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Brewing method of rhodomyrtus tomentosa hassk liquor

The technology of Shan Ren root wine and slurry is applied in the field of wine brewing to achieve the effects of improving the decomposition rate, stabilizing the color and luster of the wine, and improving the utilization rate.

Inactive Publication Date: 2015-05-06
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing Shanren root is only used as a traditional Chinese medicine for processing and utilization, and it is 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 Shanren root wine, adopts the following steps:

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

[0019] B, beating: the soaked root of the mountain is subjected to refining treatment, filtered with a 100-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 Shanren 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. Composite enzyme treatment: add 0.03kg of pectinase and 0.05kg of cellulase to 10kg of the root slurry, control the temperature at 45°C and 5 hours, and the composite enzyme treatment can decompose the pectin layer of raw materials , to precipita...

Embodiment 2

[0028] A kind of brewing method of Shanren root wine, adopts the following steps:

[0029] A. Raw material pretreatment: select dry, disease-free sage root, leaking reed root, and knotweed root, and cut them into diced sage root, diced reed root, and diced knotweed cuspidatum after cleaning, and take 7kg of diced sage root and 2kg of Ding reed rhizome and 1 kg of Polygonum cuspidatum were mixed uniformly to obtain mixed raw material, which was put into 30 kg of water and soaked for 6 hours;

[0030] B, beating: the soaked mixed raw materials are subjected to refining treatment, filtered with a 110-purpose screen, 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 liquid in step A to prepare To obtain a mixed slurry, the twice obtained slurry is mixed with the soaking liquid, which can better retain nutrients and improve the utilization rate of raw materials;

[0031] C. Compound enzym...

Embodiment 3

[0039] A kind of brewing method of Shanren root wine, adopts the following steps:

[0040] A. Raw material pretreatment: select dried and disease-free sage root, reed root, raspberry root, wintersweet root, and buckwheat root and cut them into sage root slices, reed root slices, raspberry root slices, and wintersweet root slices 1. Buckwheat root slices, get 6kg of shanmin root slices, 1kg of reed root slices, 1kg of raspberry root slices, 1kg of wintersweet root slices, and 1kg of buckwheat root slices and mix evenly to prepare mixed raw materials, put them into 40kg of water Soak for 5 hours;

[0041] B, beating: the soaked mixed raw materials are subjected to refining treatment, filtered with a 120-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 liquid in step A to prepare To obtain a mixed slurry, the twice obtained slurry is mixed with the soaking liquid, which can b...

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PUM

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Abstract

The invention discloses a brewing method of rhodomyrtus tomentosa hassk liquor. The brewing method of the rhodomyrtus tomentosa hassk liquor comprises the following steps: selecting dry and disease-free rhodomyrtus tomentosa hassk, soaking, pulping, processing by using complex enzyme, mixing, sterilizing, fermenting by using a yeast, filtering, ageing, canning and sterilizing. The invention adopts a complex enzyme enzymolysis technology, so that the degradation rate of rhodomyrtus tomentosa hassk pectin layer can be effectively increased; more nutritional ingredients are fully separated out; the utilization rate of the raw material is increased; a compound clarifying agent is used for filtering and clarifying; the finished rhodomyrtus tomentosa hassk liquor is stable in color, rich in fougere, mellow in taste and rich in nutrition, and has the effects of regulating qi to alleviate pain, removing dampness and relieving diarrhea, tonifying the kidney and nourishing blood.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of Shanren root wine. Background technique [0002] Shanrengen, also known as Gangrengen, Dangligen, Daoliantou, etc., is sweet, slightly sour, pungent, and flat in nature. Go into liver, stomach, heart three warps. "Lingnan Herbal Medicine" records: "relieves long-term heat." "Guangxi Traditional Chinese Medicine" records: "cures typhoid fever, heat enters the blood chamber." Indications for hepatitis, blood metrorrhagia, stomach pain, rheumatic joint pain, hernia, hemorrhoids, burns and other symptoms . It has the effects of regulating qi and relieving pain, promoting dampness and stopping diarrhea, removing blood stasis and stopping bleeding, nourishing kidney and blood. Existing Shanren root is only processed and utilized as a traditional Chinese medicine, and it is processed into medicinal wine, and related products have not yet been listed. Contents of the i...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/052C12H1/048
CPCC12G3/02C12H1/0408C12H1/0416
Inventor 彭常安吴义顺
Owner 彭常安
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