CN115975759A - A recipe for cistanche wine - Google Patents

Abstract

The invention aims to provide a formula of cistanche deserticola wine, the soaked white spirit can play roles of tonifying kidney and supporting yang, relaxing bowel and reducing blood pressure, and the cistanche deserticola wine can supplement the amino acid content in the cistanche deserticola and increase the color, the flavor and the taste thereof after being soaked in yellow wine, thereby effectively solving the problem that the cistanche deserticola prepared by the prior art has no improvement effect on the kidney tonifying efficacy of the cistanche deserticola.

Description

A recipe for cistanche wine

technical field

The invention relates to the technical field of preparing liquor, in particular to a formula of Cistanche deserticola wine.

Background technique

Cistanche deserticola is a parasitic plant that lives on the root of the desert tree Haloxylon, absorbs nutrients and water from the Haloxylon host, known as "desert ginseng", has a very high medicinal value, and is a traditional Chinese medicinal material. Cistanche deserticola is sweet, salty, warm, and returns to the kidney and large intestine meridian. It has the effects of nourishing kidney yang, nourishing essence and blood, moistening intestines and laxative. Symptoms such as intestinal dryness and constipation. Therefore, cistanche is often used to nourish the kidney and replenish essence and blood, such as cistanche tonifying kidney pills, compound cistanche Yizhi capsules, etc., all of which have good curative effects.

Modern pharmacological studies have shown that Cistanche has various functions such as improving sexual function, regulating neuroendocrine, improving the body's immune function, anti-oxidation, promoting substance metabolism, anti-Alzheimer's disease, anti-Parkinson's disease, etc. The total glycosides of Cistanche is the main Active ingredients, analysis and research on the chemical components of Cistanche, found that Cistanche also has polysaccharides, phenylethanol glycosides, iridoids, lignans, alkaloids, volatile components, etc., and phenylethanol glycosides are the main components of Cistanche The main effective active ingredients are also the main inspection indicators for the quality control of Cistanche. The existing process of processing Cistanche is to make Cistanche into wine, first mix well with rice wine, and then stew or steam until the wine is completely absorbed. Lifting effect.

Contents of the invention

The purpose of the present invention is to provide a formula of cistanche wine to solve the problem that the existing process of processing cistanche is to make wine from cistanche, first mix well with rice wine, and then stew or steam until the wine is exhausted, which has no kidney-tonifying effect on cistanche Any question of promotion effect, easy to promote.

In order to achieve the above-mentioned purpose of the invention, the technical scheme adopted in the present invention is:

The invention discloses a formula of cistanche wine, which contains distilled white wine, cistanche, jujube, medlar, grapes and honey; the raw materials are taken according to a certain weight ratio and soaked for a certain period of time.

Further, the distilled liquor includes water, sorghum, rice, glutinous rice, wheat and corn, and is prepared according to the following steps;

Step 1: Prepare materials, first take 30-50 parts of sorghum, 15-20 parts of rice, 5-10 parts of glutinous rice, 3-8 parts of wheat, and 8-15 parts of corn;

Step 2: Moisten the ingredients: After mixing the raw materials according to the parts by weight, soak them in clean water at 30-50°C for 3-6 hours, and set aside;

Step 3: Steaming ingredients: wash and drain the raw materials processed in step 2, add appropriate amount of mineral water, steam in a retort, and keep warm for 30-60 minutes to obtain cooked grains;

Step 4: Mix koji: Spread the cooked grains obtained in Step 3, air-cool to 30-35°C, evenly sprinkle koji and distiller’s grains, mix evenly, and then enter the tank for fermentation to obtain fermented grains;

Step 5: Saccharification: Sprinkle a layer of wheat bran with a thickness of 10-15cm on the bottom of the fermentation tank, mix the leachate obtained in Step 1 with the fermented grains obtained in Step 4, then add fermentation enzyme bacteria to carry out fermentation, and control the fermentation temperature 15-25°C;

Step 6: out of the cellar, distillation: after the fermentation is completed, take out the fermented grains in the fermentation tank, put them in a retort for distillation;

Step seven: ripening and aging.

Further, the optimal weight ratio of the formula is: 100 parts of distilled white wine, 52 parts of cistanche, 43 parts of jujube, 55 parts of wolfberry, 23 parts of grapes and 5 parts of honey, which are prepared according to the following steps;

Step 1: Cut cistanche, jujube, and wolfberry into small pieces, and squeeze the grape juice;

Step 2: Place the above-mentioned raw materials in the wine jar according to the proportion, and add distilled liquor;

Step 3: After soaking in the wine jar for 3 days, add honey and mix evenly.

Further, the soaking temperature in the third step is 45-53°C.

Further, the mixing ratio of the extract and the fermented grains in the step five is 1:3-5.

Further, the fermenting enzyme bacteria in the step five is selected from at least one of aroma yeast, cellulase, saccharification enzyme, and acetobacter.

The beneficial effects of the present invention are:

The formula of Cistanche wine of the present invention, soaked white wine can invigorate the kidneys and yang, moisten the intestines and laxative, and lower blood pressure. Fragrance effectively solves the problem that the existing process of processing Cistanche has no effect on improving the kidney-tonifying effect of Cistanche.

Detailed ways

The invention discloses a cistanche wine formula, which contains distilled white wine, cistanche, jujube, medlar, grapes and honey; the raw materials are taken according to a certain weight ratio and soaked for a certain period of time.

The distilled liquor includes water, sorghum, rice, glutinous rice, wheat and corn, and is produced according to the following steps;

Step 1: Prepare materials, first take 30-50 parts of sorghum, 15-20 parts of rice, 5-10 parts of glutinous rice, 3-8 parts of wheat, and 8-15 parts of corn;

Step 2: Moisten the ingredients: After mixing the raw materials according to the parts by weight, soak them in clean water at 30-50°C for 3-6 hours, and set aside;

Step 3: Steaming ingredients: wash and drain the raw materials processed in step 2, add appropriate amount of mineral water, steam in a retort, and keep warm for 30-60 minutes to obtain cooked grains;

Step 4: Mix koji: Spread the cooked grains obtained in Step 3, air-cool to 30-35°C, evenly sprinkle koji and distiller’s grains, mix evenly, and then enter the tank for fermentation to obtain fermented grains;

Step 5: Saccharification: Sprinkle a layer of wheat bran with a thickness of 10-15cm on the bottom of the fermentation tank, mix the leachate obtained in Step 1 with the fermented grains obtained in Step 4, then add fermentation enzyme bacteria to carry out fermentation, and control the fermentation temperature 15-25°C, the mixing ratio of the extract and fermented grains is 1:3-5, and the fermenting enzyme bacteria are selected from at least one of aroma yeast, cellulase, glucoamylase, and acetobacter;

Step 6: out of the cellar, distillation: after the fermentation is completed, take out the fermented grains in the fermentation tank, put them in a retort for distillation;

Step seven: ripening and aging.

The optimum weight ratio of the formula is: 100 parts of distilled white wine, 52 parts of cistanche, 43 parts of jujube, 55 parts of wolfberry, 23 parts of grape and 5 parts of honey, and the preparation is carried out according to the following steps;

Step 1: Cut cistanche, jujube, and wolfberry into small pieces, and squeeze the grape juice;

Step 2: Place the above-mentioned raw materials in the wine jar according to the proportion, and add distilled liquor;

Step 3: After soaking in the wine jar for 3 days, add honey and mix evenly. The soaking temperature is 45-53°C.

The above is only a preferred embodiment of the patent of the present invention, and is not intended to limit the patent of the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the patent of the present invention shall be included in the Within the protection scope of the patent of the present invention.

Claims (6)

1. a prescription of Cistanche wine, is characterized in that, contains distilled liquor, Cistanche, Chinese jujube, wolfberry, grape and honey in the described prescription; Get above-mentioned raw material according to certain weight ratio, soak certain hour. 2. the prescription of a kind of cistanche wine according to claim 1, is characterized in that, described distilled liquor comprises water, sorghum, rice, glutinous rice, wheat and corn, and prepare according to following steps; Step 1: Prepare materials, first take 30-50 parts of sorghum, 15-20 parts of rice, 5-10 parts of glutinous rice, 3-8 parts of wheat, and 8-15 parts of corn; Step 2: Moisten the ingredients: After mixing the raw materials according to the parts by weight, soak them in clean water at 30-50°C for 3-6 hours, and set aside; Step 3: Steaming ingredients: wash and drain the raw materials processed in step 2, add appropriate amount of mineral water, steam in a retort, and keep warm for 30-60 minutes to obtain cooked grains; Step 4: Mix koji: Spread the cooked grains obtained in Step 3, air-cool to 30-35°C, evenly sprinkle koji and distiller’s grains, mix evenly, and then enter the tank for fermentation to obtain fermented grains; Step 5: Saccharification: Sprinkle a layer of wheat bran with a thickness of 10-15cm on the bottom of the fermentation tank, mix the leachate obtained in Step 1 with the fermented grains obtained in Step 4, then add fermentation enzyme bacteria to carry out fermentation, and control the fermentation temperature 15-25°C; Step 6: out of the cellar, distillation: after the fermentation is completed, take out the fermented grains in the fermentation tank, put them in a retort for distillation; Step seven: ripening and aging. 3. The formula of a kind of cistanche wine according to claim 1, characterized in that, the optimal weight ratio of the formula is: 100 parts of distilled liquor, 52 parts of Cistanche, 43 parts of jujube, 55 parts of medlar, 23 parts of grape 5 parts and 5 parts of honey, and prepare according to the following steps; Step 1: Cut cistanche, jujube, and wolfberry into small pieces, and squeeze the grape juice; Step 2: Place the above-mentioned raw materials in the wine jar according to the proportion, and add distilled liquor; Step 3: After soaking in the wine jar for 3 days, add honey and mix evenly. 4. The prescription of a kind of Cistanche wine according to claim 3, characterized in that, the soaking temperature in the step 3 is 45-53°C. 5. the prescription of a kind of cistanche wine according to claim 2, is characterized in that, the mixing ratio of leachate and fermented grains is 1:3-5 in the described step 5. 6. The prescription of a kind of Cistanche wine according to claim 1, characterized in that, the fermentation enzyme bacteria in the step 5 is selected from at least one of aroma yeast, cellulase, glucoamylase, and acetic acid bacteria.