CN103937635A - Chrysanthemum wine and preparation method thereof - Google Patents
Chrysanthemum wine and preparation method thereof Download PDFInfo
- Publication number
- CN103937635A CN103937635A CN201410113342.4A CN201410113342A CN103937635A CN 103937635 A CN103937635 A CN 103937635A CN 201410113342 A CN201410113342 A CN 201410113342A CN 103937635 A CN103937635 A CN 103937635A
- Authority
- CN
- China
- Prior art keywords
- parts
- chrysanthemum
- wine
- chrysanthemum wine
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to chrysanthemum wine and a preparation method thereof. A formula of the chrysanthemum wine is composed of following components, by weight, 70-100 parts of chrysanthemum, 1-5 parts of Chinese angelica, 5-15 parts of wolfberry, 3-10 parts of bighead atractylodes rhizome, 1-5 parts of cortex lycii, 1-20 parts of yeast, 15000-45000 parts of glutinous rice and 3000-8000 parts of barley. The chrysanthemum wine has characteristics that the wine is low in alcohol content, has mild flower fragrance, is mild sweet in taste and has good mouthfeel. People are not easy to get drunk by drinking the wine. Additionally, the chrysanthemum wine has effects of improving eyesight, treating dizziness, reducing blood pressure, losing weight, nourishing qi of liver, quieting intestines and stomach, promoting blood circulation and warm tonification.
Description
Technical field
The deep processing technology that the invention belongs to a kind of chrysanthemum, relates in particular to a kind of chrysanthemum wine and preparation method thereof.
Background technology
Just there is the custom of drinking sticky rice wine the south of the lower reaches of the Yangtze River from ancient times, and the south of the lower reaches of the Yangtze River abounds with again chrysanthemum, and these two kinds ancient method techniques are merged mutually, manufactures the chrysanthemum wine with peculiar flavour, and market outlook are wide, cater to especially the demand of tourist market.In addition, the traditional custom of state-owned drink chrysanthemum wine in.Chrysanthemum wine, be counted as in ancient times must drink the Double Ninth Festival, " lucky wine " that the calamity of dispelling is prayed for blessings.Modern medicine also proves, chrysanthemum wine has improving eyesight, controls giddy, hypotensive, has fat-reducing, makes light of one's life by commiting suicide, many effects such as tonifying liver gas, peace stomach, sharp blood, temperature compensation.
Summary of the invention
The object of this invention is to provide a kind of modern chrysanthemum wine and preparation method thereof.
In order to achieve the above object by the following technical solutions: a kind of chrysanthemum wine, made by the raw material of following weight part: 70～100 parts of chrysanthemums, 1～5 part of Radix Angelicae Sinensis, 5～15 parts of matrimony vines, 3～10 parts of the bighead atractylodes rhizomes, 1～5 part of Root-bark of Chinese Wolfberry, 1～20 part, yeast, 15000～45000 parts, glutinous rice, 3000～8000 parts of barleys.
A kind of chrysanthemum wine, is made up of the raw material of following preferred weight part: 75～90 parts of chrysanthemums, 2～4 parts of Radix Angelicae Sinensis, 7～10 parts of matrimony vines, 4～8 parts of the bighead atractylodes rhizomes, 2～4 parts of Root-bark of Chinese Wolfberry, 5～10 parts, yeast, 25000～35000 parts, glutinous rice, 4000～6000 parts of barleys.
Described chrysanthemum is selected Flos Chrysanthemi, mother chrysanthemum, Mao Huaju, camomile, little red chrysanthemum, pale reddish brown mother chrysanthemum, Huang Ju.
Described chrysanthemum wine, its making method comprises the following steps: in proportion chrysanthemum, Radix Angelicae Sinensis, matrimony vine, the bighead atractylodes rhizome, Root-bark of Chinese Wolfberry are mixed, at-10～0 DEG C, freezing 60～100h takes out, use steam box boiling 1～8h at 140～160 DEG C, glutinous rice, barley carry out boiling 1～3h after eluriating totally, and all raw materials are mixed again, naturally 1～10h dries in the shade, then pile in an inverted cone, sealing deposit 30～80 days, after filtration, obtain chrysanthemum wine.
Chrysanthemum wine of the present invention, have low-alcoholic, light floral odor, taste micro-sweet, easily suitable for reading, be difficult for the features such as liquor-saturated.
Chrysanthemum wine of the present invention, having possessed can improving eyesight, control giddy, hypotensive, has fat-reducing, makes light of one's life by commiting suicide, the effect such as tonifying liver gas, peace stomach, sharp blood, temperature compensation.
Embodiment
Embodiment 1
A kind of chrysanthemum wine, is made up of the raw material of following weight part: 70 parts of chrysanthemums, 3 parts of Radix Angelicae Sinensis, 6 parts of matrimony vines, 5 parts of the bighead atractylodes rhizomes, 1 part of Root-bark of Chinese Wolfberry, 5 parts, yeast, 20000 parts, glutinous rice, 5000 parts of barleys.
In proportion chrysanthemum, Radix Angelicae Sinensis, matrimony vine, the bighead atractylodes rhizome, Root-bark of Chinese Wolfberry are mixed, at-5 DEG C, freezing 60h takes out, use again steam box boiling 2h at 140 DEG C, glutinous rice, barley carry out boiling 1h after eluriating totally, all raw materials are mixed, and the 1h that naturally dries in the shade, then piles in an inverted cone, sealing is deposited 40 days, obtains chrysanthemum wine after filtration.
Described chrysanthemum is selected Flos Chrysanthemi.
Embodiment 2
A kind of chrysanthemum wine, is made up of the raw material of following weight part: 80 parts of chrysanthemums, 3 parts of Radix Angelicae Sinensis, 8 parts of matrimony vines, 6 parts of the bighead atractylodes rhizomes, 2 parts of Root-bark of Chinese Wolfberry, 6 parts, yeast, 25000 parts, glutinous rice, 5000 parts of barleys.
In proportion chrysanthemum, Radix Angelicae Sinensis, matrimony vine, the bighead atractylodes rhizome, Root-bark of Chinese Wolfberry are mixed, at-2 DEG C, freezing 60h takes out, use again steam box boiling 2h at 150 DEG C, glutinous rice, barley carry out boiling 2h after eluriating totally, all raw materials are mixed, and the 2h that naturally dries in the shade, then piles in an inverted cone, sealing is deposited 60 days, obtains chrysanthemum wine after filtration.
Described chrysanthemum is selected Flos Chrysanthemi.
Embodiment 3
A kind of chrysanthemum wine, is made up of the raw material of following weight part: 100 parts of chrysanthemums, 5 parts of Radix Angelicae Sinensis, 10 parts of matrimony vines, 5 parts of the bighead atractylodes rhizomes, 3 parts of Root-bark of Chinese Wolfberry, 7 parts, yeast, 30000 parts, glutinous rice, 6000 parts of barleys.
In proportion chrysanthemum, Radix Angelicae Sinensis, matrimony vine, the bighead atractylodes rhizome, Root-bark of Chinese Wolfberry are mixed, at-3 DEG C, freezing 60h takes out, use again steam box boiling 2h at 160 DEG C, glutinous rice, barley carry out boiling 2h after eluriating totally, all raw materials are mixed, and the 2h that naturally dries in the shade, then piles in an inverted cone, sealing is deposited 60 days, obtains chrysanthemum wine after filtration.
Described chrysanthemum is selected Huang Ju.
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in specification sheets and embodiment, do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment describing.
Claims (2)
1. a chrysanthemum wine, is characterized in that being made up of the raw material of following weight part: 70～100 parts of chrysanthemums, 1～5 part of Radix Angelicae Sinensis, 5～15 parts of matrimony vines, 3～10 parts of the bighead atractylodes rhizomes, 1～5 part of Root-bark of Chinese Wolfberry, 1～20 part, yeast, 15000～45000 parts, glutinous rice, barley 3000-8000 part.
2. chrysanthemum wine according to claim 1, it is characterized in that making method is as follows: in proportion chrysanthemum, Radix Angelicae Sinensis, matrimony vine, the bighead atractylodes rhizome, Root-bark of Chinese Wolfberry are mixed, at-10～0 DEG C, freezing 60～100 h take out, use steam box boiling 1～8h at 140～160 DEG C, glutinous rice, barley carry out boiling 1～3h after eluriating totally, and all raw materials are mixed again, naturally 1～10h dries in the shade, then pile in an inverted cone, sealing deposit 30～80 days, after filtration, obtain chrysanthemum wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113342.4A CN103937635A (en) | 2014-03-24 | 2014-03-24 | Chrysanthemum wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113342.4A CN103937635A (en) | 2014-03-24 | 2014-03-24 | Chrysanthemum wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103937635A true CN103937635A (en) | 2014-07-23 |
Family
ID=51185516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410113342.4A Pending CN103937635A (en) | 2014-03-24 | 2014-03-24 | Chrysanthemum wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103937635A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543043A (en) * | 2016-02-24 | 2016-05-04 | 刘汉珍 | Chrysanthemum flower rice wine and preparation method thereof |
-
2014
- 2014-03-24 CN CN201410113342.4A patent/CN103937635A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105543043A (en) * | 2016-02-24 | 2016-05-04 | 刘汉珍 | Chrysanthemum flower rice wine and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652056A (en) | Grape fermented chrysanthemum tea and preparation method thereof | |
| CN105112217A (en) | Production process of Chinese herbal medicine distiller's yeast | |
| CN102823680B (en) | Pumpkin flower tea beverage and method for preparing same | |
| CN103666914A (en) | Yin-nourishing lung-moistening health-keeping wine and preparation method thereof | |
| CN104186796A (en) | Instant green tea powder | |
| CN102125115A (en) | Method for preparing high-quality white tea | |
| CN104312849A (en) | Osmanthus-flavored wine and preparing method thereof | |
| CN103380838A (en) | Golden tea drink and preparation method thereof | |
| CN102533506B (en) | Herbal starter medicinal liquor and brewing method thereof | |
| CN102210365A (en) | Health-care tea and preparation method thereof | |
| CN102823677B (en) | Sugarcane top tea beverage and method for preparing same | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| CN103937635A (en) | Chrysanthemum wine and preparation method thereof | |
| CN103451072B (en) | A kind of production method of Pu'er tea wine | |
| CN103421641A (en) | Preparation method of rice wine | |
| CN103509673B (en) | A kind of preparation method of Rhodiola Highland Barley Tealeaf Wine | |
| CN103125660A (en) | Manufacturing method of face-beautifying toxin-expelling tea | |
| CN104855624A (en) | Health tea with functions of dispelling effects of alcohol and protecting liver and preparation method of health tea | |
| CN105104642A (en) | Herbal tea and preparation method thereof | |
| CN104312850A (en) | Chrysanthemum wine and preparation method thereof | |
| CN107691684A (en) | The preparation method of leaves of Hawthorn young tea leaves | |
| CN103652180A (en) | Selenium-rich health care tea | |
| CN103468514B (en) | Cornus officinalis health wine | |
| CN105482983A (en) | Dendrobe and rose apple fruit vinegar brewing method | |
| CN102948540A (en) | Male drinking tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Cao Yuefen Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140723 |