CN111171981A

CN111171981A - Clove brandy

Info

Publication number: CN111171981A
Application number: CN202010086172.0A
Authority: CN
Inventors: 廖志明
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-02-11
Filing date: 2020-02-11
Publication date: 2020-05-19

Abstract

The invention discloses clove brandy, which consists of the following components: clove, cassia bark, rock candy and brandy. The invention also discloses a preparation method of the clove brandy. The invention has the beneficial effects that: 1. can reduce the acidity of brandy and improve the rough taste of the wine body; 2. the waste is utilized, and the influence of the waste grape skin residues on the environment is reduced; 3. compared with the common white spirit, the white spirit obtained by distilling the grape skin residues has the biggest difference that the active amyl alcohol and the n-hexyl alcohol in grape juice are reserved, and a small amount of resveratrol and anthocyanin are contained, so that the obtained clove brandy has the characteristics of the brandy, contains the active ingredients of clove, and has better mouthfeel and health care effect; 4. reduces the production cost of wine production enterprises and provides a brand new brandy.

Description

Clove brandy

Technical Field

The invention belongs to wines, and particularly relates to clove brandy.

Background

Brandy is the transliteration of English Brandy, which is a wine prepared from fruits by fermentation and distillation. The commonly known brandy refers to wine made from grapes by fermentation and distillation. In contrast, the brandy made from other fruits by the same method is often distinguished by adding the name of the fruit material to the brandy. For example, Brandy made from cherries is called Cherry Brandy (Cherry Brandy), and Brandy made from apples is called Apple Brandy (Apple Brandy).

Clove, a tropical plant of the genus syzygium of the family myrtaceae, is native to the isles of indonesia. Can be used as perfume and Chinese medicinal materials. Flos Caryophylli is aromatic stomachic, and has effects of relieving abdominal flatulence, increasing gastric secretion, enhancing digestive function, relieving nausea and emesis, and inhibiting Staphylococcus, Streptococcus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, etc. The method is less in research on brewing.

Disclosure of Invention

The present invention aims to provide a clove brandy to solve the problems of the background art.

In order to achieve the purpose, the invention provides the following technical scheme: the clove brandy has the technical key points that: the composition consists of the following components: clove, cassia bark, rock candy and brandy.

Preferably, the composition comprises the following components in parts by mass: 1-3 parts of clove, 2-5 parts of cassia bark, 10-20 parts of rock candy and 500 parts of brandy.

Preferably, the composition comprises the following components in parts by mass: 1 part of clove, 3 parts of cassia bark, 15 parts of rock candy and 500 parts of brandy.

Preferably, the clove is clove.

Preferably, the preparation method of the clove brandy comprises the following steps:

step S1: respectively drying and crushing clove and cinnamon to obtain clove powder and cinnamon powder, and uniformly mixing the clove powder and the cinnamon powder to obtain mixed powder;

step S2: distilling the residual grape skin residue after wine production to obtain brandy;

step S3: and (4) uniformly mixing the mixed powder in the step S1 and the alcohol in the step S2, adding rock sugar, adjusting the sugar degree to 9-11 ℃, soaking for 48-200 hours, and filtering to obtain filtrate, namely the clove brandy.

Preferably, the brandy in step S2 is 40-55 ° alcohol distilled from grape skin residue in wine production at 70-90 deg.C.

Preferably, the filtration in step S3 employs diatomaceous earth and a microfiltration membrane.

Compared with the prior art, the invention has the beneficial effects that:

1. can reduce the acidity of brandy and improve the rough taste of the wine body;

2. the waste is utilized, the influence of the waste grape skin residues on the environment is reduced, on one hand, alcohol in the grape skin residues is obtained through distillation, on the other hand, the grape skin residues can be used for preparing organic fertilizer or feed additive after high-temperature distillation, and an optimal solution is provided for the treatment and utilization of the grape skin residues;

3. compared with the common white spirit, the white spirit obtained by distilling the grape skin residues has the biggest difference that the active amyl alcohol and the n-hexyl alcohol in grape juice are reserved, and a small amount of resveratrol and anthocyanin are contained, so that the obtained clove brandy has the characteristics of the brandy, contains the active ingredients of clove, and has better mouthfeel and health care effect;

4. reduces the production cost of wine production enterprises and provides a brand new brandy.

Detailed Description

The invention is further illustrated by the following examples, without limiting the scope of the invention.

Example 1

The invention provides a technical scheme, and the clove brandy comprises the following components: clove, cassia bark, rock candy and brandy.

The material comprises the following components in parts by mass: 1-3 parts of clove, 2-5 parts of cassia bark, 10-20 parts of rock candy and 500 parts of brandy.

The material comprises the following components in parts by mass: 1 part of clove, 3 parts of cassia bark, 15 parts of rock candy and 500 parts of brandy.

Wherein, in the embodiment, the clove is clove.

In the embodiment, the preparation method of the clove brandy comprises the following steps:

step S3: and (4) uniformly mixing the mixed powder in the step S1 and the alcohol in the step S2, adding rock sugar, adjusting the sugar degree to 9-11 degrees, soaking for 48 hours, and filtering to obtain filtrate, namely the clove brandy.

In this embodiment, the brandy described in step S2 is 40-55 ° distilled from grape skin dregs in the production of wine at 70-90 ℃.

In this embodiment, the filtration in step S3 uses diatomaceous earth and a microfiltration membrane.

Example 2

The material comprises the following components in parts by mass: 2 parts of clove, 2 parts of cassia bark, 10 parts of rock candy and 500 parts of brandy.

Wherein, in the embodiment, the clove is clove.

step S3: and (4) uniformly mixing the mixed powder in the step S1 and the alcohol in the step S2, adding rock sugar, adjusting the sugar degree to 9-11 degrees, soaking for 100 hours, and filtering to obtain filtrate, namely the clove brandy.

Example 3

The material comprises the following components in parts by mass: 3 parts of clove, 5 parts of cassia bark, 20 parts of rock candy and 500 parts of brandy.

Wherein, in the embodiment, the clove is clove.

step S3: and (4) uniformly mixing the mixed powder in the step S1 and the alcohol in the step S2, adding rock sugar, adjusting the sugar degree to 9-11 degrees, soaking for 200 hours, and filtering to obtain filtrate, namely the clove brandy.

Clove, a tropical plant of the genus syzygium of the family myrtaceae, is native to the isles of indonesia. Can be used as perfume and Chinese medicinal materials. Flos Caryophylli is aromatic stomachic, and has effects of relieving abdominal flatulence, increasing gastric secretion, enhancing digestive function, relieving nausea and emesis, and inhibiting Staphylococcus, Streptococcus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, etc.

The clove is an amphoteric flower, and the cloves and the female cloves which are said by people are not academic concepts and have no distinction, but form a custom alleviation on the dry market of spices according to appearance characteristics, and the botanical explanation is as follows:

flos Caryophylli refers to flos Caryophylli (Syzygium aromaticum, Syzygium genus of Myrtaceae) bud which is not flowering, sun-dried and used as perfume.

The fructus caryophylli refers to the mature fruit of clove (Syzygium aromaticum, Syzygium genus of Myrtaceae family), and is also used as perfume after being dried in the sun.

Cinnamon is also known as cinnamon, cinnamon bark or cinnamon bark, and is commonly known as cinnamomum japonicum, cinnamomum burmannii, cinnamomum micranthum, cinnamon bark or cinnamomum wilsonii bark, and the like, which are plants in Lauraceae. The product is a common traditional Chinese medicine, and is also a food spice or a cooking seasoning.

The cassia bark is pungent and sweet in flavor and hot in nature, enters kidney, spleen and bladder channels, has the effects of tonifying primordial yang, warming spleen and stomach, removing cold accumulation, promoting blood circulation, relieving pain and stopping diarrhea, and is mainly used for treating symptoms such as decline of vital gate fire, cold limbs, slight pulse, yang exhaustion, collapse, abdominal pain, diarrhea, cold hernia, cold pain in waist and knee, deep carbuncle of yin, multiple abscess, floating of yang deficiency, upper heat and lower cold.

1. Warming kidney and strengthening yang: can be used for treating intolerance of cold due to kidney yang deficiency, cold limbs, cold pain of waist and knee joint, and asthenic asthma and adverse rising of qi due to kidney failure to receive qi;

2. warming middle energizer to dispel cold: for epigastric cold pain, abdominal pain and diarrhea due to deficiency-cold of spleen and stomach, it is often combined with gan Jiang and Fu Zi;

3. warming channels and relieving pain: has effects in warming and dredging blood vessels, dispelling cold, and relieving pain, and can be used for treating dysmenorrhea and limb pain caused by cold accumulation and qi stagnation.

The invention has the beneficial effects that:

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference thereto is therefore intended to be embraced therein.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims

1. The clove brandy is characterized by comprising the following components: clove, cassia bark, rock candy and brandy.

2. The lilac brandy according to claim 1, characterized in that: the composition comprises the following components in parts by mass: 1-3 parts of clove, 2-5 parts of cassia bark, 10-20 parts of rock candy and 500 parts of brandy.

3. The lilac brandy according to claim 2, characterized in that: the composition comprises the following components in parts by mass: 1 part of clove, 3 parts of cassia bark, 15 parts of rock candy and 500 parts of brandy.

4. A lilac brandy according to any one of claims 1-3, characterized in that: the clove is flos Caryophylli.

5. The lilac brandy according to claim 1, characterized in that: the preparation method of the clove brandy comprises the following steps:

6. The lilac brandy according to claim 5, wherein: the brandy in step S2 is 40-55 ° alcohol distilled from grape peel residue in wine production at 70-90 deg.C.

7. The lilac brandy according to claim 5, wherein: the filtration described in step S3 used diatomaceous earth and a microfiltration membrane.