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Gastrodiaelata wine

A technology of Gastrodia elata wine and Gastrodia elata, which is applied in the field of Gastrodia elata wine and its preparation, which can solve the problems of gastrodia elata dry matter resource waste, difficulty in ensuring that gastrodia elata juice is not gelatinized, etc., achieve protection and volatile components, shorten fermentation cycle, and increase market share. potential effect

Inactive Publication Date: 2018-11-20
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent No.: CN02155252.5 "A Fresh Gastrodia elata Wine and Its Manufacturing Method" discloses a fresh Gastrodia elata that is washed, chopped, and fresh Gastrodia elata juice is extracted, and then blended with white wine at a ratio of 3-8:50 The method for extracting gastrodia elata juice is difficult to ensure that the gastrodia elata juice is not gelatinized during the heat sterilization process, and there is a waste of gastrodia elata dry matter resources

Method used

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Examples

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Embodiment 1

[0034] A kind of gastrodia elata wine, preparation comprises the following steps:

[0035] (1) Raw material processing: select fresh gastrodia elata with good appearance, complete appearance, no damage, no rot, no mold and no pests and diseases on the outside, roughly rinse the selected gastrodia elata with clean water, remove the sludge, and then wash the gastrodia elata carefully with running water When there is no dirt residue on the surface, cut the Gastrodia elata with skin into square grains of about 5mm*5mm*5mm, put the sliced ​​Gastrodia elata square grains into the grinder for beating and crushing, collect the fresh gastrodia elata puree for ultraviolet pulse sterilization and set aside;

[0036] (2) Juice adjustment: adjust the fermented liquid so that the gastrodia elata pulp content is 40%, the sucrose content is 30%, and the distilled water is 30%, and add respectively ammonium dihydrogen phosphate and 0.05% α-amylase of the fermented liquid volume 0.05% , 0.04% g...

Embodiment 2

[0048] A kind of gastrodia elata wine, preparation comprises the steps:

[0049] (1) Raw material processing: select fresh gastrodia elata with good appearance, complete appearance, no damage, no rot, no mold and no pests and diseases on the outside, roughly rinse the selected gastrodia elata with clean water, remove the sludge, and then wash the gastrodia elata carefully with running water When there is no dirt residue on the surface, cut the Gastrodia elata with skin into square grains of about 5mm*5mm*5mm, put the sliced ​​Gastrodia elata square grains into the grinder for beating and crushing, collect the fresh gastrodia elata puree for ultraviolet pulse sterilization and set aside;

[0050] (2) Juice adjustment: adjust the fermented liquid so that the gastrodia elata pulp content is 20%, the sucrose content is 20%, and the distilled water is 60%, and add the ammonium dihydrogen phosphate of 0.05% of the fermented liquid volume, 0.05% α-amylase, 0.04% glucoamylase, use cit...

Embodiment 3

[0062] A kind of gastrodia elata wine, preparation comprises the steps:

[0063] (1) Raw material processing: select fresh gastrodia elata with good appearance, complete appearance, no damage, no rot, no mold and no pests and diseases on the outside, roughly rinse the selected gastrodia elata with clean water, remove the sludge, and then wash the gastrodia elata carefully with running water When there is no dirt residue on the surface, cut the Gastrodia elata with skin into square grains of about 5mm*5mm*5mm, put the sliced ​​Gastrodia elata square grains into the grinder for beating and crushing, collect the fresh gastrodia elata puree for ultraviolet pulse sterilization and set aside;

[0064] (2) Juice adjustment: adjust the fermented liquid so that the content of Gastrodia elata pulp is 30%, the sucrose content is 20%, and distilled water is 50%, and add respectively ammonium dihydrogen phosphate, 0.05% α-amylase, 0.05% α-amylase, 0.04% glucoamylase, use citric acid to adj...

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Abstract

The invention discloses gastrodiaelata wine and a preparation method thereof, and belongs to the technical field of health wine. The gastrodiaelata wine is prepared by the following steps: with freshgastrodiaelata as a raw material, treating the raw material, adjusting juice, saccharifying and inoculating with bacteria, performing primary fermentation, performing post-fermentation, aging and thelike. From raw material treatment to fermentation into the finished gastrodiaelata wine, all the steps are performed at low temperature, and UV pulse sterilization is adopted to avoid heat effect, sothat heat-sensitive components and volatile components are greatly protected, and destruction and loss of effective components of the gastrodiaelata are avoided. The gastrodiaelata wine prepared by the preparation method provided by the invention has the alcoholic strength of 14.9%vol (20 DEG C) and the gastrodin content of 106.65mg / L, the wine liquid has strong complex Baijiu aroma and special tianma aroma, the wine body is coordinated, mellow and palatable, and the gastrodiaelata wine has a unique flavor.

Description

technical field [0001] The invention belongs to the technical field of health-care wine, and in particular relates to a gastrodia elata wine and a preparation method thereof. Background technique [0002] Gastrodia elata is the dry tuber of the orchid plant Gastrodia elata Bl., also known as Chijian, Limu, Guiduyou, Shencao, etc. It is mainly produced in Guizhou, Yunnan and other places. It is a famous Chinese medicinal material, and folks also have eating habits . Gastrodin is the main monomer component that exerts its effects. It has the functions of calming the liver, calming the wind, relieving spasm, dilating blood vessels, lowering blood pressure, enhancing heart and brain blood flow, and improving heart and brain functions. Gastrodia elata wine is a kind of health wine with Gastrodia elata as the main component. The efficacy of Gastrodia elata wine depends on the content of beneficial ingredients. If you want to produce high-quality products, you must fully grasp its...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 胡萍张小兵郑莎莎
Owner GUIZHOU UNIV
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