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Method for improving non-biostability of medicine liqueur

A non-biological and stable technology, applied in the field of improving the non-biological stability of medicinal wine, can solve the problems of easy turbidity, affecting the effect and safety, and poor abiotic stability.

Active Publication Date: 2012-03-14
上海冠生园华佗酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The health wine produced by traditional technology is clarified when the finished medicinal wine is made, but its abiotic stability is poor. During the storage process, due to the influence of factors such as temperature, moisture, light, microorganisms, and containers, it is easy to cause chemical Sexual, physical or biological changes, so that the precipitated precipitates continue to increase, long-term storage or temperature changes will cause turbid precipitation, especially at low temperatures, it is easy to turbid, it is difficult to maintain the clarity of the medicinal wine, and the medicinal wine precipitates, Deterioration, reduced effectiveness, affecting the effect and safety of use

Method used

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  • Method for improving non-biostability of medicine liqueur
  • Method for improving non-biostability of medicine liqueur

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Heat the intermediate semi-finished wine that has been impregnated and blended with medicinal materials to 80°C through a thin-plate heat exchanger, then place it in an intermediate vat to maintain the temperature for 5 minutes, then cool it down to 45°C through a thin-plate heat exchanger, and then It was placed in a wine storage tank and kept at this temperature for 4 days, then it was cooled to 0°C by a thin-plate heat exchanger, and then it was placed in a wine storage tank and kept at this temperature for 14 days to obtain finished medicinal wine sample 5 .

[0017] The time to stop in the intermediate cylinder generally needs to be controlled at 5-8 minutes. After more than 8 minutes, on the one hand, the quality will be affected by the volatilization of alcohol, which is easy to break, and because the intermediate cylinder is sealed to maintain the temperature, the time in the cylinder will increase. pressure, causing danger.

Embodiment 2

[0019] Heat the intermediate semi-finished wine that has been impregnated and blended with medicinal materials to 80°C through a thin-plate heat exchanger, then place it in an intermediate vat to maintain the temperature for 5 minutes, then cool it down to 45°C through a thin-plate heat exchanger, and then Put it in a wine storage tank and keep it at this temperature for 4 days naturally, then cool it down to -1°C through a thin plate heat exchanger, then put it in a wine storage tank and keep it at this temperature for 14 days to get a sample of finished medicinal wine 6.

Embodiment 3

[0021] Heat the intermediate semi-finished wine that has been impregnated and blended with medicinal materials to 80°C through a thin-plate heat exchanger, then place it in an intermediate vat to maintain the temperature for 5 minutes, then cool it down to 45°C through a thin-plate heat exchanger, and then Put it in a wine storage tank and keep it at this temperature for 4 days, then cool it down to -2°C through a thin plate heat exchanger, then put it in a wine storage tank and keep it at this temperature for 14 days to get a sample of finished medicinal wine 7.

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Abstract

The invention discloses a method for improving the non-bio-stability of medicated wine and is characterized in that: the intermediate half-finished medicated wine is heated to make an increasing temperature and aging treatment, then is heated up to between 80 DEG C and 85 DEG C and maintained for five to eight minutes, then is made a temperature drop up to between 45 DEG C and 49 DEG C and maintained for four to six days; the medicated wine with the method apparently improves the non-bio-stability, has no solids to be precipitated even if under lower temperature, and can keep good clarification.

Description

technical field [0001] The invention relates to a method for improving the abiotic stability of medicinal wine, that is, a method for reducing precipitation in medicinal wine and improving the clarity of medicinal wine. Background technique [0002] The traditional cold soaking method prepares medicinal wine, in order to reduce suspended matter and improve the clarity of medicinal wine, the prepared medicinal wine is left to stand for about 60 days to remove sediment. The health wine produced by traditional technology is clarified when the finished medicinal wine is made, but its abiotic stability is poor. During the storage process, due to the influence of factors such as temperature, moisture, light, microorganisms, and containers, it is easy to cause chemical Sexual, physical or biological changes, so that the precipitated precipitates continue to increase, long-term storage or temperature changes will cause turbid precipitation, especially at low temperatures, it is easy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/06
Inventor 江长源来丽静
Owner 上海冠生园华佗酿酒有限公司
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