CN111961562A - Agilawood wine and preparation method thereof - Google Patents

Agilawood wine and preparation method thereof Download PDF

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Publication number
CN111961562A
CN111961562A CN202010791797.7A CN202010791797A CN111961562A CN 111961562 A CN111961562 A CN 111961562A CN 202010791797 A CN202010791797 A CN 202010791797A CN 111961562 A CN111961562 A CN 111961562A
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liquor
parts
wine
mother liquor
preparation
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吴敦壮
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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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
    • A61K35/55—Glands not provided for in groups A61K35/22 - A61K35/545, e.g. thyroids, parathyroids or pineal glands
    • 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)
    • 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)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484—Glycyrrhiza (licorice)
    • 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)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • 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)
    • A61K36/83—Thymelaeaceae (Mezereum family), e.g. leatherwood or false ohelo
    • A61K36/835—Aquilaria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/08—Drugs for disorders of the alimentary tract or the digestive system for nausea, cinetosis or vertigo; Antiemetics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P11/00—Drugs for disorders of the respiratory system
    • A61P11/06—Antiasthmatics
    • 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]
    • 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
    • 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
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Abstract

The invention discloses agilawood wine and a preparation method thereof, wherein the agilawood wine comprises 80-90 parts of Maotai-flavor liquor, 70-80 parts of agilawood wine mother liquor, 10-20 parts of borneol wine mother liquor, 10-20 parts of musk wine mother liquor, 5-10 parts of sandalwood wine mother liquor, 3-10 parts of licorice liquor and 2-5 parts of dried orange peel liquor. According to the invention, through adding borneol, musk and sandalwood, the Maotai-flavor liquor can be respectively soaked in aloeswood, borneol wood, musk wood and sandalwood, the Maotai-flavor liquor can have the fragrance of the four balseswood simultaneously after soaking the four balseswood, the fragrance of the Maotai-flavor liquor is improved, and the borneol, the musk and the sandalwood respectively have the effects of promoting qi circulation, relieving pain, warming middle energizer, preventing vomiting, promoting qi circulation, relieving asthma, clearing heat, relieving pain and the like, so that the efficacy of the liquor is improved.

Description

Agilawood wine and preparation method thereof
Technical Field
The invention relates to the technical field of agilawood wine production, and particularly relates to agilawood wine and a preparation method thereof.
Background
Lignum Aquilariae Resinatum is resiniferous, contains wood, has pungent and bitter taste, and mild nature, has effects of activating qi-flowing, relieving pain, warming middle warmer, relieving vomit, and relieving asthma, and can be used for treating chest and abdomen distention pain, stomach cold emesis singultus, kidney essence deficiency, reversed flow of qi, and asthma. Recent clinical trial research shows that the agilawood is a specific medicine for gastric cancer and a good analgesic. The Maotai-flavor liquor has rich taste, long aftertaste and a plurality of health elements. The Maotai-flavor liquor has the following characteristics: firstly, the sauce-flavor wine has the characteristics of high four, high one and long one, so that volatile substances in the wine are few, and the harm to a human body is reduced; secondly, the acidity is high, and the traditional Chinese medicine considers that the acid mainly controls the spleen and stomach, protects the liver and softens blood vessels; thirdly, the liquor degree of the sauce-flavor liquor is reasonable, the affinity between 53% vol alcohol molecules and water molecules is better, long-time storage is realized, the number of free alcohol molecules is small, and the stimulation to a human body is small; and fourthly, the sauce-flavor wine is a pure grain natural fermentation product, and as no main flavor substance is found in the sauce-flavor wine, the possibility of artificially adding flavor components is eliminated. At present, most of health care wine or medicinal liquor on the market adopts edible alcohol or kaoliang spirit and the like as base wine to highlight the fragrance of medicinal materials, but the health care wine or the medicinal liquor has a slight taste and slightly strong bitter and astringent taste of the medicinal materials, is not suitable for being used as white wine for vast people to drink, and does not find the agilawood wine which takes Maotai-flavor white wine as the base wine and agilawood as the main component. In view of the above, the present invention is particularly proposed.
Patent No. 201711102176.8 discloses a linaloe wine and its preparation method, comprising the following components prepared according to parts by weight: 90-93 parts of Maotai-flavor liquor and 7-10 parts of agilawood liquor mother liquor; the agilawood wine mother liquor is prepared by soaking agilawood in Maotai-flavor liquor with the weight 90-110 times that of the agilawood.
However, in the actual use process of the invention, although the agilawood is adopted to increase the fragrance of the white spirit, the fragrance of the agilawood is single, the efficacy is not very good, and in addition, the sour flavoring wine and the sweet flavoring wine are used, and a plurality of additives exist in the sour flavoring wine and the sweet flavoring wine, so that the health of people is easily influenced.
Disclosure of Invention
The invention aims to provide agilawood wine and a preparation method thereof, and solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a Chinese medicinal liquor is prepared from Maotai-flavor Chinese liquor 80-90 parts, lignum Aquilariae Resinatum mother liquor 70-80 parts, Borneolum mother liquor 10-20 parts, Moschus mother liquor 10-20 parts, lignum Santali albi mother liquor 5-10 parts, radix Glycyrrhizae 3-10 parts, and pericarpium Citri Tangerinae 2-5 parts.
In a preferred embodiment of the invention, the liquor comprises 80 parts of Maotai-flavor liquor, 70 parts of mother liquor of eaglewood wine, 10 parts of mother liquor of borneol wine, 10 parts of mother liquor of musk wine, 5 parts of mother liquor of sandalwood wine, 3 parts of liquoric root liquor and 2 parts of tangerine peel liquor.
In a preferred embodiment of the invention, the Maotai-flavor liquor comprises 85 parts of Maotai-flavor liquor, 76 parts of mother liquor of Chinese eaglewood wine, 14 parts of mother liquor of borneol wine, 16 parts of mother liquor of musk wine, 7 parts of mother liquor of sandalwood wine, 5 parts of licorice solution and 3 parts of dried orange peel solution.
In a preferred embodiment of the present invention, the liquor comprises 90 parts of Maotai-flavor liquor, 80 parts of mother liquor of Aquilaria sinensis, 20 parts of mother liquor of borneol, 20 parts of mother liquor of musk, 10 parts of mother liquor of sandalwood, 10 parts of licorice and 5 parts of pericarpium Citri Reticulatae.
As a preferred embodiment of the invention, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: soaking lignum Aquilariae Resinatum, Borneolum Syntheticum, Moschus and lignum Santali albi with Maotai-flavor Chinese liquor to obtain mixed liquor of lignum Aquilariae Resinatum liquor mother liquor, Borneolum Syntheticum liquor mother liquor, Moschus liquor mother liquor and lignum Santali albi liquor mother liquor;
step two: squeezing the liquorice and the dried orange peel into juice by using a squeezer;
step three: squeezing Glycyrrhrizae radix and pericarpium Citri Tangerinae to obtain juice, adding into the mixed solution of lignum Aquilariae Resinatum wine mother liquor, Borneolum Syntheticum wine mother liquor, Moschus wine mother liquor and lignum Santali albi wine mother liquor, and stirring with a stirrer.
In a preferred embodiment of the present invention, the mixer in step three may be one or more of a propeller mixer, a paddle mixer, a gate mixer, an anchor mixer, a turbine mixer and a screw mixer.
As a preferred embodiment of the present invention, the press in the second step may be one or more of a frame press, a vertical press and a bladder press.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, through adding borneol, musk and sandalwood, the Maotai-flavor liquor can be respectively soaked in aloeswood, borneol wood, musk wood and sandalwood, the Maotai-flavor liquor can have the fragrance of four kinds of balsawood simultaneously after soaking the four kinds of balsawood, the fragrance of the Maotai-flavor liquor is improved, and the borneol, the musk and the sandalwood respectively have the effects of promoting qi circulation, relieving pain, warming middle energizer, preventing vomiting, promoting qi intake, relieving asthma, clearing heat, relieving pain and the like, so that the efficacy of the liquor is improved.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of an agilawood wine and a preparation method thereof;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a Chinese medicinal liquor is prepared from Maotai-flavor Chinese liquor 80-90 parts, lignum Aquilariae Resinatum mother liquor 70-80 parts, Borneolum mother liquor 10-20 parts, Moschus mother liquor 10-20 parts, lignum Santali albi mother liquor 5-10 parts, radix Glycyrrhizae 3-10 parts, and pericarpium Citri Tangerinae 2-5 parts.
Further, 80 parts of Maotai-flavor liquor, 70 parts of agilawood liquor mother liquor, 10 parts of borneol liquor mother liquor, 10 parts of musk liquor mother liquor, 5 parts of sandalwood liquor mother liquor, 3 parts of liquorice liquor and 2 parts of tangerine peel liquor.
Further, 85 parts of Maotai-flavor liquor, 76 parts of agilawood liquor mother liquor, 14 parts of borneol liquor mother liquor, 16 parts of musk liquor mother liquor, 7 parts of sandalwood liquor mother liquor, 5 parts of liquorice liquor and 3 parts of dried orange peel liquor.
Further, 90 parts of Maotai-flavor liquor, 80 parts of agilawood liquor mother liquor, 20 parts of borneol liquor mother liquor, 20 parts of musk liquor mother liquor, 10 parts of sandalwood liquor mother liquor, 10 parts of liquorice liquor and 5 parts of dried orange peel liquor.
Further, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: soaking lignum Aquilariae Resinatum, Borneolum Syntheticum, Moschus and lignum Santali albi with Maotai-flavor Chinese liquor to obtain mixed liquor of lignum Aquilariae Resinatum liquor mother liquor, Borneolum Syntheticum liquor mother liquor, Moschus liquor mother liquor and lignum Santali albi liquor mother liquor;
step two: squeezing the liquorice and the dried orange peel into juice by using a squeezer;
step three: squeezing Glycyrrhrizae radix and pericarpium Citri Tangerinae to obtain juice, adding into the mixed solution of lignum Aquilariae Resinatum wine mother liquor, Borneolum Syntheticum wine mother liquor, Moschus wine mother liquor and lignum Santali albi wine mother liquor, and stirring with a stirrer.
Further, the stirrer in the third step can be one or more of a propelling stirrer, an inclined paddle stirrer, a frame stirrer, an anchor stirrer, a turbine stirrer and a screw stirrer.
Further, the press in the second step may be one or more of a frame press, a vertical press and an air bag press.
Example one
The agilawood wine material comprises the following raw materials in parts by weight: 80 parts of Maotai-flavor liquor, 70 parts of mother liquor of the agilawood wine, 10 parts of mother liquor of the borneol fragrant wine, 10 parts of mother liquor of the musk wine, 5 parts of mother liquor of the sandalwood fragrant wine, 3 parts of liquoric root liquid and 2 parts of tangerine peel liquid.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: soaking lignum Aquilariae Resinatum, Borneolum Syntheticum, Moschus and lignum Santali albi with Maotai-flavor Chinese liquor to obtain mixed liquor of lignum Aquilariae Resinatum liquor mother liquor, Borneolum Syntheticum liquor mother liquor, Moschus liquor mother liquor and lignum Santali albi liquor mother liquor;
step two: squeezing the liquorice and the dried orange peel into juice by using a squeezer;
step three: squeezing Glycyrrhrizae radix and pericarpium Citri Tangerinae to obtain juice, adding into the mixed solution of lignum Aquilariae Resinatum wine mother liquor, Borneolum Syntheticum wine mother liquor, Moschus wine mother liquor and lignum Santali albi wine mother liquor, and stirring with a stirrer.
Example two
The agilawood wine material comprises the following raw materials in parts by weight: 85 parts of Maotai-flavor liquor, 76 parts of mother liquor of agilawood wine, 14 parts of mother liquor of borneol fragrant wine, 16 parts of mother liquor of musk wine, 7 parts of mother liquor of sandalwood wine, 5 parts of licorice liquor and 3 parts of dried orange peel liquor.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: soaking lignum Aquilariae Resinatum, Borneolum Syntheticum, Moschus and lignum Santali albi with Maotai-flavor Chinese liquor to obtain mixed liquor of lignum Aquilariae Resinatum liquor mother liquor, Borneolum Syntheticum liquor mother liquor, Moschus liquor mother liquor and lignum Santali albi liquor mother liquor;
step two: squeezing the liquorice and the dried orange peel into juice by using a squeezer;
step three: squeezing Glycyrrhrizae radix and pericarpium Citri Tangerinae to obtain juice, adding into the mixed solution of lignum Aquilariae Resinatum wine mother liquor, Borneolum Syntheticum wine mother liquor, Moschus wine mother liquor and lignum Santali albi wine mother liquor, and stirring with a stirrer.
EXAMPLE III
The agilawood wine material comprises the following raw materials in parts by weight: 90 parts of Maotai-flavor liquor, 80 parts of agilawood liquor mother liquor, 20 parts of borneol liquor mother liquor, 20 parts of musk liquor mother liquor, 10 parts of sandalwood liquor mother liquor, 10 parts of liquorice liquor and 5 parts of dried orange peel liquor.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: soaking lignum Aquilariae Resinatum, Borneolum Syntheticum, Moschus and lignum Santali albi with Maotai-flavor Chinese liquor to obtain mixed liquor of lignum Aquilariae Resinatum liquor mother liquor, Borneolum Syntheticum liquor mother liquor, Moschus liquor mother liquor and lignum Santali albi liquor mother liquor;
step two: squeezing the liquorice and the dried orange peel into juice by using a squeezer;
step three: squeezing Glycyrrhrizae radix and pericarpium Citri Tangerinae to obtain juice, adding into the mixed solution of lignum Aquilariae Resinatum wine mother liquor, Borneolum Syntheticum wine mother liquor, Moschus wine mother liquor and lignum Santali albi wine mother liquor, and stirring with a stirrer.
Traditional agilawood wine data parameters table 1 is as follows:
test items Alcohol degree Efficacy of white spirit Degree of harmfulness
Parameter index Is low in In general Is harmful to
Example a agilawood wine data parameters table 2 is as follows:
test items Alcohol degree Efficacy of white spirit Degree of harmfulness
Parameter index In general Good effect Is generally harmful
Example two agilawood wine data parameters table 3 is as follows:
test items Alcohol degree Efficacy of white spirit Degree of harmfulness
Parameter index In Superior food Is slightly harmful
Example three agilawood wine data parameters table 4 is as follows:
test items Alcohol degree Efficacy of white spirit Degree of harmfulness
Parameter index Height of Excellence in Is nearly harmless
In summary, the data in tables 1, 2, 3 and 4 are compared to obtain that the robusta, musk and sandalwood are added, so that the Maotai-flavor liquor can be respectively soaked in the agarwood, the borneol wood, the musk wood and the sandalwood, the Maotai-flavor liquor can have the fragrance of the four kinds of incense wood simultaneously after being soaked in the four kinds of incense wood, the fragrance of the Maotai-flavor liquor is improved, and the borneol, the musk and the sandalwood respectively have the effects of promoting qi circulation, relieving pain, warming middle energizer, stopping vomiting, promoting qi circulation, relieving asthma, clearing heat, relieving pain and the like, so that the effect of the liquor is improved.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics 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. Any reference sign in a claim should not be construed as limiting the claim concerned.
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 (7)

1. The agilawood wine and the preparation method thereof are characterized in that: 80-90 parts of Maotai-flavor liquor, 70-80 parts of agilawood mother liquor, 10-20 parts of borneol mother liquor, 10-20 parts of musk mother liquor, 5-10 parts of sandalwood mother liquor, 3-10 parts of liquorice liquor and 2-5 parts of dried orange peel liquor.
2. The agilawood wine and the preparation method thereof as claimed in claim 1, wherein the preparation method comprises the following steps: 80 parts of Maotai-flavor liquor, 70 parts of mother liquor of the agilawood wine, 10 parts of mother liquor of the borneol fragrant wine, 10 parts of mother liquor of the musk wine, 5 parts of mother liquor of the sandalwood fragrant wine, 3 parts of liquoric root liquid and 2 parts of tangerine peel liquid.
3. The agilawood wine and the preparation method thereof as claimed in claim 1, wherein the preparation method comprises the following steps: 85 parts of Maotai-flavor liquor, 76 parts of mother liquor of agilawood wine, 14 parts of mother liquor of borneol fragrant wine, 16 parts of mother liquor of musk wine, 7 parts of mother liquor of sandalwood wine, 5 parts of licorice liquor and 3 parts of dried orange peel liquor.
4. The agilawood wine and the preparation method thereof as claimed in claim 1, wherein the preparation method comprises the following steps: 90 parts of Maotai-flavor liquor, 80 parts of agilawood liquor mother liquor, 20 parts of borneol liquor mother liquor, 20 parts of musk liquor mother liquor, 10 parts of sandalwood liquor mother liquor, 10 parts of liquorice liquor and 5 parts of dried orange peel liquor.
5. The agilawood wine and the preparation method thereof as claimed in claim 1, wherein the preparation method comprises the following steps: the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: soaking lignum Aquilariae Resinatum, Borneolum Syntheticum, Moschus and lignum Santali albi with Maotai-flavor Chinese liquor to obtain mixed liquor of lignum Aquilariae Resinatum liquor mother liquor, Borneolum Syntheticum liquor mother liquor, Moschus liquor mother liquor and lignum Santali albi liquor mother liquor;
step two: squeezing the liquorice and the dried orange peel into juice by using a squeezer;
step three: squeezing Glycyrrhrizae radix and pericarpium Citri Tangerinae to obtain juice, adding into the mixed solution of lignum Aquilariae Resinatum wine mother liquor, Borneolum Syntheticum wine mother liquor, Moschus wine mother liquor and lignum Santali albi wine mother liquor, and stirring with a stirrer.
6. The agilawood wine and the preparation method thereof as claimed in claim 5, wherein the preparation method comprises the following steps: the stirrer in the third step can be one or more of a propelling stirrer, an inclined paddle stirrer, a frame stirrer, an anchor stirrer, a turbine stirrer and a screw stirrer.
7. The agilawood wine and the preparation method thereof as claimed in claim 5, wherein the preparation method comprises the following steps: the presser in the second step can be one or more of a frame presser, a vertical presser and an air bag presser.
CN202010791797.7A 2020-08-08 2020-08-08 Agilawood wine and preparation method thereof Pending CN111961562A (en)

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Publication number Priority date Publication date Assignee Title
CN105420050A (en) * 2016-01-12 2016-03-23 贵州茅台酒厂（集团）习酒有限责任公司 Maotai-flavor baijiu type agilawood wine and preparing method thereof
CN105998658A (en) * 2016-07-08 2016-10-12 西双版纳奇楠沉香种植有限公司 Agarwood wine and preparing method thereof
CN106281904A (en) * 2016-10-20 2017-01-04 许昌学院 A kind of Lignum Santali Albi cistanche deserticola wine and preparation method thereof
CN106834032A (en) * 2017-02-13 2017-06-13 陈波 The application of gout health care product or medicament is controlled in a kind of alcoholic drink mixed with fruit juice, preparation method and its preparation
CN109762709A (en) * 2017-11-10 2019-05-17 雷艳丽 A kind of aloe wine and preparation method thereof
CN108165413A (en) * 2018-02-27 2018-06-15 张雄汉 A kind of preparation method of aloe wine
CN109294839A (en) * 2018-11-14 2019-02-01 赣州市七道皇文化发展有限公司 A kind of natural perfume material health liquor and preparation method thereof
CN112251313A (en) * 2020-11-09 2021-01-22 广东国熙酒业有限公司 Preparation method of agilawood wine
CN113755277A (en) * 2021-09-30 2021-12-07 贵州百年原址酒业有限公司 Pericarpium citri reticulatae sauce fragrant wine and brewing method thereof

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