Brewing technology for radix ophiopogonis wine

A kind of Ophiopogon japonicus wine and process technology, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of low utilization rate of raw materials, achieve stable color of wine body, improve utilization rate, and improve nutrition rich effect

Inactive Publication Date: 2016-08-17
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims at the defects of low raw material utilization rate existing in the brewing process of the existing Ophiopogon japonicus wine, and provides a kind of bright color, nutritious and healthy, mel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of brewing process of Ophiopogon japonicus wine, is characterized in that: described brewing process adopts the following steps:

[0019] a. Raw material pretreatment: select dry and pest-free Ophiopogon japonicus, cut into cubes after cleaning, put 10kg of Ophiopogon japonicus diced into 20kg of white wine with an alcohol content of 70% and soak for 10 days, after soaking, dice Ophiopogon japonicus Ding is fished out and filtered dry, and soaked wine is obtained;

[0020] B, beating: put 5 kg of dried Radix Ophiopogon japonicus into 10 kg of citric acid solution with a concentration of 15%, soak for 3 hours and then refine the slurry to obtain Ophiopogon japonicus slurry;

[0021] c. Compound enzyme treatment: add 0.03 kg of pectinase and 0.05 kg of cellulase to 10 kg of Radix Ophiopogon japonicus slurry, control the temperature at 45° C. and the time for 5 hours;

[0022] d, deployment: add glucose to 10kg of enzymatically hydrolyzed Ophiopogon j...

Embodiment 2

[0029] Embodiment 2: a kind of brewing process of Ophiopogon japonicus wine, is characterized in that: described brewing process adopts the following steps:

[0030] a. Raw material pretreatment: select dry and pest-free Ophiopogon japonicus, reed rhizome, buckwheat root, cut into dices, diced reed rhizome, and diced buckwheat root after cleaning, take 10kg of diced Ophiopogon japonicus, 2kg of diced reed rhizome, After the buckwheat diced root is mixed evenly, it is put into 30 kg of white wine with an alcohol content of 68% and soaked for 15 days. After soaking, the radix japonicus root is taken out and dried to obtain soaked wine;

[0031] B, beating: putting 10kg of dried Radix Ophiopogon japonicus into 25kg of sodium ascorbate solution with a concentration of 13%, soaking for 4h and then refining to obtain Ophiopogon japonicus slurry;

[0032] c. Compound enzyme treatment: add 0.04 kg of pectinase and 0.06 kg of cellulase to 10 kg of Radix Ophiopogon japonicus slurry, con...

Embodiment 3

[0040] Embodiment 3: a kind of brewing process of Ophiopogon japonicus wine, is characterized in that: described brewing process adopts the following steps:

[0041] a. Raw material pretreatment: select dry and pest-free Ophiopogon japonicus, wintersweet root, and crabapple root, after cleaning, cut into dices, wintersweet root, and crabapple root, take 10kg of Ophiopogon japonicus, 2kg of wintersweet root, and 2kg of After the diced crabapple root is mixed evenly, it is put into 35 kg of liquor with an alcohol content of 66% and soaked for 20 days. After the immersion, the diced radix japonicus is fished out and drained to obtain soaked wine;

[0042] B, beating: put 10kg of dried Radix Ophiopogon japonicus into 30kg concentration of 10% sodium ascorbate solution, soak for 5h and then refine the slurry to obtain Ophiopogon japonicus slurry;

[0043] c. Compound enzyme treatment: add 0.05 kg of pectinase and 0.07 kg of cellulase to 10 kg of Radix Ophiopogon japonicus slurry, c...

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PUM

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Abstract

The invention discloses a brewing technology for radix ophiopogonis wine. The brewing technology comprises the steps that dry radix ophiopogonis without disease damage is picked out and diced, and the radix ophiopogonis wine is brewed through the steps of soaking, pulping, compound enzyme treatment, blending, sterilization, yeast fermentation, filtering, ageing, filling, sterilization and the like. The compound enzyme enzymolysis technology is adopted, the decomposition rate of the cell tissue of radix ophiopogonis can be effectively increased, more nutritional ingredients can be sufficiently separated out, and the utilization rate of raw materials can be increased; by means of the brewing technology of combining soaking and fermentation, the active substances of raw materials can be fully preserved; a composite clarifying agent is used for filtering and clarifying, and thus the finished radix ophiopogonis wine is stable in wine body gloss, mellow, aromatic, mellow in taste and rich in nutrition, and has the effects of nourishing yin and promoting the production of body fluid, moistening the lung to clearing away the heart fire and relieving restlessness, and the like.

Description

technical field [0001] The invention relates to a brewing process of wine, in particular to a brewing process of Ophiopogon japonicus wine. Background technique [0002] Ophiopogon japonicus, aliased with sage grass, book belt grass, Ophiopogon japonicus, etc., is a perennial evergreen herb of the genus C. Sweet in taste, slightly bitter, slightly cold in nature, enters the heart, lung, and stomach meridians. "Bielu of Famous Doctors" records: "Healing the body with yellow eyes, fullness of the heart, exhaustion and heat, dry mouth and polydipsia, anti-vomiting, recovery of flaccidity, strengthening yin and benefiting essence, eliminating grains and regulating the middle, protecting the mind and calming the lungs." Qi, calm the five internal organs, make people fat and healthy." In addition to being used as a traditional Chinese medicine, Ophiopogon japonicus is also processed into drinks or food such as wine, tea, cakes, and porridge. For example, the patent application n...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04A61K36/8969A61P1/14A61P11/00
CPCC12G3/02A61K36/07A61K36/704A61K36/76A61K36/8968A61K36/8969C12G3/04A61K2300/00
Inventor 张俊辉吴平华沙永平
Owner 张俊辉
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