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Preparation method of agilawood wine

The technology of agarwood wine and agarwood essential oil is applied in the field of brewing, which can solve the problems of unreasonable formulation of traditional Chinese medicine ingredients, unreasonable dosage of traditional Chinese medicine ingredients, and insignificant health care and health care effects, and achieve the effects of shortening production cycle, improving solubility, and elegant agarwood fragrance.

Inactive Publication Date: 2018-06-15
张雄汉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the health care wine or medicinal wine on the market use edible alcohol or sorghum wine as the base wine to highlight the fragrance of the medicinal materials themselves, but the taste is weak and the bitterness of the medicinal materials is slightly strong, so it is not suitable for drinking by the general population. The agarwood wine is added with traditional Chinese medicine ingredients. Due to the unreasonable formula of the traditional Chinese medicine ingredients, the effect of health care is not obvious, and the dosage of the traditional Chinese medicine ingredients is unreasonable, resulting in the strong taste of Chinese medicine and poor taste of the agarwood wine, which is not popular with the public.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: a kind of preparation method of agarwood wine, concrete preparation steps are as follows:

[0030] Step 1: Prepare sauce-flavored liquor:

[0031] (1) Take fully mature red sorghum and mash it for later use, which can greatly accelerate the fermentation rate of red sorghum and make the follow-up fermentation of red sorghum more complete;

[0032] (2) Add the crushed red sorghum into a fermentation tank equipped with distilled water, and make it fully mix;

[0033] (3) Adding glucoamylase to the fermenter, while controlling the internal temperature at 55° C., and at the same time controlling the pH at 4.0, so that the starch can be rapidly liquefied to generate low-molecular dextrin;

[0034] (4) Adding amylase to the fermenter, while controlling the internal temperature at 75°C, and simultaneously controlling the pH at 6.0, can rapidly catalyze and hydrolyze the starch slurry;

[0035] (5) placing the fermenter in the above steps to ferment at room tempe...

Embodiment 2

[0043] Embodiment 2: a kind of preparation method of agarwood wine, concrete preparation steps are as follows:

[0044] Step 1: Prepare sauce-flavored liquor:

[0045] (1) Take fully mature red sorghum and mash it for later use, which can greatly accelerate the fermentation rate of red sorghum and make the follow-up fermentation of red sorghum more complete;

[0046] (2) Add the crushed red sorghum into a fermentation tank equipped with distilled water, and make it fully mix;

[0047] (3) Adding glucoamylase into the fermenter, while controlling the internal temperature at 60°C and controlling the pH at 4.3, so that the starch can be rapidly liquefied to generate low-molecular dextrin;

[0048] (4) Adding amylase to the fermenter, while controlling the internal temperature at 80° C., and at the same time controlling the pH at 6.6, can rapidly catalyze the hydrolysis of the starch slurry;

[0049] (5) placing the fermenter in the above steps to ferment at room temperature for...

Embodiment 3

[0057] Embodiment 3: a kind of preparation method of agarwood wine, concrete preparation steps are as follows:

[0058] Step 1: Prepare sauce-flavored liquor:

[0059] (1) Take fully mature red sorghum and mash it for later use, which can greatly accelerate the fermentation rate of red sorghum and make the follow-up fermentation of red sorghum more complete;

[0060] (2) Add the crushed red sorghum into a fermentation tank equipped with distilled water, and make it fully mix;

[0061] (3) Adding glucoamylase to the fermenter, while controlling the internal temperature at 65°C and controlling the pH at 4.5, so that the starch can be rapidly liquefied to generate low-molecular dextrin;

[0062] (4) Adding amylase to the fermenter, while controlling the internal temperature at 85° C., and at the same time controlling the pH at 7.2, can rapidly catalyze and hydrolyze the starch slurry;

[0063] (5) placing the fermenter in the above steps to ferment at room temperature for 30 days...

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Abstract

The invention discloses a preparation method of agilawood wine. The preparation method comprises the following specific preparation steps: step 1: preparing Maotai-flavor Baijiu: (1) taking completelyripe red sorghums and smashing for later use; (2) adding the smashed red sorghums into a fermentation tank filled with distilled water and sufficiently and uniformly mixing; (3) adding glucoamylase into the fermentation tank; meanwhile, controlling the inner temperature to be 55 to 65 DEG C and controlling the pH (Potential of Hydrogen) to be 4.0 to 4.5; (4) adding amylase into the fermentation tank; meanwhile controlling the inner temperature to be 75 to 85 DEG C and controlling the pH to be 6.0 to 7.2; (5) after fermenting the fermentation tank of step (4) under a room-temperature conditionfor 30 days, obtaining the Maotai-flavor Baijiu. The agilawood wine prepared by the preparation method has simple raw material components and a reasonable ratio; the agilawood wine disclosed by the invention has an elegant agilawood flavor, is mellow and abundant and has long aftertaste, good mouthfeel and rich aroma; the agilawood wine has no drug property and is suitable for a lot of drinkers to drink.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing agarwood wine. Background technique [0002] Agarwood is a white woody plant of Daphneaceae. It is wood containing resin. It tastes pungent and bitter, and is slightly warm in nature. Inverse dyspnea and other diseases, modern clinical trials have shown that agarwood is a specific drug for gastric cancer and a good analgesic. At present, most of the health care wine or medicinal wine on the market use edible alcohol or sorghum wine as the base wine to highlight the fragrance of the medicinal materials themselves, but the taste is weak and the bitterness of the medicinal materials is slightly strong, so it is not suitable for drinking by the general population. The agarwood wine is added with traditional Chinese medicine ingredients. Due to the unreasonable formula of the traditional Chinese medicine ingredients, the effect of health care is not obvious, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/07
CPCC12G3/02C12G3/07
Inventor 张雄汉
Owner 张雄汉
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