Brewing method for rhizome conic gymnadenia and rhizoma codonopsis convolvulacea wine

A technology of bergamot ginseng and egg ginseng, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of products that have not yet been launched on the market and few types of products, and achieve stable color and luster of the wine body. Improve the utilization rate and the effect of soft taste

Inactive Publication Date: 2016-08-17
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of bergamot and egg ginseng are used as medicinal materials, and a small part are used as food materials. There are insufficient types of products, especially the bergamot ginseng and egg ginseng brewed with bergamot ginseng and egg ginseng as the main raw materials. There are no related products. listing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A brewing method of bergamot egg ginseng wine, characterized in that the brewing method adopts the following steps:

[0019] ①. Raw material pretreatment: select fresh and disease-free Bergamot ginseng, egg ginseng, root ginseng, white shouwu, and jujube roots, wash them and cut them into pieces, take 10kg of bergamot granules and 6kg of egg ginseng granules, 2 kg of ginseng granules, 1 kg of Baishouwu granules, and 1 kg of jujube root granules were evenly mixed to obtain a mixed raw material, and the mixed raw materials were steamed at 125 ° C for 40 s;

[0020] ②. Soaking: Add 10kg of mixed raw materials after greening to 27kg of white wine with an alcohol content of 62%vol for soaking. After soaking for 24 days, filter to obtain soaked wine and mixed raw material slag, and ultrafinely pulverize the mixed raw material slag , to prepare mixed raw material powder;

[0021] ③.Purple sweet potato pretreatment: After cleaning the fresh purple sweet potato, cut it into pur...

Embodiment 2

[0028] A brewing method of bergamot egg ginseng wine, characterized in that the brewing method adopts the following steps:

[0029] ①. Raw material pretreatment: select fresh and disease-free bergamot, egg ginseng, mountain bean root, tea tree root, kumquat root, and folded ear root, wash and cut into pieces, take 10kg of bergamot granules, 7kg of egg ginseng The crushed granules, 5kg of bean root crumbs, 2kg of tea tree root crumbs, 1kg of kumquat root crumbs, and 1kg of folded ear root crumbs are mixed evenly to prepare mixed raw materials, and the mixed raw materials are steamed at 129°C for 30s ;

[0030] ②. Soaking: Add 10kg of mixed raw materials after greening to 34kg of white wine with an alcohol content of 71%vol for soaking. After soaking for 18 days, filter to obtain soaked wine and mixed raw material slag, and ultrafinely pulverize the mixed raw material slag , to prepare mixed raw material powder;

[0031] ③.Purple sweet potato pretreatment: Fresh purple sweet p...

Embodiment 3

[0038] A brewing method of bergamot egg ginseng wine, characterized in that the brewing method adopts the following steps:

[0039] ①. Raw material pretreatment: select fresh and disease-free bergamot, egg ginseng, burdock, yam, peony, quince and cut them into pieces after cleaning, take 10kg of bergamot granules, 7kg of egg ginseng granules, Mix 5kg of burdock granules, 3kg of yam granules, 1kg of peony granules, and 1kg of quince granules evenly to prepare the mixed raw materials. The mixed raw materials are steamed at 128°C for 18s. Add 0.7kg of salt to the raw material, mix well, let it stand for 36 minutes, rinse it clean, and use 121°C steam for secondary fixation, the fixation time is 19s;

[0040] ②.Beating: Add 7kg of citric acid solution with a concentration of 13% to 10kg of steam-fixed mixed raw materials for refining treatment to obtain a mixed slurry;

[0041]③. Compound enzyme treatment: Add 2kg of mango juice, 2kg of pear juice, 1kg of egg juice, 1kg of lanter...

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PUM

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Abstract

The invention discloses a brewing method of bergamot ginseng wine. The bergamot ginseng wine uses bergamot ginseng and egg ginseng as main raw materials, and purple sweet potato as a matrix. After raw material pretreatment, soaking, purple sweet potato treatment, adding medicine, It is brewed through the steps of fermentation, pressing and filtration, mixed aging, canning and sterilization. The present invention soaks bergamot ginseng and egg ginseng in high-grade white wine, and after soaking, carries out ultrafine pulverization, then adds raw material powder into the substrate for fermentation, retains the nutrients in the raw materials to the greatest extent, reduces the loss of active ingredients, and improves To improve the utilization rate of raw materials, the compound clarifier is used to filter and clarify, so that the finished bergamot egg ginseng wine has a stable color, rich fragrance, soft taste, balanced nutrition, and has the functions of nourishing qi and blood, promoting body fluid and quenching thirst, nourishing and strong, astringent and hemostasis , Runfei Shengjin and other health effects.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for brewing bergamot egg ginseng wine. Background technique [0002] Bergamot ginseng, also known as palm ginseng, palm ginseng, hand ginseng, etc., is a kind of plant. It is named after its shape like a palm. Soothe the nerves and calm convulsions, replenish qi and relieve pain. Treat physical weakness, neurasthenia, overstrain, cough, and asthma." It has health care functions such as nourishing qi and blood, promoting body fluid to quench thirst, nourishing and strengthening, astringent and hemostasis. [0003] Egg ginseng, also known as mountain egg, oxtail ginseng, etc., is a perennial herb belonging to the family Campanulaceae Codonopsis. Egg ginseng has a slight gas, sweet and slightly bitter taste. "Yunnan Chinese Herbal Medicine" records: "Invigorate qi and blood, moisten lungs and promote fluid. Treat anemia, spontaneous sweating due to physical deficiency, and coug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12H1/048C12H1/056A61K36/898A61P1/14A61P7/06A61P11/00A61P7/02
CPCC12G3/02A61K36/27A61K36/28A61K36/344A61K36/725A61K36/738A61K36/808A61K36/87A61K36/8945A61K36/8969A61K36/898C12G3/04C12H1/0408C12H1/0424
Inventor 程龙凤李千萍
Owner 程龙凤
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