CN102031210A - Chrysanthemum chestnut liquor - Google Patents
Chrysanthemum chestnut liquor Download PDFInfo
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- CN102031210A CN102031210A CN2009100354503A CN200910035450A CN102031210A CN 102031210 A CN102031210 A CN 102031210A CN 2009100354503 A CN2009100354503 A CN 2009100354503A CN 200910035450 A CN200910035450 A CN 200910035450A CN 102031210 A CN102031210 A CN 102031210A
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- chinese chestnut
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Abstract
The invention relates to chrysanthemum chestnut liquor, which is prepared from the following raw materials by weight: 10 to 22 kilograms of chestnut, 80 to 95 kilograms of sticky rice, 2 to 6 kilograms of chrysanthemum, 3 to 8 kilograms of Chinese wolfberry, 0.5 to 3 kilograms of Chinese angelica, 2 to 5 kilograms of eucommia bark, 5 to 10 kilograms of tuber fleeceflower root and 4 to 8 kilograms of red jujube. The chrysanthemum chestnut liquor is mellow and soft and full of fragrance, has concentrated aftertaste, can promote body fluid at throats after being drunk, is small in pungency and unique, and has the health-care effects of nourishing kidney and tonifying yin, tonifying spleen and warming stomach, tonifying qi and blood, improving eyesight and invigorating blood circulation, maintaining beauty and keeping young, nourishing liver and kidney, reducing serum cholesterol, improving the immunity of human bodies, resisting ageing, preventing cancer and the like.
Description
Technical field
The present invention relates to a kind of wine, particularly a kind of chrysanthemum Chinese chestnut wine.
Background technology
Chinese patent application CN2008100973053 discloses a kind of production method of Chinese chestnut wine.The steps include: that selecting the Chinese chestnut of plucking autumn and depositing after 60 days is raw material, removes the peel, gets benevolence and clean up; Kernel of Semen Castaneae Mollissimae is put into separating still, is to add water at 1: 1.2 by kernel of Semen Castaneae Mollissimae and water weight ratio; The fractionation of solid negative pressure, separation, pressure regulation 750mmHg, 45 minutes reaction times; Take out fractionation, parting liquid, fractionation, parting liquid degree Beaume are 10-15, and fractionation, parting liquid are blent with high quality liquor again, are modulated into the Chinese chestnut wine that alcoholic strength is the 28-38 degree.The present invention is contained aromatics and nutritive substance in the kernel of Semen Castaneae Mollissimae, through blending the Chinese chestnut wine that modulation forms with high quality liquor, possessed the color and luster of Chinese chestnut and perfume (or spice), sweet, glutinous local flavor, the individual style that low alcohol white spirit is low and not light; Li Ren original shape after fractionation simultaneously, the separation is constant substantially, the drying dehydration is vacuum-packed, and a kind of novel kernel of Semen Castaneae Mollissimae supply market that contains wood sugar and Xylitol is provided, and the condition of edible kernel of Semen Castaneae Mollissimae especially is provided for the diabetic subject, its shortcoming is that nutritive ingredient is single, and nourishing function is general.
Summary of the invention
The objective of the invention is to overcome the defective of prior art and provide a kind of sweet-smelling soft, aftertaste is dignified, the larynx of drink promotes the production of body fluid, pungency is little, other tool local flavor, have nourshing kidney tonifying yin, invigorating the spleen warm stomach, benefiting vital QI for enriching blood, make eye bright invigorate blood circulation, beautifying face and moistering lotion, nourishing liver and kidney, reduce serum cholesterol, improve the wine of nourishing functions such as body immunity, anti-ageing anti-cancer.
The technical solution used in the present invention is as follows:
A kind of chrysanthemum Chinese chestnut wine is characterized in that: it is to be that the raw material brew forms with Chinese chestnut, glutinous rice, chrysanthemum, matrimony vine, Radix Angelicae Sinensis, bark of eucommia Tuber Fleeceflower Root, red date.
A kind of each feed composition of chrysanthemum Chinese chestnut wine and weight ratio are: Chinese chestnut 10-22, glutinous rice 80-95, chrysanthemum 2-6, matrimony vine 3-8, Radix Angelicae Sinensis 0.5-3, bark of eucommia 2-5, Tuber Fleeceflower Root 5-10, red date 4-8.
A kind of preparation method of chrysanthemum Chinese chestnut wine is as follows:
(1), get fresh Chinese chestnut and shell, clean, soak 6～10 hours with clear water after, pulverize, go into a pot boiling, cook steam saturating; Glutinous rice is added 1 times of clear water earlier soaked 5～8 hours, use the meal machine then, reenter a pot boiling, cook and steam thoroughly its fragmentation;
(2) inoculation, fermentation, fermentation: the raw material that crushes is cooled to 25～30 ℃, in the cylinder of packing into, adds weight and stir, 27-28 ℃ of temperature bottom fermentation 5 days～7 days for the sort of quyi of steaming material 0.3～0.5%; With chrysanthemum, matrimony vine, Radix Angelicae Sinensis, the bark of eucommia, Tuber Fleeceflower Root, the red date drying and sterilizing is handled, and in the input cylinder, then sealing continues fermentation 30～40 days under 14-16 ℃ of condition;
(3) squeeze, fry in shallow oil wine: adopt the press filtration of air film type plate-and-frame filter press, filter with cotton cake filtering machine, gained filtrate is in 82-95 ℃ of sterilization down, cooling;
(4) in brew below 20 ℃ half a year;
(5) filter the bottling warehouse-in.
Product sweet-smelling of the present invention is soft, fragrance is strong fragrant, pungency is little, the nutritive ingredient and the fragrance of collection Chinese chestnut, glutinous rice, chrysanthemum, matrimony vine, Radix Angelicae Sinensis, bark of eucommia Tuber Fleeceflower Root, red date are one, have nourshing kidney tonifying yin, the warm stomach of invigorating the spleen, make eye bright invigorate blood circulation, beautifying face and moistering lotion, nourishing liver and kidney, reduce serum cholesterol, improve body immunity, anti-ageing cancer-preventing health function.
Embodiment
Embodiment one
Take by weighing each raw material by prescription: 10 kilograms of Chinese chestnuts, 80 kilograms in glutinous rice, 2 kilograms of chrysanthemums, 3 kilograms of matrimony vines, 0.5 kilogram of Radix Angelicae Sinensis, 2 kilograms of the barks of eucommia, 5 kilograms of Tuber Fleeceflower Root, 4 kilograms of red dates.
Production technique comprises:
(1), get fresh Chinese chestnut and shell, clean, soak 6 hours with clear water after, pulverize, go into a pot boiling, cook thoroughly; Glutinous rice is added 1 times of clear water earlier soaked 5 hours, use the meal machine then, reenter a pot boiling, cook saturating its fragmentation;
(2) inoculation, fermentation, fermentation: the raw material that crushes is cooled to 25 ℃, in the cylinder of packing into, adds weight and stir, 27 ℃ of temperature bottom fermentations 5 days for the sort of quyi of steaming material 0.3%; With chrysanthemum, matrimony vine, Radix Angelicae Sinensis, the bark of eucommia, Tuber Fleeceflower Root, the red date drying and sterilizing is handled, and in the input cylinder, then sealing continues fermentation 30 days under 14 ℃ of conditions;
(3) squeeze, fry in shallow oil wine: adopt the press filtration of air film type plate-and-frame filter press, filter with cotton cake filtering machine, gained filtrate is in 82 ℃ of sterilizations down, cooling;
(4) in brew below 20 ℃ half a year;
(5) filter the bottling warehouse-in.
Embodiment two
Take by weighing each raw material by prescription:
22 kilograms of Chinese chestnuts, 95 kilograms in glutinous rice, 6 kilograms of chrysanthemums, 8 kilograms of matrimony vines, 3 kilograms of Radix Angelicae Sinensis, 5 kilograms of the barks of eucommia, 10 kilograms of Tuber Fleeceflower Root, 8 kilograms of red dates.
A kind of preparation method of chrysanthemum Chinese chestnut wine is as follows:
(1), get fresh Chinese chestnut and shell, clean, soak 10 hours with clear water after, pulverize, go into a pot boiling, cook thoroughly; Glutinous rice is added 1 times of clear water earlier soaked 8 hours, use the meal machine then, reenter a pot boiling, cook saturating its fragmentation;
(2) inoculation, fermentation, fermentation: the raw material that crushes is cooled to 30 ℃, in the cylinder of packing into, adds weight and stir, 28 ℃ of temperature bottom fermentations 7 days for the sort of quyi of steaming material 0.5%; With chrysanthemum, matrimony vine, Radix Angelicae Sinensis, the bark of eucommia, Tuber Fleeceflower Root, the red date drying and sterilizing is handled, and in the input cylinder, then sealing continues fermentation 40 days under 16 ℃ of conditions;
(3) squeeze, fry in shallow oil wine: adopt the press filtration of air film type plate-and-frame filter press, filter with cotton cake filtering machine, gained filtrate is in 95 ℃ of sterilizations down, cooling;
(4) in brew below 20 ℃ half a year;
(5) filter the bottling warehouse-in.
Embodiment three
Take by weighing each raw material by prescription:
16 kilograms of Chinese chestnuts, 87 kilograms in glutinous rice, 4 kilograms of chrysanthemums, 5 kilograms of matrimony vines, 1.7 kilograms of Radix Angelicae Sinensis, 3.5 kilograms of the barks of eucommia, 7.5 kilograms of Tuber Fleeceflower Root, 6 kilograms of red dates.
A kind of preparation method of chrysanthemum Chinese chestnut wine is as follows:
(1), get fresh Chinese chestnut and shell, clean, soak 8 hours with clear water after, pulverize, go into a pot boiling, cook thoroughly; Glutinous rice is added 1 times of clear water earlier soaked 6.5 hours, use the meal machine then, reenter a pot boiling, cook saturating its fragmentation;
(2) inoculation, fermentation, fermentation: the raw material that crushes is cooled to 27.5 ℃, in the cylinder of packing into, adds weight and stir, 27.5 ℃ of temperature bottom fermentations 6 days for the sort of quyi of steaming material 0.4%; With chrysanthemum, matrimony vine, Radix Angelicae Sinensis, the bark of eucommia, Tuber Fleeceflower Root, the red date drying and sterilizing is handled, and in the input cylinder, then sealing continues fermentation 35 days under 15 ℃ of conditions;
(3) squeeze, fry in shallow oil wine: adopt the press filtration of air film type plate-and-frame filter press, filter with cotton cake filtering machine, gained filtrate is in 88 ℃ of sterilizations down, cooling;
(4) in brew below 20 ℃ half a year;
(5) filter the bottling warehouse-in.
Claims (2)
1. chrysanthemum Chinese chestnut wine is characterized in that: it is to be that the raw material brew forms with Chinese chestnut, glutinous rice, chrysanthemum, matrimony vine, Radix Angelicae Sinensis, bark of eucommia Tuber Fleeceflower Root, red date.
2. a kind of chrysanthemum Chinese chestnut wine according to claim 1, it is characterized in that: each feed composition and weight ratio are: Chinese chestnut 10-22, glutinous rice 80-95, chrysanthemum 2-6, matrimony vine 3-8, Radix Angelicae Sinensis 0.5-3, bark of eucommia 2-5, Tuber Fleeceflower Root 5-10, red date 4-8.
(1), get fresh Chinese chestnut and shell, clean, soak 6～10 hours with clear water after, pulverize, go into a pot boiling, cook steam saturating; Glutinous rice is added 1 times of clear water earlier soaked 5～8 hours, use the meal machine then, reenter a pot boiling, cook and steam thoroughly its fragmentation;
(2) inoculation, fermentation, fermentation: the raw material that crushes is cooled to 25～30 ℃, in the cylinder of packing into, adds weight and stir, 27-28 ℃ of temperature bottom fermentation 5 days～7 days for the sort of quyi of steaming material 0.3～0.5%; With chrysanthemum, matrimony vine, Radix Angelicae Sinensis, the bark of eucommia, Tuber Fleeceflower Root, the red date drying and sterilizing is handled, and in the input cylinder, then sealing continues fermentation 30～40 days under 14-16 ℃ of condition;
(3) squeeze, fry in shallow oil wine: adopt the press filtration of air film type plate-and-frame filter press, filter with cotton cake filtering machine, gained filtrate is in 82-95 ℃ of sterilization down, cooling;
(4) in brew below 20 ℃ half a year;
(5) filter the bottling warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100354503A CN102031210A (en) | 2009-09-28 | 2009-09-28 | Chrysanthemum chestnut liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100354503A CN102031210A (en) | 2009-09-28 | 2009-09-28 | Chrysanthemum chestnut liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102031210A true CN102031210A (en) | 2011-04-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100354503A Pending CN102031210A (en) | 2009-09-28 | 2009-09-28 | Chrysanthemum chestnut liquor |
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| Country | Link |
|---|---|
| CN (1) | CN102031210A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618415A (en) * | 2012-04-13 | 2012-08-01 | 常熟市平冶机械有限公司 | Process for preparing chestnut flower wine |
| CN103642625A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Composite fermentation type angelica sinensis health-care wine and production technology thereof |
| CN103981059A (en) * | 2014-05-30 | 2014-08-13 | 肖秀萍 | Mangosteen health-care wine and manufacturing method thereof |
-
2009
- 2009-09-28 CN CN2009100354503A patent/CN102031210A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618415A (en) * | 2012-04-13 | 2012-08-01 | 常熟市平冶机械有限公司 | Process for preparing chestnut flower wine |
| CN103642625A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Composite fermentation type angelica sinensis health-care wine and production technology thereof |
| CN103981059A (en) * | 2014-05-30 | 2014-08-13 | 肖秀萍 | Mangosteen health-care wine and manufacturing method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110427 |