CN106398966A - Health wine with plant functionality and preparation method of health wine with plant functionality - Google Patents
Health wine with plant functionality and preparation method of health wine with plant functionality Download PDFInfo
- Publication number
- CN106398966A CN106398966A CN201610968530.4A CN201610968530A CN106398966A CN 106398966 A CN106398966 A CN 106398966A CN 201610968530 A CN201610968530 A CN 201610968530A CN 106398966 A CN106398966 A CN 106398966A
- Authority
- CN
- China
- Prior art keywords
- raw material
- steaming
- wine
- health preserving
- qualified
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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
-
- 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)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- 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
- A61K36/8994—Coix (Job's tears)
Abstract
The invention discloses a health wine with plant functionality. The health wine with plant functionality is characterized by comprising, by mass, 35-50% of black glutinous rice, 10-25% of black soybean, 10-25% of coix seed and 10-25% of fruit of honey raisin tree.
Description
Technical field
The present invention relates to Plant functional health preserving wine field.More particularly, to plant formula, production technology and functional health
Technology.
Background technology
With quickly propelling of social development process, consumer's also more and more higher of the requirement to wine.In addition high spirit is drunk
After many, liver there is is the accident causing that necessarily endangers and drink to get more and more, lead to Chinese liquor demand increasingly to decline.With health
The enhancing of the consumption consciousness and the lifting of level of consumption, and the Public-opinion directing of the authoritative sources such as food, health care, press,
Consumer also gradually returns rationality to the consumption of wine, the shift in demand of wine is arrived and is particular about green, healthy, quality and beneficial human body
Health is come up.Traditional liquor, after experienced 10 year golden period of development, has stepped into retroversion route.In future, possess reputation, quality
Degree and the Plant functional health preserving wine of health degree and its production method will be increasingly becoming the market mainstream, become the first-selection of consumer.
At present, some the health preserving wine compositions on market are single, more or less with the addition of some auxiliary wine brewing additives, with less function
The effect of health preserving.
Content of the invention
The technical problem to be solved in the present invention is：There is provided a kind of Plant functional health preserving wine, using containing natural carbon aquation
The plant kernel of compound, unsaturated fatty acid, aminoacid, cellulose, vitamin and several mineral materials and trace element passes through
Natural fermentation, distill out wine and substitute traditional liquor and common health preserving wine.
The technical scheme is that：A kind of Plant functional health preserving wine, its raw material in parts by mass, comprises：Black glutinous rice
35-50%, Semen sojae atricolor 10-20%, seed of Job's tears 10-20% and Semen Hoveniae (Fructus Hoveniae) 10-20%.
Its raw material in parts by mass, comprises：Black glutinous rice 45%, Semen sojae atricolor 15%, seed of Job's tears 15% and Semen Hoveniae (Fructus Hoveniae) 15%.
A kind of production method of Plant functional health preserving wine, it comprises the steps of:
（1）Choose described raw material, remove immature, not full, impurity and the granule that goes mouldy；
（2）Raw material after will be selected enters water cleaning, is subsequently placed in container and adds pure water to soak, and must keep raw material surfacing,
Water level must exceed raw material surface 12-15cm, and duration is in 18-22h；
（3）Carry out just steaming by soaking qualified raw material, time 10-20 minute；
（4）Raw material after first steaming is carried out stewing grain process, the water yield will exceed raw material surface 4-6cm；
（5）Raw material qualified for stewing grain is carried out multiple steaming, the 99% saturating heart, 100% opening will be reached；
（6）By the raw material spreading for cooling after multiple steaming, vanning cultivation, join barrelling fermentation after groove, temperature is at 28-32 DEG C；
（7）Finished wine is drawn after the qualified raw material that ferments is distilled.
Beneficial effects of the present invention：It is raw material that the present invention adopts black glutinous rice, Semen sojae atricolor, seed of Job's tears, using the life of the present invention
Production. art, makes after fermentation process through heating, brews out the Plant functional health preserving wine of pure natural, main raw material(s) of the present invention
Source pure plant, without any additive and pigment etc. in brewing process, has prevented the material that is detrimental to health from raw material
Generation.Relatively conventional wine in brewing process using additive, pigment, blend ethanol etc., the present invention provide plant function
Property health preserving wine then by carrying out to raw material just steaming, stewing grain, multiple steamings, spreading for cooling, cultivation of casing, join groove, barrelling fermentation, distill after go out
Wine.Therefore, the quality of this Plant functional health preserving wine has obtained absolute guarantee, more green, more beneficial health.And plant
Nutritional labeling in raw material, medicine healthy sofa composition etc. are effectively maintained, and having dries supports except wind, dysuria, spleen invigorating
The effect of stomach, tranquillizing and allaying excitement, be a kind of Plant functional health preserving wine of ecosystem.
Through the detection of local quality supervision department, this Plant functional health preserving wine does not contain methanol, and pure transparent, taste flavor has plant
Thing fragrance.Have easypro suitable, alcohol soft sweet the features such as, this Plant functional health preserving wine is like nature itself, pure and beautiful flawless, solution of the present invention
Conventional health preserving wine of having determined adopts alcohol concocted, interpolation pigment etc., leads to the high deficiency of methanol content inside wine, using the battalion of plant
Form point and medicine healthy sofa composition carries out equilibrium collocation, natural fermentation, distill out wine.More green, more healthy, allow people drink U.S.
The effect of function health preserving is reached while wine.
Brief description
Fig. 1 is the process chart of the present invention.
Specific embodiment
Embodiment 1
Step is 1.：Selected black glutinous rice 40%, Semen sojae atricolor 20%, seed of Job's tears 20%, Semen Hoveniae (Fructus Hoveniae) 20%, remove immature, not full, impurity and
Go mouldy granule；
Step is 2.：Raw material after will be selected enters water cleaning, is subsequently placed in container and adds pure water to soak, and raw material surface must be kept to put down
Whole, water level must exceed raw material surface 12-15cm, and duration is in 20H；
Step is 3.：Carry out just steaming by soaking qualified raw material, time 10-20 minute, see raw material 50% deliquescing, 10% opening, inside have
The white heart on a small quantity；
Step is 4.：Raw material after first steaming is carried out stewing grain process, the water yield will exceed raw material surface 4-6cm；
Step is 5.：Raw material qualified for stewing grain is carried out multiple steaming, the 99% saturating heart, 100% opening will be reached；
Step is 6.：By the raw material spreading for cooling after multiple steaming, vanning cultivation, join barrelling fermentation after groove, temperature is at 28-32 DEG C；
Step is 7.：Finished wine is drawn after the qualified raw material that ferments is distilled.
Embodiment 2
Step is 1.：Selected in parts by mass：Black glutinous rice 35%, Semen sojae atricolor 20%, seed of Job's tears 25%, the raw material of Semen Hoveniae (Fructus Hoveniae) 20%, remove not
Ripe, not full, impurity and the granule that goes mouldy；
Step is 2.：Raw material after will be selected enters water cleaning, is subsequently placed in container and adds pure water to soak, and raw material surface must be kept to put down
Whole, water level must exceed raw material surface 12-15cm, and duration is in 20H；
Step is 3.：Carry out just steaming by soaking qualified raw material, time 10-20 minute, see raw material 50% deliquescing, 10% opening, inside have
The white heart on a small quantity；
Step is 4.：Raw material after first steaming is carried out stewing grain process, the water yield will exceed raw material surface 4-6cm；
Step is 5.：Raw material qualified for stewing grain is carried out multiple steaming, the 99% saturating heart, 100% opening will be reached；
Step is 6.：By the raw material spreading for cooling after multiple steaming, vanning cultivation, join barrelling fermentation after groove, temperature is at 28-32 DEG C；
Step is 7.：Finished wine is drawn after the qualified raw material that ferments is distilled.
Embodiment 3
Its raw material is in parts by mass：Black glutinous rice 45%, Semen sojae atricolor 20%, seed of Job's tears 20, Semen Hoveniae (Fructus Hoveniae) 15%
Step is 1.：Raw material described in selected claim 1, removes immature, not full, impurity and the granule that goes mouldy；
Step is 2.：Raw material after will be selected enters water cleaning, is subsequently placed in container and adds pure water to soak, and raw material surface must be kept to put down
Whole, water level must exceed raw material surface 12-15cm, and duration is in 20H；
Step is 3.：Carry out just steaming by soaking qualified raw material, time 10-20 minute, see raw material 50% deliquescing, 10% opening, inside have
The white heart on a small quantity；
Step is 4.：Raw material after first steaming is carried out stewing grain process, the water yield will exceed raw material surface 4-6cm；
Step is 5.：Raw material qualified for stewing grain is carried out multiple steaming, the 99% saturating heart, 100% opening will be reached；
Step is 6.：By the raw material spreading for cooling after multiple steaming, vanning cultivation, join barrelling fermentation after groove, temperature is at 28-32 DEG C；
Step is 7.：Finished wine is drawn after the qualified raw material that ferments is distilled.
Develop " a kind of Plant functional of feeding pure plant, pure natural and the various trace elements containing needed by human body
Health preserving wine ".Its nutrient composition content effect is as follows：
1. black glutinous rice is a kind of medicine, the rice of food dual-purpose, and carbohydrate containing, vitamin and calcium, phosphorus, potassium, magnesium, ferrum, zinc etc. are micro-
Secondary element, has the effects such as enriching yin and nourishing kidney, body-building warming the stomach, improving eyesight promoting blood circulation, liver heat removing intestine moistening, cunning wet benefit essence, tonifying the lung slow muscle, to giddy
Dizzy, anemia poliosis, soreness of the waist and knees, nyctalopia tinnitus disease curative effect it is further preferred that, being eaten for a long time can life lengthening.
2. in Semen sojae atricolor, protein content is up to 36%-40%, its contained unsaturated fatty acid, can promote the generation of cholesterol
Thank, reduction blood fat, prevention of cardiovascular disease, and the cellulosic content of Semen sojae atricolor is high, can promote enterogastric peristalsis.And also have treatment wind
Wet, defying age and other effects.
3. Semen Coiciss contain aminoacid, protein, saccharide.Edible QI invigorating of making light of one's life by commiting suicide, the work(of sharp the intestines and stomach.Medicinal have to dry remove
Wind, clearing away heat and discharging pus, eliminating impediment and relieving pain are notable to dysuria, edema, tinea pedis and rheumatalgia and other effects.
4. Semen Hoveniae (Fructus Hoveniae) is nutritious, containing protein, fat, carbohydrate, cellulose, vitamin B1, potassium, sodium, calcium, ferrum,
Zinc.Wherein, the content of calisanin will height compared with other fruit.There is Vitamin C disease, dissipating blood stasis for subsidence of swelling, the effect calmed the nerves.
Claims (3)
1. a kind of Plant functional health preserving wine it is characterised in that：Its raw material in parts by mass, comprises：Black glutinous rice 35-50%, black big
Bean 10-25%, seed of Job's tears 10-25% and Semen Hoveniae (Fructus Hoveniae) 10-25%.
2. a kind of Plant functional health preserving wine according to claim 1 it is characterised in that：Its raw material in parts by mass, wraps
Contain：Black glutinous rice 45%, Semen sojae atricolor 20%, seed of Job's tears 20% and Semen Hoveniae (Fructus Hoveniae) 15%.
3. as claimed in claim 1 a kind of Plant functional health preserving wine it is characterised in that：It comprises the steps of
（1）Choose described raw material, remove immature, not full, impurity and the granule that goes mouldy；
（2）Raw material after will be selected enters water cleaning, is subsequently placed in container and adds pure water to soak, and must keep raw material surfacing,
Water level must exceed raw material surface 12-15cm, and duration is in 18-22h；
（3）Carry out just steaming by soaking qualified raw material, time 10-20 minute；
（4）Raw material after first steaming is carried out stewing grain process, the water yield will exceed raw material surface 4-6cm；
（5）Raw material qualified for stewing grain is carried out multiple steaming, the 99% saturating heart, 100% opening will be reached；
（6）By the raw material spreading for cooling after multiple steaming, vanning cultivation, join barrelling fermentation after groove, temperature is at 28-32 DEG C；
（7）Finished wine is drawn after the qualified raw material that ferments is distilled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610968530.4A CN106398966A (en) | 2016-10-27 | 2016-10-27 | Health wine with plant functionality and preparation method of health wine with plant functionality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610968530.4A CN106398966A (en) | 2016-10-27 | 2016-10-27 | Health wine with plant functionality and preparation method of health wine with plant functionality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106398966A true CN106398966A (en) | 2017-02-15 |
Family
ID=58014487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610968530.4A Pending CN106398966A (en) | 2016-10-27 | 2016-10-27 | Health wine with plant functionality and preparation method of health wine with plant functionality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106398966A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108485875A (en) * | 2018-06-27 | 2018-09-04 | 泰顺县云龙泉酒业有限公司 | A kind of preparation method of wine of seed of Jobs tears |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105065A (en) * | 1994-01-07 | 1995-07-12 | 戈大庆 | Technology for producing lucid ganoderma wine |
| CN102618417A (en) * | 2012-04-17 | 2012-08-01 | 黄金洪 | Black wine and brewing method thereof |
| CN104099213A (en) * | 2014-06-27 | 2014-10-15 | 山西省农业科学院生物技术研究中心 | Amaranthus hypochondriacus miscellaneous grain crop health liquor and making method thereof |
| CN104357270A (en) * | 2014-07-23 | 2015-02-18 | 王怀能 | Solid fermentation preparation method for jujube wine |
| CN104962430A (en) * | 2015-07-27 | 2015-10-07 | 四川理工学院 | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield |
| CN105802804A (en) * | 2016-05-17 | 2016-07-27 | 云南润攀生物科技有限公司 | Health care wine prepared from Maca, fruit of Chinese wolfberry, white glutinous rice and purple glutinous rice for ladies, and brewing process of health care wine |
-
2016
- 2016-10-27 CN CN201610968530.4A patent/CN106398966A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105065A (en) * | 1994-01-07 | 1995-07-12 | 戈大庆 | Technology for producing lucid ganoderma wine |
| CN102618417A (en) * | 2012-04-17 | 2012-08-01 | 黄金洪 | Black wine and brewing method thereof |
| CN104099213A (en) * | 2014-06-27 | 2014-10-15 | 山西省农业科学院生物技术研究中心 | Amaranthus hypochondriacus miscellaneous grain crop health liquor and making method thereof |
| CN104357270A (en) * | 2014-07-23 | 2015-02-18 | 王怀能 | Solid fermentation preparation method for jujube wine |
| CN104962430A (en) * | 2015-07-27 | 2015-10-07 | 四川理工学院 | Mixed-grain Sichuan-process Xiaoqu white spirit production technique capable of producing ethyl acetate at high yield |
| CN105802804A (en) * | 2016-05-17 | 2016-07-27 | 云南润攀生物科技有限公司 | Health care wine prepared from Maca, fruit of Chinese wolfberry, white glutinous rice and purple glutinous rice for ladies, and brewing process of health care wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘平怀: "《生物工艺实验》", 31 March 2012, 南京大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108485875A (en) * | 2018-06-27 | 2018-09-04 | 泰顺县云龙泉酒业有限公司 | A kind of preparation method of wine of seed of Jobs tears |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1631227A (en) | Production technique of black soya bean nutritious health caring drink and food | |
| CN104082738B (en) | A kind of folium lycii strawberry honey powder and processing method thereof | |
| CN104082476A (en) | Honey, green plum and black tea powder and processing method thereof | |
| CN105533503A (en) | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor | |
| CN106551310A (en) | A kind of manufacture method of lily-lotus seed food Amylum Puerariae Radicis cake | |
| CN105249066A (en) | Preparation method of laver and tremella beverage | |
| CN106261791A (en) | A kind of dispensing soya sauce Han Herba Dendrobii | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN104720010A (en) | Peanut seafood liver smoothing sauce and preparation method thereof | |
| KR101937645B1 (en) | Ginseng Chicken Soup Manufacturing method | |
| CN101380087A (en) | Henry chinkapin batata porridge production method | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN106398966A (en) | Health wine with plant functionality and preparation method of health wine with plant functionality | |
| CN105614835A (en) | Water chestnut leek flower sauce and preparation method thereof | |
| CN100998421B (en) | Method for roasting baged egg food with plant nutrient | |
| CN105265722A (en) | Fabrication method of molasses yam beans | |
| CN105851933A (en) | Preparation technology of health care pickled fish | |
| CN105462787A (en) | Brewing method of black bean and glutinous rice wine | |
| CN106035943A (en) | Processing method of sugar preserved purple sweet potato strips | |
| CN106387252A (en) | Elatagnusconteta roxb fruit roll processing method | |
| CN110521947A (en) | Pig hand sauce and preparation method thereof | |
| CN104839287A (en) | Health-preserving rice cake applied in the fat removing and body shaping health-care field | |
| CN104473124A (en) | Preparation method of cattle hide collagenpaste | |
| CN104207240A (en) | Milk-taste beverage with carrot and lentinula edodes and preparation method thereof | |
| CN104273227A (en) | Chinese yam-gingko-soybean milk beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170215 |
|
| RJ01 | Rejection of invention patent application after publication |