Sophora flower wine and preparation method thereof
A technology of Sophora japonica wine and flower wine, which is applied in the field of food processing, can solve the problems of weak fragrance of Sophora japonica wine, maintain rice-flavored liquor, and not strong enough to be natural, so as to benefit human health, supplement the loss of Sophora japonica fragrance, increase The effect of nutritional value
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0034] A kind of Sophora japonica wine is prepared by following method:
[0035] (1) In parts by weight, 60 parts of fresh Sophora japonica, 20 parts of fresh lotus, 10 parts of mulberry leaves, 10 parts of chrysanthemums, 10 parts of bamboo leaves and 6 parts of licorice are placed in 50 parts of 60-degree rice-flavored liquor, Soak and ferment at 20-25°C for 30 days to obtain a first-grade soaking liquid;
[0036] (2) In parts by weight, after adding 4 parts of rock sugar and 50 parts of 60-degree rice-flavored liquor to 100 parts of the primary soaking solution described in step (1), soak and ferment at 20-25°C for 10 months , to obtain a secondary soaking solution; soak fresh Sophora japonica flowers in a secondary soaking solution in a ratio of 2:8 by weight, keep warm at 40-50° C. for 2 hours, and distill to obtain a distillate;
[0037] (3) The solid matter after the distillation in step (2) is filtered through a plate and frame to obtain a filtrate, and the filtrate i...
Embodiment 2
[0039] A kind of Sophora japonica wine is prepared by following method:
[0040] (1) In parts by weight, 70 parts of fresh Sophora japonica, 30 parts of fresh lotus, 10 parts of mulberry leaves, 10 parts of chrysanthemums, 20 parts of bamboo leaves and 10 parts of licorice are placed in 60 parts of 55-degree rice-flavored liquor, Soak and ferment at 20-25°C for 30 days to obtain a first-grade soaking liquid;
[0041] (2) In parts by weight, after adding 5 parts of rock sugar and 60 parts of 55-degree rice-flavored liquor to 110 parts of the primary soaking solution described in step (1), soak and ferment at 20-25°C for 10 months , to obtain a secondary soaking solution; soak fresh Sophora japonica flowers in a secondary soaking solution in a ratio of 2:8 by weight, keep warm at 40-50° C. for 2 hours, and distill to obtain a distillate;
[0042] (3) The solid matter after the distillation in step (2) is filtered through a plate and frame to obtain a filtrate, and the filtrate ...
Embodiment 3
[0044]A kind of Sophora japonica wine is prepared by following method:
[0045] (1) In parts by weight, 60 parts of fresh Sophora japonica, 25 parts of fresh lotus, 20 parts of mulberry leaves, 10 parts of chrysanthemums, 10 parts of bamboo leaves and 5 parts of licorice are placed in 60 parts of 60-degree rice-flavored liquor, Soak and ferment at 20-25°C for 30 days to obtain a first-grade soaking liquid;
[0046] (2) In parts by weight, after adding 5 parts of rock sugar and 60 parts of 60-degree rice-flavored liquor to 110 parts of the primary soaking solution described in step (1), soak and ferment at 20-25°C for 10 months , to obtain a secondary soaking liquid; soak fresh Sophora japonica flowers in a secondary soaking liquid in a ratio of 2:7 by weight, heat at 40-50° C. for 2 hours, and distill to obtain a distillate;
[0047] (3) The solid matter after the distillation in step (2) is filtered through a plate and frame to obtain a filtrate, and the filtrate is combined...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com