Wine using houttuynia cordata as material and its preparation method

A technology for Houttuynia cordata and raw materials is applied in the field of wine produced with Houttuynia cordata as a raw material and its preparation field, and can solve the problems of short fermentation period, affecting the quality of finished wine, and insufficient fermentation effect.

Inactive Publication Date: 2006-02-22
覃永亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the preparation process, Houttuynia cordata juice and honey are fermented in the form of biological fermentation for short-term fermentation. Since this fermentation is fermented by miscellaneous bacteria and the fermentation period is short, the fermentation effect is not good enough, and incomplete fermentation is prone to occur. , which directly affects the quality of finished wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Washing the stem and leaves of Houttuynia cordata, squeezing the juice, and carrying out pasteurization treatment on the obtained Houttuynia cordata juice;

[0018] 2) Add 50 kilograms of black rice and 0.6 kilogram of Lushi's Divine Comedy Yeast produced by Liuzhou Yong'an Jiuquchang Factory into 100 kilograms of Houttuynia cordata juice through sterilization and fully stir;

[0019] 3) fermenting the stirred mixture at 28°C for 40 days;

[0020] 4) The obtained fermented product is filtered to obtain Houttuynia cordata wine.

Embodiment 2

[0022] 1) Washing the stem and leaves of Houttuynia cordata, squeezing the juice, and carrying out pasteurization treatment on the obtained Houttuynia cordata juice;

[0023] 2) Add 50 kilograms of black rice, 20 kilograms of sucrose and 0.9 kilograms of Lushi's Divine Comedy Yeast produced by Liuzhou Yong'an Jiuquchang Factory into 100 kilograms of Houttuynia cordata juice through sterilization and fully stir;

[0024] 3) fermenting the stirred mixture at 28°C for 40 days;

[0025] 4) The obtained fermented product is filtered to obtain Houttuynia cordata wine.

Embodiment 3

[0027] 1) Washing the stem and leaves of Houttuynia cordata, squeezing the juice, and carrying out pasteurization treatment on the obtained Houttuynia cordata juice;

[0028] 2) Add 300 kg of black rice, 40 kg of fructose and 3 kg of Reed Flute brand yeast produced by Guilin Reed Distiller's Qu Factory into 100 kg of Houttuynia cordata juice after sterilizing and fully stir;

[0029] 3) fermenting the stirred mixture at 30°C for 35 days;

[0030] 4) The obtained fermented product is filtered to obtain Houttuynia cordata wine.

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PUM

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Abstract

The invention disclosed the method for preparation of wine using houttuynia cordata as raw material, comprising the following steps: 1) washing and squeeze the houttuynia cordata and disinfecting the houttuynia cordata juice; 2) adding the materials containing starch and sugar to the houttuynia cordata juice and agitating it ; the proportion by weight of houttuynia cordata juice and the materials containing starch and sugar ranging form 10:2 to 30; 3) making the mixture ferment for 35-45 days in the temperature between 25 deg.C and 30 deg.C; 4) filtering the fermentate and obtaining the houttuynia cordata wine. The houttuynia cordata wine not only tastes good, but also is good for health, hair, sleeping, and enhancing immunity, so it is a good medicated wine for long-term administration.

Description

(1) Technical field: [0001] The invention relates to wine, especially the wine produced by taking houttuynia cordata as raw material; the invention also relates to a preparation method of the wine. (two) background technology: [0002] Houttuynia cordata is a commonly used Chinese herbal medicine. It has the functions of clearing heat and detoxifying, eliminating carbuncle and draining pus, diuretic and treating stranguria. Indispensable herbs. For a long time, people have used Houttuynia cordata and other Chinese herbal medicines to prepare various medicines for patients to take. However, due to the unique pungent smell of Houttuynia cordata, the various medicines prepared from it have fishy smell. The distinctive fishy smell of grass, mouthfeel is bad, brings great inconvenience for taking of the patient. The application number is: 94110901.1, the name is "Kili Juice and Its Manufacturing Method", which discloses a health-care medicinal wine containing Houttuynia cordata...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 覃永亮
Owner 覃永亮
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