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Process for preparing peach blossom wine

A production method and technology for peach blossom wine, applied in the field of wine production, can solve problems such as the inability to effectively exert active ingredients and the inability to obtain active ingredients, and achieve the effects of being beneficial to skin maintenance and physical health, improving blood supply, and promoting blood circulation.

Inactive Publication Date: 2008-09-10
贾冀升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Practice has found that peach blossom has the effect of promoting human metabolism, removing toxins from the human body, and improving skin quality. However, peach blossom has not been fully utilized in the development of human health care. It is simply to soak the peach blossoms in white wine, and then take the wine to drink. This method cannot effectively and completely obtain the active ingredients from the peach blossoms, and the active ingredients in the peach blossoms cannot be effectively exerted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The production method of a peach blossom wine described in this example includes preparation, extraction, blending, and packaging. 10 parts, 20 parts of aloe vera, 40 parts of rock sugar, 100 parts of water and 100 parts of 60% white wine; crush 20 parts of dried peach blossom, 20 parts of cassia seed, 10 parts of peach kernel, and 10 parts of angelica into granules, and put them in granules with 20 parts of aloe In 100 parts of 60-degree white wine, keep it at 50°C for 30 minutes, then filter to collect the liquor extract, add 40 parts of rock sugar to the filtered solid and put it in 100 parts of clear water, keep it at 60°C After 60 minutes, the water extract was collected by filtration, and the water extract and the white wine extract were completely mixed to achieve blending to obtain the peach blossom wine of the present invention, and then packaged.

Embodiment 2

[0011] A kind of production method of peach blossom wine provided by the present embodiment, its formula is 30 parts of dried peach blossoms, 40 parts of cassia seeds, 30 parts of peach kernels, 30 parts of angelica, 40 parts of aloe vera, 60 parts of rock sugar, 100 parts of water and 100 parts of 50-degree Liquor; 30 parts of dried peach blossoms, 40 parts of cassia seeds, 30 parts of peach kernels, and 30 parts of angelica were pulverized into powder, and placed in 100 parts of 50-degree white wine with 40 parts of aloe, kept at a temperature of 40°C for 60 minutes, and then Collect the liquor extract by filtration, add 60 parts of rock sugar to the filtered solid and place it in 100 parts of clear water, keep it at a temperature of 100°C for 30 minutes, then collect the water extract by filtration, and thoroughly carry out the water extract and the liquor extract Mixing realizes blending to obtain peach blossom wine of the present invention, and the blended peach blossom wi...

Embodiment 3

[0013] A kind of production method of peach blossom wine provided by the present embodiment, its formula is 25 parts of dried peach blossom, 30 parts of cassia seed, 20 parts of peach kernel, 20 parts of angelica, 30 parts of aloe vera, 50 parts of rock sugar, 100 parts of water and 100 parts of 55 degree alcohol Liquor; 25 parts of dried peach blossoms, 30 parts of cassia seeds, 20 parts of peach kernels, and 20 parts of angelica are pulverized into powder, and placed in 100 parts of 55-degree white wine with 30 parts of aloe vera, kept at a temperature of 50°C for 60 minutes, and then Collect the liquor extract by filtration, add 50 parts of rock sugar to the filtered solid and place it in 100 parts of clear water, keep it at a temperature of 100°C for 45 minutes, then collect the water extract by filtration, and thoroughly carry out the water extract and the liquor extract Blending is achieved by mixing, and an appropriate amount of white wine extract can also be added to th...

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PUM

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Abstract

The invention discloses a method for producing a peach blossom liquor, including preparation, extraction, blending and packaging. The invention is characterized in that the preparation of the invention is as follows: 20 to 30 portions by weight of dried peach blossoms, 20 to 40 portions by weight of cassia seeds, 10 to 30 portions by weight of peach seeds, 10 to 30 portions by weight of angelicas, 20 to 40 portions by weight of aloes, 40 to 60 portions by weight of rock candies, 100 portions by weight of water and 100 portions by weight of distilled spirits between 50 and 60 degrees are mixed; after mixing, the dried peach blossoms, cassia seeds, peach seeds and angelicas are ground into particles or powder, put in distilled spirits together with aloes, kept at a temperature of between 60 and 100 DEG C for 30 to 60 minutes, and filtered for collecting water extracting solutions; water extracting solutions and the liquid extracts of distilled spirits are mixed, blended and packaged. The production method does not damage active ingredients contained in peach blossoms, which are beneficial to human bodies, and can effectively extract active ingredients and make active ingredients combined and mutually dissolved, nurse internal secretions of human bodies, promote the blood circulation and improve the blood supply of peripheral nerves of human skins, and further facilitate the skin care and the body health.

Description

technical field [0001] The invention relates to a production technology of wine, in particular to a production method of peach blossom wine. Background technique [0002] At present, there are many kinds of wine. In order to improve the flower fragrance of the wine, the essence of flowers is usually added to the brewed wine to form flower wine. Components cannot exist in wine, especially different flowers contain different active ingredients, so they have different effects on the human body, such as saffron, which has the effect of promoting blood circulation and relaxing tendons; roses have the effect of calming the mind and nerves. Practice has found that peach blossom has the effect of promoting human metabolism, removing toxins from the human body, and improving skin quality. However, peach blossom has not been fully utilized in the development of human health care. It is simply to soak the peach blossoms in white wine, and then drink the wine. This method cannot effect...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 贾冀升
Owner 贾冀升
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