Processing Technology and Production Method of Deer Tendon Bone-Strengthening Wine
Deer tendon bone-strengthening wine is scientifically formulated with deer bone, deer tendon and pure grain liquor as the main raw materials, together with safflower, angelica and other medicinal and edible Chinese herbal medicines. Deer bone is extracted under high pressure to obtain small-molecule polypeptides that can be absorbed by the human body; deer tendon and Chinese herbal medicines are extracted by hot reflux and subjected to low-temperature sedimentation. The finished wine body is clear and transparent, lustrous, golden yellow, with a harmonious and mellow taste.
Deer tendon bone-strengthening wine has the biological effect of strengthening tendons and bones; the compound deer tendon bone-strengthening wine is based on "nourishing and strengthening, supporting healthy energy and consolidating the constitution" and is used for rheumatic pain and cold arthralgia and other symptoms. This wine is a nutritional health wine with prospects for development and application.
1 Formula
Deer tendon 30g, deer bone 200g, angelica 50g, codonopsis 75g, papaya 40g, polygonatum 200g, astragalus 75g, giant knotweed rhizome 96g, teasel root 100g, safflower 100g, largeleaf gentian root 50g, prepared kusnezoff monkshood (boiled) 40g, Paris polyphylla 100g, cassia twig 75g, cinnamon (coarse bark removed) 50g, goji berry 75g, prepared common monkshood (boiled) 40g, white sugar 0.6g, liquor (50°) 15kg.
2 Process Flow
Deer tendon and Chinese herbal medicines → washing → slicing → reflux extraction → separation → combining filtrates for blending
Deer bone → high-pressure hot boiling extraction → separation → clear liquid → degreasing → blending → passing inspection → aging → passing inspection → filling → finished product warehousing
3 Processing Method
3.1 Extraction of Active Ingredients from Deer Tendon and Chinese Herbal Medicines
Wash the deer tendon and the selected medicinal materials, slice them and mix into the pot, pour in the pre-prepared mother liquor (35°) at 5 times the amount, soak for 30 minutes, then introduce steam, controlling the jacket pressure at 0.2 MPa and the pressure inside the pot at 0.5 MPa. After 2 hours of reflux, close the steam inlet, release all the jacket steam, turn on cold water to cool down to 50°C, then roughly filter the medicinal wine liquid and pump it into the freezing tank, then distill the medicinal residues to recover the residual liquor.
3.2 Extraction of Active Ingredients from Deer Bone
Remove residual meat from the deer bone, then boil and extract 3 times with 8 times, 6 times and 4 times the amount of water respectively at 1.2 atmospheres, combine the extracts, degrease with paraffin, and filter to obtain a clear liquid.
3.3 Mixing and Aging
Mix the extract of deer tendon and Chinese herbal medicines with the extract of deer bone, and blend into deer tendon bone-strengthening wine at a concentration of 35°. After passing inspection, age indoors at 5-10°C for more than 6 months, and wait until the Maillard reaction is complete; only after passing inspection again may it be filtered and filled.
4 Product Quality Requirements
4.1 Sensory Quality
① Color: golden with a slight yellow tinge; ② Aroma: has the unique compound aroma of deer antler, deer bone, deer tendon and Chinese herbal medicines; ③ Taste: slightly sweet and bitter, pure and mellow, with a harmonious flavor; ④ Appearance: clear and bright.
4.2 Physicochemical Indicators
Alcohol (20°C) 35±V/V), total acid ≤2.0g/L, total esters ≥0.6g/L, methanol ≤0.4g/L, fusel oil ≤2.0g/L, lead ≤1.0mg/L.
4.3 Microbiological Indicators
Total bacterial count ≤50 per mL, coliform bacteria ≤3 per 100mL, pathogenic bacteria should not be detected.