Herbal juice wine and preparation method thereof

Abstract

The invention discloses a herbal juice wine and a preparation method thereof, the herbal juice wine comprises the following raw materials by weight: 60-120 parts of sorghum, 120-360 parts of water, 2-6 parts of licorice, 2-8 parts of ginseng, 4-10 parts of jujube, and 2-10 parts of wolfberry, and the herbal juice wine specifically comprises the following raw materials by weight: 90 parts of sorghum, 220 parts of water, 4 parts of licorice, 6 parts of ginseng, 7 parts of jujube, and 6 parts of wolfberry. According to the invention, health preserving and health care are taken as a target, the Baijiu is taken as a solvent, a plurality of herbaceous plants are added, and beneficial health components in the herbaceous plants are blended into the wine in an immersion extraction manner, so that the health-care wine is convenient to absorb by a human body, contributes to improving the immunity of the human body, and can better improve the life quality of people.

Description

Technical Field

[0001] The invention relates to the technical field of liquor preparation, in particular to herbal liquor and a preparation method thereof. Background Art

[0002] Lujiu takes solid fermented liquor as its base and uses herbs to extract it, giving it fragrance, flavor and color. It is processed according to scientific production technology and has changed the basic style of the original liquor.

[0003] Liquor has a long history of consumption in my country, and there are many customs and family recipes among the people.

[0004] The invention adopts sorghum fermented original wine as the wine base and adds plant materials as auxiliary materials to obtain healthy drinking wine, promote human body absorption and be beneficial to human health. Summary of the invention

[0005] The object of the present invention is to provide a herbal wine and a preparation method thereof to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solutions: A herbal wine, comprising the following raw materials by weight: 60-120 parts of sorghum, 120-360 parts of water, 2-6 parts of licorice, 2-8 parts of ginseng, 4-10 parts of jujube, and 2-10 parts of wolfberry.

[0007] As a further solution of the present invention: the herbal wine is specifically composed of the following raw materials in parts by weight: 90 parts of sorghum, 220 parts of water, 4 parts of liquorice, 6 parts of ginseng, 7 parts of jujube, and 6 parts of wolfberry.

[0008] As a further solution of the present invention: the herbal liquor is prepared by using white liquor as solvent, soaking plant herbs, and then distilling again to extract the herbal liquor.

[0009] A method for preparing herbal wine comprises the following steps: 1. Wash and process sorghum, put it into a steamer with water and cook it, then take out the cooked sorghum and put it in a container to cool it down, then put the sorghum cooled to 22-26 degrees into a mixing barrel, add koji, and stir the mixture of sorghum and koji in the mixing barrel; 2. Place the mixture in a saccharification tank and heat it to 20-25 degrees, then let the heated mixture stand for 15-20 days to allow the mixture to undergo saccharification reaction; 3. Put the saccharified mixture into the fermentation tank for fermentation. Check the temperature every 24 hours and control the temperature at 22-26 degrees. The mixture forms fermented grains during the fermentation process. Distill the fermented grains to make base wine. The distilled base wine is marked with the year, time and season. Fourth, place the base liquor in a static stainless steel tank or ceramic tank and let it stand, then label and store the base liquor according to time and category, and store it for three years in "time, segment, season and section", and keep the solid base liquor for standby; 5. Licorice, ginseng, jujube and wolfberry should be cleaned and air-dried, and then stored in a ventilated and constant temperature warehouse; 6. Various plant materials shall be measured and packaged in filter bags with meshes of 100 or more, and soaked in a white wine base liquid tank for no less than 240 hours; Seven, four types of plant material packages are classified and circulated according to the time requirements of production standards, and a 100-mesh filter bag is used to separate and manage the herbs and the base wine.

[0010] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention aims at health care and uses liquor as solvent and a variety of herbs. Through immersion extraction, the beneficial ingredients in the herbs are integrated into the liquor, which is easy for human body to absorb, helps to improve human immunity, and can better improve people's quality of life.

[0011] 2. The aperture of the filter bag in the production process is smaller than the particle diameter of the plant, which can effectively prevent the particles in the plant from dispersing outside the filter bag and improve the cleanliness of subsequent steps; the plants in the filter bag can also be fully mixed with the base liquid, and the substances in the bag can completely release the effect of the herbal components in the base liquid, and in the process of soaking for no less than 240 hours, the release time of the compounds in the plant can be better achieved.

[0012] 3. The present invention combines the health-care effects of herbs, uses distilled liquor as a solvent, adds herbs to the liquor through soaking and extraction, and then distills the liquor again to make it easy for human body to absorb and help improve human immunity. DETAILED DESCRIPTION

[0013] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0014] In an embodiment of the present invention, a herbal wine is provided, wherein the herbal wine comprises the following raw materials by weight: 60-120 parts of sorghum, 120-360 parts of water, 2-6 parts of licorice, 2-8 parts of ginseng, 4-10 parts of jujube, and 2-10 parts of wolfberry.

[0015] The herbal wine is specifically composed of the following raw materials in parts by weight: 90 parts of sorghum, 220 parts of water, 4 parts of liquorice, 6 parts of ginseng, 7 parts of jujube, and 6 parts of wolfberry.

[0016] Herbal liquor is made by using liquor as solvent, soaking plant herbs in it, and then distilling it again to extract the herbal liquor. The liquor is then classified and measured separately, and then blended and seasoned to facilitate human absorption, which helps to improve the body's immunity.

[0017] A method for preparing herbal wine comprises the following steps: 1. Use sorghum, wash and process it, put it into a steamer with water and cook it, then take out the cooked sorghum and put it in a container to cool it down, then put the sorghum that has been cooled to 22-26 degrees into a mixing barrel, and add koji. The mixing barrel can mix the sorghum and koji evenly, making full use of the starch in the sorghum, making the process more controllable, and ensuring the stability of the quality of the base wine; 2. Place the mixture in a saccharification tank and heat it to 20-25 degrees, then let the heated mixture stand for 15-20 days to allow the mixture to undergo saccharification reaction; 3. Put the saccharified mixture into the fermentation tank for fermentation. Check the temperature every 24 hours and control the temperature at 22-26 degrees. Pay attention to sealing to prevent air from entering and causing contamination by bacteria. The mixture forms fermented mash during the fermentation process. Distill the fermented mash to make base wine. Control the quality and taste. After the base wine is distilled, mark the year, time and season. Fourth, place the base liquor in a static stainless steel tank or ceramic tank and let it stand, then label and store the base liquor according to time and category, and store it for three years in "time, segment, season and section", and keep the solid base liquor for standby; 5. Licorice, ginseng, jujube and wolfberry should be cleaned and air-dried, and then stored in a ventilated and constant temperature warehouse; 6. Various plant materials shall be measured and packaged in filter bags with meshes of 100 or more, and soaked in a white wine base liquid tank for no less than 240 hours; Seven, four types of plant material packages are classified and circulated according to the time requirements of production standards. The use of 100-mesh filter bags can better separate and manage the herbs from the base wine.

[0018] Remark: Inheriting the ancient distillation and sprinkling technology, Integrate new elements of modern technology.

[0019] 1. Prepare materials: Prepare three-year-old base wine, licorice, ginseng, red dates, wolfberry and other raw materials and slice them. Cut the root of licorice into small pieces to make it easier to release the active ingredients.

[0020] 2. Wash and air dry Selection: Licorice, ginseng, red dates, wolfberry, washed and air-dried 3. Re-evaporation of dew The four plants are soaked in base wine once and twice respectively, and then filtered again, and four secondary extracts are measured and mixed. The two extracts are classified and processed separately, and the original solutions of the first and second extracts are mixed in proportion and distilled again to obtain four kinds of distilled herbal dews.

[0021] 4. Finished product The finished products are measured and blended separately, with rich flavor, technological innovation, scientific proportions, and careful blending to produce high-quality herbal wine with "fragrance, taste, and color".

[0022] 5. Distillation equipment Equipment requirements: In the distillation process, four groups of different types of distillation equipment are required, such as distillation pots, condensers, etc. It is key to ensure the cleanliness of the equipment, prevent odors from mixing with each other, and operate production management in a meticulous manner to ensure product quality.

[0023] 6. Notes: "During the soaking process, choose glass or ceramic, or quality stainless steel as the container, and avoid using plastic containers, because plastic may react with the ingredients in the wine and affect the quality of the wine." The recommended soaking time is 10 to 30 days, and the optimal time is 90 days, so that the active ingredients of the herbs can be fully integrated into the wine.

[0024] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A herbal wine, characterized in that: The herbal wine contains the following raw materials by weight: 60-120 parts of sorghum, 120-360 parts of water, 2-6 parts of licorice, 2-8 parts of ginseng, 4-10 parts of jujube, and 2-10 parts of wolfberry.

2. The herbal wine according to claim 1, characterized in that: The herbal wine is specifically composed of the following raw materials in parts by weight: 90 parts of sorghum, 220 parts of water, 4 parts of liquorice, 6 parts of ginseng, 7 parts of jujube, and 6 parts of wolfberry.

3. The herbal wine according to claim 1, characterized in that: The herbal liquor is prepared by using liquor as solvent, adding plant herbs for soaking, and then distilling again to extract the plant herbal liquor.

4. A method for preparing herbal wine, characterized in that: The steps include:

1. Wash and process sorghum, put it into a steamer with water and cook it, then take out the cooked sorghum and put it in a container to cool it down, then put the sorghum cooled to 22-26 degrees into a mixing barrel, add koji, and stir the mixture of sorghum and koji in the mixing barrel; 2. Place the mixture in a saccharification tank and heat it to 20-25 degrees, then let the heated mixture stand for 15-20 days to allow the mixture to undergo saccharification reaction; 3. Put the saccharified mixture into the fermentation tank for fermentation. Check the temperature every 24 hours and control the temperature at 22-26 degrees. The mixture forms fermented grains during the fermentation process. Distill the fermented grains to make base wine. The distilled base wine is marked with the year, time and season. Fourth, place the base liquor in a static stainless steel tank or ceramic tank and let it stand, then label and store the base liquor according to time and category, and store it for three years in "time, segment, season and section", and keep the solid base liquor for standby; 5. Licorice, ginseng, jujube and wolfberry should be cleaned and air-dried, and then stored in a ventilated and constant temperature warehouse; 6. Various plant materials shall be measured and packaged in filter bags with meshes of 100 or more, and soaked in a white wine base liquid tank for no less than 240 hours; Seven, four types of plant material packages are classified and circulated according to the time requirements of production standards, and a 100-mesh filter bag is used to separate and manage the herbs and the base wine.