CN101260356B - Areca flower wine - Google Patents
Areca flower wine Download PDFInfo
- Publication number
- CN101260356B CN101260356B CN2008100960138A CN200810096013A CN101260356B CN 101260356 B CN101260356 B CN 101260356B CN 2008100960138 A CN2008100960138 A CN 2008100960138A CN 200810096013 A CN200810096013 A CN 200810096013A CN 101260356 B CN101260356 B CN 101260356B
- Authority
- CN
- China
- Prior art keywords
- wine
- betel nut
- flos arecae
- rice
- nut flower
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Abstract
The invention discloses a betel nut flower wine, which is made from fresh betel nut flower shoots that undergo removal of containment shell, porphyrization, immersion in hot water, filter, solarization and oven drying; then the obtained dry betel nut flower mixed with raw material of rice according to a certain ratio is subject to boiling, standing and air drying, and the mixture is added withwine cakes for fermentation and distilled to obtain finished products, and the finished products are classified, packaged and sent to a warehouse for storage. The invention is simple in the process of preparation technology and can effectively utilize active health care components of betel nut flower shoots; moreover, the betel nut flower wine possesses a good taste and aromatic smell, and has effects of improving acuity of vision, nourishing the liver, inducing appetite and digestion, invigorating the stomach, moistening the lung and removing sputa for human bodies while taking, and the winecan also promote the production of the body fluid, invigorate vital energy and soothe the nerves, thereby the wine is of green and nuisance free heath care wine.
Description
Technical field
The present invention relates to a kind of wine with nourishing function, being specifically related to a kind of is the wine of raw material brew with the Flos Arecae tire.
Background technology
Betel nut is a babassu, and its fruit nature and flavor toil, temperature can be used as medicine, the effect that desinsection, broken long-pending, the therapeutic method to keep the adverse qi flowing downward, row water are arranged, be one of China's famous and precious " four Da Nan medicines ", cure mainly malnutrition due to parasitic infestation, dyspepsia, the stagnation of the circulation of vital energy, dysentery, drive ascarid, control glaucoma outward, chew the excited effect of having eaten.Bud, Hua Sui and fringe handle that the Flos Arecae tire is wrapped in when not opened by Flos Arecae in the involucrum are formed, and fragrant odour has the effect that makes eye bright, protects liver, Appetitive stomachic to human body, have according to " Chinese medicinal herbal " record Flos Arecae that fragrance is good for the stomach, refrigerant effect of quenching the thirst.
Application number is a kind of areca liquor that utilizes the preparation of betel nut juice for " 96102421.6 " disclose, it is that areca powder and glutinous rice co-production are obtained sweet rice wine, blend or seal ageing and make areca liquor mixing with betel nut juice, its technological process is comparatively complicated, the effective constituent of betel nut is lower, can not embody the health-care effect of betel nut itself better.
Summary of the invention
The purpose of this invention is to provide a kind of areca flower wine, it is to be the health promoting wine of raw material brew with the Flos Arecae tire, has effectively utilized the effective constituent of Flos Arecae tire.
The technical solution used in the present invention:
Will be fresh the Flos Arecae tire pulverize after removing involucrum, hot-water soak is filtered, and dries after Exposure to Sunlight, and carries out boiling after rice material mixes, leaves standstill airing, adds the fermentation of wine cake, distillation obtains finished product, divide then grade packaged, the warehouse-in preservation.Described rice material is glutinous rice or rice.
Areca flower wine preparation process provided by the present invention is simple, effectively utilized effective health-care components of Flos Arecae tire, mouthfeel is good, fragrant odour, take human body had and make eye bright, protect the effect that liver, Appetitive stomachic, moistening lung are eliminated the phlegm, can promote the production of body fluid, benefiting vital QI for tranquillizing, be a kind of green non-pollution health promoting wine.
Embodiment
Below the invention will be further described.
Areca flower wine provided by the present invention is to pulverize after fresh Flos Arecae tire is removed involucrum, with hot-water soak 8-30 minute of 80-100 ℃, filters, through drying under 120-400 ℃ temperature after the Exposure to Sunlight; Gained Flos Arecae siccative is mixed with rice material, wherein the ratio of rice material and Flos Arecae siccative is 10 by weight: 2-10, to leave standstill airing after the compound boiling, adding the wine cake ferments, the add-on of wine cake is the 2-7% of total material, and fermentation time is 3-20 days, and distillation obtains finished product, divide grade packagedly then, warehouse-in is preserved.Described rice material is glutinous rice or rice.
Can blend finished wine as required, obtain the health promoting wine of different concns, to satisfy the interest of different people.
Embodiment one,
Get and pulverize after fresh Flos Arecae tire is removed involucrum,, filter, through under 200 ℃ temperature, drying after the Exposure to Sunlight with 90 ℃ hot-water soaks 15 minutes; With 5 jin of Flos Arecae siccatives with carry out boiling after 10 jin of glutinous rice mix, leave standstill airing, add 0.5 jin of wine cake and fermented 8 days, distillation obtains finished product, blend as required then to 38 degree, packing, warehouse-in is preserved.
Embodiment two,
Get and pulverize after fresh Flos Arecae tire is removed involucrum,, filter, through under 300 ℃ temperature, drying after the Exposure to Sunlight with 100 ℃ hot-water soaks 10 minutes; With 3 jin of Flos Arecae siccatives with carry out boiling after 10 jin of glutinous rice mix, leave standstill airing, add 0.4 jin of wine cake and fermented 15 days, distillation obtains finished product, blend as required then to 30 degree, packing, warehouse-in is preserved.
Embodiment three,
Get and pulverize after fresh Flos Arecae tire is removed involucrum,, filter, through under 180 ℃ temperature, drying after the Exposure to Sunlight with 95 ℃ hot-water soaks 25 minutes; With 8 jin of Flos Arecae siccatives with carry out boiling after 10 jin of rice mix, leave standstill airing, add 0.5 jin of wine cake and fermented 10 days, distillation obtains finished product, blend as required then to 38 degree, packing, warehouse-in is preserved.
Claims (4)
1. an areca flower wine is characterized in that: pulverize after fresh Flos Arecae tire is removed involucrum, with hot-water soak 8-30 minute, filter, dry after Exposure to Sunlight; Gained Flos Arecae siccative is mixed with rice material, and wherein the ratio of rice material and Flos Arecae siccative is 10 by weight: 2-10; To leave standstill airing after the compound boiling, add the wine cake and ferment, the add-on of wine cake is the 2-7% of total material, and fermentation time is 3-20 days; Distillation obtains finished product, divides grade packagedly then, and warehouse-in is preserved; Bud, Hua Sui and fringe handle that described Flos Arecae tire is wrapped in when not opened by Flos Arecae in the involucrum are formed.
2. areca flower wine according to claim 1 is characterized in that: the temperature of described hot water is 80-100 ℃.
3. areca flower wine according to claim 1 is characterized in that: described bake out temperature is 120-400 ℃.
4. areca flower wine according to claim 1 is characterized in that: described rice material is glutinous rice or rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100960138A CN101260356B (en) | 2008-04-21 | 2008-04-21 | Areca flower wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100960138A CN101260356B (en) | 2008-04-21 | 2008-04-21 | Areca flower wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101260356A CN101260356A (en) | 2008-09-10 |
| CN101260356B true CN101260356B (en) | 2011-01-12 |
Family
ID=39961056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100960138A Expired - Fee Related CN101260356B (en) | 2008-04-21 | 2008-04-21 | Areca flower wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101260356B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416674B (en) * | 2008-12-03 | 2010-12-08 | 朱苹 | Areca chewing gum and preparation method thereof |
| CN103504431B (en) * | 2013-10-09 | 2014-12-10 | 海南省农业科学院农产品加工设计研究所 | Areca flower tea beverage and preparation method thereof |
| CN104694366B (en) * | 2015-03-25 | 2017-05-10 | 泸州品创科技有限公司 | Rose fragrant rice arrack and making method thereof |
| CN105639659B (en) * | 2015-12-28 | 2019-05-14 | 许启太 | Fiber food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054445A (en) * | 1990-12-29 | 1991-09-11 | 郭泰山 | Method with brewing wine as beverage with betel-nut |
| CN1385513A (en) * | 2002-05-20 | 2002-12-18 | 徐达东 | Face-beautifying health care wine |
-
2008
- 2008-04-21 CN CN2008100960138A patent/CN101260356B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054445A (en) * | 1990-12-29 | 1991-09-11 | 郭泰山 | Method with brewing wine as beverage with betel-nut |
| CN1385513A (en) * | 2002-05-20 | 2002-12-18 | 徐达东 | Face-beautifying health care wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101260356A (en) | 2008-09-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: HAINAN XILAN AGRICULTURAL DEVELOPMENT CO., LTD. Free format text: FORMER OWNER: DINGAN HANLIN GREEN FRUIT ARECA CATECHU PROFESSIONAL COOPERATIVES Effective date: 20150616 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150616 Address after: 570000 Hainan province Dingan County town of dragon road Patentee after: Agricultural Development Co., Ltd. Hainan blue Address before: 570000 Hainan province Hanlin Ding'an County town Patentee before: Dingan Hanlin Areca Catechu Professional Cooperative |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110112 Termination date: 20170421 |