CN112708526A - Health-preserving wine and preparation method thereof - Google Patents
Health-preserving wine and preparation method thereof Download PDFInfo
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
Abstract
The invention provides a health wine and a preparation method thereof, the health wine is prepared by soaking Chinese yam, polygonatum, ginseng, liquorice, angelica dahurica, cinnamon, gardenia, peach kernel, medlar and black sesame in white spirit, and the specific dosage of the raw materials is as follows: 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar, 20-30g of black sesame and 2500g of white spirit. The health preserving wine has mellow taste, light red color, soft and soft taste without pungent taste, and light taste of the traditional Chinese medicinal materials, and has the conditioning effects of nourishing, strengthening the body, enhancing the immunity, repairing the human body injury function and the like.
Description
Technical Field
The invention relates to the field of white spirit, and particularly relates to health-preserving wine and a preparation method thereof.
Background
With the improvement of living standard, people have higher and higher requirements on health, and the ways of pursuing health are more and more. The health-care wine is a brand-new term and gradually enters the life of people.
The health-care and health-preserving wine is evolved from medicinal liquor, has a long history, and has a saying that the wine is long in hundreds of medicines in Han Shu, food and beverage records, which shows that the ancient times have higher understanding on the application of the wine in the aspect of medicine. With the development of science and technology, people can more deeply know the medicinal value of the liquid and can more widely apply the liquid.
The liquor has low nutritive value, and as such, the liquor enters the body and is oxidized to generate heat, thus having little effect on the health care aspect of human. The common health wine can promote digestion, and the drinking of a proper amount of the health wine can weaken the inhibition function of cerebral cortex, play roles in eliminating fatigue, exciting spirit, reducing depression and adjusting psychology, help to alleviate anxiety and stress psychology of people, enhance the sense of calmness and improve the interest in life, and is particularly important for the old.
Disclosure of Invention
The invention aims to provide the health wine and the preparation method thereof, and the health wine has the conditioning effects of nourishing, building body, enhancing immunity, repairing human body injury function and the like.
The technical scheme of the invention is as follows:
a health wine is prepared by soaking Chinese yam, polygonatum, ginseng, liquorice, angelica dahurica, cinnamon, gardenia, peach kernel, medlar and black sesame in white spirit, wherein the specific dosage of the raw materials is as follows: 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar, 20-30g of black sesame and 2500g of white spirit.
The Ginseng radix is artificially planted for 3-6 years.
The white spirit adopts white spirit with the alcohol degree of 40-50 degrees.
The specific dosage of the raw materials is as follows: 30g of Chinese yam, 30g of polygonatum, 40g of ginseng, 40g of liquorice, 30g of angelica dahurica, 50g of cinnamon, 40g of gardenia, 50g of peach kernel, 50g of wolfberry fruit, 20g of black sesame, 2500g of white spirit, and 42 degrees of alcohol content of the white spirit.
A preparation method of health preserving wine comprises the following specific steps:
weighing 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar and 20-30g of black sesame;
screening and slicing the weighed raw materials by using a screening machine and a slicing machine;
putting the sliced raw materials into a soaking wine jar containing 2500g of white wine, fully stirring, sealing the jar, and soaking for 25-50 days;
after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter;
putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid;
fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified;
and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
The white spirit is sorghum spirit with the alcoholic strength of 42 degrees.
The Chinese yam can tonify the kidney and replenish essence, and the essence can strengthen yin, improve eyesight and improve hearing in the essence foot.
Yu Zhu is sweet in flavor and neutral in nature and enters lung and stomach meridians. Has effects in nourishing yin, moistening dryness, relieving restlessness, and relieving cough. Can be used for treating yin impairment due to febrile disease, dryness-heat of lung and stomach, cough with little phlegm, vexation, thirst, asthenia, fever, anorexia, frequent micturition, muscular dystrophy, contracture pain, yin deficiency, rheumatism, spontaneous perspiration, and chills and fever due to overstrain. In recent years, the traditional Chinese medicine composition is also used for treating angina pectoris and the like caused by heart failure and coronary heart disease caused by rheumatic heart disease and the like.
Ginseng: ginseng radix has effects of regulating central nervous system, and can be used for treating neurasthenia; for patients with autonomic nerve dysfunction and spontaneous perspiration, it can relieve or eliminate symptoms such as headache, cardiopalmus, insomnia, amnesia, general weakness, etc., and increase body weight. Ginseng radix can also be used for treating psychosis due to asthenia and depression, schizophrenia, intoxication or infectious diseases, and degenerative psychosis. The ginseng can also improve the memory of people, improve the working efficiency and enhance the body endurance and the accuracy of moving organs.
Licorice root: moisten lung, remove toxicity, and harmonize the recipe. It is stir-baked to treat weakness of spleen and stomach, poor appetite, abdominal pain, loose stool, fatigue, fever, consumptive lung disease, cough, palpitation, fright epilepsy; unprocessed, indicated for swollen and sore throat, peptic ulcer, abscess, deep-rooted carbuncle, sores and ulcers, relieving toxicity of herbs and food poisoning. Further, the book "book Jing" also describes: "the five zang organs and six fu organs with pathogenic cold and heat, strengthening the muscles and bones, strengthening the muscles, strengthening the strength, swelling and swelling due to jin Jiang, and removing toxicity". "
Radix angelicae: the compendium records that the radix angelicae is white in color, pungent in flavor and capable of activating hand yangming; warmth in nature and thick qi, sufficient yang-yin to clear up; fragrant, ascending and entering the lung meridian of Taiyin. Wind-heat in the three meridians, such as head, eye, eyebrow and tooth; for example, the damp-heat in the three meridians can also cause diseases such as fistula, leukorrhagia, and superficial infection; wind-heat is pungent in property and damp-heat is warm in nature. It is a main herb of yangming, so it can also be used for treating blood disease, fetal disease, promoting pus discharge, promoting granulation and relieving pain. Treating nasosinusitis, toothache, hematuria, glabellar pain, constipation of large intestine, blood wind syndrome of women, regurgitation, and vomiting of food; relieve arsenic toxicity, snake bite, epistaxis, incised wound and incised wound. "
Cinnamon: the record of the Shennong Ben Cao Jing records that cinnamon has pungent and warm flavor, mainly treats all diseases, nourishes spirit, harmonizes color, benefits joints, tonifies middle-jiao and tonifies qi. The medicines are engaged for relieving the bowels firstly, and the spirit is relieved after long-term administration, so that the body is light and not old. The face is bright and beautiful, and the eyebrows are as good as children. "
Gardenia: ben Cao Jing Shu (the book of materia Medica Prime and Dredging): zhi Zi can clear heat from shaoyin, so it can remove pathogenic factors from five interior organs and remove heat from stomach.
Peach kernel: compendium of materia Medica: unprocessed for Tao ren with its skin and its tip is indicated for its action of promoting blood circulation. For moistening dryness and activating blood, it is soaked in soup, peeled, stir-baked to yellow. Or stir-baked with wheat bran or stored after being burned, all with the recipe. Both ren are toxic and not edible, so it is indicated below xing ren.
Wolfberry fruit: moistening and nourishing, and bringing down fever, it is specialized in tonifying kidney, moistening lung, promoting fluid production, and invigorating qi, and is the essential herb for tonifying liver and kidney, fatigue and internal heat.
Black sesame seed: sweet in flavor and neutral in nature. Has the functions of nourishing liver and kidney, benefiting blood, moistening intestine, relaxing bowels and promoting lactation.
Compared with the prior art, the invention has the beneficial effects that: the health wine has mellow taste, light red color, soft taste, no pungent taste, and light taste of Chinese medicinal materials, and has the effects of nourishing, strengthening body constitution, enhancing immunity, repairing human body injury, etc.
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.
The invention provides a technical scheme that:
a health wine is prepared by soaking Chinese yam, polygonatum, ginseng, liquorice, angelica dahurica, cinnamon, gardenia, peach kernel, medlar and black sesame in white spirit, wherein the specific dosage of the raw materials is as follows: 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar, 20-30g of black sesame and 2500g of white spirit.
The Ginseng radix is artificially planted for 3-6 years.
The white spirit adopts white spirit with the alcohol degree of 40-50 degrees.
A preparation method of health preserving wine comprises the following specific steps:
weighing 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar and 20-30g of black sesame;
screening and slicing the weighed raw materials by using a screening machine and a slicing machine;
putting the sliced raw materials into a soaking wine jar containing 2500g, fully stirring, sealing the jar, and soaking for 25-50 days;
after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter;
putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid;
fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified;
and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
The white spirit is sorghum spirit with the alcoholic strength of 42 degrees.
Example 1
Weighing 40g of Chinese yam, 40g of polygonatum odoratum, 50g of ginseng, 50g of liquorice, 40g of angelica dahurica, 50g of cinnamon, 40g of gardenia, 50g of peach kernel, 50g of wolfberry fruit, 30g of black sesame, 2500g of white spirit and 42-degree kaoliang spirit of the white spirit. Screening and slicing the weighed raw materials by using a screening machine and a slicing machine; putting the sliced raw materials into a soaking wine jar containing 2500g of 42-degree sorghum wine, fully stirring, and sealing the jar to soak for 25 days; after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter; putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid; fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified; and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
Example 2
Weighing 30g of Chinese yam, 30g of polygonatum, 40g of ginseng, 40g of liquorice, 30g of angelica dahurica, 40g of cinnamon, 30g of gardenia, 40g of peach kernel, 40g of medlar, 20g of black sesame, 2500g of white spirit and 42-degree kaoliang spirit. Screening and slicing the weighed raw materials by using a screening machine and a slicing machine; putting the sliced raw materials into a soaking wine jar containing 2500g of 42-degree sorghum wine, fully stirring, and sealing the jar to soak for 25 days; after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter; putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid; fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified; and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
Example 3
Weighing 35g of Chinese yam, 35g of polygonatum odoratum, 45g of ginseng, 45g of liquorice, 35g of angelica dahurica, 45g of cinnamon, 35g of gardenia, 45g of peach kernel, 45g of wolfberry fruit, 25g of black sesame, 2500g of white spirit and 42-degree kaoliang spirit of the white spirit. Screening and slicing the weighed raw materials by using a screening machine and a slicing machine; putting the sliced raw materials into a soaking wine jar containing 2500g of 42-degree sorghum wine, fully stirring, and sealing the jar to soak for 25 days; after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter; putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid; fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified; and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
Example 4
Weighing 35g of Chinese yam, 35g of polygonatum odoratum, 45g of ginseng, 45g of liquorice, 35g of angelica dahurica, 45g of cinnamon, 35g of gardenia, 45g of peach kernel, 45g of wolfberry fruit, 25g of black sesame, 2500g of white spirit and 42-degree kaoliang spirit of the white spirit. Screening and slicing the weighed raw materials by using a screening machine and a slicing machine; putting the sliced raw materials into a soaking wine jar containing 2500g of 42-degree sorghum wine, fully stirring, and sealing the jar to soak for 30 days; after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter; putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid; fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified; and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
Example 5
Weighing 35g of Chinese yam, 35g of polygonatum odoratum, 45g of ginseng, 45g of liquorice, 35g of angelica dahurica, 45g of cinnamon, 35g of gardenia, 45g of peach kernel, 45g of wolfberry fruit, 25g of black sesame, 2500g of white spirit and 42-degree kaoliang spirit of the white spirit. Screening and slicing the weighed raw materials by using a screening machine and a slicing machine; putting the sliced raw materials into a soaking wine jar containing 2500g of 42-degree sorghum wine, fully stirring, and sealing the jar to soak for 40 days; after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter; putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid; fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified; and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
Example 6
Weighing 35g of Chinese yam, 35g of polygonatum odoratum, 45g of ginseng, 45g of liquorice, 35g of angelica dahurica, 45g of cinnamon, 35g of gardenia, 45g of peach kernel, 45g of wolfberry fruit, 25g of black sesame, 2500g of white spirit and 48-degree kaoliang spirit. Screening and slicing the weighed raw materials by using a screening machine and a slicing machine; putting the sliced raw materials into a soaking wine jar containing 2500g of 48-degree sorghum wine, fully stirring, and sealing the jar to soak for 40 days; after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter; putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid; fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified; and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
The above example was performed by randomly finding 100 drinkers aged 40-60 years for blind test, and trial drinking was performed for 100 drinkers, the results of trial drinking are shown in table 1:
the questionnaire can show that the health wine has mellow taste, light red color, soft and soft taste, no pungent taste, and light taste of Chinese medicinal materials.
Meanwhile, the health preserving wine described in the examples 1 to 6 is drunk by patients suffering from insomnia and dreaminess, intolerance to cold and easy cramp of hands and feet, and after most of the patients drink the health preserving wine for 2 to 3 months, the symptoms of insomnia and dreaminess, intolerance to cold and easy cramp of hands and feet are obviously reduced. Therefore, the health wine has the conditioning effects of nourishing, building body, enhancing immunity, repairing human body injury function and the like.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A health wine is characterized by being prepared by soaking Chinese yam, polygonatum, ginseng, liquorice, angelica dahurica, cinnamon, gardenia, peach kernel, wolfberry fruit and black sesame in white spirit, wherein the specific dosage of the raw materials is as follows: 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar, 20-30g of black sesame and 2500g of white spirit.
2. The health wine as claimed in claim 1, wherein the ginseng is artificially cultivated ginseng for 3-6 years.
3. The health preserving wine as claimed in claim 1, wherein the white spirit adopts white spirit with alcohol degree of 40-50 degrees.
4. The health preserving wine as claimed in claim 1, wherein the specific dosage of the raw materials is as follows: 30g of Chinese yam, 30g of polygonatum, 40g of ginseng, 40g of liquorice, 30g of angelica dahurica, 50g of cinnamon, 40g of gardenia, 50g of peach kernel, 50g of wolfberry fruit, 20g of black sesame, 2500g of white spirit, and 42 degrees of alcohol content of the white spirit.
5. The preparation method of the health-preserving wine is characterized by comprising the following specific steps:
weighing 30-40g of Chinese yam, 30-40g of polygonatum, 40-50g of ginseng, 40-50g of liquorice, 30-40g of angelica dahurica, 40-50g of cinnamon, 30-40g of gardenia, 40-50g of peach kernel, 40-50g of medlar and 20-30g of black sesame;
screening and slicing the weighed raw materials by using a screening machine and a slicing machine;
putting the sliced raw materials into a soaking wine jar containing 2500g of white wine, fully stirring, sealing the jar, and soaking for 25-50 days;
after soaking, separating the wine liquid in the soaking wine jar from the raw material residue through a filter;
putting the separated wine liquid into a wine storage tank for storage, and then clarifying the wine liquid;
fine filtering the clarified liquor, detecting, and filling and packaging by a filling machine after the liquor is qualified;
and (5) after the packaging is finished, carrying out appearance detection, and finally forming a finished product for warehousing.
6. The preparation method of the health preserving wine as claimed in claim 5, wherein the white spirit is sorghum spirit with an alcohol degree of 42.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1594534A (en) * | 2004-06-28 | 2005-03-16 | 张定生 | Formulation for primordial qi tonic wine and method for preparing same |
| CN101703730A (en) * | 2009-11-06 | 2010-05-12 | 邓仁清 | Health care wine made of ginseng and the like |
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2021
- 2021-01-22 CN CN202110091329.3A patent/CN112708526A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1594534A (en) * | 2004-06-28 | 2005-03-16 | 张定生 | Formulation for primordial qi tonic wine and method for preparing same |
| CN101703730A (en) * | 2009-11-06 | 2010-05-12 | 邓仁清 | Health care wine made of ginseng and the like |
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Application publication date: 20210427 |