CN102329712A - Propolis wine and production technology thereof - Google Patents
Propolis wine and production technology thereof Download PDFInfo
- Publication number
- CN102329712A CN102329712A CN201110143767A CN201110143767A CN102329712A CN 102329712 A CN102329712 A CN 102329712A CN 201110143767 A CN201110143767 A CN 201110143767A CN 201110143767 A CN201110143767 A CN 201110143767A CN 102329712 A CN102329712 A CN 102329712A
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- CN
- China
- Prior art keywords
- propolis
- wine
- white spirit
- liquor
- propolis wine
- 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.)
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Abstract
The invention discloses a propolis wine. The propolis wine is prepared through mixing the following raw materials, by mass, 2-3% of propolis and 97-98% of a white spirit, wherein the degree of the white spirit is 50-60 DEG, and the propolis wine also comprises 0.2-0.6% of a perfume. The production technology of the propolis wine comprises the following steps: 1, mixing propolis with the white spirit according to above proportions, and sealing; 2, immersing for 7-10 days at a temperature of 25-35 DEG C; and 3, filtering and bulking. The propolis wine of the invention which has the advantages of very easy dissolving of propolis in the white spirit, convenient application and easy absorption has the effects of antibiosis and antiphlogosis, and has various health cares to human bodies. Propolis which is added to the white spirit can increase the mouthfeel and the quality of the white spirit.
Description
Technical field
The present invention relates to a kind of propolis product, specifically is a kind of propolis wine and production technique thereof.
Background technology
Propolis is that honeybee is used to keep the healthy active substance of whole colony, and one 5～60,000 bee colony can only produce propolis 100-150 gram in 1 year, was described as " purple gold ".Recent studies proves; What propolis contained enriches and the unique biological active substance; Make it have antibiotic, anti-inflammatory, antipruritic, anti-oxidant, enhancing immunity, hypoglycemic, reducing blood-fat, multiple function such as antitumor; Human body there are widely medical treatment, health-care effect, have become the focus of various countries' scientific research at present, and become emerging healthcare products and extremely praise highly.
Summary of the invention
The purpose of this invention is to provide a kind of propolis wine and production technique thereof, utilize high wine that propolis is had the characteristic of good solubility, propolis and wine are organically combined to bring into play better effect.
Technical scheme of the present invention is achieved in that propolis wine, and the raw materials mix that contains following massfraction forms, propolis 2-3%, liquor 97-98%.
The number of degrees of described liquor are the 50-60 degree.
Also contain spices in the said propolis wine, its content is 0.2-0.6%.
The production technique of propolis wine with sealing behind propolis and the liquor proportional mixing, was soaked 7-10 days under 25-35 ℃ of temperature, filtered can then.
The invention has the beneficial effects as follows: propolis very easily is dissolved in the liquor, and convenient in application is easy to absorb.In addition, propolis wine has Azelaic Acid and the health-care effect multiple to human body.Propolis adds the mouthfeel and the quality that can increase liquor in the liquor.
Embodiment
Embodiment 1
Propolis wine, the raw materials mix that contains following massfraction forms, propolis 2%, liquor 98%.The number of degrees of described liquor are 56 degree.The production technique of propolis wine with sealing behind propolis and the liquor proportional mixing, was soaked 7 days under 25 ℃ of temperature, filtered can then.
Embodiment 2
Propolis wine, the raw materials mix that contains following massfraction forms, propolis 3, liquor 97.The number of degrees of described liquor are 60.The production technique of glue wine with sealing behind propolis and the liquor proportional mixing, was soaked 7 days under 30 ℃ of temperature, filtered can then.
The above; Be merely the preferable embodiment of the present invention; But protection scope of the present invention is not limited thereto; Any technician who is familiar with the present technique field is equal to replacement or change according to technical scheme of the present invention and inventive concept thereof in the technical scope that the present invention discloses, all should be encompassed within protection scope of the present invention.
Claims (4)
1. propolis wine is characterized in that, the raw materials mix that contains following massfraction forms, propolis 2-3%, liquor 97-98%.
2. propolis wine according to claim 1 is characterized in that, the number of degrees of described liquor are the 50-60 degree.
3. propolis wine according to claim 1 is characterized in that, also contains spices, and its content is 0.2-0.6%.
4. like the production technique of each described propolis wine of claim 1-3, it is characterized in that,, under 25-35 ℃ of temperature, soaked 7-10 days, filter can then sealing behind propolis and the liquor proportional mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110143767A CN102329712A (en) | 2011-05-31 | 2011-05-31 | Propolis wine and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110143767A CN102329712A (en) | 2011-05-31 | 2011-05-31 | Propolis wine and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102329712A true CN102329712A (en) | 2012-01-25 |
Family
ID=45481680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110143767A Pending CN102329712A (en) | 2011-05-31 | 2011-05-31 | Propolis wine and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102329712A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103784501A (en) * | 2013-12-20 | 2014-05-14 | 王化金 | Anti-bacteria and sterilization solution for treating burns and scalds and avoiding skin grafting |
| CN104212686A (en) * | 2013-10-22 | 2014-12-17 | 许应强 | Propolis liquor and preparation method thereof |
| GR20170100541A (en) * | 2017-11-30 | 2019-06-20 | Γεωργιος Χαραλαμπου Βλαχοπουλος | Propolis dilution in grape marc distilate |
-
2011
- 2011-05-31 CN CN201110143767A patent/CN102329712A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104212686A (en) * | 2013-10-22 | 2014-12-17 | 许应强 | Propolis liquor and preparation method thereof |
| CN103784501A (en) * | 2013-12-20 | 2014-05-14 | 王化金 | Anti-bacteria and sterilization solution for treating burns and scalds and avoiding skin grafting |
| GR20170100541A (en) * | 2017-11-30 | 2019-06-20 | Γεωργιος Χαραλαμπου Βλαχοπουλος | Propolis dilution in grape marc distilate |
| GR1009611B (en) * | 2017-11-30 | 2019-10-08 | Γεωργιος Χαραλαμπου Βλαχοπουλος | Propolis dilution in grape marc distilate |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120125 |