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Preparation method of wolfberry cooking wine

A technology of wolfberry and cooking wine, which is applied in the field of preparation of a new formulated wolfberry cooking wine, can solve problems such as misunderstandings about efficacy

Inactive Publication Date: 2015-09-16
宋庆元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem to be solved by the present invention is that, aiming at the misunderstanding of the efficacy of condiment wine in the existing market, a method of using ultra-low temperature freezing and sublimation technology to remove free water in wolfberry is proposed to produce and process wolfberry into freeze-dried whole wolfberry with a particle size of 80-150 mesh. Powder, so as to retain all the active nutrients of wolfberry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of raw materials: After crushing hawthorn and tangerine peel and other materials, the method of brewing can be used to complete the extraction of the base wine and set aside.

[0020] 2. Add the freeze-dried whole wolfberry powder into the wine jar or stainless steel container of Shengjijiu extract according to the ratio requirements, seal it for 8-10 days, and stir it two to three times a day to make it fully soaked. The addition ratio is that every 100 ml of wine contains: wolfberry: 10-20 grams, hawthorn: 6-10 grams, tangerine peel 10-15 grams.

[0021] 3. After filtering the soaked cooking wine, it can be filtered and bottled.

Embodiment 2

[0023] 1. Add hawthorn, tangerine peel and other crushed materials to the brewed white wine or rice wine, soak for 8-10 days, and filter to obtain the base wine extract;

[0024] 2. The raw material Lycium barbarum is processed by ultra-low temperature freeze-sublimation process to obtain freeze-dried whole powder of Lycium barbarum with a particle size of 80-150 mesh;

[0025] 3. Use the base wine extract obtained in item "1" to extract the freeze-dried whole wolfberry powder. The extraction process can be made of pottery jars or stainless steel tanks. Seal for 8-10 days, while stirring several times a day;

[0026] 4. Filter out the clear liquid from the above-mentioned soaked semi-finished cooking wine, which can be finely filtered and bottled.

[0027] Main Specifications

[0028] A. Sensory indicators:

[0029] Color: clear and transparent, the liquor is light brown;

[0030] Smell: It has the mellow aroma of wolfberry fruit, no peculiar smell;

[0031] B. Physical...

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Abstract

The invention relates to a preparation method of wolfberry cooking wine, and especially relates to a preparation method of wolfberry cooking wine with the alcohol degree of 18-25% (vol) and based on brewed liquor or yellow rice wine. The preparation method of the wolfberry cooking wine comprises the following steps: preprocessing a main raw material wolfberry by adopting an ultralow temperature refrigeration sublimation technology to prepare freeze-dried wolfberry whole powder, extracting, and carrying out fine filtration. Main ingredients comprise hawthorn fruit and dried orange peel. The wolfberry cooking wine has pure color and clarified body, and has the mellow aroma of natural wolfberry. Each 100mL of the cooking wine contains 10-20g of natural wolfberry nutritional components. The method is mainly characterized in that base wine used in the immersion process is brewed liquor or yellow rice wine, and the raw material wolfberry is completely integrated and coordinated to other plant components in natural process state to naturally complete the preparation. The wolfberry cooking wine has the unique mellowness of wolfberry, the preparation method is a brand new cooking wine preparation method, and the wolfberry cooking wine makes high-end cooking and characteristic dishes better, and is a high-quality nutritional cooking wine.

Description

technical field [0001] The invention relates to a preparation process of wolfberry cooking wine, in particular to a preparation method of a brand-new preparation type wolfberry cooking wine. Background technique [0002] Ningxia Lycium barbarum is a rare medicinal and edible health product. It has been planted and eaten for more than 4,000 years. Its medicinal value and nutritional value are extremely high. It is a functional health food with the same origin as medicinal food. [0003] Lycium barbarum, as a traditional famous and precious Chinese medicine, is sweet in taste and flat in nature. It can benefit the liver, improve eyesight, invigorate the kidney, generate essence, dispel wind and eliminate deficiency. It has the effects of increasing white blood cells, lowering blood pressure, lowering blood sugar, nourishing liver and kidney, improving eyesight, protecting liver, improving immunity, anti-cancer, anti-aging, anti-fatigue, and anti-tumor. It is a good medicine ...

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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