CN106350363A - Honey-aroma wine and preparation method thereof - Google Patents
Honey-aroma wine and preparation method thereof Download PDFInfo
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- CN106350363A CN106350363A CN201610800407.1A CN201610800407A CN106350363A CN 106350363 A CN106350363 A CN 106350363A CN 201610800407 A CN201610800407 A CN 201610800407A CN 106350363 A CN106350363 A CN 106350363A
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
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- 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)
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- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
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- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention relates to a honey-aroma wine and a preparation method thereof. The honey-aroma wine is mainly prepared from honey, dried pumpkin, non-glutinous rice, black soybeans, red rice koji and the like by means of brewing. The preparation method includes filtering and sterilizing the honey, slicing and drying pumpkins, soaking and washing the non-glutinous rice, and soaking and washing the black soybeans; placing the black soybeans and (dried) pumpkin slices on upper layers of the non-glutinous rice, steaming the black soybeans, the pumpkin slices and the non-glutinous rice to obtain steamed raw materials, taking out the steamed raw materials, and cooling the steamed raw materials to reach 30 DEG C approximately; adding the red rice koji into the steamed raw materials with uniformly stirring, and then placing the uniformly mixed raw materials in wine jars; adding the balance water and the honey into the wine jars with uniformly stirring up and down; sealing the wine jars, fermenting for 10 days at 30-35 DEG C, and fermenting another 30 days at 20-25 DEG C; extracting and filtering to obtain clean liquid, heating the clean liquid over water until the temperature reaches 90-95 DEG C, and sterilizing for 40-45 minutes; pouring the clean liquid into settling tanks, settling the clean liquid for 40-50 days and then canning the clean liquid to obtain the finished honey-aroma wine to be drunk. The honey-aroma wine is capable of promoting sleep and blood circulation, nourishing qi and blood for a long term, resolving deficiency-cold of pulses and stomachs and resolving accumulated endogenous cold of five internal organs of a drinker, is high in palatability and makes the drinker feel refreshing after waking up and getting up, thereby being promising in market.
Description
Technical field
The present invention relates to brewing technical field is and in particular to a kind of honey cordiale and its manufacture method.
Background technology
Mel discuss in the Ming Dynasty physician Li Shizhen (1518-1593 A.D.) Compendium of Material Medica road " Mel its be used as medicine have five: heat clearing away also, invigorating middle warmer
Also, removing toxic substances also, moisturize also, pain relieving ".Mel is wholefood and medicine.Semen oryzae sativae have warming middle-Jiao and tonifying deficiency, long qi and blood invigorating,
Arteries and veins stomach deficiency and coldness, disease are tired weak, and deficiency of vital energy symptom such as Weak pulse etc. acts on.Semen sojae atricolor has relieves oedema or abdominal distension through diuresis or purgation swollen, and except pathogenic heat in the stomach, damaging the spleen and stomach dew drenches,
Lower blood stasis, dissipate the effect that endogenous cold is amassed in five coagulation of YIN-cold in ZANG-organ.At present, China's drinks is various in style, but not yet have a kind of using Mel, Fructus Cucurbitae moschatae,
The wine that the raw materials such as Semen oryzae sativae, Semen sojae atricolor are made.
Content of the invention
Based on above-mentioned the deficiencies in the prior art, it is an object of the invention to provide one kind has health-care effect, and mouth
The sweet cordiale felt and its manufacture method.
For reaching above-mentioned purpose, realize the technical scheme is that a kind of honey cordiale.The primary raw material bag of this sweet cordiale
Include Mel, dried pumpkin, Semen oryzae sativae, Semen sojae atricolor, red rice song and water；Described honey cordiale is by the proportioning raw materials brew of following parts by weight
Become: 20～25 parts of Mel, 8～10 parts of dried pumpkin, 30～35 parts of Semen oryzae sativae, 5～6 parts of Semen sojae atricolor, 5.5～6 parts of red rice song, water 18～
31.5 parts.
Preferably, described honey cordiale is brewed by the proportioning raw materials of following parts by weight and is formed: 20 parts of Mel, 8 parts of dried pumpkin,
30 parts of Semen oryzae sativae, 5 parts of Semen sojae atricolor, bent 5.5 parts of red rice, 31.5 parts of water.
Preferably, described honey cordiale is brewed by the proportioning raw materials of following parts by weight and is formed: 25 parts of Mel, dried pumpkin 10
Part, 35 parts of Semen oryzae sativae, 6 parts of Semen sojae atricolor, bent 6 parts of red rice, 18 parts of water.
Preferably, described honey cordiale is brewed by the proportioning raw materials of following parts by weight and is formed: 22 parts of Mel, 9 parts of dried pumpkin,
32 parts of Semen oryzae sativae, 5.5 parts of Semen sojae atricolor, bent 5.8 parts of red rice, 25.7 parts of water.
Preferably, described honey cordiale is brewed by the proportioning raw materials of following parts by weight and is formed: 23 parts of Mel, dried pumpkin 9.5
Part, 33 parts of Semen oryzae sativae, 5.8 parts of Semen sojae atricolor, bent 5.9 parts of red rice, 22.8 parts of water.
For reaching above-mentioned purpose, the another technical scheme realizing the present invention is: a kind of manufacture method of honey cordiale, by following
Step is carried out:
Step 1: Semen oryzae sativae is put in water and soaks 3～4 hours, pick up clean standby；Semen sojae atricolor is put in water and soaks 3～4 hours,
Pick up clean standby；Mel water proof is heated to 65～70 DEG C, sterilizing is taken out standby after 30～40 minutes；Fructus Cucurbitae moschatae is cleaned, cuts
Piece simultaneously takes out after drying standby；
Step 2: in order Semen oryzae sativae, Semen sojae atricolor and dried pumpkin are sequentially placed in digesting apparatus it may be assumed that Semen oryzae sativae is in bottom, Semen sojae atricolor is located at
Intermediate layer, and dried pumpkin is located at the superiors；Take out after Semen oryzae sativae, Semen sojae atricolor and dried pumpkin are cooked and be cooled to 25～35 degree；
Step 3: red rice song is added in above-mentioned raw materials (after cooking and cooling down), puts into the good wine of sterilization treatment after stirring
In altar；
Step 4: and add water and Mel and be stirred so as to mix homogeneously；
Step 5: the altar of sealing wine jar, first control temperature at 30～35 degree, ferment 8～12 days；Control temperature again 20～25
Degree, ferments 25～35 days；
Step 6: the liquid fermenting is filtered, extracts and filter gained clear liquid, water proof is heated to 90～95 DEG C, sterilizing 40～
45 minutes；
Step 7: the liquid having sterilized is poured in settling tank, after precipitating 40～50 days, canned finished product is waited to drink.
Preferably, the manufacture method of described sweet cordiale, sequentially includes the following steps:
Step 1: the Semen oryzae sativae of 30～35 weight portions is put in water and soaks 3～4 hours, pick up clean standby；By 5～6 weight portions
Semen sojae atricolor put in water soak 3～4 hours, pick up clean standby；The Mel water proof of 20～25 weight portions is heated to 65～70
DEG C, sterilizing is taken out standby after 30～40 minutes；By the Fructus Cucurbitae moschatae cleaning of 8～10 weight portions, cut into slices and take out standby after drying；
Step 2: in order Semen oryzae sativae, Semen sojae atricolor and dried pumpkin are sequentially placed in digesting apparatus it may be assumed that Semen oryzae sativae is in bottom, Semen sojae atricolor is located at
Intermediate layer, and dried pumpkin is located at the superiors；Take out after Semen oryzae sativae, Semen sojae atricolor and dried pumpkin are cooked and be cooled to 25～35 degree；
Step 3: red rice song is added in above-mentioned raw materials (after cooking and cooling down), puts into the good wine of sterilization treatment after stirring
In altar；
Step 4: and add the water of 18～31.5 weight portions and the Mel of 20～25 weight portions and be stirred so as to mix all
Even；
Step 5: the altar of sealing wine jar, first control temperature at 30～35 degree, ferment 8～12 days；Control temperature again 20～25
Degree, ferments 25～35 days；
Step 6: the liquid fermenting is filtered, extracts and filter gained clear liquid, water proof is heated to 90～95 DEG C, sterilizing 40～
45 minutes；
Step 7: the liquid having sterilized is poured in settling tank, after precipitating 40～50 days, canned finished product is waited to drink.
This product be through for many years repeatedly development test out, the sweet cordiale of the present invention has the advantage that and can promote to sleep
Sleep, have blood circulation, long qi and blood invigorating, arteries and veins stomach deficiency and coldness, apply five coagulation of YIN-cold in ZANG-organ long-pending endogenous cold effect, drunk and blurted out, got up after wakeing up and feel essence
God is good refreshing, is a kind of good wine having very much market prospect.The sweet cordiale of the present invention is subject to the welcome of consumers in general and likes.
Specific embodiment
By describing the technology contents of the present invention in detail and being realized purpose and effect, below in conjunction with embodiment specifically
Bright.
Embodiment 1
, take Semen oryzae sativae 30 weight portion, Semen sojae atricolor 5 weight portion, pumpkin slice (doing) 8 weight portion, red rice song 5.5 weights taking 100 weight portions as a example
Amount part, Mel 20 weight portion, water 31.5 weight portion.
The Semen oryzae sativae of 30 weight portions is put in water and soaks four hours, pick up wash clean and put into steamed rice basin, simultaneously by 5 weight portions
Semen sojae atricolor put in water four hours of immersion, pick up wash clean and put into steamed rice basin Semen oryzae sativae upper strata, the more dry dried pumpkin by 8 weight portions
Piece puts into Semen sojae atricolor upper strata in steamed rice basin, cooks taking-up and is cooled to 30 degree.Again the red rice song of 6 weight portions is added to above-mentioned raw materials
In, place into after stirring in the good wine jar of sterilization treatment, add the Mel of 20 weight portions and the water of surplus, stir up and down
Uniformly.30 degree of altar temperature control of sealing, ferments 10 days.20 degree of temperature control again, ferment 30 days.Extract and filter gained clear liquid water proof heating 90
DEG C, sterilize 42.5 minutes.Taking-up pours into settling tank, precipitation canned one-tenth finished product after 45 days, waits to drink.
Embodiment 2
, take Semen oryzae sativae 25 weight portion, Semen sojae atricolor 6 weight portion, Fructus Cucurbitae moschatae dry tablet (doing) 10 weight portion, red rice song 6 weights taking 100 weight portions as a example
Amount part, Mel 25 weight portion, water 18 weight portion.
The Semen oryzae sativae of 25 weight portions is put in water and soaks four hours, pick up wash clean and put into steamed rice basin, simultaneously by 6 weight portions
Semen sojae atricolor put in water four hours of immersion, pick up wash clean and put into steamed rice basin Semen oryzae sativae upper strata, the more dry Fructus Cucurbitae moschatae by 10 weight portions
Dry tablet puts into Semen sojae atricolor upper strata in steamed rice basin, cooks taking-up and is cooled to 35 degree.Again the red rice song of 6 weight portions is added to above-mentioned raw materials
In, place into after stirring in the good wine jar of sterilization treatment, add the Mel of 25 weight portions and the water of surplus, stir up and down
Uniformly.35 degree of altar temperature control of sealing, ferments 12 days.25 degree of temperature control again, ferment 35 days.Extract and filter gained clear liquid water proof heating 95
DEG C, sterilize 45 minutes.Taking-up pours into settling tank, precipitation canned one-tenth finished product after 50 days, waits to drink.
Embodiment 3
, take Semen oryzae sativae 32 weight portion, Semen sojae atricolor 5.5 weight portion, pumpkin slice (doing) 9 weight portion, red rice song 5.8 taking 100 weight portions as a example
Weight portion, Mel 22 weight portion, water 25.7 weight portion.
The Semen oryzae sativae of 32 weight portions is put in water and soaks four hours, pick up wash clean and put into steamed rice basin, simultaneously by 5.5 weight
The Semen sojae atricolor of part puts into four hours of immersion in water, picks up wash clean and puts into steamed rice basin Semen oryzae sativae upper strata, the more dry Fructus Cucurbitae moschatae by 9 weight portions
Piece puts into Semen sojae atricolor upper strata in steamed rice basin, cooks taking-up and is cooled to 28 degree.Again the red rice song of 5.8 weight portions is added to above-mentioned raw materials
In, place into after stirring in the good wine jar of sterilization treatment, add the Mel of 22 weight portions and the water of surplus, stir up and down
Uniformly.32 degree of altar temperature control of sealing, ferments 9 days.22 degree of temperature control again, ferment 28 days.Extract and filter gained clear liquid water proof heating 92
DEG C, sterilize 42 minutes.Taking-up pours into settling tank, precipitation canned one-tenth finished product after 43 days, waits to drink.
Embodiment 4
, take Semen oryzae sativae 33 weight portion, Semen sojae atricolor 5.8 weight portion, pumpkin slice (doing) 9.5 weight portion, red rice is bent taking 100 weight portions as a example
5.9 weight portions, Mel 23 weight portion, water 22.8 weight portion.
The Semen oryzae sativae of 33 weight portions is put in water and soaks four hours, pick up wash clean and put into steamed rice basin, simultaneously by 5.8 weight
The Semen sojae atricolor of part puts into four hours of immersion in water, picks up wash clean and puts into steamed rice basin Semen oryzae sativae upper strata, the more dry south by 9.5 weight portions
Semen sojae atricolor upper strata in steamed rice basin put into by green tea produced in Anhui Province, cooks taking-up and is cooled to 33 degree.Again the red rice song of 5.9 weight portions is added to above-mentioned former
In material, place into after stirring in the good wine jar of sterilization treatment, add the Mel of 23 weight portions and the water of surplus, stir up and down
Mix uniformly.33 degree of altar temperature control of sealing, ferments 11 days.23 degree of temperature control again, ferment 33 days.Extract and filter the heating of gained clear liquid water proof
93 DEG C, sterilize 43 minutes.Taking-up pours into settling tank, precipitation canned one-tenth finished product after 48 days, waits to drink.
The foregoing is only embodiments of the invention, not thereby limit the present invention the scope of the claims, every using this
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technical fields, all
It is included within the scope of the present invention.
Claims (7)
1. a kind of honey cordiale is it is characterised in that the primary raw material of this sweet cordiale includes Mel, Fructus Cucurbitae moschatae, Semen oryzae sativae, Semen sojae atricolor, red rice song
And water；Described honey cordiale is brewed by the proportioning raw materials of following parts by weight and is formed: 20～25 parts of Mel, 8～10 parts of dried pumpkin, round-grained rice
30～35 parts of rice, 5～6 parts of Semen sojae atricolor, 5.5～6 parts of red rice song, 18～31.5 parts of water.
2. according to claim 1 honey cordiale it is characterised in that: described honey cordiale press following parts by weight proportioning raw materials
Brew forms: 20 parts of Mel, 8 parts of dried pumpkin, 30 parts of Semen oryzae sativae, 5 parts of Semen sojae atricolor, bent 5.5 parts of red rice, 31.5 parts of water.
3. according to claim 1 honey cordiale it is characterised in that: described honey cordiale press following parts by weight proportioning raw materials
Brew forms: 25 parts of Mel, 10 parts of dried pumpkin, 35 parts of Semen oryzae sativae, 6 parts of Semen sojae atricolor, bent 6 parts of red rice, 18 parts of water.
4. according to claim 1 honey cordiale it is characterised in that: described honey cordiale press following parts by weight proportioning raw materials
Brew forms: 22 parts of Mel, 9 parts of dried pumpkin, 32 parts of Semen oryzae sativae, 5.5 parts of Semen sojae atricolor, bent 5.8 parts of red rice, 25.7 parts of water.
5. according to claim 1 honey cordiale it is characterised in that: described honey cordiale press following parts by weight proportioning raw materials
Brew forms: 23 parts of Mel, 9.5 parts of dried pumpkin, 33 parts of Semen oryzae sativae, 5.8 parts of Semen sojae atricolor, bent 5.9 parts of red rice, 22.8 parts of water.
6. a kind of manufacture method of honey cordiale is it is characterised in that sequentially include the following steps:
Step 1: Semen oryzae sativae is put in water and soaks 3～4 hours, pick up clean standby；Semen sojae atricolor is put in water and soaks 3～4 hours,
Pick up clean standby；Mel water proof is heated to 65～70 DEG C, sterilizing is taken out standby after 30～40 minutes；Fructus Cucurbitae moschatae is cleaned, cuts
Piece simultaneously takes out after drying standby；
Step 2: in order Semen oryzae sativae, Semen sojae atricolor and dried pumpkin are sequentially placed in digesting apparatus, take out after cooking and be cooled to 25～35
Degree；
Step 3: red rice song is added in above-mentioned raw materials, puts into after stirring in the good wine jar of sterilization treatment；
Step 4: and add water and Mel and be stirred so as to mix homogeneously；
Step 5: the altar of sealing wine jar, first control temperature at 30～35 degree, ferment 8～12 days；Control temperature again 20～25
Degree, ferments 25～35 days；
Step 6: the liquid fermenting is filtered, extracts and filter gained clear liquid, water proof is heated to 90～95 DEG C, sterilizing 40～
45 minutes；
Step 7: the liquid having sterilized is poured in settling tank, after precipitating 40～50 days, canned finished product is waited to drink.
7. the manufacture method of honey cordiale according to claim 6 is it is characterised in that sequentially include the following steps:
Step 1: the Semen oryzae sativae of 30～35 weight portions is put in water and soaks 3～4 hours, pick up clean standby；By 5～6 weight portions
Semen sojae atricolor put in water soak 3～4 hours, pick up clean standby；The Mel water proof of 20～25 weight portions is heated to 65～70
DEG C, sterilizing is taken out standby after 30～40 minutes；By the Fructus Cucurbitae moschatae cleaning of 8～10 weight portions, cut into slices and take out standby after drying；
Step 2: in order Semen oryzae sativae, Semen sojae atricolor and dried pumpkin are sequentially placed in digesting apparatus, take out after cooking and be cooled to 25～35
Degree；
Step 3: red rice song is added in above-mentioned raw materials, puts into after stirring in the good wine jar of sterilization treatment；
Step 4: and add the water of 18～31.5 weight portions and the Mel of 20～25 weight portions and be stirred so as to mix all
Even；
Step 5: the altar of sealing wine jar, first control temperature at 30～35 degree, ferment 8～12 days；Control temperature again 20～25
Degree, ferments 25～35 days；
Step 6: the liquid fermenting is filtered, extracts and filter gained clear liquid, water proof is heated to 90～95 DEG C, sterilizing 40～
45 minutes；
Step 7: the liquid having sterilized is poured in settling tank, after precipitating 40～50 days, canned finished product is waited to drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610800407.1A CN106350363A (en) | 2016-09-02 | 2016-09-02 | Honey-aroma wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610800407.1A CN106350363A (en) | 2016-09-02 | 2016-09-02 | Honey-aroma wine and preparation method thereof |
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Family
ID=57858966
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107746775A (en) * | 2017-12-07 | 2018-03-02 | 建瓯市徐墩镇中齐缘食品科技研究所 | Honeymoon health wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101041802A (en) * | 2007-03-20 | 2007-09-26 | 邓昭存 | Brewing technique for honey wine |
| CN101074412A (en) * | 2006-05-20 | 2007-11-21 | 张远辉 | Pumpkin wine and its fermentation |
| CN102408966A (en) * | 2011-10-13 | 2012-04-11 | 江苏恒顺醋业股份有限公司 | Monascus rice wine and preparation method thereof |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN103468470A (en) * | 2013-09-20 | 2013-12-25 | 余云有 | Preparation method for jun date and honey wine |
| CN105482952A (en) * | 2016-01-25 | 2016-04-13 | 余云有 | Making method for folium artemisiae argyi and honey wine |
-
2016
- 2016-09-02 CN CN201610800407.1A patent/CN106350363A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101074412A (en) * | 2006-05-20 | 2007-11-21 | 张远辉 | Pumpkin wine and its fermentation |
| CN101041802A (en) * | 2007-03-20 | 2007-09-26 | 邓昭存 | Brewing technique for honey wine |
| CN102408966A (en) * | 2011-10-13 | 2012-04-11 | 江苏恒顺醋业股份有限公司 | Monascus rice wine and preparation method thereof |
| CN102978075A (en) * | 2012-12-30 | 2013-03-20 | 余云有 | Honey glutinous rice wine |
| CN103468470A (en) * | 2013-09-20 | 2013-12-25 | 余云有 | Preparation method for jun date and honey wine |
| CN105482952A (en) * | 2016-01-25 | 2016-04-13 | 余云有 | Making method for folium artemisiae argyi and honey wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107746775A (en) * | 2017-12-07 | 2018-03-02 | 建瓯市徐墩镇中齐缘食品科技研究所 | Honeymoon health wine |
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