CN110862896A - Maca saffron wine and preparation method thereof - Google Patents
Maca saffron wine and preparation method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- 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)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
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- A—HUMAN NECESSITIES
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- A61K36/258—Panax (ginseng)
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- A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/64—Orobanchaceae (Broom-rape family)
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- 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)
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- A61K36/815—Lycium (desert-thorn)
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- A61K36/88—Liliopsida (monocotyledons)
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- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
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Abstract
The invention relates to a maca saffron wine and a preparation method thereof, and the maca saffron wine comprises a wine soaking container, grain type white spirit, maca, saffron, medlar, ginseng, angelica and cistanche, wherein the wine soaking container is 4500 ML; 1500 + 2000g of grain type white spirit; 150g of maca and 250g of maca; saffron crocus 100-200 g; 30-50g of medlar; 30-50g of ginseng; 10-20g of angelica; 10-20g of cistanche. The invention has the beneficial effects that the coffee saffron wine has the effects of promoting blood circulation, dredging channels, removing blood stasis and relieving pain. The functions are as follows: promoting blood circulation, removing blood stasis, dredging collaterals, cooling blood, removing toxic substance, nourishing blood, promoting blood circulation, removing blood stasis, resolving stagnation, and resolving hard mass. Macula blood heat, melancholy, chest distress, hematemesis, typhoid fever, mania, amenorrhea, puerperal blood stasis and abdominal pain, deficiency and impairment, kidney essence replenishing, sleep quality improving, kidney invigorating, sexual function improving, and premature ejaculation treating; the health-care wine has the advantages of improving immune function, enhancing disease resistance and preventing cold, has unique curative effects on blood heat, pneumonia, hepatitis, thick blood, unsmooth blood circulation and other blood diseases, and meanwhile, the coffee and saffron wine is thick, fragrant and silk in taste.
Description
Technical Field
The invention relates to the technical field of plastic production, in particular to a maca saffron wine and a preparation method thereof.
Background
Saffron, name of Chinese medicinal material. The product is the upper part and stigma of crocus sativus L of Iridaceae. And (4) harvesting flowers in the morning of sunny days of 9-10 months, picking down stigmas, and drying to obtain the dry safflower. If the red flower is processed to make the oil moist and bright, the red flower is wet. The quality of the dried safflower is better. And (5) placing the mixture in a cool and dry place, and sealing and storing the mixture. The main functional indications are as follows: promoting blood circulation, removing blood stasis, resolving stagnation and resolving hard mass. For depression, chest distress, hematemesis, typhoid fever, trance, amenorrhea, postpartum abdominal pain due to blood stasis, and traumatic swelling and pain, the maca can be soaked in wine to improve the drug effect. Is a cruciferous plant native to the Andes mountain in south America. Oval leaves and roots like radish, is edible, is a pure natural food with rich nutrient components and reputed by 'south American ginseng'. The hypocotyl of maca may be gold or yellowish, red, purple, blue, black or green. Yellowish roots are most common, and the shape and taste are also best. Maca is rich in high-unit nutrients, has the functions of nourishing and strengthening the body of a human body, can also be soaked in wine, and can effectively improve the drug effect of maca saffron by soaking maca, saffron and the wine.
The existing maca saffron wine has poor taste in use, and meanwhile, due to the fact that common white spirit is adopted, the situation of blending pure alcohol possibly occurs, and the soaking of medicinal liquor is influenced, therefore, the maca saffron wine and the preparation method thereof are provided.
Disclosure of Invention
The invention aims to provide a maca saffron wine and a preparation method thereof, and aims to solve the problems that the existing maca saffron wine in the background art is poor in taste in use, and the soaking of medicinal liquor is influenced due to the fact that the pure alcohol blending condition is likely to occur due to the adoption of common white spirit.
In order to achieve the purpose, the invention provides the following technical scheme: a maca saffron wine and a preparation method thereof comprise a wine soaking container, grain type liquor, maca, saffron, medlar, ginseng, angelica and cistanche, wherein the wine soaking container is 4500 ML; 1500 + 2000g of grain type white spirit; 150g of maca and 250g of maca; saffron crocus 100-200 g; 30-50g of medlar; 30-50g of ginseng; 10-20g of angelica; 10-20g of cistanche.
Preferably, the maca is selected from fresh maca fruits or dry maca tablets, the fresh maca fruits are 3-5 maca fruits in a black maca base specially cultivated in Tibet, or the dry maca tablets are 150-250 g.
Preferably, the proportion of the maca, the saffron and the grain type white spirit is 1: 0.75: 10.
Preferably, the grain-type white spirit is 42-50 degrees of strong aromatic white spirit.
Preferably, the maca saffron wine material selection process A comprises the following steps;
1) selecting grain type liquor 1500 with 42 degrees of strong aromatic liquor;
2) selecting 150g of maca, sterilizing and cleaning fresh maca fruits, and cutting the fresh maca fruits into slices with the thickness of 2-3 mm;
3) selecting 100g of saffron, wherein the saffron is dry safflower, and the dry safflower with a yellow brown part is selected to be in a curved filament shape and dark reddish brown;
4) selecting 30g of medlar;
5) selecting 30g of ginseng;
6) 10g of angelica is selected;
7) selecting 10g of cistanche salsa;
8) cleaning maca, saffron, medlar, ginseng, angelica and cistanche, sterilizing, sequentially putting maca, saffron, medlar, ginseng, angelica and cistanche into a wine soaking container, pouring 42-degree strong aromatic white wine into the wine soaking container, submerging all maca, saffron, medlar, ginseng, angelica and cistanche in the 42-degree strong aromatic white wine, sealing, placing the maca and saffron wine in an environment with the temperature of 12-25 ℃, storing the maca and saffron wine for 20 natural days, and eating the maca and saffron wine in 10-20ml each time.
Preferably, the maca saffron wine material selection process B comprises the following steps;
1) selecting grain type liquor 2500 with the degree of 50 degrees of strong aromatic liquor;
2) selecting 250g of maca, sterilizing and cleaning fresh maca fruits, and cutting the fresh maca fruits into slices with the thickness of 2-3 mm;
3) selecting 200g of saffron, wherein the saffron is dry safflower, and selecting the dry safflower with a bent filament shape, dark reddish brown and yellowish brown part;
4) selecting 50g of Chinese wolfberry;
5) selecting 50g of ginseng;
6) selecting 20g of angelica;
7) selecting 20g of cistanche salsa;
8) cleaning maca, saffron, medlar, ginseng, angelica and cistanche, sterilizing, sequentially putting maca, saffron, medlar, ginseng, angelica and cistanche into a wine soaking container, pouring 50-degree strong aromatic white wine into the wine soaking container, submerging all maca, saffron, medlar, ginseng, angelica and cistanche with 50-degree strong aromatic white wine, sealing, placing the maca and saffron wine in an environment with the temperature of 12-25 ℃, storing the maca and saffron wine for 35 natural days, and eating the maca and saffron wine in 10-20ml each time.
Compared with the prior art, the coffee saffron wine has the beneficial effects of activating blood circulation to promote menstruation, removing blood stasis and relieving pain. The functions are as follows: promoting blood circulation, removing blood stasis, dredging collaterals, cooling blood, removing toxic substance, nourishing blood, promoting blood circulation, removing blood stasis, resolving stagnation, and resolving hard mass. Macula blood heat, melancholy, chest distress, hematemesis, typhoid fever, mania, amenorrhea, puerperal blood stasis and abdominal pain, deficiency and impairment, kidney essence replenishing, sleep quality improving, kidney invigorating, sexual function improving, and premature ejaculation treating; the health-care wine has the advantages of improving immune function, enhancing disease resistance and preventing cold, has unique curative effects on blood heat, pneumonia, hepatitis, thick blood, unsmooth blood circulation and other blood diseases, and meanwhile, the coffee and saffron wine is thick, fragrant and silk in taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a maca saffron wine and a preparation method thereof comprise a wine soaking container, grain type liquor, maca, saffron, medlar, ginseng, angelica and cistanche, wherein the wine soaking container is 4500 ML; 1500 + 2000g of grain type white spirit; 150g of maca and 250g of maca; saffron crocus 100-200 g; 30-50g of medlar; 30-50g of ginseng; 10-20g of angelica; 10-20g of cistanche, wherein the maca is selected from fresh maca fruits or dry maca tablets, the fresh maca fruits are 3-5 maca fruits in a black maca base specially cultivated in Tibet, or the dry maca tablets are 150-250g, the ratio of the maca, saffron and grain type liquor is 1: 0.75: 10, and the grain type liquor is 42-50 degrees strong aromatic liquor.
The maca saffron wine material selection process A comprises the following steps;
1) selecting grain type liquor 1500 with 42 degrees of strong aromatic liquor;
2) selecting 150g of maca, sterilizing and cleaning fresh maca fruits, and cutting the fresh maca fruits into slices with the thickness of 2-3 mm;
3) selecting 100g of saffron, wherein the saffron is dry safflower, and the dry safflower with a yellow brown part is selected to be in a curved filament shape and dark reddish brown;
4) selecting 30g of medlar;
5) selecting 30g of ginseng;
6) 10g of angelica is selected;
7) selecting 10g of cistanche salsa;
8) cleaning maca, saffron, medlar, ginseng, angelica and cistanche, sterilizing, sequentially putting maca, saffron, medlar, ginseng, angelica and cistanche into a wine soaking container, pouring 42-degree strong aromatic white wine into the wine soaking container, submerging all maca, saffron, medlar, ginseng, angelica and cistanche in the 42-degree strong aromatic white wine, sealing, placing the maca and saffron wine in an environment with the temperature of 12-25 ℃, storing the maca and saffron wine for 20 natural days, and eating the maca and saffron wine in 10-20ml each time.
The maca saffron wine material selection process B comprises the following steps;
1) selecting grain type liquor 2500 with the degree of 50 degrees of strong aromatic liquor;
2) selecting 250g of maca, sterilizing and cleaning fresh maca fruits, and cutting the fresh maca fruits into slices with the thickness of 2-3 mm;
3) selecting 200g of saffron, wherein the saffron is dry safflower, and selecting the dry safflower with a bent filament shape, dark reddish brown and yellowish brown part;
4) selecting 50g of Chinese wolfberry;
5) selecting 50g of ginseng;
6) selecting 20g of angelica;
7) selecting 20g of cistanche salsa;
8) cleaning maca, saffron, medlar, ginseng, angelica and cistanche, sterilizing, sequentially putting maca, saffron, medlar, ginseng, angelica and cistanche into a wine soaking container, pouring 50-degree strong aromatic white wine into the wine soaking container, submerging all maca, saffron, medlar, ginseng, angelica and cistanche with 50-degree strong aromatic white wine, sealing, placing the maca and saffron wine in an environment with the temperature of 12-25 ℃, storing the maca and saffron wine for 35 natural days, and eating the maca and saffron wine in 10-20ml each time.
The coffee saffron wine has the effects of promoting blood circulation, dredging channels, removing blood stasis and relieving pain. The functions are as follows: promoting blood circulation, removing blood stasis, dredging collaterals, cooling blood, removing toxic substance, nourishing blood, promoting blood circulation, removing blood stasis, resolving stagnation, and resolving hard mass. Macula blood heat, melancholy, chest distress, hematemesis, typhoid fever, mania, amenorrhea, puerperal blood stasis and abdominal pain, deficiency and impairment, kidney essence replenishing, sleep quality improving, kidney invigorating, sexual function improving, and premature ejaculation treating; the health-care wine has the advantages of improving immune function, enhancing disease resistance and preventing cold, has unique curative effects on blood heat, pneumonia, hepatitis, thick blood, unsmooth blood circulation and other blood diseases, and meanwhile, the coffee and saffron wine is thick, fragrant and silk in taste.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (6)
1. A maca saffron wine and a preparation method thereof are characterized in that: comprises a wine soaking container, grain type white spirit, maca, saffron, medlar, ginseng, angelica and cistanche, wherein the wine soaking container is 4500 ML; 1500 + 2000g of grain type white spirit; 150g of maca and 250g of maca; saffron crocus 100-200 g; 30-50g of medlar; 30-50g of ginseng; 10-20g of angelica; 10-20g of cistanche.
2. The maca saffron wine and the preparation method thereof according to claim 1, wherein the maca saffron wine is prepared by the following steps: the maca is selected from fresh maca fruits or dry maca tablets, the fresh maca fruits are 3-5 maca fruits in a black maca base specially cultivated in Tibet, or the dry maca tablets are 150-250 g.
3. The maca saffron wine and the preparation method thereof according to claim 1, wherein the maca saffron wine is prepared by the following steps: the proportion of the maca, the saffron and the grain type white spirit is 1: 0.75: 10.
4. The maca saffron wine and the preparation method thereof according to claim 1, wherein the maca saffron wine is prepared by the following steps: the grain type white spirit is 42-50 degrees of strong aromatic white spirit.
5. The maca saffron wine and the preparation method thereof according to claim 1, wherein the maca saffron wine is prepared by the following steps: the maca saffron wine material selection process A comprises the following steps;
1) selecting grain type liquor 1500 with 42 degrees of strong aromatic liquor;
2) selecting 150g of maca, sterilizing and cleaning fresh maca fruits, and cutting the fresh maca fruits into slices with the thickness of 2-3 mm;
3) selecting 100g of saffron, wherein the saffron is dry safflower, and the dry safflower with a yellow brown part is selected to be in a curved filament shape and dark reddish brown;
4) selecting 30g of medlar;
5) selecting 30g of ginseng;
6) 10g of angelica is selected;
7) selecting 10g of cistanche salsa;
8) cleaning maca, saffron, medlar, ginseng, angelica and cistanche, sterilizing, sequentially putting maca, saffron, medlar, ginseng, angelica and cistanche into a wine soaking container, pouring 42-degree strong aromatic white wine into the wine soaking container, submerging all maca, saffron, medlar, ginseng, angelica and cistanche in the 42-degree strong aromatic white wine, sealing, placing the maca and saffron wine in an environment with the temperature of 12-25 ℃, storing the maca and saffron wine for 20 natural days, and eating the maca and saffron wine in 10-20ml each time.
6. The maca saffron wine and the preparation method thereof according to claim 1, wherein the maca saffron wine is prepared by the following steps: the maca saffron wine material selection process B comprises the following steps;
1) selecting grain type liquor 2500 with the degree of 50 degrees of strong aromatic liquor;
2) selecting 250g of maca, sterilizing and cleaning fresh maca fruits, and cutting the fresh maca fruits into slices with the thickness of 2-3 mm;
3) selecting 200g of saffron, wherein the saffron is dry safflower, and selecting the dry safflower with a bent filament shape, dark reddish brown and yellowish brown part;
4) selecting 50g of Chinese wolfberry;
5) selecting 50g of ginseng;
6) selecting 20g of angelica;
7) selecting 20g of cistanche salsa;
8) cleaning maca, saffron, medlar, ginseng, angelica and cistanche, sterilizing, sequentially putting maca, saffron, medlar, ginseng, angelica and cistanche into a wine soaking container, pouring 50-degree strong aromatic white wine into the wine soaking container, submerging all maca, saffron, medlar, ginseng, angelica and cistanche with 50-degree strong aromatic white wine, sealing, placing the maca and saffron wine in an environment with the temperature of 12-25 ℃, storing the maca and saffron wine for 35 natural days, and eating the maca and saffron wine in 10-20ml each time.
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| CN201910680424.XA CN110862896A (en) | 2019-07-20 | 2019-07-20 | Maca saffron wine and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102716263A (en) * | 2012-07-12 | 2012-10-10 | 云南滇隆制药有限公司 | Maca, ginseng and medlar composition and application thereof |
| CN102827750A (en) * | 2012-09-21 | 2012-12-19 | 李光 | Maca health care liquor for improving organism immunity and sexuality |
| CN106399008A (en) * | 2016-05-25 | 2017-02-15 | 宁波藏云玛卡生物科技有限公司 | Maca and crocus sativus wine and preparation method thereof |
| CN108611232A (en) * | 2016-12-09 | 2018-10-02 | 李春劲 | A kind of Maca wine |
| CN109971596A (en) * | 2017-12-28 | 2019-07-05 | 宁波藏云玛卡生物科技有限公司 | A kind of maca blueberry wine and preparation method thereof |
-
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- 2019-07-20 CN CN201910680424.XA patent/CN110862896A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102716263A (en) * | 2012-07-12 | 2012-10-10 | 云南滇隆制药有限公司 | Maca, ginseng and medlar composition and application thereof |
| CN102827750A (en) * | 2012-09-21 | 2012-12-19 | 李光 | Maca health care liquor for improving organism immunity and sexuality |
| CN106399008A (en) * | 2016-05-25 | 2017-02-15 | 宁波藏云玛卡生物科技有限公司 | Maca and crocus sativus wine and preparation method thereof |
| CN108611232A (en) * | 2016-12-09 | 2018-10-02 | 李春劲 | A kind of Maca wine |
| CN109971596A (en) * | 2017-12-28 | 2019-07-05 | 宁波藏云玛卡生物科技有限公司 | A kind of maca blueberry wine and preparation method thereof |
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