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Process for brewing subprostrate sophora wine

A technology of mountain bean and root wine, which is applied in the preparation of alcoholic beverages to achieve the effects of improving utilization, long aftertaste and balanced nutrients

Inactive Publication Date: 2014-04-30
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Shandou root is mostly processed and utilized as a traditional Chinese medicinal material. It is brewed into Shandou root wine with Shandou root as raw material, and no related products have been listed yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing process of mountain bean root wine, is characterized in that, adopts the following steps:

[0019] A. Raw material pretreatment: select mature mountain bean root, wash and cut into pieces with a thickness of 0.6cm, set aside, and cut into pieces to facilitate the precipitation of nutrients during soaking;

[0020] B, immersion: put into 9kg the bean root broken section of 3kg and be 70% white wine and soak, soaking time is 5 days, obtains soaked wine and raw material slag through filtration, and raw material slag is drained for subsequent use;

[0021] C, pulverization: the raw material slag after filtering is pulverized through an ultra-fine wall-breaking pulverizer to obtain raw material powder for subsequent use;

[0022] D. Pretreatment of purple sweet potato: After fresh purple sweet potato is cleaned, it is cut into purple sweet potato grains with a particle size of 10 grams per grain. Put the purple sweet potato grains in a cooking pot and steam...

Embodiment 2

[0030] A kind of brewing process of mountain bean root wine adopts the following steps:

[0031] A. Raw material pretreatment: select mature mountain bean root and tea tree root, wash and cut into fragments with a thickness of 0.8cm, set aside, cut into fragments, so as to facilitate the precipitation of nutrients during soaking;

[0032] B. Soaking: Take 3kg of bean root fragments and 1kg of tea tree root fragments, mix them evenly, put them into 14kg of white wine with an alcohol content of 65% and soak them for 6 days, and obtain soaked wine and raw material slag after filtering , filter the raw material residue for later use;

[0033] C, pulverization: the raw material slag after filtering is pulverized through an ultra-fine wall-breaking pulverizer to obtain raw material powder for subsequent use;

[0034] D, sweet potato pretreatment: after the fresh sweet potato is washed, cut into sweet potato grains, the particle size is 15 grams / grain, steam the sweet potato grains ...

Embodiment 3

[0042] A kind of brewing process of mountain bean root wine adopts the following steps:

[0043] A. Raw material pretreatment: select mature mountain bean root, wintersweet root and raspberry root, wash and cut into pieces with a thickness of 1cm, set aside, and cut into pieces to facilitate the precipitation of nutrients during soaking;

[0044] B. Soaking: Get 3kg of bean root fragments, 0.5kg of wintersweet root fragments, and 0.5kg of raspberry root fragments, mix them evenly, and then put them into 16kg of 60% liquor for soaking. The soaking time is 7 days, the soaked wine and raw material slag were obtained by filtration, and the raw material slag was filtered for subsequent use;

[0045] C, crushing: the raw material slag after filtering is pulverized through a pulverizer to obtain raw material powder, which is set aside;

[0046] D. Potato pretreatment: After fresh potatoes are cleaned, cut into potato grains, the particle size is 20 grams per grain, put the potato gr...

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Abstract

The invention discloses a process for brewing subprostrate sophora wine. Subprostrate sophora is used as a raw material, and sweet potatoes are used as a matrix. The subprostrate sophora wine is prepared by the steps including raw material processing, soaking and super-finely crushing, sweet potato processing, raw material mixing, medicine adding, post-fermentation, squeeze filtering, wine mixing and the like. The soaked raw material is crushed and then fermented continuously, so that the utilization ratio of the raw material can be increased, resource waste is reduced, and the finished product of subprostrate sophora wine is more balanced in nutrient substances, mellow in taste and long in aftertaste, and meanwhile, has health efficacy of clearing internal heat for detoxification, relieving swelling and pain, moistening the throat, relieving sore-throat and the like.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a brewing process of mountain bean root wine. Background technique [0002] Shandougen, also known as Sanxiaoye Shandougen and Hu Doulian, is the dry root and rhizome of Sophora japonica, a plant of the genus Sophora in the family Fabaceae. Sweet in taste, cold, non-toxic. Go into the heart, lung, large intestine three warps. Modern phytochemical studies have shown that the root of the mountain bean contains a variety of active ingredients such as alkaloids, flavonoids, triterpenoids, polysaccharides, phenols, and organic acids, among which the alkaloids are both functional and toxic components of the root of the mountain. It has the effects of clearing heat and detoxification, reducing swelling and relieving pain, and is a medicine for treating sore throat. At present, bean root is mostly processed and utilized as a traditional Chinese medicinal material, and it is bre...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 余芳
Owner 余芳
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