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A technology of Ejiao wine and Ejiao, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulations, etc. and quality issues, to achieve the effect of improving internal quality and quality and preventing loss
Pending Publication Date: 2019-10-22
山东福地龙泉酒业有限公司 +1
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However, the donkey-hide gelatin wine prepared by the conventional preparation method cannot be miscible with the wine solution in any ratio due to the complex of gelatin protein, bone collagen protein, protein, amino acid and a small amount of unmelted donkey skin tissue fragments after the gelatin is melted and hydrolyzed. People in China have taken various measures, but the above-mentioned trace substances will still be precipitated during the shelf life of conventional donkey-hide gelatin wine. A layer of flocculent substances visible to the naked eye will appear at the bottom of the donkey-hide gelatin wine bottle, which will affect the clarity of donkey-hide gelatin wine, that is, the light transmittance, and affect the quality of donkey-hide gelatin wine. appearance quality and quality
Simultaneously above-mentioned preparation method prepares donkey-hide gelatin wine, and the collagen protein of donkey-hide gelatin can not be fully hydrolyzed to obtain gelatin protein, bone collagen protein, protein, polypeptide and multiple amino acids, has caused the loss of donkey-hide gelatin collagen protein, has influenced the drinking nutrition effect of donkey-hide gelatin wine to people , affecting the intrinsic quality and quality of donkey-hide gelatin wine
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Embodiment 1
[0033] A preparation method of donkey-hide gelatin wine, which is characterized in that: the donkey-hide gelatin wine is prepared and blended from donkey-hide gelatin wine base wine, and the donkey-hide gelatin wine is 28% donkey-hide gelatin wine; the donkey-hide gelatin wine base wine is prepared by the following parts by weight Raw materials: Ejiao 1, ginseng 0.3, wolfberry 0.3, longan meat 0.3, sealwort 0.2, astragalus 0.2, yam 0.2, Codonopsis 0.2, rehmannia glutinosa 0.2, Atractylodes macrocephala 0.1, cinnamon 0.1, liquor 40; white sugar 3; the liquor 65% liquor;
[0034] The preparation method of the donkey-hide gelatin wine base wine mainly comprises the following steps:
[0035] A. Weigh respectively according to the proportions by weight: donkey-hide gelatin, ginseng, wolfberry, longan meat, sealwort, astragalus, Chinese yam, Codonopsis pilosula, rehmannia glutinosa, Atractylodes macrocephala, cinnamon, 65% liquor, white sugar for later use;
[0036] B. Put the gins...
Embodiment 2
[0042] A preparation method of donkey-hide gelatin wine, which is characterized in that: the donkey-hide gelatin wine is prepared and blended from donkey-hide gelatin wine base wine, and the donkey-hide gelatin wine is 35% donkey-hide gelatin wine; the donkey-hide gelatin wine base wine is prepared by the following parts by weight Raw materials: 2 donkey-hide gelatin, 0.6 ginseng, 0.6 wolfberry, 0.6 longan meat, 0.4 sealwort, 0.4 astragalus, 0.4 yam, 0.4 codonopsis, 0.4 rehmannia, 0.2 atractylodes, 0.2 cinnamon, 45 white wine; white sugar 5; the white wine 68% liquor;
[0043] The preparation method of the donkey-hide gelatin wine base wine mainly comprises the following steps:
[0044] A. Weigh respectively according to the proportions by weight: donkey-hide gelatin, ginseng, wolfberry, longan meat, sealwort, astragalus, yam, codonopsis, rehmannia glutinosa, Atractylodes macrocephala, cinnamon, 68-degree liquor, white sugar for later use;
[0045] B. Put the ginseng, wolfber...
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Abstract
The invention discloses a method for preparing donkey-hide gelatin wine. According to the method for preparing the donkey-hide gelatin wine, the donkey-hide gelatin wine is prepared from donkey-hide gelatin base wine by blending; the donkey-hide gelatin base wine is prepared from, by weight, 1-2 parts of donkey-hide gelatin, 0.3-0.6 part of ginseng, 0.3-0.6 part of lycium chinensis, 0.3-0.6 part of longan pulp, 0.2-0.4 part of rhizoma polygonate, 0.2-0.4 part of astragalus membranaceus, 0.2-0.4 part of rhizoma dioscoreae, 0.2-0.4 part of roots of hairy asiabell, 0.2-0.4 part of rehmannia glutinosa, 0.1-0.2 part of bighead atractylodes rhizome, 0.1-0.2 part of cortex cinnamomic, 40-50 parts of baijiu and 3-5 parts of white granulated sugar. By means of the method, the internal character andquality of the prepared donkey-hide gelatin wine are improved; precipitation of macroscopic flocculent substances at the bottom of a donkey-hide gelatin wine bottle is prevented during the shelf lifeof the donkey-hide gelatin wine, the clarity, that is, the light transmittance of the donkey-hide gelatin wine is increased, and the donkey-hide gelatin wine strengthens the muscles and bones of people and enhances the immunity of people.
Description
technical field [0001] The invention belongs to a method for preparing medicated wine, in particular to a method for preparing donkey-hide gelatin wine. Background technique [0002] Donkey-hide gelatin is one of the three treasures of traditional Chinese medicine. The main components of donkey-hide gelatin are collagen and its hydrolyzate, polypeptides, amino acids and various trace elements necessary for the human body. The spinal cord has the function of strengthening tendons and bones; donkey-hide gelatin also has the functions of enhancing immunity, anti-aging and fatigue resistance. People use the Chinese medicines such as donkey-hide gelatin compatibility Chinese medicine ginseng, wolfberry to prepare donkey-hide gelatin wine for this reason. At present, the preparation method of conventional donkey-hide gelatin wine is to pulverize the corresponding parts by weight of donkey-hide gelatin into small pieces, add the small pieces of donkey-hide gelatin and the aqueous ...
Claims
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Application Information
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