Preparation process of herbal healthy white spirit

Abstract

The invention relates to the technical field of baijiu making, and particularly discloses a herbal healthy baijiu making process which comprises the following steps: cleaning grains, and then adding weakly alkaline water into the grains for soaking; cooking the soaked grains, and putting the cooked grains into a fermentation tank for fermentation; putting the maturely fermented grains into a distiller for distillation, and pouring distilled liquor into a ceramic jar for storage for later use; fermenting the traditional Chinese medicines, and extracting the essence of the traditional Chinese medicines for later use; adding the extracted herbal essence into the obtained white spirit according to the proportion of 5-20%, and carrying out secondary distillation; and filtering the secondarily distilled liquor containing the herbal essence through a nanotechnology filtering device to obtain the herbal healthy liquor. The preparation method has the beneficial effects that the white spirit prepared by the process is diversified in function and component, has a relatively good life cultivation and health preservation function, can well meet the pursuit of people on beverage health at present, and meets the drinking requirements and market requirements of people at present.

Description

Technical Field

[0001] The invention relates to the technical field of liquor production, in particular to a production process of herbal healthy liquor. Background Art

[0002] Baijiu is a distilled liquor made from grains as the main raw materials, with big qu, small qu or bran qu and yeast as saccharification and fermentation agents, and is made through cooking, saccharification, fermentation and distillation. The liquor is colorless and transparent, with a pure and aromatic smell, and is sweet and refreshing on the palate. It has a high alcohol content, and after storage and aging, it has a complex aroma with esters as the main body.

[0003] The functions and ingredients of liquor produced by traditional liquor production technology are relatively simple, and it does not have the function of health care. However, people now pay more and more attention to the fact that diet and drinks are beneficial to health. The liquor produced by traditional technology cannot well meet people's pursuit of healthy drinks. Therefore, the present invention proposes a production process of herbal healthy liquor. Summary of the invention

[0004] In order to effectively solve the problems in the background technology and overcome the technical defects in the prior art, the present invention provides the following technical solutions:

[0005] 2. A process for producing herbal healthy liquor, comprising the following steps:

[0006] S1: Soaking grains: Wash the grains and then add weak alkaline water to soak the grains;

[0007] S2: steaming and fermenting: steaming the grains soaked in S1 and placing them in a fermentation tank for fermentation;

[0008] S3: Distillation: The mature mash fermented in S2 is placed in a distiller for distillation, and the distilled liquor is poured into a ceramic jar for storage;

[0009] S4: Extraction: ferment the Chinese herbal medicine and extract the herbal essence for later use;

[0010] S5: secondary distillation: adding the herbal essence extracted in S4 to the liquor obtained in S3 at a ratio of 5-20% for secondary distillation; specifically, during aging, using a resonator and an ultrasonic generator to control the formation of acid and further esterify it, and accelerating the alcoholization of the liquor by participating in the association of ethanol and water through the ester;

[0011] S6: Filtration: The liquor containing herbal essence after the second distillation in S5 is filtered through a filtering device and bottled for storage. When bottling, the liquor is first passed through a mineral magnetized water purifier to mineralize and magnetize the liquor. The energy released by the strong magnetic field accelerates the movement speed of ethanol molecules, thereby enhancing the activity, penetration and metabolism of ethanol and water in the liquor, effectively reducing the damage to the human stomach and liver and improving the safety of the liquor. By following the above operations, you can get herbal healthy liquor.

[0012] As a preferred technical solution of the present invention, in step S1, the soaking time is 4-5t, and the soaking temperature is 35-45°C.

[0013] As a preferred technical solution of the present invention, in step S2, the gas pressure during cooking is 0.6-0.7 MPa, and the cooking time is 40-45 min.

[0014] As a preferred technical solution of the present invention, in step S2, the grain is spread apart before fermentation so that the center is concave and the juice is gathered in the center.

[0015] As a preferred technical solution of the present invention, in step S5, the ratio of herbal essence to liquor is 1:20-1:5.

[0016] As a preferred technical solution of the present invention, in step S6, nanotechnology equipment is used for filtration.

[0017] Compared with the prior art, the beneficial effects of the present invention are: the liquor produced by the liquor production process of the present invention has more diverse functions and ingredients, has better health care functions, can well meet people's current pursuit of healthy drinks, and meets people's current drinking needs and market demands. DETAILED DESCRIPTION

[0018] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution in the embodiment of the present invention will be further clearly and completely described below. Obviously, the described embodiment is only a part of the embodiment of the present invention, not all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] The present invention provides a technical solution: a production process of herbal healthy liquor, comprising the following steps:

[0020] Embodiment 1:

[0021] S1: soaking grain: washing the grain, and then adding weak alkaline water to the grain for soaking, the soaking time is 4t, and the soaking temperature is 35°C. Specifically, the weak alkaline water is made by professional equipment in the prior art, and the preparation is made by conventional equipment in the prior art, and the prior art can be used. The principle is the existing Changshu technology, and no further description is made here;

[0022] S2: Steaming and fermenting: Steam the grains soaked in S1. Specifically, the air pressure during steaming is 0.6 MPa and the steaming time is 40 min. The grains are then put into a fermentation tank for fermentation. Specifically, before fermentation, the grains are opened to make the center concave so that the juice is gathered in the center.

[0023] S3: Distillation: The mature mash fermented in S2 is placed in a distiller for distillation, and the distilled liquor is poured into a ceramic jar for storage;

[0024] S4: Extraction: ferment the Chinese herbal medicine and extract the herbal essence for later use. Specifically, the ratio of herbal essence to liquor is 1:20. Different ingredients can be added to the Chinese herbal medicine according to the specific efficacy requirements. The herbal essence can be extracted by existing conventional equipment and mature technology, which will not be described in detail here.

[0025] S5: secondary distillation: adding the herbal essence extracted in S4 to the liquor obtained in S3 at a ratio of 5% for secondary distillation; specifically, during aging, using a resonator and an ultrasonic generator to control the formation of acid and further esterify it, and accelerating the alcoholization of the liquor by participating in the association of ethanol and water through the ester;

[0026] S6: Filtration: The liquor containing herbal essence after the second distillation in S5 is filtered through a filtering device and bottled for storage. When bottling, the liquor is first passed through a mineral magnetization water purifier to mineralize and magnetize the liquor. The energy released by the strong magnetic field accelerates the movement speed of ethanol molecules, thereby enhancing the activity, permeability and metabolism of ethanol and water in the liquor, effectively reducing damage to the human stomach and liver, and improving the safety of the liquor. By operating as above, you can get herbal healthy liquor. Specifically, nanotechnology equipment is used for filtration (existing mature technology and existing conventional equipment are also used here).

[0027] Embodiment 2:

[0028] S1: soaking grains: washing the grains, and then adding weak alkaline water to the grains for soaking, the soaking time is 5t, and the soaking temperature is 45°C. Specifically, the weak alkaline water is prepared by professional equipment in the prior art, and the preparation is made by conventional equipment in the prior art, and the prior art can be used. The principle is the existing Changshu technology, and no further description is made here;

[0029] S2: Steaming and fermenting: Steam the grains soaked in S1. Specifically, the air pressure during steaming is 0.7 MPa and the steaming time is 45 min. The grains are then put into a fermentation tank for fermentation. Specifically, before fermentation, the grains are opened to make the center concave so that the juice is gathered in the center.

[0030] S3: Distillation: The mature mash fermented in S2 is placed in a distiller for distillation, and the distilled liquor is poured into a ceramic jar for storage;

[0031] S4: Extraction: ferment the Chinese herbal medicine and extract the herbal essence for later use. Specifically, the ratio of herbal essence to liquor is 1:5. Different ingredients can be added to the Chinese herbal medicine according to the specific efficacy requirements. The herbal essence can be extracted by existing conventional equipment and mature technology, which will not be described in detail here.

[0032] S5: secondary distillation: adding the herbal essence extracted in S4 to the liquor obtained in S3 at a ratio of 20% for secondary distillation; specifically, during aging, using a resonator and an ultrasonic generator to control the formation of acid and further esterify it, and accelerating the alcoholization of the liquor by allowing the ester to participate in the association of ethanol and water;

[0033] S6: Filtration: The liquor containing herbal essence after the second distillation in S5 is filtered through a filtering device and bottled for storage. When bottling, the liquor is first passed through a mineral magnetization water purifier to mineralize and magnetize the liquor. The energy released by the strong magnetic field accelerates the movement speed of ethanol molecules, thereby enhancing the activity, permeability and metabolism of ethanol and water in the liquor, effectively reducing damage to the human stomach and liver, and improving the safety of the liquor. By operating as above, you can get herbal healthy liquor. Specifically, nanotechnology equipment is used for filtration (existing mature technology and existing conventional equipment are also used here).

[0034] Embodiment 3:

[0035] S1: soaking grain: washing the grain, and then adding weak alkaline water to the grain for soaking, the soaking time is 4.5t, and the soaking temperature is 40°C. Specifically, the weak alkaline water is made by professional equipment in the prior art, and the preparation uses conventional equipment in the prior art. It can be made by using the prior art. The principle is the existing Changshu technology, and no further description is made here;

[0036] S2: Steaming and fermenting: Steam the grains soaked in S1. Specifically, the air pressure during steaming is 0.65 MPa and the steaming time is 45 min. The grains are then put into a fermentation tank for fermentation. Specifically, before fermentation, the grains are opened to make the center concave so that the juice is gathered in the center.

[0037] S3: Distillation: The mature mash fermented in S2 is placed in a distiller for distillation, and the distilled liquor is poured into a ceramic jar for storage;

[0038] S4: Extraction: ferment the Chinese herbal medicine and extract the herbal essence for later use. Specifically, the ratio of herbal essence to liquor is 1:10. Different ingredients can be added to the Chinese herbal medicine according to the specific efficacy requirements. The herbal essence can be extracted by existing conventional equipment and mature technology, which will not be described in detail here.

[0039] S5: secondary distillation: adding the herbal essence extracted in S4 to the liquor obtained in S3 at a ratio of 10% for secondary distillation; specifically, during aging, using a resonator and an ultrasonic generator to control the formation of acid and further esterify it, and accelerating the alcoholization of the liquor by allowing the ester to participate in the association of ethanol and water;

[0040] S6: Filtration: The liquor containing herbal essence after the second distillation in S5 is filtered through a filtering device and bottled for storage. When bottling, the liquor is first passed through a mineral magnetization water purifier to mineralize and magnetize the liquor. The energy released by the strong magnetic field accelerates the movement speed of ethanol molecules, thereby enhancing the activity, permeability and metabolism of ethanol and water in the liquor, effectively reducing damage to the human stomach and liver, and improving the safety of the liquor. By operating as above, you can get herbal healthy liquor. Specifically, nanotechnology equipment is used for filtration (existing mature technology and existing conventional equipment are also used here).

[0041] The results of some clinical trials of the present invention are compared as follows:

[0042] Experimental content:

[0043] 120 people who experienced drinking were randomly selected and divided into 4 groups, namely, the wine tasting group of Example 1, the wine tasting group of Example 2, the wine tasting group of Example 3 and the control wine tasting group, each with 30 people.

[0044] The production processes of Example 1, Example 2 and Example 3 were used to prepare liquor containing herbal essence and ordinary liquor without herbal essence, and the four groups of drinkers were asked to drink 100 ml of the corresponding liquor every day for 2-3 weeks. The experience effect is shown in the following table:

[0045] Comparison table of drinking experience effects of Example 1-3 groups and control wine tasting group:

[0046] Experience Effect excellent good middle Difference Excellent review rate Example 1 Wine Tasting Group 24 2 2 2 0.80％ Example 2 Wine Tasting Group 25 2 2 1 0.83％ Example 3 Wine Tasting Group 27 1 1 1 0.90％ Control wine tasting group 10 5 4 11 0.33％

[0047] It can be seen from the above table that the herbal healthy liquor containing herbal essence produced by the production process of the present invention has a much higher rate of excellent reviews than the control wine tasting group. It can be seen that the liquor produced by the liquor production process of the present invention can better meet people's current pursuit of healthy drinks and meet people's current drinking needs and market demands.

[0048] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing herbal healthy liquor, characterized in that: The following steps are involved: S1: Soaking grains: Wash the grains and then add weak alkaline water to soak the grains; S2: steaming and fermenting: steaming the grains soaked in S1 and placing them in a fermentation tank for fermentation; S3: Distillation: The mature mash fermented in S2 is placed in a distiller for distillation, and the distilled liquor is poured into a ceramic jar for storage; S4: Extraction: ferment the Chinese herbal medicine and extract the herbal essence for later use; S5: secondary distillation: adding the herbal essence extracted in S4 to the liquor obtained in S3 at a ratio of 5-20% for secondary distillation; specifically, during aging, using a resonator and an ultrasonic generator to control the formation of acid and further esterify it, and accelerating the alcoholization of the liquor by participating in the association of ethanol and water through the ester; S6: Filtration: The liquor containing herbal essence after the second distillation in S5 is filtered through a filtering device and bottled for storage. When bottling, the liquor is first passed through a mineral magnetized water purifier to mineralize and magnetize the liquor. The energy released by the strong magnetic field accelerates the movement speed of ethanol molecules, thereby enhancing the activity, penetration and metabolism of ethanol and water in the liquor, effectively reducing the damage to the human stomach and liver and improving the safety of the liquor. By following the above operations, you can get herbal healthy liquor.

2. The production process of the herbal healthy liquor according to claim 1, characterized in that: In step S1, the soaking time is 4-5t, and the soaking temperature is 35-45°C.

3. The production process of the herbal healthy liquor according to claim 1, characterized in that: In step S2, the gas pressure during cooking is 0.6-0.7 MPa, and the cooking time is 40-45 min.

4. The production process of the herbal healthy liquor according to claim 1, characterized in that: In step S2, the grain is spread apart before fermentation so that the center is concave and the juice is gathered in the center.

5. The production process of the herbal healthy liquor according to claim 1, characterized in that: In step S5, the ratio of herbal essence to liquor is 1:20-1:

5.

6. The production process of the herbal healthy liquor according to claim 1, characterized in that: In the step S6, nanotechnology equipment is used for filtration.