Preparation method of medicinal liquor

Abstract

The invention belongs to the technical field of biological medicines, and particularly relates to a preparation method of medicinal liquor. The preparation method of the medicinal liquor comprises the following steps: (1) fermenting; taking orange peel, Chinese yam, poria cocos and radix puerariae, and adding distiller's yeast for fermentation to obtain a fermented product; (2) preparing; and adding the fermented product into base liquor, soaking, distilling, and collecting distillate, thereby obtaining the health-care wine. The wine has the advantages of being safe and reliable to drink, mellow in taste, smooth and harmonious, and complete in wine body.

Description

Technical Field

[0001] The invention belongs to the technical field of biomedicine, and particularly relates to a method for preparing medicinal wine. Background Art

[0002] The basic method of making traditional medicinal liquor is to soak Chinese medicinal materials in strong liquor. This may lead to certain safety issues, such as the possibility of parasite eggs attached to the medicinal materials, and the base liquor must have a relatively high alcohol content.

[0003] As people's requirements for food safety become increasingly higher, the preparation of medicinal liquor needs to be further improved. Summary of the invention

[0004] The purpose of the invention is to provide a method for preparing a medicinal wine, wherein the medicinal wine prepared by the method is safe and reliable to eat and has a mellow and non-irritating taste.

[0005] To achieve the above purpose, the technical solution adopted by the present invention is:

[0006] A method for preparing a medicinal wine comprises the following steps:

[0007] (1) fermentation; taking orange peel, Chinese yam, Poria cocos and Pueraria root, adding distiller's yeast for fermentation to obtain a fermented product;

[0008] (2) Preparation: adding the fermented product into base wine for soaking, distilling, and collecting the distillate to obtain the product.

[0009] Preferably, the mass ratio of the tangerine peel, yam, Poria cocos and Pueraria root is 1-5:1-5:1-5:1-5.

[0010] Preferably, the mass ratio of the tangerine peel, yam, Poria cocos and Pueraria root is 2-4:2-4:2-4:2-4.

[0011] Preferably, the mass ratio of tangerine peel, yam, Poria cocos and Pueraria root is 3:1:1:1.

[0012] Preferably, the mass ratio of the fermented product to the base wine is 1:20-30.

[0013] Preferably, the soaking time is 24 to 48 hours.

[0014] Beneficial effects of the present invention:

[0015] (1) The medicinal wine prepared by the method of the present invention is clear and transparent, without precipitation and suspended matter; has corresponding plant aroma and wine aroma, and the aromas are harmonious; the taste is mellow, smooth and harmonious, and the wine body is complete.

[0016] (2) The medicinal liquor prepared by the method of the present invention is tested to have an alcohol content of 59-61% vol, total acid ≤6.00 g / L, total sugar ≤300 g / L, total ester ≥0.35 g / L, dry extract ≥0.30 g / L, and methanol ≤2.0 g / L.

[0017] (3) 30 minutes after drinking the medicinal wine of this product, the alcohol content was tested using an oral alcohol detector, and the result was about 14 mg / 100 ml.

[0018] (4) The medicinal wine prepared by the method of the present invention was tested after burning for 2 minutes and was still crystal clear without any turbidity in the wine. DETAILED DESCRIPTION

[0019] In order to enable those skilled in the art to understand the production process and technical effects of the present invention in detail, the application and technical effects of the present invention are further introduced with specific production examples below.

[0020] Example 1

[0021] A method for preparing a medicinal wine comprises the following steps:

[0022] (1) Fermentation: taking tangerine peel, Chinese yam, Poria cocos and Pueraria root, adding koji to carry out fermentation, and obtaining a fermented product; wherein the mass ratio of tangerine peel, Chinese yam, Poria cocos and Pueraria root is 3:1:1:1.

[0023] (2) Preparation: adding the fermented product to the base wine and soaking for 36 hours, distilling, and collecting the distillate to obtain the fermented product. The mass ratio of the fermented product to the base wine is 1:25.

[0024] Example 2

[0025] A method for preparing a medicinal wine comprises the following steps:

[0026] (1) Fermentation: taking tangerine peel, yam, Poria cocos and Pueraria root, adding koji to carry out fermentation to obtain a fermented product; wherein the mass ratio of tangerine peel, yam, Poria cocos and Pueraria root is 5:1:1:1.

[0027] (2) Preparation: adding the fermented product to the base wine and soaking for 48 hours, distilling, and collecting the distillate to obtain the fermented product. The mass ratio of the fermented product to the base wine is 1:30.

[0028] Example 3

[0029] A method for preparing a medicinal wine comprises the following steps:

[0030] (1) Fermentation: taking tangerine peel, Chinese yam, Poria cocos and Pueraria root, adding koji to carry out fermentation, and obtaining a fermented product; wherein the mass ratio of tangerine peel, Chinese yam, Poria cocos and Pueraria root is 1:1:5:5.

[0031] (2) Preparation: adding the fermented product to the base wine and soaking for 24 hours, distilling, and collecting the distillate to obtain the fermented product. The mass ratio of the fermented product to the base wine is 1:20.

[0032] Example 4

[0033] A method for preparing a medicinal wine comprises the following steps:

[0034] (1) Fermentation: Take tangerine peel, Chinese yam, Poria cocos and Pueraria root, add koji to ferment, and obtain a fermented product; wherein the mass ratio of tangerine peel, Chinese yam, Poria cocos and Pueraria root is 4:4:2:2.

[0035] (2) Preparation: adding the fermented product to the base wine and soaking for 24 hours, distilling, and collecting the distillate to obtain the fermented product. The mass ratio of the fermented product to the base wine is 1:30.

[0036] Example 5

[0037] A method for preparing a medicinal wine comprises the following steps:

[0038] (1) Fermentation: taking tangerine peel, Chinese yam, Poria cocos and Pueraria root, adding koji to carry out fermentation, and obtaining a fermented product; wherein the mass ratio of tangerine peel, Chinese yam, Poria cocos and Pueraria root is 2:4:4:4.

[0039] (2) Preparation: adding the fermented product to the base wine and soaking for 48 hours, distilling, and collecting the distillate to obtain the fermented product. The mass ratio of the fermented product to the base wine is 1:20.

[0040] The medicinal wine obtained in the embodiment is clear and transparent, without precipitation and suspended matter; has corresponding plant aroma and wine aroma, and the aromas are harmonious; the taste is mellow, smooth and harmonious, and the wine body is complete.

[0041] The product obtained in Example 1 was tested and found to have an alcohol content of 59.4% vol, total acid 2.16 g / L, total sugar 4.62 g / L, total ester 1.53 g / L, dry extract 0.96 g / L, and methanol 0.2 g / L.

[0042] After drinking the product of the present invention for 30 minutes, the product was tested by oral alcohol detector, and the result value was about 14mg / 100ml. After burning for 2 minutes, the product was still crystal clear, and no other wine body was turbid.

[0043] The distiller's yeast used in the present invention is a commercially available product, and the dosage and usage are used according to the instructions. The Chinese medicinal materials are fermented with distiller's yeast and then distilled, which well avoids the safety problems caused by the medicinal materials themselves carrying insect eggs, and also makes the taste of the medicinal wine better. The alcohol content of the base wine used in the present invention can be 20-40%vol. Compared with the process of soaking medicinal materials in traditional high-alcohol liquor (more than 55%vol), the alcohol content of the base wine is significantly reduced, and the quality of the product can be guaranteed, which has achieved significant technical progress.

[0044] In order to better verify the beneficial effects of the present invention, the following comparative tests were performed:

[0045] Comparative Example 1

[0046] The orange peel was omitted, and the rest was exactly the same as in Example 1.

[0047] Comparative Example 2

[0048] The remaining steps are exactly the same as those in Example 1 except that Chinese yam is omitted.

[0049] Comparative Example 3

[0050] The rest is exactly the same as in Example 1 except that Poria cocos is omitted.

[0051] Comparative Example 4

[0052] The same procedures as in Example 1 were followed except that Puerariae Radix was omitted.

[0053] Comparative Example 5

[0054] Take orange peel, yam, poria cocos and kudzu root, add them to base wine and soak for 48 hours.

[0055] The products obtained in Example 1 and Comparative Examples 1-5 were blindly evaluated using transparent, colorless glass cups. The results are shown in Table 1.

[0056] Table 1

[0057]

[0058] As can be seen from the table above, in Example 1, orange peel is spicy and slightly bitter, yam and poria have a light sweetness, and kudzu root has a little bitterness. After the various medicinal materials are combined, the product has corresponding plant aroma and wine aroma, and the aromas are harmonious; the taste is mellow, smooth and harmonious, and the wine body is complete. Compared with the product of the comparative example, a significant improvement has been achieved.

[0059] Finally, it should be noted that the above embodiments are only used to illustrate rather than limit the technical solutions of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the present invention can still be modified or replaced by equivalents. Any modification or partial replacement that does not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A method for preparing a medicinal wine, characterized in that: The following steps are involved: (1) fermentation; taking orange peel, Chinese yam, Poria cocos and Pueraria root, adding distiller's yeast to carry out fermentation, and obtaining a fermented product; (2) Preparation: adding the fermented product into base wine for soaking, distilling, and collecting the distillate to obtain the product.

2. The method for preparing a medicinal wine according to claim 1, characterized in that: The mass ratio of the tangerine peel, yam, poria and kudzu root is 1-5:1-5:1-5:1-5.

3. The method for preparing a medicinal wine according to claim 2, characterized in that: The mass ratio of the tangerine peel, yam, poria and kudzu root is 2-4:2-4:2-4:2-4.

4. The method for preparing a medicinal wine according to claim 2, characterized in that: The mass ratio of the orange peel, yam, poria and kudzu root is 3:1:1:

1.

5. The method for preparing a medicinal wine according to claim 1, characterized in that: The mass ratio of the fermented product to the base wine is 1:20-30.

6. The method for preparing a medicinal wine according to claim 1, characterized in that: The soaking time is 24 to 48 hours.