CN107854494A - A kind of preparation method of stink bug wine - Google Patents
A kind of preparation method of stink bug wine Download PDFInfo
- Publication number
- CN107854494A CN107854494A CN201711112726.4A CN201711112726A CN107854494A CN 107854494 A CN107854494 A CN 107854494A CN 201711112726 A CN201711112726 A CN 201711112726A CN 107854494 A CN107854494 A CN 107854494A
- Authority
- CN
- China
- Prior art keywords
- mixed liquor
- aspongopus
- wine
- preparation
- stink bug
- 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.)
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Epidemiology (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Botany (AREA)
- Insects & Arthropods (AREA)
- Medicinal Preparation (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation method of stink bug wine, its preparation process is：The first step：Appropriate dry aspongopus is chosen with mass percent 10%：Uniformly mixed in 90% input edible ethanol liquid, mixed liquor is heated with 70 degree~85 degree of temperature, heat time is 2~4h, heating while using stir pressure ram to the dry aspongopus in mixed liquor repeatedly stir extrude so that the property of medicine well into mixed liquor, seal after heating and cool down at normal temperatures immediately, be placed under cool environment and deposit after cooling；Second step：The mixed liquor for housing at least half a year is proportionally carried out to blend the different stink bug wine of obtained alcohol content.The property of medicine of aspongopus is preserved and improved using the mode of wine by it, and prevention disease can be reached for a long time by drinking, and is improved constitution, is avoided deficiency of vital energy anti-aging and other effects.
Description
Technical field
The invention belongs to health preserving wine technical field, is related to a kind of preparation method of stink bug wine.
Background technology
Aspongopus is a kind of Chinese medicine, has and treats the insufficiency of the spleen stagnation of the circulation of vital energy, kidney yang deficiency and other effects, because many people are simply by Chinese medicine
Just taken when Western medicine must equally be out of shape, its value does not obtain maximum embodiment, and the value key of Chinese medicine is that long-term use changes
Philanthropist's body, it is therefore desirable to which being incorporated Chinese medicine in the food of some often feedings to be eaten for a long time for people improves constitution.
The content of the invention
In order to overcome the disadvantages mentioned above of prior art, the present invention provides a kind of preparation method of stink bug wine, and it utilizes wine
Mode the property of medicine of aspongopus is preserved and improved, prevention disease can be reached for a long time by drinking, improve constitution, avoid the deficiency of vital energy
Anti-aging and other effects.
The technical solution adopted for the present invention to solve the technical problems is：A kind of preparation method of stink bug wine, it is prepared
Step is：
The first step：Appropriate dry aspongopus is chosen with mass percent 10%：:Uniformly mixed in 90% input edible ethanol liquid, it is right
Mixed liquor is heated with 70 degree~85 degree of temperature, and the heat time is 2~4h, is utilized while heating and is stirred pressure ram pair
Dry aspongopus in mixed liquor stirs repeatedly to be extruded so that the property of medicine seals and in normal temperature immediately well into mixed liquor after heating
Lower cooling, is placed under cool environment after cooling and deposits；
Second step：The mixed liquor for housing at least half a year is proportionally carried out to blend the different aspongopus of obtained alcohol content
Wine.
In the first step due to mixed liquor smell oddity can put into right amount orange peel it is this de-taste deposit perfume auxiliary material with
Ensure mouthfeel.
The positive effect of the present invention is：The property of medicine of aspongopus is preserved and improved using the mode of wine by it, long-term drink
With prevention disease can be reached, improve constitution, avoid deficiency of vital energy anti-aging and other effects.
Embodiment
With reference to embodiment, the present invention is further described.
A kind of preparation method of stink bug wine, its preparation process are：
The first step：Appropriate dry aspongopus is chosen with mass percent 10%：:Uniformly mixed in 90% input edible ethanol liquid, it is right
Mixed liquor is heated with 70 degree~85 degree of temperature, and the heat time is 2~4h, is utilized while heating and is stirred pressure ram pair
Dry aspongopus in mixed liquor stirs repeatedly to be extruded so that the property of medicine seals and in normal temperature immediately well into mixed liquor after heating
Lower cooling, is placed under cool environment after cooling and deposits；
Second step：The mixed liquor for housing at least half a year is proportionally carried out to blend the different aspongopus of obtained alcohol content
Wine.
In the first step due to mixed liquor smell oddity can put into right amount orange peel it is this de-taste deposit perfume auxiliary material with
Ensure mouthfeel.
The property of medicine of aspongopus is preserved and improved using the mode of wine by the present invention, and prevention disease can be reached for a long time by drinking
Disease, improve constitution, avoid deficiency of vital energy anti-aging and other effects.
Claims (2)
1. a kind of preparation method of stink bug wine, it is characterised in that preparation process is：
The first step：Appropriate dry aspongopus is chosen with mass percent 10%：:Uniformly mixed in 90% input edible ethanol liquid, it is right
Mixed liquor is heated with 70 degree~85 degree of temperature, and the heat time is 2~4h, is utilized while heating and is stirred pressure ram pair
Dry aspongopus in mixed liquor stirs repeatedly to be extruded so that the property of medicine seals and in normal temperature immediately well into mixed liquor after heating
Lower cooling, is placed under cool environment after cooling and deposits；
Second step：The mixed liquor for housing at least half a year is proportionally carried out to blend the different aspongopus of obtained alcohol content
Wine.
2. the preparation method of stink bug wine as claimed in claim 1, it is characterised in that：Due to mixed liquor gas in the first step
Taste oddity can put into this de-taste of orange peel in right amount and deposit fragrant auxiliary material to ensure mouthfeel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711112726.4A CN107854494A (en) | 2017-11-13 | 2017-11-13 | A kind of preparation method of stink bug wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711112726.4A CN107854494A (en) | 2017-11-13 | 2017-11-13 | A kind of preparation method of stink bug wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107854494A true CN107854494A (en) | 2018-03-30 |
Family
ID=61701706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711112726.4A Withdrawn CN107854494A (en) | 2017-11-13 | 2017-11-13 | A kind of preparation method of stink bug wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107854494A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867811A (en) * | 2017-02-15 | 2017-06-20 | 合肥步之道商贸有限公司 | A kind of thizoma curculiginis stink bug wine |
-
2017
- 2017-11-13 CN CN201711112726.4A patent/CN107854494A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106867811A (en) * | 2017-02-15 | 2017-06-20 | 合肥步之道商贸有限公司 | A kind of thizoma curculiginis stink bug wine |
Non-Patent Citations (3)
| Title |
|---|
| 张英编著: "《膳食营养保健功能手册》", 31 March 2012, 中国纺织出版社 * |
| 李戈主编: "《常见内科病药酒良方》", 28 February 2016, 金盾出版社 * |
| 诸葛文主编: "《生活窍门速查速用大全集 实用百科速查速用》", 30 June 2013, 中国法制出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180330 |
|
| WW01 | Invention patent application withdrawn after publication |