CN103540499A - Sweet wine with heat-clearing and detoxifying effects, and preparation method thereof - Google Patents
Sweet wine with heat-clearing and detoxifying effects, and preparation method thereof Download PDFInfo
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- CN103540499A CN103540499A CN201310479671.6A CN201310479671A CN103540499A CN 103540499 A CN103540499 A CN 103540499A CN 201310479671 A CN201310479671 A CN 201310479671A CN 103540499 A CN103540499 A CN 103540499A
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Abstract
The invention discloses a sweet wine with heat-clearing and detoxifying effects, and a preparation method thereof. The wine is prepared from the components of: 30-50 parts of wild chrysanthemum, 20-30 parts of honey, 3-8 parts of lobed kudzuvine root, 3-5 parts of loquat, 10-15 parts of millet, 5-10 parts of mung bean, 5-10 parts of soybean, 10-15 parts of medlar, and 5000-10000 parts of distillate spirit. The preparation method of the wine comprises the steps that: the raw materials wild chrysanthemum, lobed kudzuvine root, loquat, millet, mung bean, soybean, and medlar are weighed according to the weight; the materials are respectively subjected to impurity removing and washing; the materials are heated and boiled in 200 parts of clear water; filtering is carried out, and a filtrate is obtained; the filtrate and honey are added into distillate spirit, and the mixture is well mixed; the mixture is preserved for 30-50 days, and is filtered; and bottling and sterilizing are carried out, such that a finished product is obtained. The wine has the advantages that: the alcohol degree is low, and the taste is sweet; the wine has heat-clearing and detoxifying effects, and is suitable for live-preserving.
Description
Technical field
The present invention relates to a kind of fermented glutinous rice with clearing heat and detoxicating effect.
The invention still further relates to a kind of preparation method with clearing heat and detoxicating effect fermented glutinous rice.
Background technology
Wine be take grain and through fermented soy, is formed as raw material.China is the country of making wine the earliest, just invents brewing technology before 2000, and continuous Improvement and perfection, has now developed into and can produce various concentration, various odor type, the various beverage containing wine.But the wine alcohol number of degrees of the prior art are quite high, be generally not suitable for health and use, drink more and allow people easily benumb, thus the not clear-headed behavior loseing one's marbles.
Therefore, be badly in need of a kind of improved technology and solve existing this problem in existing life.
Summary of the invention
The invention provides a kind of fermented glutinous rice with clearing heat and detoxicating effect.
The present invention also provides a kind of preparation method with clearing heat and detoxicating effect fermented glutinous rice.
The technical solution used in the present invention is:
A fermented glutinous rice with clearing heat and detoxicating effect, the component of this fermented glutinous rice is:
Wild Chrysanthemum 30-50 part;
Honey 20-30 part;
Root of kudzu vine 3-8 part;
Loquat 3-5 part;
Millet 10-15 part;
Mung bean 5-10 part;
Soya bean 5-10 part;
Matrimony vine 10-15 part;
White wine 5000-10000 part.
A preparation method with clearing heat and detoxicating effect fermented glutinous rice, comprises the following steps: first raw material Wild Chrysanthemum, the root of kudzu vine, loquat, millet, mung bean, soya bean and matrimony vine take raw material by weight, removal of impurities respectively, clean, then add heating in the clear water of 200 parts to decoct, after filtration filtrate, filtrate and honey add in white wine, fully mix, keep 30-50 days, then filter tinning, sterilizing, obtains finished product.
Described heating in clear water decocts 2-5h.
The described temperature keeping 30-50 days is 20-30 ℃.
The invention has the beneficial effects as follows: the alcohol number of degrees are low, and taste is fragrant and sweet, there is clearing heat and detoxicating effect, be applicable to health and use.
Embodiment
Embodiment 1
A kind of fermented glutinous rice with clearing heat and detoxicating effect of the present invention, the component of this fermented glutinous rice is:
30 parts of Wild Chrysanthemums;
20 parts of honey;
3 parts of the roots of kudzu vine;
3 parts of loquats;
15 parts of millets;
10 parts, mung bean;
10 parts of soya beans;
15 parts of matrimony vines;
5000 parts of white wine.
A preparation method with clearing heat and detoxicating effect fermented glutinous rice, comprises the following steps: first raw material Wild Chrysanthemum, the root of kudzu vine, loquat, millet, mung bean, soya bean and matrimony vine take raw material by weight, removal of impurities respectively, clean, then add heating in the clear water of 200 parts to decoct 2h, after filtration filtrate, filtrate and honey add in white wine, fully mix, in temperature, be to keep 30 days under the condition of 20 ℃, then filter tinning, sterilizing, obtains finished product.
Embodiment 2
A kind of fermented glutinous rice with clearing heat and detoxicating effect of the present invention, the component of this fermented glutinous rice is:
40 parts of Wild Chrysanthemums;
25 parts of honey;
6 parts of the roots of kudzu vine;
5 parts of loquats;
15 parts of millets;
5 parts, mung bean;
8 parts of soya beans;
12 parts of matrimony vines;
6000 parts of white wine.
A preparation method with clearing heat and detoxicating effect fermented glutinous rice, comprises the following steps: first raw material Wild Chrysanthemum, the root of kudzu vine, loquat, millet, mung bean, soya bean and matrimony vine take raw material by weight, removal of impurities respectively, clean, then add heating in the clear water of 200 parts to decoct 4h, after filtration filtrate, filtrate and honey add in white wine, fully mix, in temperature, be to keep 45 days under the condition of 25 ℃, then filter tinning, sterilizing, obtains finished product.
Embodiment 3
A kind of fermented glutinous rice with clearing heat and detoxicating effect of the present invention, the component of this fermented glutinous rice is:
50 parts of Wild Chrysanthemums;
30 parts of honey;
3 parts of the roots of kudzu vine;
5 parts of loquats;
10 parts of millets;
5 parts, mung bean;
5 parts of soya beans;
15 parts of matrimony vines;
10000 parts of white wine.
A preparation method with clearing heat and detoxicating effect fermented glutinous rice, comprises the following steps: first raw material Wild Chrysanthemum, the root of kudzu vine, loquat, millet, mung bean, soya bean and matrimony vine take raw material by weight, removal of impurities respectively, clean, then add heating in the clear water of 200 parts to decoct 5h, after filtration filtrate, filtrate and honey add in white wine, fully mix, in temperature, be to keep 50 days under the condition of 30 ℃, then filter tinning, sterilizing, obtains finished product.
The alcohol number of degrees are low, and taste is fragrant and sweet, have clearing heat and detoxicating effect, are applicable to health and use.
Claims (4)
1. a fermented glutinous rice with clearing heat and detoxicating effect, is characterized in that: the component of this fermented glutinous rice is:
Wild Chrysanthemum 30-50 part;
Honey 20-30 part;
Root of kudzu vine 3-8 part;
Loquat 3-5 part;
Millet 10-15 part;
Mung bean 5-10 part;
Soya bean 5-10 part;
Matrimony vine 10-15 part;
White wine 5000-10000 part.
2. a preparation method with clearing heat and detoxicating effect fermented glutinous rice, is characterized in that: comprise the following steps: first raw material Wild Chrysanthemum, the root of kudzu vine, loquat, millet, mung bean, soya bean and matrimony vine take raw material by weight, removal of impurities respectively, clean, then add heating in the clear water of 200 parts to decoct, after filtration filtrate, filtrate and honey add in white wine, fully mix, keep 30-50 days, then filter tinning, sterilizing, obtains finished product.
3. a kind of preparation method with clearing heat and detoxicating effect fermented glutinous rice according to claim 2, is characterized in that: described heating in clear water decocts 2-5h.
4. a kind of preparation method with clearing heat and detoxicating effect fermented glutinous rice according to claim 2, is characterized in that: the described temperature keeping 30-50 days is 20-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310479671.6A CN103540499A (en) | 2013-10-15 | 2013-10-15 | Sweet wine with heat-clearing and detoxifying effects, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310479671.6A CN103540499A (en) | 2013-10-15 | 2013-10-15 | Sweet wine with heat-clearing and detoxifying effects, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103540499A true CN103540499A (en) | 2014-01-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310479671.6A Pending CN103540499A (en) | 2013-10-15 | 2013-10-15 | Sweet wine with heat-clearing and detoxifying effects, and preparation method thereof |
Country Status (1)
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| CN (1) | CN103540499A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199915A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of mung bean and glutinous rice wine |
| CN105907576A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Healthcare wine and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003225072A (en) * | 2002-02-01 | 2003-08-12 | Suehito Yamagami | Health supplement having improving action of urinary disturbance |
| CN102061242A (en) * | 2010-11-18 | 2011-05-18 | 苏州市天灵中药饮片有限公司 | Wolfberry chrysanthemum wine |
| CN102919450A (en) * | 2012-11-02 | 2013-02-13 | 望松（福建）生物科技有限公司 | Cereal leaching solution herbal tea and method for preparing same |
| CN103229877A (en) * | 2013-04-22 | 2013-08-07 | 任琦 | Oat health-care herbal tea beverage and preparation method |
| CN103300200A (en) * | 2013-07-15 | 2013-09-18 | 方宇飞 | Preparation technology for mung bean and wild chrysanthemum healthy herbal tea |
-
2013
- 2013-10-15 CN CN201310479671.6A patent/CN103540499A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003225072A (en) * | 2002-02-01 | 2003-08-12 | Suehito Yamagami | Health supplement having improving action of urinary disturbance |
| CN102061242A (en) * | 2010-11-18 | 2011-05-18 | 苏州市天灵中药饮片有限公司 | Wolfberry chrysanthemum wine |
| CN102919450A (en) * | 2012-11-02 | 2013-02-13 | 望松（福建）生物科技有限公司 | Cereal leaching solution herbal tea and method for preparing same |
| CN103229877A (en) * | 2013-04-22 | 2013-08-07 | 任琦 | Oat health-care herbal tea beverage and preparation method |
| CN103300200A (en) * | 2013-07-15 | 2013-09-18 | 方宇飞 | Preparation technology for mung bean and wild chrysanthemum healthy herbal tea |
Non-Patent Citations (1)
| Title |
|---|
| 君子: "《果蔬保健手册》", 30 April 2009, article "枇杷", pages: 239-241 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199915A (en) * | 2015-11-13 | 2015-12-30 | 周金全 | Preparation method of mung bean and glutinous rice wine |
| CN105907576A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Healthcare wine and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140129 |