CN101899380A - Sea cucumber wine and brewing process thereof - Google Patents
Sea cucumber wine and brewing process thereof Download PDFInfo
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- CN101899380A CN101899380A CN 201010229820 CN201010229820A CN101899380A CN 101899380 A CN101899380 A CN 101899380A CN 201010229820 CN201010229820 CN 201010229820 CN 201010229820 A CN201010229820 A CN 201010229820A CN 101899380 A CN101899380 A CN 101899380A
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Abstract
The invention discloses a sea cucumber wine and a brewing process thereof. The sea cucumber wine contains grain wine, sea cucumber hydrolysate and Chinese herbal medicine leaching liquor, wherein traditional Chinese medicines comprise epimedium herb, desertliving cistanche, cynomorium songaricum, barbary wolfberry fruit and other famous and precious traditional Chinese medicines. The brewing process of the sea cucumber wine comprises the steps of preparing grain-based wine, preparing the sea cucumber hydrolysate, preparing the traditional Chinese medicine leaching liquor, mixing and preparing. A wine body of the full nutrition type sea cucumber wine is golden yellow, clear and transparent, the taste is spongy and sweet, and the alcohol fragrance is lasting; and sea cucumber after hydrolysis is rich in proteins, amino acids, acidic mucopolysaccharides, saponins, sea cucumber mucopolysaccharides, oligosaccharides and all nutrient substances and active ingredients of sea cucumber protein active peptides; and the famous and precious Chinese herbal medicines have the functions of tonifying yang, invigorating kidney, regulating yin-yang balance and regulating internal secretion.
Description
Technical field
The present invention relates to a kind of health promoting wine, particularly a kind of sea cucumber wine and making method thereof.
Background technology
Sea cucumber is precious food, also is famous and precious medicinal material.According to putting down in writing in the supplementary Amplifications of the Compendium of Materia Medica: sea cucumber, sweet-salty, kidney tonifying, beneficial marrow is taken the photograph urine, and impotence is treated in establishing-Yang, its benefit warm in nature, so sufficient enemy's ginseng is the name sea cucumber.Modern study shows that sea cucumber has memory, delays the sexual gland aging, prevents arteriosclerosis, diabetes and effect such as antitumor.Though sea cucumber has a lot of magical effects, it can not form spirit of ginseng, Lycium chinense wine, Hippocampus japonicus liquor as genseng, matrimony vine, hippocampus etc. directly are immersed in the wine.The sea cucumber maximum difficult problem that brews alcoholic beverages is that the beneficiating ingredient of sea cucumber is insoluble to wine, instead increased the weight of the stench flavor of wine.Therefore, although human beche-de-mer existing several thousand even longer history are difficult to drink sea cucumber wine qualified, delicious and health care even to this day.
Summary of the invention
The invention provides a kind of all nutrition type sea cucumber wine and brewing method thereof, this sea cucumber wine is based on sea cucumber hydrolysate, and rare Chinese herbal medicine is auxilliary.
Sea cucumber wine contains grain wine, sea cucumber hydrolysate and Chinese herbal medicine leaching liquor, is base fluid with the grain wine, and the mass percent of sea cucumber hydrolysate is 10～70%, Chinese herbal medicine leaching liquor is 1～30%.
The alcoholic strength of described grain wine is more than 60%vol.
Described herbal medicine is one or more in Herba Epimedii, Herba Cistanches, cynomorium songaricum and the wolfberry fruit.
The making method of sea cucumber wine is as follows:
(1) grain wine preparation: with the pure mud of Chinese sorghum cellar for storing things daqu fermentation, yeast phase was not less than 60 days, and technology takes low temperature to go into the cellar for storing things, slow fire distillation, and atmosphere knocks into the back, and aging time was not less than 2 years;
(2) sea cucumber hydrolysate preparation: fresh and alive sea cucumbers is removed internal organ, put into steam cooker after being cut into fragment, the water that adds 2～5 times of sea cucumber weight, put into prozyme and 1～7 ‰ food flavor enzymes that account for sea cucumber weight 1～5 ‰ simultaneously, 30～55 ℃ of following boilings of temperature 3～8 hours, slowly heat up then, kept 15 minutes down at 70～90 ℃, it is standby to be placed on 0～Cool Room 4 after the centrifuging;
(3) herbal medicine compatibility: the described herbal medicine of claim 3 is put into the white gauze bag of high-temperature sterilization, and with described grain wine soak at room temperature 30 days, it was standby to get vat liquor;
(4) allotment:, grain wine, sea cucumber hydrolysate and Chinese herbal medicine leaching liquor are blent allotment according to the described set of dispense ratio of claim 1.
It is golden yellow, as clear as crystal that all nutrition type sea cucumber wine provided by the invention, wine body become, and the inlet silk floss mouthful sweet and pure perfume (or spice) that falls is lasting; Through sea cucumber rich in proteins, amino acid, acidic mucopolysaccharide and saponin, the Stichopus japonicus mucopolysaccharide oligose of enzymolysis, the complete nutrients matter and the functional component of sea cucumber protein active peptide; The function that rare Chinese herbal medicine has strengthening yang and invigorating kidney, regulates equilibrium between yin and yang and internal secretion.So this sea cucumber wine can be drunk out grade can drink out health again, be a kind of rare health promoting wine.
Embodiment
Below in conjunction with specific embodiment the present invention is further explained explanation.
The set of dispense ratio of sea cucumber wine is: grain wine is base fluid 100kg, and sea cucumber hydrolysate 50kg, Chinese herbal medicine leaching liquor are 20kg.
The making method of sea cucumber wine is:
(1) grain wine preparation: the Chinese sorghum of tackling all problems at once that the material choice grain is big, full, the starch rate of Chinese sorghum will reach more than 60%, with the pure mud of Chinese sorghum cellar for storing things daqu fermentation, yeast phase was not less than 60 days, technology takes low temperature to go into the cellar for storing things, slow fire distillation, and atmosphere knocks into the back, aging time was not less than 2 years, and alcoholic strength reaches more than the 60%Vol.
(2) sea cucumber hydrolysate preparation: take by weighing fresh and alive sea cucumbers 100kg, remove internal organ, put into steam cooker after being cut into fragment, the water that adds 2～5 times of sea cucumber weight, put into prozyme and 1～7 ‰ food flavor enzymes that account for sea cucumber weight 1～5 ‰ simultaneously,, slowly heat up then 30～55 ℃ of following boilings of temperature 3～8 hours, kept 15 minutes down at 70～90 ℃, it is standby to be placed on 0～Cool Room 4 after the centrifuging;
(3) herbal medicine compatibility: get each 1kg of Herba Epimedii, Herba Cistanches, cynomorium songaricum and wolfberry fruit and put into the white gauze bag of high-temperature sterilization respectively, above-mentioned grain wine 100kg, soak at room temperature 30 days, it is standby to get vat liquor;
(4) allotment: according to grain wine 100kg, the proportioning of sea cucumber hydrolysate 50kg, Chinese herbal medicine leaching liquor 20kg is blent allotment.
The content of important component in the sea cucumber wine that obtains after tested:
Total ester (in ethyl acetate) 220g/100ml
Amino acid/11 780mg/l
The above; only be the preferable embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a sea cucumber wine contains grain wine, sea cucumber hydrolysate and Chinese herbal medicine leaching liquor, it is characterized in that, and with the grain wine base fluid, the mass percent of described sea cucumber hydrolysate is 10～70%, Chinese herbal medicine leaching liquor is 1～30%.
2. sea cucumber wine according to claim 1 is characterized in that the alcoholic strength of described grain wine is more than 60%vol.
3. sea cucumber wine according to claim 1 is characterized in that, described herbal medicine is one or more in Herba Epimedii, Herba Cistanches, cynomorium songaricum and the wolfberry fruit.
4. the making method of sea cucumber wine is characterized in that, processing step is as follows:
(1) grain wine preparation: with the pure mud of Chinese sorghum cellar for storing things daqu fermentation, yeast phase was not less than 60 days, and technology takes low temperature to go into the cellar for storing things, slow fire distillation, and atmosphere knocks into the back, and aging time was not less than 2 years;
(2) sea cucumber hydrolysate preparation: fresh and alive sea cucumbers is removed internal organ, put into steam cooker after being cut into fragment, the water that adds 2～5 times of sea cucumber weight, put into prozyme and 1～7 ‰ food flavor enzymes that account for sea cucumber weight 1～5 ‰ simultaneously, 30～55 ℃ of following boilings of temperature 3～8 hours, slowly heat up then, kept 15 minutes down at 70～90 ℃, it is standby to be placed on 0～Cool Room 4 after the centrifuging;
(3) herbal medicine compatibility: the described herbal medicine of claim 3 is put into the white gauze bag of high-temperature sterilization, and with described grain wine soak at room temperature 30 days, it was standby to get vat liquor;
(4) allotment:, grain wine, sea cucumber hydrolysate and Chinese herbal medicine leaching liquor are blent allotment according to the described set of dispense ratio of claim 1.
5. the making method of sea cucumber wine according to claim 4 is characterized in that, described prozyme is the mixture of endo-protease, circumscribed proteolytic enzyme and end peptide protease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010229820A CN101899380B (en) | 2010-07-14 | 2010-07-14 | Sea cucumber wine and brewing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010229820A CN101899380B (en) | 2010-07-14 | 2010-07-14 | Sea cucumber wine and brewing process thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101899380A true CN101899380A (en) | 2010-12-01 |
| CN101899380B CN101899380B (en) | 2012-10-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010229820A Expired - Fee Related CN101899380B (en) | 2010-07-14 | 2010-07-14 | Sea cucumber wine and brewing process thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204677A (en) * | 2011-05-20 | 2011-10-05 | 大连天伦水产有限公司 | Sea cucumber capsule and preparation method thereof |
| CN102352286A (en) * | 2011-08-26 | 2012-02-15 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN102757882A (en) * | 2012-08-09 | 2012-10-31 | 符莉 | Sea cucumber wine and method for preparing same |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
| CN103805418A (en) * | 2013-10-28 | 2014-05-21 | 山东常生源食品科技有限公司 | Sea cucumber wine |
| CN104893935A (en) * | 2015-06-30 | 2015-09-09 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound wine with effect of delaying senescence |
| CN104928136A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Baobei compound wine with blood lipid regulating function |
| CN104928137A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Sea cucumber and scallop compound wine |
| CN104928135A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound prepared wine |
| CN105011308A (en) * | 2015-07-05 | 2015-11-04 | 青岛浩大海洋保健食品有限公司 | Abalone and trepang health care beverage capable of invigorating kidney and strengthening yang |
| CN106281900A (en) * | 2016-08-31 | 2017-01-04 | 辽宁双增生物工程有限公司 | A kind of Stichopus japonicus polygonatum liquor preparation method |
| CN107227229A (en) * | 2017-07-25 | 2017-10-03 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine and preparation method thereof |
| CN107418852A (en) * | 2017-09-25 | 2017-12-01 | 五宴尊酒业股份有限公司 | A kind of preparation method of strengthen immunity new functional liquor |
| CN107744587A (en) * | 2017-09-13 | 2018-03-02 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine for improving cardiovascular function and preparation method thereof |
| CN116716156A (en) * | 2023-08-04 | 2023-09-08 | 潍坊坤木合农业有限公司 | Peptide wine production process |
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| CN1459497A (en) * | 2002-05-21 | 2003-12-03 | 董义文 | Sea cucumbus wine and its preparation method |
| CN1587367A (en) * | 2004-09-01 | 2005-03-02 | 大连非得生物产业有限公司 | Sea cucumber nutrition health wine and its making method |
| CN101016506A (en) * | 2007-02-10 | 2007-08-15 | 中国海洋大学 | Sea cucumber nutrient and its preparing process |
| CN101029295A (en) * | 2007-04-26 | 2007-09-05 | 张泽军 | Production of sea cucumber wine |
-
2010
- 2010-07-14 CN CN201010229820A patent/CN101899380B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1459497A (en) * | 2002-05-21 | 2003-12-03 | 董义文 | Sea cucumbus wine and its preparation method |
| CN1587367A (en) * | 2004-09-01 | 2005-03-02 | 大连非得生物产业有限公司 | Sea cucumber nutrition health wine and its making method |
| CN101016506A (en) * | 2007-02-10 | 2007-08-15 | 中国海洋大学 | Sea cucumber nutrient and its preparing process |
| CN101029295A (en) * | 2007-04-26 | 2007-09-05 | 张泽军 | Production of sea cucumber wine |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204677A (en) * | 2011-05-20 | 2011-10-05 | 大连天伦水产有限公司 | Sea cucumber capsule and preparation method thereof |
| CN102204677B (en) * | 2011-05-20 | 2012-10-24 | 大连天伦水产有限公司 | Sea cucumber capsule and preparation method thereof |
| CN102352286A (en) * | 2011-08-26 | 2012-02-15 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN102352286B (en) * | 2011-08-26 | 2012-10-24 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN102757882A (en) * | 2012-08-09 | 2012-10-31 | 符莉 | Sea cucumber wine and method for preparing same |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
| CN103805418A (en) * | 2013-10-28 | 2014-05-21 | 山东常生源食品科技有限公司 | Sea cucumber wine |
| CN104928136A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Baobei compound wine with blood lipid regulating function |
| CN104893935A (en) * | 2015-06-30 | 2015-09-09 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound wine with effect of delaying senescence |
| CN104928137A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Sea cucumber and scallop compound wine |
| CN104928135A (en) * | 2015-06-30 | 2015-09-23 | 青岛浩大海洋保健食品有限公司 | Abalone and sea cucumber compound prepared wine |
| CN105011308A (en) * | 2015-07-05 | 2015-11-04 | 青岛浩大海洋保健食品有限公司 | Abalone and trepang health care beverage capable of invigorating kidney and strengthening yang |
| CN106281900A (en) * | 2016-08-31 | 2017-01-04 | 辽宁双增生物工程有限公司 | A kind of Stichopus japonicus polygonatum liquor preparation method |
| CN107227229A (en) * | 2017-07-25 | 2017-10-03 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine and preparation method thereof |
| CN107744587A (en) * | 2017-09-13 | 2018-03-02 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine for improving cardiovascular function and preparation method thereof |
| CN107418852A (en) * | 2017-09-25 | 2017-12-01 | 五宴尊酒业股份有限公司 | A kind of preparation method of strengthen immunity new functional liquor |
| CN116716156A (en) * | 2023-08-04 | 2023-09-08 | 潍坊坤木合农业有限公司 | Peptide wine production process |
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|---|---|
| CN101899380B (en) | 2012-10-24 |
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