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Method for brewing changium smyrnioide wine

A technology of Codonopsis wine and Ming Codonopsis, applied in the field of wine brewing, to achieve the effect of rich aroma, stable color and rich nutrition

Inactive Publication Date: 2014-08-13
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing Ming Codonopsis is only processed and utilized as a traditional Chinese medicine, but it is processed into medicinal wine, and no related reports have been seen yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of Mingdang ginseng wine, characterized in that: the following steps are adopted:

[0018] A. Raw material pretreatment: select dry, disease-free Mingdangshen and cut into cubes after cleaning, take 10kg of Mingdangshen dices and put them into 20kg of water to soak for 5 hours;

[0019] B, beating: the soaked Codonopsis pilosula is subjected to refining treatment, 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 Ming Codonopsis Dangshen slurry, mixing the slurry obtained twice with the soaking liquid, can better retain nutrients and improve the utilization rate of raw materials;

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

Embodiment 2

[0028] A brewing method of Mingdang ginseng wine, characterized in that: the following steps are adopted:

[0029] A, raw material pretreatment: select dry, disease-free Mingdangshen and burdock, cut into dices after cleaning, get 8kg Mingdangshen diced, 2kg burdock diced, mix and put into 30kg of water and soak for 6 hours;

[0030] B, beating: the soaked Codonopsis pilosula and burdock are subjected to refining treatment, filtered with a 110-purpose sieve, and the resulting filter residue is added with 1.5 times of water for secondary refining, and the twice-gained slurry is mixed with the soaking solution in step A to prepare Deming Dangshen slurry, mixing the slurry obtained twice with the soaking liquid, can better retain nutrients and improve the utilization rate of raw materials;

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

Embodiment 3

[0039] A brewing method of Mingdang ginseng wine, characterized in that: the following steps are adopted:

[0040] A, raw material pretreatment: select dry, disease-free Mingdangshen and chicory, cut into cubes after cleaning, get 7kg Mingdangshen diced, 3kg burdock diced, mix and put into 40kg water and soak for 7 hours;

[0041] B, beating: the soaked Codonopsis pilosula is subjected to refining treatment, 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 solution in step A to obtain Ming Codonopsis. Dangshen slurry, mixing the slurry obtained twice with the soaking liquid, can better retain nutrients and improve the utilization rate of raw materials;

[0042] C. Compound enzyme treatment: add 0.05 kg of pectinase and 0.06 kg of cellulase to 10 kg of Mingdangshen slurry, control the temperature at 55°C, and take 3 hours for compound enzyme treatment to ...

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Abstract

The invention discloses a method for brewing changium smyrnioide wine. The changium smyrnioide wine is brewed by the steps of picking dry and disease-free changium smyrnioide, soaking, pulping, treating with a composite enzyme, blending, sterilizing, fermenting with yeast, filtering, ageing, filling, sterilizing and the like. By adopting the enzymolysis technology of the composite enzyme, the pectin layer of the changium smyrnioide can be decomposed, more nutrients can be separated out, the utilization rate of the raw material is improved, and the changium smyrnioide wine is thick in aroma, mellow in mouthfeel, stable in color and rich in nutrition and has the effects of replenishing yin and regulating stomach, calming the liver and detoxifying, moistening lung for removing phlegm, nourishing blood and promoting the secretion of saliva or body fluid and the like.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of Mingdang ginseng wine. Background technique [0002] Ming Codonopsis is the dried root of Umbelliferae Ming Codonopsis, also known as mountain carrot, Mingsha ginseng and so on. Ming Codonopsis is a commonly used traditional Chinese medicine for invigorating qi. It is flat in nature and sweet in taste, and enters the spleen and lung meridians. "History of Traditional Chinese Medicine" records: "Moisturizing the lungs, resolving phlegm and relieving cough, harmonizing the stomach and relieving vomiting. It can treat cough and vomiting; it can also detoxify and treat boils." According to analysis, Ming Codonopsis contains polysaccharides, glucose, fructose, inulin, sucrose, and phosphate and 17 kinds of amino acids, including lysine and other 7 kinds of essential amino acids that cannot be synthesized by the human body. In addition, it also contains 14 kinds of eleme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 彭常安
Owner 彭常安
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