Propolis mixed liquor and method of producing the same

A technology for preparing wine and propolis, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of propolis being difficult to dissolve and consumption restrictions, and achieve the effects of improving spicy taste and flavor, improving grades, and relieving drinking symptoms

Inactive Publication Date: 2011-04-20
齐永增 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, propolis is not easy to dissolve, and it cannot be fully absorbed by direct consumption. At present, there are patent applications disclosing the product and processing method of propolis wine
However, the peculiar smell produced by propolis soaked in wine is difficult for consumers to accept, especially when the alcohol content is low, and for people with diabetes and gastric ulcers who are not suitable for drinking high-grade liquor, consumption is restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A. Seasoning extraction: according to the ratio of Pueraria 30-45%, Hawthorn 20-50%, and Clove 1-10%, the first time 10 times the amount of 70-95% edible ethanol is added to the reactor for reflux for 3 hours, and filtered; For the second time, 8 times the amount of 70-95% edible ethanol was added to the reactor for reflux for 2 hours, and filtered; for the third time, 8 times the amount of 70-95% edible ethanol was added to the reactor for reflux for 2 hours, and then filtered; the three extracts were combined and decompressed. Recover ethanol to obtain a liquid extract with a solid-liquid ratio of 1:1;

[0017] B. Extraction of propolis: pure natural propolis is pulverized, and 2000 grams are put into a container. For the first time, 95% edible ethanol of 5 times the amount is poured into the container, sealed, soaked at room temperature for 5 days, filtered, and poured into 5 times for the second time. Double the amount of 95% edible ethanol and seal it, soak it at n...

Embodiment 2

[0020] A, seasoning extraction: extract according to the method of embodiment 1 according to the ratio of 30-45% of kudzu root, 20-40% of hawthorn, 1-10% of clove, and 1-10% of cassia bark;

[0021] B, propolis extraction: with embodiment 1;

[0022] C. Take another 95% edible ethanol and add pure water to adjust the alcohol content to 25%, then add 3% propolis ethanol solution obtained in the above steps, mix the seasoning fluid extract in proportion, add 5% Luzhou-flavor type and sauce-flavor type or flavored distilled wine for seasoning, add water to blend, and filter to obtain the finished product of propolis blended wine with an alcohol content of 28%.

Embodiment 3

[0024] A. Seasoning extraction: 30-45% of kudzu root, 20-30% of hawthorn, 5-10% of angelica dahurica, 1-10% of clove. The ratio is extracted with the method of embodiment 1;

[0025] B, propolis extraction: with embodiment 1;

[0026] C. Take another 95% edible ethanol and add pure water to adjust the alcohol content to 50%, then add 5% propolis ethanol solution obtained in the above steps, mix the seasoning fluid extract in proportion, add 5% Luzhou-flavor type and sauce-flavor type Or seasoning and blending with Fen-flavor distilled wine, and filtering to obtain the finished product of propolis blended wine with an alcohol content of 50%.

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PUM

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Abstract

The invention discloses a preparation wine through propolis, which comprises the following parts: 0. 1-1% natural propolis, 0. 01-0. 05% alcohol fluid extract extracted from natural quelite, 3-5% distilled liquor and wine allocated by alcohol and residual water with alcohol degree at 25-50%. The invention modifies the pepper taste and flavour of the propolis allocated wine effectively due to using compound combination of kudzu root, hawthorn and clove through fluid extract extracting pattern in the pharmaceutical technique, which improves the grade of wine and possesses health action for cardiovascula and cerebrovascular to release the drunk symptom.

Description

technical field [0001] The invention relates to a propolis prepared wine and a preparation method thereof, which belong to the prepared wine soaked with Chinese herbal medicines. Background technique [0002] China is a country with a history of thousands of years of wine culture. It has been a folk tradition for many years to use Chinese herbal medicine to soak wine and drink it to cure diseases and strengthen the body. Drinking alcohol in moderation is beneficial to human blood circulation and physical and mental health. Propolis is a resin collected by bees from plant spores or tree trunks ( Gum), a jelly-like substance mixed with the secretions of the glands in the bee's organs, pollen, and beeswax. It is currently known that propolis has a broad-spectrum bactericidal effect, good anti-inflammatory and pain-relieving effects; it can regenerate tissue cells and help wounds heal faster. Propolis contains a variety of organic acids, such as benzoic acid, which has antisept...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 齐永增程国珍
Owner 齐永增
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