CN106222016A - A kind of wine fermented with osmanthus flower - Google Patents
A kind of wine fermented with osmanthus flower Download PDFInfo
- Publication number
- CN106222016A CN106222016A CN201610698667.2A CN201610698667A CN106222016A CN 106222016 A CN106222016 A CN 106222016A CN 201610698667 A CN201610698667 A CN 201610698667A CN 106222016 A CN106222016 A CN 106222016A
- Authority
- CN
- China
- Prior art keywords
- flos
- wine fermented
- osmanthus flower
- flower
- cucurbitae
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/57—Magnoliaceae (Magnolia family)
- A61K36/575—Magnolia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
- A61K36/638—Ligustrum, e.g. Chinese privet
Abstract
A kind of wine fermented with osmanthus flower, in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200～400, Folium Ligustri pubescentis: 20～40, Magnolia denudata Desr.: 30～50, Mel: 10～30, white sugar: 100～200, ethanol: 2000～4000, possibly together with Flos Cucurbitae 50～100.It is an object of the invention to make a kind of wine fermented with osmanthus flower, this wine fermented with osmanthus flower is mainly made up of natural flower, and, adding Flos Cucurbitae, Flos Cucurbitae produces reaction with Flos Osmanthi Fragrantis, creates splendid mouthfeel and produces abundant probiotic bacteria.
Description
Technical field
The present invention relates to agriculture field, particularly a kind of wine fermented with osmanthus flower.
Background technology
Flos Osmanthi Fragrantis has good medical value, warm in nature, acrid in the mouth, enters lung, large intestine channel, decoct soup, make tea or infusing drugs in wine take orally, have warming middle-JIAO
Cold expelling, warming the stomach pain relieving, the effect of scattered silt of reducing phlegm, have a constant current modulation to inappetence, phlegm retention cough with asthma, hemorrhoid, dysentery, amenorrhea stomachache
Effect；But mouthfeel is the best, kind is single problem that wine fermented with osmanthus flower in the market exists.
Summary of the invention
The present invention adopts the following technical scheme that
A kind of wine fermented with osmanthus flower, in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200～400, Folium Ligustri pubescentis: 20～40, Magnolia denudata Desr.: 30
～50, Mel: 10～30, white sugar: 100～200, ethanol: 2000～4000, possibly together with Flos Cucurbitae 50～100.
Further, in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200, Folium Ligustri pubescentis: 20, Magnolia denudata Desr.: 40, Mel:
20, white sugar: 100, ethanol: 2000, Flos Cucurbitae 50.
It is an object of the invention to make a kind of wine fermented with osmanthus flower, this wine fermented with osmanthus flower is mainly made up of natural flower, and, add
Flos Cucurbitae, Flos Cucurbitae produces reaction with Flos Osmanthi Fragrantis, creates splendid mouthfeel and produces the probiotic bacteria enriched.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiments that technical staff is obtained under not making creative work premise, broadly fall into the model of present invention protection
Enclose.
A kind of wine fermented with osmanthus flower, in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200～400, Folium Ligustri pubescentis: 20～40, Magnolia denudata
Flower: 30～50, Mel: 10～30, white sugar: 100～200, ethanol: 2000～4000, possibly together with Flos Cucurbitae 50～100.
Preferably: in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200, Folium Ligustri pubescentis: 20, Magnolia denudata Desr.: 40, Mel:
20, white sugar: 100, ethanol: 2000, Flos Cucurbitae 50.
It is an object of the invention to make a kind of wine fermented with osmanthus flower, this wine fermented with osmanthus flower is mainly made up of natural flower, and, add
Flos Cucurbitae, Flos Cucurbitae produces reaction with Flos Osmanthi Fragrantis, creates splendid mouthfeel and produces the probiotic bacteria enriched.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every utilize this
Equivalent structure or equivalence flow process that bright description is made convert, or are directly or indirectly used in other relevant technology neck
Territory, is the most in like manner included in the scope of patent protection of the present invention.
Claims (2)
1. a wine fermented with osmanthus flower, in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200～400, Folium Ligustri pubescentis: 20～40, Magnolia denudata Desr.:
30～50, Mel: 10～30, white sugar: 100～200, ethanol: 2000～4000；It is characterized in that: possibly together with Flos Cucurbitae 50
～100.
2. wine fermented with osmanthus flower as claimed in claim 1, it is characterised in that: in parts by weight, composed of the following components: Flos Osmanthi Fragrantis: 200,
Folium Ligustri pubescentis: 20, Magnolia denudata Desr.: 40, Mel: 20, white sugar: 100, ethanol: 2000, Flos Cucurbitae 50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610698667.2A CN106222016A (en) | 2016-08-22 | 2016-08-22 | A kind of wine fermented with osmanthus flower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610698667.2A CN106222016A (en) | 2016-08-22 | 2016-08-22 | A kind of wine fermented with osmanthus flower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106222016A true CN106222016A (en) | 2016-12-14 |
Family
ID=57553634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610698667.2A Pending CN106222016A (en) | 2016-08-22 | 2016-08-22 | A kind of wine fermented with osmanthus flower |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106222016A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705177A (en) * | 2009-11-09 | 2010-05-12 | 陈进军 | Osmanthus tea liquor and preparation method thereof |
| CN102994343A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Osmanthus-flavored wine and preparation method thereof |
-
2016
- 2016-08-22 CN CN201610698667.2A patent/CN106222016A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705177A (en) * | 2009-11-09 | 2010-05-12 | 陈进军 | Osmanthus tea liquor and preparation method thereof |
| CN102994343A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Osmanthus-flavored wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |