CN1104495C - Fingered citron wine and production thereof - Google Patents
Fingered citron wine and production thereof Download PDFInfo
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- CN1104495C CN1104495C CN98110819A CN98110819A CN1104495C CN 1104495 C CN1104495 C CN 1104495C CN 98110819 A CN98110819 A CN 98110819A CN 98110819 A CN98110819 A CN 98110819A CN 1104495 C CN1104495 C CN 1104495C
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- wine
- fingered citron
- fruit
- wines
- buddha
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Abstract
The present invention discloses a fingered citron wine and a preparation method thereof. Fingered citron fruits are sheathed in a bottle, and the fingered citron fruits can grow in a wine when soaked for continuously leaking effective materials into the wine to prepare a fingered citron soaking wine; then the fingered citron soaking wine is mixed with other low alcoholicity wines or traditional Chinese medicine soaking wines according to a certain proportion, and the mixture is prepared and blended into various beverage wines, health care wines, etc. The fingered citron wine of the present invention is slightly bitter, pungent, sweet, cool and dainty, and has a unique taste; the fingered citron wine has multiple effects of regulating the flow of qi, promoting blood circulation, nourishing and invigorating the stomach, and prolonging life, has even more effects after being blended with various traditional Chinese medicine soaking wines, and has favorable market prospects and social and economic benefits.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, relate in particular to a kind of wine that contains the Buddha's hand steeping fluid and preparation method thereof.
Background technology
In recent years, along with improving constantly of development and national economy and living standards of urban and rural residents level, significant change has taken place in the consumption habit of drinks, beverage, food, level and consumer objects.Current nutrition, health care green food emerge in an endless stream, go up the CN1132244A vegetable liquor of announcing, C1093750A cucumber wine making method, CN1081710A Momordicacharantial wine manufacture craft etc. as China's " Gazette of Patent for Invention ", and, remain development and use especially as " Buddha's hand " of the celestial being of fruit.
Summary of the invention
The objective of the invention is to: give full play to Buddha's hand effect, enrich market drinks kind, provide a kind of fingered citron wine, to satisfy consumers in general's demand.
Buddha's hand has another name called Folium vilicis Negundo, belongs to evergreen dungarunga of Rutaceae or shrub.Buddha's hand, fruit shape is special, and as referring to that color and luster is orange, fragrance is strongly fragrant, except that doing ornamental flower, its fruit, root are spent equal tool medical health care function as fist, can control heart newspaper pain, peratodynia, stopping coughing and removing phlegm is controlled dyspepsia etc.The present invention is for the active substance that impels bergamot fruit as much as possible and produce with as much as possible with in active substance in the bergamot fruit (comprising fragrance) the infiltration wine, making method of the present invention is that bergamot fruit is packed in the bottle, make the hand fruit growth while soaking in wine of boiling, active substance is constantly infiltrated in the wine.Its technical process is: potted plant finger citron tree-hot-house culture-connect handle to insert in the bottle when fruit shape diameter reaches 1-1.5 centimetre, when fruit shape diameter reaches 3 centimetres or just be pale green or cut bergamot fruit slightly during Huang with water purification clean bottles-28 °-42 ° low alcohol white spirit 100-300 gram-fruit looks of adding during the tool finished state, deliver to factory-pour out impregnating liquor-flushing fruit bottle, sterilize, filter, other Chinese medicinal materialss slagging-off infusings drugs in wine of degree of adding-can add-soak again (three months)-pour out impregnating liquor, the secondary wash bottle, wash the fruit, the scheduling, blend-go into bottle-packing-finished product.
The concrete prescription of the present invention is (by weight): in per 100 parts of finished wine, contain Buddha's hand steeping fluid 30-70 part.Or surplus wine is the Chinese medicinal materials infusing drugs in wine, this Chinese medicinal materials infusing drugs in wine is that per 100 portions of basic wine (can be 28 ° of-42 ° of low alcohol white spirits) soak 10-26 part Rhizoma Atractylodis Macrocephalae (parched) and/or dried orange peel and/or Radix Glycyrrhizae Preparata, also can be 10-35 part Fructus Crataegi (parched to brown) and/or Divine Comedy and/or roasted malt, also can be the 10-35 part almond and/or the tuber of pinellia and/or balloonflower root.
Fingered citron wine of the present invention is orange, transparent, promptly has sight, elegant aroma and a strong aroma of tool again, little toil is sweet, refrigerant tasty and refreshing, unique taste has vital energy regualting and blood circulation-promoting simultaneously, nourishing the stomach is good for the stomach, the multiple efficacies of promoting longevity is mixed the several kinds of Chinese medicinal materials infusing drugs in wine, and effect is more, have good market outlook and society, economic benefit.
Embodiment
The present invention is described in detail below in conjunction with embodiment.
Embodiment 1: alcoholic drink
First potted plant finger citron tree is cultured to and connects handle when fruit shape diameter reaches 1-1.5 centimetre and insert in the bottle, when fruit shape just during the tool finished state, with water purification flushing fruit bottle, add low 36 ° of liquor, the growth of Buddha's hand limit, limit are soaked, cut bergamot fruit when fruit is light green, pour out impregnating liquor, filter degree of adding, and flushing fruit bottle, sterilization was soaked three months again, poured out impregnating liquor again, fruit is washed in wash bottle, scheduling, blend the 30-70% that makes impregnating liquor contain finished wine, alcoholic strength transfers to 38 °, promptly makes this product.Embodiment 2: and stomach and alleviating pain Buddha's hand health promoting wine
Make the Buddha's hand impregnating liquor by embodiment 1 described method, add Rhizoma Atractylodis Macrocephalae (parched) 10 grams, dried orange peel 10 grams in the basic wine of 100 grams, Radix Glycyrrhizae Preparata 6 grams soak, and soak the certain hour after-filtration and get the Chinese medicine infusing drugs in wine, this Chinese medicine infusing drugs in wine is cooperated with the ratio of Buddha's hand impregnating liquor with 30: 70, promptly make this product.Embodiment 3: control having indigestion Buddha's hand health promoting wine
Make the Buddha's hand impregnating liquor by embodiment 1 described method.And in the basic wine of 100 grams, add 10 gram Fructus Crataegi (parched to brown)s, and 10 gram Divine Comedy, roasted malt 15 grams soak certain hour, filter the Chinese medicinal materials infusing drugs in wine, this Chinese medicinal materials infusing drugs in wine is cooperated with the ratio of Buddha's hand impregnating liquor with 45: 55, soaked again three months again, scheduling is blent, and gets product.Embodiment 4: control productive cough Buddha's hand health promoting wine
The Chinese medicinal materials infusing drugs in wine of this embodiment is by adding almond 10 grams in the basic wine of 100 grams, the tuber of pinellia 10 grams, the bark of official magnolia 5 grams, balloonflower root 6 grams soak the certain hour filtration and make the Chinese medicinal materials infusing drugs in wine, and this Chinese medicinal materials infusing drugs in wine is cooperated in 60: 40 ratios with the Buddha's hand impregnating liquor, soak three months again, scheduling is blent, and makes this finished product.
Claims (4)
1, a kind of fingered citron wine, it is characterized in that: contain Buddha's hand impregnating liquor 30-70%, its making method comprises: will grow to diameter and reach 1-1.5 centimetre of bergamot fruit and connect handle and insert in the bottle, when fruit shape just during the tool finished state, use the water purification clean bottles, add 28 ° of-42 ° of low alcohol white spirits and soak, treat that the fruit look is pale green or when yellow slightly, cuts bergamot fruit; Pour out this Buddha's hand impregnating liquor, soak again again, pour out impregnating liquor, again through wash bottle, wash fruit, dispatch, blend and make finished product.
2, fingered citron wine according to claim 1, it is characterized in that: the surplus wine that removes Buddha's hand impregnating liquor 30-70% is the Chinese medicinal materials infusing drugs in wine, the Chinese medicinal materials infusing drugs in wine is by weight: allocate 10-26 part Rhizoma Atractylodis Macrocephalae (parched) and/or dried orange peel and/or Radix Glycyrrhizae Preparata in per 100 portions of basic wine, immersion is filtered and is got.
3, fingered citron wine according to claim 2 is characterized in that: the Chinese medicinal materials infusing drugs in wine is by weight: allocate 10-35 part Fructus Crataegi (parched to brown) and/or Divine Comedy and/or roasted malt in per 100 portions of basic wine.
4, fingered citron wine according to claim 2 is characterized in that: the Chinese medicinal materials infusing drugs in wine is by weight: allocate 10-35 part almond and/or the tuber of pinellia and/or the bark of official magnolia and/or balloonflower root in per 100 portions of basic wine into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110819A CN1104495C (en) | 1998-04-30 | 1998-04-30 | Fingered citron wine and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110819A CN1104495C (en) | 1998-04-30 | 1998-04-30 | Fingered citron wine and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1201824A CN1201824A (en) | 1998-12-16 |
| CN1104495C true CN1104495C (en) | 2003-04-02 |
Family
ID=5220836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98110819A Expired - Fee Related CN1104495C (en) | 1998-04-30 | 1998-04-30 | Fingered citron wine and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1104495C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295317C (en) * | 2004-09-30 | 2007-01-17 | 浙江大学 | Process for preparing fingered citron wine with no bitterness and astringent |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026493A (en) * | 2013-03-06 | 2014-09-10 | 韩山师范学院 | Improved Laoxianghuang prepared from fingered citron as main raw material and manufacturing method thereof |
| CN106262660A (en) * | 2016-08-23 | 2017-01-04 | 娄尤来 | A kind of Fructus Citri Sarcodactylis cooking wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056209A (en) * | 1990-04-30 | 1991-11-13 | 汤姆森消费电子有限公司 | The television receiver of auxiliary input coupling with vision signal of the bright-Se form that is used to separate |
| CN1093750A (en) * | 1994-03-18 | 1994-10-19 | 黑龙江东辉食品有限公司 | Cucumber wine and manufacturing process |
-
1998
- 1998-04-30 CN CN98110819A patent/CN1104495C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056209A (en) * | 1990-04-30 | 1991-11-13 | 汤姆森消费电子有限公司 | The television receiver of auxiliary input coupling with vision signal of the bright-Se form that is used to separate |
| CN1093750A (en) * | 1994-03-18 | 1994-10-19 | 黑龙江东辉食品有限公司 | Cucumber wine and manufacturing process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295317C (en) * | 2004-09-30 | 2007-01-17 | 浙江大学 | Process for preparing fingered citron wine with no bitterness and astringent |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1201824A (en) | 1998-12-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SHANGRAO QUANLIANGYE WINE CO., LTD. Free format text: FORMER OWNER: LI AIQUN Effective date: 20061020 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20061020 Address after: 334116, Jiangxi province Shangrao soap head town pay Village Patentee after: Shangrao whole liquid Wine Co., Ltd. Address before: 341000 Jiangxi Province, Ganzhou City gold ridge venture industrial city venture group Ganzhou Jiale winery Patentee before: Li Aiqun |
|
| 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 |