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Method for brewing rhizoma smilacis glabrae wine

A technology of Smilax smilax wine and Smilax smilax, which is applied in the field of food processing, can solve problems such as not seen, and achieve the effect of improving utilization rate, soft aftertaste, and mellow wine aroma

Inactive Publication Date: 2014-04-09
彭聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, besides being used as medicine, Smilax smilax has not been processed into ingredients such as noodles, vermicelli, starch, etc., but the Smilax smilax wine brewed with Smilax rich in starch as the main raw material has not been seen on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of brewing method of soil Poria cocos wine, carries out as follows:

[0016] A. Potato pretreatment: After washing the potatoes, cut them into potato grains with a particle size of 10 grams per grain. Cutting into grains is not only conducive to the precipitation of nutrients, but also easy to cook;

[0017] B, soil tuckahoe pretreatment: select the soil tuckahoe rhizome without damage by disease and insect, chop after cleaning, add as 6kg water beating in 2kg soil tuckahoe rhizome, make soil tuckahoe root slurry; Get the Smilax smilax fruit after 2kg cleaning, add Beat with 4kg of water to obtain Smilax smilax fruit pulp; wash and chop the stems and leaves of Smilax smilax, take 2kg of stems and leaves and put them in 6kg of water for decoction, the temperature is controlled at 80°C, boil for 50min, and filter to obtain the stems Leaf extract: get 5kg Smilax root pulp, 3kg Smilax fruit pulp, and 2kg stem and leaf extract and mix to make Smilax smil...

Embodiment 2

[0024] Embodiment 2: a kind of brewing method of soil Poria cocos wine, carry out as follows:

[0025] A. Potato pretreatment: After washing the potatoes, cut them into potato grains with a particle size of 12 grams per grain. Cutting into grains is not only conducive to the precipitation of nutrients, but also easy to cook;

[0026] B, soil tuckahoe pretreatment: soil tuckahoe pretreatment: select the soil tuckahoe rhizome without damage by disease and insect, chop after cleaning, add as 8kg water beating in 2kg soil tuckahoe rhizome, make soil tuckahoe root slurry; Get 2kg cleaning back Smilax cocos fruit, add 5kg of water to make pulp, and prepare Smilax cocos fruit pulp; wash the stems and leaves of Smilax smilax, chop them, take 2kg of stems and leaves and put them in 7kg of water for decoction, the temperature is controlled at 85°C, and boiled for 45min , and filter to obtain the stem and leaf extract; get 10kg Smilax root pulp, 6kg Smilax fruit pulp, 4kg stem and leaf e...

Embodiment 3

[0033] Embodiment 3: a kind of brewing method of soil Poria cocos wine, carry out as follows:

[0034] A. Potato pretreatment: After cleaning the potatoes and purple sweet potatoes, cut them into potato grains and purple sweet potato grains, with a particle size of 15 grams per grain. Cutting into grains is not only conducive to the precipitation of nutrients, but also convenient for cooking;

[0035] B, soil tuckahoe pretreatment: soil tuckahoe pretreatment: select the soil tuckahoe rhizome without damage by disease and insect, chop after cleaning, add as 10kg water beating in 2kg soil tuckahoe rhizome, make soil tuckahoe root slurry; Get 2kg after cleaning Smilax cocos fruit, add 6kg of water to make pulp, and prepare Smilax cocos fruit pulp; wash and chop the stems and leaves of Smilax cocos, take 2kg of stems and leaves and put them in 8kg of water for decoction, the temperature is controlled at 90°C, and boiled for 50min , and filter to obtain the stem and leaf extract; g...

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PUM

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Abstract

The invention discloses a method for brewing rhizoma smilacis glabrae wine. The method comprises the following steps: by taking rhizoma smilacis glabrae as a raw material, by taking potatoes as a matrix, pretreating the raw material, preparing the matrix, dosing, performing preliminary fermentation, performing post-fermentation, squeezing and ageing, packaging, sterilizing, storing and the like. Complete rhizoma smilacis glabrae plants are utilized, the roots, stems, leaves and fruits are totally utilized, the utilization rate of the rhizoma smilacis glabrae is improved, and the rhizoma smilacis glabrae wine is balanced in nutrition. Moreover, the potatoes are taken as the matrix, the production cost is reduced, and after the rhizoma smilacis glabrae wine aged, the fruit wine is rich in nutrition, mellow in wine aroma and soft and continuous in aftertaste and has the effects of detoxifying and removing dampness, activating collaterals and strengthening the spleen and stomach.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a brewing method of Smilax smilax wine. Background technique [0002] Smilax smilax: perennial evergreen climbing shrub of Liliaceae, "Materia Medica Justice" records: Smilax smilax, dampness and heat removal, can enter the collaterals, search for damp and heat accumulated poison, and those who detoxify mercury and light powder poison, then use it to lift Receiving poison upwards, and this is to infiltrate and guide downwards, so it is specially used to treat red bayberry poisonous sores, deep into Bailuo, joint pain, and even rot, and poisonous fire upwards, sore throat and ulcers, all malignant diseases. "Compendium" records: strengthen the spleen and stomach, strengthen the bones and muscles, remove rheumatism, sharpen the joints, and stop diarrhea. Control spasm bone pain; malignant sore carbuncle. Detoxification mercury powder, vermilion poison. According to modern medical ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 彭聪李正明
Owner 彭聪
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