Preparation method of danshen root fermented liquor

A technology of fermented wine and salvia miltiorrhiza, which is applied in the field of preparation of salvia miltiorrhiza fermented wine, can solve the problems of turbidity, low alcohol content, and easy oxidative browning of salvia miltiorrhiza wine, shorten the fermentation cycle, reduce the amount of residual sugar, and have a unique flavor Effect

Inactive Publication Date: 2016-04-20
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

[0004] The present invention aims to provide a preparation method of Danshen fermented wine to solve the problems of long fermentation period, low alcohol content, high sugar content, easy oxidative browning and oxidative smell in the preparation process of many Danshen fermented wines, and the finished product of Salvia miltiorrhiza Wine is prone to turbidity, precipitation and other problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of salvia miltiorrhiza fermented wine, the method comprises the following steps:

[0022] a. Breeding and cultivation of Saccharomyces cerevisiae: Weigh 10g of active shellfish yeast, add 10 times to the sterile aqueous solution containing 4% glucose, shake gently to disperse the thalline, control the temperature to 35°C, and hold the time for 20 minutes, shaking once every 10 minutes, until a large number of bubbles are generated, the activation is complete, and then through the first-level domestication culture, the second-level domestication culture and the third-level domestication culture, it can be used as the production of distiller's mother, and the cultivated distiller's mother can be directly connected Fermented in salvia miltiorrhiza juice;

[0023] b. Closed type main fermentation: After washing the selected salvia miltiorrhiza with 0.2% potassium metabisulfite solution and the vigorously fermented distiller's mother prepared in step a, ...

Embodiment 2

[0030] A preparation method of salvia miltiorrhiza fermented wine, the method comprises the following steps:

[0031] a. Breeding and cultivation of Saccharomyces cerevisiae: Weigh 10g of active shellfish yeast, add 10 times to the sterile aqueous solution containing 4% glucose, shake gently to disperse the thalline, control the temperature to 35°C, and hold the time for 30 minutes, shaking once every 10 minutes, until a large number of bubbles are generated, the activation is complete, and then through the first-level domestication culture, the second-level domestication culture and the third-level domestication culture, it can be used as the production of distiller's mother, and the cultivated distiller's mother can be directly connected Fermented in salvia miltiorrhiza juice;

[0032] b. Closed-type main fermentation: After washing the selected salvia miltiorrhiza with 0.3% potassium metabisulfite solution and the vigorously fermented distiller's mother prepared in step a, ...

Embodiment 3

[0039] A preparation method of salvia miltiorrhiza fermented wine, the method comprises the following steps:

[0040] a. Breeding and cultivation of Saccharomyces cerevisiae: Weigh 10g of active shellfish yeast, add 10 times to the sterile aqueous solution containing 4% glucose, shake gently to disperse the thalline, control the temperature to 35°C, and hold the time for 25 minutes, shaking once every 10 minutes, until a large number of bubbles are generated, the activation is complete, and then after the first-level domestication culture, the second-level domestication culture and the third-level domestication culture, it can be used as the production of distiller's mother, and the cultivated distiller's mother can be directly connected fermented in salvia miltiorrhiza juice;

[0041] b. Closed type main fermentation: After the selected salvia miltiorrhiza is crushed and washed with 0.25% potassium metabisulfite solution and the vigorously fermented distiller's yeast prepared...

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PUM

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Abstract

The invention discloses a preparation method of danshen root fermented liquor. The method comprises the following steps: selection and cultivation of saccharomyces cerevisiae, closed main fermentation, flowing out of a tank and squeezing, secondary fermentation, ageing of danshen root liquor, purification and clarification of the liquor, packaging and sterilization. According to the danshen root fermented liquor prepared with the method, flavor substances and various nutrition facts in danshen roots are preserved effectively, the residual sugar content is reduced, and the fermentation period is shortened; the prepared fermented liquor has the characteristics of mellow and tasty performance, aroma coordination, delicate taste, lingering aftertaste, unique flavor and the like; generation of volatile acids due to oxidation can be effectively prevented in the preparation process of the fermented liquor, aromatic substances are not volatilized easily, the alcohol concentration can be increased to a greater extent, the liquor contains more free tartaric acid and less volatile acid, and scale production of the danshen root fermented liquor can be realized.

Description

technical field [0001] The invention relates to the technical field of fermented wine production, in particular to a preparation method of Danshen fermented wine. Background technique [0002] Salvia miltiorrhiza is a plant of Labiatae, which has the effects of promoting blood circulation and removing blood stasis, promoting menstruation and relieving pain, clearing heart-fire and eliminating troubles, cooling blood and eliminating carbuncle. For chest pain and heart pain, epigastric and hypochondriac pain, accumulation of lump in the abdomen, arthralgia due to heat pain, vexation and insomnia, irregular menstruation, dysmenorrhea, swelling and pain of sore. It is currently the most widely used medicinal material in China. [0003] Due to the high nutritional value and economic value of Salvia miltiorrhiza, there are relatively many types of Salvia miltiorrhiza products on the market, but Danshen fermented wine is still very rare, and there are long fermentation periods in ...

Claims

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Application Information

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