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Preparation method for sealwort fermentation wine

A production method and technology for fermented wine, applied in the field of fermented wine, can solve the problems of being susceptible to contamination by miscellaneous bacteria, the quality of fermented wine, and pesticide residues, etc., and achieve the effects of unique pharmacological effects, prolonging shelf life, and sour taste.

Inactive Publication Date: 2015-11-11
南宁荣港生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in the production process of fermented wine, there are problems such as raw materials carrying bacteria, mold, pesticide residues, easy to be polluted by miscellaneous bacteria in the fermentation process, and the fermentation liquid produced after fermentation is not completely sterilized, etc. These problems will directly lead to fermentation failure or Decreased quality of fermented wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a kind of preparation method of Polygonatum fermented wine, comprises the following steps:

[0029] Step 1. Clean 200 parts by weight of glutinous rice, 20 parts of Dendrobium candidum and 40 parts of Rhizoma Polygonatum, dry in the shade to a moisture content of 35%, cool to 0°C, and mix the glutinous rice, Dendrobium candidum and Rhizoma Polygonatum Blow dry with a mixture of ozone and air at 0°C until the moisture content is 25%, then contact with air at 260°C for 2 seconds to decompose the ozone into oxygen, then move to a microwave dryer, for food with a moisture content below 30% , the drying speed of the microwave dryer can be shortened hundreds of times, and the raw materials can be dried in a short period of time. After drying at 70°C for 30 seconds, take them out to obtain dried glutinous rice, Dendrobium candidum and Polygonatum, and then the dried glutinous rice , Dendrobium candidum and sealwort are ground respectively to make glutino...

Embodiment 2

[0043] The invention provides a kind of preparation method of Polygonatum fermented wine, comprises the following steps:

[0044] Step 1. Clean 300 parts by weight of glutinous rice, 30 parts of Dendrobium candidum and 50 parts of sealwort, dry in the shade to a water content of 40%, cool to 5°C, and mix glutinous rice, Dendrobium candidum and sealwort Blow dry with a mixture of ozone and air at 5°C until the moisture content is 30%, then contact with air at 280°C for 4 seconds to decompose the ozone into oxygen, then move to a microwave dryer, for food with a moisture content below 30% , the drying speed of the microwave dryer can be shortened hundreds of times, and the raw materials can be dried in a short period of time. After drying at 80°C for 60 seconds, take them out to obtain dried glutinous rice, Dendrobium candidum and Polygonatum, and then the dried glutinous rice , Dendrobium candidum and sealwort are ground respectively to make glutinous rice flour, Dendrobium can...

Embodiment 3

[0058] The invention provides a kind of preparation method of Polygonatum fermented wine, comprises the following steps:

[0059]Step 1. Clean the glutinous rice of 250 parts by weight, 25 parts of Dendrobium candidum and 45 parts of Rhizoma Polygonatum, dry in the shade to a water content of 37%, cool to 2°C, and mix the glutinous rice, Dendrobium candidum and Rhizoma Polygonatum Blow dry with a mixture of ozone and air at 2°C until the moisture content is 27%, then contact with air at 270°C for 3 seconds to decompose the ozone into oxygen, then move to a microwave dryer, for food with a moisture content below 30% , the drying speed of the microwave dryer can be shortened hundreds of times, and the raw materials can be dried in a short period of time. After drying at 75°C for 45 seconds, take them out to obtain dried glutinous rice, Dendrobium candidum and Polygonatum, and then the dried glutinous rice , Dendrobium candidum and sealwort are ground respectively to make glutino...

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PUM

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Abstract

The invention discloses a preparation method for sealwort fermentation wine. The method comprises the following steps that 1, glutinous rice, dendrobium officinale and sealwort are ground into glutinous rice powder, dendrobium officinale powder and sealwort powder after being washed clean, dried and sterilized; 2, the glutinous rice powder, the dendrobium officinale powder and the sealwort powder are evenly mixed, enzymolysis and filtering are performed, and first filter liquor is collected; 3, Chinese wolfberries are mixed with plum pulp after being seeded, pulp is prepared, enzymolysis and filtering are performed, and second filter liquor is collected; 4, the mixed liquor is placed in a fermentation tank after being treated to be fermented for one to two months at 24-30 DEG C, and then fermentation liquor is prepared; 5, after centrifugal separation is performed on the fermentation liquor, third filter liquor is collected, and after the third filter liquor is sterilized, the sealwort fermentation wine is prepared. According to the preparation method for the sealwort fermentation wine, the dendrobium officinale, the sealwort, the Chinese wolfberry, the plum pulp and the like serve as the raw materials, and therefore the fermentation wine has the unique pharmacological action and has the crisp mouthfeel.

Description

technical field [0001] The invention relates to a fermented wine, in particular to a preparation method of a Polygonatum fermented wine. Background technique [0002] Fermented wine, also known as brewed wine or original juice wine, is a wine formed by fermenting starchy and sugary raw materials such as grains, fruits, and milk to produce alcoholic components through the action of yeast. Its production process includes saccharification, fermentation, filtration, sterilization and so on. Fermented liquor is alcohol that can be drunk directly without distillation after brewing, so the alcohol content is low. Every production link of fermented wine directly affects the quality of fermented wine. [0003] At present, in the production process of fermented wine, there are problems such as raw materials carrying bacteria, mold, pesticide residues, easy to be polluted by miscellaneous bacteria in the fermentation process, and the fermentation liquid produced after fermentation is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8984A61P1/14
Inventor 黄赵才
Owner 南宁荣港生物科技有限公司
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