CN103642651A - Brewing method of osmanthus flower wine - Google Patents
Brewing method of osmanthus flower wine Download PDFInfo
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- CN103642651A CN103642651A CN201310599150.4A CN201310599150A CN103642651A CN 103642651 A CN103642651 A CN 103642651A CN 201310599150 A CN201310599150 A CN 201310599150A CN 103642651 A CN103642651 A CN 103642651A
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- matrimony vine
- osmanthus
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Abstract
The invention discloses a brewing method of an osmanthus flower wine. The method takes wolfberry and osmanthus flower as the main materials and sweet potato as the basic material, adopts a combined method of soaking and fermentation in order to fully extract the nutritional components in wolfberry and osmanthus flower, and improves the utilization rate of raw materials such as wolfberry and osmanthus flower. The brewing method has the advantage that: the prepared osmanthus flower wine has more comprehensive nutrients, a rich and pure taste, a rich fruity flavor, and a long-lasting aftertaste, and has the healthcare functions of strengthening muscles and bones, promoting blood circulation, warming waist and knees, and removing extravasated blood.
Description
Technical field
The present invention relates to the brewing method of health promoting wine, especially relate to a kind of brewing method of wine fermented with osmanthus flower.
Background technology
Sweet osmanthus is Oleaceae.Aiphyllium, high 3-15 rice, branch grey.Leaf is to life, keratin, oblong, long 6-12 centimetre, wide 2-4.5 centimetre, full edge.Flowers are born in axil, flower yellowish white, and 4 split.Drupe is oval, atropurpureus when ripe.Spend fragrance, extract perfume oil, osmanthus concrete processed, can be used for the production of food, makeup.The effect that flower is used as medicine to be had loose cold broken knot, act as expectorant.Fruit oil expression, edible.Also be ornamental plant.Sweet osmanthus taste is pungent, and its flower all can be used as medicine with root.Have reduce phlegm, cough-relieving, promote the production of body fluid, the effect such as toothache only.Sweet osmanthus taste is fragrant lasting, can cake processed, candy, and can make wine.
Sweet osmanthus tree root has good pharmaceutical use, and its root has strengthening the bones and muscles, promoting blood circulation, warm waist knee, except the effect of extravasated blood; The function that its flower has expelling phlegm for arresting cough and whets the appetite along lung.
Matrimony vine, the multi-branched shrub plant of Solanaceae Lycium, call red ear pendant, frame, dark purple green pepper etc., the traditional Chinese medical science thinks, its taste is sweet, property flat, returns Liver Channel, kidney channel, lung channel.< < property of medicine opinion > > records: energy help essence various symptoms and signs of deficiency, and color, bleaches, and improving eyesight is calmed the nerves.< < Shiliao Bencao > > records: hard muscle is resistance to old, and except wind, help muscles and bones, the beneficial people of energy, removes consumptive disease.Modern medicine confirms, matrimony vine is containing trimethyl-glycine, coromegine l-tropine tropate, and multiple amino acids and various trace elements are nutritious, has the effect that production of sperm is mended marrow, enriching yin and nourishing kidney, benefiting vital QI for tranquillizing, improved the health, delays senility.
With sweet osmanthus tree root and matrimony vine, be raw material brewing wine, technique is simple, and Nutrition and health care are worth high, has opened up the new way to sweet osmanthus root and matrimony vine utilization.
Summary of the invention
To be solved by this invention is the defect that in prior art, fermenting process is more complicated, nutritive ingredient is single, and the brewing method of the wine fermented with osmanthus flower that a kind of nutrition is abundanter, brewing process is easy is provided.
The present invention solves the technical scheme that its technical problem takes:
A brewing method for wine fermented with osmanthus flower, is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh sweet osmanthus root through cleaning, by sweet osmanthus root particulate state, granularity is 8-12/grams;
B, immersion: by matrimony vine, sweet osmanthus grain in mass ratio the ratio of 1:2 mix, matrimony vine, sweet osmanthus are placed in to the above high spirit of 55 degree, white wine covers raw material completely, sealing is soaked more than 20 days;
C, filtration: matrimony vine, sweet osmanthus grain and wine filtering separation by through soaking, make matrimony vine, sweet osmanthus soaking wine, matrimony vine, sweet osmanthus grain drain stand-by;
D, sweet potato pre-treatment: fresh sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 8-10/grams;
E, boiling: sweet potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make horse sweet potato material;
F, raw material mix: get sweet potato material 120-150 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 45-60 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 20-30 weight parts, distiller's yeast 12-15 weight parts, add water 150-160 weight parts;
H, just fermentation: by product temperature control at 25-30 ℃, through 60-72 hours, more than in wine unstrained spirits, ethanol concn reaches 13% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 90-150 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, the packing finished product of ascending the throne.
Compared to prior art, adopt step of the present invention, more comprehensively, mouthfeel is mellow for the wintersweet wine nutritive substance of producing, and fruity is strong, and long times of aftertaste has strengthening the bones and muscles, promoting blood circulation, warm waist knee, except the health-care effect of extravasated blood.
Embodiment
Embodiment 1: a kind of brewing method of wine fermented with osmanthus flower, adopts following steps:
A, raw materials pretreatment: select fresh sweet osmanthus root through cleaning, by sweet osmanthus root particulate state, granularity be 10-12 grain/gram;
B, immersion: by matrimony vine, sweet osmanthus grain in mass ratio the ratio of 1:1 mix, matrimony vine, sweet osmanthus are placed in to the above high spirit of 55 degree, white wine covers raw material completely, sealing is soaked more than 25 days;
C, filtration: matrimony vine, sweet osmanthus grain and wine filtering separation by through soaking, make matrimony vine, sweet osmanthus soaking wine, matrimony vine, sweet osmanthus grain drain stand-by;
D, sweet potato pre-treatment: fresh sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 8-12/grams;
E, boiling: sweet potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make horse sweet potato material;
F, raw material mix: get sweet potato material 130-160 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 55-60 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 26-32 weight parts, distiller's yeast 13-16 weight parts, add water 150-165 weight parts;
H, just fermentation: by product temperature control at 25-30 ℃, through 60-75 hours, more than in wine unstrained spirits, ethanol concn reaches 13.5% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 120-150 days time, more than alcoholic strength reaches 20% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, the packing finished product of ascending the throne.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a brewing method for wine fermented with osmanthus flower, is characterized in that: adopt following steps:
A, raw materials pretreatment: select fresh sweet osmanthus root through cleaning, by sweet osmanthus root particulate state, granularity is 8-12/grams;
B, immersion: by matrimony vine, sweet osmanthus grain in mass ratio the ratio of 1:2 mix, matrimony vine, sweet osmanthus are placed in to the above high spirit of 55 degree, white wine covers raw material completely, sealing is soaked more than 20 days;
C, filtration: matrimony vine, sweet osmanthus grain and wine filtering separation by through soaking, make matrimony vine, sweet osmanthus soaking wine, matrimony vine, sweet osmanthus grain drain stand-by;
D, sweet potato pre-treatment: fresh sweet potato, after cleaning, is cut into sweet potato grain, and granularity is 8-10/grams;
E, boiling: sweet potato grain is put and in steam cooker, cooked to ripe and do not stick with paste, spread coolingly, make horse sweet potato material;
F, raw material mix: get sweet potato material 120-150 weight parts in step e, get filtered matrimony vine in step C, wintersweet grain 45-60 weight parts, mix, make compound;
G, dosing: in the compound in step F, add wheat koji 20-30 weight parts, distiller's yeast 12-15 weight parts, add water 150-160 weight parts;
H, just fermentation: by product temperature control at 25-30 ℃, through 60-72 hours, more than in wine unstrained spirits, ethanol concn reaches 13% volume ratio, first fermentation ends;
I, secondary fermentation: after first fermentation ends, put in room temperature and carry out secondary fermentation, 90-150 days time, more than alcoholic strength reaches 18% volume ratio, secondary fermentation finishes;
J, squeezing: with plate and frame air film pressure filter, ripe wine unstrained spirits is carried out to solid-liquid separation, make fermented wine;
K, mixing: the soaking wine making in step C is mixed with the fermented wine in step J;
L, aftertreatment: through ageing, filtration, degerming, bottling, the packing finished product of ascending the throne.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310599150.4A CN103642651A (en) | 2013-11-25 | 2013-11-25 | Brewing method of osmanthus flower wine |
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| CN201310599150.4A CN103642651A (en) | 2013-11-25 | 2013-11-25 | Brewing method of osmanthus flower wine |
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| CN103642651A true CN103642651A (en) | 2014-03-19 |
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| CN201310599150.4A Pending CN103642651A (en) | 2013-11-25 | 2013-11-25 | Brewing method of osmanthus flower wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830619A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Brewing process of kumquat fruit wine |
| CN104830596A (en) * | 2015-05-03 | 2015-08-12 | 张俊辉 | Brewing method for shepherd's purse root wine |
| CN105062799A (en) * | 2015-09-18 | 2015-11-18 | 吴义顺 | Brewage technique of peony/camellia/gardenia face-beautifying wine |
| CN105368627A (en) * | 2014-08-28 | 2016-03-02 | 封政 | Osmanthus-flavored wine and preparing method thereof |
| CN105385537A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Osmanthus fragrans nutrition rice wine |
Citations (6)
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|---|---|---|---|---|
| CN1180740A (en) * | 1997-11-25 | 1998-05-06 | 何明志 | Wine fermented with osmanthus flowers and production technology thereof |
| CN1895608A (en) * | 2006-06-28 | 2007-01-17 | 陈江 | Weikangning beverage |
| CN101040966A (en) * | 2007-04-30 | 2007-09-26 | 陈江 | Osmanthus fragrans beverage for regulating stomach |
| CN101412953A (en) * | 2007-10-21 | 2009-04-22 | 叶界平 | Method convenient for brewing sweet wine |
| CN102827722A (en) * | 2011-06-16 | 2012-12-19 | 烟台职业学院 | Purple sweet potato medlar dry red wine |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
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2013
- 2013-11-25 CN CN201310599150.4A patent/CN103642651A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1180740A (en) * | 1997-11-25 | 1998-05-06 | 何明志 | Wine fermented with osmanthus flowers and production technology thereof |
| CN1895608A (en) * | 2006-06-28 | 2007-01-17 | 陈江 | Weikangning beverage |
| CN101040966A (en) * | 2007-04-30 | 2007-09-26 | 陈江 | Osmanthus fragrans beverage for regulating stomach |
| CN101412953A (en) * | 2007-10-21 | 2009-04-22 | 叶界平 | Method convenient for brewing sweet wine |
| CN102827722A (en) * | 2011-06-16 | 2012-12-19 | 烟台职业学院 | Purple sweet potato medlar dry red wine |
| CN103045434A (en) * | 2012-12-14 | 2013-04-17 | 彭常安 | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof |
Non-Patent Citations (2)
| Title |
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| 杨玺: "《中老年保健小验方》", 30 June 2006, article "桂花防病治病" * |
| 陈重明: "《漫步百草园》", 30 June 2004, article "桂花" * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368627A (en) * | 2014-08-28 | 2016-03-02 | 封政 | Osmanthus-flavored wine and preparing method thereof |
| CN104830596A (en) * | 2015-05-03 | 2015-08-12 | 张俊辉 | Brewing method for shepherd's purse root wine |
| CN104830619A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Brewing process of kumquat fruit wine |
| CN105062799A (en) * | 2015-09-18 | 2015-11-18 | 吴义顺 | Brewage technique of peony/camellia/gardenia face-beautifying wine |
| CN105385537A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Osmanthus fragrans nutrition rice wine |
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Application publication date: 20140319 |