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Solid-state fermentation type Chinese chestnut wine and preparation process thereof

A solid-state fermentation and preparation technology, applied in the field of chestnut wine, can solve the problems of unsuitable storage of chestnut wine, unobvious flavor, and poor taste, and achieve the effects of simple post-processing, prevention and treatment of hypertension, and elimination of easily stagnant gas

Inactive Publication Date: 2019-09-06
潘建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preparation method of present chestnut wine still stays in the stage of soaking chestnut with white wine more, its taste is not good enough, local flavor is not obvious, and the chestnut wine of soaking is not suitable for storage, easy to get dry mouth sour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A solid-state fermented chestnut wine, according to parts by weight, the chestnut wine is made of 91 parts of chestnuts, 2 parts of hawthorn, 1 part of buckwheat, 1 part of sorghum, 1 part of glutinous rice and 1 part of wolfberry after mixing, saccharifying, fermenting and distilling prepared.

[0027] A preparation process of solid-state fermented chestnut wine, comprising the following steps:

[0028] Step 1. Raw material processing:

[0029] After cleaning and drying the chestnuts, crush them into small particles and steam them; slice the hawthorns and dry them in the sun to form dried hawthorns; soak buckwheat and sorghum in clean water for 22 hours; soak glutinous rice and wolfberry in clean water for 1 hour;

[0030] Step 2, mixed cooking:

[0031] Mix all raw materials processed in step 1 evenly together, cook for 3 hours, take out and spread out to cool naturally;

[0032] Step 3. Add koji:

[0033] First, when the temperature drops to 55°C, add 0.2% glucoa...

Embodiment 2

[0040] A solid-state fermented chestnut wine, according to parts by weight, the chestnut wine is made of 91 parts of chestnut, 4 parts of hawthorn, 1 part of buckwheat, 2 parts of sorghum, 1 part of glutinous rice and 1 part of wolfberry through mixing, saccharification, fermentation and distillation prepared.

[0041] A preparation process of solid-state fermented chestnut wine, comprising the following steps:

[0042] Step 1. Raw material processing:

[0043] Wash and dry the chestnuts, crush them into small granules and steam them; slice the hawthorns, and dry them in the sun to form dried hawthorns; soak buckwheat and sorghum in clean water for 24 hours; soak glutinous rice and wolfberry in clean water for 3 hours;

[0044] Step 2, mixed cooking:

[0045] Mix all raw materials processed in step 1 evenly together, cook for 5 hours, take out, spread out and cool naturally;

[0046] Step 3. Add koji:

[0047] First, when the temperature drops to 58°C, add 0.% glucoamylase...

Embodiment 3

[0054] A solid-state fermented chestnut wine, according to parts by weight, the chestnut wine is made from 90.5 parts of chestnut, 3 parts of hawthorn, 2 parts of buckwheat, 2 parts of sorghum, 2 parts of glutinous rice and 0.5 part of wolfberry through mixing, saccharification, fermentation and distillation prepared.

[0055] A preparation process of solid-state fermented chestnut wine, comprising the following steps:

[0056] Step 1. Raw material processing:

[0057] After cleaning and drying the chestnuts, crush them into small particles and steam them; slice the hawthorns and dry them in the sun to form dried hawthorns; soak buckwheat and sorghum in clean water for 23 hours; soak glutinous rice and wolfberry in clean water for 2 hours;

[0058] Step 2, mixed cooking:

[0059] Mix all raw materials processed in step 1 evenly together, cook for 4 hours, take out and spread out to cool naturally;

[0060] Step 3. Add koji:

[0061] First, when the temperature drops to 60°...

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Abstract

Solid-state fermentation type Chinese chestnut wine is prepared from, by weight, 90.5-91 parts of Chinese chestnuts, 2-4 parts of haws, 1-3 parts of buckwheat, 1-3 parts of sorghum, 1-3 parts of glutinous rice and 0.5-1 part of fructus lycii by mixing, saccharifying, fermenting and distilling. By adding of buckwheat, sorghum, glutinous rice and haws besides Chinese chestnuts, flavor of the Chinesechestnut wine can be improved comprehensively, and efficacies of stomach nourishing, spleen tonifying, kidney tonifying and tendon strengthening are achieved; prevention and treatment of diseases such as hypertension, coronary heart disease, arteriosclerosis and osteoporosis are benefited; easiness in gastrointestinal absorption of the Chinese chestnut wine is realized in drinking, and problems of difficulty in digestion of raw Chinese chestnuts and proneness to gas stagnation in eating of cooked Chinese chestnuts are eliminated; in addition, by adoption of a solid-state fermentation process,strict process condition control in the process is avoided, simplicity in operation, equipment structural simplicity and simplicity and convenience in aftertreatment are realized, wastewater discharge is almost avoided, and the prepared Chinese chestnut wine is available for long-term storage easily.

Description

technical field [0001] The invention belongs to the technical field of chestnut wine, in particular to solid-state fermented chestnut wine and a preparation process thereof. Background technique [0002] At present, there are many varieties of fruit wine brewed from fruits, among which the wine brewed from grapes is the most, and the health care effect of fruit wine on the human body is very clear. Chestnut is rich in nutrition and has the reputation of "the king of dried fruits". Traditional Chinese medicine believes that chestnut can nourish the spleen and stomach, nourish the kidney and strengthen tendons, promote blood circulation and stop bleeding, and can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. Wine culture has been circulating in China for a long time. The wine brewed from chestnuts is beneficial to people's health. But the preparation method of present chestnut wine still stays in the stage of soak...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/022C12G3/023C12G3/024C12G3/026
CPCC12G3/021C12G3/022C12G3/023C12G3/024C12G3/026
Inventor 潘建
Owner 潘建
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