CN1091465C - Method for preparing wuzhi wild peach wine - Google Patents
Method for preparing wuzhi wild peach wine Download PDFInfo
- Publication number
- CN1091465C CN1091465C CN99101657A CN99101657A CN1091465C CN 1091465 C CN1091465 C CN 1091465C CN 99101657 A CN99101657 A CN 99101657A CN 99101657 A CN99101657 A CN 99101657A CN 1091465 C CN1091465 C CN 1091465C
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- Prior art keywords
- wine
- wuzhi
- wild peach
- sweet
- fici simplicissimae
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- 235000014101 wine Nutrition 0.000 title claims abstract description 66
- 241001631271 Prunus fasciculata Species 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 16
- 239000009654 wuzhi Substances 0.000 title claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 22
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 7
- 241000209094 Oryza Species 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 241000411851 herbal medicine Species 0.000 claims description 5
- 241000723353 Chrysanthemum Species 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000002478 diastatic effect Effects 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 239000003814 drug Substances 0.000 abstract description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 abstract 1
- 235000008737 Polygonatum biflorum Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000008434 ginseng Nutrition 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
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- 230000001737 promoting effect Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 240000003537 Ficus benghalensis Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000003637 steroidlike Effects 0.000 description 2
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
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- 241000218231 Moraceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 201000011510 cancer Diseases 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WALCGGIJOOWJIN-UHFFFAOYSA-N iron(ii) selenide Chemical compound [Se]=[Fe] WALCGGIJOOWJIN-UHFFFAOYSA-N 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a method for preparing Wuzhi wild peach wine, which comprises the processing steps of a proportion recipe for brewing Wuzhi wild peach sweet wine liquor, a proportion recipe for preparing Chinese medicine wine liquor, the preparation of Wuzhi wild peach steeping liquor, the brewage of the Wuzhi wild peach sweet wine liquor, the preparation of the Chinese medicine wine liquor and the brewage processing steps of the finally prepared Wuzhi wild peach wine, wherein the proportion recipe for brewing the Wuzhi wild peach sweet wine liquor comprises the raw material of glutinous rice, sweet wine, 30 to 45 % of rice wine and Wuzhi wild peach steeping liquor; the proportion recipe for preparing the Chinese medicine wine liquor comprises the components of traditional Chinese medicine of infested rice yeast, ginseng, siberian solomonseal rhizome, tangerine peel, chrysanthemum, red date, etc. which are soaked by 45 to 60 % of rice wine. The brewed Wuzhi wild peach wine of the method has the advantages of golden yellow, fragrant wine smell, sweet and palateful taste, coordination of medicine odor and wine odor, good mouth feeling and high food and medicine health value and has preferable health functions and curative effects.
Description
The present invention is a method for preparing Wuzhi wild peach wine, belongs to the health promoting wine brewing technique.
Herba Fici Simplicissimae has another name called Buddhist palm banyan, Herba Ipomoeae Cairicae, the five fingers milk, is that the moraceae plants palm splits banyan, contains emulsion form juice shrub.Its performance for hot sweet, tepor, invigorating the spleen for eliminating dampness, stimulate the circulation of the blood and cause the muscles and joints to relax, beneficial gas qi-restoratives, promoting qi circulation and removing obstruction in the collateral, relieving cough and reducing sputum.The Herba Fici Simplicissimae aboundresources of various places, China South China, the usefulness that always only adopts Root of Hispid Fig to do and make up a prescription since ancient times among the people.Its medicinal title that have " the southern Radix Astragali " has more gentleness, fragrance than genseng, Radix Panacis Quinquefolii, contains coumarin, steroidal, polysaccharide, iron selenium and other trace elements.Dietotherapy and pharmaceutical use height are the raw materials of exploitation health promoting wine.But if with traditional immersion type production technique, the wine concentration of making is too high to Root of Hispid Fig, is with peculiar smell, and aromaticity is poor, causes the mouthfeel discomfort, and nourishing function and curative effect are undesirable.
Purpose of the present invention is exactly in order to overcome and to solve existing with the Herba Fici Simplicissimae wine of Root of Hispid Fig with traditional immersion type production technique immersion, because of making it have the concentration height of wine with strong steeping in wine bubble, the band peculiar smell, aromaticity is poor, the mouthfeel discomfort, curative effect and nourishing function are all undesirable etc. shortcoming and problem, research invention is a kind of to place glutinous rice diastatic fermentation process with the steeping fluid of the high wine of Root of Hispid Fig and has an effect at roasting wine production link and the Chinese medicinal materials wine liquid composition that adds, brews to have Herba Fici Simplicissimae giving off a strong fragrance smell, aroma is coordinated mutually with medicine perfume (or spice), mouthfeel spy is good, nourishing function and curative effect are all more satisfactory, low method for preparing Wuzhi wild peach wine behind the sweet alcohol.
This brewing method be by following composition of raw materials when processing step realize.Its composition of raw materials than (weight percent) is:
(1) five wild peach sweet wine liquid brewing materials formulation weight per-cent:
Glutinous rice 48～58%
Sweet wine Other-of 0.55～0.75%
30～45 degree rice wine 15～20%
Herba Fici Simplicissimae steeping fluid 25～32%
(2) herbal medicine immersion wine liquid composition of raw materials weight percent:
Hong Qu 1.8～2.5%
Genseng 0.38～0.65%
Sealwort 1.2～1.5%
Dried orange peel 0.38～0.65%
Chrysanthemum 0.68～0.9%
Red date 1.8～2.5%
45～60 degree rice wine 91.5～93.5%
The preparing Wuzhi wild peach wine processing step is: composition of raw materials is than all being weight percentage: steamed 42～48% the Herba Fici Simplicissimae heel piece of cleaning 1～2 hour (1) in steam engine, with blower drying 1.5～2.5 hours, after the pulverizing, soaked 40～60 days with 45～60 degree rice wine 52～58%, removing slag obtains the Herba Fici Simplicissimae steeping fluid; (2) 48～58% glutinous rice by the Herba Fici Simplicissimae sweet wine liquid brewing materials formulation weight per-cent of above-mentioned (one) soaked 24 hours with clear water, cook, spread the pouring meal out, when temperature is reduced to 18 ℃～20 ℃, admix sweet wine Other-of powder 0.55～0.75%, the wine brewing cylinder of packing into, after beginning fermentation in 34～38 hours, add 30～45 degree rice wine 15～20% and Herba Fici Simplicissimae steeping fluids 25～32%, be incubated 20 ℃～28 ℃ diastatic fermentations after 25～30 days, squeezing obtains Herba Fici Simplicissimae sweet wine liquid; (3) by the herbal medicine immersion wine liquid composition of raw materials weight percent of above-mentioned (two) Ba Hong Qu 1.8～2.5%, genseng 0.38～0.65%, sealwort 1.2～1.5%, dried orange peel 0.38～0.65%, chrysanthemum 0.68～0.9%, red date 1.8～2.5% big watt of cylinder of packing into, soaked 2～4 months with 45～60 degree rice wine 91.5～93.5% sealings, filter Chinese medicinal liquor liquid; (4) Herba Fici Simplicissimae sweet wine liquid 70～80% and Chinese medicinal materials wine liquid 20～30% are mixed, put in a plurality of watts of wine jars, boiled 40～60 hours with charcoal dying fire is roasting; (5) through overcooling 24 hours, clarification, sterilization, filtration make Herba Fici Simplicissimae wine.
The present invention compared with prior art has following advantage and beneficial effect: shortcoming and problems such as the Herba Fici Simplicissimae wine that brewage with the inventive method (1) overcomes fully and solved that the wine concentration that existing traditional immersion type production technique makes is too high, band peculiar smell, aromaticity are poor, mouthfeel discomfort, nourishing function and curative effect are all undesirable.Sweet mellow, the golden yellow color of Herba Fici Simplicissimae wine fume fragrance, the alcoholic strength that the present invention brews low (18～33 degree), flavor, mouthfeel spy are good; (2) this making method uniqueness, medicine is fragrant to be coordinated mutually with aroma, can make to drink this wine and reach nourishment maintenance and combine with building up one's health by taking tonic; (3) the Herba Fici Simplicissimae wine brewageed of the inventive method, because can make the effective ingredient of Herba Fici Simplicissimae and the amino acid of distiller's wort generation has an effect, increase the effective ingredient stripping, and in roasting wine production link, have an effect with the Chinese medicinal materials wine liquid that adds, so the Herba Fici Simplicissimae wine that spawns is rich in the trace of steroidal, polysaccharide, multiple amino acids, particularly needed by human---iron, selenium, have the unique nutrition and the nourishing function of the beauty treatment of invigorating blood circulation, have beneficial gas qi-restoratives, stimulate the circulation of the blood and cause the muscles and joints to relax, effect, dietotherapy and pharmaceutical use height such as preventing phlegm from forming and stopping coughing, anti-cancer and cancer-preventing.
Embodiments of the present invention be we can say fairly simple, as long as the making method step by the described Herba Fici Simplicissimae sweet wine of top specification sheets liquid brewing materials recipe ratio and herbal medicine immersion wine liquid composition of raw materials ratio and Herba Fici Simplicissimae wine is operated, just can realize the present invention preferably.The applicant has various successful embodiment, and brew like a bomb have unique Herba Fici Simplicissimae aromatic odour, be rich in the foreign wine style, sweet mellow, the golden yellow color of flavor, the special good low high-quality Herba Fici Simplicissimae wine of mouthfeel.Only several below embodiment are shown in following table table 1:
Table 1: preparing Wuzhi wild peach wine embodiment (by weight percentage)
Claims (1)
1, a kind of method for preparing Wuzhi wild peach wine, it is characterized in that: it comprises:
(1) five wild peach sweet wine liquid brewing materials formulation weight per-cent:
Glutinous rice 48～58%
Sweet wine Other-of 0.55～0.75%
30～45 degree rice wine 15～20%
Herba Fici Simplicissimae steeping fluid 25～32%
(2) herbal medicine immersion wine liquid composition of raw materials weight percent:
Hong Qu 1.8～2.5%
Genseng 0.38～0.65%
Sealwort 1.2～1.5%
Dried orange peel 0.38～0.65%
Chrysanthemum 0.68～0.9%
Red date 1.8～2.5%
45～60 degree rice wine 91.5～93.5%
The preparing Wuzhi wild peach wine processing step is: composition of raw materials is than all being weight percentage: steamed 42～48% the Herba Fici Simplicissimae heel piece of cleaning 1～2 hour (1) in steam engine, with blower drying 1.5～2.5 hours, after the pulverizing, soaked 40～60 days with 45～60 degree rice wine 52～58%, removing slag obtains the Herba Fici Simplicissimae steeping fluid; (2) 48～58% glutinous rice by the Herba Fici Simplicissimae sweet wine liquid brewing materials formulation weight per-cent of above-mentioned (one) soaked 24 hours with clear water, cook, spread the pouring meal out, when temperature is reduced to 18 ℃～20 ℃, admix sweet wine Other-of powder 0.55～0.75%, the wine brewing cylinder of packing into, after beginning fermentation in 34～38 hours, add 30～45 degree rice wine 15～20% and Herba Fici Simplicissimae steeping fluids 25～32%, be incubated 20 ℃～28 ℃ diastatic fermentations after 25～30 days, squeezing obtains Herba Fici Simplicissimae sweet wine liquid; (3) by the herbal medicine immersion wine liquid composition of raw materials weight percent of above-mentioned (two) Ba Hong Qu 1.8～2.5%, genseng 0.38～0.65%, sealwort 1.2～1.5%, dried orange peel 0.38～0.65%, chrysanthemum 0.68～0.9%, red date 1.8～2.5% big watt of cylinder of packing into, soaked 2～4 months with 45～60 degree rice wine 91.5～93.5% sealings, filter Chinese medicinal liquor liquid; (4) Herba Fici Simplicissimae sweet wine liquid 70～80% and Chinese medicinal materials wine liquid 20～30% are mixed, put in a plurality of watts of wine jars, boiled 40～60 hours with charcoal dying fire is roasting; (5) through overcooling 24 hours, clarification, sterilization, filtration make Herba Fici Simplicissimae wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99101657A CN1091465C (en) | 1999-02-10 | 1999-02-10 | Method for preparing wuzhi wild peach wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99101657A CN1091465C (en) | 1999-02-10 | 1999-02-10 | Method for preparing wuzhi wild peach wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1228471A CN1228471A (en) | 1999-09-15 |
| CN1091465C true CN1091465C (en) | 2002-09-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99101657A Expired - Lifetime CN1091465C (en) | 1999-02-10 | 1999-02-10 | Method for preparing wuzhi wild peach wine |
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| Country | Link |
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| CN (1) | CN1091465C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4889071B2 (en) * | 2001-09-27 | 2012-02-29 | 丸善製薬株式会社 | Skin cosmetics and foods and drinks |
| CN105505689B (en) * | 2016-03-03 | 2018-09-21 | 龙岩学院 | A kind of glutinous rice Fragrant fruit wine brewing method |
| CN109106897A (en) * | 2017-06-23 | 2019-01-01 | 隋俊波 | A kind of compound lozenge of ginseng |
| CN112553028A (en) * | 2020-12-16 | 2021-03-26 | 广东三友酿酒股份有限公司 | Production process for brewing hispid fig wine |
| CN112725129A (en) * | 2021-02-10 | 2021-04-30 | 程栋 | Radix fici simplicissimae sour milk wine and beverage thereof |
| CN118879445A (en) * | 2024-08-13 | 2024-11-01 | 广东三友酿酒股份有限公司 | Low-intoxication five-fingered peach wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133777A (en) * | 1994-08-04 | 1996-10-23 | 克鲁伯赫舒特克纳公开股份有限公司 | Pipe fitting coating equipment for welded longitudinal seam pipe fitting outer coating |
| CN1223826A (en) * | 1998-11-20 | 1999-07-28 | 广东华怡(集团)新产品开发研究所 | Preparation of extract from Ficus simplicissima and method for producing beverage and soup stock using same |
-
1999
- 1999-02-10 CN CN99101657A patent/CN1091465C/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133777A (en) * | 1994-08-04 | 1996-10-23 | 克鲁伯赫舒特克纳公开股份有限公司 | Pipe fitting coating equipment for welded longitudinal seam pipe fitting outer coating |
| CN1223826A (en) * | 1998-11-20 | 1999-07-28 | 广东华怡(集团)新产品开发研究所 | Preparation of extract from Ficus simplicissima and method for producing beverage and soup stock using same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1228471A (en) | 1999-09-15 |
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Owner name: GUANGDONG WANLV WINE CO., LTD. Free format text: FORMER NAME: WANLU WINE INDUSTRY CO., LTD., HEYUAN CITY, GUANGDONG PROV. |
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Address after: 517000 No. 1 dam of Xinfeng river water power plant, Guangdong, Heyuan Patentee after: Guangdong Wan Green Wine Co., Ltd. Address before: 517000 No. 64 student Road, Guangdong, Heyuan Patentee before: Wanlu Wine Industry Co., Ltd., Heyuan City, Guangdong Prov. |
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Owner name: GUANGDONG SANYOU BREWING CO., LTD. Free format text: FORMER NAME: GUANGDONG WANLV WINE INDUSTRY CO., LTD. |
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Address after: 517000 No. 1 dam of Xinfeng river water power plant, Guangdong, Heyuan Patentee after: GUANGDONG SANYOU WINE CO., LTD. Address before: 517000 No. 1 dam of Xinfeng river water power plant, Guangdong, Heyuan Patentee before: Guangdong Wan Green Wine Co., Ltd. |
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Granted publication date: 20020925 |