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Method for brewing stachys sieboldii liquor

The technology of grass worm and silkworm wine is applied in the field of wine brewing, which can solve the problems of loss of nutrients and low utilization efficiency of raw materials, and achieve the effects of balanced nutrition, stable color of wine body and reduced loss.

Inactive Publication Date: 2016-05-25
吴义顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of wine with the functions of expelling wind and dehumidification, clearing away heat and detoxification, nourishing and strengthening, clearing lung and relieving surface, etc. The brewing method of the health-care caddis silkworm wine not only reduces the loss of caddis worm's nutritional components, but also improves the development and utilization rate of caddis worm and its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of caddis silkworm wine, characterized in that the brewing method adopts the following steps:

[0018] ① Raw material pretreatment: select fresh, disease-free cadaveric silkworm, spinach root, thorn buds, sea wind rattan and cut them into 3mm long pieces after cleaning, take 10kg of cadaveric silkworm pieces and 3kg of spinach root pieces , 2kg of thorn tender bud fragments, 2kg of sea wind rattan fragments are mixed evenly to prepare mixed raw materials, and the mixed raw materials are steamed at 134°C for 12s, and 0.5kg of Salt, mix evenly, rinse after standing for 60 minutes, and use steam at 129°C for secondary fixation, the fixation time is 16s, stand and cool after finishing;

[0019] ②Beating: Add 8 kg of hawthorn juice solution with a concentration of 67% to the mixed raw materials after steaming to prepare a mixed slurry;

[0020] ③ Compound enzyme treatment: Add 0.13kg of pectinase, 0.09kg of cellulase, and 0.02kg of glucoamylase to the mixed...

Embodiment 2

[0028] A brewing method of caddis silkworm wine, characterized in that the brewing method adopts the following steps:

[0029] ①Raw material pretreatment: select fresh, disease-free caddis, rhododendron, black bark root, pumpkin flower, Moringa leaf, and Artemisia argentina buds, wash and cut into 2mm-long pieces, and take 10kg of caddis Broken sections, 4kg rhododendron broken section, 2kg black root broken section, 1kg pumpkin flower broken section, 1kg Moringa leaf broken section, 1kg Artemisia artemisia bud broken section are mixed evenly to prepare mixed raw materials, and the mixed The raw materials are steamed at 134°C for 10s, and then left to cool;

[0030] 2. Soaking: Add 43kg of mixed raw materials after finishing to 67% vol white wine for soaking. After soaking for 27 days, filter to obtain soaked wine and mixed raw material slag. Superfinely pulverize the mixed raw material slag to produce Get mixed raw material powder;

[0031] ③burdock pretreatment: Fresh burd...

Embodiment 3

[0038] A brewing method of caddis silkworm wine, characterized in that, the brewing method adopts the following steps:

[0039] ①Raw material pretreatment: select fresh, disease-free cadaver, asparagus, Huanyangcao, cicada, and Polygonum viburnum, after cleaning, cut them into 6mm long fragments, take 10kg of caddis fragments, 4kg The broken section of asparagus, the broken section of Huanyang grass of 2kg, the broken section of 1kg of cicada wing, and the broken pieces of Polygonum villosa of 1kg are evenly mixed to prepare the mixed raw material, and the mixed raw material is steamed at 126°C to fix the greenness. The time is 25s, add 0.2kg of sodium ascorbate to the mixed raw materials after finishing, mix evenly, let it stand for 80 minutes, rinse it clean, and use 131°C steam for secondary finishing, the finishing time is 18s, let it stand and cool after finishing;

[0040] 2. Beating: add 12 kg of loquat juice solution with a concentration of 67% to the mixed raw materials...

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PUM

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Abstract

The invention discloses a method for brewing stachys sieboldii liquor. The liquor is prepared by using stachys sieboldii as a main raw material and burdock as a matrix through raw material pretreatment, soaking, burdock treatment, drug dosing, fermentation, squeezing and filtering, mixing and aging, filling, sterilizing and other steps. According to the method, stachys sieboldii is soaked with high-degree liquor, the soaked stachys sieboldii is subjected to ultrafine grinding, and the raw material powder is fermented in the matrix, so that nutrients in the raw material are furthest maintained, loss of active ingredients in the raw material is reduced, and the utilization efficiency of the raw material is improved. The stachys sieboldii liquor is filtered and clarified by a compound clarifying agent so that the finished product stachys sieboldii liquor has stable color, rich and fragrant smell, mild taste and balanced nutrition, and has healthy effects of expelling wind, eliminating dampness, clearing heat, removing toxicity, nourishing, strengthening, clearing the lung, relieving exterior syndromes and the like.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of caddis silkworm wine. Background technique [0002] Grassworm, also known as Manluzi and Baishengjin, is a perennial herbaceous plant of the Lamiaceae. The rhizome of Grassworm is long and horizontal, densely covered with white-brown narrow scales, and the nutlets are ovoid, dark brown, with small Tumors; flowering period July-August, fruiting period September. "Lu Chuan Materia Medica" records: "Nourishes and strengthens, clears and invigorates the lungs, and works like Cordyceps. It cures body emaciation, fatigue and cough, and malnutrition in children." It has the functions of dispelling wind and dampness, clearing away heat and detoxifying. At present, besides being eaten as wild vegetables, caddis silkworms are also processed into foods such as canned food, flavored food, and medicinal wine. As the patent application number 200510126645.0, a kind of caddis sil...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 吴义顺
Owner 吴义顺
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