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Composition for preparing wine and preparation method of artemisia integrifolia wine

A manufacturing method and technology of Artemisia annua buds, applied in the field of composition and wine manufacturing, can solve the problems of low nutritional value and lack of health care, and achieve the effects of improving immunity, inhibiting hepatitis virus, and reducing transaminase

Inactive Publication Date: 2018-11-30
齐齐哈尔市烧锅屯酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, the high-alcohol liquor itself that is widely distributed has little nutritional value. Water, alcohol and organic matter are its main components. As pure heat energy food, it decomposes in the human body to generate a lot of energy, but it does not contain any nutrients and has no health care value.

Method used

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  • Composition for preparing wine and preparation method of artemisia integrifolia wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Such as figure 1 As shown, weigh 30g of fresh Artemisia annua sprouts, wash, dry and crush to 0.5-2 cm, mix 25g Cordyceps militaris fruiting bodies in a 60-degree 500ML Luzhou-flavor liquor, soak in a water bath, and obtain filter residue and filtrate after siphon filtration , The filter residue is heated and soaked in a water bath again to obtain a filtrate, and the filtrate after two soaking is combined to prepare a base wine, which is blended into a finished wine according to the required alcohol content and taste.

Embodiment 2

[0044] Such as figure 1 As shown, weigh 15g of fresh Artemisia annua sprouts, wash, dry and crush to 0.5-2 cm, mix 25g Cordyceps militaris fruiting bodies in a 50-degree 500ML Luzhou-flavor liquor, soak in a water bath, and siphon filter to obtain filter residue and filtrate , The filter residue is heated and soaked in a water bath again to obtain a filtrate, and the filtrate after two soaking is combined to prepare a base wine, which is blended into a finished wine according to the required alcohol content and taste.

Embodiment 3

[0046] Such as figure 1 As shown, weigh 20g of fresh Artemisia spp. sprouts, wash, dry and crush to 0.5-2 cm, mix 15g Cordyceps militaris fruiting bodies in a 60°C 500ML sauce-flavored liquor, soak in a water bath, and siphon to obtain filter residue and filtrate. , The filter residue is heated and soaked in a water bath again to obtain a filtrate, and the filtrate after two soaking is combined to prepare a base wine, which is blended into a finished wine according to the required alcohol content and taste.

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Abstract

The invention relates to a composition for preparing wine and a preparation method of artemisia integrifolia wine. The composition is prepared by mixing artemisia integrifolia and fresh cordyceps militaris sporocarps at the mass ratio of (15-35): (10-30). The preparation method of the artemisia integrifolia wine comprises the following steps: mixing the fresh cordyceps militaris sporocarps and artemisia integrifolia in baijiu, carrying out water-bath heating soaking, carrying out siphon filtering, thus obtaining filter residues and a filtrate, carrying out water-bath heating soaking again on the filter residues, thus obtaining a filtrate, mixing the filtrates obtained after the two times of soaking, thus obtaining base wine of the artemisia integrifolia wine, and carrying out blending according the required alcohol content and mouthfeel, thus obtaining the finished product wine. For the artemisia integrifolia wine provided by the invention, the separate-out of the active ingredients ofartemisia integrifolia and cordyceps militaris and the full adsorption of the human body are facilitated, in addition, the preparation process is simple and feasible, and the health effect is increased while the flavor of the traditional baijiu is promoted.

Description

Technical field [0001] The invention relates to a composition and a method for producing wine, in particular to a composition for wine making and a method for producing wormwood bud wine. Background technique [0002] my country is rich in wild Artemisia annua sprout resources, but it is rarely developed and utilized. A large amount of Artemisia annua sprouts resources are discarded every year. At present, there is no willow wormwood wine found on the market. The currently widely circulated high-grade liquor itself has little nutritional value. Water, alcohol and organic matter are its main components. As pure heat food, it decomposes in the human body to produce a lot of energy, but it does not contain any nutrients and has no health care value. The development and application of Artemisia sylvestris has not only utilized waste resources, but also endowed ordinary liquor with health-preserving functions, and at the same time gave liquor a unique drinking taste, which has high p...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/28A61P3/06A61P3/10A61P7/10A61P9/12A61P13/12A61P29/00A61P35/00A61P37/04
CPCA61K36/068A61K36/28A61P1/16A61P3/06A61P3/10A61P7/10A61P9/12A61P13/12A61P29/00A61P35/00A61P37/04C12G3/04A61K2300/00
Inventor 任春玲李彤
Owner 齐齐哈尔市烧锅屯酒业有限公司
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