Production technology of health wine

A production process and liquor technology, which is applied in the production process of health-preserving wine to achieve the effect of easy absorption

Inactive Publication Date: 2010-02-03
DELISI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ordinary liquor is difficult to meet people's health and health requirements. This patent uses traditional Chinese medicine processing technology and adds modern functiona

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] 1. Pretreatment: select longan, jujube, wolfberry, and mulberry;

[0009] 2. Soaking: soak the said puree wine with an alcohol content of 55° and 10% longan, 10% jujube, 10% wolfberry, and 10% mulberry by weight for 10 days after directly soaking or crushing. , During the soaking process, stir it every day, subject to stirring evenly.

[0010] 3. Coarse filtration: coarsely filter the soaked wine with a filter cloth to remove the filter residue to make the soaked wine.

[0011] 4. Blending: Blending different types of puree wine and 1% of its weight soaking liquor in proportion to make a one-time blending liquor. When blending, blending is based on the required color and taste, and the one-time blending liquor The liquid is blended with 30% of its weight in water to make a secondary blended liquor. 1% of its weight and 1% of honey are added to the secondary blended liquor to make a semi-finished liquor. The alcohol content of the semi-finished liquor is 52°.

[0012] 5. Freez...

Embodiment 2

[0017] 1. Pretreatment: select longan, jujube, wolfberry, and mulberry;

[0018] 2. Soaking: the said puree wine with an alcohol content of 65° and 20% longan, 20% jujube, 20% wolfberry and 20% mulberry are directly soaked or crushed and soaked for 12 days. , During the soaking process, stir it every day, subject to stirring evenly.

[0019] 3. Coarse filtration: coarsely filter the soaked wine with a filter cloth to remove the filter residue to make the soaked wine.

[0020] 4. Blending: Blending different types of puree wine and 5% of its weight soaking liquor in proportion to make a one-time blending liquor. When blending, blending is based on the required color and taste, and the one-time blending liquor The liquid is blended with 20% of its weight by water to make a secondary blended liquor. 2% of its weight is added to the secondary blended liquor and 2% of honey to make a semi-finished liquor. The alcohol content of the semi-finished liquor is 32°.

[0021] 5. Freezing: Put t...

Embodiment 3

[0026] 1. Pretreatment: select longan, jujube, wolfberry, and mulberry;

[0027] 2. Soaking: soak the said puree wine with an alcohol content of 60° and 15% longan, 15% jujube, 15% wolfberry and 15% mulberry by weight for 20 days after directly soaking or crushing. , During the soaking process, stir it every day, subject to stirring evenly.

[0028] 3. Coarse filtration: coarsely filter the soaked wine with a filter cloth to remove the filter residue to make the soaked wine.

[0029] 4. Blending: Blending different types of puree wine and 5% of its weight soaking liquor in proportion to make a one-time blending liquor. When blending, blending is based on the required color and taste, and the one-time blending liquor Liquid and water accounting for 110% of its weight are blended to make a secondary blended liquor, and 3% of its weight is added to the secondary blended liquor to make semi-finished liquor, the alcohol of semi-finished liquor The degree is 38°.

[0030] 5. Freezing: Put...

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PUM

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Abstract

The invention discloses production technology of health wine, which is characterized in that the production technology adopts the following technical scheme: original liquor and longan, round dates, medlar and mulberry are mixed and then soaked to prepare soaking liquor; the original liquor is blended with the soaking liquor accounting for 1-10% of the weight of the original liquor, primary blending liquor is blended with water, and fructooligosaccharide and honey are added into secondary blending liquor to prepare semi-finished products of liquor; the semi-finished products of liquor are placed in a refrigeratory and are stirred; fine filtrate is taken out when the temperature is between minus 5 DEG C and 5 DEG C; the liquor subjected to fine filtration is aged, thus obtaining the finished product of liquor. The health wine contains the active ingredients in the traditional Chinese medicines and the functional dietary fiber-fructooligosaccharide is added, so that the health wine has the effects of nourishing liver and kidney, coordinating intestines and stomach, invigorating heart and spleen, replenishing qi and blood, moistening lung and brightening vision.

Description

Technical field [0001] The patent uses traditional Chinese medicine processing technology and belongs to the field of Chinese medicine processing new health-preserving liquor production technology. Background technique [0002] Wine culture has a long history in China. With the pace of market economy, business contacts are becoming more frequent, and people's requirements for wine are also getting higher and higher. Ordinary liquor is difficult to meet people's health and health requirements. This patent uses traditional Chinese medicine processing technology and adds modern functional dietary fiber ingredients to develop a nutritious health wine that not only meets the drinking habits of contemporary people, but also benefits the health needs. Strive to keep up with the trend of international food development and be in line with international standards. Summary of the invention [0003] The purpose of the present invention is to provide a method for producing health-preserving l...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 郑和平
Owner DELISI GROUP
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