CN109481484A - Assembled alcoholic drinks containing sanchi flower ingredient - Google Patents
Assembled alcoholic drinks containing sanchi flower ingredient Download PDFInfo
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- CN109481484A CN109481484A CN201811645951.9A CN201811645951A CN109481484A CN 109481484 A CN109481484 A CN 109481484A CN 201811645951 A CN201811645951 A CN 201811645951A CN 109481484 A CN109481484 A CN 109481484A
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- A61K2236/30—Extraction of the material
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- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
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Abstract
The invention discloses a kind of assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process: one) preparation of sanchi flower concentration powder, preparation select sanchi flower the following steps are included: 1) picking up；2) sanchi flower is cleaned；3) boiling；4) it is concentrated；5) it precipitates；6) it filters；7) dry；Two) preparation of ingredient wine, prepare the following steps are included: step 1 1) is added into base liquor) preparation sanchi flower be concentrated powder；2) it stirs；3) it filters；4) filling: 5) to store；The invention enables the effective components of sanchi flower adequately to dissolve in wine；It is concentrated using boiling, does not destroy the original ingredient of sanchi flower, can adequately extract all the components in sanchi flower.
Description
Technical field
The present invention relates to technique for making wine fields, and in particular to a kind of assembled alcoholic drinks containing sanchi flower ingredient.
Background technique
Sanchi flower belongs to umbel basidixed, and peduncle is extracted out from stem top center, long 20~30cm.Spend small, yellow green；Flower
Calyx 5 is split；Petal, stamen are all 5 to split.Sanchi flower is the highest part of notoginsenoside content in Radix Notoginseng complete stool, nature and flavor sweet and cool-natured, tool
There is the effect of heat-clearing, calming the liver, decompression, is suitable for the diseases such as dizzy, dizzy, tinnitus, hypertension and acute laryngopharyngitis, can separately make tea,
Meat, Baoshang etc. are fried, also has certain effect in terms of sleeping, is that effect is much.In addition, sanchi flower can not only for steeping in wine
The effectiveness for reaching itself also can increase the mouthfeel of wine, and above-mentioned effect can be also achieved in steeping in wine, currently, using mostly
Sanchi flower is directly steep in wine, after finishing for the first time, in sanchi flower also contain certain effective component, hesitate to discard, stay again not
It is cost-effective, also be inconvenient to store sth. in a cellar.
Summary of the invention
The purpose of the present invention is to provide a kind of assembled alcoholic drinks containing sanchi flower ingredient, enable the effective component of sanchi flower
It is enough adequately to dissolve in wine.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
One) sanchi flower concentration powder preparation, preparation the following steps are included:
1) it picks up and selects sanchi flower；
2) sanchi flower is cleaned；
3) boiling；
4) it is concentrated；
5) it precipitates；
6) it filters；
7) dry；
Two) preparation of ingredient wine, prepare the following steps are included:
1) step 1 is added into base liquor) preparation sanchi flower concentration powder；
2) it stirs；
3) it filters；
4) filling；
5) it stores.
Further, in the preparation process of sanchi flower concentration powder, sanchi flower selects fresh sanchi flower when picking up and selecting, clear
During washing, rubbing not can be carried out.
Further, sanchi flower concentration powder preparation process in, cleaning sanchi flower the following steps are included:
1) the sodium hydroxide medical fluid that concentration is 1% -5% and the hydrochloric acid medical fluid that concentration is 1% -5% is separately configured；
2) sanchi flower is placed in sodium hydroxide medical fluid and is impregnated 5-15 minutes；
3) sanchi flower is pulled out to rinse to pH value with clear water as 7.0 or so；
4) sanchi flower is placed in hydrochloric acid medical fluid and is impregnated 5-15 minutes；
5) sanchi flower is pulled out to rinse to pH value with clear water as 7.0 or so.
Further, sanchi flower concentration powder preparation process in, carry out boiling when, be added 3 times to 10 times clear water into
Row cooks.
Further, in the preparation process of sanchi flower concentration powder, when concentration, relative density be concentrated into 1.05 to 1.3 it
Between.
Further, in the preparation process of sanchi flower concentration powder, between base liquor degree selection 37.9 degree to 53.7.
Further, in the preparation process of sanchi flower concentration powder, when precipitating, precipitating is added 3-8 times of the volume of the concentrated liquid
Water carries out precipitating 3-8 hours.
Further, in the preparation process of sanchi flower concentration powder, the ratio setting of base liquor and sanchi flower concentration powder are as follows: base
Powder 50mg to 400mg is concentrated in wine 500ml, sanchi flower.
Compared with prior art, the present invention at least possesses one of following beneficial effect:
1, it is concentrated using boiling, does not destroy the original ingredient of sanchi flower, can adequately extract all the components in sanchi flower；
2, the ingredient of sanchi flower is adequately dissolved into base liquor, can be saved well, especially prolonged to save；
3, the ratio of suitable base liquor and sanchi flower concentration powder, enables and gives full play to the effect of sanchi flower, while base liquor is selected
When selecting delicate fragrance type base liquor, so that the refreshing net middle micro-strip sweet and cool-natured of the pleasant impression of base liquor, improves mouthfeel；Base liquor selects Luzhou-flavor base liquor
When, Luzhou-flavor base liquor is after drinking, and the sweet and cool-natured nature and flavor of sanchi flower itself can be excited, while slightly slight bitter, and it is slow to drink rear slight bitter
Slow aftertaste is the soft sweet tea of sweet and cool-natured, is enjoyed endless aftertastes, and when base liquor selects Maotai-flavor base liquor, the mouthfeel of Maotai-flavor base liquor is improved, aftertaste
It is infinite.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1；
Assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
A kind of assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
One) sanchi flower concentration powder preparation, preparation the following steps are included:
1) it picks up and selects sanchi flower；
2) sanchi flower is cleaned；
3) boiling；
4) it is concentrated；
5) it precipitates；
6) it filters；
7) dry；
Two) preparation of ingredient wine, prepare the following steps are included:
1) step 1 is added into base liquor) preparation sanchi flower concentration powder；
2) it stirs；
3) it filters；
4) filling；
5) it stores.
In the present embodiment, sanchi flower selects fresh sanchi flower when picking up and selecting, and during cleaning, not can be carried out stranding
It rubs, crumples meeting so that sanchi flower is damaged, the substance in pollen can be lost；Sanchi flower sets the hydrogen that concentration is 1% after picking up choosing
It impregnates 15 minutes, is pulled out in sodium oxide molybdena medical fluid, rinsed to pH value with clear water as 7.0 or so；It is pulled out, setting concentration is 1%
Hydrochloric acid medical fluid in impregnate 15 minutes, pulled out, with clear water rinse to pH value be 7.0 or so, peracid or cross alkali can all break
Ring sanchi flower causes final effect to change；After cleaning, sanchi flower is put into cooking device and carries out boiling, boiling
When, the clear water of addition selects 3 times, when concentration, until relative density is added 3 times of the volume of the concentrated liquid of water and carries out precipitating 8 to 1.05
Hour, precipitated liquid is filtered, and carries out being concentrated and dried to obtain sanchi flower concentration powder after the completion of filtering.
After obtaining sanchi flower concentration powder, sanchi flower concentration powder is collected into preparation modulation wine, cleansing phase should modulate tool
Afterwards, a certain amount of base liquor is first poured into a reservoir, is then adequately stirred in the sanchi flower concentration powder that corresponding ratio is added,
Wherein, the ratio of the base liquor of the preferred delicate fragrance type of base liquor, Luzhou-flavor and Maotai-flavor, base liquor and sanchi flower concentration powder is kept are as follows: base liquor
500ml, powder 50mg is concentrated in sanchi flower, and in delicate fragrance type base liquor, since the faint scent of white wine is pure, pure and sweet soft pleasant impression is felt well net spy
Point is added very few sanchi flower concentration powder and sanchi flower beneficial effect itself is not achieved, then will appear bitter using excessive, destroy
The refreshing net and pure mouthfeel of white wine pleasant impression, suitable sanchi flower concentration powder can increase base liquor sweet and cool-natured nature and flavor；In Luzhou-flavor base liquor
In, very few sanchi flower concentration is added in graceful, sweet and clean, the soft coordination of the cellar aroma flavoring of Luzhou-flavor liquo, the net fragrant long feature of tail
The sweet and cool-natured nature and flavor of powder then sanchi flower itself can be capped, and after enough sanchi flower concentration powder are added, cooperate base liquor cellar aroma flavoring gracefulness tail
Net fragrant long feature, after drinking, the sweet and cool-natured nature and flavor of sanchi flower itself can be excited, while slightly slight bitter, drink rear slight bitter
Slowly aftertaste is the soft sweet tea of sweet and cool-natured, is enjoyed endless aftertastes；In Maotai-flavor base liquor, due to the paste flavor of Maotai-flavor liquor it is prominent, it is quiet and tastefully laid out it is fine and smooth,
The characteristics of entrance mellow mellow, long times of aftertaste, very few sanchi flower concentration powder is added, sanchi flower beneficial effect itself is not achieved,
And the sweet and cool-natured nature and flavor of sanchi flower itself can be covered by paste flavor, then be will appear precipitated impurities using excessive, influenced sense organ, and it is suitable
Sanchi flower concentration powder can make paste flavor base liquor while entrance is mellow mellow with the sweet and cool-natured of sanchi flower itself, long in base liquor
Aftertaste in can also have sanchi flower sweetness aftertaste, mouthfeel is more preferably.When preparation, the degree of base liquor is maintained at 37.9 degree to 53.7
Between, can more according to different crowd the characteristics of, the degree of base liquor is specifically set as specific 37.9 degree, 42 degree, 52 degree and 53.7
These three public base liquor degrees.
Embodiment 2；
Assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
A kind of assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
One) sanchi flower concentration powder preparation, preparation the following steps are included:
1) it picks up and selects sanchi flower；
2) sanchi flower is cleaned；
3) boiling；
4) it is concentrated；
5) it precipitates；
6) it filters；
7) dry；
Two) preparation of ingredient wine, prepare the following steps are included:
1) step 1 is added into base liquor) preparation sanchi flower concentration powder；
2) it stirs；
3) it filters；
4) filling；
5) it stores.
In the present embodiment, sanchi flower selects fresh sanchi flower when picking up and selecting, and during cleaning, not can be carried out stranding
It rubs, crumples meeting so that sanchi flower is damaged, the substance in pollen can be lost；Sanchi flower sets the hydrogen that concentration is 3% after picking up choosing
It impregnates 10 minutes, is pulled out in sodium oxide molybdena medical fluid, rinsed to pH value with clear water as 7.0 or so；It is pulled out, setting concentration is 3%
Hydrochloric acid medical fluid in impregnate 10 minutes, pulled out, with clear water rinse to pH value be 7.0 or so, peracid or cross alkali can all break
Ring sanchi flower causes final effect to change；After cleaning, sanchi flower is put into cooking device and carries out boiling, boiling
When, the clear water of addition selects 6.5 times, when concentration, until relative density is added 5.5 times of the volume of the concentrated liquid of water and carries out to 1.13
Precipitating 5.5 hours, precipitated liquid is filtered, and carries out being concentrated and dried to obtain sanchi flower concentration powder after the completion of filtering.
After obtaining sanchi flower concentration powder, sanchi flower concentration powder is collected into preparation modulation wine, cleansing phase should modulate tool
Afterwards, a certain amount of base liquor is first poured into a reservoir, is then adequately stirred in the sanchi flower concentration powder that corresponding ratio is added,
Wherein, the ratio of the base liquor of the preferred delicate fragrance type of base liquor, Luzhou-flavor and Maotai-flavor, base liquor and sanchi flower concentration powder is kept are as follows: base liquor
500ml, powder 225mg is concentrated in sanchi flower, and in delicate fragrance type base liquor, since the faint scent of white wine is pure, pure and sweet soft pleasant impression is felt well net
Feature is added very few sanchi flower concentration powder and sanchi flower beneficial effect itself is not achieved, then will appear bitter using excessive, break
The refreshing net and pure mouthfeel of bad white wine pleasant impression, suitable sanchi flower concentration powder can increase base liquor sweet and cool-natured nature and flavor；In Luzhou-flavor base
In wine, it is dense that very few sanchi flower is added in graceful, sweet and clean, the soft coordination of the cellar aroma flavoring of Luzhou-flavor liquo, the net fragrant long feature of tail
The sweet and cool-natured nature and flavor of contracting powder then sanchi flower itself can be capped, and after enough sanchi flower concentration powder are added, cooperation base liquor cellar aroma flavoring is graceful
The net fragrant long feature of tail, after drinking, the sweet and cool-natured nature and flavor of sanchi flower itself can be excited, while slightly slight bitter, drink rear micro-
Bitter slowly aftertaste is the soft sweet tea of sweet and cool-natured, is enjoyed endless aftertastes；In Maotai-flavor base liquor, since the paste flavor of Maotai-flavor liquor is prominent, quiet and tastefully laid out thin
The characteristics of greasy, entrance mellow mellow, long times of aftertaste, very few sanchi flower concentration powder is added, the beneficial effect of sanchi flower itself is not achieved
Fruit, and the sweet and cool-natured nature and flavor of sanchi flower itself can be covered by paste flavor, then be will appear precipitated impurities using excessive, influenced sense organ, fit
The sanchi flower concentration powder of amount can make paste flavor base liquor while entrance is mellow mellow with the sweet and cool-natured of sanchi flower itself, in base liquor
The aftertaste of sanchi flower sweetness can be also had in long aftertaste, mouthfeel is more preferably.When preparation, the degree of base liquor is maintained at 37.9 degree extremely
Between 53.7, can more according to different crowd the characteristics of, by the degree of base liquor be specifically set as specific 37.9 degree, 42 degree, 52 degree and
53.7 these three public base liquor degrees.
Embodiment 3；
Assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
A kind of assembled alcoholic drinks containing sanchi flower ingredient, including following preparation process:
One) sanchi flower concentration powder preparation, preparation the following steps are included:
1) it picks up and selects sanchi flower；
2) sanchi flower is cleaned；
3) boiling；
4) it is concentrated；
5) it precipitates；
6) it filters；
7) dry；
Two) preparation of ingredient wine, prepare the following steps are included:
1) step 1 is added into base liquor) preparation sanchi flower concentration powder；
2) it stirs；
3) it filters；
4) filling；
5) it stores.
In the present embodiment, sanchi flower selects fresh sanchi flower when picking up and selecting, and during cleaning, not can be carried out stranding
It rubs, crumples meeting so that sanchi flower is damaged, the substance in pollen can be lost；Sanchi flower sets the hydrogen that concentration is 5% after picking up choosing
It impregnates 5 minutes, is pulled out in sodium oxide molybdena medical fluid, rinsed to pH value with clear water as 7.0 or so；It is pulled out, setting concentration is 5%
Hydrochloric acid medical fluid in impregnate 5 minutes, pulled out, with clear water rinse to pH value be 7.0 or so, peracid or cross alkali can all break ring
Sanchi flower causes final effect to change；After cleaning, sanchi flower is put into cooking device and carries out boiling, boiling
When, the clear water of addition selects 10 times, when concentration, until relative density is added 8 times of the volume of the concentrated liquid of water and is precipitated to 1.30
3 hours, precipitated liquid was filtered, and carried out being concentrated and dried to obtain sanchi flower concentration powder after the completion of filtering.
After obtaining sanchi flower concentration powder, sanchi flower concentration powder is collected into preparation modulation wine, cleansing phase should modulate tool
Afterwards, a certain amount of base liquor is first poured into a reservoir, is then adequately stirred in the sanchi flower concentration powder that corresponding ratio is added,
Wherein, the ratio of the base liquor of the preferred delicate fragrance type of base liquor, Luzhou-flavor and Maotai-flavor, base liquor and sanchi flower concentration powder is kept are as follows: base liquor
500ml, powder 225mg is concentrated in sanchi flower, and in delicate fragrance type base liquor, since the faint scent of white wine is pure, pure and sweet soft pleasant impression is felt well net
Feature is added very few sanchi flower concentration powder and sanchi flower beneficial effect itself is not achieved, then will appear bitter using excessive, break
The refreshing net and pure mouthfeel of bad white wine pleasant impression, suitable sanchi flower concentration powder can increase base liquor sweet and cool-natured nature and flavor；In Luzhou-flavor base
In wine, it is dense that very few sanchi flower is added in graceful, sweet and clean, the soft coordination of the cellar aroma flavoring of Luzhou-flavor liquo, the net fragrant long feature of tail
The sweet and cool-natured nature and flavor of contracting powder then sanchi flower itself can be capped, and after enough sanchi flower concentration powder are added, cooperation base liquor cellar aroma flavoring is graceful
The net fragrant long feature of tail, after drinking, the sweet and cool-natured nature and flavor of sanchi flower itself can be excited, while slightly slight bitter, drink rear micro-
Bitter slowly aftertaste is the soft sweet tea of sweet and cool-natured, is enjoyed endless aftertastes；In Maotai-flavor base liquor, since the paste flavor of Maotai-flavor liquor is prominent, quiet and tastefully laid out thin
The characteristics of greasy, entrance mellow mellow, long times of aftertaste, very few sanchi flower concentration powder is added, the beneficial effect of sanchi flower itself is not achieved
Fruit, and the sweet and cool-natured nature and flavor of sanchi flower itself can be covered by paste flavor, then be will appear precipitated impurities using excessive, influenced sense organ, fit
The sanchi flower concentration powder of amount can make paste flavor base liquor while entrance is mellow mellow with the sweet and cool-natured of sanchi flower itself, in base liquor
The aftertaste of sanchi flower sweetness can be also had in long aftertaste, mouthfeel is more preferably.When preparation, the degree of base liquor is maintained at 37.9 degree extremely
Between 53.7, can more according to different crowd the characteristics of, by the degree of base liquor be specifically set as specific 37.9 degree, 42 degree, 52 degree and
53.7 these three public base liquor degrees.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (8)
1. a kind of assembled alcoholic drinks containing sanchi flower ingredient, it is characterised in that: including following preparation process:
One) sanchi flower concentration powder preparation, preparation the following steps are included:
1) it picks up and selects sanchi flower；
2) sanchi flower is cleaned；
3) boiling；
4) it is concentrated；
5) it precipitates；
6) it filters；
7) dry；
Two) preparation of ingredient wine, prepare the following steps are included:
1) step 1 is added into base liquor) preparation sanchi flower concentration powder；
2) it stirs；
3) it filters；
4) filling:
5) it stores.
2. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, sanchi flower selects fresh sanchi flower when picking up and selecting, and during cleaning, not can be carried out rubbing.
3. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, cleaning sanchi flower the following steps are included:
1) the sodium hydroxide medical fluid that concentration is 1% -5% and the hydrochloric acid medical fluid that concentration is 1% -5% is separately configured；
2) sanchi flower is placed in sodium hydroxide medical fluid and is impregnated 5-15 minutes；
3) sanchi flower is pulled out to rinse to pH value with clear water as 7.0 or so；
4) sanchi flower is placed in hydrochloric acid medical fluid and is impregnated 5-15 minutes；
5) sanchi flower is pulled out to rinse to pH value with clear water as 7.0 or so.
4. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, when carrying out boiling, 3 times to 10 times of clear water be added and is cooked.
5. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, when concentration, relative density is concentrated between 1.05 to 1.3.
6. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, when precipitating, the water that precipitating is added 3-8 times of the volume of the concentrated liquid is carried out precipitating 3-8 hours.
7. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, between base liquor degree selection 37.9 degree to 53.7.
8. the assembled alcoholic drinks according to claim 1 containing sanchi flower ingredient, it is characterised in that: in the system of sanchi flower concentration powder
During standby, the ratio setting of base liquor and sanchi flower concentration powder are as follows: powder 50mg to 400mg is concentrated in base liquor 500ml, sanchi flower.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811645951.9A CN109481484A (en) | 2018-12-30 | 2018-12-30 | Assembled alcoholic drinks containing sanchi flower ingredient |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811645951.9A CN109481484A (en) | 2018-12-30 | 2018-12-30 | Assembled alcoholic drinks containing sanchi flower ingredient |
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|---|---|---|---|---|
| CN101085959A (en) * | 2007-06-11 | 2007-12-12 | 苏源 | Notoginsen flower wine |
| CN101254216A (en) * | 2008-03-24 | 2008-09-03 | 朱俊 | Traditional Chinese herbs health care spirit decoction pieces |
| CN106754127A (en) * | 2016-12-21 | 2017-05-31 | 文山金七药业有限公司 | A kind of notoginsen flower wine and preparation method thereof |
| CN108165436A (en) * | 2018-03-27 | 2018-06-15 | 云南参柒三七生物有限公司 | A kind of preparation method of the Maotai-flavor liquor containing fresh Radix Notoginseng |
| CN108977326A (en) * | 2018-09-03 | 2018-12-11 | 文山龙欢酒业有限责任公司 | A kind of notoginsen flower wine and its preparation process |
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- 2018-12-30 CN CN201811645951.9A patent/CN109481484A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101085959A (en) * | 2007-06-11 | 2007-12-12 | 苏源 | Notoginsen flower wine |
| CN101254216A (en) * | 2008-03-24 | 2008-09-03 | 朱俊 | Traditional Chinese herbs health care spirit decoction pieces |
| CN106754127A (en) * | 2016-12-21 | 2017-05-31 | 文山金七药业有限公司 | A kind of notoginsen flower wine and preparation method thereof |
| CN108165436A (en) * | 2018-03-27 | 2018-06-15 | 云南参柒三七生物有限公司 | A kind of preparation method of the Maotai-flavor liquor containing fresh Radix Notoginseng |
| CN108977326A (en) * | 2018-09-03 | 2018-12-11 | 文山龙欢酒业有限责任公司 | A kind of notoginsen flower wine and its preparation process |
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