Chrysanthemum chestnut liquor

A technology of chestnut wine and chrysanthemum, applied in the preparation of alcoholic beverages, etc., can solve the problems of general health care functions and single nutritional components, and achieve the effects of lowering serum cholesterol, less irritation, and improving human immunity

Inactive Publication Date: 2011-04-27
李荣华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the present invention, the chestnut wine prepared by blending the aromatic compounds and nutrients contained in chestnut kernels with high-quality liquor has the color and luster of chestnut and the flavor of aroma, sweetness and waxy, and the unique style of low-alcohol liquor is low but not light ; At the same time, the original shape of chestnut kernels after fractionation and separation is basically unchanged. After drying, dehydration and vacuum packaging, a new type of chestnut kernels containing xylose and xylitol is provided for the market, especially for diabetics. Its shortcoming is that the nutrient composition is single, and the health care function is general.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Weigh each raw material according to the formula: 10 kg of chestnut, 80 kg of glutinous rice, 2 kg of chrysanthemum, 3 kg of wolfberry, 0.5 kg of angelica, 2 kg of Eucommia, 5 kg of Polygonum multiflorum, and 4 kg of red date.

[0016] The production process includes:

[0017] (1) Take fresh chestnuts, remove their shells, wash them, soak them in water for 6 hours, crush them, put them into a pot for steaming, and steam them thoroughly; first add 1 times the amount of water to soak the glutinous rice for 5 hours, and then use a coarse powder machine to grind them Broken, then put into the pot for steaming, steamed and steamed thoroughly;

[0018] (2) Inoculation, fermentation, and fermentation: cool the pulverized raw materials to 25°C, put them into a tank, add 0.3% koji by weight, stir evenly, and ferment for 5 days at 27°C; put chrysanthemum and wolfberry , Angelica, Eucommia, Polygonum multiflorum, and red dates are dried and sterilized, put into the tank, then sea...

Embodiment 2

[0023] Weigh each raw material according to the formula:

[0024] Chestnut 22 kg, glutinous rice 95 kg, chrysanthemum 6 kg, medlar 8 kg, angelica 3 kg, Eucommia 5 kg, Polygonum multiflorum 10 kg, jujube 8 kg.

[0025] A kind of preparation method of chrysanthemum chestnut wine is as follows:

[0026] (1) Take fresh chestnuts, remove their shells, wash them, soak them in water for 10 hours, crush them, put them in a pot and cook them, and steam them thoroughly; add 1 times the water to the glutinous rice and soak them for 8 hours, then use a coarse powder machine to grind them Broken, then put into the pot for steaming, steamed and steamed thoroughly;

[0027] (2) Inoculation, fermentation, and fermentation: cool the pulverized raw materials to 30°C, put them into a vat, add 0.5% koji by weight, stir evenly, and ferment for 7 days at 28°C; put chrysanthemum and medlar , Angelica, Eucommia, Polygonum multiflorum, and red dates are dried and sterilized, put into the tank, then ...

Embodiment 3

[0032] Weigh each raw material according to the formula:

[0033] Chestnut 16 kg, glutinous rice 87 kg, chrysanthemum 4 kg, medlar 5 kg, angelica 1.7 kg, Eucommia 3.5 kg, Polygonum multiflorum 7.5 kg, jujube 6 kg.

[0034] A kind of preparation method of chrysanthemum chestnut wine is as follows:

[0035] (1) Take fresh chestnuts, remove their shells, wash them, soak them in water for 8 hours, crush them, put them in a pot and cook them, and steam them thoroughly; add 1 times of water to the glutinous rice and soak them for 6.5 hours, then use a coarse powder machine to grind them Broken, then put into the pot for steaming, steamed and steamed thoroughly;

[0036] (2) Inoculation, fermentation, and fermentation: cool the crushed raw materials to 27.5°C, put them into a tank, add koji with a weight of 0.4% of the steaming material, stir evenly, and ferment at 27.5°C for 6 days; put chrysanthemum and medlar , Angelica, Eucommia, Polygonum multiflorum, red dates are dried and s...

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Abstract

The invention relates to chrysanthemum chestnut liquor, which is prepared from the following raw materials by weight: 10 to 22 kilograms of chestnut, 80 to 95 kilograms of sticky rice, 2 to 6 kilograms of chrysanthemum, 3 to 8 kilograms of Chinese wolfberry, 0.5 to 3 kilograms of Chinese angelica, 2 to 5 kilograms of eucommia bark, 5 to 10 kilograms of tuber fleeceflower root and 4 to 8 kilograms of red jujube. The chrysanthemum chestnut liquor is mellow and soft and full of fragrance, has concentrated aftertaste, can promote body fluid at throats after being drunk, is small in pungency and unique, and has the health-care effects of nourishing kidney and tonifying yin, tonifying spleen and warming stomach, tonifying qi and blood, improving eyesight and invigorating blood circulation, maintaining beauty and keeping young, nourishing liver and kidney, reducing serum cholesterol, improving the immunity of human bodies, resisting ageing, preventing cancer and the like.

Description

technical field [0001] The present invention relates to a kind of wine, especially a kind of chrysanthemum chestnut wine. Background technique [0002] Chinese patent application number CN2008100973053 discloses a production method of chestnut wine. The steps are as follows: select chestnuts picked in autumn and stored for 60 days as raw materials, peel off the skin, take the kernels and clean them; put the chestnut kernels into a separation kettle, add water according to the weight ratio of chestnut kernels to water at 1:1.2; solid negative pressure fractionation, Separation, pressure adjustment 750mmHg, reaction time 45 minutes; take out the fractionation and separation liquid, the fractionation and separation liquid have a Baume degree of 10-15, and then blend the fractionation and separation liquid with high-quality white wine to prepare chestnut with an alcohol content of 28-38 degrees liquor. In the present invention, the chestnut wine prepared by blending the aromat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李荣华
Owner 李荣华
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