CN102296011A

CN102296011A - Preparation method of pine pollen healthcare wine

Info

Publication number: CN102296011A
Application number: CN 201110141871
Authority: CN
Inventors: 向玉贵
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-05-30
Filing date: 2011-05-30
Publication date: 2011-12-28

Abstract

The invention relates to a preparation method of a pine pollen healthcare wine, and in particular relates to a preparation method of a healthcare wine derived from pine pollen and natural plant materials. The main raw materials of the pine pollen healthcare wine comprise edible rice, natural male pine pollen powder, rosa roxburghii tratt, medlar, red jujube, pyracantha and the like. The pine pollen healthcare wine is characterized in that based on the edible rice as a main raw material, the weight of the added pine pollen powder is 0.5-1% that of rice, and the weight of a crushed mixture of medlar, red jujube, rosa roxburghii tratt and pyracantha is 3-7% that of rice; the raw materials are mixed and then placed in a closed container to carry out mixed fermentation for more than 22 days with the traditional brewing method; and firing is carried out in an iron pot and wooden cask so as to obtain the pine pollen healthcare wine, wherein the alcohol content of a finished product is 32%V/V. The pine pollen healthcare wine has pure and fragrant taste and light yellow color; and compared with the prior art, the pine pollen healthcare wine provided by the invention has the beneficial effects that the pine pollen healthcare wine is nutrient and nutritious, is capable of caring skin, beautifying and building a body, has low price, is suitable for civil use, has available raw material resources, is safe to drink and is convenient for popularization and use, and the like.

Description

A kind of preparation method of preserved egg tonic wine

Technical field:

The present invention relates to a kind of preparation method of preserved egg tonic wine, particularly relate to a kind of preparation method who is used for tonic wine who derives from preserved egg and natural plant material.

Background technology:

At present, the preparation method who is used for life enhancement wine generally adopts traditional immersion process, and this method is simple, maximum problem is that the prescription of life enhancement wine is fairly simple, can not play health protection effect, simultaneously, purposes is single comprehensively, only for there being the crowd of corresponding illness to drink in right amount, can not put on the dining table, and flavour of a drug dense, cost an arm and a leg, limited sales volume greatly.In addition, traditional immersion process can not guarantee the purity of wine, also is difficult for preserving.

Summary of the invention:

The objective of the invention is to defective and deficiency, develop a kind ofly in taste good wine, can reach again and prolong life the popular dining table drink of the effect of health-care body-nourishing at prior art.

The objective of the invention is to be achieved by following technical proposals:

The present invention is a kind of preparation method of preserved egg tonic wine.Main raw material is compositions such as edible rice, natural male Pollen Pini, Rosa roxburghii, matrimony vine, red date, fiery sour jujube.It is characterized in that may further comprise the steps:

One, the proportion scale units that sees the following form

Material name	Rice	Pollen Pini	Rosa roxburghii	Matrimony vine	Red date	The fire sour jujube	Distiller's yeast
								Ratio %	100	0.8	3	0.5	3	2	1

Two, material choice and technological standard

Rice: common edible rice.

Pollen Pini: the male Pollen Pini of the Chinese pine of each real estate of China or Pinus massoniana Lamb all can.

Dry nothing is gone mouldy, and crosses 160 mesh sieves.

Rosa roxburghii: a kind of long-term living wild mountain fructus.Rosaceous plant, the rosa roxburghii fruit has another name called: thatch pears, oblonga are the precious fruits of nutrition of healthcare.It is distributed in middle and upper reaches area, the Changjiang river in a large number.Shape is like pear, and is thorny, so the Rosa roxburghii of gaining the name.Mellow fruit is red, and sugar degree is high.Wine brewing needs to use mellow fruit, and 10% moisture content is removed in deburring, airing.

Matrimony vine: commercially available dry fruit.Be documented in its effect Compendium of Material Medica.

Red date: commercially available dry fruit.Write up in its effect Chinese herb books " herbal classic ".

Fire sour jujube: a kind of long-term living wild mountain fructus, rosaceous plant.Mainly be distributed in middle and upper reaches area, the Changjiang river, another name: " rescuing army provisions ", " torch fruit ".Western Hunan Miao Zhai zone common name " grey lamb's-quarters ", " grey loud, high-pitched sound lamb's-quarters " etc.Edible can be made wine, and also can plant as flower landscape.Mellow fruit is red, and shape is like cherry, and it is sweet to distinguish the flavor of.Wine brewing must be used mellow fruit, dries.

Distiller's yeast: tradition wine brewing distiller's yeast.

Water: mountain spring water or phreatic water.

Three, 1, get the raw materials ready: take rice, Pollen Pini in proportion.Take Rosa roxburghii, matrimony vine, red date, fiery sour jujube etc. in proportion and mix pulverizing.

2, big making of wine and fermentation: join accompanying drawing and be illustrated, Figure of description is a process flow diagram.Wherein: Fig. 1 is the sealing and fermenting container, and Fig. 2 is traditional liquor device.Rice cooking is become rice, break up cooling back and mix mixtures such as Pollen Pini, distiller's yeast, Rosa roxburghii, matrimony vine, fully mix thoroughly, put into and add water in the container shown in Figure 1 and stir, be placed on indoor abundant fermentation after the sealing by formula rate.Indoorly with about 26 ℃, be advisable.(as be higher than 26 ℃ of corresponding shortening yeast phases, and be lower than 26 ℃ of corresponding prolongation yeast phases), generally about 22 days, be as the criterion with the big fermenting-ripening of wine.

3, hot plate: big adding mountain spring water of the wine of fermenting-ripening or phreatic water are become the gruel shape, put into traditional liquor device iron pan shown in Figure 2 2., 4. water coolant is injected steam-boiler, begin to use the vigorous fire boiling, when the iron pan cask 3. in temperature rise to about 80 ℃, use slow fire instead and be warming up to 95 ℃ gradually and begin wine up and down.5. wine then flow out along going out vinasse.At this moment the strict firepower of controlling, with Non-burnt pot, non-overflow pan, the steam-boiler water temperature is below 60 ℃.As be higher than 60 ℃ and then inject cold water cooling, unsuitable high temperature vigorous fire boiling.Time is determined by the wine rate of setting of getting, general each hotting plate about 1 hour.It is in the 70kg that every 100kg rice is controlled out wine, and the finished wine precision is 32%V/V.

The preserved egg tonic wine that preparation method of the present invention obtained, taste perfume (or spice) is pure, and color is pale yellow, compared with prior art, the invention has the beneficial effects as follows: nutritious tonifying, skin-protecting face nursing, improve the health, cheap, be suitable for civilian, edible safety, material source is extensive, is convenient to advantages such as popularization.

Below in conjunction with embodiment the present invention is further described;

Embodiment: main raw material of the present invention is compositions such as edible rice, natural male Pollen Pini, Rosa roxburghii, matrimony vine, red date, fiery sour jujube.Proportion scale is for getting the 100kg rice, join Pollen Pini 0.8kg, Rosa roxburghii 3kg, and matrimony vine 0.5kg, red date 3kg, fiery sour jujube 2kg, distiller's yeast 1kg is put in the sealed vessel, and normal temperature is fully fermentation about 22 days down.To become ripe wine big in fermentation, is put in the iron pan wooden barrel ripe wine is big again, and 95 ℃ of left and right sides temperature boilings promptly obtain the preserved egg tonic wine.The present invention need select materials meticulously: common edible rice; Natural male Pollen Pini, drying does not have 160 mesh sieves that went mouldy; The Rosa roxburghii mellow fruit.10% moisture content is removed in the deburring airing; Matrimony vine, red date, fiery sour jujube are stoning, letter sorting, exsiccant dry fruit.It is in the 70kg that every 100kg rice is got capacity for liquor.Finished product alcohol is 32%V/V.Its advantage is that inlet fragrance is strong, and mouthfeel is mellow soft, long times of aftertaste, and many drinks not the higher authorities are not thirsty.

Put down in writing according to Compendium of Materia Medica: " preserved egg: sweet, warm, profit cardiopulmonary, beneficial gas, beauty treatment, remove the wind hemostasis, also can make wine ".Main raw material of the present invention is selected edible rice, rare white sand soil mountain spring water, and Pollen Pini and the meticulous brew of multiple wild mountain fructus form.The peculiar effect and the gentle of rice wine of Pollen Pini are nourished blood, and the go to a winter resort abundant nutrition of function and multiple wild mountain fructus of warm stomach combines.Normal drink preserved egg tonic wine can improve body immunity, flesh energy in the balanced nutrients, control agent.Improve metabolism.For rheumatism, similar rheumatism, sacroiliitis obvious curative effects is arranged, and has antifatigue, increase muscle power, magical effect such as beauty care!

Claims

1. the preparation method of a preserved egg tonic wine, main raw material is an edible rice, natural male Pollen Pini, Rosa roxburghii, matrimony vine, red date, compositions such as fire sour jujube, it is characterized in that may further comprise the steps: 1), proportion scale is main raw material with the edible rice, adding Pollen Pini is the 0.5-1% of rice weight, matrimony vine, red date, Rosa roxburghii, the mixture that the fire sour jujube is pulverized is the 3-7% of rice weight, entry mixes and to be placed in the encloses container with traditional brewing method mixed fermentation more than 22 days, again with iron pan, wooden barrel is fired, promptly obtain the preserved egg tonic wine, the finished wine precision is 32%V/V; 2), select materials: clean, shell: selecting moisture content is rice cleaning, the shelling of 12-15%; Natural male Pollen Pini dry powder is crossed 160 mesh sieves; The Rosa roxburghii fresh fruit removes 10% moisture; Matrimony vine, red date, fiery sour jujube for through shell, the dry fruit of letter sorting, cleaning-drying.