CN102367407A - Burdock wine and production process thereof - Google Patents

Abstract

The invention relates to a burdock wine and a production process thereof. The burdock wine comprises the following active ingredients in parts by weight: 60-80 parts of rice, 4-9 parts of chaff, 2-5 parts of distiller's yeast, 6-10 parts of burdock, 0.2-0.5 part of yam, 0.1-0.4 part of Chinese wolfberry fruit, 0.2-0.6 part of Astragalus, 0.2-0.6 part of Chinese angelica, 0.1-0.4 part of ginseng and 0.1-0.4 part of pilose antler. The production process of the burdock wine is simple and easy to operate; the produced wine has good nutritional, tonic and health-care functions; and the burdock wine brewed by the process can completely maintain the nutrients of burdock, thus the utilization rate can be increased.

Description

Arctium liquor and production technique thereof

Technical field

The present invention relates to a kind of health promoting wine, especially a kind of arctium liquor and production technique thereof.

Background technology

As everyone knows, burdock has higher nutritive value, and the balance of each system in the body is had return function; Can help health to keep good working order, reduce the body inner cholesterol, minimizing toxin, refuse accumulate in vivo; Reach preventing apoplectic and the effect of preventing and treating cancer of the stomach, uterus carcinoma, have no side effect but every day is edible, people are edible as a kind of Chinese medicine or vegetables with burdock for a long time; How to be made into the wine that a kind of people of confession drink, method is not preferably also arranged so far.

Summary of the invention

The purpose of this invention is to provide a kind of arctium liquor and production technique thereof, utilize the arctium liquor of this technology brew, can fully keep the nutritive ingredient of burdock, improved its utilization ratio with good nutrition nourishing health function.

The technical solution adopted for the present invention to solve the technical problems is: this arctium liquor and production technique thereof; The effective constituent of said arctium liquor comprises following weight part: rice 60～80, husk 4～9, distiller's yeast 2～5, burdock 6～10, Chinese yam 0.2～0.5, wolfberry fruit 0.1～0.4, the Radix Astragali 0.2～0.6, Radix Angelicae Sinensis 0.2～0.6, genseng 0.1～0.4, pilose antler 0.1～0.4.

The making step of this arctium liquor is:

(1) rice is soaked its water-swelling in 4～10 little seasons, drain then, put into the steaming tray boiling 20～60 minutes, boiling temperature is 100 ℃～150 ℃, and when Mi Chenggan congee shape, it is for use to be cooled to 30 ℃～40 ℃ degree;

(2) in boiling, burdock, wolfberry fruit, the Radix Astragali, Radix Angelicae Sinensis, Chinese yam, genseng and pilose antler processing powder are broken into 40～50 purpose particles, mix for use;

(3) the Chinese medicine composite grain that adds distiller's yeast, husk and step (2) gained in the product that step (1) is obtained is mixed all, puts in the cylinder diastatic fermentation 7～14 days, and keeping leavening temperature is 28 ℃～32 ℃, and wherein the per kilogram distiller's yeast is sneaked into 25～40 kilograms water;

(4) with the squeezing of the product of step (3) gained, filter, get clarification wine liquid, and the container sealing of packing into of wine liquid stored;

(5) water proof is heated to 75 ℃～80 ℃ outside container, to kill yeast and assorted bacterium, ensures the quality of products and is convenient to and store.

The invention has the beneficial effects as follows: this arctium liquor and production technique thereof are simple to operation, and the drinking utensils of being produced has good nutritive, nourishing and health-care effect, and utilize the arctium liquor of this technology brew can fully keep the nutritive ingredient of burdock, have improved its utilization ratio.

Embodiment

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

Embodiment 1 (by weight)

Rice 85, husk 5, distiller's yeast 4, burdock 8, Chinese yam 0.4, wolfberry fruit 0.3, the Radix Astragali 0.4, Radix Angelicae Sinensis 0.4, genseng 0.3, pilose antler 0.3.

The making step of this arctium liquor is:

(1) rice is soaked its water-swelling in 8 little seasons, drain then, put into the steaming tray boiling 50 minutes, boiling temperature is 150 ℃, and when Mi Chenggan congee shape, it is for use to be cooled to 30 ℃ of degree;

(2) in boiling, burdock, wolfberry fruit, the Radix Astragali, Radix Angelicae Sinensis, Chinese yam, genseng and pilose antler processing powder are broken into 40 purpose particles, mix for use;

(3) the Chinese medicine composite grain that adds distiller's yeast, husk and step (2) gained in the product that step (1) is obtained is mixed all, puts in the cylinder diastatic fermentation 10 days, and keeping leavening temperature is 30 ℃, and wherein the per kilogram distiller's yeast is sneaked into 25 kilograms water;

(4) with the squeezing of the product of step (3) gained, filter, get clarification wine liquid, and the container sealing of packing into of wine liquid stored;

(5) water proof is heated to 75 ℃ outside container, to kill yeast and assorted bacterium, ensures the quality of products and is convenient to and store.Embodiment 2 (by weight)

Rice 85, husk 4, distiller's yeast 3.5, burdock 6, Chinese yam 0.2, wolfberry fruit 0.3, the Radix Astragali 0.3, Radix Angelicae Sinensis 0.3, genseng 0.2, pilose antler 0.2.

The making step of this arctium liquor is: its water-swelling in 8 little seasons is soaked with rice in (1), drains then, puts into the steaming tray boiling 40 minutes, and boiling temperature is 120 ℃, and when Mi Chenggan congee shape, it is for use to be cooled to 35 ℃ of degree;

(2) in boiling, burdock, wolfberry fruit, the Radix Astragali, Radix Angelicae Sinensis, Chinese yam, genseng and pilose antler processing powder are broken into 50 purpose particles, mix for use;

(3) the Chinese medicine composite grain that adds distiller's yeast, husk and step (2) gained in the product that step (1) is obtained is mixed all, puts in the cylinder diastatic fermentation 14 days, and keeping leavening temperature is 30 ℃, and wherein the per kilogram distiller's yeast is sneaked into 30 kilograms water;

(4) with the squeezing of the product of step (3) gained, filter, get clarification wine liquid, and the container sealing of packing into of wine liquid stored;

(5) water proof is heated to 80 ℃ outside container, to kill yeast and assorted bacterium, ensures the quality of products and is convenient to and store.

Claims (2)

1. arctium liquor and production technique thereof; It is characterized in that: the effective constituent of said arctium liquor comprises following weight part: rice 60～80, husk 4～9, distiller's yeast 2～5, burdock 6～10, Chinese yam 0.2～0.5, wolfberry fruit 0.1～0.4, the Radix Astragali 0.2～0.6, Radix Angelicae Sinensis 0.2～0.6, genseng 0.1～0.4, pilose antler 0.1～0.4.

2. according to said a kind of arctium liquor of claim 1 and production technique thereof; It is characterized in that: the making step of this arctium liquor is: its water-swelling in 4～10 little seasons is soaked with rice in (1); Drain then, put into the steaming tray boiling 20～60 minutes, boiling temperature is 100 ℃～150 ℃; When Mi Chenggan congee shape, it is for use to be cooled to 30 ℃～40 ℃ degree;

(2) in boiling, burdock, wolfberry fruit, the Radix Astragali, Radix Angelicae Sinensis, Chinese yam, genseng and pilose antler processing powder are broken into 40～50 purpose particles, mix for use;

(3) the Chinese medicine composite grain that adds distiller's yeast, husk and step (2) gained in the product that step (1) is obtained is mixed all, puts in the cylinder diastatic fermentation 7～14 days, and keeping leavening temperature is 28 ℃～32 ℃, and wherein the per kilogram distiller's yeast is sneaked into 25～40 kilograms water;

(4) with the squeezing of the product of step (3) gained, filter, get clarification wine liquid, and the container sealing of packing into of wine liquid stored;

(5) water proof is heated to 75 ℃～80 ℃ outside container, to kill yeast and assorted bacterium, ensures the quality of products and is convenient to and store.