Sophora flower wine and preparation method thereof

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...