Processing Technology of Lujin Zhuanggu Wine

Lujin Zhuanggu Liquor is scientifically prepared with deer bones, deer tendons and pure grain liquor as the main raw materials, adding traditional Chinese medicine such as safflower and Angelica sinensis. Deer bones were extracted under high pressure to obtain small molecular polypeptides that can be absorbed by human body; deer tendons and Chinese herbal medicines were extracted by thermal reflux and settled at low temperature, and the finished wine was clear and transparent, glossy, golden, harmonious and soft in taste.

Lujin Zhuanggu wine has the biological effect of strengthening muscles and bones, and compound Lujin Zhuanggu wine is based on "nourishing and strengthening, strengthening and strengthening the foundation" and is used for rheumatism pain and cold arthralgia. This wine is a kind of nutrition and health wine, which has the prospect of development and application.

1 formula

Deer gluten 30g, deer bone 200g, angelica 50g, Codonopsis pilosula 75g, papaya 40g, Polygonum polygonum 200g, astragalus 75g, Polygonum cuspidatum 96g, Dipsacus 100g, safflower 100g, Gentiana 50g, cinnamon twig 75g, cinnamon 50g, Chinese wolfberry 75g, Chuanwu 40g, white sugar 0.6g, liquor (50 °) 15kg.

2 technological process

Deer tendon and traditional Chinese medicine → washing → slices → reflux extraction → separation → and filtrate to be prepared

Deer bone → high pressure hot boiling → separation → clear liquid → defatted → deployment → inspection qualified → aging → inspection qualified → sub-packaged → finished products into storage

3 processing method

3.1 extraction of effective components of deer tendon and traditional Chinese medicine

Wash the deer tendon and the selected medicinal materials, slice and mix into the pot, put the pre-prepared liquor (35 °) into the pot according to 5 times, soak for 30 minutes, then vent into the steam, control the interlayer pressure 0.2Mpa, and the pressure in the pot 0.5MPa. After 2 hours of reflux, turn off the intake cylinder and release the interlayer steam. When the cold water is cooled to 50 ℃, the medicinal liquor is roughly filtered and put into the freezer, then the residue is distilled to recover the residual wine.

3.2 extraction of effective components from deer bone

The residual meat was removed from the deer bone and boiled with 8 times, 6 times and 4 times of water at 1.2 atmospheric pressure for 3 times, combined with the extract, degreased with paraffin, and filtered to get the clear solution.

3.3 mixed aging

The extract of deer tendon and traditional Chinese medicine was mixed with the extract of deer bone, and the concentration of deer tendon Zhuanggu wine was 35 °. After passing the inspection, it can be aged in the room of 5: 10 ℃ for more than 6 months. After the Milad reaction is over, it can be filtered and filled.

4 product quality requirements

4.1 sensory quality

① is golden in color; ② has the unique aroma of pilose antler, deer bone, deer tendons and traditional Chinese medicine; ③ tastes slightly sweet, bitter, pure and soft, and the taste is harmonious; ④ morphology is clear and bright.

4.2 physical and chemical indicators

Alcohol (20 ℃) 35 ±V), ≤ 2.0g/L, total fat ≥ 0.6g/L, methanol ≤ 0.4g/L, fusel oil ≤ 2.0g/L, lead ≤ 1.0mg/L.

4.3 microbial index

The total number of bacteria ≤ 50 / mL, coliform group ≤ 3 / 100mL, pathogenic bacteria should not be detected.