Deer blood wine and preparation method of deer blood wine

Abstract

The invention discloses deer blood wine and a preparation method of the deer blood wine and belongs to the technical field of nutritional Baijiu. Fresh deer blood and deer whips are used as main raw materials and are scientifically compounded with lycium ruthenicum, fructus lycii, mulberry fruit, fructus jujubae, longan, liquorice root and the like; a whole process adopts low-temperature processing technologies of freeze-drying, carrying out biological enzymolysis by a complex enzyme, degassing and deodorizing in vacuum, freezing, carrying out low-temperature fermentation by functional saccharomyces cerevisiae, carrying out ultrasonic processing, carrying out high-voltage pulse electric field processing and the like; the utilization rate of effective components of deer products is effectively improved, and the loss of nutrients and health-care substances is reduced; the original color and luster, flavor and the content of bioactive components and nutrient substances of the deer products are kept to the greatest extent. Finally, the deer blood wine which has no odor, high stability, coordinated taste, mellowness, softness, long aftertaste, moderate flavor, high bioactive components and nutrient value and good health-care effect and is clarified and transparent is prepared.

Description

technical field

[0001] The invention relates to nutritional liquor, in particular to deer blood wine and a preparation method thereof. Background technique

[0002] my country is the earliest country in the world to raise deer and use deer products. It has a history of more than 260 years of raising deer and more than 1300 years of medicinal use of deer products. There are about 40 kinds of deer in the world today, and there are about 19 kinds distributed in my country. Wild or bred sika deer are mainly distributed in Jilin Province and Heilongjiang Province’s Greater and Lesser Xing’an Mountains and Changbai Mountains; Northeast red deer are mainly wild or bred in Daxing’an Mountains, Changbai Mountains and eastern forest areas of Inner Mongolia; in addition, there are Hainan black deer, white-lipped deer in Qinghai, Xinjiang Tianshan red deer and so on. The main antler-using deer in my country are sika deer and red deer. Among them, the Northeast sika deer antler in Jili...

Examples

Embodiment 1

[0042] A preparation method of deer blood wine, comprising the following steps:

[0043] 1) Take fresh deer blood and deer penis, immediately freeze-dry and pulverize respectively, and mix evenly according to the mass ratio of 1:0.7 to obtain freeze-dried powder;

[0044] 2) Evenly mix the lyophilized powder with sodium bicarbonate and purified water at a mass ratio of 1:0.2:5, adjust the pH of the mixture to 4, heat up to 45°C, add 0.1% compound enzyme of the lyophilized powder, and mix well , heat preservation, degassing and deodorizing at a vacuum degree of -0.07MPa for 10 minutes, let it stand still, continue enzymatic hydrolysis for 45 minutes, filter, filter residue for later use, boil the filtrate for 4 minutes, and quickly drop to room temperature, add edible alcohol to the filtrate to adjust the alcohol content 50%, seal it, and let it stand for 18 hours to obtain the soaking solution;

[0045] 3) Taking the quality of deer blood in step 1) as the base, take 1.5 time...

Embodiment 2

[0062] A preparation method of deer blood wine, comprising the following steps:

[0063] 1) Take fresh deer blood and deer penis, immediately freeze-dry and pulverize respectively, and mix evenly according to the mass ratio of 2:1.3 to obtain freeze-dried powder;

[0064] 2) Evenly mix the lyophilized powder with sodium bicarbonate and purified water at a mass ratio of 1:0.6:6.5, adjust the pH value of the mixture to 5, heat up to 50°C, add 0.2% compound enzyme of the lyophilized powder mass, and mix well , heat preservation, degassing and deodorizing at a vacuum degree of -0.08MPa for 12 minutes, let it stand still, continue to enzymatically hydrolyze for 55 minutes, filter, and filter the residue for later use. The filtrate is boiled for 5 minutes, and quickly lowered to room temperature. 55%, sealed and left to stand for 21 hours to obtain soaking liquid;

[0065]3) Taking the quality of deer blood in step 1) as the base, take 2 times of black wolfberry, 2.5 times of wolfb...

Embodiment 3

[0082] A preparation method of deer blood wine, comprising the following steps:

[0083] 1) Take fresh deer blood and deer penis, freeze-dry and pulverize respectively immediately, and mix evenly according to the mass ratio of 3:2 to obtain freeze-dried powder;

[0084] 2) Evenly mix the lyophilized powder with sodium bicarbonate and purified water at a mass ratio of 1:1:8, adjust the pH of the mixture to 6, heat up to 55°C, add 0.3% compound enzyme of the lyophilized powder, and mix well , keep warm, degas and deodorize at a vacuum degree of -0.09MPa for 15 minutes, let it stand still, continue to enzymatically hydrolyze for 65 minutes, filter, and filter the residue for later use. The filtrate is boiled for 6 minutes, and quickly lowered to room temperature. 60%, seal it, and let it stand for 24 hours to obtain the soaking solution;

[0085] 3) Taking the quality of deer blood in step 1) as the base, take 2.5 times of black wolfberry, 3 times of wolfberry, 3 times of mulber...

technical field

[0001] The invention relates to nutritional liquor, in particular to deer blood wine and a preparation method thereof. Background technique

[0002] my country is the earliest country in the world to raise deer and use deer products. It has a history of more than 260 years of raising deer and more than 1300 years of medicinal use of deer products. There are about 40 kinds of deer in the world today, and there are about 19 kinds distributed in my country. Wild or bred sika deer are mainly distributed in Jilin Province and Heilongjiang Province’s Greater and Lesser Xing’an Mountains and Changbai Mountains; Northeast red deer are mainly wild or bred in Daxing’an Mountains, Changbai Mountains and eastern forest areas of Inner Mongolia; in addition, there are Hainan black deer, white-lipped deer in Qinghai, Xinjiang Tianshan red deer and so on. The main antler-using deer in my country are sika deer and red deer. Among them, the Northeast sika deer antler in Jili...

Examples

Embodiment 1

[0042] A preparation method of deer blood wine, comprising the following steps:

[0043] 1) Take fresh deer blood and deer penis, immediately freeze-dry and pulverize respectively, and mix evenly according to the mass ratio of 1:0.7 to obtain freeze-dried powder;

[0044] 2) Evenly mix the lyophilized powder with sodium bicarbonate and purified water at a mass ratio of 1:0.2:5, adjust the pH of the mixture to 4, heat up to 45°C, add 0.1% compound enzyme of the lyophilized powder, and mix well , heat preservation, degassing and deodorizing at a vacuum degree of -0.07MPa for 10 minutes, let it stand still, continue enzymatic hydrolysis for 45 minutes, filter, filter residue for later use, boil the filtrate for 4 minutes, and quickly drop to room temperature, add edible alcohol to the filtrate to adjust the alcohol content 50%, seal it, and let it stand for 18 hours to obtain the soaking solution;

[0045] 3) Taking the quality of deer blood in step 1) as the base, take 1.5 time...

Embodiment 2

[0062] A preparation method of deer blood wine, comprising the following steps:

[0063] 1) Take fresh deer blood and deer penis, immediately freeze-dry and pulverize respectively, and mix evenly according to the mass ratio of 2:1.3 to obtain freeze-dried powder;

[0064] 2) Evenly mix the lyophilized powder with sodium bicarbonate and purified water at a mass ratio of 1:0.6:6.5, adjust the pH value of the mixture to 5, heat up to 50°C, add 0.2% compound enzyme of the lyophilized powder mass, and mix well , heat preservation, degassing and deodorizing at a vacuum degree of -0.08MPa for 12 minutes, let it stand still, continue to enzymatically hydrolyze for 55 minutes, filter, and filter the residue for later use. The filtrate is boiled for 5 minutes, and quickly lowered to room temperature. 55%, sealed and left to stand for 21 hours to obtain soaking liquid;

[0065]3) Taking the quality of deer blood in step 1) as the base, take 2 times of black wolfberry, 2.5 times of wolfb...

Embodiment 3

[0082] A preparation method of deer blood wine, comprising the following steps:

[0083] 1) Take fresh deer blood and deer penis, freeze-dry and pulverize respectively immediately, and mix evenly according to the mass ratio of 3:2 to obtain freeze-dried powder;

[0084] 2) Evenly mix the lyophilized powder with sodium bicarbonate and purified water at a mass ratio of 1:1:8, adjust the pH of the mixture to 6, heat up to 55°C, add 0.3% compound enzyme of the lyophilized powder, and mix well , keep warm, degas and deodorize at a vacuum degree of -0.09MPa for 15 minutes, let it stand still, continue to enzymatically hydrolyze for 65 minutes, filter, and filter the residue for later use. The filtrate is boiled for 6 minutes, and quickly lowered to room temperature. 60%, seal it, and let it stand for 24 hours to obtain the soaking solution;

[0085] 3) Taking the quality of deer blood in step 1) as the base, take 2.5 times of black wolfberry, 3 times of wolfberry, 3 times of mulber...

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