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Method for manufacturing chinaroot greenbrier wine

A production method and technology of smilax wine, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of difficult quality control and low output, and achieve good health care effects and rich tastes. Effect

Inactive Publication Date: 2011-06-08
ZHEJIANG UNIV
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Problems solved by technology

[0003] Medicinal wine made of sarsaparilla once appeared on the market, but it was made by soaking the rhizome or leaves of sarsaparilla in white wine together with other traditional Chinese medicinal materials. Most of them were used to treat diseases, with a strong medicinal taste and little yield. Most of them are produced by individuals or workshops, and the quality is difficult to control

Method used

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Embodiment Construction

[0017] Dig up the tubers of Smilax smilax, cut off the burrs, wash away the sediment, cut them into thin slices and small pieces when they are fresh, dry them for storage, weigh 100kg, and grind them into fine powder particles with a size of 0.1-0.5 cm. Soak the smilax rhizome fragments in hot water at 45°C, the hot water is about 1 cm above the material surface, and soak for 1 hour.

[0018] Drain the soaked sarsaparilla rhizome raw materials, add 25 kg of rice bran, and stir to mix evenly.

[0019] After boiling the water in the pot with high heat, put the mixed ingredients into the retort and steam for the first time, cover and steam for 15 minutes after steaming, then add 20% water, mix well and steam for 2 hours, at this time, squeeze by hand If the material feels soft and sticky, stop cooking.

[0020] 80% fresh rice bran and 20% fresh rice flour are used as culture medium, and after high-temperature sterilization, the rhizopus strain is inserted, and the inoculation a...

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Abstract

The invention discloses a method for manufacturing chinaroot greenbrier wine. The invention aims to produce edible and medicinal nutritional health care wine which has strong wine aroma and mallow flavor and is also rich in a medicinal chinaroot greenbrier component by taking roots and stems of chinaroot greenbrier as raw materials, using rich components contained in the roots and stems of the chinaroot greenbrier such as starch to substitute for grain in the conventional production of white spirits, utilizing yeast for solid fermentation, and finishing the wine making process through the steps of the collection and treatment of the roots and stems of the chinaroot greenbrier, soaking, material mixing, steaming, yeast introduction, culture saccharification, fermentation, distillation and the like, and achieves the aims of both grain conservation and mass production at the same time.

Description

technical field [0001] The invention relates to a production process of liquor, in particular to a production technique of using smilax rhizomes as raw materials through solid fermentation to produce liquor, and belongs to the technical field of liquor production. Background technique [0002] Sarsaparilla, commonly known as Jingangci, also known as Nvci, Kaoci, and Shanqiang, is a deciduous climbing shrub in the family Liliaceae, with a plant height of 50-200 cm, and it is mostly born in humid hillside forests. The rhizome of sarsaparilla grows horizontally, is hard, has a few branches, has sparse thorns, and is rich in starch. The rhizome of sarsaparilla is rich in tannin and starch. It can be used for wine making or industrial raw materials. People once used sarsaparilla as food edible. The roots, stems, and leaves of Smilax can be used as medicine, and the rhizomes are more commonly used as traditional Chinese medicine. Its nature and flavor are sweet, sour, flat and w...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12R1/845C12H6/02
Inventor 李卫旗
Owner ZHEJIANG UNIV
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