CN103468512A - Preparation method for maca liquor - Google Patents
Preparation method for maca liquor Download PDFInfo
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- CN103468512A CN103468512A CN2013104268274A CN201310426827A CN103468512A CN 103468512 A CN103468512 A CN 103468512A CN 2013104268274 A CN2013104268274 A CN 2013104268274A CN 201310426827 A CN201310426827 A CN 201310426827A CN 103468512 A CN103468512 A CN 103468512A
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- wine
- liquor
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- 235000000421 Lepidium meyenii Nutrition 0.000 title claims abstract description 24
- 240000000759 Lepidium meyenii Species 0.000 title claims abstract description 24
- 235000012902 lepidium meyenii Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 20
- 239000002245 particle Substances 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- 239000006228 supernatant Substances 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 239000012153 distilled water Substances 0.000 claims abstract description 3
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 24
- 241000219780 Pueraria Species 0.000 claims description 17
- 230000001476 alcoholic effect Effects 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 4
- 230000005484 gravity Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 3
- 238000000227 grinding Methods 0.000 abstract 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000554155 Andes Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000211187 Lepidium sativum Species 0.000 description 1
- 235000007849 Lepidium sativum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 125000001797 benzyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])* 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000019771 cognition Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000003967 crop rotation Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000005242 forging Methods 0.000 description 1
- 125000004383 glucosinolate group Chemical group 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000001550 time effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for maca liquor. The preparation method comprises the following steps: washing maca, drying, and grinding into powder or small particles by a traditional Chinese medicine grinding machine, wherein the particle size cannot be excessively small and is generally 20-100 meshes; adding producing liquor into an extraction tank, putting the maca powder (small maca particles) into a filtering bag according to a process ratio, immersing into the liquor, fully mixing the liquor with the maca powder, and setting an extracting temperature which is generally 30-45 DEG C, wherein plant active ingredients in the maca can be destroyed if the temperature is excessively high, the ratio of the maca powder to the liquor is related with the alcohol degree of finished liquor and the alcohol degree of extracted liquor, and the maca content of the finished liquor is generally 5%-10%; stirring the maca powder every 1-2 days in 10 days before extraction, and soaking for about 20 days in general; taking out a maca powder bag, settling for about a week, and putting supernatant liquor into a liquor storage tank by a self-flowing method; adding purified water or distilled water according to the alcohol degree required by the finished liquor, and fully mixing; and finally filtering, sterilizing and filling.
Description
Technical field
The present invention relates to food-drink processing and fabricating field, particularly a kind of making method of Maca wine.
Background technology
Health promoting wine mostly adopts traditional manufacture craft at present, producing required medicinal material, directly is immersed in wine, extracts the effective constituent in medicinal material, makes health promoting wine.This manufacture craft is simple, and infusion of financial resources is few.But this technique has a defect: soak time is long, and the medicinal material utilization ratio is low, and the concentration of health promoting wine is subject to the impact of soak time length larger, the temperature difference, the leaching amount of medicinal material is just different, like this, just be difficult to guarantee that the nutritive ingredient of every batch of wine is consistent, effect, mouthfeel also all can have deviation.The invention provides a kind of making method of Maca wine, can address the above problem.
Maca wine is a kind of novel edible wine, and because the agate coffee has the plantation of scale to only have several years in China, also not general to its exploitation, everybody brings the cognition degree of benefit lower to the agate coffee for the mankind.
The agate coffee is the rareness species of world-famous, belongs to cress, is grown in Yunnan Province of China Lijing one band in stage casing, Andes and the Northern Hemisphere in the height above sea level 3000-4500 rice the Southern Hemisphere, and very harsh to the requirement of life condition, the crop rotation of 7 years ability once.High height above sea level, harsh the forging of environment of high frost make to contain multiple nutritional components in its composition, have unique edible and pharmaceutical use.1992 united state food and agricultural organization (FAO) regard as the food of edible safety.Calendar year 2001, the agate coffee has passed through the authentication of FDA Food and Drug Administration (FDA).2011 No. 13 bulletin of China's health ministry ratified pueraria root powder as new resource food.The agate coffee is planted successfully in the Yunnan Province of China Lijiang Prefecture in recent years, and reaches a certain scale.Agate coffee raw material in the present invention just originates from Lijiang, yunnan.
Summary of the invention
The object of the present invention is to provide the making method of the Maca wine that a kind of nutritive ingredient is even, mouthfeel is good.The making method of Maca wine comprises following step: the agate coffee made to pueraria root powder (agate coffee small-particle), then puts in proportion the wine lixiviate, blends, filtration, sterilizing, and filling.
The making method of a kind of Maca wine of the present invention has following main points:
1. the agate coffee must be made pueraria root powder or agate coffee small-particle.
Be conducive to the extraction of effective component in Maka, reduce the time of extracting, enhance productivity.
2. the production process of Maca wine must be carried out in the stainless cylinder of steel of 316L, and whole production line comprises pipeline, and valve etc. are all made by the 316L stainless steel.
Wine has certain corrodibility, the wine that alcoholic strength is higher, and corrodibility is larger.And agate coffee nutritive value is very high, contain rich in protein, polysaccharide, amino acid, taurine, VITAMIN, abundant mineral substance in the agate coffee as iron, zinc, manganese, copper, potassium, calcium, magnesium, strontium etc., these materials also have requirement to container.316L stainless steel erosion resistance is good, easily cleans health.Can well guarantee the quality of Maca wine.
2. produce required extractor, wine storage tank etc. must be all sealed cans.
Wine is volatile, and in production process, alcoholic strength can be lossy.For guaranteeing that in production process, the alcoholic strength loss is minimum, will seek survival and produce required extractor, wine storage tanks etc. must be all sealed cans.Contain the various plants activeconstituentss such as agate coffee acid amides, agate coffee alkene, benzyl isothiocyanide, glucosinolate and sterol in the agate coffee, can improve significantly body immunity, strengthen the human body fertility.For reducing the loss of these active components of plants, also require to produce required extractor, wine storage tanks etc. must be all sealed cans.
4. while producing, pueraria root powder is placed in to 250～300 purpose filter bags, and the height that extractor is laid must be higher than wine storage tank, make extracting solution enter wine storage tank is the state flow automatically, and can not take out with pump.
Because when Maca wine is made, abstraction process agate coffee used is pueraria root powder, and the finished product Maca wine must be as clear as crystal, for reducing the pressure filtered, during extraction, be placed in 250～300 purpose filter bags to pueraria root powder, first take out granulated slag after extracting end, redeposition, after one week, emit the supernatant liquor in extractor by the method for gravity flow.If take out with pump, wine liquid is just mixed.
5. producing required extractor will have attemperator, guarantees that whole leaching process is in temperature constant state.
Extract concentration is subject to temperature, time effects larger, and the time can manual control, and temperature must be controlled by equipment.
Beneficial effect of the present invention:
Production unit adopts the 316L stainless steel to make, and health is pollution-free.The pueraria root powder utilization ratio is high.The method of gravity flow supernatant liquor is used in the collection of extracting solution, has improved the clarity of wine, has kept quality and fine and smooth fresh and sweet mouthfeel.
Embodiment
A kind of making method of Maca wine is specific as follows:
1. first the agate coffee is cleaned, dried, with medicinal herb grinder, be ground into powder or small-particle.Granularity should not be too thin, is generally 20～100 orders.
2. the required wine that puts into production in extractor, put into filter bag to pueraria root powder (agate coffee small-particle) by process ratio and immerse wine, allows wine and pueraria root powder fully mix.Set extraction temperature required, generally be advisable with 30～45 ℃.Excess Temperature, can destroy the active components of plants in the agate coffee.The ratio of pueraria root powder and wine and the alcoholic strength of finished wine and to extract the alcoholic strength of wine relevant, the agate coffee content of general finished wine is advisable 5%～10%.
3. at first 10 days that extract, every a couple of days, stir the pueraria root powder bag once.The general immersion gets final product in about 20 days.
4. take out the pueraria root powder bag, precipitate about one week, by the method for gravity flow, supernatant liquor is put into to wine storage tank.
5. the alcoholic strength by the finished wine requirement adds pure water or distilled water, fully mingle blending.
6. filter, sterilizing, filling.
Claims (1)
1. the making method of a Maca wine is characterized in that: by following method, make:
1) first the agate coffee is cleaned, dried, with medicinal herb grinder, be ground into powder or small-particle, granularity should not be too thin, is generally 20～100 orders;
2) the required wine that puts into production in extractor, by process ratio, pueraria root powder (agate coffee small-particle) is put into to filter bag and immerse wine, allow wine and pueraria root powder fully mix, set extraction temperature required, generally with 30～45 ℃, be advisable, excess Temperature, can destroy the active components of plants in the agate coffee, the ratio of pueraria root powder and wine and the alcoholic strength of finished wine and to extract the alcoholic strength of wine relevant, the agate coffee content of general finished wine is advisable 5%～10%;
3) at first 10 days that extract, every a couple of days, stir the pueraria root powder bag once, generally soak about 20 days and get final product;
4) take out the pueraria root powder bag, precipitate about one week, by the method for gravity flow, supernatant liquor is put into to wine storage tank;
5) alcoholic strength by the finished wine requirement adds pure water or distilled water, fully mingle blending;
6) filter, sterilizing, filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104268274A CN103468512A (en) | 2013-09-18 | 2013-09-18 | Preparation method for maca liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104268274A CN103468512A (en) | 2013-09-18 | 2013-09-18 | Preparation method for maca liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103468512A true CN103468512A (en) | 2013-12-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104268274A Pending CN103468512A (en) | 2013-09-18 | 2013-09-18 | Preparation method for maca liquor |
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| CN (1) | CN103468512A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694348A (en) * | 2015-03-19 | 2015-06-10 | 沈阳伊人宝生化制品有限公司 | Peruvian ginseng health wine |
| CN104694351A (en) * | 2015-03-20 | 2015-06-10 | 云南谷冠生物科技有限公司 | Lepidium meyenii walp tartary buckwheat health wine and preparation method thereof |
| CN104789419A (en) * | 2015-04-22 | 2015-07-22 | 李桂斌 | Maca wine and production method thereof |
| CN105462783A (en) * | 2015-11-20 | 2016-04-06 | 萧朴忠 | Fruit wine capable of tonifying spleen |
-
2013
- 2013-09-18 CN CN2013104268274A patent/CN103468512A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694348A (en) * | 2015-03-19 | 2015-06-10 | 沈阳伊人宝生化制品有限公司 | Peruvian ginseng health wine |
| CN104694351A (en) * | 2015-03-20 | 2015-06-10 | 云南谷冠生物科技有限公司 | Lepidium meyenii walp tartary buckwheat health wine and preparation method thereof |
| CN104694351B (en) * | 2015-03-20 | 2017-03-15 | 云南谷冠生物科技有限公司 | A kind of Maca buckwheat health-care wine and preparation method thereof |
| CN104789419A (en) * | 2015-04-22 | 2015-07-22 | 李桂斌 | Maca wine and production method thereof |
| CN105462783A (en) * | 2015-11-20 | 2016-04-06 | 萧朴忠 | Fruit wine capable of tonifying spleen |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |