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Nutritional Meijiuyu sweet-spring white spirit

A nutritional and fine wine technology, which is applied in the preparation of alcoholic beverages, anti-toxins, plant raw materials, etc., can solve the problems that the nutritional value cannot be guaranteed, destroy the flavor of liquor, and reduce the efficacy of medicinal liquor, so as to improve human immunity and promote The effect of new city metabolism and low content of fusel oil

Inactive Publication Date: 2015-05-27
曹金丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, too much medicinal wine with medicinal value destroys the proper aroma of liquor, and the taste of traditional Chinese medicine is prominent; but reducing the use of traditional Chinese medicine can not guarantee the nutritional value, which greatly reduces the efficacy of medicinal wine

Method used

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  • Nutritional Meijiuyu sweet-spring white spirit
  • Nutritional Meijiuyu sweet-spring white spirit
  • Nutritional Meijiuyu sweet-spring white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment relates to the field of preparation of nutritional health wine, and in particular provides a nourishing wine Yuganquan liquor and a preparation method thereof.

[0032] This embodiment specifically provides a nutritious fine wine Yuganquan liquor, which is composed of pure liquor, purified water, mulberry leaves, medlar, chrysanthemum, and lily, and is soaked with fine wine jade; the production process for preparing the nutritious liquor Yuganquan liquor is :

[0033] a. Mix mulberry leaves, medlar, chrysanthemum, and lily according to the proportions, soak the pure liquor at room temperature for 1 to 2 days, filter to obtain the primary nutrient solution and the primary filter residue, and use the pure liquor to soak the filter residue at room temperature 2 ~3 days, filter to obtain secondary nutrient solution and residue;

[0034] b. Mixing the primary nutrient solution and the secondary nutrient solution to prepare a nutrient mixture;

[0035] c. Mix the pur...

Embodiment 2

[0058] Prepare rice: corn: sorghum according to the ratio of 4:3:3 (mass ratio), respectively sieving, crushing and mixing, and adding 50% water mixture of the aforementioned mixed raw materials, and gelatinizing at 80°C for 40 minutes . When the temperature drops to 18°C, enter the fermentation tank for 4 to 5 days after fermentation, then leave the kiln and enter the retort for distillation. The distilled gas components are condensed by a cooler to prepare 65° pure liquor.

[0059] The mulberry leaves, medlar, chrysanthemum and lily are mixed in a ratio of 4:9:12:10, and the obtained puree liquor is soaked at room temperature for 1 to 2 days, and filtered to obtain a nutrient solution and filter residue. The pure liquor, nutrient solution and purified water are mixed according to the proportions to prepare preformed stock solutions of 52° and 38°. Put 50kg of fine wine jade per 100kg of 52°preformed stock solution and soak for 120min; put 35kg of fine wine jade per 100kg of 3...

Embodiment 3

[0061] Prepare rice: corn: sorghum according to the ratio of 4:3:3 (mass ratio), respectively sieving, crushing and mixing, and adding 50% water mixture of the aforementioned mixed raw materials, and gelatinizing at 80°C for 40 minutes . When the temperature drops to 18°C, enter the fermentation tank for 4 to 5 days after fermentation, then leave the kiln and enter the retort for distillation. The distilled gas components are condensed by a cooler to prepare 65° pure liquor.

[0062] Mix mulberry leaves, medlar, chrysanthemum, and lily in a ratio of 4:9:12:12, soak the pure liquor obtained above for 1 to 2 days at room temperature, and filter to obtain a nutrient solution and a filter residue; The filter residue is soaked in pure liquor for 2 to 3 days, and filtered to obtain a secondary nutrient solution and residue. The primary nutrient solution and the secondary nutrient solution are mixed to prepare a nutrient mixture. The pure liquor, the nutrient mixture, and the purifie...

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Abstract

The invention specifically provides nutritional Meijiuyu sweet-spring white spirit. The nutritional Meijiuyu sweet-spring white spirit is prepared from primary pulp white spirit, purified water, mulberry leaves, the fruits of Chinese wolfberry, chrysanthemum flowers and lily blubs, 25-55kg of Meijiuyu is added into each 100kg of pre-prepared stock solution, and soaking is performed for 35-715min; the production process of preparing the nutritional Meijiuyu sweet-spring white spirit comprises the steps of traditional Chinese medicine mixing, traditional Chinese medicine soaking, blending, Meijiuyu soaking, purifying, packaging and the like. The nutritional Meijiuyu sweet-spring white spirit have the characteristics of high microelement content, low impurity content, clear wine color, and pure wine taste; meanwhile, the white spirit contains traditional Chinese medicine extract ingredients and microelements, is capable of promoting the metabolism of the organisms and boosting the immunity of a human body, and meanwhile, has the health effects of detoxifying, fixing qi for tranquillization, benefiting qi, nourishing blood, regulating middle, tonifying yang, soothing liver, moistening lung, and prolonging the life.

Description

Technical field [0001] The invention relates to the preparation field of nutritional health-preserving wine, and particularly provides a nourishing wine Yuganquan liquor and a preparation method thereof. Background technique [0002] my country is the hometown of wine and the birthplace of wine culture. It is one of the earliest wine-making countries in the world. Liquor has been welcomed by the ancestors since its birth. The brewing of wine has a long history in our country. In the history of Chinese civilization for thousands of years, the development of wine and culture have basically proceeded simultaneously. Drinking wine is a kind of health drink. Drinking in moderation can promote blood circulation, clear the meridians and activate collaterals, dispel rheumatism, and has the effect of promoting blood circulation and removing blood stasis. Especially medicinal wine, which not only satisfies the pleasure of daily drinking, but also has a nourishing and nourishing effect. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/8967A61P37/00A61P1/14A61P39/02
CPCC12G3/04A61K36/287A61K36/605A61K36/815A61K36/8967
Inventor 曹金丽
Owner 曹金丽
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