Honey health-preserving wine

Abstract

The invention discloses a honey health-preserving wine, belonging to a preparation method of a health-care health-preserving wine. The invention aims to provide a health-care health-preserving wine with moderate alcohol content, favorable mouthfeel and less effective component loss. The health-preserving wine is prepared by infusing the following medicinal materials in parts by weight in 100 parts of honey wine: 3 parts of royal jelly, 1 part of pseudo-ginseng, 0.2 part of Chinese wolfberry, 0.2 part of safflower and 1 part of Mucuna macrocarpa Wallich. The honey wine is prepared from the following raw materials in parts by weight: 100 parts of rice, 15 parts of honey, 10 parts of melissa powder and 0.6 part of yeast. The preparation method comprises the following steps: soaking rice in 45-DEG C hot water for 2 hours, taking out, draining, and steaming; cooling the steamed rice by spreading, mixing with the honey, melissa powder and yeast, adding 45-DEG C hot water, and stirring uniformly to obtain a porridge; and sealing, naturally fermenting for 7 days, and preparing the 35 %vol white wine according to the distillation process. The honey health-preserving wine has the effects of beautifying the face, tonifying the kidney, nourishing the stomach, promoting the metabolism, promoting sleep, enhancing the immunity and the like, and is a health-care health-preserving wine.

Description

technical field [0001] The invention relates to a preparation method of health-care wine, in particular to a preparation method of honey health-care wine. Background technique [0002] Mead has curative effects on insomnia, forgetfulness, lack of energy, and chronic gastrointestinal diseases; it also has good effects on chronic bronchitis and asthma; especially it can make the skin rosy and youthful, and can enhance anti-aging and cold resistance . There are many ways to make mead at present, mainly including the pure brewing of honey, the brewing of grain and honey, and the brewing of adding various medicines. But most of these meads are not distilled, so they are lower in alcohol and taste less drink-like. The Chinese patent document with the application number "201410695038.5" and titled "Method for making Sanqi mead" discloses a method for making mead. Many active components of medicinal materials such as Panax notoginseng will enter the distiller's grains and cause w...

AI Technical Summary

Problems solved by technology

But most of these meads are not distilled, so they are lower in alcohol and taste less like a drink

The Chinese patent document with the application number "201410695038.5" and titled "Method for making Sanqi mead" discloses a method for making mead. Although the distillation process of liquor (shochu or roasted wine) is adopted, the