Preparation method of flower and plant wine

Abstract

The invention discloses a preparation method of flower and plant wine. The method comprises the following steps of: (1) weighing glutinous rice, lotus seeds and peach kernels in the weight ratio of 1: (0.05-0.1): (0.01-0.05), processing the lotus seeds and the peach kernels into powder, cooking thoroughly the powder and the glutinous rice together, and cooling the cooked materials to room temperature to obtain cooked main ingredients; (2) adding yeast, the weight of which is 0.1%-1% of that of the glutinous rice, to the cooked main ingredients, carrying out saccharification on the main ingredients, adding water, the weight of which is 4-7 times that of the glutinous rice, to the ingredients, carrying out fermentation on the ingredients, filtering the fermented ingredients to take filtrate to obtain a wine sample, wherein the time of saccharification and the time of fermentation are both 48-72 hours; (3) adding spirit, cane sugar, lotus flowers, honeysuckle, lotus leaves and brunella vulgaris linne, which are respectively 10%-15%, 5%-8%, 3%-5%, 2%-4%, 2%-4% and 1%-3% of the glutinous rice in weight, to the wine sample, uniformly mixing the materials, sterilizing the mixture, and sealing and soaking the mixture for 1-6 months to obtain soaked wine; and (4) filtering the soaked wine, and bottling the filtered wine to obtain the flower and plant wine. The flower and plant wine prepared by the method is low in alcohol degree and good in mouthfeel, and has unique flower and plant faint scent and the efficacies of protecting liver and stomach and clearing away heat and toxic materials.

Description

technical field [0001] The invention relates to a preparation of wine, in particular to a preparation method of herbal wine. Background technique [0002] Most of the wine products on the market are as follows: first, high-alcohol distilled wine, most of which have strong aroma and mellow taste, but the alcohol content is too high, and drinking too much will hurt the body; second, low-alcohol sweet wine, rice wine, Wine, etc., have a low degree of alcohol, and can be used occasionally to have certain health benefits, but the taste is single, which cannot satisfy consumers' pursuit of more tastes; third, most of the medicinal wines added with Chinese herbal medicines have obvious health functions, but The taste is poor, and most of them can only be taken by specific groups of people. Thereby, need to develop a kind of wine product with lower degree, unique mouthfeel, certain health care function, satisfy the demand of more consumers. Contents of the invention [0003] The...

AI Technical Summary

Problems solved by technology

[0002] Most of the wine products on the market are as follows: first, high-alcohol distilled wine, most of which have strong aroma and mellow taste, but the alcohol content is too high, and drinking too much will hurt the body; second, low-alcohol sweet wine, rice wine, Wine, etc., have a low degree of alcohol, and can be used occasionally to have certain health benefits, but the taste is single, which cannot satisfy consumers' pursuit of more tastes; third, most of the medicinal wines added with Chinese herbal medicines have obvious health functions, but The taste is poor, and most of them can only be taken by specific groups of people