Scented wine and its making process

A technology for drinking wine and aroma type, which is applied in the field of alcoholic beverages, can solve the problems of poor taste, poor color, hurt the liver and stomach, etc., to increase the fragrance and aroma, the preparation method is simple and easy, and the damage to the liver is reduced. Effect

Inactive Publication Date: 2002-07-10
王允奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, wine can be divided into four categories: white wine, beer, fruit wine, and tonic wine, each of which has its own shortcomings: white wine, strong irritation, poor taste, difficult for most people to accept, and hurts the liver and stomach; beer, taste Although it is good, it loses the mellow aroma of liquor, and as a foaming drink, it has the disadvantages of affecting the normal physiological functions of the gastrointestinal tract; fruit wine, short shelf life, easy to deteriorate, easy to drink, poor transparency, poor color, low grade , not easy to use on formal occasions; nourishing alcohol has poor taste and strong medicinal taste, which is difficult to swallow, and the nourishing effect is slow to be effective, and the price is high. People seldom insist on taking it for a long time. improvement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Flavor type drinking wine of the present invention is made by soaking ingredients in white wine, and the weight of the ingredients consists of:

[0021] 3 kg of licorice, 12 kg of jujube, 12 kg of medlar, 8 kg of made Polygonum multiflorum, 15 kg of mulberry, 4 kg of fresh Imperata rhizome, 3 kg of ginger, and 3 kg of honey.

[0022] Preparation:

[0023] (1) Carry out pretreatment to wolfberry. Wash the goji berries and dry them in the sun at 40-60°C for 5 hours, the oil will be released from the goji berries, and they will emit a fragrance with a delicate fragrance.

[0024] (2) Wash the licorice, Radix Polygoni Multiflori, jujube, mulberry, fresh coriander root, and ginger, put them together with medlar into the crock, fill the batching tank with demineralized water until the material is level, and put it in after three hours Put in 62-degree original wine, the amount of original wine is twice that of demineralized water, seal the mouth of the tank well, and seal i...

Embodiment 2

[0027] Flavor type drinking wine of the present invention is made by soaking ingredients in white wine, and the weight of the ingredients consists of:

[0028] 4 kg of licorice, 11 kg of jujube, 9 kg of medlar, 6 kg of made Polygonum multiflorum, 13 kg of mulberry, 3 kg of fresh Imperata rhizome, 3 kg of ginger, and 4 kg of honey.

[0029] Preparation method process parameters:

[0030] Lycium barbarum is exposed to the sun at a temperature of 30-50°C for 6 hours; soaked in water for 2 hours, soaked in white wine for 25 days, mixed with honey and then sealed and soaked for 12 days to obtain the product.

[0031] Others, with embodiment 1.

Embodiment 3

[0033] Flavor type drinking wine of the present invention is made by soaking ingredients in white wine, and the weight of the ingredients consists of:

[0034] 4 kg of licorice, 13 kg of jujube, 14 kg of medlar, 6 kg of Polygonum multiflorum, 18 kg of mulberry, 4 kg of fresh Imperata rhizome, 4 kg of ginger, and 4 kg of honey.

[0035] Preparation method process parameters:

[0036] Lycium barbarum is exposed to the sun at 40-50°C for 5 hours; soaked in water for 4 hours, soaked in white wine for 22 days, mixed with honey and then sealed and soaked for 13 days to obtain the product.

[0037] Others, with embodiment 1.

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PUM

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Abstract

The scented wine is prepared by soaking in liquor the materials including licorice, date, Lycium chinense, Radix Polygoni Multiflori, mulberry, fresh cogongrass rhizome, ginger and honey. It is yellowish, bright, transparent, delicious, no feeling of getting drunk and mellow and has excellent health care functions.

Description

technical field [0001] The invention relates to a scented drinking wine and a preparation method thereof, belonging to the technical field of alcoholic beverages. Background technique [0002] Alcohol, as an important and indispensable drink in the catering industry, has a large market share. At present, wine can be divided into four categories: white wine, beer, fruit wine, and tonic wine, each of which has its own shortcomings: white wine, strong irritation, poor taste, difficult for most people to accept, and hurts the liver and stomach; beer, taste Although it is good, it loses the mellow aroma of liquor, and as a foaming drink, it has the disadvantages of affecting the normal physiological functions of the gastrointestinal tract; fruit wine, short shelf life, easy to deteriorate, easy to drink, poor transparency, poor color, low grade , not easy to use on formal occasions; nourishing alcohol has poor taste and strong medicinal taste, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王允奎
Owner 王允奎
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