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Preparation method of wolfberry-desert cistanche wine

A technology of ginseng gin and cistanche, which is applied in the field of preparation of compound cistanche wine, and can solve the problems of extracting the nutritive components and pharmacological components of natural cistanche.

Inactive Publication Date: 2015-03-25
宋庆元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Long-term production practice and product research and development experience tell us that it is impossible to extract all the nutritional and pharmacological components of natural Cistanche deserticola by using the traditional preparation process of soaking in white wine or steaming in water.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of raw materials: After the hawthorn is crushed, it can be brewed together with the licorice to complete the extraction of the base wine and set aside.

[0022] 2. Put cistanche freeze-dried whole powder and wolfberry freeze-dried whole powder into the wine tank of Shengjijiu extract according to the ratio requirements, seal it for 8-10 days, stir the base wine in the jar two to three times a day, make It is well soaked. The addition ratio is that every 100 ml of wine contains: cistanche: 15-35 grams, wolfberry: 15-30 grams, licorice: 0.5-1 grams, hawthorn: 6-10 grams.

[0023] 3. After filtering the above-mentioned soaked wine, put it into the aging tank, and let it stand for 30-60 days according to the need, so that it can be naturally aged and precipitated.

[0024] 4. Fine filtration and bottling: After the mature and precipitated semi-finished wine is fine filtered, it can be bottled. The fine filter equipment is a 0.1vm-0.8vm plate and frame filte...

Embodiment 2

[0026] 1. Add hawthorn, licorice, etc. to the brewed white wine or rice wine, soak for 8-10 days, filter to obtain the base wine extract;

[0027] 2. The raw material Cistanche deserticola is processed by ultra-low temperature freeze-sublimation process to obtain 40-150 mesh particle diameter of Cistanche deserticola freeze-dried whole powder;

[0028] 3. Use the base wine extract obtained in item "1" to extract the freeze-dried whole powder of Cistanche deserticola and the whole freeze-dried powder of Lycium barbarum. The extraction process can be made of pottery jars or stainless steel tanks. Seal for 8-10 days, while stirring several times a day;

[0029] 4. Filter out the clear liquid from the above soaked wine, put it into an aging tank, and let it stand for 30-60 days;

[0030] 5. Fine filtration and bottling: After the mature and precipitated semi-finished wine is fine filtered, it can be bottled.

[0031] Finished product inspection technical indicators

[0032] A....

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Abstract

The invention relates to a method for producing soaked wolfberry-desert cistanche wine and particularly relates to a preparation method of golden wolfberry-desert cistanche wine which takes brewed white spirit or yellow wine as basic liquor, wherein the alcohol strength is 28-32%(vol). The preparation method of the golden wolfberry-desert cistanche wine comprises the following steps: treating the raw material desert cistanche by using an ultralow temperature freezing sublimating process technology; firstly, preparing lyophilized desert cistanche whole flour; and then extracting, finely filtering and the like. The product has the characteristics of pure luster, clear liquor body, mellow taste and the like. 100mL of the wine contains 15-35g of natural desert cistanche component. The method has the main technical characteristics that the basic liquor for soaking is brewed white liquor or yellow wine and the raw material desert cistanche is lyophilized desert cistanche whole flour. In the production process, no saccharose, starch sugar or various food additives are added. The raw material desert cistanche and wolfberries are naturally processed sequentially in a natural state completely. The product is gentle, mild, fragrant and aromatic, and has an extremely high nutritional health value, so that the wolfberry-desert cistanche wine is high-quality nutritional liquor.

Description

technical field [0001] The invention relates to a preparation process of wolfberry cistanche wine, in particular to a preparation method of formulated wolfberry cistanche wine. Background technique [0002] Cistanche, also known as Cistanche, Dayun. Traditional Chinese medicine calls it goblin or golden bamboo shoots. It is an extremely precious Chinese medicinal material, known as "desert ginseng", and has been regarded as a treasure by the Western Regions in history. Cistanche has been used as medicine for a long time. It is sweet and warm in nature, moist in texture, nourishing yang without dryness, warming kidney yang and nourishing kidney deficiency; nourishing yin but not greasy, moistening intestines and dredging abdomen to treat constipation. [0003] Modern research shows that Cistanche mainly contains: Cistanche glucoside, N, N-dimethylglycine methyl ester, betaine, sitosterol, carotin, triacontanol, caffeic acid sugar ester, 8-epistrigetic acid glucose Glycosid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 宋庆元
Owner 宋庆元
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