Formula and brewing method of liqueur

Abstract

The invention discloses a formula and a brewing method of liqueur. The liqueur is prepared from the following raw materials in parts by weight: 100 parts of radix astragali, 100 parts of fructus lycii, 50 parts of mulberries, 50 parts of fructus alpiniae oxyphyllae, 50 parts of rhizoma polygonati, 100 parts of raspberries, 100 parts of American ginseng, 10 parts of saffron crocus, 200 parts of Chinese dates, 100 parts of herba cistanche, 150 parts of honey and 100 parts of cortex cinnamomi. The filtering device has the advantage of being good in drinking effect, and the problems that in the brewing process of existing liqueur, the filtering effect on impurities in the liqueur is poor, the taste of the liqueur can be affected due to the existence of the impurities, the liqueur becomes rough or impure, and therefore the overall drinking experience is affected are solved.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking, and in particular to a formula of liqueur and a brewing method. Background Art

[0002] Lujiu is a beverage made from fermented wine, distilled wine, or edible alcohol, supplemented with edible ingredients such as herbs, spices, and fruits. It possesses a unique flavor and aroma, often with a distinct character of the additives. Lujiu has a long history, dating back to ancient times when various flowers, herbs, and fruits were steeped in wine, used for both drinking and medicinal purposes. Lujiu comes in many varieties, categorized by the primary ingredients used, including plant-based and animal-based. Production techniques vary, including steeping, blending, and distillation. While different types of lujiu utilize distinct methods, they all prioritize preserving the active ingredients and unique flavor of the additives.

[0003] During the brewing process of existing liquor, the filtering effect of impurities in the liquor is poor. The presence of impurities will affect the taste of the liquor, making it rough or impure, thereby affecting the overall drinking experience. Summary of the Invention

[0004] The purpose of the present invention is to provide a formula and brewing method for lu wine, which has the advantage of good drinking effect and solves the problem that the existing lu wine has poor filtering effect on impurities in the lu wine during the brewing process. The presence of impurities will affect the taste of the lu wine, making it rough or impure, thereby affecting the overall drinking experience.

[0005] To achieve the above object, the present invention provides the following technical solution: a formula for liquor, comprising the following raw materials in parts by weight:

[0006] 100 parts of astragalus, 100 parts of wolfberry, 50 parts of mulberry, 50 parts of alkyl oxyphylla, 50 parts of polygonatum, 100 parts of raspberry, 100 parts of American ginseng, 10 parts of saffron, 200 parts of jujube, 100 parts of cistanche, 150 parts of honey and 100 parts of cinnamon.

[0007] A method for brewing liqueur wine comprises the following steps:

[0008] S1. Pretreatment of raw materials: processing astragalus root, wolfberry, mulberry, Alpinia oxyphylla, Polygonatum sibiricum, raspberry, American ginseng, saffron, jujube, Cistanche deserticola, honey and cinnamon;

[0009] S2, multi-stage countercurrent extraction, mixing liquor and medicinal materials, using multi-stage countercurrent dynamic extraction of medicinal materials, and combining percolation technology to fully extract the effective ingredients of the medicinal materials;

[0010] S3, the separation stage, uses a disc centrifuge and membrane separation technology to perform multi-stage filtration on the liquor and medicinal materials to improve clarity and purity, remove solid particles and fine impurities in the liquor, and obtain the soaked dew liquor;

[0011] S4. Blending and aging: Adjust the alcohol content of the filtered wine by adding distilled water or low-alcohol wine to dilute it, then bottle and seal it, and place it in a cool and dry place for aging.

[0012] As a preferred method for brewing dew wine of the present invention, before the soaked dew wine is subjected to multi-stage filtration, the dew wine is first allowed to stand and settle for 3-7 days to allow fine particles in the dew wine to naturally settle to the bottom. After the sedimentation is completed, the supernatant is sucked out using a siphon to avoid disturbing the bottom sediment.

[0013] As a preferred method for brewing lu wine of the present invention, when the soaked lu wine is subjected to multi-stage filtration, a disc centrifuge is first used for separation, and then membrane separation technology is used for filtration. The disc centrifuge filters large particles and residues in the lu wine, and the membrane separation technology uses ultrafiltration equipment or nanofiltration equipment to filter the lu wine to remove microorganisms and fine particles in the lu wine, thereby improving the transparency and stability of the lu wine.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] 1. The astragalus and wolfberry ingredients of the present invention are rich in polysaccharides, vitamins and mineral nutrients, which help to enhance the body's immune function. Saffron has the effect of promoting blood circulation and removing blood stasis, can promote blood circulation, and is helpful for improving cardiovascular health. Mulberry and raspberry fruits are rich in natural antioxidants, such as vitamins C and E and polyphenol compounds, which can fight free radicals and delay the cell aging process. American ginseng, Cistanche deserticola, Alpinia oxyphylla and Polygonatum sibiricum are believed to have the effects of nourishing the kidney and strengthening yang, enhancing physical strength and improving memory, and are suitable for people with weak constitution or who need to supplement energy. Jujube and honey have the effect of nourishing the stomach and strengthening the spleen, which can help improve the function of the digestive system and relieve constipation.

[0016] 2. The present invention effectively alters the physical properties and chemical composition of the medicinal materials through the raw material processing steps, facilitating more complete extraction of their active ingredients during the subsequent soaking process. The mixed soaking process ensures the effective ingredients of the various medicinal materials blend together, producing a richer and more harmonious aroma and flavor. Furthermore, by controlling the ratio of liquor to raw materials, the concentration of the liquor and the flavor of the medicinal materials can be better balanced, enhancing the overall taste. The use of layered filtration technology to remove solid particles and fine impurities from the liquor not only enhances the product's visual appeal but also improves the taste and reduces the impact of undesirable substances. During the blending and aging stages, the alcohol content of the final product is adjusted to meet the needs of the target market, providing consumers with more choices. The aging process further develops the flavor characteristics of the liquor, making it more rounded and complex. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a flow chart of the brewing method of the present invention. DETAILED DESCRIPTION

[0018] Example 1

[0019] A recipe for liquor, comprising the following raw materials in parts by weight:

[0020] 100 parts of astragalus, 100 parts of wolfberry, 50 parts of mulberry, 50 parts of alkyl oxyphylla, 50 parts of polygonatum, 100 parts of raspberry, 100 parts of American ginseng, 10 parts of saffron, 200 parts of jujube, 100 parts of cistanche, 150 parts of honey and 100 parts of cinnamon.

[0021] Astragalus and wolfberry are rich in polysaccharides, vitamins and mineral nutrients, which help to enhance the body's immune function. Saffron has the effect of promoting blood circulation and removing blood stasis, which can promote blood circulation and help improve cardiovascular health. Mulberries and raspberries are rich in natural antioxidants, such as vitamins C and E and polyphenol compounds, which can fight free radicals and delay the aging process of cells. American ginseng, Cistanche deserticola, Alpinia oxyphylla and Polygonatum sibiricum are believed to have the effects of nourishing the kidneys and strengthening yang, enhancing physical strength and improving memory. They are suitable for people with weak constitution or who need to supplement energy. Jujubes and honey have the effect of nourishing the stomach and strengthening the spleen, which can help improve the function of the digestive system and relieve constipation.

[0022] Example 2

[0023] See also Figure 1 A method for brewing liquor comprises the following steps:

[0024] S1. Pretreatment of raw materials: processing astragalus root, wolfberry, mulberry, Alpinia oxyphylla, Polygonatum sibiricum, raspberry, American ginseng, saffron, jujube, Cistanche deserticola, honey and cinnamon;

[0025] S2, multi-stage countercurrent extraction, mixing liquor and medicinal materials, using multi-stage countercurrent dynamic extraction of medicinal materials, and combining percolation technology to fully extract the effective ingredients of the medicinal materials;

[0026] S3, the separation stage, uses a disc centrifuge and membrane separation technology to perform multi-stage filtration on the liquor and medicinal materials to improve clarity and purity, remove solid particles and fine impurities in the liquor, and obtain the soaked dew liquor;

[0027] S4. Blending and aging: Adjust the alcohol content of the filtered wine by adding distilled water or low-alcohol wine to dilute it, then bottle and seal it, and place it in a cool and dry place for aging.

[0028] Furthermore, before the soaked wine is subjected to multi-stage filtration, the wine is first allowed to settle for 3-7 days to allow the fine particles in the wine to naturally settle to the bottom. After the settling is completed, the supernatant is sucked out using a siphon to avoid disturbing the bottom sediment.

[0029] The raw material processing steps effectively alter the physical properties or chemical composition of the medicinal materials, facilitating the fuller extraction of their active ingredients during the subsequent steeping process. The mixed steeping process ensures the effective ingredients of the various herbs blend seamlessly, resulting in a richer and more harmonious aroma and flavor. Furthermore, by controlling the ratio of liquor to raw materials, the concentration of the liquor and the flavor of the herbs are better balanced, enhancing the overall taste. Layered filtration technology removes solid particles and fine impurities from the liquor, not only enhancing the product's visual appeal but also potentially improving the taste and reducing the impact of undesirable substances. During the blending and aging stages, the alcohol content of the final product is adjusted to meet the needs of the target market, providing consumers with more choices. The aging process further develops the flavor profile of the liquor, making it more rounded and complex.

[0030] When the soaked wine is subjected to multi-stage filtration, a disc centrifuge is first used for separation, and then membrane separation technology is used for filtration. The disc centrifuge filters out large particles and residues in the wine. Membrane separation technology uses ultrafiltration equipment or nanofiltration equipment to filter the wine to remove microorganisms and fine particles in the wine, thereby improving the transparency and stability of the wine.

[0031] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A recipe for liquor, characterized in that: The following raw materials are included in parts by weight: 100 parts of astragalus, 100 parts of wolfberry, 50 parts of mulberry, 50 parts of alkyl oxyphylla, 50 parts of polygonatum, 100 parts of raspberry, 100 parts of American ginseng, 10 parts of saffron, 200 parts of jujube, 100 parts of cistanche, 150 parts of honey and 100 parts of cinnamon.

2. A method for brewing liqueur, applicable to the liqueur formula of claim 1, characterized in that: The following steps are involved: S1. Pretreatment of raw materials: processing astragalus root, wolfberry, mulberry, Alpinia oxyphylla, Polygonatum sibiricum, raspberry, American ginseng, saffron, jujube, Cistanche deserticola, honey and cinnamon; S2, multi-stage countercurrent extraction, mixing liquor and medicinal materials, using multi-stage countercurrent dynamic extraction of medicinal materials, and combining percolation technology to fully extract the effective ingredients of the medicinal materials; S3, the separation stage, uses a disc centrifuge and membrane separation technology to perform multi-stage filtration on the liquor and medicinal materials to improve clarity and purity, remove solid particles and fine impurities in the liquor, and obtain the soaked dew liquor; S4. Blending and aging: Adjust the alcohol content of the filtered wine by adding distilled water or low-alcohol wine to dilute it, then bottle and seal it, and place it in a cool and dry place for aging.

3. The method for brewing liquor according to claim 2, characterized in that: Before multi-stage filtration of the soaked wine, let it stand for 3-7 days to allow the fine particles in the wine to naturally settle to the bottom. After the sedimentation is completed, use a siphon to absorb the supernatant to avoid disturbing the bottom sediment.

4. The method for brewing liquor according to claim 3, characterized in that: When the soaked wine is subjected to multi-stage filtration, a disc centrifuge is first used for separation, and then membrane separation technology is used for filtration. The disc centrifuge filters out large particles and residues in the wine. Membrane separation technology uses ultrafiltration equipment or nanofiltration equipment to filter the wine to remove microorganisms and fine particles in the wine, thereby improving the transparency and stability of the wine.

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