CN1377950A - Process for producing bitter buckwheat wine - Google Patents
Process for producing bitter buckwheat wine Download PDFInfo
- Publication number
- CN1377950A CN1377950A CN 01107297 CN01107297A CN1377950A CN 1377950 A CN1377950 A CN 1377950A CN 01107297 CN01107297 CN 01107297 CN 01107297 A CN01107297 A CN 01107297A CN 1377950 A CN1377950 A CN 1377950A
- Authority
- CN
- China
- Prior art keywords
- radix
- rhizoma fagopyri
- fagopyri tatarici
- buckwheat
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 28
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 7
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000020682 bottled natural mineral water Nutrition 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 210000000707 wrist Anatomy 0.000 description 2
- 241000271510 Agkistrodon contortrix Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- AHMCFSORHHSTSB-UHFFFAOYSA-N selanylidenecalcium Chemical compound [Se]=[Ca] AHMCFSORHHSTSB-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Images
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Alcoholic Beverages (AREA)
Abstract
Buckwheat wine is produced by using buckwheat containing anticancer matter selenium as raw material and through high temperature extraction and compounding with Chinese herbal medicine material. The buckwheat wine is a kind of health drink with disease treating and health care function.
Description
The present invention relates to the technical field of nourishing drink.
At present, the kind of production nourishing drink is a lot of both at home and abroad, relevant with the present invention have " making method of CN1072719A bitter-buckwheat nutritive health wine " and CN1123835A high-quality qiao-wine and CN1232871A Yellow wine of buckwheat and production method thereof or the like, these health promoting wine have all adopted low temperature fermentation, and low temperature fermentation is difficult for useful composition, particularly selenium calcium in the bitter buckwheat of proposition.And the effect of health body-building and not obvious.
The manufacture method that the purpose of this invention is to provide a kind of specific Radix Et Rhizoma Fagopyri Tatarici wine.
In Longnan Prefecture, China Gansu, height above sea level is at the high and cold mountain area more than 2000 meters, the bitter buckwheat of a kind of pollution-free green of growing, this plant is the special product of south of Gansu Province, the locals often is used for it to cure the disease or is edible.
The present invention finds to contain the such cancer-resisting substance of selenium in the bitter buckwheat, thereby develops and utilizes after the bitter buckwheat of this area is carried out analytical test.
Process of the present invention is: after the bitter buckwheat impurity elimination that will gather in is dried, pulverize, sub-elect buckwheat powder and Radix Et Rhizoma Fagopyri Tatarici bran
(1) to buckwheat powder, carry out mix with Chengdu Heshan natural mineral water (reporting attached), steamed then 20～40 minutes, the buckwheat powder that steamed is cooled to 30～40 ℃, thereafter use Daqu and SHENGXIANG yeast sealing and fermenting 4-8 days, distill at last, distillate is put standby on one side:
(2) Radix Et Rhizoma Fagopyri Tatarici bran is also carried out mix with Chengdu Heshan natural mineral water earlier, steamed then 20～40 minutes, the Radix Et Rhizoma Fagopyri Tatarici that steamed is cooled to 30～40 ℃, carried out sealing and fermenting 4～8 days with the wheat bran yeast thereafter, distill at last, distillate is put standby on one side.Take out cool the solarization 2～4 hours steaming slag again, add white ground enzyme sealing and fermenting 4-8 days, distill again, distillate is placed standby on one side.
(3) the distillate of buckwheat powder and the primary distillate of Radix Et Rhizoma Fagopyri Tatarici bran and secondary distillate, the three mixes standby.
(4) pilose antler and date are added in the mixed solution, sealing was soaked 2～6 months, used Wine comprehensive quick treatment device (CN922144389) to filter then, and the finally sealed bottling promptly gets the Radix Et Rhizoma Fagopyri Tatarici wine product.
The process flow sheet of accompanying drawing 1 Radix Et Rhizoma Fagopyri Tatarici wine
Embodiment 1
Isolate buckwheat powder and Radix Et Rhizoma Fagopyri Tatarici bran with pulverizing after 200 kilograms of bitter buckwheat impurity eliminations, get the Chengdu Heshan natural mineral water that 80 kilograms buckwheat powder adds 20 kilograms and carry out mix, and steamed 25 minutes, thereafter be cooled to 30 ℃, carried out sealing and fermenting 6 days for 0.6 kilogram with SHENGXIANG yeast and Daqu (ratio is 1: 1～3), distill at last.
Getting 100 kilograms of Radix Et Rhizoma Fagopyri Tatarici brans adds Chengdu Heshan natural mineral water and carries out mix for 25 kilograms, and steamed 25 minutes, the Radix Et Rhizoma Fagopyri Tatarici bran that steamed is cooled to 30 ℃, distills at last, again distillation slag is taken out, the white ground enzyme that adds 0.6 kilogram carries out the Secondary Fermentation distillation, three times distillate is mixed, and the pilose antler sealing that adds 0.7 kilogram of date and 0.02 kilogram was soaked 3 months, used Wine comprehensive quick treatment device (CN922144389) to filter then, the bottling sealing promptly gets the Radix Et Rhizoma Fagopyri Tatarici wine product.
Advantage of the present invention is:
1, the present invention has utilized specific bitter buckwheat plant and specific water resources, makes the vinosity amount height of producing, and is nutritious, becomes the splendid quality liquor of effect of cancer-resisting.
2, the present invention has fully extracted the useful composition cancer-resisting material particularly in the bitter buckwheat---and the content that the content of selenium reaches 0.61mg/L (in P) and calcium reaches 3.5mg/L (in P).
3, in the product of the present invention, human body beneficial's trace element also there is in various degree increase (seeing food inspection report of national light industrial bureau and Chengdu Heshan natural mineral water technical evaluation certificate).Improved nourishing function to human body.
4, product of the present invention detects qualified (see and observe and predict announcement) through health.
5, product of the present invention also has kidney tonifying, establishing-Yang, the effect of strengthening the bones and muscles and invigorating the spleen and regulating the stomach.
6, the present invention has changed the technology of past with the grain wine brewing, has saved large quantities of grains.
7, the tankage after the buckwheat powder of the present invention distillation also can be made the animal-feed of chicken, duck, goose, can strengthen the disease-resistant performance of animal simultaneously.
8, production cost of products of the present invention is low, but the disease-treatment and health-care effect is remarkable, is an anti-poverty project in poor mountain area.
Produced more than 10 ton before and after the wine of the present invention,, efficiently reached 100%, further made the anti-cancer effect now and collect through thousands of people disease-treatment and health-care effect that different degree is all arranged on probation.The somebody claims that this wine is " bitter buckwheat king " wine.Now slightly lifting several routine practical functions proves.
No. 50 postcodes in Building 2, shop, the Northeast outside the color sunrise Chaoyang District, Beijing City of reviving: 100020 phones: 010-65915532
In December, 2000 factory's management participation, I can not drink originally, hear that Radix Et Rhizoma Fagopyri Tatarici wine can cure the disease, he begins to rise to half jin at last from one or two, 28 day time he original stomach trouble (suspection is cancer of the stomach) can not drink, after more than 20 days stomach not bitterly, capacity for liquor is also big, carried a drum Radix Et Rhizoma Fagopyri Tatarici wine when going back to Beijing and gone back to Beijing, phone will be packed wine several times afterwards.
Health recruits happy Zhejiang copperhead people from island to come brewery assist to produce Radix Et Rhizoma Fagopyri Tatarici wine, and abstinence from alcohol 2 years is heard Radix Et Rhizoma Fagopyri Tatarici wine because of wrist and the normal pain of leg (rheumatosis) and can be cured the disease also every day twice, in, drink Radix Et Rhizoma Fagopyri Tatarici wine evening, surplus in the of ten day after wrist and leg so far not bitterly.
The address: in the brewery of China battalion of Pujiang County, Chengdu city, phone: 028-8641236
The Deng Yue flood Gansu chief of Wen County drinks monopoly bureau (living county commercial bureau) 0939.3656922 Deng's phone
I had a stuffed up nose from 16 years old, often controlled badly, went to last year brewery to check the Radix Et Rhizoma Fagopyri Tatarici wine of producing, and it is said that bitter buckwheat can control pain, connect drink 11 cuvettes may 2 liang of Radix Et Rhizoma Fagopyri Tatarici wine, nose has led to up to now without any rebound phenomena, he meets the people just to overstate that Radix Et Rhizoma Fagopyri Tatarici wine is good.
Also have hundreds of routine trial effects to prove, will collect one by one and mail.
Claims (1)
- The manufacture method of 1 one kinds of Radix Et Rhizoma Fagopyri Tatarici wine is characterized in that; Form by following technical process;(1), pulverizes and isolate buckwheat powder and Radix Et Rhizoma Fagopyri Tatarici with bitter buckwheat impurity elimination.(2) with the buckwheat powder blunge, and steamed 20-40 minute, be cooled to 30～40 ℃ then, use SHENGXIANG yeast and Daqu sealing and fermenting 4-8 days again, distill at last, wherein the weight ratio of water and buckwheat powder is 1: 1～4; The weight ratio of SHENGXIANG yeast and Daqu and buckwheat powder is 1: 80-160; SHENGXIANG yeast is 1: 1～4 with the ratio of Daqu yeast(3) with the Radix Et Rhizoma Fagopyri Tatarici bran blunge, and steamed 20-40 minute, cooling adding wheat bran yeast carried out sealing and fermenting 4-8 days then, thereafter distill, distillation slag is added white ground enzyme carry out secondary seal fermentation, distillation, wherein to account for the weight ratio of wheat bran be 0.3-0.8% to enzyme(4) distillate with twice of the distillate of buckwheat powder and Radix Et Rhizoma Fagopyri Tatarici bran mixes, add pilose antler and date and soaked 2-6 month, filter the bottling sealing then, wherein the add-on of pilose antler and date is bitter buckwheat 0.5-0.8%, and the weight ratio of pilose antler and date is 1: 10～50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011072970A CN1181177C (en) | 2001-03-30 | 2001-03-30 | Process for producing bitter buckwheat wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011072970A CN1181177C (en) | 2001-03-30 | 2001-03-30 | Process for producing bitter buckwheat wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1377950A true CN1377950A (en) | 2002-11-06 |
| CN1181177C CN1181177C (en) | 2004-12-22 |
Family
ID=4656240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011072970A Expired - Fee Related CN1181177C (en) | 2001-03-30 | 2001-03-30 | Process for producing bitter buckwheat wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1181177C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085958B (en) * | 2007-06-22 | 2010-12-15 | 山西省农业科学院农产品综合利用研究所 | Tartary buckwheat oxidation resistance health care wine |
| CN101245304B (en) * | 2008-03-27 | 2011-04-20 | 唐赐斌 | Tartary buckwheat green liquor |
| CN101294124B (en) * | 2008-06-17 | 2011-08-10 | 郝林 | Technique for preparing tartary buckwheat sweet fermented glutinous rice |
| CN101427833B (en) * | 2008-12-04 | 2012-05-30 | 山西省农业科学院经济作物研究所 | Method for preparing low-alcohol millet beverage |
| CN103361228A (en) * | 2013-08-12 | 2013-10-23 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
| CN103436418A (en) * | 2013-09-05 | 2013-12-11 | 夏华 | Brewing method of buckwheat wine |
| CN103740537A (en) * | 2014-01-17 | 2014-04-23 | 赵小飞 | Tartary buckwheat wine making technology |
| CN104357297A (en) * | 2014-12-02 | 2015-02-18 | 湖北工业大学 | Tartary buckwheat health-preserving white wine and brewage method thereof |
| CN104371879A (en) * | 2014-11-26 | 2015-02-25 | 湖北工业大学 | Method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat |
| CN104593207A (en) * | 2015-01-09 | 2015-05-06 | 江油市巷子深酒业有限责任公司 | Method for brewing tartary buckwheat and green plum wine |
| CN105154292A (en) * | 2014-06-05 | 2015-12-16 | 罗明清 | Black tartary buckwheat health wine and brewing method thereof |
| CN107603814A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of more fragrance health purple sweet potato liquors |
-
2001
- 2001-03-30 CN CNB011072970A patent/CN1181177C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085958B (en) * | 2007-06-22 | 2010-12-15 | 山西省农业科学院农产品综合利用研究所 | Tartary buckwheat oxidation resistance health care wine |
| CN101245304B (en) * | 2008-03-27 | 2011-04-20 | 唐赐斌 | Tartary buckwheat green liquor |
| CN101294124B (en) * | 2008-06-17 | 2011-08-10 | 郝林 | Technique for preparing tartary buckwheat sweet fermented glutinous rice |
| CN101427833B (en) * | 2008-12-04 | 2012-05-30 | 山西省农业科学院经济作物研究所 | Method for preparing low-alcohol millet beverage |
| CN103361228B (en) * | 2013-08-12 | 2015-04-15 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
| CN103361228A (en) * | 2013-08-12 | 2013-10-23 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
| CN103436418A (en) * | 2013-09-05 | 2013-12-11 | 夏华 | Brewing method of buckwheat wine |
| CN103740537A (en) * | 2014-01-17 | 2014-04-23 | 赵小飞 | Tartary buckwheat wine making technology |
| CN105154292A (en) * | 2014-06-05 | 2015-12-16 | 罗明清 | Black tartary buckwheat health wine and brewing method thereof |
| CN105154292B (en) * | 2014-06-05 | 2018-08-10 | 罗明清 | A kind of black tartary buckwheat health care wine and its brewing method |
| CN104371879A (en) * | 2014-11-26 | 2015-02-25 | 湖北工业大学 | Method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat |
| CN104357297A (en) * | 2014-12-02 | 2015-02-18 | 湖北工业大学 | Tartary buckwheat health-preserving white wine and brewage method thereof |
| CN104593207A (en) * | 2015-01-09 | 2015-05-06 | 江油市巷子深酒业有限责任公司 | Method for brewing tartary buckwheat and green plum wine |
| CN107603814A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of more fragrance health purple sweet potato liquors |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1181177C (en) | 2004-12-22 |
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Granted publication date: 20041222 Termination date: 20180330 |
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