Brewing method for fermented wine of dendrobium candidum and mulberries

A technology of dendrobium candidum and fermented wine, which is applied in the food field, can solve problems such as high alcohol content, poor taste, and difficult dissolution of active ingredients, and achieve the effect of expanding the scope and being suitable for large-scale production

Inactive Publication Date: 2018-06-12
广西石斛产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, Dendrobium candidum wine and mulberry wine have more and more appeared in people's lives, but so far there is no appearance of a kind of Dendrobium candidum mulberry wine
Furthermore, most health wines in the prior art are brewed by traditional soaking methods, many active ingredients are difficult to dissolve, and the alcohol content is relatively high and the taste is not good, so it can only be applied to a small number of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for brewing dendrobium candidum mulberry wine. The freshly picked dendrobium candidum strips that grow from new shoots in the previous year to mature in February-April of the second year are used as raw materials, and fermented with fruit wine dry yeast to obtain a fermented liquid, which is then separated and removed. slag, freezing and gumming, blending, filtering and sterilizing to obtain the fermented wine of Dendrobium candidum mulberry.

[0034] Among them, the following brewing steps are included:

[0035] 1) Material selection, wash and drain the fresh strips of Dendrobium officinale, cut them into 0.5 cm long Dendrobium segments, weigh 1000 grams, and set aside; pick the nine-ripe mulberry ears, pick out mildew, damage, immature fruit ears, mulberry Rinse the leaves and stems with flowing water, weigh 1000 grams, and set aside;

[0036] 2) beating, the weighed dendrobium section is processed through beating and crushing to obtain dendrobium candidum j...

Embodiment 2

[0043] A method for brewing dendrobium candidum mulberry wine. The freshly picked dendrobium candidum strips that grow from new shoots in the previous year to mature in February-April of the second year are used as raw materials, and fermented with fruit wine dry yeast to obtain a fermented liquid, which is then separated and removed. slag, freezing and gumming, blending, filtering and sterilizing to obtain the fermented wine of Dendrobium candidum mulberry.

[0044] Among them, the following brewing steps are included:

[0045] 1) Material selection, wash and drain the fresh strips of Dendrobium officinale, cut them into 0.5 cm long Dendrobium segments, weigh 1000 grams, and set aside; pick the nine-ripe mulberry ears, pick out mildew, damage, immature fruit ears, mulberry Rinse the leaves and stems with flowing water, weigh 1000 grams, and set aside;

[0046] 2) beating, the weighed dendrobium section is processed through beating and crushing to obtain dendrobium candidum jui...

Embodiment 3

[0053] A method for brewing dendrobium candidum mulberry wine. The freshly picked dendrobium candidum strips that grow from new shoots in the previous year to mature in February-April of the second year are used as raw materials, and fermented with fruit wine dry yeast to obtain a fermented liquid, which is then separated and removed. slag, freezing and gumming, blending, filtering and sterilizing to obtain the fermented wine of Dendrobium candidum mulberry.

[0054] Among them, the following brewing steps are included:

[0055] 1) Material selection, wash and drain the fresh strips of Dendrobium officinale, cut them into 0.5 cm long Dendrobium segments, weigh 1000 grams, and set aside; pick the nine-ripe mulberry ears, pick out mildew, damage, immature fruit ears, mulberry Rinse the leaves and stems with flowing water, weigh 1000 grams, and set aside;

[0056] 2) beating, the weighed dendrobium section is processed through beating and crushing to obtain dendrobium candidum j...

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Abstract

The invention discloses a brewing method for fermented wine of dendrobium candidum and mulberries. Fresh branches of dendrobium candidum and fruit spikes of the mulberries are used as raw materials, fruit wine dried yeasts are added to the raw materials for fermentation to obtain a fermentation solution, and then the fermentation solution is subjected to processing of separating, slag removing, freezing, fining, blending, filtering and sterilizing to obtain the fermented wine of dendrobium candidum and the mulberries. The picked fresh and mature branches of dendrobium candidum new shoots of which grow from the last year till February to April in the next year and the almost-mature fruit spikes of the mulberries are selected as the raw materials, and the two materials are subjected to a series of processing such as fermentation after being subjected to beating processing according to a certain mass ratio, so that nutrients of the two materials are fully integrated and complement each other. The fermented wine not only is rich in nutrient and delicate and rich in taste, but also can be eaten by most people while achieving a health care effect. Furthermore, the brewing method is simple in process, the fermented wine of dendrobium candidum and the mulberries after sterilization is more conducive to preservation, and industrial mass production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a brewing method of dendrobium candidum mulberry wine. Background technique [0002] Dendrobium officinale Kimura et Migo is a perennial herb of the genus Dendrobium orchidaceae. The main components of Dendrobium officinale are polysaccharides, amino acids, alkaloids, anthocyanins, etc., and the content of polysaccharides in Dendrobium candidum is as high as 25%, which has the functions of improving human immune function, nourishing yin, lowering blood pressure, anti-fatigue, and delaying aging. The traditional processing methods of Dendrobium candidum are mostly directly sun-dried or dried. Due to heating and human factors, the modern traditional processing method will reduce the content of active ingredients in Dendrobium candidum. Its active ingredients are difficult to dissolve completely and remain in the dregs of the medicine, resulting in waste. [0003] Mulberr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡东南雷有声韦柱杨
Owner 广西石斛产业协会
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