Making method of radix salviae miltiorrhizae brandy

A technology for brandy wine and a production method, which is applied in the field of brandy wine processing, can solve the problems such as failure to effectively extract the color and flavor of raw materials, low comprehensive utilization rate of raw materials, low alcohol yield, etc. Alcohol yield, the effect of high alcohol yield

Inactive Publication Date: 2016-04-13
贵州黔贵天赐大健康集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As one of the six categories of distilled spirits, brandy is brewed from fruits through fermentation, distillation, and storage. It has various types and has a history of hundreds of years in China. The production process is relatively mature, but it still exists today. The following troubles: 1. Failure to effectively extract the color and flavor of raw materials; 2. High cost and low comprehensive utilization of raw materials
Moreover, traditional brandy usually selects fruits as raw materials for making brandy, and rarely uses Chinese medicinal materials as raw materials for making brandy.
[0003] In the prior art, as the patent No. 200810140453.9 "A Kind of Anti-aging Brandy" discloses the use of ginkgo, hawthorn, salvia miltiorrhiza, red ginseng, wolfberry, kudzu root, Radix Ophiopogon, asparagus, Gastrodia elata, Ligustrum lucidum, dodder, Poria cocos is used as a raw material for production, and its process is simple. It has the effects of improving immunity, anti-tumor, protecting the liver, and anti-aging. However, due to the large amount of pectin, hemicellulose, and cellulose in the material, it is easy to produce Bubbles, low alcohol yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Freezing and juicing: put the cleaned Salvia miltiorrhiza in the refrigerator for 12 days, thaw at room temperature or in cold water, and then press to extract the juice to obtain the salvia miltiorrhiza juice;

[0030] (2) Enzymatic impregnation: Pour salvia miltiorrhiza juice into a small temperature-controlled dipping tank, add 69 mg of mixed enzyme per liter of salvia miltiorrhiza juice, and soak at a constant temperature of 20 ° C for 20 hours; the mixed enzyme is composed of pectinase and starch The enzyme is mixed in a weight ratio of 4:1;

[0031] (3) Sterilization: sterilize the enzymatically hydrolyzed salvia miltiorrhiza juice at a microwave frequency of 2300MHz and a microwave temperature of 15°C for 2 minutes;

[0032] (4) Strain activation: Take 10g of Daer's round yeast and 5g of Candida star, mix evenly, add 30g of white sugar, mix evenly, add 570g of warm boiled water at a temperature of 26°C, and activate for 30 minutes to obtain activated bacteria...

Embodiment 2

[0038] (1) Freezing and juicing: put the washed Salvia miltiorrhiza in the refrigerator for 13 days, thaw at room temperature or in cold water, and then press to extract the juice to obtain the salvia miltiorrhiza juice;

[0039] (2) Enzymatic impregnation: Pour salvia miltiorrhiza juice into a small temperature-controlled dipping tank, add 81 mg of mixed enzyme per liter of salvia miltiorrhiza juice, and soak at a constant temperature of 20 ° C for 19 hours; the mixed enzyme is composed of pectinase and starch The enzyme is mixed in a weight ratio of 3:1;

[0040] (3) Sterilization: sterilize the enzymatically hydrolyzed salvia miltiorrhiza juice at a microwave frequency of 2250 MHz and a microwave temperature of 18° C. for 2 minutes;

[0041] (4) Strain activation: Take 10g of Daer's round yeast and 5g of Candida star and mix evenly, add 30g of white sugar and mix evenly, add 570g of warm boiled water at a temperature of 28°C, and activate for 30 minutes to obtain activated ...

Embodiment 3

[0047] (1) Freezing and juicing: put the washed Salvia miltiorrhiza in the refrigerator for 14 days, thaw at room temperature or in cold water, and then press to extract the juice to obtain the salvia miltiorrhiza juice;

[0048] (2) Enzymolysis impregnation: Pour salvia miltiorrhiza juice into a small temperature-controlled dipping tank, add 83 mg of mixed enzyme per liter of salvia miltiorrhiza juice, and soak at a constant temperature of 21 ° C for 17 hours; the mixed enzyme is composed of pectinase and starch The enzyme is mixed in a weight ratio of 4:1;

[0049] (3) Sterilization: sterilize the enzymatically hydrolyzed salvia miltiorrhiza juice at a microwave frequency of 2400 MHz and a microwave temperature of 19° C. for 3 minutes;

[0050] (4) Strain activation: Take 10g of Dale's round yeast and 5g of Candida star and mix evenly, add 30g of white sugar, mix evenly, add 570g of warm water at 25°C, and activate for 30 minutes to obtain activated bacteria kind;

[0051]...

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PUM

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Abstract

The invention belongs to a technical field of brandy processing, in particular to a making method of radix salviae miltiorrhizae brandy. The brandy is made by freezing and squeezing the radix salviae miltiorrhizae, enzymolysis and dipping, sterilizing, fermenting, distilling, ageing, filtering and bottling procedures, wherein, the enzymolysis and dipping adopts pectinase and amylase-mixed enzyme to dip at low temperature; fermenting comprises: regulating sugar degree of solution to be fermented to 20-23 degrees and acidity to 0.4-0.5g / L, and then inoculating an activated strain at low temperature for fermentation; the enzymolysis and dipping and fermenting are consistent in the low temperature environment temperature. The method has the characteristics of short fermenting period, low cost and high wine yield, the brandy is natural and bright in color and fresh and mellow in mouth feeling, has unique flavor of the radix salviae miltiorrhizae and has blood fat reducing, antibacterial and detoxifying and blood promoting and stasis removing effects.

Description

technical field [0001] The invention belongs to the technical field of brandy wine processing, and in particular relates to a production method of salvia miltiorrhiza brandy wine. Background technique [0002] As one of the six categories of distilled spirits, brandy is brewed from fruits through fermentation, distillation, and storage. It has various types and has a history of hundreds of years in China. The production process is relatively mature, but it still exists today. The following troubles: 1. The color and flavor in the raw materials cannot be effectively extracted; 2. The cost is high and the comprehensive utilization rate of raw materials is low. And, traditional brandy usually selects fruit as raw material to make, and seldom uses Chinese herbal medicines as raw material to make brandy. [0003] In the prior art, as the patent No. 200810140453.9 "A Kind of Anti-aging Brandy" discloses the use of ginkgo, hawthorn, salvia miltiorrhiza, red ginseng, wolfberry, kud...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 白杨
Owner 贵州黔贵天赐大健康集团有限公司
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