CN101182438B - Ageing composite xinhui dried orange peel wine and method for making same - Google Patents

Abstract

Aiming at the fact that other herbal wines produced by distillation or immersion methods in the past cannot fully exert the efficacy of medicinal materials and have bad taste, the invention discloses an aging compound method Xinhui tangerine peel wine and a production method thereof. Beneficial effects of the present invention: due to using authentic Xinhui dried tangerine peel and black glutinous rice wine as the main raw materials, combined with traditional Chinese medicines such as black dates, Codonopsis pilosula, longan meat, Chuanbei, wolfberry and other traditional Chinese medicines for steeping, fresh egg whites are used as a breakthrough in the production process , compounded at high temperature, the product combines the pharmacological effects of Xinhui tangerine peel to relieve phlegm and cough, moisten the lungs and strengthen the spleen, soothe the liver and stomach, and has black glutinous rice wine tonify qi and blood, moisturize and beautify the skin, and egg white is rich in nutrition , whitening and beautifying features, often drinking for health care; the present invention is widely applicable to various herbal medicinal wine products and their production processes.

Description

Aging compound method Xinhui tangerine peel wine and its preparation method

technical field

The invention relates to dried tangerine peel wine, in particular to Xinhui tangerine peel wine by an aging compound method and a preparation method thereof.

Background technique

There are various soaked wines on the market now, and their effects are also multifarious, and different preparations are carried out for different needs, so as to achieve different effects; Xinhui tangerine peel of the present invention contains a large amount of tannins, and tastes bitter. Soaking, the tannins and other substances use the micro-permeability of the ceramic jar to provide the oxygen needed for the lipidation reaction, and promote the full integration of various ingredients. The tannins change from bitter to sweet, but can retain the essence of Xinhui tangerine peel and other medicinal materials. Unique pharmacological effects; if only through distillation, although the tannin substances are separated, the substances after distillation and filtration cannot fully integrate various components, and the bitterness will always be retained, affecting the taste of the finished wine; Xinhui tangerine peel has the pharmacological effects of resolving phlegm and relieving cough, nourishing the lung and strengthening the spleen, soothing the liver and harmonizing the stomach, and can form a more ideal tangerine peel health wine with health care effect through the full fusion with other preparation materials, which is exactly the solution of the invention. The problem.

Contents of the invention

Aiming at the above problems, the present invention provides a kind of aging composite method Xinhui tangerine peel wine with clear and sweet taste and high health care effect and its preparation method.

The technical solution adopted by the present invention to solve its technical problems is:

Aged compound method Xinhui tangerine peel wine, the product uses black glutinous rice wine and Xinhui tangerine peel as the main raw materials, and is mixed with auxiliary materials such as black dates, Codonopsis pilosula, longan meat, Chuanbei, wolfberry, egg white, etc. The ratio of ingredients is based on each 100 kg of black glutinous rice wine is the basic weight, and the ingredients are rationed according to the basic weight, among which Xinhui tangerine peel is 15-20% of the basic weight, black dates are 3-5% of the basic weight, and Codonopsis pilosula is 3-5% of the basic weight , longan meat with 3-5% of the basic weight, Chuanbei with 2-3% of the basic weight, Chinese wolfberry with 2-3% of the basic weight, and the proportion of egg white is 3% of the total weight of the finished product composed of the above ingredients One-tenth is rationed, and its production method is as follows:

A): select black glutinous rice, cook, add koji, saccharification and fermentation and filter to make black glutinous rice wine, set aside;

B): Soak Xinhui tangerine peel in warm water at 35-40°C for 2 hours, then wash with running water, and then cut the clean Xinhui tangerine peel into filaments for later use;

C): Wash the black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry with water and set aside;

D): Put the cleaned Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a steam cabinet at 100°C for 30 minutes to sterilize;

E): Put the processed Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a high-temperature sterilized clay vat, then pour black glutinous rice wine, and seal and age at room temperature for 150 days to make the finished product;

F): Take out the finished product made in E), add fresh egg white to it, and stir slightly to make the egg white and tangerine peel wine fully compound, then heat to 60-80°C, and then cool at room temperature for 24 hours;

G): The cooled product is filtered to produce a clear and transparent tangerine peel wine liquor.

The beneficial effect of the present invention is: because the aging composite method Xinhui tangerine peel wine of the present invention uses authentic Xinhui tangerine peel and black glutinous rice wine as main raw materials, is equipped with traditional Chinese medicines such as black dates, Codonopsis pilosula, longan meat, Chuanbei, wolfberry and other traditional Chinese medicines. The product combines the pharmacological effects of Xinhui tangerine peel to relieve phlegm and cough, nourish the lungs and spleen, soothe the liver and stomach, and has the characteristics of black glutinous rice wine tonifying qi and blood, nourishing and beautifying, and egg white is rich in nutrition, whitening and beautifying. , often drink health care.

Detailed ways

Aged compound method Xinhui tangerine peel wine, the product uses black glutinous rice wine and Xinhui tangerine peel as the main raw materials, and is mixed with auxiliary materials such as black dates, Codonopsis pilosula, longan meat, Chuanbei, wolfberry, egg white, etc. The ratio of ingredients is based on each 100 kg of black glutinous rice wine is the basic weight, and the ingredients are rationed according to the basic weight, among which Xinhui tangerine peel is 15-20% of the basic weight, black dates are 3-5% of the basic weight, and Codonopsis pilosula is 3-5% of the basic weight , longan meat with 3-5% of the basic weight, Chuanbei with 2-3% of the basic weight, Chinese wolfberry with 2-3% of the basic weight, and the proportion of egg white is 3% of the total weight of the finished product composed of the above ingredients A tenth ration is made as follows:

A): select black glutinous rice, cook, add koji, saccharification and fermentation and filter to make black glutinous rice wine, set aside;

B): Soak Xinhui tangerine peel in warm water at 35-40°C for 2 hours, then wash with running water, and then cut the clean Xinhui tangerine peel into filaments for later use;

C): Wash the black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry with water and set aside;

D): Put the cleaned Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a steam cabinet at 100°C for 30 minutes to sterilize;

E): Put the processed Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a high-temperature sterilized clay vat, then pour black glutinous rice wine, and seal and age at room temperature for 150 days to make the finished product;

F): Take out the finished product made in E), add fresh egg white to it, and stir slightly to make the egg white and tangerine peel wine fully compound, then heat to 60-80°C, and then cool at room temperature for 24 hours;

G): The cooled product is filtered to produce a clear and transparent tangerine peel wine liquor.

Below by embodiment the preparation method of the present invention is further described:

A): First select about 150 jin of high-quality black glutinous rice, cook, add koji, saccharify and ferment and filter to make high-quality amber, clear and transparent black glutinous rice wine, and take 100 jin of wine liquid for use;

B): Soak 17.5 catties of Xinhui tangerine peel in warm water at 35-40°C for 2 hours until the Xinhui tangerine peel absorbs water and softens, then wash its inner and outer surfaces with running water, and then wash the Xinhui tangerine peel Cut into as small strips as possible;

C): Wash 4 catties of black dates, 4 catties of Codonopsis pilosula, 4 catties of longan meat, 2.5 catties of Chuanbei, and 2.5 catties of wolfberry with clean water to remove their skin impurities, drain and set aside;

D): Put the washed Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a steam cabinet at 100°C for 30 minutes to sterilize;

E): put processed and high-temperature sterilized Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, wolfberry, etc. into a high-temperature sterilized earthenware vat, then pour black glutinous rice wine, and seal and age at room temperature for 150 days. finished product;

F): Take out the finished product made in E), add fresh egg whites that are one-tenth of the total weight of the finished product, and stir slightly to allow the egg whites to fully compound with tangerine peel wine, then heat to 60 Cool at room temperature for 24 hours after ~80°C;

G): The cooled product is filtered to produce a clear and transparent tangerine peel wine liquor.

Claims (1)

1. The aging compound method of Xinhui tangerine peel wine is characterized in that the product uses black glutinous rice wine and Xinhui tangerine peel as the main raw materials, and is equipped with auxiliary materials such as black dates, Codonopsis pilosula, longan meat, Chuanbei, wolfberry, egg white, etc. The ratio is based on every 100 jin of black glutinous rice wine as the basic weight, and the ingredients are rationed according to the basic weight, of which Xinhui tangerine peel is 15-20% of the basic weight, black dates are 3-5% of the basic weight, and Codonopsis pilosula is used for 3-5% of the basic weight. 3 to 5% of the basic weight of longan meat, 3 to 5% of the basic weight of longan meat, 2 to 3% of the basic weight of Chuanbei, 2 to 3% of the basic weight of wolfberry, and the proportion of egg white is based on the above ingredients. One-tenth of the total weight of the finished product is rationed as follows: A): select black glutinous rice, cook, add koji, saccharification and fermentation and filter to make black glutinous rice wine, set aside; B): Soak Xinhui tangerine peel in warm water at 35-40°C for 2 hours, then wash with running water, and then cut the clean Xinhui tangerine peel into filaments for later use; C): Wash the black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry with water and set aside; D): Put the cleaned Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a steam cabinet at 100°C for 30 minutes to sterilize; E): Put the processed Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a high-temperature sterilized clay vat, then pour black glutinous rice wine, and seal and age at room temperature for 150 days to make the finished product; F): Take out the finished product made in E), add fresh egg white to it, and stir slightly to make the egg white and tangerine peel wine fully compound, then heat to 60-80°C, and then cool at room temperature for 24 hours; G): The cooled product is filtered to produce a clear and transparent tangerine peel wine liquor.