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Cistanche health care wine brewing method

A technology of cistanche and health wine, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of retaining the smell of cistanche, single ingredients, inconvenient consumption, etc., to improve people's living standards, Effects of increasing nutritional value and improving palatability

Pending Publication Date: 2021-03-30
江苏白佛龙生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But because Cistanche deserticola should not be directly eaten fresh, it is generally dried and processed after harvesting, and the daily consumption is mostly for soaking in wine, or as a traditional Chinese medicine prescription. For example, the publication number is 103725565A. It is a health wine made by purifying, drying, and slicing other raw materials such as Cistanche deserticola, and directly soaking in wine; in the patent document with publication number 103642624A, Cistanche deserticola extract, ginseng extract, etc. are used as raw materials for wine; No. 1733885, the technical solution disclosed in the patent literature is also the extract of Cistanche used as a raw material for preparing dry red wine; in summary, when using Cistanche in the prior art, it will be processed in the middle, so it is inconvenient to eat. It has limitations. At the same time, in the prior art, the processed Cistanche is mixed with other medicinal ingredients to make health products. Although it has certain active ingredients in Cistanche, it does not retain the smell of Cistanche itself to the maximum extent after being compatible with other raw materials. However, there is no research report on the direct use of fresh Cistanche in the industry. The simple processing of the existing technology not only cannot expand its edible noodles, but the intermediate processing leads to the loss of the nutritional value of Cistanche, and cannot increase the added value of this precious resource, making the industry benign. Development is affected
[0004] The raw material of the existing Cistanche health wine is only Cistanche or Cistanche and a small amount of traditional Chinese medicine as raw materials for fermentation, and the koji used for fermentation has a single component. Generally, there is only Saccharomyces cerevisiae in the koji. In this way, the quality of the Cistanche health wine obtained by fermentation is limited. can not achieve its real health function

Method used

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preparation example Construction

[0034] The preparation method of described health care liquid is:

[0035] Step 1. Take 30-50 parts of fresh cistanche, 20-40 parts of Rhodiola, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of Cynomorium, 5-15 parts of angelica, 5-15 parts of Eucommia 5-15 parts of Chuan Niuxi, 5-15 parts of Codonopsis pilosula, set aside;

[0036] Step 2, wash 30-50 parts of fresh Cistanche deserticola, soak them in potassium permanganate solution, rinse them with clean water, peel, cut into pieces, beat, filter and desalt to obtain the raw material of Cistanche deserticola;

[0037] Step 3: Take 20-40 parts of rhodiola, 2-10 parts of burdock root, 3-10 parts of cassia seed, 5-15 parts of Cynomorium cypress, 5-15 parts of angelica, 5-15 parts of Eucommia ulmoides, 5-15 parts of Chuan Niuxi After powdering 5-15 parts of Codonopsis pilosula, add it to the raw material of Cistanche deserticola, add glycogen and purified water and adjust its pH value to 4.2-4.4 at the same t...

Embodiment 1

[0046] A brewing method of cistanche health wine, said brewing method comprising the following steps:

[0047] S1 Add 800 parts of corn and wheat saccharification liquid, 0.1 part of nitrogen, 0.12 part of potassium and 0.01 part of magnesium salt into the fermenter, add koji containing Saccharomyces cerevisiae, and the inoculation amount is 5%;

[0048] S2 was fermented at a stirring speed of 40-60rpm, the temperature was controlled at 26°C, and the fermentation time was 50h;

[0049] S3 harvests the fermented liquid, places it at 2°C for aging for 30 days, and obtains the first wine;

[0050] S4 Add health care liquid to the first wine, the addition ratio between the first wine and the health care liquid is 0.5%, adjust the alcohol content of the first wine to 40 degrees, and filter to obtain the Cistanche health wine;

[0051] The preparation method of described health care liquid is:

[0052] Step 1. Take 30 parts of Cistanche fresh product, 20 parts of Rhodiola rosea, 2...

Embodiment 2

[0063] A brewing method of cistanche health wine, said brewing method comprising the following steps:

[0064] S1 Add 1200 parts of corn and wheat saccharification liquid, 0.5 part of nitrogen, 0.15 part of potassium and 0.05 part of magnesium salt into the fermenter, add koji containing Saccharomyces cerevisiae, and the inoculation amount is 8%;

[0065] S2 was fermented at a stirring speed of 60rpm, the temperature was controlled at 30°C, and the fermentation time was 60h;

[0066] S3 Harvest the fermented liquid, place it at 8°C for aging for 45 days, and obtain the first wine;

[0067] S4 Add health care liquid to the first wine, the addition ratio between the first wine and the health care liquid is 2%, adjust the alcohol content of the first wine to 56 degrees, and filter to obtain the Cistanche health care wine;

[0068] The preparation method of described health care liquid is:

[0069] Step 1. Take 50 parts of Cistanche fresh product, 40 parts of Rhodiola rosea, 10 ...

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Abstract

The invention relates to the field of health care wine brewing, and discloses a cistanche health care wine brewing method, which comprises: adding a corn and wheat saccharification liquid to a fermentation tank, harvesting a fermentation liquid, and aging the liquid for 30-45 days at a temperature of 2-8 DEG C to obtain a primary wine; adding health-care liquid into the primary wine, and filteringthewine to obtain the cistanche health-care wine. The health-care liquid comprises fresh herba cistanche, rhodiola rosea, burdock root, semen cassiae, cynomorium songaricum, angelica sinensis, eucommia ulmoides, radix cyathulae and codonopsis pilosula. According to the brewing method of the cistanche deserticola health care wine, the palatability of cistanche deserticola juice is improved, cistanche deserticola and various traditional Chinese medicine raw materials are reasonably blended and scientifically controlled, special distiller's yeast is adopted for fermentation, and the prepared cistanche deserticola health care wine has the functions of reducing blood sugar, resisting oxidation, tonifying kidney yang, resisting aging and the like. Compared with the health care wines in the prior art, the cistanche health care wine can satisfy the health requirements of people better, and brings great benefits to improvement of the living standard of people.

Description

technical field [0001] The invention belongs to the field of health wine brewing, and in particular relates to a brewing method of Cistanche health wine. Background technique [0002] Cistanche deserticola, also known as Dayun, also known as Cistanche deserticola, is a traditional traditional Chinese medicine in my country, known as "desert ginseng". The characteristic of Cistanche deserticola is that it has no toxic and side effects. It has multiple functions such as nourishing yin and tonifying kidney, moistening intestines, and laxative. Cistanche has high nutritional value and broad application prospects. There are many records in "Yuehuazi Materia Medica" and so on. Cistanche is sweet, salty, and warm in nature. It has the functions of nourishing kidney and strengthening yang, replenishing essence and marrow, nourishing blood and moistening dryness, pleasing color and prolonging life. Constipation etc. Modern pharmacological studies of traditional Chinese medicine show...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12G3/026C12G3/055A61K36/64C12R1/865C12R1/72C12R1/78C12R1/645C12R1/125C12R1/10C12R1/07C12R1/25C12R1/225
CPCC12G3/021C12G3/026C12G3/055A61K36/64A61K36/41A61K36/28A61K36/482A61K36/185A61K36/232A61K36/46A61K36/21A61K36/344A61K2300/00
Inventor 林元城
Owner 江苏白佛龙生物科技有限公司
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