Making method of radix salviae miltiorrhizae brandy

Abstract

The invention belongs to a technical field of brandy processing, in particular to a making method of radix salviae miltiorrhizae brandy. The brandy is made by freezing and squeezing the radix salviae miltiorrhizae, enzymolysis and dipping, sterilizing, fermenting, distilling, ageing, filtering and bottling procedures, wherein, the enzymolysis and dipping adopts pectinase and amylase-mixed enzyme to dip at low temperature; fermenting comprises: regulating sugar degree of solution to be fermented to 20-23 degrees and acidity to 0.4-0.5g / L, and then inoculating an activated strain at low temperature for fermentation; the enzymolysis and dipping and fermenting are consistent in the low temperature environment temperature. The method has the characteristics of short fermenting period, low cost and high wine yield, the brandy is natural and bright in color and fresh and mellow in mouth feeling, has unique flavor of the radix salviae miltiorrhizae and has blood fat reducing, antibacterial and detoxifying and blood promoting and stasis removing effects.

Description

technical field [0001] The invention belongs to the technical field of brandy wine processing, and in particular relates to a production method of salvia miltiorrhiza brandy wine. Background technique [0002] As one of the six categories of distilled spirits, brandy is brewed from fruits through fermentation, distillation, and storage. It has various types and has a history of hundreds of years in China. The production process is relatively mature, but it still exists today. The following troubles: 1. The color and flavor in the raw materials cannot be effectively extracted; 2. The cost is high and the comprehensive utilization rate of raw materials is low. And, traditional brandy usually selects fruit as raw material to make, and seldom uses Chinese herbal medicines as raw material to make brandy. [0003] In the prior art, as the patent No. 200810140453.9 "A Kind of Anti-aging Brandy" discloses the use of ginkgo, hawthorn, salvia miltiorrhiza, red ginseng, wolfberry, kud...

AI Technical Summary

Problems solved by technology

[0002] As one of the six categories of distilled spirits, brandy is brewed from fruits through fermentation, distillation, and storage. It has various types and has a history of hundreds of years in China. The production process is relatively mature, but it still exists today. The following troubles: 1. Failure to effectively extract the color and flavor of raw materials; 2. High cost and low comprehensive utilization of raw materials

Moreover, traditional brandy usually selects fruits as raw materials for making brandy, and rarely uses Chinese medicinal materials as raw materials for making brandy.

[0003] In the prior art, as the patent No. 200810140453.9 "A Kind of Anti-aging Brandy" discloses the use of ginkgo, hawthorn, salvia miltiorrhiza, red ginseng, wolfberry, kudzu root, Radix Ophiopogon, asparagus, Gastrodia elata, Ligustrum lucidum, dodder, Poria cocos is used as a raw material for production, and its process is simple. It has the effects of improving immunity, anti-tumor, protecting the liver, and anti-aging. However, due to the large amount of pectin, hemicellulose, and cellulose in the material, it is easy to produce Bubbles, low alcohol yield