CN1122367A - Producing process for health wine - Google Patents
Producing process for health wine Download PDFInfo
- Publication number
- CN1122367A CN1122367A CN 95110357 CN95110357A CN1122367A CN 1122367 A CN1122367 A CN 1122367A CN 95110357 CN95110357 CN 95110357 CN 95110357 A CN95110357 A CN 95110357A CN 1122367 A CN1122367 A CN 1122367A
- Authority
- CN
- China
- Prior art keywords
- hour
- lotus
- hot dipping
- wine
- health wine
- Prior art date
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 238000010992 reflux Methods 0.000 claims abstract description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 238000007598 dipping method Methods 0.000 claims description 10
- 230000002478 diastatic effect Effects 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 244000268590 Euryale ferox Species 0.000 claims description 3
- 235000006487 Euryale ferox Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000002789 Panax ginseng Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims 1
- 235000015459 Lycium barbarum Nutrition 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 230000000452 restraining effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000220317 Rosa Species 0.000 description 2
- 241001247821 Ziziphus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001307210 Pene Species 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention can overcome the demerit of available health wine prodn process, which is only a cold soaking process and has low lixiviation rate of effective component. The present invention selects plant material including flower, leaf and fruit, determines proper proportion, and adopts saccharifying, alcoholizing, hot-soaking and reflux extraction processes on the basis of cold-soaking process. The health wine produced has the functions of reducing blood lipid, restraining fat, promoting blood circulation and promoting metabolism.
Description
The invention belongs to field of health drinks, directly relate to producing process for health wine.
Now, nourishing drink more and more is subjected to people's welcome in the world.The corridor wine that France produces is Chinese medicinal materials to be adopted on the basis of cold soaking technology, sugaring, adds to blend after the acid and forms.Though this wine has the good advantage of mouthfeel,,, thereby there is the not high drawback of raw material availability so that the Chinese medicinal ingredients leaching yield is lower owing to only adopt cold soaking technology aborning.The three animal penes wine that China Yantai changyu wine company produces also is a health promoting wine in very great demand in the world, and the advantage of this wine is that effect is better, but production technique also is only to adopt cold soaking technology, therefore has the low problem of part material leaching yield equally; This wine range of application is narrower simultaneously, can not become the drink on the popular dining table.
Purpose of the present invention will provide a kind of improved producing process for health wine exactly, and it can overcome the low drawback of raw material leaching yield that only adopts cold soaking explained hereafter health promoting wine to exist effectively, can solve the wideless problem of Application Areas that causes because of prescription simultaneously again.
The object of the present invention is achieved like this: the jujube powder of the rhizoma nelumbinis of the lotus seeds of the structure Qi of the hawthorn of the coixlacrymajobi rice of the red ginseng of the Gorgon fruit of the water caltrop of 8-12%, 8-12%, 4-6%, 4-6%, 4-6%, 6-10%, 8-10%, 2-4%, the 6-10% lotus base of a fruit, 8-12% is broken into the particle that diameter is 2-4mm, soaked 24-48 hour with material quantity 3-5 mineral water doubly, under normal pressure boiling 1-1.5 hour, when treating that temperature is reduced to 32-45 ℃, the saccharifying enzyme that adds clinker quantity 1-2% carries out 32-64 hour constant temperature diastatic fermentation; The hot dipping return tank is cleaned and is put in 6-10% lotus, 8-12% lotus leaf, 1-3% Flower of Arabian Jasmine, 1-3% Rose, 1-3% CitrusaurantiumL.Var.amara Engl., 1-3% cloves, the screening of 1-3% stamen nelumbini, add material quantity 3-5 mineral water doubly then, the hot dipping backflow is 1-4 hour under the normal pressure; Diastatic fermentation and the hot dipping mash that obtains that refluxes is mixed, then with the grain wine cold soakings of doubly total mash amount 50 degree of 3-6-65 degree 160-240 hour.
Producing process for health wine involved in the present invention since selected for use be Chinese medicine be again tens kinds of raw materials of food, the health promoting wine that must be produced has reducing blood-fat, suppresses fat, improves blood circulation, promotes to go into the metabolic effect of body, this wine becomes the first-class drink on the popular dining table again simultaneously, integrates dietotherapy, health care, nutrition.Because the present invention adopted diastatic fermentation, hot dipping reflux technique, make floral leaf, fruit materials of effective ingredients leaching yield bring up to about 50% by original 30%, improved utilization ratio of raw materials greatly.
Provide following embodiment according to technology of the present invention.
9% water caltrop, 8% Gorgon fruit, 4% red ginseng, 5% coixlacrymajobi rice, 5% hawthorn, 7% structure Qi, 9% lotus seeds, 2% rhizoma nelumbinis, the 7% lotus base of a fruit, 9% jujube powder are broken into the particle about diameter 3mm, mineral water with 4 times of material quantities soaked 36 hours, boiling is 1 hour under the normal pressure, when treating that temperature is reduced to 33 ℃, the saccharifying enzyme that adds clinker quantity 2% carries out 36 hours constant temperature diastatic fermentations; 8% lotus, 9% lotus leaf, 2% Flower of Arabian Jasmine, 2% Rose, 1% CitrusaurantiumL.Var.amara Engl., 1% cloves, the screening of 1% stamen nelumbini are cleaned and put into the hot dipping return tank, add the mineral water of 3 times of material quantities then, hot dipping refluxed 2 hours under the normal pressure; Diastatic fermentation and the hot dipping mash that obtains that refluxes is mixed, spend grain wine cold soakings 180 hours with 4 times of total mash amounts 60 then.Cold soaking filters after finishing, and rectification degree to 12 degree, acid adjustment degree transfer pol to 12g/ml (with glucose meter) to 0.45g/100m1 (with acetometer)
Claims (1)
1, producing process for health wine, it is characterized in that: the water caltrop of 8-12%, the Gorgon fruit of 8-12%, the red ginseng of 4-6%, the coixlacrymajobi rice of 4-6%, the hawthorn of 4-6%, the matrimony vine of 6-10%, the lotus seeds of 8-10%, the rhizoma nelumbinis of 2-4%, the lotus base of a fruit of 6-10%, the jujube powder of 8-12% are broken into the particle that diameter is 2-4mm, soaked 24-48 hour with material quantity 3-5 mineral water doubly, under normal pressure boiling 1-1.5 hour, when treating that temperature is reduced to 32-45 ℃, the saccharifying enzyme that adds clinker quantity 1-2% carries out 32-64 hour constant temperature diastatic fermentation; With 6-10% lotus, 8-12% lotus leaf, 1-3% Flower of Arabian Jasmine, 1-3% attack rare flower, 1-3% CitrusaurantiumL.Var.amara Engl., 1-3% cloves, the hot dipping return tank is cleaned and is put in the screening of 1-3% stamen nelumbini, add material quantity 3-5 mineral water doubly then, the hot dipping backflow is 1-4 hour under the normal pressure; Diastatic fermentation and the hot dipping mash that obtains that refluxes is mixed, then with the grain wine cold soakings of doubly total mash amount 50 degree of 3-6-65 degree 160-240 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95110357 CN1122367A (en) | 1995-02-28 | 1995-02-28 | Producing process for health wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95110357 CN1122367A (en) | 1995-02-28 | 1995-02-28 | Producing process for health wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1122367A true CN1122367A (en) | 1996-05-15 |
Family
ID=5077752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95110357 Pending CN1122367A (en) | 1995-02-28 | 1995-02-28 | Producing process for health wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1122367A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100462428C (en) * | 2002-09-05 | 2009-02-18 | 相玉民 | Method for producing hawthorn wine |
| CN102559461A (en) * | 2012-02-17 | 2012-07-11 | 张昂 | Lotus wine and making process |
| CN105695244A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Health-care wine |
| CN105861218A (en) * | 2016-05-25 | 2016-08-17 | 陶峰 | Processing method for water-chestnut compound wine |
| TWI896839B (en) * | 2021-01-27 | 2025-09-11 | 南韓商三星電子股份有限公司 | Method to manage memory and non-transitory computer-readable medium |
-
1995
- 1995-02-28 CN CN 95110357 patent/CN1122367A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100462428C (en) * | 2002-09-05 | 2009-02-18 | 相玉民 | Method for producing hawthorn wine |
| CN102559461A (en) * | 2012-02-17 | 2012-07-11 | 张昂 | Lotus wine and making process |
| CN102559461B (en) * | 2012-02-17 | 2013-07-03 | 张昂 | Lotus wine and making process |
| CN105695244A (en) * | 2014-11-25 | 2016-06-22 | 广西大学 | Health-care wine |
| CN105861218A (en) * | 2016-05-25 | 2016-08-17 | 陶峰 | Processing method for water-chestnut compound wine |
| TWI896839B (en) * | 2021-01-27 | 2025-09-11 | 南韓商三星電子股份有限公司 | Method to manage memory and non-transitory computer-readable medium |
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