CN106118937A - A kind of petal wine and preparation method thereof - Google Patents
A kind of petal wine and preparation method thereof Download PDFInfo
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- CN106118937A CN106118937A CN201610790102.7A CN201610790102A CN106118937A CN 106118937 A CN106118937 A CN 106118937A CN 201610790102 A CN201610790102 A CN 201610790102A CN 106118937 A CN106118937 A CN 106118937A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 116
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000628997 Flos Species 0.000 claims abstract description 121
- 239000011265 semifinished product Substances 0.000 claims abstract description 44
- 239000000047 product Substances 0.000 claims abstract description 32
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 31
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 31
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 31
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 235000012907 honey Nutrition 0.000 claims abstract description 26
- 229930006000 Sucrose Natural products 0.000 claims abstract description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 24
- 239000009636 Huang Qi Substances 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims description 57
- 230000004151 fermentation Effects 0.000 claims description 57
- 239000000203 mixture Substances 0.000 claims description 57
- 241000219095 Vitis Species 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 28
- 239000006228 supernatant Substances 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000004062 sedimentation Methods 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 13
- 241000205585 Aquilegia canadensis Species 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000009392 Vitis Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims 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 claims 1
- 241000209051 Saccharum Species 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 3
- 206010006187 Breast cancer Diseases 0.000 abstract description 2
- 208000026310 Breast neoplasm Diseases 0.000 abstract description 2
- 208000003445 Mouth Neoplasms Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 206010061902 Pancreatic neoplasm Diseases 0.000 abstract description 2
- 208000015634 Rectal Neoplasms Diseases 0.000 abstract description 2
- 201000008275 breast carcinoma Diseases 0.000 abstract description 2
- 210000000987 immune system Anatomy 0.000 abstract description 2
- 230000000977 initiatory effect Effects 0.000 abstract description 2
- 201000005264 laryngeal carcinoma Diseases 0.000 abstract description 2
- 208000012987 lip and oral cavity carcinoma Diseases 0.000 abstract description 2
- 208000015486 malignant pancreatic neoplasm Diseases 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 206010038038 rectal cancer Diseases 0.000 abstract description 2
- 201000001275 rectum cancer Diseases 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 235000017190 Vitis vinifera subsp sylvestris Nutrition 0.000 description 2
- 244000237969 Vitis vulpina Species 0.000 description 2
- 235000017242 Vitis vulpina Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- XFZJEEAOWLFHDH-UHFFFAOYSA-N (2R,2'R,3R,3'R,4R)-3,3',4',5,7-Pentahydroxyflavan(48)-3,3',4',5,7-pentahydroxyflavan Natural products C=12OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C(O)C=C(O)C=1C(C1=C(O)C=C(O)C=C1O1)C(O)C1C1=CC=C(O)C(O)=C1 XFZJEEAOWLFHDH-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 description 1
- MOJZMWJRUKIQGL-FWCKPOPSSA-N Procyanidin C2 Natural products O[C@@H]1[C@@H](c2cc(O)c(O)cc2)Oc2c([C@H]3[C@H](O)[C@@H](c4cc(O)c(O)cc4)Oc4c3c(O)cc(O)c4)c(O)cc(O)c2[C@@H]1c1c(O)cc(O)c2c1O[C@@H]([C@H](O)C2)c1cc(O)c(O)cc1 MOJZMWJRUKIQGL-FWCKPOPSSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 238000003723 Smelting Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical compound O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 229920002414 procyanidin Polymers 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
- A61K35/64—Insects, e.g. bees, wasps or fleas
- A61K35/644—Beeswax; Propolis; Royal jelly; Honey
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/285—Aucklandia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/481—Astragalus (milkvetch)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/489—Sophora, e.g. necklacepod or mamani
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
Open a kind of petal wine of the present invention and preparation method thereof, is made up of the raw material of following weight portion meter: Flos Lonicerae, Flos Chrysanthemi, Herba Saussureae Involueratae, Flos Rosae Rugosae, Flos Rosae Chinensis, Flos Sophorae, Flos Trollii, Flos Pruni mume, Fructus Lycii, Radix Polygoni Multiflori, Radix Glycyrrhizae, the Radix Astragali, fresh grape, yeast, queen bee honey, white sugar.Its preparation method is: the preparation at (1) pollen end, (2) preparation of filtrate, (3) preparation of petal fermented product, the preparation of (4) first semi-finished product petal wines, (5) preparation of herb fermenting thing, the preparation of (6) second semi-finished product petal wines, the preparation of (7) petal wine finished product.It is characteristic of the invention that present invention process is simple, draw materials easily that low price not only solves daily the drinking of people, moreover it is possible to the generation of prevention cardiovascular disease；Stop prostatic canceration process, and efficiently reduce the initiation potential of the cancers such as cancer of pancreas, rectal cancer, laryngeal carcinoma, oral cancer, breast carcinoma, improve the immune system of people.
Description
Technical field
The invention belongs to a kind of wine research field, be specifically related to a kind of petal wine and preparation method thereof.
Background technology
Wine refers to Fructus Vitis viniferae or Sucus Vitis viniferae as raw material, and through all or part of fermentation, brew forms, alcoholic strength is more than
In the alcoholic beverages of 7%.Wine is the beverage that people like, and alcoholic strength is the lowest.Drink the health to people less and have the biggest
Help.Although general wine has the effect of health care, but the effect of health care is the most comprehensive.
At present, due to the raising of living standards of the people, the image of wine improves the most day by day, either still feast on dining table
In, drinking, tasting, sample wine is one indispensable content.Thus, various wine successively enriched market, respectively
The wine planting brand also falls over each other to come out, and it mainly has the big class of red wine and white wine etc. two.But, existing wine
The most mostly contain the chemical compositions such as preservative, essence, pigment, saccharin, lack genuine, the sensation of fresh fruit aroma, thus existing
Some wines need further to improve, improve and abundant.It addition, in wild grape wine rich in sugar, organic acid, multiple dimension is raw
The nutritive value of 250 kinds of compositions such as element and inorganic salt is the highest, particularly containing substantial amounts of procyanidin and Bai Li in wild grape wine
The element of the multiple energy anti-smelting cardiovascular disease effects such as Lu's alcohol.
Summary of the invention
It is an object of the invention to provide and a kind of overcome traditional wine health-care effect unsound, propose a kind of nutrition,
Health-care effect more preferable petal wine
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows:
A kind of petal wine, in parts by weight, its component is: Flos Lonicerae 1～10g, Flos Chrysanthemi 1～10g, Herba Saussureae Involueratae 1～5g,
Flos Rosae Rugosae 3～10g, Flos Rosae Chinensis 3～10g, Flos Sophorae 2～8g, Flos Trollii 1～5g, Flos Pruni mume 3～7g, Fructus Lycii 1～5g, Radix Polygoni Multiflori 1
～5g, Radix Glycyrrhizae 1～5g, the Radix Astragali 1～5g, fresh grape 5～20g, yeast 0.1～1g, queen bee honey 1～8g, white sugar 1～5g.
In such scheme, further, described petal wine, its component is: Flos Lonicerae 3～7g, Flos Chrysanthemi 3～7g, snow
Lotus 2～4g, Flos Rosae Rugosae 5～8g, Flos Rosae Chinensis 5～8g, Flos Sophorae 4～6g, Flos Trollii 2～4g, Flos Pruni mume 4～6g, Fructus Lycii 2～4g,
Radix Polygoni Multiflori 2～4g, Radix Glycyrrhizae 2～4g, the Radix Astragali 2～4g, fresh grape 8～16g, yeast 0.3～0.7g, queen bee honey 2～6g, white sugar
2～4g.
In such scheme, it is preferable that described petal wine, its component is: Flos Lonicerae 5g, Flos Chrysanthemi 5g, Herba Saussureae Involueratae 3g, rose
Rare colored 7g, Flos Rosae Chinensis 7g, Flos Sophorae 5g, Flos Trollii 3g, Flos Pruni mume 5g, Fructus Lycii 3g, Radix Polygoni Multiflori 3g, Radix Glycyrrhizae 3g, Radix Astragali 3g, fresh grape
13g, yeast 0.5g, queen bee honey 4g, white sugar 3g.
A kind of petal preparation of wine, comprises the following steps:
(1) extracting honeysuckle, Flos Chrysanthemi, Herba Saussureae Involueratae, Flos Rosae Rugosae, Flos Rosae Chinensis, Flos Sophorae, Flos Trollii, Flos Pruni mume circulating water are cleaned, and take
Go out airing, pulverize with disintegrating machine, sieve through 80～100 mesh, obtain pollen end, standby；
(2) take step (1) gained pollen end, add 2～5 times of pure water, be sufficiently stirred for, heating, temperature is 70～90 DEG C,
Extraction 3 times respectively, the time is respectively 30～50min, 50～70min and 70～90min, merges 3 lixiviating solution, then with 250
～300 mesh industrial filter cloth filter, collect filtrate, standby；
(3) queen bee honey, yeast, white sugar are weighed respectively by step (2) percentage by weight, by three and system in step (2)
The filtrate obtained is put together, and stirring is mixed to get mixture, is sent in fermentation tank by this mixture, and mixture accounts for fermentation tank 2/3
Volume, then carry out sealing fermenting voluntarily, fermentation temperature is 20～30 DEG C, and fermentation time is 20～30 days, obtains fermented product,
Standby；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the first semi-finished product petal Portugal
Grape wine；
(5) weigh selected Fructus Lycii, Radix Polygoni Multiflori, Radix Glycyrrhizae, the Radix Astragali, fresh grape respectively, they are respectively fed to disintegrating machine
Crush, add queen bee honey, yeast, white sugar, be then fed into blender and carry out being sufficiently mixed obtaining mixture, by this mixing
Thing is sent in fermentation tank, and mixture accounts for the volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily, and fermentation temperature is 20～30
DEG C, fermentation time is 20～30 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the second semi-finished product petal Portugal
Grape wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product flower
The weight ratio of the weight of lobe wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes
Petal wine finished product.
In above-mentioned preparation method, the sterilizing described in described step (7) is high temperature sterilize, and temperature is 300～350 DEG C.
Compared with prior art, the invention have the advantages that present invention process is simple, draw materials easily, low price, no
Address only daily the drinking of people, moreover it is possible to the generation of prevention cardiovascular disease；Stop prostatic canceration process, and effectively
Reduce the initiation potential of the cancers such as cancer of pancreas, rectal cancer, laryngeal carcinoma, oral cancer, breast carcinoma, improve the immune system of people.
Detailed description of the invention
Embodiment 1
A kind of petal wine, in parts by weight, its component is: Flos Lonicerae 1g, Flos Chrysanthemi 1g, Herba Saussureae Involueratae 1g, Flos Rosae Rugosae 3g, the moon
Season spends 3g, Flos Sophorae 2g, Flos Trollii 1g, Flos Pruni mume 3g, Fructus Lycii 1g, Radix Polygoni Multiflori 1g, Radix Glycyrrhizae 1g, Radix Astragali 1g, fresh grape 5g, yeast
0.1g, queen bee honey 1g, white sugar 1g.
Above-mentioned petal wine is through the following steps that realize:
(1) extracting honeysuckle 1g, Flos Chrysanthemi 1g, Herba Saussureae Involueratae 1g, Flos Rosae Rugosae 3g, Flos Rosae Chinensis 3g, Flos Sophorae 2g, Flos Trollii 1g, Flos Pruni mume
3g circulating water is cleaned, and takes out airing, pulverizes with disintegrating machine, sieve through 80 mesh, obtains pollen end, standby；
(2) taking step (1) gained pollen end, add 2 times of pure water, be sufficiently stirred for, heating, temperature is 70 DEG C, soaks respectively
Carrying 3 times, the time is respectively 30min, 50min and 70min, merges 3 lixiviating solution, then filters with 250 mesh industrial filter cloths, collect
Filtrate is standby；
(3) yeast 0.05g, queen bee honey 0.5g, white sugar 0.5g are weighed respectively by step (2) percentage by weight, by three
Putting together with the filtrate prepared in step (2), stirring is mixed to get mixture, is sent into by this mixture in fermentation tank, mixing
Thing accounts for the volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily, and fermentation temperature is 20 DEG C, and fermentation time is 20 days, is sent out
Ferment thing, standby；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the first semi-finished product petal Portugal
Grape wine；
(5) weigh selected Fructus Lycii 1g, Radix Polygoni Multiflori 1g, Radix Glycyrrhizae 1g, Radix Astragali 1g, fresh grape 5g respectively, they are sent respectively
Enter disintegrating machine to crush, add yeast 0.05g, queen bee honey 0.5g, white sugar 0.5g, be then fed into blender and fully mix
Conjunction obtains mixture, is sent in fermentation tank by this mixture, and mixture accounts for the volume of fermentation tank 2/3, then carries out sealing voluntarily
Fermentation, fermentation temperature is 20 DEG C, and fermentation time is 20 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the second semi-finished product petal Portugal
Grape wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product flower
The weight ratio of the weight of lobe wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes
Petal wine finished product.
Embodiment 2
A kind of petal wine, in parts by weight, its component is: Flos Lonicerae 3g, Flos Chrysanthemi 3g, Herba Saussureae Involueratae 2g, Flos Rosae Rugosae 5g, the moon
Season spends 5g, Flos Sophorae 4g, Flos Trollii 2g, Flos Pruni mume 4g, Fructus Lycii 2g, Radix Polygoni Multiflori 2g, Radix Glycyrrhizae 2g, Radix Astragali 2g, fresh grape 8g, yeast
0.3g, queen bee honey 2g, white sugar 2g.
Above-mentioned petal wine is through the following steps that realize:
(1) extracting honeysuckle 3g, Flos Chrysanthemi 3g, Herba Saussureae Involueratae 2g, Flos Rosae Rugosae 5g, Flos Rosae Chinensis 5g, Flos Sophorae 4g, Flos Trollii 2g, Flos Pruni mume
4g circulating water is cleaned, and takes out airing, pulverizes with disintegrating machine, sieve through 85 mesh, obtains pollen end, standby；
(2) taking step (1) gained pollen end, add 3 times of pure water, be sufficiently stirred for, heating, temperature is 75 DEG C, soaks respectively
Carrying 3 times, the time is respectively 35min, 55min and 75min, merges 3 lixiviating solution, then filters with 260 mesh industrial filter cloths, collect
Filtrate is standby；
(3) yeast 0.15g, queen bee honey 1g, white sugar 1g are weighed respectively by step (2) percentage by weight, by three and step
Suddenly the filtrate prepared in (2) is put together, and stirring is mixed to get mixture, is sent in fermentation tank by this mixture, and mixture accounts for
The volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily, and fermentation temperature is 22 DEG C, and fermentation time is 22 days, is fermented
Thing, standby；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the first semi-finished product petal Portugal
Grape wine；
(5) weigh selected Fructus Lycii 2g, Radix Polygoni Multiflori 2g, Radix Glycyrrhizae 2g, Radix Astragali 2g, fresh grape 8g respectively, they are sent respectively
Enter disintegrating machine to crush, add yeast 0.15g, queen bee honey 1g, white sugar 1g, be then fed into blender and carry out being sufficiently mixed
To mixture, being sent in fermentation tank by this mixture, mixture accounts for the volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily,
Fermentation temperature is 22 DEG C, and fermentation time is 22 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the second semi-finished product petal Portugal
Grape wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product flower
The weight ratio of the weight of lobe wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes
Petal wine finished product.
Embodiment 3
A kind of petal wine, in parts by weight, its component is: Flos Lonicerae 5g, Flos Chrysanthemi 5g, Herba Saussureae Involueratae 3g, Flos Rosae Rugosae 7g, the moon
Season flower 7g, Flos Sophorae 5g, Flos Trollii 3g, Flos Pruni mume 5g, Fructus Lycii 2～4g, Radix Polygoni Multiflori 2～4g, Radix Glycyrrhizae 2～4g, the Radix Astragali 2～4g, fresh
Fructus Vitis viniferae 13g, yeast 0.5g, queen bee honey 4g, white sugar 3g.
Above-mentioned petal wine is through the following steps that realize:
(1) extracting honeysuckle 5g, Flos Chrysanthemi 5g, Herba Saussureae Involueratae 3g, Flos Rosae Rugosae 7g, Flos Rosae Chinensis 7g, Flos Sophorae 5g, Flos Trollii 3g, Flos Pruni mume
5g circulating water is cleaned, and takes out airing, pulverizes with disintegrating machine, sieve through 90 mesh, obtains pollen end, standby；
(2) taking step (1) gained pollen end, add 4 times of pure water, be sufficiently stirred for, heating, temperature is 80 DEG C, soaks respectively
Carrying 3 times, the time is respectively 40min, 60min and 80min, merges 3 lixiviating solution, then filters with 270 mesh industrial filter cloths, collect
Filtrate is standby；
(3) weigh yeast 0.25g, queen bee honey 2g, white sugar 1.5g respectively by step (2) percentage by weight, by three with
The filtrate prepared in step (2) is put together, and stirring is mixed to get mixture, is sent into by this mixture in fermentation tank, mixture
Accounting for the volume of fermentation tank 2/3, then carry out sealing fermenting voluntarily, fermentation temperature is 25 DEG C, and fermentation time is 25 days, is fermented
Thing, standby；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the first semi-finished product petal Portugal
Grape wine；
(5) selected Fructus Lycii 2～4g, Radix Polygoni Multiflori 2～4g, Radix Glycyrrhizae 2～4g, the Radix Astragali 2～4g, fresh grape 13g are weighed respectively,
They are respectively fed to disintegrating machine crush, add yeast 0.25g, queen bee honey 2g, white sugar 1.5g, be then fed into blender
Carrying out being sufficiently mixed obtaining mixture, sent in fermentation tank by this mixture, mixture accounts for the volume of fermentation tank 2/3, then enters
Row seals and ferments voluntarily, and fermentation temperature is 25 DEG C, and fermentation time is 20～30 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the second semi-finished product petal Portugal
Grape wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product flower
The weight ratio of the weight of lobe wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes
Petal wine finished product.
Embodiment 4
A kind of petal wine, in parts by weight, its component is: Flos Lonicerae 7g, Flos Chrysanthemi 7g, Herba Saussureae Involueratae 4g, Flos Rosae Rugosae 8g, the moon
Season spends 8g, Flos Sophorae 6g, Flos Trollii 4g, Flos Pruni mume 6g, Fructus Lycii 4g, Radix Polygoni Multiflori 4g, Radix Glycyrrhizae 4g, Radix Astragali 4g, fresh grape 16g, yeast
0.7g, queen bee honey 6g, white sugar 4g.
Above-mentioned petal wine is through the following steps that realize:
(1) extracting honeysuckle 7g, Flos Chrysanthemi 7g, Herba Saussureae Involueratae 4g, Flos Rosae Rugosae 8g, Flos Rosae Chinensis 8g, Flos Sophorae 6g, Flos Trollii 4g, Flos Pruni mume
6g circulating water is cleaned, and takes out airing, pulverizes with disintegrating machine, sieve through 95 mesh, obtains pollen end, standby；
(2) taking step (1) gained pollen end, add 4 times of pure water, be sufficiently stirred for, heating, temperature is 85 DEG C, soaks respectively
Carrying 3 times, the time is respectively 45min, 65min and 85min, merges 3 lixiviating solution, then filters with 280 mesh industrial filter cloths, collect
Filtrate is standby；
(3) yeast 0.35g, queen bee honey 3g, white sugar 2g are weighed respectively by step (2) percentage by weight, by three and step
Suddenly the filtrate prepared in (2) is put together, and stirring is mixed to get mixture, is sent in fermentation tank by this mixture, and mixture accounts for
The volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily, and fermentation temperature is 28 DEG C, and fermentation time is 28 days, is fermented
Thing, standby；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the first semi-finished product petal Portugal
Grape wine；
(5) weigh selected Fructus Lycii 4g, Radix Polygoni Multiflori 4g, Radix Glycyrrhizae 4g, Radix Astragali 4g, fresh grape 16g respectively, they are sent respectively
Enter disintegrating machine to crush, add yeast 0.35g, queen bee honey 3g, white sugar 2g, be then fed into blender and carry out being sufficiently mixed
To mixture, being sent in fermentation tank by this mixture, mixture accounts for the volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily,
Fermentation temperature is 28 DEG C, and fermentation time is 28 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the second semi-finished product petal Portugal
Grape wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product flower
The weight ratio of the weight of lobe wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes
Petal wine finished product.
Embodiment 5
A kind of petal wine, in parts by weight, its component is: Flos Lonicerae 10g, Flos Chrysanthemi 10g, Herba Saussureae Involueratae 5g, Flos Rosae Rugosae
10g, Flos Rosae Chinensis 10g, Flos Sophorae 8g, Flos Trollii 5g, Flos Pruni mume 7g, Fructus Lycii 5g, Radix Polygoni Multiflori 5g, Radix Glycyrrhizae 5g, Radix Astragali 5g, fresh grape
20g, yeast 1g, queen bee honey 8g, white sugar 5g.
Above-mentioned petal wine is through the following steps that realize:
(1) extracting honeysuckle 10g, Flos Chrysanthemi 10g, Herba Saussureae Involueratae 5g, Flos Rosae Rugosae 10g, Flos Rosae Chinensis 10g, Flos Sophorae 8g, Flos Trollii 5g, white
Flos Mume 7g circulating water is cleaned, and takes out airing, pulverizes with disintegrating machine, sieve through 100 mesh, obtains pollen end, standby；
(2) taking step (1) gained pollen end, add 5 times of pure water, be sufficiently stirred for, heating, temperature is 90 DEG C, soaks respectively
Carrying 3 times, the time is respectively 50min, 70min and 90min, merges 3 lixiviating solution, then filters with 300 mesh industrial filter cloths, collect
Filtrate is standby；
(3) yeast 0.5g, queen bee honey 4g, white sugar 2.5g are weighed respectively by step (2) percentage by weight, by three and step
Suddenly the filtrate prepared in (2) is put together, and stirring is mixed to get mixture, is sent in fermentation tank by this mixture, and mixture accounts for
The volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily, and fermentation temperature is 30 DEG C, and fermentation time is 30 days, is fermented
Thing, standby；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the first semi-finished product petal Portugal
Grape wine；
(5) weigh selected Fructus Lycii 5g, Radix Polygoni Multiflori 5g, Radix Glycyrrhizae 5g, Radix Astragali 5g, fresh grape 20g respectively, they are sent respectively
Enter disintegrating machine to crush, add yeast 0.5g, queen bee honey 4g, white sugar 2.5g, be then fed into blender and be sufficiently mixed
Obtaining mixture, sent in fermentation tank by this mixture, mixture accounts for the volume of fermentation tank 2/3, then carries out sealing sending out voluntarily
Ferment, fermentation temperature is 30 DEG C, and fermentation time is 30 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, will mixing
Wine liquid filters, and takes its supernatant after natural sedimentation, by supernatant sterilization, metering, subpackage, i.e. makes the second semi-finished product petal Portugal
Grape wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product flower
The weight ratio of the weight of lobe wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes
Petal wine finished product.
Claims (5)
1. a petal wine, it is characterised in that in parts by weight, its component is: Flos Lonicerae 1～10g, Flos Chrysanthemi 1～10g,
Herba Saussureae Involueratae 1～5g, Flos Rosae Rugosae 3～10g, Flos Rosae Chinensis 3～10g, Flos Sophorae 2～8g, Flos Trollii 1～5g, Flos Pruni mume 3～7g, Fructus Lycii 1～
5g, Radix Polygoni Multiflori 1～5g, Radix Glycyrrhizae 1～5g, the Radix Astragali 1～5g, fresh grape 5～20g, yeast 0.1～1g, queen bee honey 1～8g, white sand
Sugar 1～5g.
2. petal wine as claimed in claim 1, it is characterised in that its component is: Flos Lonicerae 3～7g, Flos Chrysanthemi 3～7g,
Herba Saussureae Involueratae 2～4g, Flos Rosae Rugosae 5～8g, Flos Rosae Chinensis 5～8g, Flos Sophorae 4～6g, Flos Trollii 2～4g, Flos Pruni mume 4～6g, Fructus Lycii 2～
4g, Radix Polygoni Multiflori 2～4g, Radix Glycyrrhizae 2～4g, the Radix Astragali 2～4g, fresh grape 8～16g, yeast 0.3～0.7g, queen bee honey 2～6g, white
Saccharum Sinensis Roxb. 2～4g.
3. petal glucose as claimed in claim 2, it is characterised in that its component is: Flos Lonicerae 5g, Flos Chrysanthemi 5g, Herba Saussureae Involueratae 3g,
Flos Rosae Rugosae 7g, Flos Rosae Chinensis 7g, Flos Sophorae 5g, Flos Trollii 3g, Flos Pruni mume 5g, Fructus Lycii 3g, Radix Polygoni Multiflori 3g, Radix Glycyrrhizae 3g, Radix Astragali 3g, fresh Portugal
Grape 13g, yeast 0.5g, queen bee honey 4g, white sugar 3g.
4. claims 1 to 3 arbitrarily as described in petal preparation of wine, it is characterised in that comprise the following steps:
(1) extracting honeysuckle, Flos Chrysanthemi, Herba Saussureae Involueratae, Flos Rosae Rugosae, Flos Rosae Chinensis, Flos Sophorae, Flos Trollii, Flos Pruni mume circulating water are cleaned, and take out cool
Dry, pulverize with disintegrating machine, sieve through 80～100 mesh, obtain pollen end, standby；
(2) taking step (1) gained pollen end, add 2～5 times of pure water, be sufficiently stirred for, heating, temperature is 70～90 DEG C, respectively
Extracting 3 times, the time is respectively 30～50min, 50～70min and 70～90min, merges 3 lixiviating solution, then with 250～300
Mesh industrial filter cloth filters, and collects filtrate, standby；
(3) queen bee honey, yeast, white sugar are weighed respectively by step (2) percentage by weight, by what three and step (2) prepared
Filtrate is put together, and stirring is mixed to get mixture, is sent in fermentation tank by this mixture, and mixture accounts for the appearance of fermentation tank 2/3
Long-pending, then carry out sealing fermenting voluntarily, fermentation temperature is 20～30 DEG C, and fermentation time is 20～30 days, obtains fermented product, standby
With；
(4) step (3) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, wine liquid will be mixed
Filter, after natural sedimentation, take its supernatant, by supernatant sterilization, metering, subpackage, i.e. make the first semi-finished product petal Fructus Vitis viniferae
Wine；
(5) weigh selected Fructus Lycii, Radix Polygoni Multiflori, Radix Glycyrrhizae, the Radix Astragali, fresh grape respectively, they are respectively fed to disintegrating machine and carry out
Broken, add queen bee honey, yeast, white sugar, be then fed into blender and carry out being sufficiently mixed obtaining mixture, this mixture is sent
Entering in fermentation tank, mixture accounts for the volume of fermentation tank 2/3, then carries out sealing fermenting voluntarily, and fermentation temperature is 20～30 DEG C, sends out
The ferment time is 20～30 days, obtains fermented product, standby；
(6) step (5) gained fermented product feeding squeezer is squeezed, remove residue and obtain mixing wine liquid, wine liquid will be mixed
Filter, after natural sedimentation, take its supernatant, by supernatant sterilization, metering, subpackage, i.e. make the second semi-finished product petal Fructus Vitis viniferae
Wine；
(7) by the first semi-finished product petal wine and the second semi-finished product petal wine mix and blend, the first semi-finished product petal Portugal
The weight ratio of the weight of grape wine and the second semi-finished product petal wine is 1: 4, then sterilizes, measures, subpackage, i.e. makes petal
Wine finished product.
5. petal preparation of wine as claimed in claim 4, it is characterised in that the sterilizing described in step (7) is high
Temperature sterilizing, temperature is 300～350 DEG C.
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| CN107057908A (en) * | 2017-06-15 | 2017-08-18 | 蔡敬侠 | It is a kind of that there is the health liquor and its brewing method for improving human body stomach |
| CN108042667A (en) * | 2017-12-27 | 2018-05-18 | 重庆六脉堂生物科技有限公司 | It is a kind of to promote human qi and blood running and the seven flower cream by scattered silt knot and preparation method thereof |
| CN108676656A (en) * | 2018-05-28 | 2018-10-19 | 安徽金古堆绿色农业有限责任公司 | A kind of production method of petal wine |
| CN113831974A (en) * | 2021-11-02 | 2021-12-24 | 济南紫金玫瑰股份有限公司 | Rose fermented wine |
| CN115353941A (en) * | 2022-07-18 | 2022-11-18 | 华蓥市德嘉农业科技有限公司 | Production process for brewing flowery flavor grape spirit |
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Application publication date: 20161116 |
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