CN110669621A - Rice straw biological mineral liquid kudzu root wine and preparation method thereof - Google Patents
Rice straw biological mineral liquid kudzu root wine and preparation method thereof Download PDFInfo
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- 235000014101 wine Nutrition 0.000 title claims abstract description 54
- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 27
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 11
- 235000009566 rice Nutrition 0.000 title claims abstract description 11
- 239000010902 straw Substances 0.000 title claims abstract description 11
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims description 8
- 239000011707 mineral Substances 0.000 title claims description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 235000015097 nutrients Nutrition 0.000 claims abstract description 56
- 238000002791 soaking Methods 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 40
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 15
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 15
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 10
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 10
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 9
- 239000000725 suspension Substances 0.000 claims abstract description 9
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 7
- 241001633680 Polygonatum odoratum Species 0.000 claims abstract description 7
- 241000746413 Spartina Species 0.000 claims abstract description 7
- 235000006533 astragalus Nutrition 0.000 claims abstract description 7
- 239000004576 sand Substances 0.000 claims description 14
- 241000209094 Oryza Species 0.000 claims description 9
- 240000004928 Paspalum scrobiculatum Species 0.000 claims description 9
- 235000003675 Paspalum scrobiculatum Nutrition 0.000 claims description 9
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 240000000038 Ziziphus mauritiana Species 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 241000245565 Sporobolus anglicus Species 0.000 description 6
- 239000003814 drug Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 241000756042 Polygonatum Species 0.000 description 2
- 235000008737 Polygonatum biflorum Nutrition 0.000 description 2
- 241001149258 Sporobolus alterniflorus Species 0.000 description 2
- 229940107666 astragalus root Drugs 0.000 description 2
- 241000306781 Elionurus muticus Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a rice straw biomineral liquid kudzu root wine and a preparation method thereof, wherein the nutrient material comprises the following components in parts by weight: 100 parts of kudzu root, 10-100 parts of cord grass biomineral liquid, 10-20 parts of longan pulp, 5-10 parts of Chinese date, 5-10 parts of polygonatum odoratum and 10-20 parts of astragalus membranaceus; the dynamic suspension type soaking preparation mode is initiated, so that a plurality of nutrient sandbags are wrapped up and down and dynamically and uniformly suspended in the soaking tank body, the soaking effect is better, the efficiency is higher, and the traditional mode that the bottom of the soaking tank body is stacked is changed for soaking.
Description
Technical Field
The invention relates to a rice straw biomineral liquid kudzu root wine and a preparation method thereof.
Background
Spartina alterniflora is a perennial root plant with strong salt tolerance, introduced into China from Delaware in the United states in 1979, and planted in Jiangsu, Shandong and other places. The plant resource grows and grows in large quantities in China, and is an important contribution of scientists in China to coastal ecological environment. At present, the market has some spartina alterniflora research results: comprises the separation and analysis of each component in the spartina anglica, the spartina anglica saponin, the spartina anglica flavone, the spartina anglica polysaccharide, the spartina anglica pigment, the spartina anglica essential oil and other components and efficacies. The kudzu root is a Chinese medicinal plant used as both medicine and food in the traditional Chinese medicine of China, and has good health care function. A kind of rice grass biomineral liquid radix puerariae wine is designed in the scheme, but in the existing preparation method, traditional Chinese medicine materials are generally directly immersed in wine for a period of time, for example, the application number is 201410655838.4, and the invention named as a traditional Chinese medicine health wine and a preparation method thereof is prepared by stacking a plurality of materials in the wine and immersing for 90-150 days, but the preparation method has too low efficiency and too long waiting time, and brings great burden to the production of enterprises.
Disclosure of Invention
Aiming at the defects of the prior art, the invention solves the problems that: provides the rice grass biomineral liquid kudzu vine root wine which changes the traditional stacking and soaking mode and has high preparation efficiency and the preparation method thereof.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
a radix Puerariae wine containing biological mineral liquid of herba Euphrasiae Regelii is prepared by soaking nutritional materials in wine; the nutrient material comprises the following components in parts by weight: 100 parts of kudzu root, 10-100 parts of cord grass biomineral liquid, 10-20 parts of longan pulp, 5-10 parts of Chinese date, 5-10 parts of polygonatum odoratum and 10-20 parts of astragalus membranaceus; the mass ratio of the volume of the wine to the nutrient materials is as follows: 1: 40-1: 20L/g.
Further, the nutrient material comprises the following components in parts by weight: 100 parts of kudzu root, 50 parts of cord grass biological mineral liquid, 15 parts of longan pulp, 8 parts of Chinese date, 7 parts of polygonatum odoratum and 15 parts of astragalus membranaceus.
Further, the mass ratio of the volume of the wine to the nutrient materials is as follows: 1: 30L/g.
Further, the wine is white wine or brewed wine.
A preparation method of a rice straw biomineral liquid kudzu root wine comprises the following steps:
s1, preparation of nutrient materials: cleaning and airing radix puerariae, Chinese dates, radix polygonati officinalis and radix astragali, and then respectively cutting the radix puerariae, the Chinese dates, the radix polygonati officinalis and the radix astragali to form a sheet shape; removing shell of longan, drying in the sun, and cutting into granules; (ii) a
S2, making a nutritional sand bag: taking a plurality of compact gauze, weighing the prepared nutrient materials according to the weight parts, respectively putting the weighed nutrient materials on the compact gauze, and respectively wrapping the plurality of compact gauze to form a plurality of nutrient sandbags wrapping the nutrient materials in the compact gauze;
s3, suspension soaking: taking a soaking tank body, injecting wine and a rice grass biomineral liquid into the soaking tank body, taking a plurality of connecting wires with different lengths and a plurality of floating balls, tying the lower ends of the connecting wires at the upper ends of the nutrient sandbags, tying the upper ends of the connecting wires at the lower ends of the floating balls, uniformly distributing and immersing the nutrient sandbags at the lower ends of the connecting wires in the wine in the soaking tank body in an up-and-down suspension mode, floating the floating balls on the upper ends of the wine, and regularly shifting the floating balls to generate slight impact among the floating balls so that nutrient materials in the nutrient sandbags are impacted by the wine to realize dynamic dispersion;
s4, deslagging and filtering: extracting the plurality of sand bags after soaking, and then filtering the wine in the soaking tank to remove residues, taking juice and blending to obtain the rice grass biomineral liquid kudzu root wine.
Further, in the step S2, the mass of the nutrient material wrapped in the dense gauze is 3-5 g.
Further, in step S3, the soaking time is 8 to 10 days.
The invention has the advantages of
In order to improve the soaking efficiency, the invention initiates a dynamic suspension type soaking preparation mode, the nutrient materials of kudzuvine root, Chinese date, fragrant solomonseal rhizome and astragalus root are wrapped by dense gauze to obtain nutrient sand bags wrapped with the nutrient materials, and a plurality of nutrient sand bags are wrapped by floating balls and connecting wires with different lengths to be connected, so that the nutrient sand bags are dynamically and uniformly suspended and distributed in the soaking tank body up and down, the soaking effect is better, the efficiency is higher, and the traditional mode of stacking the bottom of the soaking tank body is changed for soaking.
Drawings
Fig. 1 is a structural diagram of the distribution of the nutrient sandbag of the invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
A radix Puerariae wine containing biological mineral liquid of herba Euphrasiae Regelii is prepared by soaking nutritional materials in wine; the nutrient material comprises the following components in parts by weight: 100 parts of kudzu root, 10-100 parts of cord grass biomineral liquid, 10-20 parts of longan pulp, 5-10 parts of Chinese date, 5-10 parts of polygonatum odoratum and 10-20 parts of astragalus membranaceus; the mass ratio of the volume of the wine to the nutrient materials is as follows: 1: 40-1: 20L/g. Furthermore, the nutrient material preferably comprises the following components in parts by weight: 100 parts of kudzu root, 50 parts of cord grass biological mineral liquid, 15 parts of longan pulp, 8 parts of Chinese date, 7 parts of polygonatum odoratum and 15 parts of astragalus membranaceus. Further, the mass ratio of the volume of the wine to the nutrient material is preferably: 1: 30L/g. Preferably, the wine is white spirit or brewed wine.
A preparation method of a rice straw biomineral liquid kudzu root wine comprises the following steps:
s1, preparation of nutrient materials: cleaning and airing radix puerariae, Chinese dates, radix polygonati officinalis and radix astragali, and then respectively cutting the radix puerariae, the Chinese dates, the radix polygonati officinalis and the radix astragali to form a sheet shape; removing shell of longan, drying in the sun, and cutting into granules; .
S2, making a nutritional sand bag: and taking a plurality of compact gauze, weighing the prepared nutrient materials according to the parts by weight, respectively putting the weighed nutrient materials on the compact gauze, and respectively wrapping the plurality of compact gauze to form a plurality of nutrient sandbags wrapping the nutrient materials in the compact gauze. The weight of the nutrient material wrapped in the compact gauze is 3-5 g, and 4g can be preferential.
S3, suspension soaking: taking a soaking tank body 1, injecting wine and rice grass biomineral liquid into the soaking tank body 1, taking a plurality of connecting wires 3 with different lengths and a plurality of floating balls 2, tying the lower ends of the connecting wires 3 at the upper ends of nutrient sand bags 4, tying the upper ends of the connecting wires 3 at the lower ends of the floating balls 2, uniformly distributing and immersing the nutrient sand bags 4 at the lower ends of the connecting wires 3 in an up-and-down suspension mode in the wine in the soaking tank body 1, and floating the floating balls 2 at the upper ends of the wine, as shown in figure 1; the floating balls 2 are stirred regularly, so that slight impact is generated among the floating balls 2, and the nutrient materials in the nutrient sandbag 4 are impacted by wine to realize dynamic dispersion; the soaking time is 8 to 10 days, preferably 8 days.
S4, deslagging and filtering: extracting the plurality of sand bags after soaking, and then filtering the wine in the soaking tank to remove residues, taking juice and blending to obtain the rice grass biomineral liquid kudzu root wine.
In order to improve the soaking efficiency, the invention initiates a dynamic suspension type soaking preparation mode, the nutrient materials of kudzuvine root, Chinese date, fragrant solomonseal rhizome and astragalus root are wrapped by dense gauze to obtain nutrient sand bags wrapped with the nutrient materials, and a plurality of nutrient sand bags are wrapped by floating balls and connecting wires with different lengths to be connected, so that the nutrient sand bags are dynamically and uniformly suspended and distributed in the soaking tank body up and down, the soaking effect is better, the efficiency is higher, and the traditional mode of stacking the bottom of the soaking tank body is changed for soaking.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A rice straw biological mineral liquid kudzu root wine is characterized in that the wine is prepared by soaking nutrient materials in wine; the nutrient material comprises the following components in parts by weight: 100 parts of kudzu root, 10-100 parts of cord grass biomineral liquid, 10-20 parts of longan pulp, 5-10 parts of Chinese date, 5-10 parts of polygonatum odoratum and 10-20 parts of astragalus membranaceus; the mass ratio of the volume of the wine to the nutrient materials is as follows: 1: 40-1: 20L/g.
2. The rice straw biomineral liquid kudzu root wine as claimed in claim 1, wherein the nutrient material comprises the following components in parts by weight: 100 parts of kudzu root, 50 parts of cord grass biological mineral liquid, 15 parts of longan pulp, 8 parts of Chinese date, 7 parts of polygonatum odoratum and 15 parts of astragalus membranaceus.
3. The rice straw biomineral liquid kudzu root wine as claimed in claim 1, wherein the ratio of the volume of the wine to the mass of the nutrient materials is as follows: 1: 30L/g.
4. The rice grass biomineral liquid kudzu root wine according to claim 1, wherein the wine is white wine or brewed wine.
5. A preparation method of a rice straw biomineral liquid kudzu root wine is characterized by comprising the following steps:
s1, preparation of nutrient materials: cleaning and airing radix puerariae, Chinese dates, radix polygonati officinalis and radix astragali, and then respectively cutting the radix puerariae, the Chinese dates, the radix polygonati officinalis and the radix astragali to form a sheet shape; removing shell of longan, drying in the sun, and cutting into granules;
s2, making a nutritional sand bag: taking a plurality of compact gauze, weighing the prepared nutrient materials according to the weight parts, respectively putting the weighed nutrient materials on the compact gauze, and respectively wrapping the plurality of compact gauze to form a plurality of nutrient sandbags wrapping the nutrient materials in the compact gauze;
s3, suspension soaking: taking a soaking tank body, injecting wine and a rice grass biomineral liquid into the soaking tank body, taking a plurality of connecting wires with different lengths and a plurality of floating balls, tying the lower ends of the connecting wires at the upper ends of the nutrient sandbags, tying the upper ends of the connecting wires at the lower ends of the floating balls, uniformly distributing and immersing the nutrient sandbags at the lower ends of the connecting wires in the wine in the soaking tank body in an up-and-down suspension mode, floating the floating balls on the upper ends of the wine, and regularly shifting the floating balls to generate slight impact among the floating balls so that nutrient materials in the nutrient sandbags are impacted by the wine to realize dynamic dispersion;
s4, deslagging and filtering: extracting the plurality of sand bags after soaking, and then filtering the wine in the soaking tank to remove residues, taking juice and blending to obtain the rice grass biomineral liquid kudzu root wine.
6. The preparation method of the rice straw biomineral liquid kudzu root wine according to claim 5, wherein in the step S2, the mass of the nutrient materials wrapped in the dense gauze is 3-5 g.
7. The method for preparing pueraria lobata wine according to claim 5, wherein the soaking time in step S3 is 8-10 days.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910986495.2A CN110669621A (en) | 2019-10-17 | 2019-10-17 | Rice straw biological mineral liquid kudzu root wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910986495.2A CN110669621A (en) | 2019-10-17 | 2019-10-17 | Rice straw biological mineral liquid kudzu root wine and preparation method thereof |
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| CN201910986495.2A Pending CN110669621A (en) | 2019-10-17 | 2019-10-17 | Rice straw biological mineral liquid kudzu root wine and preparation method thereof |
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|---|---|---|---|---|
| CN101520956A (en) * | 2008-02-27 | 2009-09-02 | 上海外国语大学附属大境中学 | Buoyancy demonstrator for object in liquid |
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Application publication date: 20200110 |