CN1269945C - Garlic health nourishing wine and producing method - Google Patents
Garlic health nourishing wine and producing method Download PDFInfo
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- CN1269945C CN1269945C CN 200410060653 CN200410060653A CN1269945C CN 1269945 C CN1269945 C CN 1269945C CN 200410060653 CN200410060653 CN 200410060653 CN 200410060653 A CN200410060653 A CN 200410060653A CN 1269945 C CN1269945 C CN 1269945C
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- garlic
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Abstract
The present invention relates to a garlic health care nourishing wine which is characterized in that the garlic health care nourishing wine is composed of the raw materials of the following weight proportion: 50 to 70 of wine, 40 to 50 of garlic, 0 to 0.1 of ginseng, 0 to 0.1 of angelica, 0 to 0.1 of fleece-flower root and 4.5 to 13 of honey which are immersed and extracted for juice. The present invention adopts a wine processing method for removing garlic foreign odor under the conditions that the nutrient components and medical effects of the garlic and other materials are not damaged, and can sufficiently perform the pharmacophoric health care functions of the garlic. The garlic health care nourishing wine of the present invention has the advantages of pure nature, no poison and side effects, no foreign odor, good mouth feeling, clean aroma of the garlic and wine style, and is suitable for popular consumption taste. People can take the garlic health care nourishing wine of the present invention for stimulating peripheral nerve, promoting metabolism, increasing blood circulation, stimulating endocrine systems, performing the efficiency of producing sperm and increasing sexual desire, etc., also relieving tiredness, increasing a body's immune functions, building a physical body, nourishing yin and yang, beautifying a face and nourishing a person.
Description
Technical field
The present invention relates to that a kind of to adopt garlic be the drink of raw material manufacturing.
The invention still further relates to the manufacture method of stating drink.
Background technology
At present, the health promoting wine of selling on the market mostly is herbal wine greatly, its flavour of a drug are too dense, mouthfeel is poor, " being three fens poison of medicine ", this wine is to design at some specific crowds (as the old and the weak patient) mostly, more or less all can bring some toxic side effect to human body, is not suitable for ordinary consumer and drinks as dietary supplements.
Garlic is one of main agricultural-food on China Shandong, Henan, Hubei and other places, by extensively edible and medicinal.Garlic contains multiple nutrients compositions such as rich in protein, fat, carbohydrate, VITAMIN, mineral substance, and allicin and Diallyl Thiosulfonate.In recent years, relevant department studies show that garlic is a kind of plant broad-spectrum antibiotics, can prevent and treat hundreds of disease both at home and abroad.But can't eliminate because of the garlic stink, not quite be accepted by people.Therefore active development utilizes garlic resource, promotes the well-being of mankind, and is necessary and significant work.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art and provide a kind of and have no side effect, free from extraneous odour, mouthfeel are good, can nourishing and strengthening vital, the garlic health tonic wine of pharmacology health-care effect arranged.
The present invention also aims to provide the manufacture method of this garlic health tonic wine.
Garlic health tonic wine of the present invention is made (consumption is a weight part) by following component:
Liquor 50～70 garlics 40～50 gensengs 0～0.1
Radix Angelicae Sinensis 0～0.1 tuber of multiflower knotweed 0～0.1 honey 4.5～13
Preferred weight (part) ratio range for preparing garlic health tonic wine of the present invention is:
Liquor 30～40 garlics 20～35 gensengs 0.03
Radix Angelicae Sinensis 0.03 tuber of multiflower knotweed 0.03 honey 4.5
The manufacture method of last each component being made garlic health tonic wine of the present invention is:
1. clean, air-dry the peeling garlic, drop into immersion in the jar that fills liquor, deodorizing 10 days;
2. genseng, Radix Angelicae Sinensis, the tuber of multiflower knotweed are washed, and pack tightly with husky cloth, put into above-mentioned steeping tank and soaked 20～50 days;
3. genseng, Radix Angelicae Sinensis, tuber of multiflower knotweed material package are taken out;
4. the liquor in the jar and garlic are put into spiral juice extractor together and squeeze the juice, garlic wine juice.
5. honey is added in the garlic wine juice and mix, deposited 10～20 days, remove peculiar smell;
6. above-mentioned garlic wine juice is filtered clarification naturally with silicon bath soil filter.
7. clarifying garlic wine is sent into the filling machine filling and capping, adopts the high-temperature instantaneous sterilization machine to carry out 120 ℃, the heat sterilization of 4S and handle, product.
Manufacturing process flow of the present invention is:
The garlic peeling---is soaked and---is added all the other each raw materials and---soak and---squeeze the juice and---add honey and---filter---can---sterilization---check---product
The present invention adopts the method for liquor infusion, under the prerequisite of the nutrition of not destroying garlic and other raw material and drug effect, removes the peculiar smell of garlic, and can give full play to the pharmacology health-care effect of garlic.
Garlic health tonic wine of the present invention, pure natural has no side effect, free from extraneous odour, mouthfeel is good, and color and luster is yellowish, and is limpid transparent, and pure taste is sweet tasty and refreshing, has garlic delicate fragrance liquor style and liquor is arranged again.Its alcoholic strength is 30～36 degree, and pol is 8 degree, is fit to the mass consumption taste.Drink tonic wine of the present invention, can stimulate peripheral nerve, enhance metabolism and increase blood circulation, and stimulate endocrine system, play effect such as produce seminal fluid, raise libido, but also Ginseng Extract, enhance immunity function, improve the health, nourishing and strengthening vital, beautifying face and moistering lotion.It is a kind of all-ages novel green health promoting beverage.
Embodiment
Embodiment 1
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 40 gensengs 0.06 tuber of multiflower knotweed 0.06 honey 6.3
Manufacture method is as follows:
Clean, air-dry the peeling garlic, drop into immersion in the jar that fills liquor, deodorizing 10 days;
Genseng, the tuber of multiflower knotweed are washed, and pack tightly with husky cloth, put into above-mentioned steeping tank and soaked 30 days;
Genseng, tuber of multiflower knotweed material package are taken out;
Liquor in the jar and garlic are put into spiral juice extractor together squeeze the juice, garlic wine juice.
Honey added in the garlic wine juice mix, deposited 10 days, remove peculiar smell;
Above-mentioned garlic wine juice is filtered clarification naturally with silicon bath soil filter.
Clarifying garlic wine is sent into the filling machine filling and capping, adopts the high-temperature instantaneous sterilization machine to carry out 120 ℃, the heat sterilization of 4S and handle, product.
Embodiment 2
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 42 honey 6.5
Manufacture method is as follows:
Clean, air-dry the peeling garlic, drop into immersion in the jar that fills liquor, deodorizing 43 days;
Liquor in the jar and garlic are put into spiral juice extractor together squeeze the juice, garlic wine juice.
Honey added in the garlic wine juice mix, deposited 20 days, remove peculiar smell;
Above-mentioned garlic wine juice is filtered clarification naturally with silicon bath soil filter.
Clarifying garlic wine is sent into the filling machine filling and capping, adopts the high-temperature instantaneous sterilization machine to carry out 120 ℃, the heat sterilization of 4S and handle, product.
Embodiment 3
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 45 honey 6.8
Garlic immersion in filling the jar of liquor, deodorizing time are 45 days.Manufacture method such as embodiment 2.
Embodiment 4
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 48 gensengs 0.05
The tuber of multiflower knotweed 0.05 Radix Angelicae Sinensis 0.05 honey 7
Manufacture method is as follows:
Clean, air-dry the peeling garlic, drop into immersion in the jar that fills liquor, deodorizing 10 days;
Genseng, Radix Angelicae Sinensis, the tuber of multiflower knotweed are washed, and pack tightly with husky cloth, put into above-mentioned steeping tank and soaked 38 days;
Genseng, Radix Angelicae Sinensis, tuber of multiflower knotweed material package are taken out;
Liquor in the jar and garlic are put into spiral juice extractor together squeeze the juice, garlic wine juice.
Honey added in the garlic wine juice mix, deposited 15 days, remove peculiar smell;
Above-mentioned garlic wine juice is filtered clarification naturally with silicon bath soil filter.
Clarifying garlic wine is sent into the filling machine filling and capping, adopts the high-temperature instantaneous sterilization machine to carry out 120 ℃, the heat sterilization of 4S and handle, product.
Embodiment 5
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 50. gensengs 0.1
The tuber of multiflower knotweed 0.1 Radix Angelicae Sinensis 0.1 honey 12
Garlic, genseng, Radix Angelicae Sinensis, tuber of multiflower knotweed soak time in steeping tank is 45 days.Manufacture method such as embodiment 4.
Embodiment 6
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 50 honey 13
Manufacture method such as embodiment 2.Garlic immersion in filling the jar of liquor, deodorizing time are 60 days.
Embodiment 7
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 50 gensengs 0.08
The tuber of multiflower knotweed 0.08 Radix Angelicae Sinensis 0.08 honey 11
Manufacture method is as follows:
Clean, air-dry the peeling garlic, drop into immersion in the jar that fills liquor, deodorizing 10 days;
Genseng, Radix Angelicae Sinensis, the tuber of multiflower knotweed are washed, and pack tightly with husky cloth, put into above-mentioned steeping tank and soaked 45 days;
Genseng, Radix Angelicae Sinensis, tuber of multiflower knotweed material package are taken out;
Liquor in the jar and garlic are put into spiral juice extractor together squeeze the juice, garlic wine juice.
Honey added in the garlic wine juice mix, deposited 20 days, remove peculiar smell;
Above-mentioned garlic wine juice is filtered clarification naturally with silicon bath soil filter.
Clarifying garlic wine is sent into the filling machine filling and capping, adopts the high-temperature instantaneous sterilization machine to carry out 120 ℃, the heat sterilization of 4S and handle, product.
Embodiment 8
Take by weighing raw material (kilogram) by following proportioning:
Liquor 50 garlics 40 gensengs 0.05
The tuber of multiflower knotweed 0.05 Radix Angelicae Sinensis 0.05 honey 6.25
Manufacture method such as embodiment 7.Garlic, genseng, Radix Angelicae Sinensis, tuber of multiflower knotweed soak time in steeping tank is 60 days.
Claims (3)
1, a kind of garlic health tonic wine is characterized in that it is to be soaked, squeeze the juice and made by the following weight proportion raw material:
Liquor 50～70; Garlic 40～50; Genseng 0～0.1;
Radix Angelicae Sinensis 0～0.1; The tuber of multiflower knotweed 0～0.1 honey 4.5～13.
2, garlic health tonic wine according to claim 1 is characterized in that wherein the weight proportion of each raw material is:
Liquor 30～40; Garlic 20～35; Genseng 0.03;
Radix Angelicae Sinensis 0.03; The tuber of multiflower knotweed 0.03; Honey 4.5.
3, the manufacture method of the described garlic health tonic wine of a kind of claim 1 is characterized in that:
1. clean, air-dry the peeling garlic, drop into immersion in the jar that fills liquor, deodorizing 10 days;
2. genseng, Radix Angelicae Sinensis, the tuber of multiflower knotweed are washed, and pack tightly with husky cloth, put into above-mentioned steeping tank and soaked 20～50 days;
3. genseng, Radix Angelicae Sinensis, tuber of multiflower knotweed material package are taken out;
4. the liquor in the jar and garlic are put into spiral juice extractor together and squeeze the juice, garlic wine juice;
5. honey is added in the garlic wine juice and mix, deposited 10～20 days, remove peculiar smell;
6. above-mentioned garlic wine juice is filtered clarification naturally with silicon bath soil filter;
7. clarifying garlic wine is sent into the filling machine filling and capping, adopts the high-temperature instantaneous sterilization machine to carry out 120 ℃, the heat sterilization of 4S and handle, product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410060653 CN1269945C (en) | 2004-07-27 | 2004-07-27 | Garlic health nourishing wine and producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410060653 CN1269945C (en) | 2004-07-27 | 2004-07-27 | Garlic health nourishing wine and producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1648230A CN1648230A (en) | 2005-08-03 |
| CN1269945C true CN1269945C (en) | 2006-08-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410060653 Expired - Fee Related CN1269945C (en) | 2004-07-27 | 2004-07-27 | Garlic health nourishing wine and producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1269945C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715326A (en) * | 2012-06-29 | 2012-10-10 | 姜阔 | Stomach warming tea |
| CN104789422A (en) * | 2015-04-30 | 2015-07-22 | 黄馨莹 | Processing technique for garlic wine |
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2004
- 2004-07-27 CN CN 200410060653 patent/CN1269945C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1648230A (en) | 2005-08-03 |
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