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Production technique of Chinese wolfberry/licorice health-care wine

A production process and technology of health-care wine, which is applied in the field of production technology of wolfberry licorice health-care wine, to achieve the effect of good health care, reasonable process parameters and low alcohol content

Inactive Publication Date: 2015-06-24
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] With the improvement of people's living standards year by year, people's taste and demand for wine are developing towards nutritional and health-care wine. However, there are few products that use wolfberry and licorice as raw materials to produce health-care wine.

Method used

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Embodiment

[0015] The production process of the wolfberry and licorice health wine in this embodiment includes the following steps: (1) Preparation of wolfberry juice: the intact wolfberry fruit is washed with clear water, and then water is pre-cooked at a temperature of 90°C for 30 minutes. 0.04% ascorbic acid was added during the process, the ratio of the wolfberry fruit to water was 1:5, the pre-cooked wolfberry and the pre-cooked liquid were beaten with a beating machine, and the slurry was placed in a stainless steel extraction tank at 60°C. After extraction for 4 hours, filter with gauze, the lycium berry slurry after extraction is centrifuged to remove residues to prepare lycium berry juice; (2) Preparation of licorice juice: Wash the licorice with water, remove impurities and drain, and then crush it into a powder. Put the powdered licorice in a container and add water with a material-to-water ratio of 1:8. Place it in a constant temperature water bath for heat preservation and ext...

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Abstract

The invention discloses a production technique of Chinese wolfberry / licorice health-care wine, which comprises the following steps: preparing a Chinese wolfberry juice and a licorice juice from Chinese wolfberry and licorice, stirring white wine, the Chinese wolfberry juice, the licorice juice, citric acid and deionized water in a ratio of 1:0.08:0.1:0.04:1.3 in a mixer, uniformly mixing to obtain unblended wine, storing the unblended wine under sealed conditions for 3-6 months, pouring into a barrel, pouring out wine lees, and sterilizing to obtain the finished product wine. The technique has the advantage of reasonable technological parameters. The health-care wine product has lower alcohol content, has peculiar aroma of the Chinese wolfberry and licorice, has the effects of removing fire and relieving cough, and has favorable health-care function.

Description

[0001] Technical field [0002] The invention belongs to the technical field of health wine, and specifically relates to a production process of wolfberry and licorice health wine. [0003] Background technique [0004] Lycium barbarum is sweet in taste and mild in nature. It is rich in Lycium barbarum polysaccharides, protein, trace elements, vitamins, betaine, minerals, flavonoids and other active ingredients. It not only has "moisturizing lungs, clearing liver, nourishing kidneys, nourishing qi, and nourishing It has the functions of "deficiency, dispelling wind, and improving eyesight", as well as anti-tumor, anti-aging, anti-fatigue, lowering blood fat, and immune regulation. [0005] Licorice has a flat taste and sweetness that is 200-250 times that of sugarcane. It has anti-ulcer, anti-inflammatory and anti-caries properties. [0006] With the improvement of people's living standards year by year, people's hobby and demand for wine are developing towards nutritious and health-c...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/815A61P1/14
CPCC12G3/06A61K36/484A61K36/815
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS
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