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Osmanthus-flavored wine and preparing method thereof

A sweet-scented osmanthus wine and sweet-scented osmanthus technology are applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms. Simple production method and high nutritional value

Inactive Publication Date: 2015-01-28
罗春霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method of osmanthus wine is simply pickling osmanthus or steaming osmanthus dew, using edible alcohol or grain liquor as the base wine, adding sugar, etc., and the product has low technological content
And the sweet-scented osmanthus wine function of preparation is single, and mouthfeel is not good enough, can't satisfy modern people's demand to sweet-scented osmanthus wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of sweet-scented osmanthus wine, comprising the following steps:

[0019] (1) take by weight the raw materials needed for preparing sweet-scented osmanthus wine, and its preparation raw material comprises the following components by weight parts: 10 parts of fresh sweet-scented osmanthus, 5 parts of agarwood branches, 5 parts of acacia flowers, 10 parts of jasmine flowers, 5 parts of wolfberry, 1 part of rehmannia, 5 parts of cassia, 1 part of honeysuckle, 1 part of poria cocos, 5 parts of aloe vera, 10 parts of angelica, 5 parts of rock sugar;

[0020] (2) Add fresh osmanthus, agarwood, acacia, jasmine, medlar, rehmannia, cassia, honeysuckle, poria, aloe, angelica and rock sugar into the water, and then heat for 30 minutes;

[0021] (3) ferment, then add pectinase, after the pectinase is decomposed, add sour wine yeast, and ferment for 10 days at a temperature of 20°C;

[0022] (4) Squeeze treatment, filter the juice obtained in step (3), squeeze ...

Embodiment 2

[0025] A preparation method of sweet-scented osmanthus wine, comprising the following steps:

[0026] (1) take by weight the raw materials needed for preparing sweet-scented osmanthus wine, and its preparation raw material comprises the following components by weight parts: 30 parts of fresh sweet-scented osmanthus, 10 parts of agarwood branches, 10 parts of acacia flowers, 20 parts of jasmine flowers, 10 parts of wolfberry, 5 parts of rehmannia, 10 parts of cassia, 5 parts of honeysuckle, 5 parts of poria cocos, 15 parts of aloe, 20 parts of angelica, 10 parts of rock sugar;

[0027] (2) Add fresh osmanthus, agarwood, acacia, jasmine, medlar, rehmannia, cassia, honeysuckle, poria, aloe, angelica and rock sugar into the water, and then heat for 90 minutes;

[0028] (3) ferment, then add pectinase, after the pectinase is decomposed, add sour wine yeast, and ferment for 5 days at a temperature of 25°C;

[0029] (4) Squeeze treatment, filter the juice obtained in step (3), squee...

Embodiment 3

[0032] A preparation method of sweet-scented osmanthus wine, comprising the following steps:

[0033] (1) Take by weight the raw materials required for preparing sweet-scented osmanthus wine, 25 parts in fresh sweet-scented osmanthus, 8 parts in agarwood branches, 7 parts in acacia flowers, 15 parts in jasmine flowers, 7 parts in medlar, 3 parts in rehmannia glutinosa, 6 parts in cassia seeds, 4 parts of honeysuckle, 2 parts of poria cocos, 13 parts of aloe vera, 15 parts of angelica, 9 parts of rock sugar;

[0034] (2) Add fresh osmanthus, agarwood, acacia, jasmine, medlar, rehmannia, cassia, honeysuckle, poria, aloe, angelica and rock sugar into the water, and then heat for 70 minutes;

[0035] (3) ferment, then add pectinase, after the pectinase is decomposed, add sour wine yeast, and ferment for 9 days at a temperature of 22°C;

[0036] (4) Squeeze treatment, filter the juice obtained in step (3), squeeze the residue obtained by filtering, then continue to allow the resid...

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Abstract

The invention provides osmanthus-flavored wine and a preparing method thereof. The osmanthus-flavored wine comprises, by weight, 10-30 parts of fresh osmanthus, 5-10 parts of eaglewood branch, 5-10 parts of acacia, 10-20 parts of jasmine, 5-10 parts of fructus lycii, 1-5 parts of rehmannia, 5-10 parts of semen cassiae, 1-5 parts of honeysuckle, 1-5 parts of poria, 5-15 parts of aloe, 10-20 parts of angelica sinensis and 5-10 parts of rock sugar. The osmanthus-flavored wine is high in nutritional value, has the effects of clearing away heat and toxic materials, clearing the liver and improving vision, maintaining beauty and keeping young, nourishing the liver and the kidney, promoting sleep and the like and is good in taste and suitable for the vast of people. The preparing method of the osmanthus-flavored wine is simple, easy to master and capable of improving the working efficiency.

Description

technical field [0001] The invention relates to a flower wine and a preparation method thereof, in particular to an osmanthus flower wine and a preparation method thereof. Background technique [0002] Medicinal wine is used in the prevention and treatment of diseases and nourishes and strengthens. It occupies an important position in the history of Chinese medicine and has become one of the traditional dosage forms with a long history. It has enjoyed a high reputation in the medical and health care industry at home and abroad. Medicinal wine is a clear liquid made by matching appropriate traditional Chinese medicines, after necessary processing, using white wine or yellow rice wine with a suitable degree of alcohol as a solvent, and leaching its active ingredients. The pace of life in today's society is getting faster and faster, accompanied by more and more pressure in life. People urgently need to strengthen exercise, adjust balance, supplement nutrition, and enhance phys...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/896A61P1/14C12R1/865
CPCC12G3/02A61K36/076A61K36/232A61K36/355A61K36/482A61K36/489A61K36/63A61K36/804A61K36/815A61K36/835A61K36/886A61K36/896A61K2300/00
Inventor 罗春霞
Owner 罗春霞
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