CN114317180A - Saffron crocus blended wine and processing method thereof - Google Patents
Saffron crocus blended wine and processing method thereof Download PDFInfo
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- CN114317180A CN114317180A CN202111540342.9A CN202111540342A CN114317180A CN 114317180 A CN114317180 A CN 114317180A CN 202111540342 A CN202111540342 A CN 202111540342A CN 114317180 A CN114317180 A CN 114317180A
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
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- 239000003205 fragrance Substances 0.000 claims abstract description 28
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 28
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- 244000242564 Osmanthus fragrans Species 0.000 claims description 5
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 5
- 240000004371 Panax ginseng Species 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
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- 235000018597 common camellia Nutrition 0.000 claims description 5
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Abstract
The invention discloses a saffron crocus blended wine and a processing method thereof, wherein the formula comprises the following components: the blended wine, the Chinese herbal medicine wine and the flower fragrance wine comprise the following components in percentage by mass: the processing method comprises the steps of preparing Chinese herbal medicine wine by 60 percent of prepared wine, 35 percent of Chinese herbal medicine wine and 5 percent of flower fragrance wine; step two, preparing flower fragrance wine; step three, preparing the prepared wine; step four, blending wine; step five, packaging and storing; the invention uses yellow wine to make medicated wine, the taste is mellow, fresh and sweet and tasty, compared with white spirit, the alcoholic strength is moderate, is more suitable for people who are not good to drink, the invention adopts a plurality of Chinese herbal medicines to prepare the medicated wine, has the effects of tonifying kidney and producing sperm, strengthening spleen and replenishing qi, nourishing blood and activating collaterals, and has better curative effect on insomnia and palpitation.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a saffron crocus blended wine and a processing method thereof.
Background
The wine is a good semipolar organic solvent, various active ingredients of the traditional Chinese medicines are easy to dissolve in the wine, the efficacy of the medicines is fully exerted by the aid of the wine power and the wine-assisted medicine potential, the curative effect is improved, most of the existing saffron crocus blended wine is made of white spirit, and the white spirit has good dissolving effect on the traditional Chinese medicines, but has large stimulation when being drunk, and the phenomena of diarrhea, pruritus and the like are easy to occur to people who are not good at drinking the wine; the traditional saffron crocus blending wine has single Chinese herbal medicine component, so that the efficacy of the medicinal liquor is single, and the effect of comprehensive conditioning is not achieved; the existing saffron crocus blended wine has single flavor and lacks of market competitiveness.
Disclosure of Invention
The invention aims to provide a saffron crocus blended wine and a processing method thereof, which aim to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: the formula of the saffron crocus blended wine comprises: the blended wine, the Chinese herbal medicine wine and the flower fragrance wine comprise the following components in percentage by mass: 50-70% of prepared wine, 30-40% of Chinese herbal medicine wine and 2-8% of flower fragrance wine.
Preferably, the mass percentage of each component is as follows: 60% of prepared wine, 35% of Chinese herbal medicine wine and 5% of flower fragrance wine.
A processing method of a saffron crocus blended wine comprises the steps of preparing a Chinese herbal medicine wine; step two, preparing flower fragrance wine; step three, preparing the prepared wine; step four, blending wine; step five, packaging and storing;
taking a proper amount of Chinese herbal medicines, cleaning the Chinese herbal medicines, drying the Chinese herbal medicines, crushing the dried Chinese herbal medicines by using a crusher to obtain Chinese herbal medicine particles, soaking the Chinese herbal medicine particles in dry yellow wine for 7-14 days according to the formula of the Chinese herbal medicine wine to obtain intermediate Chinese herbal medicine wine, pressurizing and filtering the intermediate Chinese herbal medicine wine by using a filter press to obtain semi-finished Chinese herbal medicine wine, filtering the semi-finished Chinese herbal medicine wine by using kieselguhr and a superfine-pore fiber filtering membrane, and sterilizing the semi-finished Chinese herbal medicine wine to obtain the Chinese herbal medicine wine;
taking a proper amount of flowers, cleaning and drying, soaking the dried flowers in dry yellow wine for 7-14 days according to the formula of the floral wine to obtain intermediate floral wine, filtering the intermediate floral wine under pressure by using a filter press to obtain a semi-finished product floral wine, filtering the semi-finished product floral wine by using kieselguhr and a superfine pore size fiber filter membrane, and sterilizing to obtain the floral wine;
in the third step, according to the formula of the blended wine, mixing the dry yellow wine base wine and the sweet yellow wine base wine to prepare the blended wine;
in the fourth step, the Chinese herbal medicine wine prepared in the first step, the flower fragrance wine prepared in the second step and the prepared wine prepared in the third step are mixed and prepared into the saffron crocus prepared wine according to the formula proportion of the saffron crocus prepared wine;
and in the fifth step, the saffron crocus blended wine prepared in the fourth step is bottled, sealed and stored in a warehouse.
Preferably, in the first step, the mass percentages of the components of the Chinese herbal medicine are respectively as follows according to the sum of the mass percentages of 1: 8% of saffron, 15% of ginseng, 12% of platycladi seed, 25% of medlar, 15% of angelica and 25% of longan pulp.
Preferably, in the first step, the Chinese herbal medicine wine comprises the following components in percentage by mass according to the sum of 1: 75% of dry yellow wine and 25% of Chinese herbal medicines.
Preferably, in the second step, the flower is one or more of jasmine, sweet osmanthus, rose, gardenia, michelia alba, camellia, chrysanthemum, clove, crabapple flower, honeysuckle or plum blossom.
Preferably, in the second step, the mass percentages of the components of the floral wine are respectively as follows according to the sum of the mass percentages of 1: 85% of dry yellow wine and 15% of dry flowers.
Preferably, in the fourth step, the blended wine comprises the following components in percentage by mass according to the sum of 1: 60 percent of dry yellow wine base wine and 40 percent of sweet yellow wine base wine.
Compared with the prior art, the invention has the beneficial effects that: the invention uses yellow wine to make medicated wine, the taste is mellow, fresh and sweet and tasty, compared with white spirit, the alcoholic strength is moderate, is more suitable for people who are not good to drink, the invention adopts a plurality of Chinese herbal medicines to prepare the medicated wine, has the effects of tonifying kidney and producing sperm, strengthening spleen and replenishing qi, nourishing blood and activating collaterals, and has better curative effect on insomnia and palpitation.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
Referring to fig. 1, a technical solution provided by the present invention:
example 1:
the formula of the saffron crocus blended wine comprises: the blended wine, the Chinese herbal medicine wine and the flower fragrance wine comprise the following components in percentage by mass: 60% of prepared wine, 35% of Chinese herbal medicine wine and 5% of flower fragrance wine.
A processing method of a saffron crocus blended wine comprises the steps of preparing a Chinese herbal medicine wine; step two, preparing flower fragrance wine; step three, preparing the prepared wine; step four, blending wine; step five, packaging and storing;
in the first step, a proper amount of Chinese herbal medicines are taken, cleaned and then dried, the dried Chinese herbal medicines are smashed by using a crusher to obtain Chinese herbal medicine particles, and the Chinese herbal medicine particles are prepared from the following components in percentage by mass according to the sum of the mass percentages of 1: 8 percent of saffron, 15 percent of ginseng, 12 percent of platycladi seed, 25 percent of medlar, 15 percent of angelica and 25 percent of longan pulp, wherein the sum of the mass percentages is 1, and the Chinese herbal medicine wine comprises the following components in percentage by mass: soaking the Chinese herbal medicine particles in 75% of dry yellow wine and 25% of Chinese herbal medicine for 7-14 days to obtain intermediate Chinese herbal medicine wine, filtering the intermediate Chinese herbal medicine wine under pressure by using a filter press to obtain semi-finished Chinese herbal medicine wine, filtering the semi-finished Chinese herbal medicine wine by using kieselguhr and a superfine pore size fiber filtering membrane, and sterilizing to obtain the Chinese herbal medicine wine;
in the second step, a proper amount of flowers are taken, cleaned and dried, the flowers are formed by combining one or more of jasmine, sweet osmanthus, rose, gardenia, camellia, chrysanthemum, clove, Chinese flowering apple, honeysuckle or plum blossom, and the mass percentage of the components of the flower fragrance wine is 1: soaking the dried flowers in the dried yellow wine for 7-14 days to obtain intermediate floral wine, filtering the intermediate floral wine under pressure by using a filter press to obtain semi-finished floral wine, filtering the semi-finished floral wine by using diatomite and a superfine pore size fiber filtering membrane, and sterilizing to obtain the floral wine;
in the third step, the blended wine comprises the following components in percentage by mass according to the sum of 1: mixing 60% of dry yellow wine base wine and 40% of sweet yellow wine base wine, and blending to obtain blended wine;
in the fourth step, the Chinese herbal medicine wine prepared in the first step, the flower fragrance wine prepared in the second step and the prepared wine prepared in the third step are mixed and prepared into the saffron crocus prepared wine according to the formula proportion of the saffron crocus prepared wine;
and in the fifth step, the saffron crocus blended wine prepared in the fourth step is bottled, sealed and stored in a warehouse.
Example 2:
the formula of the saffron crocus blended wine comprises: the blended wine, the Chinese herbal medicine wine and the flower fragrance wine comprise the following components in percentage by mass: 55% of prepared wine, 37% of Chinese herbal medicine wine and 8% of flower fragrance wine.
A processing method of a saffron crocus blended wine comprises the steps of preparing a Chinese herbal medicine wine; step two, preparing flower fragrance wine; step three, preparing the prepared wine; step four, blending wine; step five, packaging and storing;
in the first step, a proper amount of Chinese herbal medicines are taken, cleaned and then dried, the dried Chinese herbal medicines are smashed by using a crusher to obtain Chinese herbal medicine particles, and the Chinese herbal medicine particles are prepared from the following components in percentage by mass according to the sum of the mass percentages of 1: 8 percent of saffron, 15 percent of ginseng, 12 percent of platycladi seed, 25 percent of medlar, 15 percent of angelica and 25 percent of longan pulp, wherein the sum of the mass percentages is 1, and the Chinese herbal medicine wine comprises the following components in percentage by mass: soaking the Chinese herbal medicine particles in 75% of dry yellow wine and 25% of Chinese herbal medicine for 7-14 days to obtain intermediate Chinese herbal medicine wine, filtering the intermediate Chinese herbal medicine wine under pressure by using a filter press to obtain semi-finished Chinese herbal medicine wine, filtering the semi-finished Chinese herbal medicine wine by using kieselguhr and a superfine pore size fiber filtering membrane, and sterilizing to obtain the Chinese herbal medicine wine;
in the second step, a proper amount of flowers are taken, cleaned and dried, the flowers are formed by combining one or more of jasmine, sweet osmanthus, rose, gardenia, camellia, chrysanthemum, clove, Chinese flowering apple, honeysuckle or plum blossom, and the mass percentage of the components of the flower fragrance wine is 1: soaking the dried flowers in the dried yellow wine for 7-14 days to obtain intermediate floral wine, filtering the intermediate floral wine under pressure by using a filter press to obtain semi-finished floral wine, filtering the semi-finished floral wine by using diatomite and a superfine pore size fiber filtering membrane, and sterilizing to obtain the floral wine;
in the third step, the blended wine comprises the following components in percentage by mass according to the sum of 1: mixing 60% of dry yellow wine base wine and 40% of sweet yellow wine base wine, and blending to obtain blended wine;
in the fourth step, the Chinese herbal medicine wine prepared in the first step, the flower fragrance wine prepared in the second step and the prepared wine prepared in the third step are mixed and prepared into the saffron crocus prepared wine according to the formula proportion of the saffron crocus prepared wine;
and in the fifth step, the saffron crocus blended wine prepared in the fourth step is bottled, sealed and stored in a warehouse.
Example 3:
the formula of the saffron crocus blended wine comprises: the blended wine, the Chinese herbal medicine wine and the flower fragrance wine comprise the following components in percentage by mass: 65% of prepared wine, 33% of Chinese herbal medicine wine and 2% of flower fragrance wine.
A processing method of a saffron crocus blended wine comprises the steps of preparing a Chinese herbal medicine wine; step two, preparing flower fragrance wine; step three, preparing the prepared wine; step four, blending wine; step five, packaging and storing;
in the first step, a proper amount of Chinese herbal medicines are taken, cleaned and then dried, the dried Chinese herbal medicines are smashed by using a crusher to obtain Chinese herbal medicine particles, and the Chinese herbal medicine particles are prepared from the following components in percentage by mass according to the sum of the mass percentages of 1: 8 percent of saffron, 15 percent of ginseng, 12 percent of platycladi seed, 25 percent of medlar, 15 percent of angelica and 25 percent of longan pulp, wherein the sum of the mass percentages is 1, and the Chinese herbal medicine wine comprises the following components in percentage by mass: soaking the Chinese herbal medicine particles in 75% of dry yellow wine and 25% of Chinese herbal medicine for 7-14 days to obtain intermediate Chinese herbal medicine wine, filtering the intermediate Chinese herbal medicine wine under pressure by using a filter press to obtain semi-finished Chinese herbal medicine wine, filtering the semi-finished Chinese herbal medicine wine by using kieselguhr and a superfine pore size fiber filtering membrane, and sterilizing to obtain the Chinese herbal medicine wine;
in the second step, a proper amount of flowers are taken, cleaned and dried, the flowers are formed by combining one or more of jasmine, sweet osmanthus, rose, gardenia, camellia, chrysanthemum, clove, Chinese flowering apple, honeysuckle or plum blossom, and the mass percentage of the components of the flower fragrance wine is 1: soaking the dried flowers in the dried yellow wine for 7-14 days to obtain intermediate floral wine, filtering the intermediate floral wine under pressure by using a filter press to obtain semi-finished floral wine, filtering the semi-finished floral wine by using diatomite and a superfine pore size fiber filtering membrane, and sterilizing to obtain the floral wine;
in the third step, the blended wine comprises the following components in percentage by mass according to the sum of 1: mixing 60% of dry yellow wine base wine and 40% of sweet yellow wine base wine, and blending to obtain blended wine;
in the fourth step, the Chinese herbal medicine wine prepared in the first step, the flower fragrance wine prepared in the second step and the prepared wine prepared in the third step are mixed and prepared into the saffron crocus prepared wine according to the formula proportion of the saffron crocus prepared wine;
and in the fifth step, the saffron crocus blended wine prepared in the fourth step is bottled, sealed and stored in a warehouse.
The properties of the examples are compared in the following table:
based on the above, the medicinal liquor prepared from the yellow wine has the advantages of mellow taste, fresh and sweet taste and moderate alcohol content, the Chinese herbal medicines adopted by the invention have the effects of tonifying kidney and producing sperm, tonifying spleen and replenishing qi, and nourishing blood and activating collaterals, and have better curative effects on insomnia and palpitation.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (8)
1. The formula of the saffron crocus blended wine comprises: the blended wine, the Chinese herbal medicine wine and the flower fragrance wine are characterized in that: the weight percentage of each component is as follows: 50-70% of prepared wine, 30-40% of Chinese herbal medicine wine and 2-8% of flower fragrance wine.
2. A saffron concocted wine according to claim 1, wherein: the weight percentage of each component is as follows: 60% of prepared wine, 35% of Chinese herbal medicine wine and 5% of flower fragrance wine.
3. A processing method of a saffron crocus blended wine comprises the steps of preparing a Chinese herbal medicine wine; step two, preparing flower fragrance wine; step three, preparing the prepared wine; step four, blending wine; step five, packaging and storing; the method is characterized in that:
taking a proper amount of Chinese herbal medicines, cleaning the Chinese herbal medicines, drying the Chinese herbal medicines, crushing the dried Chinese herbal medicines by using a crusher to obtain Chinese herbal medicine particles, soaking the Chinese herbal medicine particles in dry yellow wine for 7-14 days according to the formula of the Chinese herbal medicine wine to obtain intermediate Chinese herbal medicine wine, pressurizing and filtering the intermediate Chinese herbal medicine wine by using a filter press to obtain semi-finished Chinese herbal medicine wine, filtering the semi-finished Chinese herbal medicine wine by using kieselguhr and a superfine-pore fiber filtering membrane, and sterilizing the semi-finished Chinese herbal medicine wine to obtain the Chinese herbal medicine wine;
taking a proper amount of flowers, cleaning and drying, soaking the dried flowers in dry yellow wine for 7-14 days according to the formula of the floral wine to obtain intermediate floral wine, filtering the intermediate floral wine under pressure by using a filter press to obtain a semi-finished product floral wine, filtering the semi-finished product floral wine by using kieselguhr and a superfine pore size fiber filter membrane, and sterilizing to obtain the floral wine;
in the third step, according to the formula of the blended wine, mixing the dry yellow wine base wine and the sweet yellow wine base wine to prepare the blended wine;
in the fourth step, the Chinese herbal medicine wine prepared in the first step, the flower fragrance wine prepared in the second step and the prepared wine prepared in the third step are mixed and prepared into the saffron crocus prepared wine according to the formula proportion of the saffron crocus prepared wine;
and in the fifth step, the saffron crocus blended wine prepared in the fourth step is bottled, sealed and stored in a warehouse.
4. The processing method of saffron crocus blended wine according to claim 3, characterized in that: in the first step, the mass percentage of the Chinese herbal medicines is 1, and the mass percentage of each component of the Chinese herbal medicines is as follows: 8% of saffron, 15% of ginseng, 12% of platycladi seed, 25% of medlar, 15% of angelica and 25% of longan pulp.
5. The processing method of saffron crocus blended wine according to claim 3, characterized in that: in the first step, the Chinese herbal medicine wine comprises the following components in percentage by mass according to the sum of 1: 75% of dry yellow wine and 25% of Chinese herbal medicines.
6. The processing method of saffron crocus blended wine according to claim 3, characterized in that: in the second step, the flower is formed by combining one or more of jasmine, sweet osmanthus, rose, gardenia, camellia, chrysanthemum, clove, crabapple flower, honeysuckle or plum blossom.
7. The processing method of saffron crocus blended wine according to claim 3, characterized in that: in the second step, the mass percentage of the flowery odour wine is 1, and the mass percentage of each component of the flowery odour wine is as follows: 85% of dry yellow wine and 15% of dry flowers.
8. The processing method of saffron crocus blended wine according to claim 3, characterized in that: in the fourth step, the blended wine comprises the following components in percentage by mass according to the sum of 1: 60 percent of dry yellow wine base wine and 40 percent of sweet yellow wine base wine.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718711A (en) * | 2004-07-08 | 2006-01-11 | 舒建 | Coluorless transparent female face beautifying wine and its preparation method |
| CN1840642A (en) * | 2006-01-17 | 2006-10-04 | 张松年 | Nutrient Songnian wine and its making process |
| CN103820276A (en) * | 2014-02-24 | 2014-05-28 | 杭州米奥生物科技有限公司 | Flower fragrance yellow rice wine brewing method |
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2021
- 2021-12-16 CN CN202111540342.9A patent/CN114317180A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718711A (en) * | 2004-07-08 | 2006-01-11 | 舒建 | Coluorless transparent female face beautifying wine and its preparation method |
| CN1840642A (en) * | 2006-01-17 | 2006-10-04 | 张松年 | Nutrient Songnian wine and its making process |
| CN103820276A (en) * | 2014-02-24 | 2014-05-28 | 杭州米奥生物科技有限公司 | Flower fragrance yellow rice wine brewing method |
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