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Immunity-enhancing faint-scent baijiu and making method thereof

A technology for enhancing immunity of fragrance-flavored liquor, which is applied in the field of liquor, can solve problems such as bad taste and poor effect, and achieve the effects of enhancing immunity, simple preparation method, and full of energy

Inactive Publication Date: 2017-09-12
ANHUI YUNJIU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the health-care wine with improving immunity effect is widely liked by people as a kind of mode of improving body immunity, but existing health-care wine mostly has the shortcoming that mouthfeel is bad, effect is relatively poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A light-flavored liquor capable of enhancing immunity, prepared from the following soaking materials in parts by weight and sorghum liquor with an alcohol content of 35% vol: 12 parts of angelica, 10 parts of yam, 5 parts of Nansha ginseng, and 3 parts of Eucommia leaves , 7 parts of licorice, 4 parts of orange red, 4 parts of tangerine peel, 5 parts of honeysuckle, 4 parts of rose, 2 parts of mint, 18 parts of dried seabuckthorn fruit, 22 parts of dried prickly pear; the mass ratio of the total mass of soaking raw materials to sorghum liquor is 4:55.

[0033] The preparation method of the above-mentioned light-flavor liquor capable of enhancing immunity comprises the following steps: crushing the soaking raw materials except dried seabuckthorn fruit and dried thorn pear to 20-60 meshes; cutting the dried sea buckthorn fruit and dried thorn pear into two halves respectively , and then mixed evenly with the crushed soaking raw materials, and put them together into a soak...

Embodiment 2

[0035] A light-flavored liquor capable of enhancing immunity, prepared from the following soaking materials in parts by weight and sorghum liquor with an alcohol content of 45% vol: 15 parts of angelica, 10 parts of yam, 5 parts of Nansha ginseng, and 2 parts of Eucommia leaves , 5 parts of licorice, 2 parts of orange red, 3 parts of tangerine peel, 7 parts of honeysuckle, 5 parts of rose, 3 parts of mint, 20 parts of dried seabuckthorn fruit, 20 parts of dried prickly pear; the mass ratio of the total mass of soaking raw materials to sorghum liquor is 3:100.

[0036] The preparation method of the above-mentioned light-flavor liquor capable of enhancing immunity comprises the following steps: crushing the soaking raw materials except dried seabuckthorn fruit and dried thorn pear to 20-60 meshes; cutting the dried sea buckthorn fruit and dried thorn pear into two halves respectively , and then mixed evenly with the crushed soaking raw materials, and put them together into a soa...

Embodiment 3

[0038] A light-flavored liquor capable of enhancing immunity, prepared from the following soaking materials in parts by weight and sorghum liquor with an alcohol content of 30% vol: 10 parts of angelica, 8 parts of yam, 7 parts of Nansha ginseng, and 1 part of Eucommia leaf , 9 parts of licorice, 4 parts of orange red, 5 parts of tangerine peel, 2 parts of honeysuckle, 3 parts of rose, 1 part of mint, 16 parts of dried seabuckthorn fruit, 18 parts of dried prickly pear; the mass ratio of the total mass of soaking raw materials to sorghum liquor is 7:20.

[0039] The preparation method of the above-mentioned light-flavor liquor capable of enhancing immunity comprises the following steps: crushing the soaking raw materials except dried seabuckthorn fruit and dried thorn pear to 20-60 meshes; cutting the dried sea buckthorn fruit and dried thorn pear into two halves respectively , and then mixed with the crushed soaking raw materials evenly, and put them together into a soaking v...

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PUM

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Abstract

The invention provides immunity-enhancing faint-scent baijiu and a making method thereof; the immunity-enhancing faint-scent baijiu is made with soaking materials and sorghum baijiu, including, by weight, 10-15 parts of Radix Angelicae Sinensis, 8-15 parts of Rhizoma Dioscoreae, 2-7 parts of Radix Adenophorae, 1-6 parts of Folium Eucommiae, 5-9 parts of Radix Glycyrrhizae, 2-6 parts of Exocarpium Citri Tangerinae, 3-6 parts of Pericarpium Citri Reticulatae, 2-7 parts of Flos Lonicerae, 3-5 parts of Flos Rosae Rugosae, 1-4 parts of Herba Menthae, 15-20 parts of dried Fructus Hippophae, and 18-25 parts of dried Fructus Rosae Roxburghii; the ratio of the total mass of the soaking materials to the mass of the sorghum baijiu is (3-7):(20-100). The immunity-enhancing faint-scent baijiu is capable of adjusting body functionality comprehensively so that body immunity is significantly enhanced, has both medicinal scent and fruit scent, and has more faint and attracting liquor flavor, and the making method is simple and applicable to large-scale production.

Description

technical field [0001] The invention relates to the field of liquor, in particular to a light-flavored liquor capable of enhancing immunity and a preparation method thereof. Background technique [0002] Chinese liquor has a long history and unique craftsmanship, and is one of the top five distilled spirits in the world. After thousands of years of continuous accumulation, Chinese liquor has formed strong-flavored, light-flavored, sauce-flavored, rice-flavored, phoenix-flavored, sesame-flavored, soy-flavored, special-flavored, mixed-flavored, and medicinal-flavored. The pattern of 12 flavor types, such as Liquor type, Laobaigan type, and Fragrance type, although the brewing process of each type of liquor is different, they are all made from grains, fermented and distilled at high temperature, and belong to the solid-state fermentation of pure grains. Liquor [0003] In modern society, the pace of life is accelerating, and people encounter greater pressure in work and life....

Claims

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Application Information

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IPC IPC(8): A61K36/8945A61P37/04C12G3/04
CPCA61K9/0095A61K36/185A61K36/232A61K36/342A61K36/355A61K36/46A61K36/484A61K36/534A61K36/738A61K36/752A61K36/8945A61K2236/333C12G3/04A61K2300/00
Inventor 王传山
Owner ANHUI YUNJIU GRP
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