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Acroptilon repens and Artemisia integrifolia wine and brewing process of same

The technology of Shuanghao wine and process is applied in the field of Shuanghao wine and its brewing technology, which can solve the problems of low utilization rate of raw materials, destruction of nutrients in processing raw materials, etc., and achieves stable color, improved quality and taste, and shortened aging time. Effect

Inactive Publication Date: 2017-12-22
李情民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the current problem that Artemisia annua and Artemisia annua have severe damage to raw material nutrients and low utilization rate of raw materials, and provides a kind of Artemisia annua Artemisia bisartemisia wine with high utilization rate of raw materials, balanced nutrition and health care effect. brewing process

Method used

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  • Acroptilon repens and Artemisia integrifolia wine and brewing process of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] a. Wash the fresh Artemisia annua and Artemisia artemisiae and chop them into granules, mix Artemisia annua granules with Artemisia artemisiae granules (weight ratio: 100:85) to prepare a mixture, and put the mixture under the condition of 131°C Steam fixation for 18 seconds, after finishing, put the mixed material into 69% vol white wine with an alcohol content of 2.4 times its weight and soak for 28 days, take out after soaking to obtain soaked wine, raw material granules, and ultrafinely pulverize the raw material granules, Prepare raw material powder;

[0035] b. Wash and cut the Jerusalem artichoke into pieces, then cook it to obtain the Jerusalem artichoke material, and add raw material powder (weight ratio: 100:66) to the Jerusalem artichoke material to obtain a mixture;

[0036] c. Add wheat koji, Qumai, pea powder, bran, oat powder, hawthorn powder, wine mother, drinking water to the mixture (weight ratio is 100:44:38:30:28:23:18:15:280) , mixed evenly to obta...

Embodiment 2

[0042] a. Clean fresh Artemisia oleifera, Artemisia annua, Trichosanthes leaves, Dendrobium dendrobium, Wintersweet root, and Millet Spatholobus, and then chop them into pieces. Root grains and Caulis Spatholobus grains (weight ratio: 100:85:56:35:20:15) are mixed evenly to prepare a mixture, and the mixture is steamed at 127°C for 30 seconds, and then put the mixture into its weight 2.8 times the alcohol content is 67%vol white wine soaked for 35 days, after soaking, take out the soaked wine and raw material granules, and carry out ultrafine grinding of the raw material granules to obtain raw material powder;

[0043] b. Wash and cut the Jerusalem artichoke into pieces and steam to obtain the Jerusalem artichoke material, and add raw material powder, yam powder, pomegranate seed powder, barley powder, and Gorgon seed powder to the Jerusalem artichoke material (the weight ratio is 100:63:45:32:16 :10), to prepare the mixture;

[0044] c. Add wheat koji, black corn flour, oatmea...

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Abstract

The invention provides acroptilon repens and artemisia integrifolia wine and brewing process of same. The wine is prepared from the acroptilon repens and artemisia integrifolia as main raw materials and through the steps of: pre-treating raw materials, soaking and crushing the raw materials, treating jerusalem artichoke, mixing the raw materials, adding medicines, fermenting the raw materials, squeezing the fermented materials and filtering the liquid, mixing the liquid, aging the liquid, and packaging the wine in cans and sterilizing the product. In the method, the brewing process includes soaking and fermentation, wherein majority of nutrients in the raw materials are separated out through soaking, and then the soaked raw materials are processed continuously in the fermentation step, thus reducing waste and increasing utilization rate of the raw materials; through microwave aging, the blended wine is aged, wherein aging time is shortened and production efficiency is increased. The process improves the quality and taste of the wine. The acroptilon repens and artemisia integrifolia wine has mellow taste, balanced nutrients and stable color, and has health-caring effects of eliminating inflammations, increasing choleresis, clearing heat, and removing toxin.

Description

technical field [0001] The invention relates to a brewing process of wine, in particular to a double-artemisia wine and the brewing process thereof. Background technique [0002] Bitter Artemisia: Another name: White Artemisia, Latin name: Acroptilon repens (L. ) DC. Campanulaceae, Asteraceae, Acroptilon repens is a perennial herb, 25-70 cm high. Born in hillsides, hills, plains, widely distributed in farmland and wasteland. Soviet Central Asia and Siberia, Mongolia, and Iran are distributed. Born in dry hillsides, roadsides, fields, etc. It has high medicinal value. Efficacy: anti-inflammatory, heat-clearing, detoxification. Indications: control otitis media, wind-fire eye, wind-fire toothache, stomatitis, pharyngitis. [0003] Artemisia annua, a perennial herb, 50-120 cm high, mostly found on the roadsides, riversides, shrubs and marshes in low-altitude or middle-altitude humid or semi-humid areas, widely distributed in Heilongjiang, Jilin, Liaoning, Inner Mongolia A...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04A61K36/28A61P29/00A61P1/16A61P39/02
CPCA61K36/28C12G3/02C12G3/04A61K2300/00
Inventor 李情民张越
Owner 李情民
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