Sophora flower wine and preparation method thereof

A technology of Sophora japonica wine and flower wine, which is applied in the field of food processing, can solve the problems of weak fragrance of Sophora japonica wine, maintain rice-flavored liquor, and not strong enough to be natural, so as to benefit human health, supplement the loss of Sophora japonica fragrance, increase The effect of nutritional value

Active Publication Date: 2012-03-28
天津华易科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This preparation method simply uses Sophora japonica as a raw material, and the flavor of Sophora japonica is changed after being crushed during the preparation process. The resulting Sophora japonica wine has a weak aroma, is not strong enough and natural, and has a poor taste, and needs to add some food. Additives can achieve the expected effect, which is far from modern consumers’ pursuit of rich and natural food taste, good sensory enjoyment, and food without additives. So far, no rice-flavored liquor can maintain the unique honey aroma and elegance of rice-flavored liquor. Sophora japonica wine with strong and natural floral fragrance appears

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of Sophora japonica wine is prepared by following method:

[0035] (1) In parts by weight, 60 parts of fresh Sophora japonica, 20 parts of fresh lotus, 10 parts of mulberry leaves, 10 parts of chrysanthemums, 10 parts of bamboo leaves and 6 parts of licorice are placed in 50 parts of 60-degree rice-flavored liquor, Soak and ferment at 20-25°C for 30 days to obtain a first-grade soaking liquid;

[0036] (2) In parts by weight, after adding 4 parts of rock sugar and 50 parts of 60-degree rice-flavored liquor to 100 parts of the primary soaking solution described in step (1), soak and ferment at 20-25°C for 10 months , to obtain a secondary soaking solution; soak fresh Sophora japonica flowers in a secondary soaking solution in a ratio of 2:8 by weight, keep warm at 40-50° C. for 2 hours, and distill to obtain a distillate;

[0037] (3) The solid matter after the distillation in step (2) is filtered through a plate and frame to obtain a filtrate, and the filtrate i...

Embodiment 2

[0039] A kind of Sophora japonica wine is prepared by following method:

[0040] (1) In parts by weight, 70 parts of fresh Sophora japonica, 30 parts of fresh lotus, 10 parts of mulberry leaves, 10 parts of chrysanthemums, 20 parts of bamboo leaves and 10 parts of licorice are placed in 60 parts of 55-degree rice-flavored liquor, Soak and ferment at 20-25°C for 30 days to obtain a first-grade soaking liquid;

[0041] (2) In parts by weight, after adding 5 parts of rock sugar and 60 parts of 55-degree rice-flavored liquor to 110 parts of the primary soaking solution described in step (1), soak and ferment at 20-25°C for 10 months , to obtain a secondary soaking solution; soak fresh Sophora japonica flowers in a secondary soaking solution in a ratio of 2:8 by weight, keep warm at 40-50° C. for 2 hours, and distill to obtain a distillate;

[0042] (3) The solid matter after the distillation in step (2) is filtered through a plate and frame to obtain a filtrate, and the filtrate ...

Embodiment 3

[0044]A kind of Sophora japonica wine is prepared by following method:

[0045] (1) In parts by weight, 60 parts of fresh Sophora japonica, 25 parts of fresh lotus, 20 parts of mulberry leaves, 10 parts of chrysanthemums, 10 parts of bamboo leaves and 5 parts of licorice are placed in 60 parts of 60-degree rice-flavored liquor, Soak and ferment at 20-25°C for 30 days to obtain a first-grade soaking liquid;

[0046] (2) In parts by weight, after adding 5 parts of rock sugar and 60 parts of 60-degree rice-flavored liquor to 110 parts of the primary soaking solution described in step (1), soak and ferment at 20-25°C for 10 months , to obtain a secondary soaking liquid; soak fresh Sophora japonica flowers in a secondary soaking liquid in a ratio of 2:7 by weight, heat at 40-50° C. for 2 hours, and distill to obtain a distillate;

[0047] (3) The solid matter after the distillation in step (2) is filtered through a plate and frame to obtain a filtrate, and the filtrate is combined...

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PUM

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Abstract

The invention provides a sophora flower wine and a preparation method thereof. The sophora flower wine is prepared with the method which comprises the following steps: 1, putting fresh sophora flower, fresh lotus, mulberry leaf, chrysanthemum, Herba Lopatheri and licorice in a rice flavor white wine, and immersing and fermenting to obtain a first grade immersion liquid; 2, adding rock sugar and the rice flavor white wine to the first grade immersion liquid, immersing and fermenting to obtain a second grade immersion liquid, immersing fresh rose in the second immersion liquid according to a weight ratio of 2:7-10, and distilling to obtain a distillate; and 3, carrying out plate and frame press filtration on the obtained distilled solid, and mixing the obtained filtrate with the distillate obtained in step 2 to obtain the sophora flower wine. The sophora flower wine, which ideally combines the unique honey fragrance and elegance of the rice fragrance white wine with delicate fragrances of sophora flower, lotus, and chrysanthemum, has a rich and natural fragrance and a soft and harmonious taste, and has the efficacies of heart clearing and blood cooling after being drunk, is especially suitable for people with hot liver meridians to drink.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Sophora japonica wine and a preparation method thereof. Background technique [0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern studies have shown that Sophora japonica contains beneficial ingredients such as triterpenoid saponins and flavonoids. Existing Sophora japonica wine usually twists Sophora japonica into a slurry, and then ferments and prepares it, such as the pure Sophora japonica low-alcohol wine disclosed in Patent No. 02109193.5 and its brewing method. This preparation method simply uses Sophora japonica as a raw material, and the flavor of Sophora japonica is changed after being crushed during the preparation process. The resulting Sophora japonica wine has a weak aroma, is not strong enough and natural, and has a poor taste, and n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
Inventor 邢海明
Owner 天津华易科技发展有限公司
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