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Chinese liquor with national standard wolfberry fragrance and preparation method of Chinese liquor

A technology for the aroma of Chinese wolfberry and liquor, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of poor taste and aroma, affecting the efficacy of wolfberry wine, etc., and achieve the effect of alcohol body, obvious health care effect, and retention of functional ingredients.

Active Publication Date: 2014-04-02
BEIJING TONGRENTANG SICHUAN HEALTH PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the objectives of the present invention is to provide a preparation method of Chinese wolfberry flavor liquor, to solve the above-mentioned problems affecting the efficacy of wolfberry wine and poor taste and fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of Chinese wolfberry-flavor liquor, comprising the following steps:

[0032] A. Fermentation: Weigh 2kg of Ningxia wolfberry dried fruit, 8L of purified water, white granulated sugar and yeast for fermentation, the amount of white granulated sugar is based on the alcohol content after fermentation as 6% by volume, and the amount of yeast added is 0.2g / L, the temperature during fermentation is kept at 16°C, the fermentation time is 8 days, and then clarified at 5-8°C to obtain raw wine;

[0033] B. Distillation for the first time: The original wine obtained in step A is distilled for the first time in the distillation equipment. The temperature of the wine is below 12°C. Head wine, the first middle wine and the first tail wine, wherein the volume ratio of the first head wine is 2% of the total amount of original wine, and the volume ratio of the first tail wine is the total volume of original wine 6% of 6%, the first head wine and the first tail wi...

Embodiment 2

[0040] A preparation method of Chinese wolfberry-flavor liquor, comprising the following steps:

[0041] A. Fermentation: Weigh 2kg of Qinghai wolfberry dried fruit, 8L of purified water, white granulated sugar and yeast for fermentation, the amount of white granulated sugar is based on the alcohol content after fermentation as 10% by volume, and the amount of yeast added is 0.2g / L, the temperature during fermentation is maintained at 20°C, the fermentation time is 6 days, and then clarified at 5-8°C to obtain raw wine;

[0042] B. Distillation for the first time: The original wine obtained in step A is distilled for the first time in the distillation equipment, and the temperature of the wine is controlled to be below 13°C. The distilled wine is divided into three sections according to the time of distillation, which are respectively the first The second first wine, the first middle wine and the first tail wine, wherein, the volume ratio of the first head wine is 3% of the t...

Embodiment 3

[0049] A preparation method of Chinese wolfberry-flavor liquor, comprising the following steps:

[0050] A. Fermentation: Weigh 2kg of Xinjiang wolfberry dried fruit, 8L of purified water, white granulated sugar and yeast for fermentation, the amount of white granulated sugar is based on the alcohol content after fermentation as 12% by volume, and the amount of yeast added is 0.2g / L, the temperature during fermentation is kept at 24°C, the fermentation time is 4 days, and then clarified at 5-8°C to obtain raw wine;

[0051] B. Distillation for the first time: The original wine obtained in step A is distilled for the first time in the distillation equipment, and the temperature of the wine is controlled to be below 15°C. The distilled wine is divided into three sections according to the time of distillation, which are respectively the first The second first wine, the first middle wine and the first tail wine, wherein, the volume ratio of the first head wine is 4% of the total ...

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Abstract

The invention provides Chinese liquor with national standard wolfberry fragrance and a preparation method of Chinese liquor, and belongs to the field of liquor brewing. The method comprises the steps of fermentation, primary distillation, secondary distillation and aging. Wolfberries adopted by the method are directly fermented without soaking and then distilled twice; no additive is added; the Chinese liquor is brewed in an organic way, thereby keeping nutrient ingredients and natural fragrance of the wolfberries furthest. In addition, the special technology of two times of distillation can remove harmful ingredients and bad smell and keep the nutrient ingredients and the natural fragrance of the wolfberries furthest. The ingredients of the fragrance of the obtained liquor consist of at least 8 kinds of organic acids, at least 16 kinds of esters, at least 10 kinds of alcohols and at least 4 kinds of keto aldehyde, have a proper proportion and coordinate with one another, thereby showing classic pure fragrance of wolfberries and tasting pure, mild, soft and clear.

Description

technical field [0001] The invention relates to the field of liquor brewing, in particular to a Chinese wolfberry-flavored liquor and a preparation method thereof. Background technique [0002] Lycium barbarum has the functions of nourishing liver and kidney, benefiting energy and improving eyesight. For consumptive essence deficiency, soreness of waist and knees, dizziness and tinnitus, impotence and nocturnal emission, internal heat and thirst, blood deficiency and chlorosis, and blurred vision. Modern scientific research has proved that the active ingredient of wolfberry is wolfberry polysaccharide, and the main components are arabinose, glucose, galactose, mannose, xylose and rhamnose. Lycium barbarum polysaccharide has the functions of enhancing body immunity, anti-tumor and anti-aging, and also has obvious effects of lowering blood fat, blood sugar, resistance to hypoxia and fatigue. It has a relatively long history to process wolfberry into wine for consumption. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 李声义王可金董玲
Owner BEIJING TONGRENTANG SICHUAN HEALTH PHARMA
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