Preparation method and formula of hawthorn, wolfberry and salvia miltiorrhiza wine
A technology for preparing wine and wolfberry, which is applied in the field of wine preparation processing, and can solve the problems of few varieties of food deep processing, limited raw materials, large production of hawthorn, wolfberry, and salvia miltiorrhiza
Inactive Publication Date: 2015-07-29
QINGDAO AGRI UNIV
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[0007] The purpose of the embodiments of the present invention is to provide a preparation method and formula of hawthorn, wolfberry, and salvia miltiorrhiza wine, aiming to solve the problem that the existing hawthorn, medlar, and salvia miltiorrhiza are produced in large quantities, the raw materials required for the preparation of medicines are limited, and fresh products are perishable when sold. Deterioration, at the same time, as a food deep-processing variety, there are very few problems
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[0028] The preparation method of the hawthorn, wolfberry and salvia miltiorrhiza compound wine of the embodiment of the present invention, the preparation method of the hawthorn, wolfberry and salvia miltiorrhiza compound wine comprises the following steps:
[0029] Step 1: Select the dried hawthorn slices, wolfberry seeds, and salvia miltiorrhiza slices. After removing impurities, put them in a blast drying box, and use blast drying to dehydrate and dry the hawthorn slices, wolfberry seeds, and salvia miltiorrhiza slices;
[0030] Step 2: Grinding the dried hawthorn slices, wolfberry seeds, and salvia miltiorrhiza tablets with a universal grinder to obtain hawthorn, wolfberry, and salvia miltiorrhiza powders respectively, and passing through an 80-mesh sieve to obtain the powders of hawthorn, wolfberry, and salvia miltiorrhiza;
[0031] Step 3, according to the influence of the three raw materials of hawthorn, wolfberry and salvia miltiorrhiza on the color, mouthfeel and flavo...
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The invention discloses a preparation method for a hawthorn, medlar and salvia miltiorrhiza wine. The preparation method comprises the following steps: selecting dried hawthorn slices, medlar seeds and salvia miltiorrhiza slices, removing impurities, drying for 2 hours by hot air, cooling, grinding, and passing a 80-mesh sieve; determining a ratio of hawthorn powder to medlar powder to salvia miltiorrhiza powder to be 2:1:2; determining a ratio of the raw materials of the hawthorn powder, the medlar powder and the salvia miltiorrhiza powder to a base wine to be 1 to 20; extracting for 10 hours under the optimal extraction process conditions that the concentration of the base wine is 42% and the extraction temperature is 28 DEG C; adding honey accounting for 5% of an extraction raw wine as a sweetening agent, mixing, adding 0.75 g / L of chitosan, clarifying for 60 minutes at the temperature of 40 DEG C, and filtering to obtain the hawthorn, medlar and salvia miltiorrhiza wine with good mouth feel, color and flavor. The method is simple and convenient to operate; the nutritional values of the hawthorn, the medlar and the salvia miltiorrhiza are increased; the preparation method and a formula of the hawthorn, medlar and salvia miltiorrhiza wine are good.
Description
technical field [0001] The invention belongs to the technical field of prepared wine processing, and in particular relates to a preparation method and formula of prepared wine prepared from hawthorn, wolfberry and salvia miltiorrhiza. Background technique [0002] Hawthorn and wolfberry are the first batch of Chinese herbal medicines with the same origin of medicine and food announced in my country. As a kind of nutritious food with good taste and both medicine and food, they are not only popular in my country, but also sell well in Europe, America, Japan and Southeast Asia; A kind of medicinal material that can be used for health food announced by our country is widely used in the treatment of cardiovascular diseases. Salvia miltiorrhiza wine made from salvia miltiorrhiza has a long history in our country. [0003] Non-alcoholic fatty liver disease (NAFLD) is a clinicopathological syndrome characterized by steatosis and fat accumulation in hepatic parenchymal cells without a...
Claims
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IPC IPC(8): C12G3/04
Inventor 李文香孙步云樊明聪寇兴凯刘锦涛
Owner QINGDAO AGRI UNIV