CN1122367A

CN1122367A - Producing process for health wine

Info

Publication number: CN1122367A
Application number: CN 95110357
Authority: CN
Inventors: 张灿华
Original assignee: DONGPING WINERY SHANDONG
Current assignee: DONGPING WINERY SHANDONG
Priority date: 1995-02-28
Filing date: 1995-02-28
Publication date: 1996-05-15

Abstract

The present invention can overcome the demerit of available health wine prodn process, which is only a cold soaking process and has low lixiviation rate of effective component. The present invention selects plant material including flower, leaf and fruit, determines proper proportion, and adopts saccharifying, alcoholizing, hot-soaking and reflux extraction processes on the basis of cold-soaking process. The health wine produced has the functions of reducing blood lipid, restraining fat, promoting blood circulation and promoting metabolism.

Description

Producing process for health wine

The invention belongs to field of health drinks, directly relate to producing process for health wine.

Now, nourishing drink more and more is subjected to people's welcome in the world.The corridor wine that France produces is Chinese medicinal materials to be adopted on the basis of cold soaking technology, sugaring, adds to blend after the acid and forms.Though this wine has the good advantage of mouthfeel,,, thereby there is the not high drawback of raw material availability so that the Chinese medicinal ingredients leaching yield is lower owing to only adopt cold soaking technology aborning.The three animal penes wine that China Yantai changyu wine company produces also is a health promoting wine in very great demand in the world, and the advantage of this wine is that effect is better, but production technique also is only to adopt cold soaking technology, therefore has the low problem of part material leaching yield equally; This wine range of application is narrower simultaneously, can not become the drink on the popular dining table.

Purpose of the present invention will provide a kind of improved producing process for health wine exactly, and it can overcome the low drawback of raw material leaching yield that only adopts cold soaking explained hereafter health promoting wine to exist effectively, can solve the wideless problem of Application Areas that causes because of prescription simultaneously again.

The object of the present invention is achieved like this: the jujube powder of the rhizoma nelumbinis of the lotus seeds of the structure Qi of the hawthorn of the coixlacrymajobi rice of the red ginseng of the Gorgon fruit of the water caltrop of 8-12%, 8-12%, 4-6%, 4-6%, 4-6%, 6-10%, 8-10%, 2-4%, the 6-10% lotus base of a fruit, 8-12% is broken into the particle that diameter is 2-4mm, soaked 24-48 hour with material quantity 3-5 mineral water doubly, under normal pressure boiling 1-1.5 hour, when treating that temperature is reduced to 32-45 ℃, the saccharifying enzyme that adds clinker quantity 1-2% carries out 32-64 hour constant temperature diastatic fermentation; The hot dipping return tank is cleaned and is put in 6-10% lotus, 8-12% lotus leaf, 1-3% Flower of Arabian Jasmine, 1-3% Rose, 1-3% CitrusaurantiumL.Var.amara Engl., 1-3% cloves, the screening of 1-3% stamen nelumbini, add material quantity 3-5 mineral water doubly then, the hot dipping backflow is 1-4 hour under the normal pressure; Diastatic fermentation and the hot dipping mash that obtains that refluxes is mixed, then with the grain wine cold soakings of doubly total mash amount 50 degree of 3-6-65 degree 160-240 hour.

Producing process for health wine involved in the present invention since selected for use be Chinese medicine be again tens kinds of raw materials of food, the health promoting wine that must be produced has reducing blood-fat, suppresses fat, improves blood circulation, promotes to go into the metabolic effect of body, this wine becomes the first-class drink on the popular dining table again simultaneously, integrates dietotherapy, health care, nutrition.Because the present invention adopted diastatic fermentation, hot dipping reflux technique, make floral leaf, fruit materials of effective ingredients leaching yield bring up to about 50% by original 30%, improved utilization ratio of raw materials greatly.

Provide following embodiment according to technology of the present invention.

9% water caltrop, 8% Gorgon fruit, 4% red ginseng, 5% coixlacrymajobi rice, 5% hawthorn, 7% structure Qi, 9% lotus seeds, 2% rhizoma nelumbinis, the 7% lotus base of a fruit, 9% jujube powder are broken into the particle about diameter 3mm, mineral water with 4 times of material quantities soaked 36 hours, boiling is 1 hour under the normal pressure, when treating that temperature is reduced to 33 ℃, the saccharifying enzyme that adds clinker quantity 2% carries out 36 hours constant temperature diastatic fermentations; 8% lotus, 9% lotus leaf, 2% Flower of Arabian Jasmine, 2% Rose, 1% CitrusaurantiumL.Var.amara Engl., 1% cloves, the screening of 1% stamen nelumbini are cleaned and put into the hot dipping return tank, add the mineral water of 3 times of material quantities then, hot dipping refluxed 2 hours under the normal pressure; Diastatic fermentation and the hot dipping mash that obtains that refluxes is mixed, spend grain wine cold soakings 180 hours with 4 times of total mash amounts 60 then.Cold soaking filters after finishing, and rectification degree to 12 degree, acid adjustment degree transfer pol to 12g/ml (with glucose meter) to 0.45g/100m1 (with acetometer)

Claims

1, producing process for health wine, it is characterized in that: the water caltrop of 8-12%, the Gorgon fruit of 8-12%, the red ginseng of 4-6%, the coixlacrymajobi rice of 4-6%, the hawthorn of 4-6%, the matrimony vine of 6-10%, the lotus seeds of 8-10%, the rhizoma nelumbinis of 2-4%, the lotus base of a fruit of 6-10%, the jujube powder of 8-12% are broken into the particle that diameter is 2-4mm, soaked 24-48 hour with material quantity 3-5 mineral water doubly, under normal pressure boiling 1-1.5 hour, when treating that temperature is reduced to 32-45 ℃, the saccharifying enzyme that adds clinker quantity 1-2% carries out 32-64 hour constant temperature diastatic fermentation; With 6-10% lotus, 8-12% lotus leaf, 1-3% Flower of Arabian Jasmine, 1-3% attack rare flower, 1-3% CitrusaurantiumL.Var.amara Engl., 1-3% cloves, the hot dipping return tank is cleaned and is put in the screening of 1-3% stamen nelumbini, add material quantity 3-5 mineral water doubly then, the hot dipping backflow is 1-4 hour under the normal pressure; Diastatic fermentation and the hot dipping mash that obtains that refluxes is mixed, then with the grain wine cold soakings of doubly total mash amount 50 degree of 3-6-65 degree 160-240 hour.