Nutritional osmanthus-flavored wine making method

A osmanthus wine and nutrition technology, applied in the field of wine making, can solve the problems of single nutrition and poor taste, and achieve the effect of mellow and rich flavor, good taste and suitable for commercial promotion

Inactive Publication Date: 2017-01-04
北海桔泉金花茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The sweet-scented osmanthus wine made from sweet-scented osmanthus is a good product for health care. However, the sweet-scent

Method used

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Example Embodiment

[0014] The technical solutions of the present invention are described in detail below.

[0015] A brewing method for nutritious sweet-scented osmanthus wine, comprising the steps:

[0016] (1) The osmanthus, rose, and honeysuckle are mixed according to the weight component ratio: 400-500 parts of osmanthus, 10-20 parts of rose, 5-15 parts of honeysuckle, and 5 parts of dried blueberry. After mixing, clean and remove impurities. Preferably, 400 parts of sweet-scented osmanthus, 10 parts of rose, 5 parts of honeysuckle, and 5 parts of dried blueberry are mixed and cleaned to remove impurities; as another embodiment of the present invention, 450 parts of sweet-scented osmanthus, 15 parts of rose, 10 parts of honeysuckle 500 parts of osmanthus, 20 parts of roses, 15 parts of honeysuckle, and 5 parts of dried blueberries. After mixing, wash and remove impurities, and use them as raw materials for osmanthus wine.

[0017] (2) Put the mixture obtained in step (1) into a microwave ov...

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Abstract

The invention discloses a nutritional osmanthus-flavored wine making method. The method comprises the following steps that 1, 400-500 parts of osmanthus flowers, 10-20 parts of rose flowers, 5-15 parts of honeysuckle flowers and 5 parts of dried blueberries are mixed by weight and then washed to be clean, and impurities are removed; 2, a mixture obtained in the step 1 is put into a microwave oven which is uncovered to be heated at medium baking temperature for 3 min to 5min till the mixture is dried; 3, the dried mixture obtained in the step 2 is ground into powder, rock candy powder is added, and the materials are contained in a sealed container to be fermented for 30 d to 40 d; 4, edible alcohol is added, the materials are stirred to be uniform, and filtering is conducted to remove impurities; 5, lemon juice obtained by squeezing fresh lemon slices is added; 6, the materials are treated by adopting ultrasonic waves with the frequency of 32 kHz and the temperature ranging from 30 DEG C to 50 DEG C for 20 min; 7, after honey is added, all the materials are contained in the closed container to be soaked for 60 d to 110 d.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing nutritious sweet-scented osmanthus wine. Background technique [0002] Traditional Chinese medicine believes that osmanthus is warm in nature and pungent in taste. It can be decocted, made in tea or soaked in wine for oral administration. Cinnamomum twigs, osmanthus seeds, and osmanthus roots can be used as human medicine. Guizhi Decoction prepared from Guizhi, Paeoniae Ginger, Jujube, and Licorice is specially used to treat diseases caused by exogenous wind pathogens, fever and headache. Regular consumption is obviously helpful for beauty and skin care. [0003] The sweet-scented osmanthus wine made from sweet-scented osmanthus is a good product for health care, but the sweet-scented osmanthus wine brewed under the prior art has single nutrition and poor taste, which is difficult to meet people's needs. Contents of the invention [0004] In order to sol...

Claims

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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 李安彦
Owner 北海桔泉金花茶有限公司
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