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Flos lonicerae wine and making method

A technology of honeysuckle wine and its production method, which is applied in the field of health-care wine, and can solve problems such as adverse reactions, lack of reports, single nutrition, etc., and achieve the effects of two-way regulation of the stomach, enhancing immunity, and refreshing taste

Inactive Publication Date: 2018-02-09
广西鹿帅仁生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. Infirm people who cannot drink may have adverse reactions;
[0005] 2. The medicinal properties of honeysuckle tea are cold, so those with spleen and stomach deficiency should not drink more;
[0006] 3. Women cannot drink during menstruation;
[0007] 4. People with qi deficiency, sores and pus are not suitable for drinking;
[0010] There are many reports on making tea and beverages with honeysuckle as the main raw material, but there are few reports on brewing wine with honeysuckle as the main raw material. The brewed wine has a single taste and single nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The honeysuckle wine of the present embodiment adopts following raw material to make:

[0029] 50 parts of rice, 40 parts of honeysuckle, 5 parts of leech powder, 2 parts of filtered honey dregs, 4 parts of distiller's yeast;

[0030] Its preparation method is:

[0031] A. Cook the rice into rice;

[0032] B, the honeysuckle extract is to chop the honeysuckle, use 10 times the amount of water to heat and reflux to extract for 2 hours, extract 3 times, and collect the extract for three times;

[0033] C. Put the honeysuckle extract in step B into the rice in step A, stir, then sprinkle koji, mix and stir evenly, saccharify, saccharify for 24 hours, distill after 8 days of fermentation to obtain a fragrant and transparent wine;

[0034] D, the honey dregs and leech powder filtered by honey are put into the wine liquid obtained in step C and sealed and soaked, and the soaking time is 15 days.

Embodiment 2

[0036] The honeysuckle wine of the present embodiment adopts following raw material to make:

[0037] 60 parts of rice, 35 parts of honeysuckle, 8 parts of leech powder, 1 part of filtered honey dregs, 5 parts of distiller's yeast;

[0038] Its preparation method is:

[0039] A. Cook the rice into rice;

[0040] B, the honeysuckle extract is to chop the honeysuckle, use 10 times the amount of water to heat and reflux to extract for 2 hours, extract 3 times, and collect the extract for three times;

[0041] C. Put the honeysuckle extract in step B into the rice in step A, stir, sprinkle koji, mix and stir evenly, saccharify, saccharify for 24 hours, distill after 15 days of fermentation to obtain a fragrant and transparent wine;

[0042] D, the honey dregs and leech powder filtered by honey are put into the wine liquid obtained in step C and sealed and soaked, and the soaking time is 20 days.

Embodiment 3

[0044] The honeysuckle wine of the present embodiment adopts following raw material to make:

[0045] 55 parts of rice, 30 parts of honeysuckle, 10 parts of leech powder, 2 parts of filtered honey dregs, 5 parts of distiller's yeast;

[0046] Its preparation method is:

[0047] A. Cook the rice into rice;

[0048] B, the honeysuckle extract is to chop the honeysuckle, use 10 times the amount of water to heat and reflux extract for 2 hours, extract 3 times, and collect the extract for three times;

[0049] C. Put the honeysuckle extract in step B into the rice in step A, stir, then sprinkle koji, mix and stir evenly, saccharify, saccharify for 24 hours, distill after 12 days of fermentation to obtain a fragrant and transparent wine;

[0050] D, the honey dregs and leech powder filtered by honey are put into the wine liquid gained in step C and sealed and soaked, and the soaking time is 22 days.

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PUM

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Abstract

The invention discloses flos lonicerae wine and a making method and relates to the technical field of health care wine. The flos lonicerae wine is prepared from raw materials in parts by weight as follows: 50-60 parts of rice, 30-40 parts of flos lonicerae, 5-10 parts of hirudo powder, 1-2 parts of honey residue obtained after honey filtering and 4-5 parts of distiller's yeast. Compared with the prior art, the flos lonicerae and the rice are fermented together for wine making, the wine tastes mellow and has faint scent, the hirudo powder and the honey residue obtained after honey filtering areadded, and effective components in the honey residue obtained after honey filtering are dissolved out by means of permeation of the rice wine, and are fused with hirudo powder liquor, so that the flos lonicerae wine can enhance human immunity and regulate intestines and the stomach in two ways and further has the effects of clearing away heat and toxic materials and treating gastro-intestinal diseases.

Description

technical field [0001] The invention relates to the technical field of health wine, in particular to a honeysuckle wine and a production method thereof. Background technique [0002] Honeysuckle tea is sweet in taste and cold in nature. It has the functions of clearing heat, detoxifying and evacuating wind-heat. Honeysuckle tea has the function of enhancing immunity. Honeysuckle tea can promote the transformation of lymphocytes and enhance the phagocytosis of white blood cells; It has a good effect on swollen sores, toxic heat and bloody dysentery and febrile diseases. [0003] Honeysuckle tea has great effects, but not everyone is suitable for drinking honeysuckle tea. The following groups of people are not suitable for drinking honeysuckle tea: [0004] 1. Infirm people who cannot drink may have adverse reactions; [0005] 2. The medicinal properties of honeysuckle tea are cold, so those with spleen and stomach deficiency should not drink more; [0006] 3. Women cannot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/355A61P37/04A61P1/00A61P29/00A61P39/02A61K35/62
CPCA61K35/62A61K36/355C12G3/02C12G3/04A61K2300/00
Inventor 覃海南
Owner 广西鹿帅仁生物科技有限公司