CN113234563A - Formula and preparation method of honeysuckle flower wine - Google Patents
Formula and preparation method of honeysuckle flower wine Download PDFInfo
- Publication number
- CN113234563A CN113234563A CN202110585346.2A CN202110585346A CN113234563A CN 113234563 A CN113234563 A CN 113234563A CN 202110585346 A CN202110585346 A CN 202110585346A CN 113234563 A CN113234563 A CN 113234563A
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- CN
- China
- Prior art keywords
- honeysuckle
- wine
- medlar
- liquorice
- formula
- 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.)
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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)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Abstract
The invention discloses a formula of honeysuckle wine and a preparation method thereof, wherein the formula comprises the following components: honeysuckle, rock candy, rice wine, liquorice and medlar. The manufacturing method comprises the following steps: preparing materials, brewing honey, filtering, sterilizing, filling in a jar, fermenting, filtering and bottling. The honeysuckle wine brewed by the method has the advantages that the honeysuckle wine has the effects of nutrition, nourishing and health care while enjoying the delicious taste, and has good market popularization value.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a formula of honeysuckle wine and a preparation method thereof.
Background
Honeysuckle flower is also called honeysuckle flower, and the color of the honeysuckle flower is white at the beginning of flowering and gradually turns to yellow later, which is the source of the name of honeysuckle flower. Honeysuckle is a common traditional Chinese medicine, belongs to heat-clearing and toxicity-removing medicines in the traditional Chinese medicine classification, has sweet, cold and fragrant flavor, clears heat without hurting stomach, and can eliminate pathogenic factors after the fragrance is permeated. Honeysuckle has the effects of dispelling wind heat and clearing away blood toxin, and is mainly used for various heat diseases, such as fever, eruption, macula, heat-toxin sores and carbuncles, and the like.
The honeysuckle flower wine sold in the market at present mainly takes honeysuckle flower beer as the main ingredient, and the components of the honeysuckle flower wine are barley malt, rice, hops and water which are brewed by the traditional honeysuckle flower beer production process, so the honeysuckle flower wine is a drink which is deeply loved by consumers and has the name of liquid bread. With the continuous improvement of living standard and the change of nutrition concept, the traditional honeysuckle beer can not meet the requirements of consumers. Therefore, a formula of honeysuckle wine and a preparation method thereof are provided.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the technology, and the invention provides:
the formula of the honeysuckle wine comprises the following components in parts by weight:
58-63% of honeysuckle, 11-13% of rock candy, 21-26% of rice wine, 1-2% of liquorice and 1-2% of medlar.
As an improvement, the formula comprises the following components in parts by weight:
60% of honeysuckle, 12% of rock candy, 24.6% of rice wine, 1.7% of liquorice and 1.7% of medlar.
A preparation method of honeysuckle wine specifically comprises the following steps:
the method comprises the following steps: preparing materials: weighing raw materials in parts by weight, wherein the raw materials comprise 58-63% of honeysuckle, 11-13% of rock candy, 21-26% of rice wine, 1-2% of liquorice and 1-2% of medlar, and cleaning the honeysuckle, the liquorice and the medlar for later use;
step two: honey brewing: adding 1 part of rock sugar into every 5 parts of honeysuckle, sealing and pickling for 24 hours, and brewing the honeysuckle honey;
step three: and (3) filtering: filtering the honey of honeysuckle prepared in the second step through a sieve of 80-100 meshes;
step four: and (3) sterilization: at room temperature, making rape nectar flow through a high-voltage pulse electric field with the electric field intensity of more than or equal to 8kV/cm, the pulse number of more than or equal to 8 and the pulse width of 1-120 mus for sterilization treatment;
step five: filling: adding a proper amount of rice wine, liquorice and medlar into the honeysuckle nectar in the step four according to the mass parts;
step six: loading in a jar for fermentation: uniformly mixing all the mixtures in the step five, sealing and filling into a jar, and fermenting in a fermentation tank for 50-70 days to obtain fermented grains;
step seven: filtering and bottling: and C, filtering the fermented grains in the step six, and filling by a quantitative filling machine.
Compared with the prior art, the invention has the advantages that: the honeysuckle flower wine is prepared by mixing honeysuckle flower and rock candy to obtain honeysuckle flower honey, and then mixing and soaking the flower honey, rice wine, medlar and liquorice to dissolve the active ingredients in the white wine, so that the honeysuckle flower wine has pure taste. The honeysuckle has the effects of clearing away heat and toxic materials, and has the effects on exogenous wind-heat or epidemic febrile disease fever, heatstroke, heat toxin and bloody dysentery, carbuncle swelling and furuncle, pharyngitis and various infectious diseases; the rock sugar is sweet in taste and neutral in nature, and enters lung and spleen meridians; has effects in invigorating middle warmer, invigorating qi, regulating stomach function, and moistening lung; the Glycyrrhrizae radix has antitussive and antiinflammatory effects; the fructus Lycii has effects of nourishing liver, replenishing kidney essence, and moistening lung; the honeysuckle wine brewed by the method has the advantages that the honeysuckle wine has the effects of nutrition, nourishing and health care while enjoying the delicious taste, and has good market popularization value.
Detailed Description
The following further details the formulation of a honeysuckle flower wine and its preparation method.
The formula of the honeysuckle wine comprises the following components in parts by weight:
58-63% of honeysuckle, 11-13% of rock candy, 21-26% of rice wine, 1-2% of liquorice and 1-2% of medlar.
In the embodiment, the formula comprises the following components in parts by weight:
60% of honeysuckle, 12% of rock candy, 24.6% of rice wine, 1.7% of liquorice and 1.7% of medlar.
A preparation method of honeysuckle wine specifically comprises the following steps:
the method comprises the following steps: preparing materials: weighing raw materials in parts by weight, wherein the raw materials comprise 58-63% of honeysuckle, 11-13% of rock candy, 21-26% of rice wine, 1-2% of liquorice and 1-2% of medlar, and cleaning the honeysuckle, the liquorice and the medlar for later use;
step two: honey brewing: adding 1 part of rock sugar into every 5 parts of honeysuckle, sealing and pickling for 24 hours, and brewing the honeysuckle honey;
step three: and (3) filtering: filtering the honey of honeysuckle prepared in the second step through a sieve of 80-100 meshes;
step four: and (3) sterilization: at room temperature, making rape nectar flow through a high-voltage pulse electric field with the electric field intensity of more than or equal to 8kV/cm, the pulse number of more than or equal to 8 and the pulse width of 1-120 mus for sterilization treatment;
step five: filling: adding a proper amount of rice wine, liquorice and medlar into the honeysuckle nectar in the step four according to the mass parts;
step six: loading in a jar for fermentation: uniformly mixing all the mixtures in the step five, sealing and filling into a jar, and fermenting in a fermentation tank for 50-70 days to obtain fermented grains;
step seven: filtering and bottling: and C, filtering the fermented grains in the step six, and filling by a quantitative filling machine.
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
Claims (3)
1. The formula of the honeysuckle wine is characterized in that: the formula comprises the following components in parts by weight:
58-63% of honeysuckle, 11-13% of rock candy, 21-26% of rice wine, 1-2% of liquorice and 1-2% of medlar.
2. The formula of honeysuckle wine according to claim 1, which is characterized in that: the formula comprises the following components in parts by weight:
60% of honeysuckle, 12% of rock candy, 24.6% of rice wine, 1.7% of liquorice and 1.7% of medlar.
3. The method for making honeysuckle wine according to claim 1, which is characterized in that: the method specifically comprises the following steps:
the method comprises the following steps: preparing materials: weighing raw materials in parts by weight, wherein the raw materials comprise 58-63% of honeysuckle, 11-13% of rock candy, 21-26% of rice wine, 1-2% of liquorice and 1-2% of medlar, and cleaning the honeysuckle, the liquorice and the medlar for later use;
step two: honey brewing: adding 1 part of rock sugar into every 5 parts of honeysuckle, sealing and pickling for 24 hours, and brewing the honeysuckle honey;
step three: and (3) filtering: filtering the honey of honeysuckle prepared in the second step through a sieve of 80-100 meshes;
step four: and (3) sterilization: at room temperature, making rape nectar flow through a high-voltage pulse electric field with the electric field intensity of more than or equal to 8kV/cm, the pulse number of more than or equal to 8 and the pulse width of 1-120 mus for sterilization treatment;
step five: filling: adding a proper amount of rice wine, liquorice and medlar into the honeysuckle nectar in the step four according to the mass parts;
step six: loading in a jar for fermentation: uniformly mixing all the mixtures in the step five, sealing and filling into a jar, and fermenting in a fermentation tank for 50-70 days to obtain fermented grains;
step seven: filtering and bottling: and C, filtering the fermented grains in the step six, and filling by a quantitative filling machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110585346.2A CN113234563A (en) | 2021-05-27 | 2021-05-27 | Formula and preparation method of honeysuckle flower wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110585346.2A CN113234563A (en) | 2021-05-27 | 2021-05-27 | Formula and preparation method of honeysuckle flower wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113234563A true CN113234563A (en) | 2021-08-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110585346.2A Withdrawn CN113234563A (en) | 2021-05-27 | 2021-05-27 | Formula and preparation method of honeysuckle flower wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN113234563A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114907933A (en) * | 2022-05-30 | 2022-08-16 | 米家武 | Honeysuckle flower wine and preparation method thereof |
-
2021
- 2021-05-27 CN CN202110585346.2A patent/CN113234563A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114907933A (en) * | 2022-05-30 | 2022-08-16 | 米家武 | Honeysuckle flower wine and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210810 |
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| WW01 | Invention patent application withdrawn after publication |