Herbal juice wine and preparation method thereof

Abstract

The invention relates to the technical field of liqueur, in particular to herbal liqueur and a preparation method thereof. The herbal juice wine product comprises the following herbal raw materials by 500mL: 4-4.5 g of pine pollen, 1-2g of Chinese dates, 1-1.5 g of Chinese wolfberry fruits, 0.01-0.1 g of mulberries and 1-1.5 g of cistanche deserticola. According to the method, all the herbal raw materials are dried in the sun and then smashed into powder, then an extraction mode is adopted, compared with complete extraction of the herbal raw materials, the technology is higher in extraction efficiency and more thorough in extraction, meanwhile, a secondary extraction mode is adopted, the extraction efficiency is further improved, and in addition, in the preparation method, the content of the herbal raw materials is greatly reduced. According to the invention, the extraction process is adopted, the extracted slurry is continuously discharged through the gas stripping process, and meanwhile, the charging is continuously carried out, so that the continuous production of the liqueur product is realized, the method is different from the traditional intermittent production mode, the efficiency is higher, and the method has positive significance on cost reduction and benefit improvement.

Description

Technical Field

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

[0002] Lujiu is a beverage wine with a specific style, which is made from yellow wine or white wine as the base, and is added with traditional foods and Chinese medicinal materials or specific food raw materials or substances that comply with relevant regulations. It is made through processes such as extraction and (or) double distillation, or by directly adding specific ingredients extracted from food.

[0003] Lujiu is a type of alcoholic beverage that regulates bodily functions, not intended for therapeutic purposes. This distinguishes it from medicinal liquor. Lujiu's properties must maintain a balance of yin and yang, namely, warmth, calmness, neutrality, and harmony. It is a food-grade alcoholic beverage, naturally brewed without any chemical additives. It has certain health-promoting effects, regulating physiological functions and strengthening vital organs, making it suitable for daily consumption by adults. Lujiu utilizes ingredients that are both medicinal and edible, meticulously formulated, and blends traditional wine culture with Traditional Chinese Medicine (TCM). This wine continues the TCM philosophy of preventing illness before it occurs, effectively regulating and improving bodily functions and enhancing the body's ability to resist external pathogens. Generally speaking, drinking Lujiu is safer and more beneficial than baijiu or beer, as it avoids burning, drying, or dampness, and does not cause internal heat.

[0004] There are many existing products related to dew wine, but in the production process, the raw materials are basically extracted with a wine base, and the process does not involve the treatment of the raw materials, which makes the overall extraction efficiency low, which is not conducive to improving production efficiency. At the same time, the existing processes are mostly intermittent, which also makes the overall efficiency low. Therefore, the present invention proposes a herbal dew wine, which has the effects of enhancing immunity, anti-aging, nourishing the liver and kidneys, and replenishing qi and blood. At the same time, it can also achieve more efficient extraction and continuous production, which has positive significance for improving production efficiency, reducing costs and increasing efficiency. Summary of the Invention

[0005] The purpose of the present invention is to provide a herbal wine and a preparation method thereof, so as to solve the problem of low production efficiency of the existing wine production process.

[0006] To achieve the above-mentioned purpose, the present invention adopts the following technical solution: a herbal wine, based on 500mL of finished herbal wine, its herbal raw materials only contain the following components: 4-4.5g of pine pollen, 1-2g of jujube, 1-1.5g of wolfberry, 0.01-0.1g of mulberry, and 1-1.5g of Cistanche deserticola.

[0007] Furthermore, based on 500mL of finished herbal wine, its herbal raw materials only include: 4.2g of pine pollen, 1.5g of jujube, 1.3g of wolfberry, 0.09g of mulberry, and 1.1g of Cistanche deserticola.

[0008] The preparation method of herbal wine comprises the following steps:

[0009] S1. Take each herbal raw material, dry it, crush it, and sieve it to obtain its own powder. Mix the powders according to the ratio to obtain a mixed herbal raw material powder for later use.

[0010] S2, taking the herbal raw material mixed powder of S1 and adding it to the extraction kettle, and extracting it with the primary extract to obtain the secondary extract and the primary extract residue;

[0011] S3, adding the primary extraction residue of S2 to the extraction kettle, after extraction with the raw wine, obtaining the primary extraction liquid and the secondary extraction residue, and the primary extraction liquid returns to step S2 to complete the cycle and realize continuous production;

[0012] S4. The secondary extract obtained in S2 is blended, aged, filtered, and bottled to obtain the finished herbal wine of the present invention.

[0013] Furthermore, in the above S1, each herbal raw material is naturally dried in the sun, and the powder after each pulverization is passed through a 50-100 mesh sieve.

[0014] Furthermore, the raw material wine is a light-fragrance liquor with an alcohol content of 50-60% vol and a temperature of 20°C.

[0015] Furthermore, in the above-mentioned S2-S3, the herbal raw material mixed powder or the primary extraction residue is deposited at the bottom of the extraction kettle after extraction in the extraction kettle, and is discharged to the outside of the extraction kettle through air stripping.

[0016] Furthermore, the extraction kettle includes an upper extraction part and a lower sedimentation part, and a liquid raw material addition port and a solid raw material addition port are provided on the extraction part. The liquid raw material addition port is used for adding raw wine or primary extract, and the solid raw material addition port is used for adding herbal raw material mixed powder or primary extraction residue; a stirring mechanism and an air stripping pipe are provided in the extraction kettle, the lower end of the air stripping pipe extends to the bottom of the sedimentation part, and a gas pipeline is provided on one side of the air stripping pipe, the lower end of the air stripping pipe extends to the lower end of the air stripping pipe and is connected to the air stripping pipe, and gas is introduced into the air stripping pipe at an upward inclined angle, and the gas in the gas pipeline is compressed nitrogen.

[0017] Furthermore, the slurry extracted from the stripping tube is filtered, and the obtained filtrate is the primary extract or the secondary extract, and the obtained filter residue is the primary extract residue or the secondary extract residue.

[0018] Furthermore, the alcohol content of the finished herbal wine is 37.0-39.0% vol at 20°C; the total acid is ≤0.5g / L, calculated as acetic acid; the total ester is ≥3g / L, calculated as ethyl acetate; and the content of non-sugar solids is 3-5g / L.

[0019] Beneficial effects of the present invention:

[0020] 1. The wine of the present invention has the effects of enhancing immunity, anti-aging, nourishing the liver and kidneys, and replenishing qi and blood. It has an effective effect on regulating and improving human body functions and improving the body's ability to resist external pathogens;

[0021] 2. The preparation method of the present invention realizes the efficient extraction of beneficial ingredients from herbal raw materials and realizes continuous production through the air stripping process, which greatly improves production efficiency and has positive significance for reducing costs and increasing efficiency of enterprises. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic diagram of the process flow of the preparation method of the present invention;

[0023] Figure 2 It is a schematic structural diagram of the extraction kettle of the present invention.

[0024] The names corresponding to the marks in the figure are:

[0025] 1. Extraction kettle; 11. Extraction part; 111. Liquid raw material addition port; 112. Solid raw material addition port; 12. Sedimentation part; 13. Stirring mechanism; 14. Gas stripping pipe; 15. Gas pipeline. DETAILED DESCRIPTION

[0026] The technical solution of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention.

[0027] The raw materials of the liquor of the present invention include a liquor base and herbal raw materials, the liquor base is a light-fragrance liquor (excluding flavored liquor), and the herbal raw materials include pine pollen, jujube, wolfberry, mulberry and Cistanche deserticola; among them, pine pollen has the effects of improving sleep quality, beautifying and nourishing the skin, regulating intestinal function, enhancing immunity, and resisting fatigue; jujube has the effects of tonifying the middle and replenishing qi, nourishing blood and calming the mind, moistening the intestines and relieving constipation; wolfberry has the effects of nourishing the liver and kidneys, improving essence and improving eyesight, moistening the lungs and relieving cough; mulberry has the effects of enhancing immunity, promoting digestion, beautifying and nourishing the skin, nourishing yin and producing essence; Cistanche deserticola has the effects of nourishing the kidneys and assisting yang, nourishing essence and filling marrow, moistening the intestines and relieving constipation, delaying aging, and enhancing immunity.

[0028] The formula of the dew wine of the present invention has the effects of enhancing immunity, resisting aging, nourishing the liver and kidneys, and replenishing qi and blood through scientific compatibility and reasonable proportions, and has a positive effect on regulating and improving human body functions; in addition, the present invention adopts a continuous production process, and after crushing the various herbal raw materials, they are extracted with a wine base. On the one hand, the extraction is more efficient and thorough, and on the other hand, the continuous extraction can be achieved through gas extraction, which is more conducive to improving production efficiency.

[0029] For the process of the present invention and the leaching kettle 1 involved, as Figure 1-2 As shown, the raw wine and the primary extraction residue are extracted once in the extraction kettle 1 to obtain a primary extraction liquid and a secondary extraction residue. The primary extraction liquid and the herbal raw material powder are extracted again in the extraction kettle 1 to obtain a secondary extraction liquid and a primary extraction residue. The primary extraction residue is returned to the front end to complete the circular production. The obtained secondary extraction liquid is blended, aged, filtered, and filled to obtain the finished wine of the present invention.

[0030] For the extraction kettle 1, the extraction kettle 1 of the present invention includes an extraction part 11 and a sedimentation part 12. The lower side of the extraction part 11 is in an inverted cone shape, which helps the material deposited on the kettle wall to slide into the sedimentation part 12. A liquid raw material addition port 111 and a solid raw material addition port 112 are provided on the extraction part 11. The liquid raw material addition port 111 is used for adding raw wine or a primary extract, and the solid raw material addition port 112 is used for adding herbal raw material mixed powder or a primary extract residue; a stirring mechanism 13 is provided in the extraction part 11. In the present invention, the stirring mechanism 13 includes a driving motor and a cross roller bearing. The driving motor is connected to the transmission gear, and the transmission gear drives the cross roller bearing (a driven gear is fixed on the cross roller bearing, or a gear is provided on the outer periphery of the cross roller bearing). Below the cross roller bearing, there is a hollow shaft stirring paddle. The transmission connection is connected, and the stirring paddle extends to the lower side of the leaching part 11; since the cross roller bearing is hollow, a gas stripping pipe 14 and a gas pipeline 15 are set downward from the hollow part thereof, and the gas stripping pipe 14 and the gas pipeline 15 are arranged in parallel, and the lower end of the gas pipeline 15 extends to the inside of the gas stripping pipe 14 and is set upwardly; thus, by passing compressed gas into the gas pipeline 15, the material deposited in the deposition part 12 can be lifted to the outside of the leaching kettle 1. During the process, the compressed gas is preferably nitrogen to avoid excessive oxidation of the product; the slurry in the leaching kettle 1 can be transported to a separation tank, where nitrogen and slurry are separated. A stirring is set in the separation tank to ensure the uniformity of the slurry, and then the slurry is transported to a filtering device for filtration, such as a plate and frame machine, to achieve solid-liquid separation. At the same time, the separated nitrogen passes through a gas-liquid separator, and the obtained nitrogen can be recycled.

[0031] Example 1

[0032] In this embodiment, high-quality pine pollen, jujube, wolfberry, mulberry and Cistanche deserticola raw materials are taken, naturally dried and then crushed, and then passed through a 50-mesh sieve to obtain respective powders, and the respective powders are mixed uniformly according to the mass ratio of pine pollen, jujube, wolfberry, mulberry and Cistanche deserticola in the order of 4.2:1.5:1.3:0.09:1.1 to obtain a raw material mixed powder for standby use.

[0033] The primary extract and the raw material mixed powder are continuously added to the extraction kettle of the present invention. In this embodiment, the effective volume of the two extraction kettles is 3m3 The flow rate of the extraction liquid is 0.5m 3 / h, the effective residence time of the primary extract in the extraction kettle is 6h.

[0034] During this period, the raw material mixed powder is continuously added to the leaching kettle at a dosage of 1.37 kg / h. The leaching is carried out continuously. The slurry extracted by gas stripping is subjected to gas separation and solid-liquid separation to obtain a secondary leaching liquid and a primary leaching residue. In this process, the compressed gas is nitrogen. When the gas-water ratio is 6 to 10:1 and the stirring intensity is 40 to 60 rpm, the liquid feed amount and the discharge amount are basically the same, and the feed amount of the raw material mixed powder and the absolute dry amount of the discharge are basically the same.

[0035] The moisture content of the first extraction residue was measured and added to another extraction kettle at an absolute dry rate of 1.37 kg / h. At the same time, a base liquor was added to the extraction kettle. In this embodiment, the base liquor was 53% vol of a light-flavored sorghum liquor (Xinghua Village Fenjiu), and the addition amount of the base liquor was 0.5 ml. 3 / h, the slurry extracted from the gas during leaching is separated by gas and solid-liquid separation to obtain secondary leaching residue and primary leaching liquid, the secondary leaching residue is transported out for treatment, and the primary leaching liquid is returned to the above steps for circulation.

[0036] The obtained secondary extract is blended (pure water is blended to the indicated degree), aged, filtered, and bottled to obtain the herbal wine of this embodiment. After testing, the alcohol content of the herbal wine of this embodiment is 38.5% vol at 20°C; the total acid is 0.36 g / L, calculated as acetic acid; the total ester is 4 g / L, calculated as ethyl acetate; the wine is clear, free of suspended matter and precipitation, with a unique aroma and taste, a complete wine body, and harmonious aromas. Long-term drinking has the effects of enhancing immunity, anti-aging, nourishing the liver and kidneys, and replenishing qi and blood, and has a positive effect on regulating and improving human body functions.

[0037] The present invention is not limited to the above-mentioned optimal implementation mode. Anyone can derive other forms of products under the inspiration of the present invention. However, no matter what changes are made in the shape or structure, any technical solution that is the same or similar to that of the present application falls within the scope of protection of the present invention.

Claims

1. A herbal wine, characterized in that: Based on 500mL of finished herbal wine, its herbal raw materials only include the following components: 4-4.5g of pine pollen, 1-2g of jujube, 1-1.5g of wolfberry, 0.01-0.1g of mulberry, and 1-1.5g of Cistanche deserticola.

2. The herbal wine according to claim 1, characterized in that: Based on 500mL of finished herbal wine, its herbal raw materials only include: 4.2g pine pollen, 1.5g jujube, 1.3g wolfberry, 0.09g mulberry, and 1.1g Cistanche deserticola.

3. The method for preparing the herbal wine according to any one of claims 1 to 2, characterized in that: The following steps are involved: S1. Take each herbal raw material, dry it, crush it, and sieve it to obtain its own powder. Mix the powders according to the ratio to obtain a mixed herbal raw material powder for later use. S2, taking the herbal raw material mixed powder of S1 and adding it to the extraction kettle, and extracting it with the primary extract to obtain the secondary extract and the primary extract residue; S3, adding the primary extraction residue of S2 to the extraction kettle, after extraction with the raw wine, obtaining the primary extraction liquid and the secondary extraction residue, and the primary extraction liquid returns to step S2 to complete the cycle and realize continuous production; S4. The secondary extract obtained in S2 is blended, aged, filtered, and bottled to obtain the finished herbal wine of the present invention.

4. The method for preparing herbal wine according to claim 3, characterized in that: In the above-mentioned S1, each herbal raw material is naturally sun-dried, and the powder after being pulverized is passed through a 50-100 mesh sieve.

5. The method for preparing herbal wine according to claim 3, characterized in that: The raw material wine is a light-fragrance liquor with an alcohol content of 50-60% vol and a temperature of 20°C.

6. The method for preparing herbal wine according to claim 3, characterized in that: In the above-mentioned S2-S3, the herbal raw material mixed powder or the primary extraction residue is deposited at the bottom of the extraction kettle after extraction in the extraction kettle, and is discharged to the outside of the extraction kettle through air stripping.

7. The method for preparing herbal wine according to claim 6, characterized in that: The extraction kettle includes an extraction part at the top and a sedimentation part at the bottom. A liquid raw material addition port and a solid raw material addition port are provided on the extraction part. The liquid raw material addition port is used for adding raw material wine or primary extract, and the solid raw material addition port is used for adding herbal raw material mixed powder or primary extraction residue. A stirring mechanism and a stripping pipe are provided in the extraction kettle. The lower end of the stripping pipe extends to the bottom of the sedimentation part. A gas pipeline is provided on one side of the stripping pipe. The lower end of the gas pipeline extends to the lower end of the stripping pipe and is connected to the stripping pipe. Gas is introduced into the stripping pipe at an upward angle. The gas in the gas pipeline is compressed nitrogen.

8. The method for preparing herbal wine according to claim 7, characterized in that: The slurry extracted from the stripping tube is filtered, and the obtained filtrate is the primary leaching liquid or the secondary leaching liquid, and the obtained filter residue is the primary leaching residue or the secondary leaching residue.

9. The method for preparing herbal wine according to claim 3, characterized in that: The alcohol content of the finished herbal wine is 37.0-39.0% vol at 20 DEG C; the total acid is ≤0.5g / L, calculated as acetic acid; the total ester is ≥3g / L, calculated as ethyl acetate; and the content of non-sugar solids is 3-5g / L.

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