams wine again through cleaning, soaking, mixes song, insulation, envelope cylinder (fermentation), get wine, storage, filtration (pasteurization) and form;
(2) ratio of paddy and Chinese chestnut fruit is 7: 3 or 6: 4;
(3) head mold song in the distiller's yeast or Daqu are that 0.3-0.4%, koji are 0.03-0.04%;
(4) mix Qu Wendu 35-38 ℃, holding temperature is 36-40 ℃, and soaking time is 24 hours, and envelope cylinder temperature is preferably 36-39 ℃;
(5) envelope is 10-12 days the cylinder time, adds the water time for from 4-7 days of envelope cylinder, amount of water be the Chinese chestnut fruit with the 1-1.5 of paddy mixture weight doubly.
2, a kind of Chinese chestnut wine and preparation method thereof is characterized by:
(1) its complete processing is:
Chinese chestnut fruit is broken through sorting, cleaning, (peeling), steam wine, get Chinese chestnut juice adds high-quality base wine and blends and form;
(2) Chinese chestnut is really steamed and makes the 30-50% that amount of water is a Chinese chestnut fruit weight;
(3) extracting Chinese chestnut juice is the really heavy 12-18% of Chinese chestnut, and Chinese chestnut juice degree Beaume is 30-40.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119423A CN1074789C (en) | 1997-10-17 | 1997-10-17 | Chinese chestnut wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119423A CN1074789C (en) | 1997-10-17 | 1997-10-17 | Chinese chestnut wine and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1215080A true CN1215080A (en) | 1999-04-28 |
| CN1074789C CN1074789C (en) | 2001-11-14 |
Family
ID=5175362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97119423A Expired - Fee Related CN1074789C (en) | 1997-10-17 | 1997-10-17 | Chinese chestnut wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1074789C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101260361B (en) * | 2008-05-12 | 2011-04-20 | 高来 | Method for producing chestnut wine |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN104513765A (en) * | 2015-01-23 | 2015-04-15 | 河北科技师范学院 | Healthcare chestnut and lamb yellow wine and preparation process thereof |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
| CN105670881A (en) * | 2016-02-22 | 2016-06-15 | 彭海英 | Health-care kidney-tonifying Chinese chestnut wine and making method thereof |
| CN105733899A (en) * | 2016-02-19 | 2016-07-06 | 陈俊杰 | Health maintaining and kidney tonifying Chinese chestnut baijiu and preparation method thereof |
| CN105969576A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of Chinese chestnut health care wine |
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN107841420A (en) * | 2017-12-20 | 2018-03-27 | 黄冈师范学院 | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106455A (en) * | 1994-02-07 | 1995-08-09 | 麻城市枸杞开发研究所 | Lycium chinense wine |
| CN1053216C (en) * | 1996-01-30 | 2000-06-07 | 唐镜欧 | Distiller's yeast and method for producing wine by said distiller's yeast |
-
1997
- 1997-10-17 CN CN97119423A patent/CN1074789C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101260361B (en) * | 2008-05-12 | 2011-04-20 | 高来 | Method for producing chestnut wine |
| CN102433242A (en) * | 2012-01-05 | 2012-05-02 | 张有林 | Production process of Chinese chestnut distilled liquor |
| CN104513765A (en) * | 2015-01-23 | 2015-04-15 | 河北科技师范学院 | Healthcare chestnut and lamb yellow wine and preparation process thereof |
| CN105296281A (en) * | 2015-11-18 | 2016-02-03 | 河北科技师范学院 | Chinese chestnut rice wine and preparation method thereof |
| CN105733899A (en) * | 2016-02-19 | 2016-07-06 | 陈俊杰 | Health maintaining and kidney tonifying Chinese chestnut baijiu and preparation method thereof |
| CN105733899B (en) * | 2016-02-19 | 2018-12-18 | 陈俊杰 | A kind of health kidney tonifying Chinese chestnut wine and preparation method thereof |
| CN105670881A (en) * | 2016-02-22 | 2016-06-15 | 彭海英 | Health-care kidney-tonifying Chinese chestnut wine and making method thereof |
| CN105969576A (en) * | 2016-06-16 | 2016-09-28 | 吴蓓蓓 | Brewing method of Chinese chestnut health care wine |
| CN106867782A (en) * | 2017-03-27 | 2017-06-20 | 陈文才 | A kind of production method of the grain wine of Chinese chestnut five |
| CN107841420A (en) * | 2017-12-20 | 2018-03-27 | 黄冈师范学院 | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1074789C (en) | 2001-11-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Applicant after: Tianshi Chestnut Brewage Co., Ltd., Yingtan City, Jiangxi Prov. Applicant before: Zhan Zirong Applicant before: Gao Chunfa Applicant before: Yang Zifeng Applicant before: Huang Shenggao |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: ZHAN ZIRONG; GAO CHUNFA; YANG ZIFENG; HUANG SHENGGAO TO: JIANGXI PROVINCEYINGTAN CITY TIANSHI CHESTNUT WINE CO., LTD. |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: XUE YULIN Free format text: FORMER OWNER: JIANGXI PROVINCE YINGTAN CITY TIANSHI CHESTNUT WINE CO., LTD. Effective date: 20050204 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20050204 Address after: 335000, No. 214, Fu Gong street, supernatant Town, Jiangxi, Yingtan Patentee after: Xue Yulin Address before: 335000 No. 154 Tianshi Road, supernatant Town, Yingtan, Jiangxi Patentee before: Tianshi Chestnut Brewage Co., Ltd., Yingtan City, Jiangxi Prov. |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20011114 Termination date: 20091117 |