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Method for brewing polygonatum rhizome cordial

A technology of Huangjing and dew wine, applied in the field of winemaking, can solve problems such as waste of resources, failure to make full use of Huangjing, etc., and achieve the effect of pleasant aroma

Pending Publication Date: 2019-11-05
唐妙火
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing fermented wine making process fails to make full use of the active ingredients of Rhizoma Polygonatum, which also causes waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Weigh the raw materials according to the following formula by weight: Jiuzhi Polygonatum 18, malt 11, distiller's yeast 0.4, clove 0.6, gardenia 0.9, sugar 5;

[0029] 2. Pre-fermentation

[0030] According to the weight ratio of malt and water 1:1, soak the malt with water for 3 hours, drain and rehydrate for 8 hours, flatten the malt processing raw materials, and then cook the malt at high temperature; then spread it on a bamboo mat to cool, press Add distiller’s koji at a ratio of 0.4% of the weight of the malt cooling material and mix well, spread out evenly according to the thickness of 30 cm, cover with wet cotton cloth to keep moisture and keep warm to facilitate fermentation; turn over the material once in the middle of 8 hours, and put all the materials into the large-mouth tank after 20 hours , and then add water according to 1.5 times the weight of the total material, seal the large-mouth tank and let it stand for fermentation for 10 days; after the fermen...

Embodiment 2

[0036] 1. The raw materials are weighed according to the following formula by weight: Jiuzhi Polygonatum 22, malt 9, distiller's yeast 0.6, clove 0.4, gardenia 1.1, sugar 6;

[0037] 2. Pre-fermentation:

[0038] According to the weight ratio of malt and water 1:1, soak the malt with water for 5 hours, drain and regain moisture for 6 hours, flatten the malt processing raw materials, and then cook the malt at high temperature; then spread it on a bamboo mat to cool, press Add distiller's koji at a ratio of 0.5% of the weight of the malt cooling material and mix well, spread out evenly according to the thickness of 40 cm, cover with wet cotton cloth to keep moisture and keep warm for easy fermentation; turn the material once in the middle of 8 hours, and put all the materials into the big mouth tank after 18 hours Inside, add water according to 1.5 times the weight of the total material, seal the large-mouth tank and let it stand for fermentation for 15 days; after the fermentat...

Embodiment 3

[0044] 1. The raw materials are weighed according to the following formula amounts in parts by weight: Jiuzhi Polygonatum 20, malt 9-11, distiller's yeast 0.5, clove 0.5, gardenia 1.0, sugar 5.5;

[0045] 2. Pre-fermentation:

[0046]According to the weight ratio of malt and water 1:1, soak the malt with water for 4 hours, drain and rehydrate for 7 hours, flatten the malt processing raw materials, and then cook the malt at high temperature; then spread it on a bamboo mat to cool, press Add distiller's koji at a ratio of 0.45% of the weight of the malt cooling material, mix well, spread out evenly according to a thickness of 35 cm, cover with wet cotton cloth to keep moisture and keep warm for easy fermentation; turn the material once in the middle of 9 hours, and put all the materials into the big mouth after 19 hours In the tank, add water according to 1.5 times the weight of the total material, seal the large-mouth tank and let it stand for fermentation for 13 days; after th...

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Abstract

The invention relates to a wine-brewing method and aims to provide a method for brewing polygonatum rhizome cordial. By the method, active ingredients of polygonatum rhizome can be more fully extracted, and polygonatum rhizome can be effectively applied. According to the technical scheme, the method for brewing polygonatum rhizome cordial comprises the following steps: 1) weighing the following raw materials according to the following formula ratio: 18-22 parts of processed polygonatum rhizome, 9-11 parts of malt, 0.4-0.6 part of distiller's yeast, 0.4-0.6 part of clove, 0.9-1.1 parts of capejasmine and 5-6 parts of white sugar; 2) pre-fermentation; 3) medium fermentation; and 4) post-fermentation.

Description

technical field [0001] The invention relates to a brewing method, in particular to a brewing method of Huangjinglu wine. Background technique [0002] Polygonatum is a traditional Chinese medicine for invigorating the spleen. Its main functions are to invigorate qi and nourish yin, invigorate the spleen and moisten the lungs, and also tonify the kidney. Polygonatum is mainly used for yin deficiency and dryness of the lungs, dry cough with less phlegm, lung and kidney yin deficiency, old mulberry gargling for a long time, weakness of the spleen and stomach, fatigue, lack of energy, dry mouth, lack of food, kidney meridian deficiency, internal heat and thirst. Polygonatum can improve the immune function of the body, thereby exerting antibacterial, antiviral, antifungal, and auxiliary effects of lowering blood pressure, blood sugar, and blood fat. Therefore, many people use the way of making wine to play the effect of Polygonatum. However, the existing fermented wine making t...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/026A61K36/8998A61P9/12A61P3/06A61P3/10
CPCC12G3/021C12G3/026A61K36/8969A61K36/8998A61K36/61A61K36/744A61P9/12A61P3/06A61P3/10
Inventor 唐妙火
Owner 唐妙火
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