Medicinal liquor and liqueur fermentation method

Abstract

The invention discloses a medicinal liquor and liqueur fermentation method, and relates to the technical field of health food. Comprising 40 to 70g of dried orange peel, 50 to 75g of radix puerariae, 65 to 70g of fructus amomi, 15 to 30g of cortex cinnamomi, 5 to 15g of biological yeast, 100 to 300g of red dates, 90 to 110g of lucid ganoderma, 28 to 42g of fructus lycii, 280 to 320g of herba cistanche, 5 to 6kg of black glutinous rice, 400 to 600g of rhizoma polygonati, 80 to 130g of radix astragali seu hedysari, 75 to 110g of fructus alpiniae oxyphyllae, 300 to 400g of dendrobium officinale, 100 to 200g of American ginseng, 90 to 300g of fructus corni, 40 to 100g of folium cortex eucommiae, 40 to 70g of radix angelicae sinensis, 150 to 300g of semen persicae, 90 to 110g of radix ophiopogonis and 40 to 80g of radix rehmanniae. 1-2kg of cactus and 2-3kg of pearl glutinous rice. In the preparation process of the medicinal liquor, the medicinal materials are directly mixed with the raw materials for brewing, so that the medicinal materials for brewing synchronously dissolve out the efficacy of the medicinal materials in the saccharification and fermentation process, and the overall alcoholic strength of the medicinal liquor is reduced while the soaking effect of the medicinal materials is ensured; the conditions that high-concentration Baijiu is adopted as base liquor, so that the limitation of users is more, and the imported Baijiu stabs the throat and is difficult to swallow are avoided, and the market popularization effect is improved.

Description

Technical Field

[0001] The invention relates to the technical field of health food, and in particular to a method for fermenting medicinal wine and liqueur wine. Background Art

[0002] Medicinal wine is a kind of medicinal wine that dissolves traditional Chinese medicine and wine into one. It is not only easy to prepare, has stable medicinal properties, is safe and effective, but also because alcohol is a good semi-polar organic solvent, various effective ingredients of traditional Chinese medicine are easily soluble in it. The medicine uses the wine and the wine helps the medicine to fully exert its effectiveness, thus ensuring the effect of use.

[0003] Most of the medicinal liquors circulating in the market are made by soaking medicinal materials in liquor, so that the liquor can dissolve the medicinal properties of the medicinal materials. In order to ensure the dissolution effect of the medicinal materials, high-concentration liquor is mostly used as the base liquor. High-concentration liquor has many restrictions on the user population. Most consumers generally describe the liquor as having a strong taste and strong irritation, which is irritating and difficult to swallow, limiting its market promotion. Therefore, a method for fermenting medicinal liquor and dew liquor is proposed. Summary of the invention

[0004] The purpose of the present invention is to solve the problem that high-concentration liquor has many restrictions on the user population, and most consumers generally describe the liquor as having a strong taste and strong stimulation, irritating the throat and difficult to swallow, which limits its market promotion. The present invention provides a method for fermenting medicinal liquor and dew liquor.

[0005] In order to achieve the above-mentioned purpose, the present invention specifically adopts the following technical solutions:

[0006] A medicinal wine comprises: 40-70 grams of dried tangerine peel, 50-75 grams of kudzu root, 65-70 grams of amomum villosum, 15-30 grams of cinnamon bark, 5-15 grams of biological yeast, 100-300 grams of red dates, 90-110 grams of ganoderma lucidum, 28-42 grams of wolfberry, 280-320 grams of cistanche, 5-6 kilograms of black glutinous rice, 400-600 grams of polygonatum, 80-130 grams of astragalus, 75-110 grams of oxyphylla, 300-400 grams of dendrobium officinale, 100-200 grams of American ginseng, 90-300 grams of cornus officinalis, 40-100 grams of eucommia leaf, 40-70 grams of angelica, 150-300 grams of peach kernel, 90-110 grams of ophiopogon japonicus, 40-80 grams of rehmannia root, 1-2 kilograms of cactus and 2-3 kilograms of pearl glutinous rice.

[0007] Furthermore, the production steps include:

[0008] S1: Remove the thorns and skin of the cactus and wash it to facilitate crushing and juicing;

[0009] S2: soaking dried tangerine peel, kudzu root, amomum villosum, cinnamon bark, red dates, ganoderma lucidum, wolfberry, cistanche deserticola, black glutinous rice, polygonatum, astragalus, alpinia oxyphylla and pearl glutinous rice to obtain soaked medicinal materials, and the soaking time is 3-5 hours;

[0010] S3: putting the soaked medicinal materials into a pot and heating them, the heating time is 1-2 hours, and the heating temperature is 90-100 degrees Celsius;

[0011] S4: After heating is completed, turn to low heat and keep the temperature constant for 2-3 hours at a temperature of 90-100 degrees Celsius;

[0012] S5: pouring out the heated Chinese medicinal materials for cooling, the cooling temperature being 25-40 degrees Celsius;

[0013] S6: fully mixing the squeezed cactus juice with the Chinese medicinal materials to obtain mixed medicinal materials;

[0014] S7: adding biological yeast to the mixed medicinal materials for stirring and activation, the activation time is 10-20 minutes, and the amount of biological yeast is 5-15 grams;

[0015] S8: putting the stirred and activated mixed medicinal materials into a tank for saccharification and fermentation, the saccharification and fermentation temperature is 25-32 degrees Celsius, and the fermentation time is 48-72 hours;

[0016] S9: After saccharification and fermentation, the rice grains are pressed and coarsely filtered to obtain rice grains;

[0017] S10: Mix the rice dregs and distiller's yeast with water, and ferment for 60-80 hours;

[0018] S11: Pressing and coarsely filtering the fermented rice grains to obtain wine;

[0019] S12: performing a second fermentation on the obtained wine liquid, the fermentation temperature is 25-32 degrees Celsius, and the fermentation time is 70-100 days;

[0020] S13: performing a second fine filtration on the wine after the second fermentation is completed, and performing a test on the wine after the fine filtration;

[0021] S14: After the test is qualified, the flavor is blended, and finally the blended wine is packaged and stored.

[0022] Furthermore, the water used for rinsing and soaking is tap water.

[0023] Furthermore, the alcohol content of the test is 15-18 degrees, the sugar content is 10-15, and the pH value is neutral to slightly acidic.

[0024] Furthermore, the formulated additives include sweeteners and yeast, and the added amount of yeast is 200-400 grams.

[0025] A kind of dew wine comprises 2-3 kg of pearl glutinous rice and 4-6 kg of black glutinous rice.

[0026] Furthermore, the production steps include:

[0027] S1: Soak pearl glutinous rice and black glutinous rice for 2-4 hours;

[0028] S2: Rinse the soaked pearl glutinous rice and black glutinous rice;

[0029] S3: pour the rinsed pearl glutinous rice and black glutinous rice into a bucket and steam them for 20-40 minutes;

[0030] S4: Pour out the steamed pearl glutinous rice and black glutinous rice and let them cool to 20-30 degrees Celsius;

[0031] S5: Pour the cooled pearl glutinous rice and black glutinous rice into a container and mix well;

[0032] S6: performing the first saccharification and fermentation on the mixed pearl glutinous rice and black glutinous rice, the saccharification and fermentation temperature is 25-32 degrees Celsius, the fermentation time is 48-72 hours, and the sugar content is 42-46;

[0033] S7: performing a first pressing and coarse filtration on the pearl glutinous rice and the black glutinous rice after the first saccharification and fermentation, and performing a second saccharification and fermentation on the pearl glutinous rice and the black glutinous rice after the first coarse filtration, wherein the fermentation temperature is 25-32 degrees Celsius and the fermentation time is 70-100 days;

[0034] S8: Perform a second fine filtration on the pearl glutinous rice and black glutinous rice from the second saccharification and fermentation, and send the wine after the second fine filtration for testing;

[0035] S9: The wine that passes the test is bottled and stored.

[0036] Furthermore, the drying time is 20-60 minutes, and the flattened thickness is 3-6 mm.

[0037] Furthermore, the wine after the second fine filtration is clear and clean and has no sediment.

[0038] Furthermore, the alcohol content of the wine submitted for testing is 8-12 degrees, the sugar content is 38-42, and the pH value is neutral.

[0039] The beneficial effects of the present invention are as follows:

[0040] In the process of making the medicinal wine, the present invention directly mixes the medicinal materials with the raw materials for brewing, so that the raw materials for brewing can simultaneously dissolve the medicinal power of the medicinal materials during the saccharification and fermentation process, thereby ensuring the soaking effect of the medicinal materials and reducing the overall alcohol content of the medicinal wine, avoiding the situation in which the use group is restricted and the imported liquor is irritating and difficult to swallow due to the use of high-concentration liquor as the base liquor, and improving the effect of market promotion. DETAILED DESCRIPTION

[0041] Embodiment 1:

[0042] A medicinal wine, comprising: 50 grams of dried tangerine peel, 60 grams of kudzu root, 70 grams of amomum, 30 grams of cinnamon, 10 grams of biological yeast, 200 grams of red dates, 100 grams of ganoderma lucidum, 30 grams of wolfberry, 300 grams of cistanche, 5 kilograms of black glutinous rice, 500 grams of polygonatum, 100 grams of astragalus, 100 grams of alkyl oxyphylla, 350 grams of dendrobium officinale, 150 grams of American ginseng, 150 grams of cornus officinalis, 50 grams of eucommia leaf, 50 grams of angelica, 200 grams of peach kernel, 100 grams of ophiopogon, 50 grams of rehmannia, 1 kilogram of cactus and 2.5 kilograms of pearl glutinous rice.

[0043] The production steps include:

[0044] S1: Remove the thorns and skin of the cactus and wash it to facilitate crushing and juicing;

[0045] S2: soaking dried tangerine peel, kudzu root, amomum villosum, cinnamon bark, red dates, ganoderma lucidum, wolfberry, cistanche deserticola, black glutinous rice, polygonatum, astragalus, alpinia oxyphylla and pearl glutinous rice to obtain soaked medicinal materials, and the soaking time is 4 hours;

[0046] S3: putting the soaked medicinal materials into a pot and heating them, the heating time is 1 hour, and the heating temperature is 100 degrees Celsius;

[0047] S4: After heating is completed, turn to low heat and keep the temperature constant for 3 hours at a temperature of 100 degrees Celsius;

[0048] S5: pouring out the heated Chinese medicinal materials for cooling, the cooling temperature is 30 degrees Celsius;

[0049] S6: fully mixing the squeezed cactus juice with the Chinese medicinal materials to obtain mixed medicinal materials;

[0050] S7: adding biological yeast to the mixed medicinal materials for stirring and activation, the activation time is 20 minutes, and the amount of biological yeast is 10 grams;

[0051] S8: putting the mixed medicinal materials after stirring and activation into a tank for saccharification and fermentation, the saccharification and fermentation temperature is 27 degrees Celsius, and the fermentation time is 72 hours;

[0052] S9: After saccharification and fermentation, the rice grains are pressed and coarsely filtered to obtain rice grains;

[0053] S10: Mix the rice grains and the distiller's yeast with water, and ferment for 80 hours;

[0054] S11: Pressing and coarsely filtering the fermented rice grains to obtain wine;

[0055] S12: The obtained wine is subjected to a second fermentation at a temperature of 27 degrees Celsius and a fermentation time of 80 days;

[0056] S13: performing a second fine filtration on the wine after the second fermentation is completed, and performing a test on the wine after the fine filtration;

[0057] S14: After the test is qualified, the flavor is blended, and finally the blended wine is packaged and stored.

[0058] The water for rinsing and soaking is tap water.

[0059] The tested alcohol content is 17 degrees, the sugar content is 13, and the pH is neutral to slightly acidic.

[0060] The additives prepared include sweeteners and yeast, and the amount of yeast added is 300 grams.

[0061] A kind of dew wine comprises 2.5 kg of pearl glutinous rice and 5 kg of black glutinous rice.

[0062] The production steps include:

[0063] S1: Soaking pearl glutinous rice and black glutinous rice for 3 hours;

[0064] S2: Rinse the soaked pearl glutinous rice and black glutinous rice;

[0065] S3: pour the rinsed pearl glutinous rice and black glutinous rice into a bucket and steam them for 30 minutes;

[0066] S4: pour out the steamed pearl glutinous rice and black glutinous rice and let them cool to 25 degrees Celsius;

[0067] S5: Pour the cooled pearl glutinous rice and black glutinous rice into a container and mix well;

[0068] S6: performing the first saccharification and fermentation on the mixed pearl glutinous rice and black glutinous rice, the saccharification and fermentation temperature is 28 degrees Celsius, the fermentation time is 72 hours, and the sugar content is 45;

[0069] S7: performing a first pressing and coarse filtration on the pearl glutinous rice and the black glutinous rice after the first saccharification and fermentation, and performing a second saccharification and fermentation on the pearl glutinous rice and the black glutinous rice after the first coarse filtration, at a fermentation temperature of 28 degrees Celsius and a fermentation time of 80 days;

[0070] S8: Perform a second fine filtration on the pearl glutinous rice and black glutinous rice from the second saccharification and fermentation, and send the wine after the second fine filtration for testing;

[0071] S9: The wine that passes the test is bottled and stored.

[0072] The drying time is 30 minutes and the flattened thickness is 3 mm.

[0073] The wine after the second fine filtration is clear and clean without any sediment.

[0074] The alcohol content of the wine sent for testing was 9 degrees, the sugar content was 40, and the pH was neutral.

[0075] Embodiment 2:

[0076] A medicinal wine, including: 48 grams of dried tangerine peel, 63 grams of kudzu root, 71 grams of amomum, 26 grams of cinnamon, 8 grams of biological yeast, 160 grams of red dates, 80 grams of ganoderma lucidum, 27 grams of wolfberry, 306 grams of cistanche, 4.8 kilograms of black glutinous rice, 488 grams of polygonatum, 96 grams of astragalus, 100 grams of alkyl oxyphylla, 350 grams of dendrobium officinale, 150 grams of American ginseng, 150 grams of cornus officinalis, 50 grams of eucommia leaf, 50 grams of angelica, 200 grams of peach kernel, 100 grams of ophiopogon, 50 grams of rehmannia, 1.3 kilograms of cactus and 2.5 kilograms of pearl glutinous rice.

[0077] The production steps include:

[0078] S1: Remove the thorns and skin of the cactus and wash it to facilitate crushing and juicing;

[0079] S2: soaking dried tangerine peel, kudzu root, amomum villosum, cinnamon bark, red dates, ganoderma lucidum, wolfberry, cistanche deserticola, black glutinous rice, polygonatum, astragalus, alpinia oxyphylla and pearl glutinous rice to obtain soaked medicinal materials, and the soaking time is 4 hours;

[0080] S3: putting the soaked medicinal materials into a pot and heating them, the heating time is 1 hour, and the heating temperature is 100 degrees Celsius;

[0081] S4: After heating is completed, turn to low heat and keep the temperature constant for 3 hours at a temperature of 100 degrees Celsius;

[0082] S5: pouring out the heated Chinese medicinal materials for cooling, the cooling temperature is 30 degrees Celsius;

[0083] S6: fully mixing the squeezed cactus juice with the Chinese medicinal materials to obtain mixed medicinal materials;

[0084] S7: adding biological yeast to the mixed medicinal materials for stirring and activation, the activation time is 20 minutes, and the amount of biological yeast is 10 grams;

[0085] S8: putting the mixed medicinal materials after stirring and activation into a tank for saccharification and fermentation, the saccharification and fermentation temperature is 27 degrees Celsius, and the fermentation time is 72 hours;

[0086] S9: After saccharification and fermentation, the rice grains are pressed and coarsely filtered to obtain rice grains;

[0087] S10: Mix the rice grains and the distiller's yeast with water, and ferment for 80 hours;

[0088] S11: Pressing and coarsely filtering the fermented rice grains to obtain wine;

[0089] S12: The obtained wine is subjected to a second fermentation at a temperature of 27 degrees Celsius and a fermentation time of 80 days;

[0090] S13: performing a second fine filtration on the wine after the second fermentation is completed, and performing a test on the wine after the fine filtration;

[0091] S14: After the test is qualified, the flavor is blended, and finally the blended wine is packaged and stored.

[0092] The water for rinsing and soaking is tap water.

[0093] The tested alcohol content is 17 degrees, the sugar content is 13, and the pH is neutral to slightly acidic.

[0094] The additives prepared include sweeteners and yeast, and the amount of yeast added is 300 grams.

[0095] A kind of dew wine comprises 2.5 kg of pearl glutinous rice and 5 kg of black glutinous rice.

[0096] The production steps include:

[0097] S1: Soaking pearl glutinous rice and black glutinous rice for 3 hours;

[0098] S2: Rinse the soaked pearl glutinous rice and black glutinous rice;

[0099] S3: pour the rinsed pearl glutinous rice and black glutinous rice into a bucket and steam them for 30 minutes;

[0100] S4: pour out the steamed pearl glutinous rice and black glutinous rice and let them cool to 25 degrees Celsius;

[0101] S5: Pour the cooled pearl glutinous rice and black glutinous rice into a container and mix well;

[0102] S6: performing the first saccharification and fermentation on the mixed pearl glutinous rice and black glutinous rice, the saccharification and fermentation temperature is 28 degrees Celsius, the fermentation time is 72 hours, and the sugar content is 45;

[0103] S7: performing a first pressing and coarse filtration on the pearl glutinous rice and the black glutinous rice after the first saccharification and fermentation, and performing a second saccharification and fermentation on the pearl glutinous rice and the black glutinous rice after the first coarse filtration, at a fermentation temperature of 28 degrees Celsius and a fermentation time of 80 days;

[0104] S8: Perform a second fine filtration on the pearl glutinous rice and black glutinous rice from the second saccharification and fermentation, and send the wine after the second fine filtration for testing;

[0105] S9: The wine that passes the test is bottled and stored.

[0106] The drying time is 30 minutes and the flattened thickness is 3 mm.

[0107] The wine after the second fine filtration is clear and clean without any sediment.

[0108] The alcohol content of the wine sent for testing was 9 degrees, the sugar content was 40, and the pH was neutral.

[0109] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only describe the principles of the present invention. The present invention may be subject to various changes and improvements without departing from the spirit and scope of the present invention. These changes and improvements fall within the scope of the present invention. The scope of protection claimed by the present invention is defined by the attached claims and their equivalents.

Claims

1. A medicinal wine, characterized in that: include: Tangerine peel 40-70 grams, Pueraria root 50-75 grams, Amomum villosum 65-70 grams, cinnamon 15-30 grams, biological yeast 5-15 grams, red dates 100-300 grams, Ganoderma lucidum 90-110 grams, wolfberry 28-42 grams, Cistanche deserticola 280-320 grams, black glutinous rice 5-6 kilograms, Polygonatum 400-600 grams, Astragalus 80-130 grams, Alpinia oxyphylla 75-110 grams, Dendrobium officinale 300-400 grams, American ginseng 100-200 grams, Cornus officinalis 90-300 grams, Eucommia ulmoides leaves 40-100 grams, Angelica sinensis 40-70 grams, peach kernel 150-300 grams, Ophiopogon japonicus 90-110 grams, Rehmannia glutinosa 40-80 grams, cactus 1-2 kilograms, and pearl glutinous rice 2-3 kilograms.

2. A medicinal wine according to claim 1, characterized in that: The production steps include: S1: Remove the thorns and skin of the cactus and wash it to facilitate crushing and juicing; S2: soaking dried tangerine peel, kudzu root, amomum villosum, cinnamon bark, red dates, ganoderma lucidum, wolfberry, cistanche deserticola, black glutinous rice, polygonatum, astragalus, alpinia oxyphylla and pearl glutinous rice to obtain soaked medicinal materials, and the soaking time is 3-5 hours; S3: putting the soaked medicinal materials into a pot and heating them, the heating time is 1-2 hours, and the heating temperature is 90-100 degrees Celsius; S4: After heating is completed, turn to low heat and keep the temperature constant for 2-3 hours at a temperature of 90-100 degrees Celsius; S5: pouring out the heated Chinese medicinal materials for cooling, the cooling temperature being 25-40 degrees Celsius; S6: fully mixing the squeezed cactus juice with the Chinese medicinal materials to obtain mixed medicinal materials; S7: adding biological yeast to the mixed medicinal materials for stirring and activation, the activation time is 10-20 minutes, and the amount of biological yeast is 5-15 grams; S8: putting the stirred and activated mixed medicinal materials into a tank for saccharification and fermentation, the saccharification and fermentation temperature is 25-32 degrees Celsius, and the fermentation time is 48-72 hours; S9: After saccharification and fermentation, the rice grains are pressed and coarsely filtered to obtain rice grains; S10: Mix the rice dregs and distiller's yeast with water, and ferment for 60-80 hours; S11: Pressing and coarsely filtering the fermented rice grains to obtain wine; S12: performing a second fermentation on the obtained wine liquid, the fermentation temperature is 25-32 degrees Celsius, and the fermentation time is 70-100 days; S13: performing a second fine filtration on the wine after the second fermentation is completed, and performing a test on the wine after the fine filtration; S14: After the test is qualified, the flavor is blended, and finally the blended wine is packaged and stored.

3. A medicinal wine according to claim 2, characterized in that: The water used for rinsing and soaking is all tap water.

4. A medicinal wine according to claim 2, characterized in that: The alcohol content of the test is 15-18 degrees, the sugar content is 10-15, and the pH value is neutral to acidic.

5. A medicinal wine according to claim 2, characterized in that: The formulated additives include sweeteners and yeast, and the added amount of yeast is 200-400 grams.

6. A kind of liquor, characterized in that: Including 2-3 kg of pearl glutinous rice and 4-6 kg of black glutinous rice.

7. The liquor according to claim 6, characterized in that: The production steps include: S1: Soak pearl glutinous rice and black glutinous rice for 2-4 hours; S2: Rinse the soaked pearl glutinous rice and black glutinous rice; S3: pour the rinsed pearl glutinous rice and black glutinous rice into a bucket and steam them for 20-40 minutes; S4: Pour out the steamed pearl glutinous rice and black glutinous rice and let them cool to 20-30 degrees Celsius; S5: Pour the cooled pearl glutinous rice and black glutinous rice into a container and mix well; S6: performing the first saccharification and fermentation on the mixed pearl glutinous rice and black glutinous rice, the saccharification and fermentation temperature is 25-32 degrees Celsius, the fermentation time is 48-72 hours, and the sugar content is 42-46; S7: performing a first pressing and coarse filtration on the pearl glutinous rice and the black glutinous rice after the first saccharification and fermentation, and performing a second saccharification and fermentation on the pearl glutinous rice and the black glutinous rice after the first coarse filtration, wherein the fermentation temperature is 25-32 degrees Celsius and the fermentation time is 70-100 days; S8: Perform a second fine filtration on the pearl glutinous rice and black glutinous rice from the second saccharification and fermentation, and send the wine after the second fine filtration for testing; S9: The wine that passes the test is bottled and stored.

8. The liquor according to claim 7, characterized in that: The air-drying time is 20-60 minutes, and the flattened thickness is 3-6 mm.

9. The liquor according to claim 7, characterized in that: The wine after the second fine filtration is clear and clean and has no sediment.

10. The liquor according to claim 7, characterized in that: The alcohol content of the wine submitted for testing was 8-12 degrees, the sugar content was 38-42, and the pH was neutral.