CN101638619A - Production technology of health wine - Google Patents
Production technology of health wine Download PDFInfo
- Publication number
- CN101638619A CN101638619A CN200910017872A CN200910017872A CN101638619A CN 101638619 A CN101638619 A CN 101638619A CN 200910017872 A CN200910017872 A CN 200910017872A CN 200910017872 A CN200910017872 A CN 200910017872A CN 101638619 A CN101638619 A CN 101638619A
- Authority
- CN
- China
- Prior art keywords
- wine
- liquid
- liquor
- weight
- accounts
- 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.)
- Pending
Links
Abstract
The invention discloses production technology of health wine, which is characterized in that the production technology adopts the following technical scheme: original liquor and longan, round dates, medlar and mulberry are mixed and then soaked to prepare soaking liquor; the original liquor is blended with the soaking liquor accounting for 1-10% of the weight of the original liquor, primary blending liquor is blended with water, and fructooligosaccharide and honey are added into secondary blending liquor to prepare semi-finished products of liquor; the semi-finished products of liquor are placed in a refrigeratory and are stirred; fine filtrate is taken out when the temperature is between minus 5 DEG C and 5 DEG C; the liquor subjected to fine filtration is aged, thus obtaining the finished product of liquor. The health wine contains the active ingredients in the traditional Chinese medicines and the functional dietary fiber-fructooligosaccharide is added, so that the health wine has the effects of nourishing liver and kidney, coordinating intestines and stomach, invigorating heart and spleen, replenishing qi and blood, moistening lung and brightening vision.
Description
Technical field
This patent utilizes the traditional Chinese medicine processing technique to belong to the novel health type of Chinese medicine preparation liquor production process field.
Background technology
Spirits culture is of long standing and well established in China, and along with the paces commercial affairs communication activity of market economy is more and more frequent, people are also more and more higher to the requirement of wine.Common white spirit is difficult to satisfy the requirement of people to healthy and health, and this patent has used the traditional Chinese medicine processing technique, adds modern functions dietary fiber composition, has researched and developed both to meet contemporary people's alcohol drinking patterns, helps the nutritional type health wine of health care demand again.Make every effort to immediately following the international food trend, in line with international standards.
Summary of the invention
The purpose of this invention is to provide the method for utilizing Chinese medicine preparation technology production health type liquor, can extract the effective constituent in the Chinese medicine efficiently, cheaply, and add functional dietary fiber, improve the taste of wine, strengthened the health-care effect of wine simultaneously again.
The technical solution used in the present invention is:
With alcoholic strength is 50 ° to 65 ° original plasm wine and the longan that accounts for its weight 10%--20%, the round jujube of 10%--20%, the matrimony vine of 10%--20%, the mulberries of 10%--20% soak after mixing, soak after 5--90 days, carry out coarse filtration, be made as soaking wine liquid, original plasm wine and the soaking wine liquid that accounts for its weight 1%--10% are blent, be made as blended liquor liquid one time, a blended liquor liquid is blent with the water that accounts for the 20%--200% of its weight, be made as secondary blended liquor liquid, in secondary blended liquor liquid, add and account for the oligofructose of its weight 1%--5% and the honey of 1%--5%, be made as work in-process wine liquid, work in-process wine liquid is put to freezer and stirring, take out smart filter when temperature reaches 5 ℃ to-5 ℃, the wine liquid after the essence filter is deposited under room temperature carried out slaking in 5--90 days, wine liquid gets product.
The invention provides a kind of method of utilizing Chinese medicine preparation wine, have the following advantages: 1, to the extracts active ingredients in the Chinese medicine, easier being absorbed is fit to long-term drinking.2, not only contain effective constituent in the Chinese medicine in this wine, and having added functional food fibre oligofructose, that this product is had is nourishing liver and kidney, coordinating intestines and stomach, bushing spleen, replenishing QI and blood, moistening lung, the effect that makes eye bright.3, the used most of raw material of the present invention is common materials, by simple physico-chemical method.4, material therefor is food grade.
Embodiment
Embodiment 1:
1, pre-treatment: longan, circle jujube, matrimony vine, mulberries are selected;
2, soak: with described alcoholic strength is that 55 ° original plasm wine and the longan that accounts for its weight 10%, 10% round jujube, 10% matrimony vine, 10% mulberries directly soak or pulverize immersion afterwards 10 days, in immersion process, to stir every day, be as the criterion to stir.
3, coarse filtration: soaked wine liquid is carried out coarse filtration with filter cloth, remove filter residue, be made as soaking wine liquid.
4, blend: the original plasm wine and the soaking wine liquid that accounts for its weight 1% of different model are blent in proportion, be made as blended liquor liquid one time, color, taste with needs when blending are that benchmark is allocated, blended liquor liquid and 30% the water that accounts for its weight are blent, be made as secondary blended liquor liquid, adding accounts for the oligofructose of its weight 1% and 1% honey in secondary blended liquor liquid, is made as work in-process wine liquid, and the alcoholic strength of work in-process wine liquid is 52 °.
5, freezing: as work in-process wine liquid to be put to freezer, stirred once every 3 hours and measure its temperature, when temperature reaches-2 ℃, wine liquid taken out and filter.
6, smart filter: the wine liquid after the coarse filtration is carried out the essence filter clarify up to wine liquid.
7, deposit slaking: wine liquid is deposited room temperature carried out slaking in following 60 days.
8, can: the wine liquid after the slaking is carried out the can wine liquid that gets product.
Embodiment 2:
1, pre-treatment: longan, circle jujube, matrimony vine, mulberries are selected;
2, soak: with described alcoholic strength is that 65 ° original plasm wine and the longan that accounts for its weight 20%, 20% round jujube, 20% matrimony vine, 20% mulberries directly soak or pulverize immersion afterwards 12 days, in immersion process, to stir every day, be as the criterion to stir.
3, coarse filtration: soaked wine liquid is carried out coarse filtration with filter cloth, remove filter residue, be made as soaking wine liquid.
4, blend: the original plasm wine and the soaking wine liquid that accounts for its weight 5% of different model are blent in proportion, be made as blended liquor liquid one time, color, taste with needs when blending are that benchmark is allocated, blended liquor liquid and 20% the water that accounts for its weight are blent, be made as secondary blended liquor liquid, adding accounts for the oligofructose of its weight 2% and 2% honey in secondary blended liquor liquid, is made as work in-process wine liquid, and the alcoholic strength of work in-process wine liquid is 32 °.
5, freezing: as work in-process wine liquid to be put to freezer, stirred once every 3 hours and measure its temperature, when temperature reaches 2 ℃ to-2 ℃, wine liquid is taken out filtration.
6, smart filter: the wine liquid after the coarse filtration is carried out the essence filter clarify up to wine liquid.
7, deposit slaking: wine liquid is deposited room temperature carried out slaking in following 40 days.
8, can: the wine liquid after the slaking is carried out the can wine liquid that gets product.
Embodiment 3:
1, pre-treatment: longan, circle jujube, matrimony vine, mulberries are selected;
2, soak: with described alcoholic strength is that 60 ° original plasm wine and the longan that accounts for its weight 15%, 15% round jujube, 15% matrimony vine, 15% mulberries directly soak or pulverize immersion afterwards 20 days, in immersion process, to stir every day, be as the criterion to stir.
3, coarse filtration: soaked wine liquid is carried out coarse filtration with filter cloth, remove filter residue, be made as soaking wine liquid.
4, blend: the original plasm wine and the soaking wine liquid that accounts for its weight 5% of different model are blent in proportion, be made as blended liquor liquid one time, color, taste with needs when blending are that benchmark is allocated, blended liquor liquid and 110% the water that accounts for its weight are blent, be made as secondary blended liquor liquid, add the oligofructose that accounts for its weight 3% in secondary blended liquor liquid, be made as work in-process wine liquid, the alcoholic strength of work in-process wine liquid is 38 °.
5, freezing: as work in-process wine liquid to be put to freezer, stirred once every 5 hours and measure its temperature, when temperature reaches 2 ℃, wine liquid taken out and filter.
6, smart filter: the wine liquid after the coarse filtration is carried out the essence filter clarify up to wine liquid.
7, deposit slaking: wine liquid is deposited room temperature carried out slaking in following 50 days.
8, can: the wine liquid after the slaking is carried out the can wine liquid that gets product.
Claims (7)
1, a kind of production technique of health type wine, it is characterized in that: with alcoholic strength is 50 ° to 65 ° original plasm wine and the longan that accounts for its weight 10%--20%, the round jujube of 10%--20%, the matrimony vine of 10%--20%, the mulberries of 10%--20% soak after mixing, soak after 5--90 days, carry out coarse filtration, be made as soaking wine liquid, original plasm wine and the soaking wine liquid that accounts for its weight 1%--10% are blent, be made as blended liquor liquid one time, a blended liquor liquid is blent with the water that accounts for the 20%--200% of its weight, be made as secondary blended liquor liquid, in secondary blended liquor liquid, add and account for the oligofructose of its weight 1%--5% and the honey of 1%--5%, be made as work in-process wine liquid, work in-process wine liquid is put to freezer and stirring, when reaching 5 ℃ to-5 ℃, temperature takes out smart filter, wine liquid after the essence filter deposited under room temperature carried out slaking in 5--90 days, wine liquid gets product.
2, the production technique of a kind of health type wine according to claim 1, it is characterized in that: with described alcoholic strength is to soak after 50 ° to 65 ° original plasm wine and the longan that accounts for its weight 10%, 10% round jujube, 10% matrimony vine, 10% the mulberries mixing, is made as soaking wine liquid.
3, the production technique of a kind of health type wine according to claim 1, it is characterized in that: with described alcoholic strength is to soak after 50 ° to 65 ° original plasm wine and the longan that accounts for its weight 20%, 20% round jujube, 20% matrimony vine, 20% the mulberries mixing, is made as soaking wine liquid.
4, the production technique of a kind of health type wine according to claim 1, it is characterized in that: with described alcoholic strength is to soak after 50 ° to 65 ° original plasm wine and the longan that accounts for its weight 15%, 15% round jujube, 15% matrimony vine, 15% the mulberries mixing, is made as soaking wine liquid.
5, the production technique of a kind of health type wine according to claim 1 is characterized in that: add the oligofructose that accounts for its weight 1%--5% in described secondary blended liquor liquid, be made as work in-process wine liquid.
6, the production technique of a kind of health type wine according to claim 1 is characterized in that: add the honey that accounts for its weight 1%--5% in described secondary blended liquor liquid, be made as work in-process wine liquid.
7, the production technique of a kind of health type wine according to claim 1 is characterized in that: the alcoholic strength of described work in-process wine liquid is 28 ° to 55 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910017872A CN101638619A (en) | 2009-08-14 | 2009-08-14 | Production technology of health wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910017872A CN101638619A (en) | 2009-08-14 | 2009-08-14 | Production technology of health wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101638619A true CN101638619A (en) | 2010-02-03 |
Family
ID=41613799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910017872A Pending CN101638619A (en) | 2009-08-14 | 2009-08-14 | Production technology of health wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101638619A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344865A (en) * | 2011-09-05 | 2012-02-08 | 宁波阿拉酿酒有限公司 | Production method of red date yellow wine |
| CN103103089A (en) * | 2012-11-12 | 2013-05-15 | 韦有任 | Silkworm chrysalis cordyceps bombyx wine and manufacturing method thereof |
| CN104164345A (en) * | 2014-09-05 | 2014-11-26 | 广西壮族自治区蚕业技术推广总站 | Preparation method of functional mulberry fermented wine containing rich ferment |
| CN106222048A (en) * | 2016-08-29 | 2016-12-14 | 德清县九里香酿酒有限公司 | A kind of blending process of mixing odor type Chinese liquor |
| CN106222047A (en) * | 2016-08-29 | 2016-12-14 | 德清县九里香酿酒有限公司 | A kind of blending process of Maotai-flavor liquor |
-
2009
- 2009-08-14 CN CN200910017872A patent/CN101638619A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102344865A (en) * | 2011-09-05 | 2012-02-08 | 宁波阿拉酿酒有限公司 | Production method of red date yellow wine |
| CN103103089A (en) * | 2012-11-12 | 2013-05-15 | 韦有任 | Silkworm chrysalis cordyceps bombyx wine and manufacturing method thereof |
| CN103103089B (en) * | 2012-11-12 | 2014-08-20 | 韦有任 | Silkworm chrysalis cordyceps bombyx wine and manufacturing method thereof |
| CN104164345A (en) * | 2014-09-05 | 2014-11-26 | 广西壮族自治区蚕业技术推广总站 | Preparation method of functional mulberry fermented wine containing rich ferment |
| CN104164345B (en) * | 2014-09-05 | 2016-03-23 | 广西壮族自治区蚕业技术推广总站 | Be rich in the preparation method of the functional sorosis fermented wine of ferment |
| CN106222048A (en) * | 2016-08-29 | 2016-12-14 | 德清县九里香酿酒有限公司 | A kind of blending process of mixing odor type Chinese liquor |
| CN106222047A (en) * | 2016-08-29 | 2016-12-14 | 德清县九里香酿酒有限公司 | A kind of blending process of Maotai-flavor liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102134545B (en) | Bee pupa prepared wine and preparation method thereof | |
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN101638619A (en) | Production technology of health wine | |
| CN101569398B (en) | Method for producing soy sauce and soybean chili sauce at the same time | |
| CN101423792A (en) | Brewing method of health-care jujube wine | |
| CN101584474A (en) | A kind of sea cucumber and blueberry mixed health wine and processing method thereof | |
| CN1880430A (en) | Honey mead and honey pollen health wine making method | |
| CN101543250A (en) | Medlar health-care preserved fruit and method of manufacturing the same | |
| CN103540510A (en) | Crocodile bone and meat healthcare wine and preparation method thereof | |
| CN103275854A (en) | Mulberry wine and preparation method thereof | |
| CN101649270B (en) | Method for brewing longan Chinese-wolfberry nutritive fruit wine | |
| CN101250469B (en) | Method for brewing honey pollen health wine | |
| CN102851187A (en) | Black fruit health care brewed liquor and production process thereof | |
| CN102277272A (en) | Medlar biological wine and brewing process thereof | |
| CN105018318A (en) | Mulberry wine and preparation method thereof | |
| CN101565664B (en) | Vein promoting wine making method and magical fruit selenium and wuliang selenium thereof | |
| CN101245300B (en) | Technique for producing pollen wine | |
| CN1119410C (en) | Nutritive health-care wolfberry fruit beer and its brewing technology | |
| CN1129664C (en) | Nutritive liquor and its preparing process | |
| CN104397799A (en) | Brown sugar date juice beverage and preparation method thereof | |
| CN101591606A (en) | A kind of wine and preparation method thereof | |
| CN108576317A (en) | A kind of richness iron chelating stone flower tea powder and preparation method thereof | |
| CN103275838A (en) | Tartary buckwheat beer production method | |
| CN106047563A (en) | Method of making health ecological honey wine | |
| CN102894088A (en) | Sweet-scented osmanthus beverage for maintaining beauty and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100203 |