CN114907933A - Honeysuckle flower wine and preparation method thereof - Google Patents
Honeysuckle flower wine and preparation method thereof Download PDFInfo
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- CN114907933A CN114907933A CN202210614653.3A CN202210614653A CN114907933A CN 114907933 A CN114907933 A CN 114907933A CN 202210614653 A CN202210614653 A CN 202210614653A CN 114907933 A CN114907933 A CN 114907933A
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- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract 21
- 241000209094 Oryza Species 0.000 claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 49
- 235000009566 rice Nutrition 0.000 claims abstract description 49
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 29
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 29
- 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 28
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- 238000004821 distillation Methods 0.000 claims abstract description 22
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- 240000005979 Hordeum vulgare Species 0.000 description 1
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- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
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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
- C12G3/021—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
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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- Alcoholic Beverages (AREA)
Abstract
The invention discloses honeysuckle wine and a preparation method thereof, wherein the formula comprises rice, honeysuckle and liquorice; the preparation method comprises the following steps: cleaning, cooking, fermenting, distilling, sterilizing and filling. The honeysuckle flower health care rice is prepared by steaming rice, cooling, adding honeysuckle flower and liquorice, fermenting and distilling, wherein the honeysuckle flower has the effects of clearing away heat and toxic materials and has the effects on wind heat or epidemic febrile disease, fever, heatstroke, heat toxin and bloody dysentery, carbuncle, furuncle, pharyngitis and various infectious diseases; the liquorice has the effects of relieving cough and resisting inflammation, and the honeysuckle wine prepared by distillation not only keeps the aromatic substances of medicinal materials, but also removes impurities and foreign flavor in the wine liquid by distillation, so that the honeysuckle wine has the harmonious wine medicine fragrance of honeysuckle and the like, has pure taste, and has no bitter taste, astringent taste and other peculiar smell of the medicinal materials.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to honeysuckle wine and a preparation method thereof.
Background
Honeysuckle is also called honeysuckle, honeysuckle flower and the like, is a plant in the genus of honeysuckle of the family of Caprifoliaceae, is a common traditional Chinese medicine, has the functions of clearing away heat and toxic materials, dispelling wind and reducing swelling by using unopened flower buds and vine leaves as medicines, and is mainly used for treating wind-heat type common cold, sore throat and other symptoms;
the honeysuckle tea is sweet in taste and cold in nature, has the effects of clearing heat, detoxifying and dispelling wind and heat, has certain effects on early onset of affection of exogenous wind and heat or epidemic febrile disease, fever, headache, vexation, dysphoria, sleepiness, dry throat and mouth, has the function of enhancing immunity, and can promote lymphocyte transformation and enhance the phagocytic function of white blood cells; flos Lonicerae has effects of clearing away heat and toxic materials, and can be used for treating summer fever, dysentery, influenza, acute tonsillitis, etc.; the honeysuckle tea has good efficacy for treating various carbuncle, swelling, sore, heat-toxin, bloody dysentery and warm diseases.
Summer is the best time for drinking honeysuckle tea, clears away heat and toxic materials, has good efficacy for treating carbuncle swelling and sore, heat-toxin bloody dysentery and warm diseases, and has a lot of reports on making tea and beverages by taking honeysuckle as a main raw material, but the honeysuckle is rarely used for making wine, at present, honeysuckle wine mainly takes honeysuckle beer as a main ingredient and is brewed by barley malt, rice, hops and water through the traditional beer production process, and the honeysuckle wine is a beverage which is deeply loved by consumers, but has single taste and single nutrition. 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 honeysuckle flower wine and a preparation method thereof are provided.
Disclosure of Invention
The invention aims to overcome the technical defects and provides honeysuckle wine and a preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is that the honeysuckle wine comprises the following components: the feed is prepared from the following raw materials in parts by weight: 800-1500 parts of rice, 16-250 parts of honeysuckle and 50-160 parts of liquorice.
As an improvement, the feed additive is prepared from the following raw materials in parts by weight: 1000 parts of rice, 200 parts of honeysuckle and 100 parts of liquorice.
As an improvement, the feed additive is prepared from the following raw materials in parts by weight: 1200 parts of rice, 215 parts of honeysuckle and 105 parts of liquorice.
A preparation method of honeysuckle flower wine comprises the following steps:
s1: cleaning: removing impurities from the rice, the honeysuckle and the liquorice in parts by weight, respectively washing the rice, the honeysuckle and the liquorice with normal-temperature water, and checking the mixture to be qualified for later use;
s2: and (3) cooking: soaking cleaned rice in water with 2-2.5 times of volume for 4-5 hours at the soaking temperature of 22-28 ℃, draining water after soaking, then putting the rice into a steamer for cooking until the rice expands to 1.3-1.5 times of the original volume, taking the rice out of the steamer for cooling, scattering the materials in the cooling process, and cooling to 21-25 ℃;
s3: fermentation: putting the cleaned honeysuckle and the cleaned liquorice in parts by weight into the cooked and cooled rice, uniformly stirring, digging 4-7 holes in the uniformly stirred materials, and then sealing and fermenting in a constant-temperature fermentation chamber at 28-30 ℃ for 15 days to obtain fermentation liquor;
s4: and (3) distillation: feeding the obtained fermentation liquor into a distiller to carry out primary atmospheric distillation at the temperature of 75-90 ℃ to obtain a distilled crude product, then feeding the distilled crude product into the distiller to carry out secondary atmospheric distillation at the temperature of 75-90 ℃, removing the distilled foreshot and feints, and only collecting the wine body part to obtain the honeysuckle distilled wine;
s5: and (3) sterilization and filling: the honeysuckle wine is pasteurized and then filled by a quantitative filling machine.
The pharmacology and drug properties of the used raw materials are as follows:
honeysuckle flower: sweet taste and cold nature; entering lung and stomach meridians; has effects in clearing away heat and toxic materials, relieving inflammation, and relieving swelling; can be used for treating fever due to affection of exogenous wind-heat or epidemic febrile disease, heatstroke, toxic heat, dysentery, carbuncle, furuncle, pharyngitis, and various infectious diseases;
licorice root: sweet in taste and neutral in nature; entering heart, lung, spleen and stomach meridians; has the effects of invigorating spleen and replenishing qi, clearing away heat and toxic materials, eliminating phlegm and relieving cough, relieving spasm and pain, and harmonizing the medicines; can be used for treating weakness of spleen and stomach, asthenia, palpitation, short breath, cough, excessive phlegm, abdominal and limb spasm, pain, carbuncle, swelling, sore, and drug toxicity and strong nature.
Compared with the prior art, the invention has the advantages that: the honeysuckle flower and liquorice root fermented and distilled after rice is steamed and cooled, wherein the honeysuckle flower has the effects of clearing heat and removing toxicity 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 liquorice has the effects of relieving cough and resisting inflammation, and the honeysuckle wine prepared by distillation not only keeps the aromatic substances of medicinal materials, but also removes impurities and foreign flavor in the wine liquid by distillation, so that the honeysuckle wine has the harmonious wine medicine fragrance of honeysuckle and the like, has pure taste, and has no bitter taste, astringent taste and other peculiar smell of the medicinal materials.
Detailed Description
The honeysuckle wine and the preparation method thereof of the present invention are further described in detail below.
A honeysuckle flower wine is prepared from the following raw materials in parts by weight: 800-1500 parts of rice, 16-250 parts of honeysuckle and 50-160 parts of liquorice.
A preparation method of honeysuckle flower wine comprises the following steps:
s1: cleaning: removing impurities from the rice, the honeysuckle and the liquorice in parts by weight, respectively washing the rice, the honeysuckle and the liquorice with normal-temperature water, and checking the mixture to be qualified for later use;
s2: and (3) cooking: soaking cleaned rice in water with 2-2.5 times of volume for 4-5 hours at the soaking temperature of 22-28 ℃, draining water after soaking, then putting the rice into a steamer for cooking until the rice expands to 1.3-1.5 times of the original volume, taking the rice out of the steamer for cooling, scattering the materials in the cooling process, and cooling to 21-25 ℃;
s3: fermentation: putting the cleaned honeysuckle and the cleaned liquorice in parts by weight into the cooked and cooled rice, uniformly stirring, digging 4-7 holes in the uniformly stirred materials, and then sealing and fermenting in a constant-temperature fermentation chamber at 28-30 ℃ for 15 days to obtain fermentation liquor;
s4: and (3) distillation: feeding the obtained fermentation liquor into a distiller to carry out primary atmospheric distillation at the temperature of 75-90 ℃ to obtain a distilled crude product, then feeding the distilled crude product into the distiller to carry out secondary atmospheric distillation at the temperature of 75-90 ℃, removing the distilled foreshot and feints, and only collecting the wine body part to obtain the honeysuckle distilled wine;
s5: and (3) sterilization and filling: the honeysuckle wine is pasteurized and then filled by a quantitative filling machine.
Example one
A honeysuckle flower wine is prepared from the following raw materials in parts by weight: 1000 parts of rice, 200 parts of honeysuckle and 100 parts of liquorice.
A preparation method of honeysuckle flower wine comprises the following steps:
s1: cleaning: removing impurities from the rice, the honeysuckle and the liquorice in parts by weight, respectively washing the rice, the honeysuckle and the liquorice with normal-temperature water, and checking the mixture to be qualified for later use;
s2: and (3) cooking: putting the cleaned rice into water with the volume of 2-2.5 times to soak for 4-5 hours, wherein the soaking temperature is 22-28 ℃, draining the water after soaking, then putting the rice into a steamer to steam until the rice expands to 1.3-1.5 times of the original volume, taking the rice out of the steamer to cool, scattering the material in the cooling process, and cooling to 21-25 ℃;
s3: fermentation: putting the cleaned honeysuckle and the cleaned liquorice in parts by weight into the cooked and cooled rice, uniformly stirring, digging 4-7 holes in the uniformly stirred materials, and then sealing and fermenting in a constant-temperature fermentation chamber at 28-30 ℃ for 15 days to obtain fermentation liquor;
s4: and (3) distillation: feeding the obtained fermentation liquor into a distiller to carry out primary atmospheric distillation at the temperature of 75-90 ℃ to obtain a distilled crude product, then feeding the distilled crude product into the distiller to carry out secondary atmospheric distillation at the temperature of 75-90 ℃, removing the distilled foreshot and feints, and only collecting the wine body part to obtain the honeysuckle distilled wine;
s5: and (3) sterilization and filling: the honeysuckle wine is pasteurized and then filled by a quantitative filling machine.
Example two
A honeysuckle flower wine is prepared from the following raw materials in parts by weight: 1200 parts of rice, 215 parts of honeysuckle and 105 parts of liquorice.
A preparation method of honeysuckle flower wine comprises the following steps:
s1: cleaning: removing impurities from the rice, the honeysuckle and the liquorice in parts by weight, respectively washing the rice, the honeysuckle and the liquorice with normal-temperature water, and checking the mixture to be qualified for later use;
s2: and (3) cooking: soaking cleaned rice in water with 2-2.5 times of volume for 4-5 hours at the soaking temperature of 22-28 ℃, draining water after soaking, then putting the rice into a steamer for cooking until the rice expands to 1.3-1.5 times of the original volume, taking the rice out of the steamer for cooling, scattering the materials in the cooling process, and cooling to 21-25 ℃;
s3: fermentation: putting the cleaned honeysuckle and the cleaned liquorice in parts by weight into the cooked and cooled rice, uniformly stirring, digging 4-7 holes in the uniformly stirred materials, and then sealing and fermenting in a constant-temperature fermentation chamber at 28-30 ℃ for 15 days to obtain fermentation liquor;
s4: and (3) distillation: feeding the obtained fermentation liquor into a distiller to carry out primary atmospheric distillation at the temperature of 75-90 ℃ to obtain a distilled crude product, then feeding the distilled crude product into the distiller to carry out secondary atmospheric distillation at the temperature of 75-90 ℃, removing the distilled foreshot and feints, and only collecting the wine body part to obtain the honeysuckle distilled wine;
s5: and (3) sterilization and filling: the honeysuckle wine is pasteurized and then filled by a quantitative filling machine.
The present invention and the embodiments thereof have been described above, but the description is not limited thereto, and the embodiment shown is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A honeysuckle flower wine is characterized in that: the feed is prepared from the following raw materials in parts by weight: 800-1500 parts of rice, 16-250 parts of honeysuckle and 50-160 parts of liquorice.
2. The honeysuckle wine according to claim 1, characterized in that: the feed is prepared from the following raw materials in parts by weight: 1000 parts of rice, 200 parts of honeysuckle and 100 parts of liquorice.
3. The honeysuckle wine according to claim 1, characterized in that: the feed is prepared from the following raw materials in parts by weight: 1200 parts of rice, 215 parts of honeysuckle and 105 parts of liquorice.
4. The preparation method of honeysuckle wine according to claim 1, characterized by comprising the following steps:
s1: cleaning: removing impurities from the rice, the honeysuckle and the liquorice in parts by weight, respectively washing the rice, the honeysuckle and the liquorice with normal-temperature water, and checking the mixture to be qualified for later use;
s2: and (3) cooking: soaking cleaned rice in water with 2-2.5 times of volume for 4-5 hours at the soaking temperature of 22-28 ℃, draining water after soaking, then putting the rice into a steamer for cooking until the rice expands to 1.3-1.5 times of the original volume, taking the rice out of the steamer for cooling, scattering the materials in the cooling process, and cooling to 21-25 ℃;
s3: fermentation: putting the cleaned honeysuckle and the cleaned liquorice in parts by weight into the cooked and cooled rice, uniformly stirring, digging 4-7 holes in the uniformly stirred materials, and then sealing and fermenting in a constant-temperature fermentation chamber at 28-30 ℃ for 15 days to obtain fermentation liquor;
s4: and (3) distillation: feeding the obtained fermentation liquor into a distiller to carry out primary atmospheric distillation at the temperature of 75-90 ℃ to obtain a distillation crude product, then feeding the distillation crude product into the distiller to carry out secondary atmospheric distillation at the temperature of 75-90 ℃, removing the head and the tail of the distillation, and only collecting the wine body to obtain the honeysuckle distilled wine;
s5: and (3) sterilization and filling: the honeysuckle wine is pasteurized and then filled by a quantitative filling machine.
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| CN113234563A (en) * | 2021-05-27 | 2021-08-10 | 米家武 | Formula and preparation method of honeysuckle flower wine |
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- 2022-05-30 CN CN202210614653.3A patent/CN114907933A/en active Pending
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