Methods for preparing suspension Gastrodia elata wine

Abstract

The invention discloses methods for preparing suspension Gastrodia elata wine. The suspension Gastrodia elata wine is prepared from the following raw materials: 40 to 160 parts of Gastrodia elata, 8 to 32 parts of walnut kernels, a proper amount of sodium erythorbate, and 400 to 1,600 parts of edible white spirit with different alcohol contents. The first method for preparing the suspension Gastrodia elata wine comprises the following steps of: peeling fresh Gastrodia elata, removing skin of the walnut kernels, adding the sodium erythorbate, adding a proper amount of water, finely grinding for slurry preparation, adding white spirit, diluting, feeding into a colloid mill or a homogenizer and mixing uniformly, filtering by using a sieve of 60 to 120 meshes, adjusting the alcohol content to be 4 to 52 degrees, and filling into bottles with stirring. The second method for preparing the suspension Gastrodia elata wine comprises the following steps of: mixing the Gastrodia elata, the walnut kernels and the sodium erythorbate, directly grinding the mixture into slurry by using alcohol of about 40 degrees, feeding into a colloid mill or a homogenizer and mixing uniformly, filtering by using a sieve of 60 to 120 meshes, adjusting the alcohol content to be 39 degrees, and filling into bottles with stirring. The Gastrodia elata wine prepared by the two methods is placed for two weeks and subjected to quality inspection, and then leaves the factory.

Description

technical field [0001] The invention relates to a method for preparing gastrodia elata wine, in particular to a method for preparing gastrodia elata and walnut kernels, and belongs to the technical field of edible and health-care wine. Background technique [0002] Gastrodia elata, formerly known as Chijian, was first recorded in "Shen Nong's Materia Medica" and listed as top grade. Gastrodia elata has a long history of medicinal use, and it has been an important medicine for calming the liver, calming wind and relieving convulsions since ancient times. Modern research believes that: Gastrodia elata is flat in nature, sweet in taste, and belongs to the liver meridian. It has the effects of calming the liver, calming wind and relieving spasm. It is often used to treat dizziness, numbness of limbs, convulsions in children, epileptic convulsions, tetanus, rheumatic arthralgia, and hypertension. [0003] Gastrodia elata is an authentic medicinal material in Yunnan Province, m...

AI Technical Summary

Problems solved by technology

[0007] Although there are many commercially available gastrodia elata (prescription) soaked wines for medicinal and edible purposes, it has not been seen to make liquors emulsified and suspended with gastrodia elata and walnuts.

And in the prior art, the preparation of Gastrodia elata wine usually adopts the direct soaking process of dry and fresh Gastrodia elata, or adopts cooking and fermentation methods. The former has ingredients such as gastrodin that cannot be fully leached, and the latter will inevitably cause damage to the active ingredients of Gastrodia elata due to high-temperature cooking. and churn

And there are many process steps, time-consuming operation and other problems

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