Preparation method of angelica sinensis and ligusticum wallichii wine

A technology of chuanxiong wine and angelica is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., to achieve the effects of good product stability, improved curative effect and simple process flow

Inactive Publication Date: 2020-09-04
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the drinking habit of many people in China, the preparation of Ligusticum chuanxiong and Angelica into wine products will provide people who like to drink a drink that not only satisfies the hobby of wine, but also achieves the purpose of medication through moderate drinking. This is the main idea of ​​the present invention. As for the method of preparing wine by combining angelica and chuanxiong, no relevant reports and patent applications have been found after searching.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation of Angelica Chuanxiong wine:

[0028] (1) Weigh 25kg Angelica sinensis and 25kg Rhizoma Chuanxiong respectively, chop them up, mix them, cook them in a high-pressure cooking container, and then distill them to obtain the mixed condensate of Angelica sinensis and Rhizoma Chuanxiong;

[0029] (2) Blend the mixed condensate obtained in step (1) to 200kg with an alcohol concentration of 32 o In the Fen-flavor liquor, stir evenly, seal and cellar for aging for more than 50 days, to obtain aged wine liquid Ⅰ, and set aside;

[0030](3) Blend the mixture slag distilled in step (1) into 300kg of alcohol with an alcohol concentration of 32 o The Fen-flavor liquor was sealed and aged for more than 50 days. After the aging in the cellar, it was centrifuged at a speed of 8000r / min for 30 minutes in a horizontal centrifuge to obtain the aged liquor II, which was ready for use;

[0031] (4) Weigh 50 kg of honey as a raw material component, mix it with the aged wine li...

Embodiment 2

[0034] A preparation of Angelica Chuanxiong wine:

[0035] (1) Weigh 50kg Angelica sinensis and 50kg Chuanxiong Rhizoma Rhizoma Chuanxiong respectively, chop them up, mix them, cook them in a high-pressure cooking container, and then distill them to obtain the mixed condensate of Angelica sinensis and Rhizoma Chuanxiong;

[0036] (2) Blend the mixed condensate obtained in step (1) to 200kg with an alcohol concentration of 50 o In the Fen-flavor liquor, stir evenly, seal and cellar for aging for more than 50 days, to obtain aged wine liquid Ⅰ, and set aside;

[0037] (3) Blend the mixture slag distilled in step (1) into 300kg of alcohol with an alcohol concentration of 50 o The Fen-flavor liquor was sealed and aged for more than 50 days. After the aging in the cellar, it was centrifuged at a speed of 10,000 r / min for 30 minutes in a horizontal centrifuge to obtain the aged wine II for later use;

[0038] (4) Weigh 50 kg of honey as a raw material component, mix it with the ag...

Embodiment 3

[0041] A preparation of Angelica Chuanxiong wine:

[0042] (1) Weigh 50kg Angelica sinensis and 50kg Chuanxiong Rhizoma Rhizoma Chuanxiong respectively, chop them up, mix them, cook them in a high-pressure cooking container, and then distill them to obtain the mixed condensate of Angelica sinensis and Rhizoma Chuanxiong;

[0043] (2) Blend the mixed condensate obtained in step (1) into 300kg with an alcohol concentration of 52 o In the Luzhou-flavor liquor, stir evenly, seal and cellar for aging for more than 50 days, to obtain aged wine liquid Ⅰ, and set aside;

[0044] (3) Blend the mixture slag distilled in step (1) into 700kg of alcohol with an alcohol concentration of 52 o The Luzhou-flavor liquor was sealed and aged for more than 50 days. After the aging in the cellar, it was centrifuged at a speed of 10,000 r / min for 30 minutes in a horizontal centrifuge to obtain the aged wine II, which was ready for use;

[0045] (4) Weigh 80 kg of honey as a raw material component,...

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PUM

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Abstract

The invention discloses a preparation method of angelica sinensis and ligusticum wallichii wine. The angelica sinensis and ligusticum wallichii wine is characterized by being prepared from the following raw materials in parts by weight: 500-1000 parts of wine, 25-50 parts of angelica sinensis, 25-50 parts of ligusticum wallichii and 50-80 parts of honey. Compared with the known traditional method,the method disclosed by the invention has the advantages of high raw material utilization rate, good product stability, sweet wine taste, faint scent and refreshing taste. The method disclosed by theinvention is simple in process flow and rigorous in step connection; the whole processes of cooking, distilling, storing and ageing are carried out under a closed condition; the method has the advantages of high raw material utilization rate and high product purity; large-scale production can be formed.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of angelica and chuanxiong wine. Background technique [0002] The prescription composed of two traditional Chinese medicines, Angelica and Chuanxiong, first came from Xu Shuwei's "Puji Benshifang" in the Song Dynasty. It has been found that it has a certain therapeutic effect on cerebrovascular diseases and cranial nerve diseases. [0003] Angelica sweet, pungent, warm. Return liver, heart, spleen channel. It has the functions of nourishing blood and promoting blood circulation, regulating menstruation and relieving pain, and relaxing bowels. For blood deficiency and chlorosis, dizziness and palpitations, irregular menstruation, amenorrhea dysmenorrhea, abdominal pain due to deficiency and cold, rheumatism arthralgia, injury from falls, gangrene sores, intestinal dryness and constipation. Efficacy analysis: Angelica is sweet in taste, pungent a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/055C12G3/05C12G1/00A61K36/236A61P7/06A61P9/10
CPCA61K36/232A61K36/236A61P7/06A61P9/10C12G1/00C12G3/05C12G3/055A61K2300/00
Inventor 张志年张奎昌
Owner 徐州绿之野生物食品有限公司
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