CN103666924A - Preparation method of tonic wine containing walnuts and peanuts - Google Patents
Preparation method of tonic wine containing walnuts and peanuts Download PDFInfo
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- CN103666924A CN103666924A CN201310700515.8A CN201310700515A CN103666924A CN 103666924 A CN103666924 A CN 103666924A CN 201310700515 A CN201310700515 A CN 201310700515A CN 103666924 A CN103666924 A CN 103666924A
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- walnut
- kernel
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Abstract
The invention relates to a preparation method of tonic wine, in particular to a preparation method of tonic wine containing walnuts and peanuts, and the walnuts and the peanuts are smashed, proportioned, fermented and filtered. The preparation method is characterized by comprising the steps as follows: walnut kernels and peanut kernels are smashed respectively; water is added, and 40-50 parts of the walnut kernels, 60-90 parts of the peanut kernels and 100-200 parts of the water are mixed; the materials are put into a glass bottle or a ceramic pot with a small opening, 20 parts of grain spirit are added, a fermentation technology is that fermentation is performed for 45-60 days at the constant temperature of 22 DEG C under the condition that the sugar degree is 15% and the acidity is 0.5%, the materials are taken out, a liquid is filtered, an aromatic plant extract liquid is added for uniform mixing, the liquid is subjected to fining and clarification, and is mixed with 60% (v/v) in a ratio of 1:1, and then the liquid is bottled. According to the preparation method of the tonic wine, a novel variety of tonic wine is created, and the efficacy of a functional beverage is achieved.
Description
Technical field
The present invention relates to a kind of preparation method of tonic wine, specifically the making method of walnut-kernel and peanut-kernel tonic wine.
Background technology
In proved recipe of traditional Chinese medicine, walnut and peanut all have the strong effect of the human body of promotion.Also the saying of useful blue or green walnut treatment various diseases in biography side among the people.
Summary of the invention
In view of the defect that prior art exists, the object of patent of the present invention is to provide a kind of preparation method of the xeres with walnut-kernel and peanut-kernel direct fermentation.
For achieving the above object, the making method of the main walnut-kernel and peanut-kernel tonic wine of the technology used in the present invention solution, is characterized in that comprising the following steps:
The making method of walnut-kernel and peanut-kernel tonic wine, comprises the following steps: walnut and peanut, through pulverizing, prepare burden, ferment, filtering, is characterized in that: walnut kernel, Semen arachidis hypogaeae are pulverized respectively; Add again water, by walnut kernel 40-50 part, Semen arachidis hypogaeae 60-90 part, water 100-200 part batching is mixed; Put into the ceramic pot of vial or osculum, the grain neutral spirit that adds 20 parts, send out technique liquor-saturated for adjusting pol 15%, acidity 0.5%, 22 ℃ of fermentations of constant temperature 45 days to 60 days, filter liquide after taking out, add scented plants vat liquor, mix, through lower glue clarification, filter, press again 1:1 and 60 ° of white spirit mixed, then liquid bottling.
Adopt after such scheme, compared with prior art there is following beneficial effect: invented the method for preparing tonic wine with walnut-kernel and peanut-kernel direct fermentation, created a kind of new variety of tonic wine, and there is the effect of functional drinks.
Embodiment
Embodiment:
Walnut kernel, Semen arachidis hypogaeae are pulverized respectively; Add again water, by walnut kernel 40-50 part, Semen arachidis hypogaeae 60-90 part, water 100-200 part batching is mixed; Put into the ceramic pot of vial or osculum, the grain neutral spirit that adds 20 parts, send out technique liquor-saturated for adjusting pol 15%, acidity 0.5%, 22 ℃ of fermentations of constant temperature 45 days to 60 days, filter liquide after taking out, add scented plants vat liquor, mix, through lower glue clarification, filter, press again 1:1 and 60 ° of white spirit mixed, then liquid bottling.
The present invention prepares the method for tonic wine with walnut-kernel and peanut-kernel direct fermentation, created a kind of new variety of tonic wine, and has the effect of functional drinks.
Claims (1)
1. the making method of walnut-kernel and peanut-kernel tonic wine, comprises the following steps: walnut and peanut, through pulverizing, prepare burden, ferment, filtering, is characterized in that: walnut kernel, Semen arachidis hypogaeae are pulverized respectively; Add again water, by walnut kernel 40-50 part, Semen arachidis hypogaeae 60-90 part, water 100-200 part batching is mixed; Put into the ceramic pot of vial or osculum, the grain neutral spirit that adds 20 parts, send out technique liquor-saturated for adjusting pol 15%, acidity 0.5%, 22 ℃ of fermentations of constant temperature 45 days to 60 days, filter liquide after taking out, add scented plants vat liquor, mix, through lower glue clarification, filter, press again 1:1 and 60 ° of white spirit mixed, then liquid bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700515.8A CN103666924A (en) | 2013-12-19 | 2013-12-19 | Preparation method of tonic wine containing walnuts and peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310700515.8A CN103666924A (en) | 2013-12-19 | 2013-12-19 | Preparation method of tonic wine containing walnuts and peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103666924A true CN103666924A (en) | 2014-03-26 |
Family
ID=50305706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310700515.8A Pending CN103666924A (en) | 2013-12-19 | 2013-12-19 | Preparation method of tonic wine containing walnuts and peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103666924A (en) |
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2013
- 2013-12-19 CN CN201310700515.8A patent/CN103666924A/en active Pending
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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: 20140326 |
|
| WD01 | Invention patent application deemed withdrawn after publication |