Astragalus membranaceus health care wine
A technology of health wine and astragalus, applied in the preparation of alcoholic beverages, etc.
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Embodiment 1
[0012] Embodiment 1, a kind of astragalus health wine, take 10 kilograms of astragalus, 10 kilograms of medlar, 5 kilograms of poria cocos, 10 kilograms of Chinese yam, 10 kilograms of red dates, pulverize the above-mentioned components, remove the core of red dates, put the above-mentioned pulverized raw materials into fermentation In the tank, add 3 times by weight of water, and then add 8% by weight of Fen-flavor Daqu, which is a koji made from Fen-flavor liquor, such as the koji of Shanxi Fenjiu, fermented at a low temperature of 15-20°C for 15 days. After the fermentation is completed, add 60% by weight of Fen-flavor Daqu wine, which can be 55° Fen wine, stir and seal, store for 20 days and filter to remove slag, finally add 6% honey and 2% rock sugar in the wine, 3% citric acid, and adjust the alcohol content to 35°.
Embodiment 2
[0013] Embodiment 2, a kind of astragalus health wine, take 15 kilograms of astragalus, 5 kilograms of medlar, 10 kilograms of poria cocos, 5 kilograms of Chinese yam, 15 kilograms of red dates, pulverize the above-mentioned components, remove the core of red dates, put the above-mentioned pulverized raw materials into fermentation In the tank, add 2 times of water by weight, and then add 10% by weight of Fen-flavor Daqu, and ferment for 10 days at a low temperature of 15-20°C. After the fermentation is completed, add 90% by weight of Fen-flavor Daqu wine, stir and seal, store for 20 days and then filter to remove the slag. Finally, add 6% honey, 2% rock sugar, and 3% citric acid to the wine, and adjust the wine degree to 42°. The used fen-flavor Daqu liquor is 45° Fenjiu.
Embodiment 3
[0014] Embodiment 3, a kind of astragalus health wine, take 12 kilograms of astragalus, 8 kilograms of medlar, 7 kilograms of poria cocos, 8 kilograms of Chinese yam, 13 kilograms of red dates, pulverize the above-mentioned components, remove the core of red dates, put the above-mentioned pulverized raw materials into fermentation In the tank, add 2.5 times of water by weight, and then add 9% by weight of Fen-flavor Daqu, and ferment for 12 days at a low temperature of 15-20°C. After the fermentation is completed, add 60-90% by weight of Fen-flavor Daqu wine, stir and seal, store for 25 days and then filter to remove residue. Finally, add 4% honey, 3% rock sugar, and 2% citric acid to the wine, and adjust the wine degree to 40°. The used fen-flavor Daqu liquor is 50° Fenjiu.
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