CN112500968A - Elaeagnus angustifolia flower flavoring wine and preparation method thereof - Google Patents
Elaeagnus angustifolia flower flavoring wine and preparation method thereof Download PDFInfo
- Publication number
- CN112500968A CN112500968A CN202110057816.8A CN202110057816A CN112500968A CN 112500968 A CN112500968 A CN 112500968A CN 202110057816 A CN202110057816 A CN 202110057816A CN 112500968 A CN112500968 A CN 112500968A
- Authority
- CN
- China
- Prior art keywords
- flower
- wine
- parts
- cellar
- russianolive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000307545 Elaeagnus angustifolia Species 0.000 title claims abstract description 128
- 235000017643 Elaeagnus angustifolia Nutrition 0.000 title claims abstract description 128
- 235000014101 wine Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title abstract description 15
- 235000001456 Elaeagnus latifolia Nutrition 0.000 claims abstract description 52
- 235000007630 Elaeagnus umbellata var parvifolia Nutrition 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 239000003205 fragrance Substances 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 33
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 26
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 24
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 24
- 235000011477 liquorice Nutrition 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 14
- 239000011707 mineral Substances 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 10
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 10
- 235000016477 Taralea oppositifolia Nutrition 0.000 claims abstract description 9
- 241001358109 Taralea oppositifolia Species 0.000 claims abstract description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 230000002478 diastatic effect Effects 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000013329 compounding Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 22
- 235000013339 cereals Nutrition 0.000 claims description 19
- 238000007789 sealing Methods 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000010855 food raising agent Nutrition 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000219780 Pueraria Species 0.000 claims description 6
- 230000003213 activating effect Effects 0.000 claims description 6
- 238000004821 distillation Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 241000193755 Bacillus cereus Species 0.000 claims description 3
- 241000193752 Bacillus circulans Species 0.000 claims description 3
- 241000194108 Bacillus licheniformis Species 0.000 claims description 3
- 244000063299 Bacillus subtilis Species 0.000 claims description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 3
- 241000193403 Clostridium Species 0.000 claims description 3
- 241000371652 Curvularia clavata Species 0.000 claims description 3
- 240000004713 Pisum sativum Species 0.000 claims description 3
- 235000010582 Pisum sativum Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 238000002703 mutagenesis Methods 0.000 claims description 3
- 231100000350 mutagenesis Toxicity 0.000 claims description 3
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 101100453790 Drosophila melanogaster Kebab gene Proteins 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000015231 kebab Nutrition 0.000 abstract description 2
- 230000007794 irritation Effects 0.000 abstract 1
- 239000002585 base Substances 0.000 description 17
- 239000000126 substance Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 12
- 125000003118 aryl group Chemical group 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 241000522215 Dipteryx odorata Species 0.000 description 6
- 244000130270 Fagopyrum tataricum Species 0.000 description 6
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 2
- 239000001685 glycyrrhizic acid Substances 0.000 description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- 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
-
- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/488—Pueraria (kudzu)
-
- 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
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- 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
Abstract
The invention relates to the technical field of seasoning wine, and discloses russianolive flower seasoning wine which comprises the following raw materials in parts by weight: 80-120 parts of white spirit, 20-24 parts of russianolive flower, 2-5 parts of kudzuvine flower, 5-8 parts of liquorice, 1-4 parts of tonka stem and leaf, 6-12 parts of diastatic fermentation agent and 50-60 parts of mineral water. The invention also discloses a preparation method of the oleaster flower flavoring wine, which comprises the following steps: s1, proportioning raw materials; s2, processing the russianolive flowers; s3, preparing a saccharification fermentation liquid; s4, mixing the raw materials; s5, soaking and fermenting; s6, carrying out two rounds of fermentation; s7, compounding strings and extracting fragrance; s8, high-temperature storage; and S9, proportional blending. According to the invention, the wine body is more soft and harmonious by adding the Elaeagnus angustifolia flower for fermentation and the shish kebab, the aftertaste is clean and slightly sweet, the irritation of alcohol to the gastrointestinal tract is reduced by roasting the Elaeagnus angustifolia flower and the liquorice with honey and using mild raw materials, and the prepared finished product is soft in taste and comfortable and pleasant in fragrance.
Description
Technical Field
The invention relates to the technical field of flavoring wine, in particular to russianolive flower flavoring wine and a preparation method thereof.
Background
The flavoring wine is functional white wine which is produced by adopting a special process, has specific content of aromatic substances and unique flavor and can make up for the defects in the base wine. The flavoring wine has the characteristics of special fragrance, special sweetness, special mellow, special concentration, special explosion, special hemp and the like, and has the balance function, the baking function and the addition function on the base wine.
The flavoring work is to add trace aromatic substances into the base wine to cause the change of the wine, so that the wine is balanced to form an inherent style, thereby improving the quality of the base wine. The addition of trace amount of aromatic substances can be divided into two cases: firstly, the base wine does not contain the substance at all, the flavoring wine has higher content, the fragrance releasing threshold of the aromatic substances is very low, and the aromatic substances can release pleasant fragrance after being diluted in the base wine, so that the style of the base wine is improved, and the quality of the base wine is improved. Secondly, the content of certain aromatic substance in the base wine is less, the fragrance can not be shown when the content of the certain aromatic substance in the base wine does not reach the fragrance releasing threshold, the content of the aromatic substance in the flavoring wine is higher, and the content of the aromatic substance is increased when the flavoring wine is added into the base wine, so that the fragrance of the base wine is displayed when the fragrance threshold is reached or exceeded, and the quality of the base wine is improved.
Oleaster, another name: folium Et cacumen Tamarindi Indicae, ramulus et folium Salicis Babylonicae, cortex Cinnamomi Tataricae, ramulus et folium Salicis Babylonicae, semen Elaeagni, fructus Elaeagni, semen Phaseoli, cortex Oroxyli, and cortex Oroxyli. The oleaster grows in desert areas, can be widely cultivated in sand, salinized land and field sides, and has the characteristics of cold resistance and drought resistance. The Elaeagnus angustifolia flower is the flower of Elaeagnus angustifolia, and can be drunk after being picked and prepared into flavoring wine, so that the Elaeagnus angustifolia flower can supplement nutrition for human body, and can also be used for preventing and treating various diseases.
Although the efficacy of the oleaster flower is excellent, the use of the oleaster flower is close to the daily life of people, and the effects on the human body are good. However, the oleaster flowers are directly soaked and fermented after being picked, and the smell of the oleaster flowers is easy to lose, so that the traditional oleaster flower flavoring wine still has the defects of being not rich enough in fragrance and unstable in quality.
The invention patent application with publication number CN111304034A discloses a tartary buckwheat flavoring wine and a preparation method thereof, wherein the preparation method comprises the following steps: a, washing and cooking tartary buckwheat rice, adding hot water for full gelatinization, cooling to room temperature, adding saccharifying enzyme, fried tartary buckwheat rice flour and fried peanut butter, uniformly mixing, and saccharifying; b, adding water and yeast after saccharification, stirring uniformly, fermenting, and distilling to obtain the tartary buckwheat flavoring wine. The invention solves the problem of insufficient aroma thickness of the tartary buckwheat seasoning wine by improving the fermentation condition of the tartary buckwheat, but the raw materials before fermentation are not well processed, and most aroma is lost.
Disclosure of Invention
The invention aims to provide a russianolive flower flavoring wine and a preparation method thereof, and aims to solve the problems in the background art.
In order to achieve the above object, in one aspect, the present invention provides the following technical solutions: the oleaster flower flavoring wine comprises the following raw materials in parts by weight: 80-120 parts of white spirit, 20-24 parts of russianolive flower, 2-5 parts of kudzuvine flower, 5-8 parts of liquorice, 1-4 parts of tonka stem and leaf, 6-12 parts of diastatic fermentation agent and 50-60 parts of mineral water.
Optionally, the white spirit comprises the following raw materials: glutinous sorghum, wheat, husked rice, glutinous rice, yellow rice, black rice, mung beans and peas; the alcohol degree of the white spirit is 25-55 degrees.
Optionally, the oleaster flowers are fresh flower buds of oleaster trees in 5-6 months per year, and are cleaned, dried, roasted with honey and ground into powder.
Optionally, the flowers of Pueraria lobata Ohwi are not completely released after autumn, and are removed from stems, cleaned and dried.
Optionally, the saccharification leaven comprises a white koji in river, a flavor-producing yeast, a bacillus koji and a sesame flavor bacteria koji subjected to space mutagenesis.
Optionally, the bacillus yeast comprises bacillus circulans with a strain number of SICC1.257, clostridium with a strain number of SICC 1.297, bacillus subtilis with a strain number of SICC 1.348, bacillus licheniformis with a strain number of SICC 1.755, bacillus cereus with a strain number of SICC 1.853, and bacillus aubergiensis with a strain number of SICC 1.918.
On the other hand, the invention also provides the following technical scheme: a preparation method of Elaeagnus angustifolia flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leavening agent by using mineral water at the temperature of 25-28 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 90-120 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 90-120 days, and taking out the upper layer clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early oleaster flower wine at the temperature of 12-20 ℃ for more than one year to obtain the old oleaster flower wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Optionally, in S4, the water content in the cellar-entering mixture is 48% -52%, and the cellar-entering acidity is 2.0-2.2 mg/g.
Optionally, in S5, the temperature of the cellar-entering mixture entering the fermentation cellar is 26-28 ℃; the fermentation cellar device is formed by combining a mud cellar positioned below and a stone cellar positioned above, and the stone cellar is formed by piling rubble bars.
Optionally, in the step S9, the ratio of the white spirit to the oleaster flower old wine is 1:10, or 1: 12, or 1:15, or 1: 20.
Compared with the prior art, the invention provides the oleaster flower flavoring wine and the preparation method thereof, and the oleaster flower flavoring wine has the following beneficial effects:
1. according to the invention, the Elaeagnus angustifolia flower fermentation and the shish kebab are added, so that the wine body is more soft and harmonious, the aftertaste is cool and clean, and slightly sweet, the fragrance of the Elaeagnus angustifolia flower is locked before fermentation by roasting the Elaeagnus angustifolia flower and the liquorice with honey, the mild raw materials are adopted, the stimulation of alcohol to the gastrointestinal tract is reduced, the prepared finished product is soft and soft in taste, and comfortable and pleasant in fragrance, and the finished product has a health-care effect by adding the flos puerariae lobatae, the liquorice and the tonka bean stem leaves which have;
2. the invention adopts the fermented grains in soaking fermentation to carry out repeated fragrance extraction on the supernatant liquid, so that the fragrance style of the Elaeagnus angustifolia flower is more prominent, the pleasant flower fragrance and honey fragrance of the Elaeagnus angustifolia flower enable the whole wine body to be more harmonious and pleasant, and effective fragrant substances of the Elaeagnus angustifolia flower are well extracted through the mist smearing and entrainment effects of segmented liquor picking and slow fire steaming, the slight burnt fragrance generated by the wine body in the fermentation process is reduced under the action of Maillard reaction, and the overall pleasant feeling of the wine body is improved;
3. according to the invention, the liquorice is roasted with honey, so that the activity of glycyrrhizic acid in the liquorice is improved, the own smell of the liquorice is reduced, the fragrance of oleaster is improved, and a plurality of flavor substances such as alcohol, acid, ester, aldehyde and the like in the wine reach new balance through high-temperature storage, so that the fragrance level of the wine body is enriched.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 80 parts of white spirit, 24 parts of oleaster flower, 5 parts of kudzuvine flower, 5 parts of liquorice, 1 part of tonka bean stem and leaf, 12 parts of saccharification leavening agent and 60 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leaven with mineral water at 25 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring to a fermentation cellar for 90 days, opening the cellar and the jar, and taking out part of the lower layer fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 90 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 12 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Example 2: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 90 parts of white spirit, 23 parts of oleaster flower, 4 parts of kudzuvine flower, 6 parts of liquorice, 2 parts of tonka bean stem and leaf, 10 parts of saccharification leavening agent and 60 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leaven with mineral water at 26 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 100 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 100 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 15 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Example 3: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 105 parts of white spirit, 22 parts of oleaster flower, 3 parts of kudzuvine flower, 7 parts of liquorice, 3 parts of tonka bean stem and leaf, 8 parts of saccharification leavening agent and 55 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating the saccharification leaven with mineral water at 27 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 110 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 110 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 18 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
Example 4: the russianolive flower flavoring wine provided by the embodiment 1 of the application comprises the following raw materials in parts by weight: 120 parts of white spirit, 20 parts of oleaster flower, 2 parts of kudzuvine flower, 8 parts of liquorice, 4 parts of tonka bean stem and leaf, 6 parts of saccharification leavening agent and 50 parts of mineral water.
The preparation method of the russianolive flower flavoring wine comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leaven with mineral water at 28 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring to a fermentation cellar for 120 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 120 days, and taking out the upper layer of clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early Elaeagnus angustifolia wine at 20 deg.C for more than one year to obtain old Elaeagnus angustifolia wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
The white spirit in the formula comprises the following raw materials: glutinous sorghum, wheat, husked rice, glutinous rice, yellow rice, black rice, mung beans and peas; the alcohol degree of the white spirit is 25-55 degrees; selecting fresh buds of oleaster trees in 5-6 months per year, cleaning, air drying, roasting with honey, and grinding into powder; selecting flowers not completely released from Pueraria lobata Ohwi in autumn, removing stems, cleaning, and air drying; the saccharification leaven comprises river white koji, aroma-producing yeast, bacillus koji and sesame aroma bacteria koji subjected to space mutagenesis; the bacillus yeast comprises bacillus circulans with the strain number of SICC1.257, clostridium with the strain number of SICC 1.297, bacillus subtilis with the strain number of SICC 1.348, bacillus licheniformis with the strain number of SICC 1.755, bacillus cereus with the strain number of SICC 1.853 and bacillus aubergine with the strain number of SICC 1.918.
The oleaster flowers in the formula contain rich volatile oil, alkaloid, some natural alkali and the like, have excellent antibacterial effect, can eliminate sensitive bacteria and pathogenic bacteria of a human body, can astringe intestinal tracts, and have good prevention and treatment effect on gastritis, intestinal diarrhea and dysentery which often appear in the human body. In addition, the russianolive flower contains rich vitamins and various mineral substances, can nourish and tenderize the skin, can nourish qi and blood, can promote the skin of a human body to be in a ruddy and healthy state for a long time, can enhance the anti-oxidation capability of the skin of the human body, can prevent wrinkles and color spots from being generated, and can effectively delay the skin aging.
The flos puerariae and the liquorice in the formula have the effects of sobering up, protecting the liver and the like, have good effects of relieving fever of the head, dry mouth and tongue, vomiting and acid vomiting, headache, slow sobering up and the like caused by excessive drinking, and greatly meet the requirements of healthy drinking of consumers. The saponin and isoflavone contained in flos Puerariae Lobatae have coordinating effect in immune system and endocrine system, and can improve metabolism disorder caused by alcohol, thereby relieving hangover. The liquorice has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, harmonizing the medicines and relieving the stimulation of alcohol to gastrointestinal tracts.
The stem and leaf of tonka bean in the formula of the invention contain 51 volatile flavor substances, and have great effect of improving the composite aroma of the wine body.
In the preparation method of the Elaeagnus angustifolia flower flavoring wine, the water content in the cellar-entering mixture is 48-52%, and the acidity in the cellar is 2.0-2.2 mg/g; the temperature of the cellar-entering mixture entering a fermentation cellar is 26-28 ℃; the fermentation cellar device is formed by combining a mud cellar positioned below and a stone cellar positioned above, and the stone cellar is formed by piling up rubble bars; the ratio of the white spirit to the oleaster flower old wine is 1:10, or 1: 12, or 1:15, or 1: 20.
According to the preparation method of the Elaeagnus angustifolia flower flavoring wine, honey is wrapped on the surface of the Elaeagnus angustifolia flower through a honey-roasting processing means, the fragrance of the Elaeagnus angustifolia flower is locked by the honey, and the fragrance loss of the Elaeagnus angustifolia flower before soaking and fermentation is avoided. In the fermentation process, the honey wrapped on the surface of the oleaster flowers is firstly fermented by the saccharification leavening agent, and after a period of time, the oleaster flowers are fermented by the saccharification leavening agent, so that the fragrance in the oleaster flowers can be completely developed by the fermentation effect. In addition, the liquorice is roasted with honey, so that the activity of glycyrrhizic acid in the liquorice is improved, the odor of the liquorice is reduced, and the fragrance of oleaster is improved.
Test example 1
The purpose of the test is as follows: the total acid total ester determination is carried out on the oleaster flower flavoring wine prepared by the invention.
Test materials: the oleaster flower flavoring wine prepared in the embodiments 1 to 4 is blended with white spirit according to a ratio of 1:10, wherein the white spirit is nine-grain flavor type white spirit (the alcoholic strength is 55 degrees) produced by Gansu Binhe food industry Limited liability company.
The test method comprises the following steps: measuring total acid and total ester of the flavoring white spirit according to GB/T10346-2006 'white spirit inspection rules and marks, package, transportation and storage' and GB/T10345-2007 'white spirit analysis method'; the evaluation results are shown in Table 1.
Test example 2
The purpose of the test is as follows: sensory evaluation is carried out on the oleaster flower flavoring wine prepared by the invention.
Test materials: the oleaster flower flavoring wine prepared in the embodiments 1 to 4 is blended with white spirit according to a ratio of 1:10, wherein the white spirit is nine-grain flavor type white spirit (the alcoholic strength is 55 degrees) produced by Gansu Binhe food industry Limited liability company.
The test method comprises the following steps: examples 1 to 4 were evaluated organoleptically and their flavour concentrations were scored: the fragrance is strong and lasting for 8-10 minutes; the fragrance is relatively strong for 5-8 minutes; the fragrance is relatively weak for 1-5 points; the evaluation results are shown in table 2.
Tests show that the oleaster flower flavoring wine prepared in example 3 has the lowest total acid total ester content and strong and durable fragrance, so that the oleaster flower flavoring wine prepared in example 3 is selected to be the best.
Claims (10)
1. The oleaster flower flavoring wine is characterized in that: comprises the following raw materials in parts by weight: 80-120 parts of white spirit, 20-24 parts of russianolive flower, 2-5 parts of kudzuvine flower, 5-8 parts of liquorice, 1-4 parts of tonka stem and leaf, 6-12 parts of diastatic fermentation agent and 50-60 parts of mineral water.
2. The russianolive flower flavoring wine as claimed in claim 1, wherein: the white spirit comprises the following raw materials: glutinous sorghum, wheat, husked rice, glutinous rice, yellow rice, black rice, mung beans and peas; the alcohol degree of the white spirit is 25-55 degrees.
3. The russianolive flower flavoring wine as claimed in claim 1, wherein: the oleaster flower is prepared by selecting fresh flower buds of oleaster trees in 5-6 months per year, cleaning, airing, roasting with honey and grinding into powder.
4. The russianolive flower flavoring wine as claimed in claim 1, wherein: the flos Puerariae Lobatae is selected from flowers not completely released from Pueraria Lobata in autumn, and is prepared by picking off stem, removing pedicle, cleaning, and air drying.
5. The russianolive flower flavoring wine as claimed in claim 1, wherein: the saccharification leaven comprises river white koji, aroma-producing yeast, bacillus koji and sesame aroma bacteria koji subjected to space mutagenesis.
6. The russianolive flower flavoring wine as claimed in claim 5, wherein: the bacillus yeast comprises bacillus circulans with a strain number of SICC1.257, clostridium with a strain number of SICC 1.297, bacillus subtilis with a strain number of SICC 1.348, bacillus licheniformis with a strain number of SICC 1.755, bacillus cereus with a strain number of SICC 1.853 and bacillus aubergine with a strain number of SICC 1.918.
7. A method for preparing the russianolive flower flavoring wine as claimed in claim 1, wherein: the method comprises the following steps:
s1, mixing the following raw materials: weighing the raw materials in parts by weight according to requirements;
s2, processing the russianolive flowers: cleaning Elaeagnus angustifolia flower and Glycyrrhrizae radix, air drying, processing with Mel, and grinding into powder;
s3, preparing a saccharification fermentation liquid: dissolving and activating a saccharification leavening agent by using mineral water at the temperature of 25-28 ℃ to obtain saccharification fermentation liquor;
s4, mixing the raw materials: putting the white spirit, the russianolive flower, the pueraria flower, the liquorice, the tonka stem and leaf and the diastatic fermentation agent into a wine jar, and uniformly stirring to obtain a cellar-entering mixture;
s5, soaking and fermenting: sealing the cellar-entering mixture, transferring the cellar-entering mixture into a fermentation cellar for 90-120 days, opening the cellar and the jar, and taking out part of the lower layer of fermented grains;
s6, two-round fermentation: after taking out part of the lower layer fermented grains, sealing the jar and closing the cellar for 90-120 days, and taking out the upper layer clarified liquid;
s7, compounding strings and extracting fragrance: putting the taken out part of the lower layer fermented grains and the taken out upper layer clear liquid into a screening pot, carrying out sectional liquor picking, and carrying out slow fire distillation to obtain the early russianolive flower liquor;
s8, high-temperature storage: storing the early oleaster flower wine at the temperature of 12-20 ℃ for more than one year to obtain the old oleaster flower wine;
s9, proportional blending: taking the white spirit as base wine, and adding the oleaster flower old wine according to the proportion to obtain the oleaster flower flavoring wine.
8. The method for preparing the russianolive flower flavoring wine according to claim 7, wherein the method comprises the following steps: in S4, the water content in the cellar-entering mixture is 48-52%, and the acidity in cellar-entering is 2.0-2.2 mg/g.
9. The method for preparing the russianolive flower flavoring wine according to claim 7, wherein the method comprises the following steps: in S5, the temperature of the cellar-entering mixture entering a fermentation cellar is 26-28 ℃; the fermentation cellar device is formed by combining a mud cellar positioned below and a stone cellar positioned above, and the stone cellar is formed by piling rubble bars.
10. The method for preparing the russianolive flower flavoring wine according to claim 7, wherein the method comprises the following steps: in S9, the ratio of the white spirit to the oleaster flower old wine is 1:10, or 1: 12, or 1:15, or 1: 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110057816.8A CN112500968A (en) | 2021-01-15 | 2021-01-15 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110057816.8A CN112500968A (en) | 2021-01-15 | 2021-01-15 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112500968A true CN112500968A (en) | 2021-03-16 |
Family
ID=74953005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110057816.8A Pending CN112500968A (en) | 2021-01-15 | 2021-01-15 | Elaeagnus angustifolia flower flavoring wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112500968A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475669A (en) * | 2021-07-19 | 2021-10-08 | 甘肃大整健康管理股份有限公司 | A food containing semen Panici Miliacei as main functional material for reducing weight and blood lipid |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101358162A (en) * | 2008-09-18 | 2009-02-04 | 时闻讯 | (Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof |
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
| CN102220210A (en) * | 2011-06-03 | 2011-10-19 | 成都蜀之源酒业有限公司 | Producing method of novel cross-steaming wine related in white spirits |
| CN102352323A (en) * | 2011-10-21 | 2012-02-15 | 劲牌有限公司 | Ester producing yeast as well as method and application of yeast for producing Xiaoqu fen-flavor seasoning wine |
| CN102382744A (en) * | 2011-10-05 | 2012-03-21 | 古贝春集团有限公司 | Flavoring spirit preparation process |
| CN102433251A (en) * | 2012-01-05 | 2012-05-02 | 苏凤贤 | Russian olive health-care wine and preparation method thereof |
| CN103923794A (en) * | 2014-04-25 | 2014-07-16 | 迟新军 | Production method of low-alcohol botanical liquor |
| CN104357278A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Production method of jujube-fragrance strong-flavor white wine |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN107723178A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of preparation method of arrow-leaved oleaster fruit wine |
| CN107779348A (en) * | 2017-11-24 | 2018-03-09 | 安徽瑞思威尔科技有限公司 | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield |
| CN109666559A (en) * | 2019-01-24 | 2019-04-23 | 河北山庄老酒股份有限公司 | A kind of soft-taste style blending liquor and its production method with antialcoholism function |
-
2021
- 2021-01-15 CN CN202110057816.8A patent/CN112500968A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101358162A (en) * | 2008-09-18 | 2009-02-04 | 时闻讯 | (Gold sophora flower) original plasm wine brewed by wild sophora flower and rice and brewing method thereof |
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
| CN102220210A (en) * | 2011-06-03 | 2011-10-19 | 成都蜀之源酒业有限公司 | Producing method of novel cross-steaming wine related in white spirits |
| CN102382744A (en) * | 2011-10-05 | 2012-03-21 | 古贝春集团有限公司 | Flavoring spirit preparation process |
| CN102352323A (en) * | 2011-10-21 | 2012-02-15 | 劲牌有限公司 | Ester producing yeast as well as method and application of yeast for producing Xiaoqu fen-flavor seasoning wine |
| CN102433251A (en) * | 2012-01-05 | 2012-05-02 | 苏凤贤 | Russian olive health-care wine and preparation method thereof |
| CN103923794A (en) * | 2014-04-25 | 2014-07-16 | 迟新军 | Production method of low-alcohol botanical liquor |
| CN104357278A (en) * | 2014-11-10 | 2015-02-18 | 江苏洋河酒厂股份有限公司 | Production method of jujube-fragrance strong-flavor white wine |
| CN105543044A (en) * | 2016-03-04 | 2016-05-04 | 甘肃滨河食品工业（集团）有限责任公司 | Production process of nine-grain sesame-flavor liquor |
| CN107779348A (en) * | 2017-11-24 | 2018-03-09 | 安徽瑞思威尔科技有限公司 | A kind of production method of the soft distilled spirit with sesame flavour of high ester yield |
| CN107723178A (en) * | 2017-12-05 | 2018-02-23 | 董悫 | A kind of preparation method of arrow-leaved oleaster fruit wine |
| CN109666559A (en) * | 2019-01-24 | 2019-04-23 | 河北山庄老酒股份有限公司 | A kind of soft-taste style blending liquor and its production method with antialcoholism function |
Non-Patent Citations (8)
| Title |
|---|
| 严正德，等主编: "《青海百科大辞典》", 31 October 1994, 中国财政经济出版社 * |
| 刘燕，等: "维吾尔药保肝作用的研究进展", 《西北药学杂志》 * |
| 吕虹霞: "沙枣花及沙枣叶挥发性成分的对比研究", 《粮食与油脂》 * |
| 李大和，等: "调味酒的制作及其在调味中的作用", 《四川食品与发酵》 * |
| 沈丕安，编著: "《中药药理与临床运用》", 30 June 2020, 吉林科学技术出版社 * |
| 王志强，等: "多轮底混合蒸馏工艺提高浓香型白酒品质的研究", 《酿酒》 * |
| 王绪前，编著: "《中医食疗》", 31 October 2015, 中国中医药出版社 * |
| 黄业立，等: "试论芝麻香型白酒", 《酿酒科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113475669A (en) * | 2021-07-19 | 2021-10-08 | 甘肃大整健康管理股份有限公司 | A food containing semen Panici Miliacei as main functional material for reducing weight and blood lipid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| CN106720653A (en) | A kind of blue or green money willow old leaf black tea and preparation method thereof | |
| CN103444928B (en) | Morning tea bag for health preservation in spring | |
| CN104630010B (en) | Tonic health preserving wine and preparation method thereof | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN106509645A (en) | Jasmine flower green bean cakes and production method thereof | |
| CN112500968A (en) | Elaeagnus angustifolia flower flavoring wine and preparation method thereof | |
| CN106983110A (en) | A kind of fresh fructus lycii capsicum pickles and preparation method thereof | |
| CN101100635A (en) | Wine brewing method using durian and wine as raw material | |
| CN103444931B (en) | Afternoon tea bag for health preservation in spring | |
| KR101796674B1 (en) | Manufacture method of fermentation food using pleuropterus multiflorus turcz and fermented food using pleuropterus multiflorus turcz thereof | |
| KR102346415B1 (en) | Manufacture of makgeolli using natural substances and its method | |
| KR101890043B1 (en) | A fermented deed antler Pill and its manufacturing Method | |
| KR101752571B1 (en) | Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof | |
| CN107692094A (en) | A kind of preparation method of olive fish | |
| CN106675942A (en) | Preparation method of lychee wine | |
| CN106701424A (en) | Preparation method of health-care litchi wine | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| CN111528371A (en) | Compound rice soup beverage capable of resisting oxidation and inhibiting lipase and preparation method thereof | |
| CN106701440A (en) | Brewing method of South Shaanxi walnut wine | |
| KR102345350B1 (en) | Bamboo salt comprising dendropanax morbiferus and manufacturing method thereof | |
| CN104629999A (en) | Preparation method of puree black glutinous rice wine | |
| CN107494821B (en) | Ganoderma lucidum green tea | |
| KR101228075B1 (en) | Polygonum multiflorum chungkookjang and process for preparation thereof | |
| KR20240007789A (en) | Rice cake manufacturing method with improved sensory properies and preservation |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210316 |