CN105112252A - Liver-tonifying plum wine - Google Patents

Abstract

Liver-tonifying plum wine comprises, by weight, 0.5-0.6 part of stevia, 0.8-0.9 part of eclipta, 0.4-0.5 part of fructus gardeniae praeparatus, 0.6-0.7 part of spora lygodii, 0.9-1.1 parts of lemongrass, 0.8-0.9 part of ammannia auriculata, 20-25 parts of bamboo leaf green liquor, 5-6 parts of black rice, 2-3 parts of potato starch, 10-15 parts of aloe, 10-15 parts of juicy peaches, 60-70 parts of plums, 1-2 parts of distiller's yeast, 10-12 parts of bass, appropriate parts of pectinase, appropriate parts of K2C4H4O6, appropriate parts of potassium metabisulfite and appropriate parts of water. The liver-tonifying plum wine has the advantages that the plum wine has a fresh fruity fragrance and tastes soft and refreshing; acidity of the fruit wine is reduced through addition of the K2C4H4O6, and accordingly, flavor and stability of the fruit wine are improved; the black rice, the aloe, the juicy peaches and the like can clear heat, tonify liver, nourish yin, lubricate intestines, promote saliva production and slake thirst and are beneficial to human body.

Description

A kind of nourishing the liver plum wine

Technical field

The present invention relates generally to liquor and preparing technical field thereof, particularly relates to a kind of nourishing the liver plum wine.

Background technology

Wine has special sweet-smelling, be loved by the people, the wine in market is that nourishing function is limited based on white wine, beer, red wine etc. mostly, along with the requirement of people to health is more and more higher, the drinks with nourishing function then can appear in the life of people more frequently.Fruit wine is the mild drinking wine brewageed through techniques such as fragmentation, pressure extracting juice or the fermentation of belt leather seed, immersion or allotments for raw material with the fruit of various artificial growth or wild fruit, it is rich in organic acid, ester class and multivitamin, in brewing fruit wine process, acidity adjustment is most important, generally be used for the raw material of fermentation fruit wine has higher acidity more, organic acid content is too high, can cause that vinosity is sour and astringent, wine body is coarse, be difficult to entrance, there will be wine liquid loss of gloss, muddy phenomenon toward contact.

Summary of the invention

The present invention, in order to make up the deficiency of prior art, provides a kind of nourishing the liver plum wine and preparation method thereof.

The technical solution adopted in the present invention is:

A kind of nourishing the liver plum wine, be made up of following raw material:

Folium Chrysanthemi 0.5-0.6, Yerbadetajo Herb 0.8-0.9, Fructus Gardeniae Preparatus 0.4-0.5, Spora Lygodii 0.6-0.7, Herba Cymbopogonis Citrari 0.9-1.1, ear water amaranth 0.8-0.9, bamboo leaf green wine 20-25, black rice 5-6, potato starch 2-3, aloe 10-15, honey peach 10-15, plum 60-70, distiller's yeast 1-2, perch 10-12, polygalacturonase are appropriate, K ₂c ₄h ₄o ₆in right amount, potassium metabisulfite is appropriate, water is appropriate:

The preparation method of a kind of nourishing the liver plum wine according to claim 1, is characterized in that comprising the following steps:

(1) Folium Chrysanthemi, Yerbadetajo Herb, Fructus Gardeniae Preparatus, Spora Lygodii, Herba Cymbopogonis Citrari, ear water amaranth are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(2) get black rice and boil to obtain black rice, being drawn on perch surface expires neat strip shape gob, enters food steamer boiling after surface uniform smears one deck potato starch, rejects fish-bone and add black rice to stir evenly to obtain fish meal sauce after well-done;

(3) mixing after aloe, honey peach chopping is pulled an oar to obtain aloe honey peach juice, be 0.25% by clapping flat distiller's yeast, aloe honey peach juice and the fish meal sauce of adding after plum stoning at polygalacturonase addition, potassium metabisulfite addition 0.01g/L, initial pH=3.3, filter to obtain former wine after leavening temperature 24 DEG C of condition bottom fermentation 10d;

(4) K is added by the addition of 1.6g/L inward after being mixed with bamboo leaf green wine by former wine ₂c ₄h ₄o ₆rear leave standstill 10-12h, then pour herb liquid into and remain each raw material and be fully blended in that temperature is 50 DEG C, face pressure reduction is carry out membrane ultrafiltration process 30min under 0.14MP and get final product.

Beneficial effect of the present invention is:

Plum wine of the present invention has the salubrious mouthfeel of the fruital of elegant happy people, soft association, by adding K ₂c ₄h ₄o ₆reduce the acidity of fruit wine, thus add fruit wine local flavor and stability, utilize membrane ultrafiltration process that fruit wine transparency is increased, make wine body mouthfeel softer, color is vivid transparent; Wherein added black rice, aloe, honey peach etc. both can heat-clearing nourishing the liver, again can yin-nourishing ease constipation, promote the production of body fluid to quench thirst, to the health of people, there is very large benefit, in addition, the present invention with the addition of multiple herbal medicine in the course of processing, has with stomach ventilation, supports that essence is refreshed oneself, nourishes liver, stimulated the circulation of the blood and cause the muscles and joints to relax, effect of promoting urination and stopping pain.

Embodiment

A kind of nourishing the liver plum wine, be made up of following weight part (kilogram) raw material:

Folium Chrysanthemi 0.5, Yerbadetajo Herb 0.8, Fructus Gardeniae Preparatus 0.4, Spora Lygodii 0.6, Herba Cymbopogonis Citrari 0.9, ear water amaranth 0.8, bamboo leaf green wine 20, black rice 5, potato starch 2, aloe 10, honey peach 10, plum 60, distiller's yeast 1, perch 10, polygalacturonase are appropriate, K ₂c ₄h ₄o ₆in right amount, potassium metabisulfite is appropriate, water is appropriate:

The preparation method of a kind of nourishing the liver plum wine according to claim 1, comprises the following steps:

(1) Folium Chrysanthemi, Yerbadetajo Herb, Fructus Gardeniae Preparatus, Spora Lygodii, Herba Cymbopogonis Citrari, ear water amaranth are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(2) get black rice and boil to obtain black rice, being drawn on perch surface expires neat strip shape gob, enters food steamer boiling after surface uniform smears one deck potato starch, rejects fish-bone and add black rice to stir evenly to obtain fish meal sauce after well-done;

(3) mixing after aloe, honey peach chopping is pulled an oar to obtain aloe honey peach juice, be 0.25% by clapping flat distiller's yeast, aloe honey peach juice and the fish meal sauce of adding after plum stoning at polygalacturonase addition, potassium metabisulfite addition 0.01g/L, initial pH=3.3, filter to obtain former wine after leavening temperature 24 DEG C of condition bottom fermentation 10d;

(4) K is added by the addition of 1.6g/L inward after being mixed with bamboo leaf green wine by former wine ₂c ₄h ₄o ₆rear leave standstill 10-12h, then pour herb liquid into and remain each raw material and be fully blended in that temperature is 50 DEG C, face pressure reduction is carry out membrane ultrafiltration process 30min under 0.14MP and get final product.

Claims (2)

1. a nourishing the liver plum wine, is characterized in that being made up of following raw material:

Folium Chrysanthemi 0.5-0.6, Yerbadetajo Herb 0.8-0.9, Fructus Gardeniae Preparatus 0.4-0.5, Spora Lygodii 0.6-0.7, Herba Cymbopogonis Citrari 0.9-1.1, ear water amaranth 0.8-0.9, bamboo leaf green wine 20-25, black rice 5-6, potato starch 2-3, aloe 10-15, honey peach 10-15, plum 60-70, distiller's yeast 1-2, perch 10-12, polygalacturonase are appropriate, K ₂c ₄h ₄o ₆in right amount, potassium metabisulfite is appropriate, water is appropriate.

2. the preparation method of a kind of nourishing the liver plum wine according to claim 1, is characterized in that comprising the following steps:

(1) Folium Chrysanthemi, Yerbadetajo Herb, Fructus Gardeniae Preparatus, Spora Lygodii, Herba Cymbopogonis Citrari, ear water amaranth are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(2) get black rice and boil to obtain black rice, being drawn on perch surface expires neat strip shape gob, enters food steamer boiling after surface uniform smears one deck potato starch, rejects fish-bone and add black rice to stir evenly to obtain fish meal sauce after well-done;

(3) mixing after aloe, honey peach chopping is pulled an oar to obtain aloe honey peach juice, be 0.25% by clapping flat distiller's yeast, aloe honey peach juice and the fish meal sauce of adding after plum stoning at polygalacturonase addition, potassium metabisulfite addition 0.01g/L, initial pH=3.3, filter to obtain former wine after leavening temperature 24 DEG C of condition bottom fermentation 10d;

(4) K is added by the addition of 1.6g/L inward after being mixed with bamboo leaf green wine by former wine ₂c ₄h ₄o ₆rear leave standstill 10-12h, then pour herb liquid into and remain each raw material and be fully blended in that temperature is 50 DEG C, face pressure reduction is carry out membrane ultrafiltration process 30min under 0.14MP and get final product.