Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine

A technology of Cistanche deserticola and fermented wine, which is applied in the field of wine making, can solve the problems of not being able to retain the nutritional value of fresh products, and cannot directly use fresh products of Cistanche deserticola, and achieve the effects of promoting development and utilization, considerable economic benefits, and less loss

Active Publication Date: 2016-04-06
XINJIANG JINZE LIQUOR CO LTD
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0003] In order to solve the problems that the above-mentioned Cistanche must go through an intermediate processing procedure when eating, the fresh Cistanche cannot be directly used, and the nutritional value of the fresh product cannot be preserved to the maximum extent, the present invention discloses a preparation method of the fresh Cistanche fermented win

Method used

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  • Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine
  • Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine
  • Preparation method for cistanche fermented wine and low wine prepared from cistanche fermented wine

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preparation example Construction

[0020] The preparation method of a kind of Cistanche fermented wine developed by the present invention comprises the following steps:

[0021] (1) Preparation and disinfection: wash fresh Cistanche deserticola and soak in potassium permanganate solution, then rinse with clean water, peel, cut into pieces, beat, filter, and desalinate to obtain the raw material of Cistanche deserticola for winemaking; high manganese Potassium acid solution can choose a solution with a solute percentage of 0.16-0.20%, and the soaking time is 25-35min;

[0022] Potassium permanganate is a strong redox agent, so it has good sterilization and disinfection effects and is easy to obtain. 0.1% for cleaning, 0.13% for cleaning, 0.16% for more than 3 days, and 0.19% for more than one week. In short, depending on the degree of cleanliness, the selected percentage of disinfection is different. The purpose is to kill the bacteria attached to the skin of Cistanche deserticola and retain the bacteria before...

Embodiment 2

[0035] Embodiment 2: The present invention also discloses the low-alcohol wine formulated with the fermented wine in Example 1, which is composed of the following components by weight percentage: 89.57% fermented wine containing Cistanche deserticola, 0.03% Food additives, 8% edible sucrose, 1.82% honey, 0.24% citric acid, 0.16% malic acid.

[0036] Wherein, the additive may be one or more selected from pectin, sodium carboxymethylcellulose, cyclodextrin, potassium sorbate, VC, calcium pantothenate, and the like.

[0037] The low-alcohol wine formulated by the fresh Cistanche deserticola fermented wine contains multiple active ingredients of Cistanche deserticola, such as various alkaloids, and has the effects of nourishing the kidney, benefiting essence, moistening dryness, smoothing the intestines and lowering blood pressure. It has a good adjuvant therapeutic effect on male impotence, female infertility, vaginal discharge, metrorrhagia, cold waist and knee pain, blood dryne...

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Abstract

The invention discloses a preparation method for cistanche fermented wine. The preparation method includes the following steps that 1, materials are prepared and disinfected; 2, a matrix is prepared; 3, strain inoculation is conducted, wherein 5% to 10% of alcohol yeast trained to be alive by glutinous rice fermented mash is added to cistanche juice prepared in the step 2, the fermentation temperature ranges from 28 DEG C to 30 DEG C, the first fermentation time period is 6 d, the second fermentation time period is 8 d, the main fermentation period is 14 d, the after-fermentation temperature ranges from 18 DEG C to 23 DEG C, the fermentation time is 45 d, and the mixture is transferred to a storage tank for constant-temperature aging; 4, filling of finished products is conducted. The preparation method has the advantages that compared with the prior art, fresh cistanche is directly juiced and extracted, the steps of cistanche drying, moist processing, slicing, drying and the like in a traditional extraction process are omitted, loss of effective ingredients of cistanche in the steps is reduced, the raw material utilization rate is increased, an original primary processing link is shortened, energy is saved, and the composite cost of the link is reduced.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of cistanche fermented wine and low-alcohol wine prepared by using the cistanche fermented wine. Background technique [0002] Cistanche deserticola, also known as Dayun, also known as Cistanche deserticola, is a traditional traditional Chinese medicine in China, known as "desert ginseng". The characteristic of Cistanche deserticola is that it has no toxic and side effects. Cistanche has multiple functions such as nourishing yin and nourishing the kidney, moistening the intestines, and laxative. For drinking, or as a traditional Chinese medicine prescription, for example, the publication number is 103725565A, and the patent named Cistanche Health Wine is a health wine formed by purifying, drying and slicing Cistanche and other raw materials; In the patent document No. 103642624A, the Cistanche extract, ginseng extract, etc. are used as raw materials for ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 郭安民金新文胡维岗
Owner XINJIANG JINZE LIQUOR CO LTD
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