Making method for folium artemisiae argyi and honey wine

A manufacturing method, the technology of moxa wine, applied in the preparation of alcoholic beverages, etc., to achieve the effect of refreshing spirit and good taste

Inactive Publication Date: 2016-04-13
余云有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Artemisia argyi is both a plant and a medicine. It is well known that moxa leaves are used in medicine to make moxa sticks for acupuncture. The fruit of yew is considered precious by the public in the world. At present, there are many kinds of wine in our country, but there is no one that uses artemisia argyi and red beans. Liquor made from cedar fruit and other ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 0.6 parts by weight of mugwort leaves, take 30 parts by weight of glutinous rice, take 30 parts by weight of honey, take 20 parts by weight of vinasse, take 6 parts by weight of Wuyi red yeast rice (rice koji), and put 30 parts by weight of glutinous rice into clean water to soak three Pick up and wash it in a few hours, put it in a steaming lunch box, then put 0.6 weight part of mugwort leaf into the middle layer of glutinous rice, steam it, take out and cool to 40 degrees Celsius, then add 6 weight parts of Wuyi red yeast rice (rice koji) to the glutinous rice, stir and put again Put the sterilized wine tank in a sealed temperature control to 35-40 degrees Celsius, and ferment for 48 hours, then add the remaining amount of softened water, and add 30 parts by weight of honey at the same time. Stir up and down, both sealed and fermented for 48 hours, then control the temperature to 20 degrees Celsius. Fermented for 20 days at —25°C, then add 20 parts by weight of glu...

Embodiment 2

[0018] Take 0.5 parts by weight of mugwort leaves, 25 parts by weight of glutinous rice, 25 parts by weight of honey, 15 parts by weight of vinasse, and 5 parts by weight of Wuyi red yeast rice (rice koji). Soak 25 parts by weight of glutinous rice in clean water for three hours, pick it up, and put it in a steaming lunch box, then put 0.5 parts by weight of mugwort leaves into the middle layer of glutinous rice, steam it, and cool to 40 degrees Celsius, then add 5 parts by weight of Uyin red yeast rice ( Rice koji) is added to the glutinous rice, stir evenly, put it into the sterilized wine tank, seal and control the temperature to 35-40 degrees Celsius, ferment for 48 hours, then add the remaining amount of demineralized water, and add 25 parts by weight of honey. Seal and ferment for 48 hours, then control the temperature to 20-25℃, and ferment for 20 days, then add 15 parts by weight of grain wine and ferment for 15-20 days, extract and filter the clear liquid, heat it to 85...

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PUM

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Abstract

The invention relates to a making method for folium artemisiae argyi and honey wine. According to the making method, folium artemisiae argyi, taxus chinensis fruits, honey and arak are processed respectively, sticky rice is washed and soaked, the folium artemisiae argyi is placed in the middle layer of the sticky rice, the sticky rice is steamed and taken out to be cooled to 40 DEG C, black-skin-red-koji (rice-koji) is added into the cooked sticky rice, the mixture is stirred to be uniform, placed in a wine jar and sealed, the temperature is controlled to be between 32 DEG C and 40 DEG C for fermentation for 48 hours, the balance softened water is added, the honey is added at the same time, the mixture is stirred up and down to be uniform and sealed for fermentation again for 48 hours, the temperature is controlled to be between 20 DEG C and 25 DEG C for fermentation for 20 days, the arak is added for fermentation again for 15-20 days, and clear liquid obtained after extraction and filtration is heated with exclusion of water at the temperature between 80 DEG C and 90 DEG C for 35-40 minutes, taken out, injected in a precipitating tank for precipitation for 25-30 days, and canned into finished products to be drunk.

Description

Technical field [0001] The invention relates to a manufacturing method of Ami wine. Background technique [0002] Mugwort is a plant and a medicine. It is well known that Mugwort leaves are used in medicine to make moxa sticks with acupuncture. The yew fruit is regarded as a precious fruit in the world. At present, there are many varieties of alcohol in my country, but there is no one that uses mugwort and red beans. Wine made from raw materials such as cedar fruit. Summary of the invention [0003] The purpose of the present invention is to provide a method for manufacturing Ai Mi wine, and the technical solution to achieve the objective of the present invention is: The Ai Mi wine is composed of the following components according to the weight ratio: 0.5-0.6 parts by weight of yew leaves and 2 parts by weight of yew fruit. 4 parts by weight, 25-30 parts by weight of glutinous rice, 25-30 parts by weight of honey, 15-20 parts by weight of vinasse, 5-6 parts by weight of Wuyi red ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 余云有
Owner 余云有
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