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Ilex cornuta wine brewing technique

A technology of Chinese wolfberry wine and technology, which is applied in the field of brewing technology of Chinese wolfberry wine, can solve the problems of low utilization rate of Chinese wolfberry, achieve soft aftertaste, comprehensive nutrients, and improve the effect of utilization

Inactive Publication Date: 2014-12-10
江苏振亚生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a brewing process of Chinese wolfberry wine for the low utilization rate of wolfberry bone in the existing traditional Chinese medicinal wine, which improves the utilization rate of Chinese wolfberry bone, enriches the active ingredients in the finished wine, and makes the finished wine cool blood serum. Health effects such as heat, relaxing tendons and activating collaterals, expelling wind and relieving pain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of brewing process of Chinese wolfberry wine adopts the following steps:

[0019] A. Raw material pretreatment: select the complete Chinese wolfberry root, wash it with water, cut it into 1cm thick Chinese wolfberry root slices, and cut it into thin slices to facilitate the precipitation of nutrients;

[0020] B, soaking: put 10kg Lycii Rhizome slices into 30kg alcoholic strength and be 60% white wine to soak, soaking time is 3 days, obtain soaking wine and Lycii Rhizoma Root slices through filtration, and Lycidium Lycii Root slices are drained for subsequent use;

[0021] C, pulverize: the Chinese wolfberry root sheet after soaking is processed through pulverizer pulverization, makes Chinese wolfberry powder, for subsequent use;

[0022] D. Purple sweet potato pretreatment: After cleaning the purple sweet potato, cut it into purple sweet potato grains, with a particle size of 8 grams per grain, steam the purple sweet potato grains in a cooking pot ...

Embodiment 2

[0030] Embodiment 2: a kind of brewing process of Chinese wolfberry wine, adopts the following steps:

[0031] A. Raw material pretreatment: select complete medlar roots and reed rhizomes, wash them with clean water, cut them into diced medlar roots and reed rhizomes, and cut them into cubes to facilitate the precipitation of nutrients;

[0032] B, soaking: putting 8kg medlar dices and 2kg reed rhizomes into 40kg alcoholic strength is 65% white wine and soaks, and the soaking time is 2.5 days, obtain soaking wine and medlar dices, reed rhizomes through filtration, Dried wolfberry root and reed rhizome are drained and set aside;

[0033] C, pulverization: the diced Chinese wolfberry root and reed root diced after filtering are pulverized through a pulverizer to obtain raw material powder, which is for subsequent use;

[0034] D. Potato pretreatment: after fresh potatoes are cleaned, cut into potato grains with a particle size of 10 grams per grain, place the potato grains in a...

Embodiment 3

[0042] Embodiment 3: a kind of brewing process of Chinese wolfberry wine adopts the following steps:

[0043] A. Raw material pretreatment: select the complete medlar root, smilax root, and snakeberry root, wash them with clean water, cut them into 2cm long, 1cm wide, and 0.5cm long medlar root strips, smilax root strips, and snakeberry root strips , cut into strips to facilitate the precipitation of nutrients;

[0044] B. Soaking: 6kg wolfberry root strips, 2kg sarsaparilla root strips, and 2kg snakeberry root strips are mixed evenly and then put into 50kg alcoholic strength to be soaked in 70% white wine. The soaking time is 2 days, and the soaked wine is obtained through filtration. And Chinese wolfberry root strips, Smilax root strips, Snakeberry root strips, Chinese wolfberry root strips, Smilax root strips, Snakeberry root strips, drain and set aside;

[0045] C, pulverization: the root bar of Chinese wolfberry after soaking, the root bar of sarsaparilla, and the root b...

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Abstract

The invention discloses an ilex cornuta wine brewing technique. ilex cornuta wine is brewed by taking ilex cornuta roots as a raw material and purple sweet potato as a matrix and adopting the steps of raw material treatment, soaking, crushing, matrix preparation, raw material blending, drug administration, fermentation, press filtering, wine-liquid mixing, ageing, aftertreatment and the like. According to the invention, the brewing technique of combining raw material soaking and fermentation is adopted, so that the utilization rate of the raw material can be increased, and the finished product ilex cornuta wine is more complete in nutrient substances, mellow and thick in taste, soft and continuous in aftertaste; in the meantime, the finished product ilex cornuta wine has various health care functions of dispelling wind and relieving pain, stimulating the circulation of the blood and causing the muscles and joints to relax, nourishing the liver and the kidney, strengthening the waist and the knees and the like.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a wolf bone wine brewing process. Background technique [0002] Chinese wolfberry, also known as Tiger Thorn, Niao Bu Su, etc., is an evergreen shrub or small tree of the Ilex family Ilex. The root of wolfberry is cool in nature and flat in taste. It is a commonly used traditional Chinese medicine, which can be harvested throughout the year, washed and dried in the sun. For expelling wind and relieving pain. For rheumatic joint pain, lumbar muscle strain, headache, toothache, icteric hepatitis. "Fujian Folk Herbal Medicine" records: "Invigorate the liver and kidney, strengthen the waist and knees, cool blood heat, chase wind and treat numbness." "Jiangxi Traditional Chinese Medicine" records: "Used as a strong medicine, it is suitable for weak waist and knees." [0003] At present, Chinese medlar is not only used as an ornamental plant for people to appreciate, but also processed int...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 不公告发明人
Owner 江苏振亚生物科技有限公司
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