CN1081231C - Licorice wine and its brewage process - Google Patents
Licorice wine and its brewage process Download PDFInfo
- Publication number
- CN1081231C CN1081231C CN00101297A CN00101297A CN1081231C CN 1081231 C CN1081231 C CN 1081231C CN 00101297 A CN00101297 A CN 00101297A CN 00101297 A CN00101297 A CN 00101297A CN 1081231 C CN1081231 C CN 1081231C
- Authority
- CN
- China
- Prior art keywords
- wine
- radix
- radix glycyrrhiza
- medicinal
- schlempe
- 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.)
- Expired - Fee Related
Links
Landscapes
- Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a radix glycyrrhiza wine and a brewing method thereof. The radix glycyrrhiza wine is prepared in a manner that the immersion residue liquid of medicines comprising 5 to 20% of radix glycyrrhiza, 0.5 to 3.2% of milkvetch root, 0.1 to 1% of angelica, 0.1 to 2.4% of largehead atractylodes rhizome, 1.2 to 4.1% of pilose asiabell root, 0.5 to 3.2% of matrimony vine, 0.4 to 3.9% of Chinese date and the like measured by the quantity of wine to be brewed are added in the brewing process of spirits with high quality, the immersion residue liquid of medicines is added to a tank to be fermented, distilled, stored by grade and blended, and the concentration of the wine is lowered to 38%Vol to 49%Vol. The radix glycyrrhiza wine is medicinal wine and has the characteristics of spirits. The radix glycyrrhiza wine overcomes the defects of single nutrient ingredients of the spirits and damage to human body health, and has rich nutrition. The radix glycyrrhiza wine has treating effect and health care functions.
Description
The invention belongs to brewing technical field, specifically is a kind of pastis and brewing method thereof.
The traditional liquor nutritive ingredient is single, existing that drink beyond one's capacity can the healthy defective of infringement, thereby people add various wild medicines in liquor, and immersion medicinal liquor increases the nutrition of wine, reaches the purpose of health care.Present medicinal liquor divides two kinds of hot dipping and soak at room temperature, and medicinal liquor such as " the ginseng snake " sold on the market, " medicinal piece of shiquan dabu " are exactly typical soak at room temperature medicinal liquor.
The purpose of this invention is to provide a kind of pastis and brewing method thereof, be with jowar, barley and pea be main raw material brewed spirit technology add the medicinal material that adds after the Daqu operation based on king of medicine Radix Glycyrrhizae, then through fermenting, distill, blend, storing, degree of falling promptly gets pastis to 38 °～49 °.It is single that it has changed liquor nutrition, and the defective of infringement HUMAN HEALTH is nutritious, has treatment effect and nourishing function, does not lose the style of liquor again.
This pastis is to be main raw material with jowar, barley and pea, adds Radix Glycyrrhizae, the Radix Astragali, Radix Angelicae Sinensis, the bighead atractylodes rhizome, Radix Codonopsis, matrimony vine, date in brewing process.The adding mode is that the ratio of pulverizing medicinal materials with 1: 10 is immersed in the liquor, and soak time was made medicinal material schlempe, liquid about 15 days.The adding proportioning of medicinal material accounts for the per-cent that will brewage flow vector: Radix Glycyrrhizae 5～20%, the Radix Astragali 0.5～3.2%, Radix Angelicae Sinensis 0.1～1%, the bighead atractylodes rhizome 0.11～2.4%, Radix Codonopsis 1.2～4.1%, matrimony vine 0.5～3.2%, date 0.4～3.9%.Making method is: selected raw material, pulverizing, material moistening, steamed, on dry in the air, add Daqu, add medicinal material schlempe, liquid and Jia Shui, stirring, pit entry fermentation, distillation, classification are stored, blend, finished product.Concrete technology and parameter are: selected jowar, barley and pea are main raw material, are ground into 468 lobes; Material moistening then, the material moistening water yield accounts for raw material 65%, and the material moistening water temp is 80 ℃～85 ℃, and the time is 24 hours; Steamed then, the time is 90 minutes; The cooling of drying in the air on the back of having steamed in clear soup drops to 20 ℃～22 ℃ winter, drops to summer below 18 ℃; Add koji powder, koji powder accounts for 10% of raw grain, adds water again and soaks medicinal liquor slag liquid, finally makes material moisture content account for about 53% of material gross weight; The pit entry fermentation that stirs then, fermentation time is 21 days～28 days; Go out the pond distillation, classification is stored, and blends again, and degree of falling is to 38 °～49 °.According to the vinosity difference, add the amount difference of soaking soup in the fermentation.
This pastis is a medicinal liquor, is again nourishing beverage, does not lose the style of liquor, also has the compound fragrant of various medicinal materials; Its vinosity is limpid transparent, and is sweet tasty and refreshing; Nutritious, have treatment effect and nourishing function, often drink this wine, but eliminating fire and detoxication, the tonifying Qi diuresis, nourishing is nourished blood, all right calm menstruation regulating, invigorating the spleen is dried.
Claims (2)
1, a kind of pastis, it is characterized in that in the making method process of liquor, adding 5-20% Radix Glycyrrhizae that to brewage flow vector, 1.2-4.1% Radix Codonopsis, 0.5-3.2% Radix Astragali, 0.5-3.2% matrimony vine, 0.1-1.0% Radix Angelicae Sinensis, 0.11-2.4% bighead atractylodes rhizome, 0.4-3.9% date, the adding mode is that the ratio of pulverizing medicinal materials with 1: 10 is immersed in the liquor, make the medicinal material schlempe, liquid, with the medicinal material schlempe that makes, liquid joins boiling, on in the material after drying in the air, add water adjustment simultaneously, make the final moisture of material account for about 53% of material gross weight, participation pit entry fermentation then stirs, distillation, classification is stored, blend, degree of falling is to 38 ° of-49 ° of gained.
2, a kind of method of brewageing the described pastis of claim 1, it is characterized in that selected raw material, pulverizing, material moistening, steamed, on dry in the air, add Daqu, add that soaked medicinal material schlempe, liquid and Jia Shui, stirring, pit entry fermentation, distillation, classification are stored, blent, finished product, 21-28 days pit entry fermentation time, degree of falling is to 38 °-49 ° after blending.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00101297A CN1081231C (en) | 2000-02-15 | 2000-02-15 | Licorice wine and its brewage process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00101297A CN1081231C (en) | 2000-02-15 | 2000-02-15 | Licorice wine and its brewage process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1271001A CN1271001A (en) | 2000-10-25 |
| CN1081231C true CN1081231C (en) | 2002-03-20 |
Family
ID=4575861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00101297A Expired - Fee Related CN1081231C (en) | 2000-02-15 | 2000-02-15 | Licorice wine and its brewage process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081231C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1327797C (en) * | 2005-07-08 | 2007-07-25 | 广东省农业科学院果树研究所 | Method for regulating odor and taste of products made from Litchi fruit |
| CN103468473B (en) * | 2013-09-24 | 2014-09-10 | 山西中医学院 | Preparation method and application of astragalus membranaceus wine |
| CN104524137A (en) * | 2014-12-15 | 2015-04-22 | 广西大学 | Medicinal liquor for enhancing immunity and preparation method of medicinal liquor |
| CN104450470B (en) * | 2014-12-31 | 2016-05-25 | 邵富松 | A kind of three-bristle cudrania fruit health liquor and preparation method thereof |
| CN105018294A (en) * | 2015-08-04 | 2015-11-04 | 李修田 | Health-maintaining medical wine and preparation method thereof |
| CN106434209A (en) * | 2016-10-27 | 2017-02-22 | 杜志国 | Liquorice root wine recipe and preparation method of liquorice root wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126758A (en) * | 1995-07-31 | 1996-07-17 | 孙磊 | Prepn process of life-prolonging tonic wine |
| CN1129116A (en) * | 1995-02-14 | 1996-08-21 | 俞世强 | Formular of Tianwang health-care wine and production method thereof |
| CN1182127A (en) * | 1997-09-01 | 1998-05-20 | 黄志光 | Medicated wine capable of invigorating life essence and vital energy and tranquilizing |
| CN1217940A (en) * | 1997-11-25 | 1999-06-02 | 史天阳 | Medicinal health-care spirit and preparing method therefor |
-
2000
- 2000-02-15 CN CN00101297A patent/CN1081231C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129116A (en) * | 1995-02-14 | 1996-08-21 | 俞世强 | Formular of Tianwang health-care wine and production method thereof |
| CN1126758A (en) * | 1995-07-31 | 1996-07-17 | 孙磊 | Prepn process of life-prolonging tonic wine |
| CN1182127A (en) * | 1997-09-01 | 1998-05-20 | 黄志光 | Medicated wine capable of invigorating life essence and vital energy and tranquilizing |
| CN1217940A (en) * | 1997-11-25 | 1999-06-02 | 史天阳 | Medicinal health-care spirit and preparing method therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1271001A (en) | 2000-10-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103436423B (en) | A kind of preparation method of rice wine of plant distiller's yeast | |
| CN106281958A (en) | A kind of compound health shines the preparation technology of vinegar | |
| CN110408498A (en) | A kind of delicate fragrance type Daqu spirit of China and its brewage process | |
| CN107151610A (en) | A kind of yellow wine brewing method | |
| CN105462773A (en) | Nourishing health-care liquor and preparation method thereof | |
| CN102399660B (en) | Egg glutinous rice wine and production method thereof | |
| CN1081231C (en) | Licorice wine and its brewage process | |
| CN104178411B (en) | A kind of brew method of imperial tongue vinegar | |
| CN105624017B (en) | A kind of brewing method of nutrition and health care Radix Angelicae Sinensis vinegar | |
| CN104804936A (en) | Health purple perilla yellow wine and preparation method thereof | |
| CN106281957A (en) | A kind of solarization vinegar adding human body probiotics | |
| CN112210459A (en) | Rice wine brewing process for producing rice wine by using raw pulp continuous fermentation | |
| CN111704974A (en) | Making process of five-flavor gastrodia elata yellow wine with multiple health-care functions | |
| CN105273919B (en) | A kind of preparation method of bamboo wine | |
| CN112011426A (en) | Distiller's yeast for fermenting black glutinous rice wine and brewing method of black glutinous rice wine | |
| CN111265625A (en) | Fermented traditional Chinese medicine tea assisting in reducing blood sugar and preparation method thereof | |
| CN104146211B (en) | A kind of summer-heat relieving gruel and preparation method thereof | |
| CN105482949A (en) | Taxus chinensis containing health care wine and brewing method thereof | |
| CN105400644A (en) | Method for brewing fen-flavor daqu liquor by adopting millet | |
| CN105296305B (en) | A kind of preparation method of bitter bamboo bamboo wine | |
| CN105670864A (en) | Brewage technique of glutinous rice bamboo wine | |
| CN101748021B (en) | Brewing process of Chinese date grape yellow wine | |
| CN104017687B (en) | The white pearl fruit wine of a kind of fragrance and brew method thereof | |
| CN107129904A (en) | Ginseng tartary buckwheat fermented wine and preparation method thereof | |
| CN108913483B (en) | Solid-liquid combined ginseng and birch juice compound fermented wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |