Formula and brewing method of rose and polygonatum wine

A sealwort and rose technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of being unable to be completely absorbed by the human body, the raw materials cannot be completely dissolved in the wine body, and poor quality, so as to promote reproduction and growth, brownish yellow in color, and alcoholic. pure effect

Inactive Publication Date: 2016-11-16
沈飞
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  • Application Information

AI Technical Summary

Problems solved by technology

The Huangjing wine currently on the market is mainly produced by using high-grade white wine as the wine base and directly adding functional factors to infuse it. However, the raw materials cannot be completely dissolved in the wine body, nor can they be completely absorbed by the human body.
Although sealwort and glutinous rice are used to ferment directly, the quality is not good because of the use of sealwort.

Method used

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Embodiment Construction

[0017] The implementation of the present invention will be described in detail below in conjunction with the examples, so as to fully understand and implement the implementation process of how to apply technical means to solve technical problems and achieve technical effects in the present invention. It should be noted that, as long as there is no conflict, each embodiment and each feature in each embodiment of the present invention can be combined with each other, and the formed technical solutions are all within the protection scope of the present invention.

[0018] A brewing method of rose yellow essence wine, comprising:

[0019] Step (1) using glutinous rice as the main raw material to cook and ferment for 6 days to make glutinous rice liqueur;

[0020] Step (2) select 45g of roses, 50g of Polygonatum, 50g of Baragrass, 45g of Baixianghua, 35g of Angelica dahurica, 45g of Jali Jianggi, 60g of Fadonie, 10g of Dundang, 10g of Cinnamon, 30g of Jiangdouga, Wu Niang Teng 30g...

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PUM

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Abstract

The invention discloses a brewing method for rose and polygonatum wine. The brewing method comprises the following steps: (1) cooking and fermenting a main raw material, i.e. glutinous rice, for 6 days to prepare sweet glutinous rice wine; (2) carefully selecting 45 grams of roses, 50 grams of polygonatum, 50 grams of Gabalajiong, 45 grams of Baixianghua, 35 grams of angelica dahurica, 45 grams of Alijianggei, 60 grams of Fadongnie, 10 grams of Dundang, 10 grams of cinnamon, 30 grams of Jiangdouga, 30 grams of cuscuta chlnensls lain, 30 grams of raw hawthorns, 30 grams of herba lycopi, 30 grams of radix polygoni mulitiflori and 30 grams of raisins, adding water, performing soaking for 12 hours, and performing decoction to obtain 25 kilograms of polygonatum extracting solution; (3) selecting 50 kilograms of rice wine, 35 kilograms of glutinous rice wine and the 25 kilograms of polygonatum extracting solution, and performing mixed fermentation to completely convert various nutritional components of rice into the wine.

Description

technical field [0001] The invention belongs to a formula and a brewing method of Hongyan resident rose yellow essence wine. Background technique [0002] Tao Hongjing of the Southern and Northern Dynasties proposed the method of making wine by cold brewing method in the Notes on the Collection of Materia Medica. The production method of the popular Huangjing wine is: wash and slice the Huangjing, put it in a gauze bag, tie the mouth tightly, put the medicine bag into the wine jar, add white wine, seal it for a few days, and then drink it. This is the crudest way. The Huangjing wine currently on the market is mainly produced by using high-grade white wine as the wine base and directly adding functional factors to infuse it. However, the raw materials cannot be completely dissolved in the wine body, nor can they be completely absorbed by the human body. Although sealwort and glutinous rice have also been directly fermented, the quality is not good because raw sealwort is us...

Claims

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Application Information

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