CN113881534A - Compound wine for aiding sleep and preparation method thereof - Google Patents
Compound wine for aiding sleep and preparation method thereof Download PDFInfo
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- CN113881534A CN113881534A CN202111251021.7A CN202111251021A CN113881534A CN 113881534 A CN113881534 A CN 113881534A CN 202111251021 A CN202111251021 A CN 202111251021A CN 113881534 A CN113881534 A CN 113881534A
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Classifications
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Abstract
The invention relates to a prepared wine for enhancing immunity and a preparation method thereof, wherein the prepared wine comprises the following raw materials: full-aroma white spirit, monocrystal rock sugar, spina date seed, Chinese date, lucid ganoderma, medlar, cinnamon, longan pulp, astragalus, mulberry, tuckahoe, dried orange peel, liquorice, fermented soybean, anise and eucommia leaves. The invention takes unique full-aroma white spirit as the wine base, and the wine body carries fruit aroma due to the participation of Nanguo pears in the fermentation process, thereby masking the bitter taste caused by partial traditional Chinese medicines and bringing better drinking experience. The ingredients used in the prepared wine are both medicinal and edible, the sugar content is only 20g/L, the wine has the effects of tonifying qi and enriching blood, improving immunity and regulating the digestive function of spleen and stomach, and can regulate various functions of a body while helping sleep, thoroughly improve the physique of the human body and achieve the effect of building up the body.
Description
Technical Field
The invention belongs to the technical field of food, relates to a prepared wine for improving immunity, and particularly relates to a prepared wine for enhancing immunity and a preparation method thereof.
Background
In recent years, along with the general improvement of living standard of people, the gradual popularization of food sanitation and nutrition knowledge and the increasing enhancement of health consciousness of the public, people pay more and more attention to health care and health preservation and advocate nature. The traditional Chinese concept of homology of medicine and food is the reflection of food health care concept and also comprises the contents of food therapy, health preservation and health care, medicated diet and the like in traditional Chinese medicine and pharmacy. The medicine and food homology is integrated with health preservation and health care, has the comprehensive effect of medicines and foods, and can meet the requirements of nutrition and health care. At present, in the prior art in China, liquor is prepared by taking white spirit as a liquor base, selecting traditional Chinese medicines or substances with homology of medicine and food with therapeutic effect and nourishing performance, and applying a certain processing means to dissolve contents in the liquor so as to exert the efficacy of the liquor. By 2018, the Ministry of health approved 599 health wine, which was 2 times as long as 10 years ago. However, there are many problems to be solved in the production process of the prepared wine. Taking spina date seed wine which is introduced by the joint name of Huichun Tang and Tapai Shaoxing wine as an example, the formula is derived from spina date seed soup in Jinkui Yao L ü e, and is prepared by leaching with Shaoxing yellow wine as a wine base. The spina date seed, the tuckahoe, the arillus longan and the like in the formula have the functions of tranquilizing and allaying excitement. However, the blended base wine is yellow wine, the alcohol content is low, and the leaching effect is not ideal, so the ingredients are firstly decocted into paste, and the paste is mixed with the yellow wine, a certain amount of scorched bitter taste is brought in the decocting process, and the drug effect is partially lost. In order to make up for the deficiency in the mouthfeel of the beverage, only a large amount of sugar sweetener (100g/L) is added, which increases the risk of too high sugar intake of the drinker. And the alcohol content is low, the sugar content is high, and the long-term storage is not suitable. However, other blended wines, such as the common plum wine, peach blossom wine, mulberry wine and the like, are mostly made of alcohol blended fruity essence or a small amount of fresh fruit juice, and some are marked with sleep-aiding effects. In order to pursue color value and taste, the product is characterized by low degree, high sugar content and less medicine consumption, so the effect is very little, and the product can also cause harm to human bodies after being drunk for a long time.
Disclosure of Invention
The invention overcomes the defects, aims to solve the problems of low alcohol content, high sugar content, scorched bitter taste caused by traditional Chinese medicines and the like of the prepared wine while achieving the body building, and provides the prepared wine for enhancing the immunity and the preparation method thereof, wherein the prepared wine is prepared by taking full-aroma white wine brewed by high-quality pure grains as a wine base and adding various rare traditional Chinese medicine steeping fluid.
The prepared wine for enhancing immunity and the preparation method thereof are briefly described as follows:
the invention relates to a prepared wine for enhancing immunity and a preparation method thereof, which is characterized in that: raw materials: the base wine is high-quality full-aroma white spirit, and the sugar adopts single crystal rock sugar with the weight of 20 g/L; the ingredients are medicinal and edible, and comprise 5.0g/L of spina date seed, 5.0g/L of Chinese date, 2.3g/L of lucid ganoderma, 2.0g/L of medlar, 2.0g/L of cinnamon, 1.2g/L of longan pulp, 1.2g/L of astragalus, 1.2g/L of mulberry, 1.1g/L of tuckahoe, 1.1g/L of dried orange peel, 1.0g/L of liquorice, 1.0g/L of fermented soybean, 1.0g/L of anise and 0.5g/L of eucommia leaf.
The preparation method of the compound wine for enhancing immunity comprises the following process flows:
1) chinese herbal medicine pretreatment
(1) Rinsing semen Ziziphi Spinosae, fructus Lycii, fructus Jujubae, Ganoderma, cortex Cinnamomi, radix astragali, folium Eucommiae, and fructus Anisi Stellati with 20 deg.C warm water twice;
(2) baking fructus Lycii, fructus Ziziphi Spinosae, and fructus Jujubae at 120 deg.C for 30 min;
(3) taking out the mixture after the spreading, cooling and baking are finished, and cooling the raw materials for later use;
(4) the Chinese herbal medicines for preparing the medicine bag after cooling are mixed according to the formula proportion of the raw materials to prepare the medicine bag;
2) preparation of spirit for head
(1) Selecting full-aroma high-quality white spirit, wherein the fermentation environment in the brewing process of the full-aroma white spirit is a pit of south China pear pit mud, the pit mud prepared from south China pears is covered on the surface of the pit with the length of 2.2 meters, the width of 1.8 meters and the depth of 1.8 meters, the thickness of the pit mud is not lower than 8 centimeters, 1000 jin of south China pears are required to be put into each pit for preparation of the south China pear pit mud every year, the south China pears are crushed and fermented, and then the crushed pit mud is mixed into the pit mud to be fermented for 40 days at the high temperature of 40 ℃ to prepare the south China pear pit mud;
(2) storing the fermented full-flavor liquor for more than three years;
(3) reducing the alcohol content to reduce the alcohol content of the stored full-aroma high-quality white spirit to 39% vol;
(4) blending with wine head, wine tail and double-wheel bottom as flavoring wine;
(5) settling and filtering the blended wine base to obtain a full-aroma wine base;
(6) soaking by adding the medicinal bag into the base of the whole fragrant wine, stirring, soaking for 21 days, and stirring once every 3 days;
(7) clarifying after 5 days of clarifying and naturally precipitating, and taking out the medicine bag for later use;
(8) adjusting the alcohol content of the clarified supernatant to 37% vol, and properly adjusting the sugar content according to the taste and style;
(9) after the inspection package is qualified, canning, packaging and warehousing are carried out, and the finished product, namely the first wine, is obtained;
3) preparation of wine for two times
(1) Selecting fresh-scent type raw wine as a wine base, selecting low-temperature Daqu prepared from sorghum in Wudalianchi of Heilongjiang as a raw material and pea barley as a saccharification leaven, using a ground jar as a fermentation environment, and adopting a steaming and twice-cleaning brewing process, wherein the fermentation period of each round is 28 days;
(2) storing the fermented fen-flavor wine base for more than three years;
(3) reducing the alcohol content of the stored fen-flavor wine base to 39% vol;
(4) blending wine heads, wine tails and double-wheel bottoms which are respectively selected as seasoning wine to obtain fen-flavor wine base;
(5) the second leaching is to add the medicine bag taken out after the dipping into the faint scent wine base, to stir evenly, and to dip for 21 days and stir once every 3 days;
(6) clarifying after 5 days of clarifying and natural settling;
(7) adjusting the alcohol content of the clarified supernatant to 37% vol, and properly adjusting the sugar content according to the taste and style;
(8) after the inspection and the packaging are qualified, canning, packaging and warehousing are carried out, and the finished product, namely the secondary wine, is obtained.
The base wine of the Jinao wine is high-quality full-aroma white wine, the full-aroma white wine has fruit aroma due to the participation of Nanguo pears in the fermentation process, all the used ingredients are homologous in medicine and food, and the sugar content is only 20 g/L. The added ingredients such as the spina date seeds and the like with the sleep-aiding effect and the Chinese dates, the Chinese wolfberry, the lucid ganoderma, the cinnamon, the astragalus mongholicus and the like have the effects of tonifying qi, enriching the blood, improving the immunity and conditioning the digestive function of the spleen and the stomach, and the ingredients can be used for conditioning various functions of the body while aiding sleep, thoroughly improving the body constitution of the human body and achieving the effects of building the body.
Drawings
FIG. 1 is a process flow diagram for preparing a compound wine for enhancing immunity.
Detailed Description
The compound wine for enhancing immunity and the preparation method thereof are realized in the following, and the specific description is made by combining the attached drawings and the embodiment.
The prepared wine for enhancing immunity is prepared from the following raw materials: the base liquor is high-quality full-aroma liquor, pit mud made of Nanguo pears is covered on the surface of a fermentation tank in the brewing process of the full-aroma liquor, fermented grains can absorb compound aroma in the pit mud of the Nanguo pears in the fermentation process, and used sugar is single crystal rock sugar with the weight of 20 g/L; the ingredients are both medicinal and edible: 5.0g/L of spina date seed, 5.0g/L of Chinese date, 2.3g/L of lucid ganoderma, 2.0g/L of medlar, 2.0g/L of cinnamon, 1.2g/L of longan pulp, 1.2g/L of astragalus, 1.2g/L of mulberry, 1.1g/L of tuckahoe, 1.1g/L of dried orange peel, 1.0g/L of liquorice, 1.0g/L of fermented soybean, 1.0g/L of anise and 0.5g/L of eucommia leaf.
Referring to fig. 1, the compound wine for enhancing immunity is prepared according to the following process flow:
1) chinese herbal medicine pretreatment
(1) Rinsing semen Ziziphi Spinosae, fructus Lycii, fructus Jujubae, Ganoderma, cortex Cinnamomi, radix astragali, folium Eucommiae, and fructus Anisi Stellati with 20 deg.C warm water twice;
(2) baking fructus Lycii, fructus Ziziphi Spinosae, and fructus Jujubae at 120 deg.C for 30 min;
(3) taking out the mixture after the spreading, cooling and baking are finished, and cooling the raw materials for later use;
(4) the Chinese herbal medicines for preparing the medicine bag after cooling are mixed according to the formula proportion of the raw materials to prepare the medicine bag;
2) preparation of spirit for head
(1) Selecting full-aroma high-quality white spirit, wherein the fermentation environment in the brewing process of the full-aroma white spirit is a pit of south China pear pit mud, the pit mud prepared from south China pears is covered on the surface of the pit with the length of 2.2 meters, the width of 1.8 meters and the depth of 1.8 meters, the thickness of the pit mud is not lower than 8 centimeters, 1000 jin of south China pears are required to be put into each pit for preparation of the south China pear pit mud every year, the south China pears are crushed and fermented, and then the crushed pit mud is mixed into the pit mud to be fermented for 40 days at the high temperature of 40 ℃ to prepare the south China pear pit mud;
(2) storing the fermented full-flavor liquor for more than three years;
(3) reducing the alcohol content to reduce the alcohol content of the stored full-aroma high-quality white spirit to 39% vol;
(4) blending with wine head, wine tail and double-wheel bottom as flavoring wine;
(5) settling and filtering the blended wine base to obtain a full-aroma wine base;
(6) soaking by adding the medicinal bag into the base of the whole fragrant wine, stirring, soaking for 21 days, and stirring once every 3 days;
(7) clarifying after 5 days of clarifying and naturally precipitating, and taking out the medicine bag for later use;
(8) adjusting the alcohol content of the clarified supernatant to 37% vol, and properly adjusting the sugar content according to the taste and style;
(9) after the inspection package is qualified, canning, packaging and warehousing are carried out, and the finished product, namely the first wine, is obtained;
3) Preparation of wine for two times
(1) Selecting fresh-scent type raw wine as a wine base, selecting low-temperature Daqu prepared from sorghum in Wudalianchi of Heilongjiang as a raw material and pea barley as a saccharification leaven, using a ground jar as a fermentation environment, and adopting a steaming and twice-cleaning brewing process, wherein the fermentation period of each round is 28 days;
(2) storing the fermented fen-flavor liquor for more than three years;
(3) reducing the alcohol content of the stored fen-flavor wine base to 39% vol;
(4) blending wine heads, wine tails and double-wheel bottoms which are respectively selected as seasoning wine to obtain fen-flavor wine base;
(5) the second leaching is to add the medicine bag taken out after the dipping into the faint scent wine base, to stir evenly, and to dip for 21 days and stir once every 3 days;
(6) clarifying after 5 days of clarifying and natural settling;
(7) adjusting the alcohol content of the clarified supernatant to 37% vol, and properly adjusting the sugar content according to the taste and style;
(8) after the inspection and the package are qualified, canning, packaging and warehousing are carried out, and the finished product, namely the second wine, is obtained.
The pharmacology of each raw material medicine is as follows:
wild jujube seed: the product can be used as a medicine after being processed, contains alkaloid, a plurality of amino acids, metal elements and other components, has the effects of calming the heart and tranquilizing the mind, tonifying the middle-jiao and nourishing the liver, arresting sweating and the like, and has better treatment effects on diseases such as dysphoria and insomnia, palpitation and fear, body deficiency and spontaneous perspiration and the like;
medlar: has effects in promoting immunity and regulating immunity; can increase testosterone level in blood, and has strengthening effect; promoting hematopoietic function; has obvious leukocyte increasing effect on normal healthy people; also has antiaging, mutation resisting, antitumor, blood lipid reducing, liver protecting, fatty liver resisting, blood glucose reducing, and blood pressure lowering effects;
chinese date: tonify middle-jiao and Qi, nourish blood and soothe the nerves. Can be used for treating spleen deficiency, anorexia, asthenia, loose stool, and hysteria of women. Anti-tumor, antioxidant, blood pressure lowering, cholesterol lowering, liver protecting, immunity improving, cerebral ischemia preventing and treating, antiallergic, cardiovascular disease preventing and treating osteoporosis and anemia;
ganoderma lucidum: has effects in softening blood vessel, resisting aging, prolonging life, tranquilizing, lowering blood sugar, relieving cough, and eliminating phlegm;
cinnamon: has effects in warming middle-jiao, invigorating kidney, dispelling cold, and relieving pain, and can be used for treating cold pain of waist and knee, asthenia cold gastralgia, chronic dyspepsia, abdominal pain, vomiting and diarrhea, and amenorrhea due to cold;
astragalus root: radix astragali is warm in nature, has effects of invigorating qi, consolidating superficial resistance, invigorating spleen and stomach, and expelling pus, and can be used for treating spontaneous perspiration, night sweat, spleen and stomach weakness and dermatogic disease;
longan: has warm nature and sweet taste, and has the functions of invigorating heart and spleen, nourishing blood and tranquilizing. It can be used for treating deficiency of qi and blood, palpitation, amnesia, insomnia, blood deficiency, sallow complexion, asthenia of middle aged and senior people, hypertension, hyperlipidemia, coronary heart disease, etc.;
mulberry: can be used for treating dizziness, soreness of waist, tinnitus, premature gray hair, insomnia, dreaminess, thirst, diabetes, and constipation due to intestinal dryness;
tuckahoe, poria cocos: can be used for treating edema, oliguria, palpitation due to phlegm and fluid retention, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation, and insomnia;
dried orange peel: regulating qi-flowing, invigorating spleen, eliminating dampness and phlegm, and can be used for treating stagnation of qi in spleen and stomach, emesis, singultus, damp phlegm, cough due to cold phlegm, and thoracic obstruction;
eucommia leaves: slightly pungent and warm. It enters liver and kidney meridians. Tonify liver and kidney, strengthen tendons and bones. Can be used for treating deficiency of liver and kidney, dizziness, soreness of waist and knees, and flaccidity of tendons and bones;
licorice root: has antiinflammatory, antiviral, liver protecting, toxic materials clearing away, and immunity enhancing effects;
fermented soybean: bitter in taste and cold in nature, entering lung and stomach meridians. Relieving exterior syndrome, relieving restlessness, dispersing depressed vital energy, and removing toxic substance. Can be used for treating typhoid fever, headache, dysphoria, and chest distress;
octagonal: has effects in invigorating stomach, expelling pathogenic wind, relieving pain, regulating middle warmer, regulating qi, dispelling cold and dampness, and treating dyspepsia and neurasthenia.
The clinical application is as follows:
1. opening a certain sheet:
symptoms are: difficulty in falling asleep, always in an excited state, not falling asleep, after drinking: 50mL of the health-care tea is drunk before sleeping every day, so that the sleeping condition is improved, and the people can sleep when lying in bed for half an hour;
2. certain of plum:
symptoms are: poor appetite and emaciation. After drinking: when the health-care tea is drunk every day by 80mL, the intestines and stomach and the sleep condition are adjusted to be in a healthy state, a patient taking care from the root can be recovered, and the complexion and the mental state are greatly improved compared with the prior art;
3. zhang one:
symptoms are: after the nightmare falls asleep relevantly, the nightmare is connected, even dreams which are fearful, nervous and fearful are made, and the sleep quality is poor; the invention is drunk 50mL before sleeping every day, the sleep state is improved, the emotional state is improved, and the anxiety is weakened. 4, Ma Chi:
symptoms are: poor sleep, low immunity, and common cold due to wind-cold. After drinking: if the health-care tea is drunk by 70mL every day, the physical condition is improved, the sleep and the diet are improved, the complexion is ruddy and glossy, and qi and blood are abundant.
The base wine is high-quality full-aroma white wine, the full-aroma white wine has fruit aroma due to the participation of Nanguo pears in the fermentation process, the bitter taste caused by partial traditional Chinese medicines can be masked, and better drinking experience is brought, all the used ingredients are homologous in medicine and food, and the sugar content is only 20 g/L. Besides the addition of the ingredients such as the spina date seeds and the like with the sleep-aiding effect, the Chinese date, the medlar, the lucid ganoderma, the cinnamon, the astragalus and the like are added, so that the effects of tonifying qi and enriching the blood, improving the immunity and regulating the digestive function of the spleen and the stomach are achieved, various functions of the human body are regulated while the sleep is aided, the physique of the human body is thoroughly improved, and the effect of building the body is achieved. The invention not only adds the ingredients of the spina date seeds and the like with the sleep-aiding effect, but also adds the Chinese dates, the medlar, the lucid ganoderma, the cinnamon, the astragalus and the like, has the effects of tonifying qi and enriching the blood, improving the immunity and regulating the digestive function of the spleen and the stomach, regulates various functions of the body while aiding sleep, thoroughly improves the physique of the human body and achieves the effect of building the body.
Claims (1)
1. A prepared wine for enhancing immunity and a preparation method thereof are characterized in that: raw materials: the base wine is high-quality full-aroma white spirit, and the sugar adopts single crystal rock sugar with the weight of 20 g/L; the ingredients are medicinal and edible, and comprise 5.0g/L of spina date seed, 5.0g/L of Chinese date, 2.3g/L of lucid ganoderma, 2.0g/L of medlar, 2.0g/L of cinnamon, 1.2g/L of longan pulp, 1.2g/L of astragalus, 1.2g/L of mulberry, 1.1g/L of tuckahoe, 1.1g/L of dried orange peel, 1.0g/L of liquorice, 1.0g/L of fermented soybean, 1.0g/L of anise and 0.5g/L of eucommia leaf;
the preparation method of the compound wine for enhancing immunity comprises the following process flows:
1) chinese herbal medicine pretreatment
(1) Rinsing semen Ziziphi Spinosae, fructus Lycii, fructus Jujubae, Ganoderma, cortex Cinnamomi, radix astragali, folium Eucommiae, and fructus Anisi Stellati with 20 deg.C warm water twice;
(2) baking fructus Lycii, fructus Ziziphi Spinosae, and fructus Jujubae at 120 deg.C for 30 min;
(3) taking out the mixture after the spreading, cooling and baking are finished, and cooling the raw materials for later use;
(4) the Chinese herbal medicines for preparing the medicine bag after cooling are mixed according to the formula proportion of the raw materials to prepare the medicine bag;
2) preparation of spirit for head
(1) Selecting full-aroma high-quality white spirit, wherein the fermentation environment in the brewing process of the full-aroma white spirit is a pit of south China pear pit mud, the pit mud prepared from south China pears is covered on the surface of the pit with the length of 2.2 meters, the width of 1.8 meters and the depth of 1.8 meters, the thickness of the pit mud is not lower than 8 centimeters, 1000 jin of south China pears are required to be put into each pit for preparation of the south China pear pit mud every year, the south China pears are crushed and fermented, and then the crushed pit mud is mixed into the pit mud to be fermented for 40 days at the high temperature of 40 ℃ to prepare the south China pear pit mud;
(2) storing the fermented full-flavor liquor for more than three years;
(3) reducing the alcohol content to reduce the alcohol content of the stored full-aroma high-quality white spirit to 39% vol;
(4) blending with wine head, wine tail and double-wheel bottom as flavoring wine;
(5) settling and filtering the blended wine base to obtain a full-aroma wine base;
(6) soaking by adding the medicinal bag into the base of the whole fragrant wine, stirring, soaking for 21 days, and stirring once every 3 days;
(7) clarifying after 5 days of clarifying and naturally precipitating, and taking out the medicine bag for later use;
(8) adjusting the alcohol content of the clarified supernatant to 37% vol, and properly adjusting the sugar content according to the taste and style;
(9) after the inspection package is qualified, canning, packaging and warehousing are carried out, and the finished product, namely the first wine, is obtained;
3) preparation of wine for two times
(1) Selecting fresh-scent type raw wine as a wine base, selecting low-temperature Daqu prepared from sorghum in Wudalianchi of Heilongjiang as a raw material and pea barley as a saccharification leaven, using a ground jar as a fermentation environment, and adopting a steaming and twice-cleaning brewing process, wherein the fermentation period of each round is 28 days;
(2) storing the fermented fen-flavor wine base for more than three years;
(3) reducing the alcohol content of the stored fen-flavor wine base to 39% vol;
(4) blending wine heads, wine tails and double-wheel bottoms which are respectively selected as seasoning wine to obtain fen-flavor wine base;
(5) the second leaching is to add the medicine bag taken out after the dipping into the faint scent wine base, to stir evenly, and to dip for 21 days and stir once every 3 days;
(6) clarifying after 5 days of clarifying and natural settling;
(7) adjusting the alcohol content of the clarified supernatant to 37% vol, and properly adjusting the sugar content according to the taste and style;
(8) after the inspection and the packaging are qualified, canning, packaging and warehousing are carried out, and the finished product, namely the secondary wine, is obtained.
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Application publication date: 20220104 |