Brewing technology of nandina wine

A kind of Nantian bamboo wine and process technology, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc. Effect

Inactive Publication Date: 2016-05-18
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the defects that the existing nandina products have few types and the utilization rate of nandina is not high in the processing process, and provides a brewing of nandina wine with health effects such as clearing away heat and dehumidification, dredging meridian

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing technique of Nantian bamboo wine, it is characterized in that, described brewing technique adopts the following steps:

[0019] a. Raw material root treatment: select fresh and disease-free Nandina chinensis roots, saponins thorns, egg ginseng, and wintersweet roots, respectively, and cut them into pieces after cleaning. , 2kg egg ginseng crumbs and 1kg wintersweet root crumbs were evenly mixed to prepare mixed raw materials, which were steam-cooked at 125°C for 30s;

[0020] b. Soaking: add 10kg of mixed raw materials after greening to 24kg of white wine with an alcohol content of 70%vol for soaking, after soaking for 22 days, filter to obtain soaked wine and mixed raw material slag, and carry out ultrafine pulverization of mixed raw material slag , to prepare mixed raw material powder;

[0021] c. Raw material fruit processing: select fresh and mature 10kg nantian bamboo fruit, 5kg prickly pear, 3kg pyracantha, and 1kg sand fruit, clean them and bla...

Embodiment 2

[0029] A kind of brewing technique of Nantian bamboo wine, it is characterized in that, described brewing technique adopts the following steps:

[0030] a. Raw material root treatment: select fresh, disease-free nandina root, nandina fruit, privet root, sage root, wintersweet root, crabapple fruit, and mountain eggplant, wash them and cut them into pieces, take 10kg of nandina Mix root crumbs, 7kg nantian bamboo fruit crumbs, 3kg privet privet root granules, 2kg Gangmei root crumbs, 2kg wintersweet root crumbs, 1kg crabapple berries, and 1kg mountain eggplant granules to prepare mixed raw materials , soak the mixed raw materials in a citric acid solution with a concentration of 7% for 80 minutes, take them out after soaking, and steam the mixed raw materials at 133°C for 15 seconds;

[0031] b. Soaking: Add 10kg of mixed raw materials after greening to 21kg of white wine with an alcohol content of 72%vol for soaking, after soaking for 19 days, filter to obtain soaked wine and ...

Embodiment 3

[0039] A kind of brewing technique of Nantian bamboo wine, it is characterized in that, described brewing technique adopts the following steps:

[0040] a. Raw material root treatment: select fresh, disease-free nandina root, saponins, ginseng, wintersweet root, wintergreen root and cut them into pieces after cleaning respectively, take 10kg of nandina root granules, 5kg of saponins The thorny granules, 2 kg of ginseng granules, 1 kg of wintersweet root granules, and 1 kg of holly root granules are mixed evenly to prepare a mixed raw material, and the mixed raw material is steamed at 128 ° C for 20 seconds;

[0041] b. Soaking: Add 10kg of mixed raw materials after greening to 27kg of white wine with an alcohol content of 69%vol for soaking. After soaking for 25 days, filter to obtain soaked wine and mixed raw material slag, and carry out ultrafine pulverization of mixed raw material slag , to prepare mixed raw material powder;

[0042] c. Raw material fruit processing: selec...

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PUM

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Abstract

The invention discloses a brewing technology of nandina wine. The nandina wine is brewed by using nandina roots and fruits as main raw materials and smallanthus as a matrix through raw material pretreatment, soaking, raw material fruit treatment, smallanthus treatment, medicine adding, fermentation, squeezing and filtration, mixing and ageing, canning and sterilization and the like. The nandina roots are soaked with high-alcohol baijiu and then subjected to ultra-fine comminuting, then, the raw materials are added into the matrix for fermentation, the nutriment in the raw materials is remained to the largest degree, the loss of active ingredients is reduced, the utilization rate of the raw materials is improved, the utilization efficiency of the nandina fruits is sufficiently improved by carrying out compound enzyme treatment on the nandina fruits after the nandina fruits are blanched and pulped, a composite clarifying agent is adopted for filtering and clarifying, and the finished nandina wine is stable in color and luster, full-bodied, fragrant, soft in taste and balanced in nutrient, and has the health care effects of clearing away heat and removing dampness, clearing and activating the channels and collaterals, relieving cough and asthma and the like.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a nandina wine brewing process. Background technique [0002] Nandina, also known as Nantianzhu, Tianzhuzi, Diamond Yellow, etc., is a small evergreen shrub of the Berberidaceae family of Ranunculaceae. "Guizhou Folk Prescription Collection" records: "Antitussive and asthmatic, excited and strong." Nandina root and stem have the functions of clearing away heat and dehumidification, dredging meridian and activating collaterals, etc., and are used for cold fever, conjunctivitis, lung heat cough, damp heat jaundice, acute Gastroenteritis, urinary tract infection, bruises. Nandina fruit, bitter in taste, flat in nature. It has the effect of relieving cough and relieving asthma, and is used for cough, asthma, whooping cough and other symptoms. [0003] At present, in addition to being used as an ornamental plant, most of nandina is processed and utilized as a medicinal material, which has ...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02A61K36/483A61P11/14A61P11/06
CPCA61K36/185A61K36/29A61K36/344A61K36/428A61K36/483A61K36/71C12G3/02C12G3/04A61K2300/00
Inventor 柴华徐鑫
Owner 柴华
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