CN111471563A - Preparation method of dandelion wine - Google Patents

Preparation method of dandelion wine Download PDF

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CN111471563A
CN111471563A CN202010335163.0A CN202010335163A CN111471563A CN 111471563 A CN111471563 A CN 111471563A CN 202010335163 A CN202010335163 A CN 202010335163A CN 111471563 A CN111471563 A CN 111471563A
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wine
dandelion
juice
taraxacum
filtering
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张志年
张奎昌
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Xuzhou Lvzhiye Biological Foodstuff Co Ltd
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Xuzhou Lvzhiye Biological Foodstuff Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • 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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    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
    • A61K36/288—Taraxacum (dandelion)
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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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
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    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
    • A61K36/536—Prunella or Brunella (selfheal)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • 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)
    • A61K36/68—Plantaginaceae (Plantain Family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/30—Extraction of the material
    • A61K2236/31—Extraction of the material involving untreated material, e.g. fruit juice or sap obtained from fresh plants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K2236/30—Extraction of the material
    • A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
    • 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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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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    • A61K2236/30—Extraction of the material
    • A61K2236/39—Complex extraction schemes, e.g. fractionation or repeated extraction steps
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/50—Methods involving additional extraction steps
    • A61K2236/53—Liquid-solid separation, e.g. centrifugation, sedimentation or crystallization

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Abstract

The invention specifically discloses a preparation method of dandelion wine, which is characterized in that every 1000g of wine contains 40-80g of fresh dandelion leaves, 40-80g of fresh dandelion roots and 30-60g of fresh dandelion flowers; the invention also comprises the following preparation method, which is characterized in that each 1000g of wine contains 40-80g of fresh dandelion and 18-30g of selfheal; the invention also provides a preparation method, which is characterized in that each 1000g of wine contains 40-80g of fresh dandelion and 30-60g of fresh plantain herb. The method comprises the steps of quantifying leaves, roots and flowers of fresh dandelion respectively, and highlighting the effects of the leaves, roots and flowers; and secondly, the selfheal and the plantain are respectively adopted to prepare the product, according to the effect that the selfheal or the plantain has the enhancement and synergistic effect on the dandelion, the compatibility and the application can not only improve the efficacy of the medicinal materials, but also achieve the application effect of enhancing the effect.

Description

Preparation method of dandelion wine
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of dandelion wine.
Background
Dandelion has the advantages of clearing away heat and toxic material, resolving carbuncle and dissipating stagnation, and treating sore and carbuncle pyogenic infections caused by excessive heat-toxicity, no matter carbuncle on internal carbuncle and external carbuncle, each dose is the essential herb, however, Dandelion has wide distribution, more than 2000 species all over the world are produced in most areas of China, about 70 species and 1 variant, at least 27 species of Chinese herbal medicine Dandelion are from the whole herb of Taraxacum mongolicum Hand-mazz of Compositae, which is collectively called as medicinal Dandelion (Taraxacum officinale), and the medicine is better for those with more leaves, grayish green and roots.
Chemical components in the dandelion: the flower and leaf of herba Taraxaci contain luteolin methyl ether, palmitoleic acid, and jasmonic acid. The whole plant contains taraxasterol, saponin, taraxasterol, choline, inulin, glucose, pectin, inositol, caffeic acid, chlorogenic acid, and trace elements. The root contains taraxasterol, pseudo-taraxasterol, stigmasterol, saponin, linoleic acid, pectin, and resin. The flower contains tetraterpene pigment. The dandelion belongs to the same genus of plants, which all contain various components. Mainly comprises carotene, triterpenes, sterols and flavonoids. Sesquiterpene lactones, caffeic acid, chlorogenic acid, volatile oil, coumarins, phenolic acids, fatty acids, choline, fructose, vitamins, proteins, minerals, etc.
Dandelion is bitter, sweet and cold in nature. It enters liver and stomach meridians. Has the functions of clearing away heat and toxic materials, relieving swelling, resolving hard mass, inducing diuresis and treating stranguria, and is commonly used for treating sore and pyogenic infections, acute mastitis, scrofula, conjunctival congestion, pharyngalgia, pulmonary abscess, intestinal abscess, warm jaundice, stranguria with heat and astringing pain, and the like in traditional Chinese medicine clinical practice. Modern pharmacological research shows that dandelion has broad-spectrum antibacterial effect, and has the effects of inhibiting bacteria, fungi, spirochetes and viruses and resisting endotoxin. Physiological functions of dandelion: (1) the dandelion has a broad-spectrum antibacterial effect, has a strong bactericidal effect on staphylococcus aureus, hemolytic streptococcus and has a certain bactericidal effect on diplococcus pneumoniae, meningococcus, diphtheria bacillus, pseudomonas aeruginosa, proteus, bacilli dysentery, typhoid bacillus and catacoccus. (2) The composition has the effects of resisting endotoxin, (3) resisting injury, (4) resisting tumor, (5) regulating immunity, (6) resisting oxidation free radicals, and (7) protecting liver and benefiting gallbladder.
Over the years, the development and utilization of dandelion in China are also wide, and in addition to medicinal preparations, dandelion is utilized to develop health-care tea, beverages, wine and the like in food manufacturing. The preparation of wine products by using dandelion is embodied in that the single variety or multiple medicinal materials of dandelion are combined to prepare soaking wine, beer, fermented wine and the like. For example, Chinese patent CN103006802A discloses a Dandelion wine for removing urinary calculus and its brewing methodAnd the rhubarb is prepared according to the following ratio of 3: 2: 2: 1, mixing, wrapping with cloth, putting into a container containing yellow wine, sealing and boiling for 2 hours, and filtering to obtain the wine; CN103505576A discloses a dandelion heat-clearing wine, which is prepared from dandelion, rhizoma alismatis, platycodon grandiflorum and yellow wine in a proportion of 3: 3: 1: 20, wrapping the mixture with gauze, soaking the wrapped mixture in clear water for 20 minutes, adding the soaked gauze and water into yellow wine, sealing and boiling the mixture for 40 minutes, standing the mixture for 1 month, filtering the mixture, and then carrying out aseptic packaging. CN105232916A discloses a dandelion Chinese medicinal liquor, which is characterized in that 100 parts of dandelion, 100 parts of honeysuckle, 90 parts of akebia stem, 90 parts of fritillaria cirrhosa, 85 parts of liquorice, 75 parts of dewed chamber, 300 parts of ginkgo kernel and 120 parts of snakegourd fruit are ground into fine powder, the fine powder is sieved and placed in a jar together with 3000 parts of yellow wine, the jar is sealed, the mixture is stirred for 1 time every 3 days, the soaked mixture is soaked for 7 days, and liquor is filtered out, and the process of the process also hardly ensures the leaching of the effective components of the medicinal materials. CN108841487A discloses a dandelion health wine and its brewing method, which is characterized in that dandelion, thorn vegetables and rice are used as raw materials, self-made distiller's yeast, glutinous rice sweet distiller's yeast and a small amount of white sugar are sequentially added for fermentation, a small amount of apple juice is added after the fermentation is finished, the mixture is uniformly mixed, high-temperature distillation is carried out at normal pressure, 75-80 is selectedOThe pure soaking health-preserving wine is prepared after the distillation cut is subjected to impurity removal by using active carbon and is sealed and stored for 6-12 months, and the basis of health-preserving effect of the compatibility of the dandelion and the thorn vegetables is difficult to see from the raw material composition of the patent. Chinese patent CN105925442A specifically discloses a method for preparing dandelion flower functional fermented wine, which is a method for preparing fermented wine from dandelion flowers, wherein the wine is prepared from purified water, dandelion flowers, sugar, orange juice, lemon juice, orange peel, lemon peel, yeast, lactic acid bacteria, clove and ginger. The invention emphasizes the efficacy of dandelion flowers and other nutrient components, but the medicinal effect of the dandelion flowers is obviously different from the medicinal efficacy of the whole dandelion herbs.
In order to ensure that the dandelion products highlight the real efficacy of the dandelion, the whole herbs of the dandelion are fully utilized and the complementary efficacy of the dandelion according to the compatibility and application of the dandelion is fully utilized, so that the medicinal value and efficacy of the dandelion can be fully utilized when the dandelion is used for preparing the wine product, and the invention provides the preparation method of the dandelion wine aiming at the defects of the prior art.
Disclosure of Invention
The invention provides a preparation method of dandelion wine.
In order to realize the invention, the following technical scheme is adopted:
a preparation method of dandelion wine is characterized in that every 1000g of wine contains 40-80g of fresh dandelion leaves, 40-80g of fresh dandelion roots and 30-60g of fresh dandelion flowers;
the preparation method comprises the following steps:
(1) respectively cleaning fresh dandelion leaves, roots and flowers, draining, weighing dandelion leaves, roots and flowers according to the formula, cutting, mixing and pulping, squeezing to obtain juice, and obtaining juice with the weight of about 30% of the crude drug;
(2) according to the weight ratio of juice of 1: 2, adding wine in the proportion, uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
(3) adding purified water which is 3-5 times of the weight of the medicinal materials into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for three times, wherein the boiling and extraction time is 2 hours for the first time, 1.5 hours for the second time and 1 hour for the third time, combining the boiling and extraction liquids for the three times, filtering, concentrating to be 3 times of the weight of the medicinal materials, adding edible ethanol to adjust the concentration of the ethanol to 55% V/V, stirring uniformly, standing at 1-4 ℃, standing for 48 hours, taking supernate, and removing precipitates;
(4) recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating until the amount of 1 weight part of the medicinal materials is concentrated to obtain 0.5 weight part of concentrated extract;
(5) and (3) combining the concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding the mixture into wine with a proper formula to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
The dandelion Taraxacum mongolicum hand-Mazz and the congeneric plants can be harvested from spring to autumn when the flower is just opened, the long collectable seasons are provided, the yield of the dandelion can meet the supply of the leaves, roots and flowers of the fresh dandelion related to the invention along with the large-area planting of the medical farmers, and the guarantee of the raw materials of the dandelion is provided for the implementation of the invention.
Dandelion is bitter, sweet and cold in nature. It enters liver and stomach meridians. Has the functions of clearing away heat and toxic material, eliminating swelling, dissipating stagnation, inducing diuresis and treating stranguria. Can be used for treating furuncle, swelling, acute mastitis, scrofula, conjunctival congestion, pharyngalgia, pulmonary abscess, intestinal abscess, jaundice due to damp-heat pathogen, and stranguria with astringency and pain due to heat.
And (3) utility analysis: dandelion herb is bitter, sweet and cold in property, bitter in flavor to lower diarrhea, cold in property to clear heat, has the good effects of clearing heat, removing toxicity, eliminating carbuncle and dissipating nodulation, and is especially good for treating acute mastitis because it mainly enters liver and stomach meridians and can also dispel stagnation and promote lactation when being used for treating carbuncle and abscess due to excessive heat-toxicity, no matter interior carbuncle and external carbuncle, each of which is an essential herb. Just as in the book "materia medica justice" cloud: dandelion, being cool in nature, is indicated for all kinds of furuncle, carbuncle and ulcer, and red swelling and heat-toxin, it can be applied topically, and it is indicated for acute mastitis, furuncle, red swelling and mass, especially for quick action. So it is commonly indicated for abscess, deep-rooted boil, acute mastitis, swelling and pain, scrofula, intestinal abscess, abdominal pain, lung abscess, pus, sore throat, etc. It is also bitter and cold with the actions of purging and smoothing flow of qi, so it is called as "Ben Cao Standby" (herb for later use): "is a wonderful product for treating stranguria. It has the actions of clearing heat and draining dampness, inducing diuresis and treating stranguria, and is also commonly indicated for jaundice due to damp-heat, stranguria with astringency and pain due to heat.
In addition, Dandelion has the action of clearing liver and improving vision, so it can be used to treat up-flaming of liver fire, red eyes with swelling pain.
The invention also comprises the following preparation method, and the technical scheme is as follows:
a preparation method of dandelion wine is characterized in that every 1000g of wine contains 40-80g of fresh dandelion and 18-30g of selfheal;
the preparation method comprises the following steps:
(1) cleaning fresh dandelion, draining, weighing dandelion according to the formula, cutting, pulping, squeezing to obtain juice, and obtaining juice with the weight of about 30% of the crude drug;
(2) and (2) mixing the juice obtained in the step (1) according to a weight ratio of the juice of 1: 2, adding wine in the proportion, uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
(3) crushing selfheal into coarse powder according to the formula amount, mixing the coarse powder with the dregs obtained by squeezing juice in the step (1), adding purified water which is 5-7 times of the weight of the medicinal materials, heating, boiling and extracting for three times, wherein the boiling and extracting time is respectively 3 hours for the first time, 2 hours for the second time and 1 hour for the third time, combining the boiling and extracting solutions for the three times, filtering, concentrating to 3 times of the weight of the medicinal materials, adding edible ethanol to adjust the ethanol concentration to 65% V/V, uniformly stirring, standing for 48 hours at 1-4 ℃, taking supernate, and removing precipitates;
(4) recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating until the amount of 1 weight part of the medicinal materials is concentrated to obtain 0.5 weight part of concentrated extract;
(5) and (3) combining the concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding the mixture into wine with a proper formula to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
The selfheal disclosed by the invention is a dried fruit cluster of a selfheal Pruntlla vulgaris L belonging to the Labiatae, and the selfheal has the advantages of pungent, bitter and cold natures, and enters liver and gallbladder meridians, has the functions of clearing liver, purging fire, improving eyesight, removing stasis and relieving swelling, and is used for treating conjunctival congestion, swelling and pain, bulbar pain, headache, dizziness, scrofula, goiter, acute mastitis, nodules of breast and breast distending pain.
And (3) utility analysis: prunellae Spica, bitter in taste and cold in property, enters liver meridian, which is called as "the book of materia medica fen" (the book of branches of materia Medica): xia Ku Cao is good at clearing liver fire and purging fire to improve vision, so it can be used for up-flaming of liver fire, blood-shot eyes with swelling pain, headache and vertigo. For liver fire being clear, yin and blood are good at eyes, so Xia Ku Cao is often combined with liver-nourishing blood and herbs to treat liver yin deficiency and eye pain, especially at night. The selfheal has the functions of pungent flavor and dissipating stagnation, bitter flavor and clearing heat, has good functions of clearing liver and purging fire, and dissipating stagnation and reducing swelling, and is carried in Shen nong Ben Cao Jing (Shen nong's herbal Manual): because it mainly governs cold and heat, scrofula and dissipating goiter, Xia Ku Cao is suitable for scrofula, goiter, mammary abscess, mammary nodule and breast pain caused by liver depression transforming into fire and phlegm-fire coagulation.
The dandelion and the prunella vulgaris: both herbs are cold and cool herbs and enter liver meridian. The dandelion is good at clearing heat and removing toxicity, dispelling melancholy and resolving masses to eliminate carbuncle and swelling; xia Ku Cao is good at clearing liver heat and purging fire to dissipate stagnation. The two herbs are combined together to clear and relieve cold and cool without stagnation, so as to enhance the effects of clearing liver-fire, removing toxicity, resolving carbuncle, activating stagnancy and dissipating stagnation. It is suitable for treating conjunctival congestion, swelling and pain, and sore throat due to excessive fire in liver meridian and toxic heat; furuncle, carbuncle, scrofula, subcutaneous nodule, mammary abscess caused by fire-heat pathogen stagnation; jaundice due to liver and gallbladder heat-toxin, damp-heat accumulation, and hypochondriac pain.
The invention also discloses a preparation method, which comprises the following technical scheme:
a preparation method of dandelion wine is characterized in that every 1000g of wine contains 40-80g of fresh dandelion and 30-60g of fresh plantain;
the preparation method comprises the following steps:
(1) respectively removing impurities from the whole plants of the fresh dandelion and the fresh plantain, cleaning, draining, weighing the dandelion and the plantain according to the formula ratio, cutting, pulping, squeezing and taking juice to obtain juice with the weight of about 30 percent of the crude drug;
(2) and (2) mixing the juice obtained in the step (1) according to a weight ratio of the juice of 1: 2, adding wine in the proportion, uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
(3) adding purified water which is 3-5 times of the weight of the medicinal materials into the residue obtained after squeezing juice in the step (1), boiling and extracting for three times, wherein the boiling and extracting time is 2 hours for the first time, 1.5 hours for the second time and 1 hour for the third time, combining the boiling and extracting solutions for the three times, filtering, concentrating to 3 times of the weight of the medicinal materials, adding edible ethanol to adjust the concentration of the ethanol to 60% V/V, stirring uniformly, standing at 1-4 ℃, standing for 48 hours, taking supernate, and removing precipitates;
(4) recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating until the amount of 1 weight part of the medicinal materials is concentrated to obtain 0.5 weight part of concentrated extract;
(5) and (3) combining the concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding the mixture into wine with a proper formula to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
The plantain herb adopted by the invention is fresh whole plant of Plantago asiatica L or Plantago depressa willd of Plantago of planta.
Plantain herb is sweet in nature and taste and cold in nature. It enters liver, kidney, lung and small intestine meridians. Has the functions of clearing away heat, promoting urination, treating stranguria, eliminating phlegm, cooling blood, improving eyesight and detoxicating. Can be used for treating stranguria due to heat, edema, oliguria, summer-heat, dampness, diarrhea, phlegm heat, cough, hematemesis, and epistaxis. Liver heat with blood-shot eyes, swollen and sore throat, abscess, swelling and sore.
According to the record of the materia medica preparation: only Plantago asiatica (Plantago asiatica) can clear heat in liver and intestine and remove damp-heat to clear eyes , because it mostly impairs eyes. "
The dandelion is matched with the plantain herb: both herbs can clear heat and remove toxicity, induce diuresis and treat stranguria. Dandelion is characterized by clearing heat and removing toxicity; the herb of plantain is good at inducing diuresis for treating stranguria. The combination of the two medicines can clear away heat and toxic material, promote diuresis and treat stranguria. It is suitable for jaundice due to damp-heat pathogen and stranguria due to heat pathogen.
The wine is any one of the existing white spirit, yellow wine, rice wine, wine or beer sold in the market.
The white spirit is any one of faint scent white spirit, strong scent white spirit, Maotai-flavor white spirit, rice-flavor white spirit, complex-flavor white spirit or mixed-flavor white spirit.
The dandelion is a plurality of plants in the dandelion genus, and besides the taraxacumingongolicum Hand-mazz, the following common plants are available: (1) the Taraxacun sinicumkitang is distributed in Heilongjiang, Jilin, Liaoning, Gansu, inner Mongolia, Xinjiang, Shaanxi, Shanxi, Hebei, Henan, etc. (2) Taraxacum heterotrolepis nakai is distributed in Heilongjiang, Jilin, Liaoning provinces. (3) Taraxacum platypecidum Diele (also called as Taraxacum officinale Kitag) is distributed in Heilongjiang, Jilin, Liaoning, Gansu, Hebei, Shanxi, Henan, Sichuan provinces. (4) Taraxacum brassicatum, which is distributed in Jilin, Shanxi, etc. (5) The Taraxacum erythropolium kitag is distributed in Heilongjiang, Jilin, Liaoning, inner Mongolia and Xinjiang. Furthermore, the Taraxacum coraaxacum calanthium Dahlst, Taraxacum gordonii Cuspidus Dahlst, Taraxacum asiaticum asiatate Dahlst, Taraxacum platyphylla pseudobihlst, Taraxacum platyphylla pseudo ambidum kitang, Taraxacum pseudobidum pseudo-albicans kitang, Taraxacum pallidum pseudo-albicans kitang, Taraxacum ohuanum kitang, and Taraxacum Taraxacum. hand-Mazz (Tibet) also serve as dandelion drugs in different regions. The dandelion belongs to the same genus of plants, and contains various components, mainly comprising: carotene, triterpenes, sterols, and flavonoids. Sesquiterpene lactone, caffeic acid, chlorogenic acid, volatile oil, coumarins, alkyd, fatty acid, choline, vitamin, protein, mineral matter, etc.
The dandelion selected by the invention is any one of Taraxacum mongolicum Hand-mazz, Taraxacum mongolicum Kitang, Taraxacum heterophyllum heterycum Taralolepis nakai, Taraxacum platypecidum Diels in alpine, Taraxacum brassiensis efolium, Taraxacum erythrorum Kitag in red stem, Taraxacum erythrorum Kitag in Baili, Taraxacum calanthum caeruptodium Dahlst, Taraxacum xanthaeum Kitag in light yellow, Taraxacum mongolicum Kitang, Taraxacum montanum Kitang in northeast, Taraxacum kitamum Kitang, Taraxacum mistura spium Dahlist, Taraxacum mongolicum Dahlung, Taraxacum mongolicum Mongolicum Hand-mazz, and Taraxacum palmitum officinale Kitag.
The operations of chopping, pulping, squeezing to obtain juice, filtering, pasteurization and the like involved in the preparation method of the invention are all conventional methods well known to those skilled in the art and are not limited by equipment selection.
The invention has the advantages of
In order to fully ensure the application effect of the dandelion, the first preparation method is to respectively quantify the leaves, roots and flowers of the fresh dandelion, highlight the effects of the leaves, roots and flowers, fully extract and collect various different nutritional ingredients in the leaves, roots and flowers, and strengthen the application effect of the dandelion; the method comprises the steps of pulping fresh dandelion leaves, roots and flowers, extracting juice, firstly extracting fresh and tender juice, avoiding damage and loss to the dandelion leaves, roots and flowers in the next heating and boiling extraction process, firstly combining the fresh juice with wine, ageing and filtering to obtain wine dipping juice with higher active substances, and thus having practical significance for the formed product to have fresh fragrance and better appearance and being capable of forming fragrant taste; the decoction dregs after the juice is extracted are further decocted and precipitated by alcohol, so that organic active ingredients in the medicinal materials can be further fully extracted, the medicinal materials are fully extracted, the full extraction of the medicinal materials is ensured, and the application effect of the product is ensured.
In the second and third methods, in order to enhance the effect of the product, the selfheal and the plantain are respectively prepared into the product in a compatibility manner, and according to the effect that the selfheal or the plantain has enhancement and synergistic effect on the dandelion, the effect of the medicinal materials can be improved after compatibility application, and the application effect of enhancing the work is also achieved.
In order to make people have more choices for different drinking habits and enthusiasts, the invention selects and uses different wine products as base wine, such as the existing beer, rice wine, yellow wine, grape wine and white spirit produced by the existing wine-making enterprises, thus not only providing the consumers with the choices of own preference, but also keeping the mellow substance of the original base wine, keeping the original style of the wine, adding the taste of the medicine fragrance, further enriching the wine culture, leading people to benefit from the health care effect of the contained medicinal materials in the happy drinking, leading the product to form social consensus and continuously expanding the commercialization of the product.
The method has reasonable compatibility of medicinal materials, designs a new method for processing and producing the dandelion wine, has reasonable and stable production process, can form industrialization and meets the market demand.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as being exhaustive.
Example 1
Respectively selecting newly-picked dandelion leaves, dandelion roots and newly-picked dandelion flowers, removing impurities, cleaning, draining, weighing 40g of dandelion leaves, 40g of dandelion roots and 30g of dandelion flowers, cutting, mixing and pulping, squeezing to obtain juice, and filtering to obtain 33g of juice;
step (2) adding 66g of fen-flavor liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
step (3) adding 550g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a boiling extract, adding 440g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain a boiling extract, adding 330g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain a boiling extract, combining the three boiling extracts, filtering, heating and concentrating until the concentration is 330g, stopping concentration, adding 95% of edible ethanol into the concentrated solution, adjusting the concentration of the ethanol to 55% V/V, stirring uniformly, standing at the temperature of 1-4 ℃, standing for 48 hours, taking a supernatant by adopting a siphon method, and removing a precipitate;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 55g of concentrated extract for later use;
and (5) combining the 55g of concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of fen-flavor liquor to enable the total amount to be 1000g, fully stirring, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
Example 2
Respectively selecting newly dug dandelion leaves, dandelion roots and newly picked dandelion flowers, removing impurities, cleaning, draining, weighing 60g dandelion leaves, 60g dandelion roots and 45g dandelion flowers, chopping, mixing and pulping, squeezing to obtain juice, and filtering to obtain 49.5g juice;
step (2) adding 99g of strong aromatic Chinese liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
step (3) adding 825g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a decoction solution, adding 660g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain the decoction solution, adding 495g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the three decoction solutions, filtering, heating and concentrating until the concentration is 495g, stopping concentration, adding 95% edible ethanol into the concentrated solution, adjusting the concentration of the ethanol to 55% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by adopting a siphon method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 82.5g of concentrated extract for later use;
and (5) combining 82.5g of concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of strong aromatic Chinese spirits to enable the total amount to be 1000g, fully stirring, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
Example 3
Respectively selecting newly-picked dandelion leaves, dandelion roots and newly-picked dandelion flowers, removing impurities, cleaning, draining, weighing 80g of dandelion leaves, 80g of dandelion roots and 60g of dandelion flowers, cutting, mixing and pulping, squeezing to obtain juice, and filtering to obtain 66g of juice;
step (2) adding 132g of Maotai-flavor liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
step (3) adding 1100g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a decoction solution, adding 880g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain the decoction solution, adding 660g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the decoction solutions for three times, filtering, heating and concentrating until the concentration is 660g, stopping concentration, adding 95% edible ethanol into the concentrated solution, adjusting the ethanol concentration to 55% V/V, stirring uniformly, standing at the temperature of 1-4 ℃, standing for 48 hours, taking a supernatant by adopting a siphon method, and removing a precipitate;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 110g of concentrated extract for later use;
and (5) mixing the 110g of concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of Maotai-flavor liquor to enable the total amount to be 1000g, fully stirring, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
Example 4
Respectively selecting newly-picked dandelion leaves, dandelion roots and newly-picked dandelion flowers, removing impurities, cleaning, draining, weighing 40g of dandelion leaves, 40g of dandelion roots and 30g of dandelion flowers, cutting, mixing and pulping, squeezing to obtain juice, and filtering to obtain 33g of juice;
step (2) adding 66g of yellow wine into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
step (3) adding 550g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a boiling extract, adding 440g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain a boiling extract, adding 330g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain a boiling extract, combining the three boiling extracts, filtering, heating and concentrating until the concentration is 330g, stopping concentration, adding 95% of edible ethanol into the concentrated solution, adjusting the concentration of the ethanol to 55% V/V, stirring uniformly, standing at the temperature of 1-4 ℃, standing for 48 hours, taking a supernatant by adopting a siphon method, and removing a precipitate;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 55g of concentrated extract for later use;
and (5) combining the 55g of concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of yellow wine to enable the total amount to be 1000g, fully stirring, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
Example 5
Respectively selecting newly-picked dandelion leaves, dandelion roots and newly-picked dandelion flowers, removing impurities, cleaning, draining, weighing 40g of dandelion leaves, 40g of dandelion roots and 30g of dandelion flowers, cutting, mixing and pulping, squeezing to obtain juice, and filtering to obtain 33g of juice;
step (2) adding 66g of grape wine into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
step (3) adding 550g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a boiling extract, adding 440g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain a boiling extract, adding 330g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain a boiling extract, combining the three boiling extracts, filtering, heating and concentrating until the concentration is 330g, stopping concentration, adding 95% of edible ethanol into the concentrated solution, adjusting the concentration of the ethanol to 55% V/V, stirring uniformly, standing at the temperature of 1-4 ℃, standing for 48 hours, taking a supernatant by adopting a siphon method, and removing a precipitate;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 55g of concentrated extract for later use;
and (5) combining 55g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of wine to enable the total amount to be 1000g, fully stirring, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
Example 6
Taking fresh dandelion whole grass, removing impurities, cleaning, draining, weighing 40g of dandelion, chopping, pulping, squeezing to obtain juice, and filtering to obtain 12g of juice;
step (2) adding 24g of strong aromatic Chinese liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
weighing 18g of selfheal, crushing into coarse powder, mixing with the medicine residue obtained after squeezing juice in the step (1), adding 406g of purified water, heating, boiling and extracting for 3 hours, filtering to obtain a decoction solution, adding 348g of purified water into the filter residue, heating, boiling and extracting for 2 hours, filtering to obtain the decoction solution, adding 290g of purified water into the filter residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the decoction solutions obtained in three times, filtering, heating and concentrating the filtrate into 174g of concentrated solution, adding edible ethanol with the concentration of 95% V/V into the concentrated solution, adjusting the concentration of the edible ethanol to 65% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by adopting a siphon method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3) and continuously concentrating the supernatant to 29g of concentrated extract;
and (5) combining the 29g of concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of strong aromatic Chinese spirits to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging, and pasteurizing to obtain the dandelion wine.
Example 7
Taking fresh dandelion whole grass, removing impurities, cleaning, draining, weighing 40g of dandelion, chopping, pulping, squeezing to obtain juice, and filtering to obtain 12g of juice;
step (2) adding 24g of rice wine into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
weighing 18g of selfheal, crushing into coarse powder, mixing with the medicine residue obtained after squeezing juice in the step (1), adding 406g of purified water, heating, boiling and extracting for 3 hours, filtering to obtain a decoction solution, adding 348g of purified water into the filter residue, heating, boiling and extracting for 2 hours, filtering to obtain the decoction solution, adding 290g of purified water into the filter residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the decoction solutions obtained in three times, filtering, heating and concentrating the filtrate into 174g of concentrated solution, adding edible ethanol with the concentration of 95% V/V into the concentrated solution, adjusting the concentration of the edible ethanol to 65% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by adopting a siphon method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3) and continuously concentrating the supernatant to 29g of concentrated extract;
and (5) combining 29g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding into a proper amount of rice wine to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging, and pasteurizing to obtain the dandelion wine.
Example 8
Taking fresh dandelion whole grass, removing impurities, cleaning, draining, weighing 60g of dandelion, chopping, pulping, squeezing to obtain juice, and filtering to obtain 18g of juice;
step (2) adding 36g of yellow wine into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
weighing 24g of selfheal, crushing into coarse powder, mixing with the medicine residue obtained after squeezing juice in the step (1), adding 588g of purified water, heating, boiling and extracting for 3 hours, filtering to obtain a decoction solution, adding 504g of purified water into the filter residue, heating, boiling and extracting for 2 hours, filtering to obtain the decoction solution, adding 420g of purified water into the filter residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the decoction solutions for three times, filtering, heating and concentrating the filtrate into 252g of concentrated solution, adding edible ethanol with the concentration of 95% V/V into the concentrated solution, adjusting the concentration of the concentrated solution to 65% V/V of ethanol, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by adopting a siphon method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3) and continuously concentrating the supernatant to 42g of concentrated extract;
and (5) combining 42g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding into a proper amount of yellow wine to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging, and pasteurizing to obtain the dandelion wine.
Example 9
Taking fresh dandelion whole grass, removing impurities, cleaning, draining, weighing 80g of dandelion, chopping, pulping, squeezing to obtain juice, and filtering to obtain 24g of juice;
step (2) adding 48g of Maotai-flavor liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
weighing 30g of selfheal, crushing into coarse powder, mixing with the medicine residue obtained after squeezing juice in the step (1), adding 770g of purified water, heating, boiling and extracting for 3 hours, filtering to obtain a decoction solution, adding 660g of purified water into the filter residue, heating, boiling and extracting for 2 hours, filtering to obtain a decoction solution, adding 550g of purified water into the filter residue, heating, boiling and extracting for 1 hour, filtering to obtain a decoction solution, combining the three decoction solutions, filtering, heating and concentrating the filtrate into 330g of concentrated solution, adding edible ethanol with the concentration of 95% V/V into the concentrated solution, adjusting the concentration of the concentrated solution to 65% V/V of ethanol, stirring uniformly, standing at the temperature of 1-4 ℃, standing for 48 hours, taking supernatant by adopting a siphon method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3) and continuously concentrating the supernatant to 55g of concentrated extract;
and (5) combining the 55g of concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of Maotai-flavor liquor to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging, and pasteurizing to obtain the dandelion wine.
Example 10
Respectively taking newly dug fresh dandelion whole grass and fresh plantain whole grass, picking and removing impurities, cleaning, draining, weighing 40g of dandelion and 30g of plantain, chopping, mixing and pulping, squeezing to obtain juice, and filtering to obtain 21g of juice;
step (2) adding 42g of wine into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
step (3) adding 350g of purified water into the residue obtained after squeezing juice in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a decoction solution, adding 280g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain the decoction solution, adding 210g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the three decoction solutions, filtering, heating and concentrating to 210g of concentrated solution, adding 95% edible ethanol into the concentrated solution to adjust the ethanol content to 60% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by a siphoning method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 35g of concentrated extract;
and (5) combining 35g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of wine to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.
Example 11
Respectively taking newly dug fresh dandelion whole grass and fresh plantain whole grass, picking and removing impurities, cleaning, draining, weighing 40g of dandelion and 30g of plantain, chopping, mixing and pulping, squeezing to obtain juice, and filtering to obtain 21g of juice;
step (2) adding 42g of yellow wine into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
step (3) adding 350g of purified water into the residue obtained after squeezing juice in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a decoction solution, adding 280g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain the decoction solution, adding 210g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the three decoction solutions, filtering, heating and concentrating to 210g of concentrated solution, adding 95% edible ethanol into the concentrated solution to adjust the ethanol content to 60% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by a siphoning method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 35g of concentrated extract;
and (5) combining 35g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding into a proper amount of yellow wine to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging, and pasteurizing to obtain the dandelion wine.
Example 12
Respectively taking newly dug fresh dandelion whole grass and fresh plantain whole grass, picking and removing impurities, cleaning, draining, weighing 80g of dandelion and 60g of plantain, chopping, mixing and pulping, squeezing to obtain juice, and filtering to obtain 42g of juice;
step (2) adding 42g of multi-flavor liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
step (3) adding 700g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a decoction solution, adding 560g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain the decoction solution, adding 420g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain the decoction solution, combining the three decoction solutions, filtering, heating and concentrating to 420g of concentrated solution, adding 95% edible ethanol into the concentrated solution to adjust the ethanol concentration to 60% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by a siphoning method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 70g of concentrated extract;
and (5) combining 70g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of the complex-fragrance type white wine to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging, and pasteurizing to obtain the dandelion wine.
Example 13
Respectively taking newly dug fresh dandelion whole grass and fresh plantain whole grass, picking and removing impurities, cleaning, draining, weighing 60g of dandelion and 45g of plantain, chopping, mixing and pulping, squeezing to obtain juice, and filtering to obtain 31.5g of juice;
step (2) adding 63g of rice-flavor liquor into the juice obtained in the step (1), uniformly mixing, sealing, soaking for 60 days, and filtering to obtain liquor soaking juice for later use;
adding 525g of purified water into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for 2 hours, filtering to obtain a boiling liquid, adding 420g of purified water into the residue, heating, boiling and extracting for 1.5 hours, filtering to obtain a boiling liquid, adding 315g of purified water into the residue, heating, boiling and extracting for 1 hour, filtering to obtain a boiling liquid, combining the three boiling liquid, filtering, heating and concentrating to 315g of concentrated liquid, adding 95% edible ethanol into the concentrated liquid to adjust the ethanol content to 60% V/V, stirring uniformly, standing for 48 hours at the temperature of 1-4 ℃, taking supernatant by a siphoning method, and removing precipitates;
step (4), recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating to 52.5g of concentrated extract;
and (5) combining 52.5g of the concentrated extract obtained in the step (4) with the wine soaking juice obtained in the step (2), adding the mixture into a proper amount of rice-flavor liquor to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the dandelion wine.

Claims (5)

1. A preparation method of dandelion wine is characterized in that every 1000g of wine contains 40-80g of fresh dandelion leaves, 40-80g of fresh dandelion roots and 30-60g of fresh dandelion flowers;
the preparation method comprises the following steps:
(1) respectively cleaning fresh dandelion leaves, roots and flowers, draining, weighing dandelion leaves, roots and flowers according to the formula, cutting, mixing and pulping, squeezing to obtain juice which is 30% of the crude drug by weight;
(2) according to the weight ratio of juice of 1: 2, adding wine in the proportion, uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
(3) adding purified water which is 3-5 times of the weight of the medicinal materials into the residue obtained after squeezing and juice extraction in the step (1), heating, boiling and extracting for three times, wherein the boiling and extraction time is 2 hours for the first time, 1.5 hours for the second time and 1 hour for the third time, combining the boiling and extraction liquids for the three times, filtering, concentrating to be 3 times of the weight of the medicinal materials, adding edible ethanol to adjust the concentration of the ethanol to 55% V/V, stirring uniformly, standing at 1-4 ℃, standing for 48 hours, taking supernate, and removing precipitates;
(4) recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating until the amount of 1 weight part of the medicinal materials is concentrated to obtain 0.5 weight part of concentrated extract;
(5) and (3) mixing the concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding the mixture into wine with a proper formula to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and carrying out pasteurization to obtain the wine.
2. A preparation method of dandelion wine is characterized in that every 1000g of wine contains 40-80g of fresh dandelion and 18-30g of selfheal;
the preparation method comprises the following steps:
(1) cleaning fresh dandelion, draining, weighing dandelion according to the formula, cutting, pulping, squeezing to obtain juice, and obtaining juice with the weight of 30% of the crude drug;
(2) and (2) mixing the juice obtained in the step (1) according to a weight ratio of the juice of 1: 2, adding wine in the proportion, uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
(3) crushing selfheal into coarse powder according to the formula amount, mixing the coarse powder with the dregs obtained by squeezing juice in the step (1), adding purified water which is 5-7 times of the weight of the medicinal materials, heating, boiling and extracting for three times, wherein the boiling and extracting time is respectively 3 hours for the first time, 2 hours for the second time and 1 hour for the third time, combining the boiling and extracting solutions for the three times, filtering, concentrating to 3 times of the weight of the medicinal materials, adding edible ethanol to adjust the ethanol concentration to 65% V/V, uniformly stirring, standing for 48 hours at 1-4 ℃, taking supernate, and removing precipitates;
(4) recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating until the amount of 1 weight part of the medicinal materials is concentrated to obtain 0.5 weight part of concentrated extract;
(5) and (3) mixing the concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding into wine with a proper formula amount to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and pasteurizing to obtain the wine.
3. A preparation method of dandelion wine is characterized in that every 1000g of wine contains 40-80g of fresh dandelion and 30-60g of fresh plantain;
the preparation method comprises the following steps:
(1) respectively removing impurities from the whole plants of fresh dandelion and fresh plantain, cleaning, draining, weighing dandelion and plantain according to the formula ratio, cutting, pulping, squeezing to obtain juice with the weight of 30% of the crude drug;
(2) and (2) mixing the juice obtained in the step (1) according to a weight ratio of the juice of 1: 2, adding wine in the proportion, uniformly mixing, sealing, soaking for 60 days, and filtering to obtain wine soaking juice for later use;
(3) adding purified water which is 3-5 times of the weight of the medicinal materials into the residue obtained after squeezing juice in the step (1), boiling and extracting for three times, wherein the boiling and extracting time is 2 hours for the first time, 1.5 hours for the second time and 1 hour for the third time, combining the boiling and extracting solutions for the three times, filtering, concentrating to 3 times of the weight of the medicinal materials, adding edible ethanol to adjust the concentration of the ethanol to 60% V/V, stirring uniformly, standing at 1-4 ℃, standing for 48 hours, taking supernate, and removing precipitates;
(4) recovering ethanol from the supernatant obtained in the step (3), and continuously concentrating until the amount of 1 weight part of the medicinal materials is concentrated to obtain 0.5 weight part of concentrated extract;
(5) and (3) mixing the concentrated extract obtained in the step (4) and the wine soaking juice obtained in the step (2), adding the mixture into wine with a proper formula to enable the total amount to be 1000g, uniformly mixing, sealing and storing for 60 days, filtering, subpackaging and carrying out pasteurization to obtain the wine.
4. The method according to claims 1-3, wherein the wine is any one of white spirit, yellow wine, rice wine, wine or beer; the white spirit is any one of faint scent white spirit, strong scent white spirit, Maotai-flavor white spirit, rice-flavor white spirit, complex-flavor white spirit or mixed-flavor white spirit.
5. The method according to claims 1-3, wherein the dandelion is Taraxacum mongolicum Hand-d-mazz, Taraxacum sinicum kitang, Taraxacum heterophyllum nakai, Taraxacum heterophyllum Taraxacum nakai, Taraxacum platypecidum Diele, Taraxacum sinicum Taraxacum aefolia, Taraxacum erythraeum kitag, Taraxacum platyphylla cathayensis, Taraxacum erythrophidium kitag, Taraxacum cathayanum Dahlst, Taraxacum flaccidum pseudo-albicumkitag, Taraxacum lutescens, Taraxacum montanum kitag, Taraxacum mongolicum Taraxacum kitam kitag, Taraxacum mongolicum kitamum sautatum, Taraxacum montanum kitag, Taraxacum mongolicum Taraxacum gunum kitag, Taraxacum montanum kitamum, Taraxacum monocalcium montanum, Taraxacum monocalcitum, Taraxacum monocalci.
CN202010335163.0A 2020-04-24 2020-04-24 Preparation method of dandelion wine Withdrawn CN111471563A (en)

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Application publication date: 20200731