Brewing method of fragrant and sweet osmanthus-flavored wine

A sweet-scented osmanthus wine technology is applied in the preparation of alcoholic beverages, pharmaceutical formulations, and medical preparations containing active ingredients, etc., and can solve the problems of high pectin content, high methanol content, and poor taste in sweet potato.

Inactive Publication Date: 2016-04-06
封佑锴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The disadvantages of this production method are: there are too many auxiliary materials, and the finished product is not a single flavor of osmanthus; the natural air-drying time of osmanthus is too long, and the fragrance loss is relatively large; Low sodium sulfite, white sugar production process will use additives, such as phosphoric acid, which does not meet t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 A sweet osmanthus wine is composed of the following raw materials by weight: 0.5 g of dried osmanthus, 8 g of dried longevity fruit, and 45 g of solid-state Xiaoqu rice wine.

[0041] A brewing method of sweet osmanthus wine, specifically comprising the following steps:

[0042] 1) Use the solid-state method of small koji rice wine, and store it in a sealed pottery jar at a lower temperature, and then the middle-stage solid-state method of small koji rice wine has a soft taste and no sulfide and other miscellaneous flavor substances.

[0043] 2) The sweet-scented osmanthus flowers are in full bloom around Mid-Autumn Festival, pick the golden osmanthus flowers, remove impurities, put them in the oven to bake, dry the sweet-scented osmanthus flowers, and seal them for storage.

[0044] After the fresh osmanthus is processed, the weight is only 1 / 5 of the original, and the dried osmanthus is ideal for storage within 10 months in a sealed state, and the aroma w...

Embodiment 2

[0054] Embodiment 2: a sweet osmanthus wine is composed of the following raw materials: 1.5 g of dried osmanthus, 12 g of dried longevity fruit, and 55 g of solid-state Xiaoqu rice wine.

[0055] A brewing method of sweet osmanthus wine, specifically comprising the following steps:

[0056]1) Use the solid-state method of small koji rice wine, and store it in a sealed pottery jar at a lower temperature, and then the middle-stage solid-state method of small koji rice wine has a soft taste and no sulfide and other miscellaneous flavor substances.

[0057] 2) The sweet-scented osmanthus flowers are in full bloom around Mid-Autumn Festival, pick the golden osmanthus flowers, remove impurities, put them in the oven to bake, dry the sweet-scented osmanthus flowers, and seal them for storage.

[0058] After the fresh osmanthus is processed, the weight is only 1 / 5 of the original, and the dried osmanthus is ideal for storage within 10 months in a sealed state, and the aroma will be lo...

Embodiment 3

[0069] Example 3: A fragrant and sweet osmanthus wine is composed of the following raw materials: 1g of dried osmanthus, 10g of longevity fruit, and 50g of solid-state Xiaoqu rice wine.

[0070] A brewing method of sweet osmanthus wine, specifically comprising the following steps:

[0071] 1) Use the solid-state method of small koji rice wine, and store it in a sealed pottery jar at a lower temperature, and then the middle-stage solid-state method of small koji rice wine has a soft taste and no sulfide and other miscellaneous flavor substances.

[0072] 2) The sweet-scented osmanthus flowers are in full bloom around Mid-Autumn Festival, pick the golden osmanthus flowers, remove impurities, put them in the oven to bake, dry the sweet-scented osmanthus flowers, and seal them for storage.

[0073] After the fresh osmanthus is processed, the weight is only 1 / 5 of the original, and the dried osmanthus is ideal for storage within 10 months in a sealed state, and the aroma will be l...

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PUM

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Abstract

The invention belongs to the field of brewing industry, and particularly relates to fragrant and sweet osmanthus-flavored wine and a brewing method thereof. The preparation method comprises the steps that natural osmanthus and raisin tree seeds serve as the main raw material, baijiu produced through a solid state method serves as basic liquor, the method of combing baking through an oven with steeping and consolute is adopted, and the fragrant and sweet osmanthus-flavored wine is brewed. The method is simple and practical, the taste is mellow, the wine is sweet and mellow after being fed into the mouth, the fruit flavor is rich, the aftertaste is long, fragrance particular to the osmanthus and the natural fresh and sweet property of the raisin tree seeds are achieved, the nutrient substance is rich, and the health-care effects of strengthening the spleen and stomach, aiding digestion, activating the blood, tonifying Qi, strengthening muscles and bones, promoting blood circulation, warming the waist and knees and removing the extravasated blood are achieved.

Description

technical field [0001] The invention belongs to the field of wine industry, and in particular relates to sweet osmanthus wine and a brewing method thereof. Background technique [0002] Human beings have a special complex for fragrant flowers and herbs, and Chinese ancestors paid special attention to the functions and growth of these aromatic plants in their daily life, thus discovering many aromatic plants with medicinal value, and derived A variety of aromatic diets have been produced. [0003] In ancient literature, there is a saying that "in the season of sweet-scented osmanthus in August, select the flowers to be released, brew wine, and seal it in the altar for three years before it becomes a good wine. The wine is sweet and mellow, appetizing and refreshing..." recorded. [0004] The preparation method of sweet-scented osmanthus wine in the prior art generally comprises the following steps: 1) take the freshly picked sweet-scented osmanthus, put it in a cool and ven...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/72A61P1/14
CPCC12G3/02A61K36/63A61K36/72A61K2300/00
Inventor 封佑锴
Owner 封佑锴
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