CN103627571A - Chrysanthemum wine - Google Patents
Chrysanthemum wine Download PDFInfo
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- CN103627571A CN103627571A CN201310386586.5A CN201310386586A CN103627571A CN 103627571 A CN103627571 A CN 103627571A CN 201310386586 A CN201310386586 A CN 201310386586A CN 103627571 A CN103627571 A CN 103627571A
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- glutinous rice
- wine
- chrysanthemum
- chrysanthemum wine
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Abstract
The invention provides a chrysanthemum wine. A manufacturing method for the chrysanthemum wine comprises the following steps: mixing decocted glutinous rice with a decoction of Chrysanthemum morifolium, wolfberry, Chinese angelica, cassia seed and raw rehmannia root; then steaming an obtained mixture; and pouring liquor and carrying out sealing and fermentation. The chrysanthemum wine is prepared by using a physical method, no additive is added in the process of preparation, so the chrysanthemum wine is safe and sanitary; the manufacturing method is simple; and the chrysanthemum wine has liver-qi soothing, beauty fostering, health preserving, life prolonging and body building effects, etc.
Description
Technical field
the present invention relates to a kind of wine, particularly a kind of chrysanthemum wine.
Background technology
chrysanthemum wine energy dispelling wind heat extraction, nourish the liver to improve visual acuity, eliminating inflammation and expelling toxin, therefore there is higher pharmaceutical use.Ming Dynasty's physician's LI Shi-Zhen points out, chrysanthemum has the effect of " control a wind, improve visual and auditory acuity, go fistula illness, control all kinds of diseases and ailments ".But in current chrysanthemum wine making processes, generally all need distiller's yeast, and composition is relatively single, for this problem, the invention provides a kind of chrysanthemum wine that replaces distiller's yeast to make with white wine.
Summary of the invention
in order to overcome the single deficiency of chrysanthemum wine composition on the market, the invention provides a kind of chrysanthemum wine, this chrysanthemum wine is produced by physical method, in making processes, do not add any additive, safety and sanitation, not only making method is simple, with white wine, has replaced distiller's yeast, but also has easypro irritability, beautiful appearance, the health effect such as lengthen one's life, improve the health.
the technical solution adopted for the present invention to solve the technical problems is that the making method of this chrysanthemum wine is:
1. desired raw material has 300 grams～400 grams of Flos Chrysanthemi, respectively 50 grams～100 grams of wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiaes, 100 grams～200 grams of Radix Rehmanniaes, 400 grams～600 grams, glutinous rice, 40 white wine 2000ml～3000ml;
2. the decocting that Flos Chrysanthemi, wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiae, Radix Rehmanniae is added to 1500ml～2000ml becomes the concoction of 800ml～1200ml, filters out impurity standby;
3. the decocting that glutinous rice is added again to 2500ml as a child by cold water soak 12 boils, and closes fire after 10 minutes, and water is drained, and glutinous rice is poured in concoction and mixed and cook;
4. in the glutinous rice cooking, add white wine, then put sealing and fermenting in container into, guarantee that leavening temperature is 19 ℃～22 ℃, 7 days～8 days drinkable afterwards.
the invention has the beneficial effects as follows, this chrysanthemum wine not only making method is simple, but also has easypro irritability, beautiful appearance, the health effect such as lengthen one's life, improve the health.
Embodiment
the making method of this chrysanthemum wine is:
1. desired raw material has 400 grams of Flos Chrysanthemi, respectively 100 grams of wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiaes, 200 grams of Radix Rehmanniaes, 600 grams, glutinous rice, 40 white wine 3000ml;
2. the decocting that Flos Chrysanthemi, wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiae, Radix Rehmanniae is added to 2000ml becomes the concoction of 900ml, filters out impurity standby;
3. the decocting that glutinous rice is added again to 2500ml as a child by cold water soak 12 boils, and closes fire after 10 minutes, and water is drained, and glutinous rice is poured in concoction and mixed and cook;
4. in the glutinous rice cooking, add white wine, then put sealing and fermenting in container into, guarantee that leavening temperature is 22 ℃, 7 days drinkable afterwards.
Claims (6)
1.
a chrysanthemum wine, is characterized in that: the raw material of this chrysanthemum wine comprises Flos Chrysanthemi, wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiae, Radix Rehmanniae, glutinous rice and white wine.
2.
chrysanthemum wine according to claim 1, is characterized in that: the making method of this chrysanthemum wine is,
(1) desired raw material has Flos Chrysanthemi, wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiae, Radix Rehmanniae, glutinous rice, white wine;
(2) decocting that Flos Chrysanthemi, wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiae, Radix Rehmanniae is added to 1500ml～2000ml becomes the concoction of 800ml～1200ml, filters out impurity standby;
(3) decocting that glutinous rice is added again to 2500ml as a child by cold water soak 12 boils, and closes fire after 10 minutes, and water is drained, and glutinous rice is poured in concoction and mixed and cook;
(4) in the glutinous rice cooking, add white wine, then put sealing and fermenting in container into, guarantee leavening temperature, 7 days～8 days drinkable afterwards.
3.
chrysanthemum wine according to claim 2, is characterized in that: the making method of this chrysanthemum wine is,
(1) desired raw material has 400 grams of Flos Chrysanthemi, respectively 100 grams of wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiaes, 200 grams of Radix Rehmanniaes, 600 grams, glutinous rice, 40 degree white wine 3000ml;
(2) decocting that Flos Chrysanthemi, wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiae, Radix Rehmanniae is added to 2000ml becomes the concoction of 900ml, filters out impurity standby;
(3) decocting that glutinous rice is added again to 2500ml as a child by cold water soak 12 boils, and closes fire after 10 minutes, and water is drained, and glutinous rice is poured in concoction and mixed and cook;
(4) in the glutinous rice cooking, add white wine, then put sealing and fermenting in container into, guarantee that leavening temperature is 22 ℃, 7 days drinkable afterwards.
4.
chrysanthemum wine according to claim 2, it is characterized in that: desired raw material and weight thereof are 300 grams～400 grams of Flos Chrysanthemi respectively 50 grams～100 grams of wolfberry fruit, Radix Angelicae Sinensis, Semen Cassiaes, 100 grams～200 grams of Radix Rehmanniaes, 400 grams～600 grams, glutinous rice, 40 degree white wine 2000ml～3000ml.
5.
chrysanthemum wine according to claim 2, is characterized in that: white wine is 40 degree.
6.
chrysanthemum wine according to claim 2, is characterized in that: leavening temperature should be controlled at 19 ℃～22 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386586.5A CN103627571A (en) | 2013-08-30 | 2013-08-30 | Chrysanthemum wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310386586.5A CN103627571A (en) | 2013-08-30 | 2013-08-30 | Chrysanthemum wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103627571A true CN103627571A (en) | 2014-03-12 |
Family
ID=50209025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310386586.5A Pending CN103627571A (en) | 2013-08-30 | 2013-08-30 | Chrysanthemum wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103627571A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312850A (en) * | 2014-11-20 | 2015-01-28 | 罗春霞 | Chrysanthemum wine and preparation method thereof |
| CN104629987A (en) * | 2015-01-28 | 2015-05-20 | 施大卫 | Production method of Chrysanthemum Morifolium Ramat wine |
| CN105255661A (en) * | 2015-11-27 | 2016-01-20 | 马林叶 | Making method of chrysanthemum-sticky rice medicinal liquor |
| CN105602805A (en) * | 2016-04-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Wolfberry-Chinese angelica-glutinous rice wine and preparation method thereof |
-
2013
- 2013-08-30 CN CN201310386586.5A patent/CN103627571A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312850A (en) * | 2014-11-20 | 2015-01-28 | 罗春霞 | Chrysanthemum wine and preparation method thereof |
| CN104629987A (en) * | 2015-01-28 | 2015-05-20 | 施大卫 | Production method of Chrysanthemum Morifolium Ramat wine |
| CN105255661A (en) * | 2015-11-27 | 2016-01-20 | 马林叶 | Making method of chrysanthemum-sticky rice medicinal liquor |
| CN105602805A (en) * | 2016-04-08 | 2016-05-25 | 佛山市恒南医药科技有限公司 | Wolfberry-Chinese angelica-glutinous rice wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |
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| WD01 | Invention patent application deemed withdrawn after publication |