CN101153256A - Honeysuckle wine - Google Patents

Abstract

The invention discloses a honeysuckle wine, which is produced by white wine, honeysuckle, medlar, liquorice and angelica dahurica according to the following procedures: 1. taken by weight: honeysuckle (45-55), liquorice (5-10), medlar (25-30), angelica dahurica (5-10); 2. the acquisition is cleaned, aired and then sliced; the acquisition from step 2 is dipped for 25 to 50 days in white wine between 55 DEG and 65 DEG under normal temperature, and the weight ratio between the acquisition from step 2 and the white wine is 1;2.5-5; 4. the acquisition from step 3 is filtered and deslagged, and then is blended to the white wine with different degrees according to the requirements. The invention adopts the scientific dosing ratio to make honeysuckle, medlar, liquorice, angelica dahurica and white wine mixedly dipped to ensure the effective constituents are dissolved in the white wine, which ensures the honeysuckle wine has the pure taste. The honeysuckle has the function of heat clearing and toxicity removing; the medlar has the function of liver and kidney nourishment; sperm nourishment and eye refreshment; the liquorice has the function of spleen invigoration and moistening lung to arrest cough; the angelica dahurica has the function of relieving rheumatism and cold as well as dredging opening and relieving pain; therefore the honeysuckle wine plays a role of nourishment and health care when people enjoy the delicious honeysuckle.

Description

Honeysuckle wine

Technical field:

The present invention relates to make the wine production field, relate to a kind of honeysuckle wine specifically.

Background technology:

Present commercially available honeysuckle wine is mainly based on Japanese Honeysuckle beer, and its composition is Fructus Hordei Germinatus, rice, hops, water forms through the brew of traditional Japanese Honeysuckle process for beer production, is a kind of drink that liked by consumers in general, has the laudatory title of " liquid bread ".Along with the change with the nutrition idea of improving constantly of people's living standard, above-mentioned traditional Japanese Honeysuckle beer can not satisfy the demands of consumers, makes the health care Japanese Honeysuckle beer of many tastes arise at the historic moment, as Radix Panacis Quinquefolii Japanese Honeysuckle beer, no pure Japanese Honeysuckle beer etc.But Japanese Honeysuckle liquor is at present also rare, can not satisfy the demands of consumers.

Summary of the invention:

The objective of the invention is to provides a kind of honeysuckle wine with health role to people.

Honeysuckle wine of the present invention, it is to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 45-55 by weight; Radix Glycyrrhizae 5-10; Wolfberry fruit 25-30; Root of Dahurain angelica 5-10;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 55 ° of-65 ° of liquor, soak 25-50 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 2.5-5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

Honeysuckle wine of the present invention is to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 45 by weight; Radix Glycyrrhizae 5; Wolfberry fruit 25; The root of Dahurain angelica 5;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 55 ° of liquor, soak 25 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 2.5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

Honeysuckle wine of the present invention is to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 50 by weight; Radix Glycyrrhizae 8; Wolfberry fruit 28; The root of Dahurain angelica 7;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 60 ° of liquor, soak 30 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 4.5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

Honeysuckle wine of the present invention is to be made by following step by liquor Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 55 by weight; Radix Glycyrrhizae 10; Wolfberry fruit 30; The root of Dahurain angelica 10;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 65 ° of liquor, soak 50 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

The invention has the advantages that and adopt scientific matching its effective constituent to be dissolved among the liquor Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica and white spirit mixed immersion, make honeysuckle wine pure taste of the present invention, Japanese Honeysuckle has clearing heat and detoxicating effect, that wolfberry fruit has is nourishing liver and kidney, the effect of replenishing vital essence to improve eyesight, Radix Glycyrrhizae have tonifying spleen and in, the effect that moistens the lung and relieve the cough, the root of Dahurain angelica has the effect of expelling wind and cold, understand things pain-stopping, makes people play the effect of nutritive, nourishing and health-care when enjoying the honeysuckle wine delicious food.Preparation technology of the present invention is simple, with low cost simultaneously.

Embodiment:

Embodiment 1:

The present invention is made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 45 by weight; Radix Glycyrrhizae 5; Wolfberry fruit 25; The root of Dahurain angelica 5;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 55 ° of liquor, soak 25 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 2.5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

Embodiment 2:

The present invention is made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 50 by weight; Radix Glycyrrhizae 8; Wolfberry fruit 28; The root of Dahurain angelica 7;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 60 ° of liquor, soak 30 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 4.5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

Embodiment 3:

The present invention is made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 55 by weight; Radix Glycyrrhizae 10; Wolfberry fruit 30; The root of Dahurain angelica 10;

In second step, cut into slices in the clean back of drying of the first step gains;

In the 3rd step, go on foot under the gains normal temperature 65 second ⁰⁰Soaked 50 days in the liquor, the weight part ratio of the second step gains and liquor is 1: 5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

Claims (4)

1. honeysuckle wine, it is characterized in that: it is to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 45-55 by weight; Radix Glycyrrhizae 5-10; Wolfberry fruit 25-30; Root of Dahurain angelica 5-10;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 55 ° of-65 ° of liquor, soak 25-50 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 2.5-5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

2. honeysuckle wine according to claim 1 is characterized in that: be to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 45 by weight; Radix Glycyrrhizae 5; Wolfberry fruit 25; The root of Dahurain angelica 5;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 55 ° of liquor, soak 25 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 2.5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

3. honeysuckle wine according to claim 1 is characterized in that: be to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 50 by weight; Radix Glycyrrhizae 8; Wolfberry fruit 28; The root of Dahurain angelica 7;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 60 ° of liquor, soak 30 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 4.5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.

4. honeysuckle wine according to claim 1 is characterized in that: be to be made by following step by liquor, Japanese Honeysuckle, wolfberry fruit, Radix Glycyrrhizae, the root of Dahurain angelica:

The first step is got: Japanese Honeysuckle 55 by weight; Radix Glycyrrhizae 10; Wolfberry fruit 30; The root of Dahurain angelica 10;

In second step, cut into slices in the clean back of drying of the first step gains;

The 3rd step, will in 65 ° of liquor, soak 50 days under the second step gains normal temperature, the weight part ratio of the second step gains and liquor is 1: 5;

In the 4th step, behind the 3rd step gains filter and remove residue, be deployed into the liquor of the different number of degrees as required.