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Manufacturing technology of kadsura coccinea liquor

A technology for making cold rice balls, which is applied in the field of making cold rice ball wine, can solve the problems of toxicity, toxins, and incomplete dissolution of nutrients, and achieve the effect of low toxicity and significant effect

Inactive Publication Date: 2016-09-14
JINPING COUNTY YUANCHENG AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Treatment of traumatic fractures, rheumatic bone pain, and boils; the fruit is also rich in biphenylcyclooctene lignans, schisandrin, etc., which can reduce transaminases and can be used to treat chronic hepatitis. HIV virus, anti-aging and other pharmacological effects; however, it has certain toxicity. In animal experiments, some mice experienced symptoms such as dyspnea, reduced exercise, and weight loss after taking cold rice balls, and some even died.
If the conventional method of soaking wine is used, it not only contains certain toxins, but also its beneficial nutrients cannot be completely dissolved in the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of manufacture craft of cold rice ball wine, comprises the following steps:

[0015] 1) Fruit wine preparation: take out the pulp of the cold rice ball fruit and break it into cold rice ball pulp, add yeast and white wine to carry out airtight fermentation, the addition of yeast is 1g / kg, the addition of white wine is 10g / kg, and the concentration of white wine is 50° above; the fermentation temperature is 5-30°C, the fermentation time is 15 days, and the filtered filtrate is fruit wine;

[0016] The white wine is 30% glutinous rice wine, 40% corn wine, 10% sorghum wine and 20% buckwheat wine.

[0017] The airtight fermentation is divided into early stage fermentation, middle stage fermentation and late stage fermentation; the early stage fermentation is: fermentation temperature is 25°C, fermentation time is 10h; middle stage fermentation is: fermentation temperature is 5°C, fermentation time is 13 days; the remaining time is late stage fermentation, fermentatio...

Embodiment 2

[0021] The present embodiment provides a kind of preparation technology of cold rice ball wine, comprises the following steps:

[0022] 1) Preparation of fruit wine: Take out the pulp of cold rice ball fruit and break it into cold rice ball pulp, add yeast and white wine to carry out airtight fermentation, the amount of yeast added is 4g / kg, the amount of white wine added is 100g / kg, and the concentration of white wine is 50° above; the fermentation temperature is 5-30°C, the fermentation time is 20 days, and the filtered filtrate is fruit wine;

[0023] The white wine is 40% glutinous rice wine, 20% corn wine, 15% sorghum wine and 25% buckwheat wine.

[0024] The airtight fermentation is divided into early stage fermentation, middle stage fermentation and late stage fermentation; the early stage fermentation is: fermentation temperature 30°C, fermentation time is 14h; middle stage fermentation is: fermentation temperature is 10°C, fermentation time is 14 days; the remaining t...

Embodiment 3

[0028] The present embodiment provides a kind of preparation technology of cold rice ball wine, comprises the following steps:

[0029] 1) Preparation of fruit wine: Take out the pulp of cold rice ball fruit and break it into cold rice ball pulp, add yeast and white wine to carry out airtight fermentation, the amount of yeast added is 3g / kg, the amount of white wine added is 50g / kg, and the concentration of white wine is 50° Above, the fermentation temperature is 5-30°C, the fermentation time is 17 days, and the filtered filtrate is fruit wine;

[0030] The white wine is 35% glutinous rice wine, 30% corn wine, 15% sorghum wine and 20% buckwheat wine.

[0031] The airtight fermentation is divided into early stage fermentation, middle stage fermentation and late stage fermentation; the early stage fermentation is: fermentation temperature 27 ℃, fermentation time is 12 hours; middle stage fermentation is: fermentation temperature 8 ℃, fermentation time is 13 days; the remaining t...

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Abstract

The invention provides a manufacturing technology of a kadsura coccinea liquor, and belongs to the technical field of liquor manufacturing. The manufacturing technology comprises steps of preparing a fruit wine, preparing a medicinal liquor, mixing, and aging, wherein the fruit wine is prepared by the following steps: taking out pulp from fruits of kadsura coccinea, grinding the pulp to obtain kadsura coccinea paste, adding yeast and liquor, carrying out enclosed fermentation for 15 to 20 days at a temperature of 5 to 30 DEG C, and filtering to obtain the liquor, the addition amount of yeast is 1 to 4 g / kg, the addition amount of liquor is 10 to 100 g / kg, and the concentration of liquor is 50 degrees or more. The produced kadsura coccinea liquor is rich in beneficial components such as alkaloid, phenols, triterpene, dibenzocyclooctadiene lignan, schizandrin, has little toxin, has the functions of moving qi, activating blood, dissipating stasis, relieving pain, and preventing oxidation and aging, and has a prominent effect on treating chronic hepatitis.

Description

technical field [0001] The invention belongs to the technical field of wine production, and in particular relates to a production process of cold rice ball wine. Background technique [0002] Lengfantuan belongs to Magnoliaceae, also known as big diamond, black tiger, guoshanlongteng, purple root vine, Shibazheng, the aggregate fruit is nearly spherical, 6-10 cm in diameter, red or black purple when ripe; its stems and roots are rich in biological Alkalis, phenols, triterpenes (or sterols), volatile oils, etc., have the functions of setting bones, dispelling blood stasis, reducing swelling, and detoxifying. Treatment of traumatic fractures, rheumatic bone pain, and boils; the fruit is also rich in biphenylcyclooctene lignans, schisandrin, etc., which can reduce transaminases and can be used to treat chronic hepatitis. HIV virus, anti-aging and other pharmacological effects; however, it has certain toxicity. In animal experiments, some mice experienced symptoms such as dyspn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 张国群
Owner JINPING COUNTY YUANCHENG AGRI TECH DEV CO LTD
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