Brewing method of begonia root wine

A technology of begonia and root wine, applied in the brewing field of begonia root wine, to achieve the effects of mellow taste, improved utilization rate and rich nutrition

Active Publication Date: 2014-04-23
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Existing begonia roots are only processed and utilized as traditional Chinese medicine, and processed into medicinal wine, and no related products have been listed yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of brewing method of begonia root wine is characterized in that, adopts the following steps:

[0018] A, raw material pretreatment: select dry, disease-free begonia root and cut into dices after cleaning, get 10kg begonia root diced and put into 20kg water and soak for 5 hours;

[0019] B, beating: the soaked begonia roots are refined, filtered with a 100-mesh sieve, and the resulting filter residue is added with 1 times of water for secondary refining, and the twice-gained slurry is mixed with the soaking solution in step A to obtain crabapple Root slurry, the slurry obtained twice is mixed with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;

[0020] C. Compound enzyme treatment: add 0.03kg of pectinase and 0.05kg of cellulase to 10kg of begonia root slurry, control the temperature at 45°C, and take 5 hours for compound enzyme treatment to decompose more nutrients ;

[0021] D, allotment: add white gran...

Embodiment 2

[0028] A kind of brewing method of begonia root wine is characterized in that, adopts the following steps:

[0029] A, raw material pretreatment: select dry, disease-free begonia root, reed root and cut into cubes after cleaning, get 8kg of begonia root slices, 2kg reed rhizome slices and mix them into 30kg of water and soak for 6 hours;

[0030] B, beating: the soaked crabapple root slices and reed rhizome slices are refined, filtered with a 110-mesh sieve, and the resulting filter residue is added with 1.5 times of water for secondary refining, and the twice-gained slurry is the same as the soaking solution in step A Mix to prepare the begonia root slurry, and mix the twice-gained slurry with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;

[0031] C. Compound enzyme treatment: add 0.04kg of pectinase and 0.055kg of cellulase to 10kg of begonia root slurry, control the temperature at 50°C, and take 4 hours for compound...

Embodiment 3

[0039] A kind of brewing method of begonia root wine is characterized in that, adopts the following steps:

[0040] A, raw material pretreatment: select dry, disease-free begonia root, smilax root and cut into cubes after cleaning, get the begonia root strip of 7kg, the smilax root strip of 3kg mix and put into 40kg water and soak for 7 hours;

[0041] B, beating: the soaked begonia roots are refined, filtered with a 120-mesh sieve, and the resulting filter residue is added with 2 times of water for secondary refining, and the twice-gained slurry is mixed with the soaking liquid in step A to obtain begonias Root slurry, the slurry obtained twice is mixed with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;

[0042] C. Compound enzyme treatment: Add 0.05kg of pectinase and 0.06kg of cellulase to 10kg of begonia root slurry, control the temperature at 55°C, and take 3 hours for compound enzyme treatment to decompose more n...

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PUM

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Abstract

The invention discloses a brewing method of a begonia root wine. The brewing method is characterized by comprising the steps: picking dry and disease-free begonia roots, and performing soaking, pulping, compound enzyme treating, blending, sterilizing, yeast fermenting, filtering, ageing, canning, sterilizing and the like to brew the begonia root wine. According to the brewing method, by adopting a compound enzyme enzymolysis technology, a pectin layer of the begonia roots can be decomposed, more nutritional ingredients can be fully separated out, the utilization rate of a raw material is increased, and thus the finished begonia root wine is thick and strong in taste, mellow in flavor, stable in color, and rich in nutrients, and has health care functions of activating blood and dissolving stasis, stopping bleeding and clearing heat, and the like.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a begonia root wine brewing method. Background technique [0002] The begonia root is the root of the begonia species of the Papilionaceae begonia species, which is flat in nature and sour in taste. It is a traditional Chinese medicine. "Shaanxi Chinese Herbal Medicine" records: "Promoting blood circulation and dispelling blood stasis, clearing away heat, stopping bleeding and relieving pain. Treat traumatic injuries, vomiting blood, epistaxis, gastric ulcer, dysentery, pulmonary abscess, metrorrhagia, leucorrhea, and irregular menstruation." Jiangxi "Herbal Medicine Handbook" records "promoting qi and blood circulation, reducing swelling and alleviating pain, relieving spasm, and controlling scrofula." Existing begonia root is only processed and utilized as a traditional Chinese medicine, and it is processed into medicinal wine, and related products are not listed yet. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 彭聪
Owner 张俊辉
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