CN1064996C - Wine fermented with osmanthus flowers and production technology thereof - Google Patents
Wine fermented with osmanthus flowers and production technology thereof Download PDFInfo
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- CN1064996C CN1064996C CN971077916A CN97107791A CN1064996C CN 1064996 C CN1064996 C CN 1064996C CN 971077916 A CN971077916 A CN 971077916A CN 97107791 A CN97107791 A CN 97107791A CN 1064996 C CN1064996 C CN 1064996C
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Abstract
The present invention provides a sweet osmanthus wine which comprises sweet osmanthus, matrimony vine, Chinese jujubes, rock candy and white wine. The present invention has the functions of building health, strengthening body, hairdressing, refreshing and restoring consciousness. The present invention also provides the production technology of the sweet osmanthus wine. The present invention has the advantages of novel technology, quick and complete juice extraction and high production quality.
Description
What the present invention relates to is a kind of wine fermented with osmanthus flower.
Existing wine fermented with osmanthus flower is improper because of dosage, easily causes dizziness in various degree after the drink.Wine fermented with osmanthus flower adopts simple soaking technology, and is insufficient to the raw material extraction of the juice.
In view of above reason, the objective of the invention is for a kind of wine fermented with osmanthus flower that can keep fit, be healthy and strong, improve looks, produce refreshing effect to the mind is provided.
The object of the present invention is achieved like this: each set of dispense is as follows than (weight part) in the wine fermented with osmanthus flower of the present invention:
Sweet osmanthus 40～60
Matrimony vine 40～60
Date 40～60
Rock sugar 80～100
Liquor is an amount of
Above-mentioned batching one sweet osmanthus, date, matrimony vine are pulverized to adding liquor infiltration 2 hours in the percolator of packing into behind the thick last mixing at least, filter cloth also compresses medicine gently on the medicine upper berth, add liquor then, the wine face exceeds the medicine face and is at least 10cm, soaked at least 24 hours, and divided left and right sides speed to add liquor and diacolation, get percolate by 0.6～0.9kg/, leave standstill elimination precipitation after 15～30 days, syrup seasoning on the rocks is filtered and is promptly got wine fermented with osmanthus flower.Liquor can adopt five-Grain Liquor fragrant type brewing or other high-quality grain wine.
The present invention has that fragrance of osmanthus, Chinese wolfberry fruit aroma are pleasant, the characteristics of unique flavor, has the advantage of keeping fit, be healthy and strong, improve looks, produce refreshing effect to the mind again.Technology novelty, extraction of the juice are fast and fully, the quality product height.
Introduce embodiments of the invention below:
Fig. 1 is a diafiltration barrel structure synoptic diagram.
The embodiment of wine fermented with osmanthus flower of the present invention sees Table 1:
The manufacture craft of above-mentioned wine fermented with osmanthus flower is: will prepare burden-sweet osmanthus, date, matrimony vine are pulverized is to pack into behind the thick end of 3 millimeter and the matrimony vine mixing in the percolator, adding five grain Luzhou-flavor base liquors (or Kaoliang spirit) infiltrations (being advisable not drip wine) spread filter cloth and compresses medicine gently after 2 hours, add five grain fragrant type brewings then, the wine face exceeds medicine face 10cm, soak after 24 hours, add five grain fragrant type brewings by 0.7kg/ branch left and right sides speed.Diacolation got percolate in 48 hours, left standstill elimination precipitation after 25 days, and syrup seasoning on the rocks is filtered the back bottling promptly.
Fig. 1 is the structural representation of percolator.Import 4 that contains control valve 3 and the diacolation mouth 6 that contains control valve 5 are arranged on the cylindrical shell 2 of sepage tube 1.Screen 7 is arranged in cylindrical shell, and filter cloth 8 is loaded on the screen 7.
Claims (1)
1, wine fermented with osmanthus flower is characterized in that each set of dispense is as follows than (weight part) in the described wine fermented with osmanthus flower;
Sweet osmanthus 40～60
Matrimony vine 40～60
Date 40～60
Rock sugar 80～100
Liquor is an amount of
Above-mentioned batching one sweet osmanthus, date, matrimony vine are pulverized to adding liquor infiltration 2 hours in the percolator of packing into behind the thick last mixing at least, behind filter cloth on the medicine upper berth, compress medicine gently, add liquor then, the wine face exceeds the medicine face and is at least 10cm, soaked at least 24 hours, and with wine, diacolation, got percolate by 0.6～0.9kg/ component velocity, leave standstill after 15～30 days the elimination precipitation, syrup seasoning on the rocks get final product after filtering wine fermented with osmanthus flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN971077916A CN1064996C (en) | 1997-11-25 | 1997-11-25 | Wine fermented with osmanthus flowers and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN971077916A CN1064996C (en) | 1997-11-25 | 1997-11-25 | Wine fermented with osmanthus flowers and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1180740A CN1180740A (en) | 1998-05-06 |
| CN1064996C true CN1064996C (en) | 2001-04-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN971077916A Expired - Fee Related CN1064996C (en) | 1997-11-25 | 1997-11-25 | Wine fermented with osmanthus flowers and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1064996C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101705177B (en) * | 2009-11-09 | 2012-07-04 | 陈进军 | Osmanthus tea liquor and preparation method thereof |
| CN102010810B (en) * | 2010-07-20 | 2012-09-05 | 山西悦卜林创业投资有限公司 | Red date wine brewing method |
| CN102994343B (en) * | 2012-11-23 | 2015-06-24 | 吴江永祥酒精制造有限公司 | Osmanthus-flavored wine and preparation method thereof |
| CN103642651A (en) * | 2013-11-25 | 2014-03-19 | 张俊辉 | Brewing method of osmanthus flower wine |
| CN104263586A (en) * | 2014-10-11 | 2015-01-07 | 李文霞 | Osmanthus fragrans healthcare rice wine and brewing method thereof |
| CN105886284A (en) * | 2016-05-12 | 2016-08-24 | 安徽安庆市金徽酒业有限公司 | Sweet osmanthus flower wine and production method thereof |
| CN107151619A (en) * | 2017-07-03 | 2017-09-12 | 安徽慢耕山生态农业有限公司 | A kind of preparation method of former Huoshan rice dry measure used in former times health preserving wine |
| CN107418838A (en) * | 2017-10-10 | 2017-12-01 | 柳州市茶霖酒业科技有限责任公司 | A kind of osmanthus tea liquor and preparation method thereof |
| CN108324893A (en) * | 2018-05-14 | 2018-07-27 | 湖北古襄阳酒业有限公司 | A kind of white wine for treating deficiency-cold in spleen and stomach turgor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077743A (en) * | 1993-04-23 | 1993-10-27 | 湖北省鄂州市鄂城酒厂 | Legendary god of farming gynostemma pentaphylla mulse and preparation technology thereof |
| CN1082105A (en) * | 1992-08-13 | 1994-02-16 | 李发荣 | Productive technology of black chicken wine |
| CN1096816A (en) * | 1993-06-21 | 1994-12-28 | 张廷杰 | Delicious and nourishing health rice wine |
-
1997
- 1997-11-25 CN CN971077916A patent/CN1064996C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082105A (en) * | 1992-08-13 | 1994-02-16 | 李发荣 | Productive technology of black chicken wine |
| CN1077743A (en) * | 1993-04-23 | 1993-10-27 | 湖北省鄂州市鄂城酒厂 | Legendary god of farming gynostemma pentaphylla mulse and preparation technology thereof |
| CN1096816A (en) * | 1993-06-21 | 1994-12-28 | 张廷杰 | Delicious and nourishing health rice wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1180740A (en) | 1998-05-06 |
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