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Wuzi Yanzong liquor and preparation method thereof

A kind of technology of seed yanzong and schisandra, which is applied in the field of liquor, can solve the problems of turbidity and precipitation, instability of health wine, etc., and achieve the effect of complete wine body, good stability and alleviating physical fatigue

Pending Publication Date: 2022-02-18
汕头市黄姥爷酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention provides Wuzi Yanzong wine and its preparation method, which are used to solve the problems of instability and easy generation of turbid precipitation in the existing health wine

Method used

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  • Wuzi Yanzong liquor and preparation method thereof
  • Wuzi Yanzong liquor and preparation method thereof
  • Wuzi Yanzong liquor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment carries out the preparation of Wuzi Yanzong liquor, comprises the following steps:

[0032] 1) Get 50KG wolfberry powder, 50KG jujube powder, 50KG dodder powder, 50KG raspberry powder and 50KG schisandra powder, add 5 kg of distiller's yeast, and ferment at 25°C for 35 days to obtain the first fermentation product;

[0033] 2) Take 50KG glutinous rice, steam it at 150°C, add 5 kg of distiller's yeast, and ferment at 25°C for 18 days to obtain the second fermentation product;

[0034] 3) Mix 325KG of the first fermentation product and 75KG of the second fermentation product, extract the wine liquid by distillation, and let it stand for 60 hours to obtain Wuzi Yanzong wine with an alcohol content of (30-60 degrees).

[0035] Among them, the preparation of Wuzi Yanzong wine adopts Yada brewing equipment. Yada brewing equipment includes boilers, material barrels and coolers. The boiler adopts the principle of energy-saving pressureless boilers. There ...

Embodiment 2

[0037] In this example, sensory tests are carried out on the Wuzi Yanzong wine prepared in Example 1. Take the Wuzi Yanzong wine prepared in Example 1 of the present invention, and test its smell, taste, color and state according to the GB16740-2014 health food standard. The results are: the Wuzi Yanzong wine prepared in Examples 1-3 shows good color and state under natural light, is colorless, clear and transparent, has no sediment and suspended matter, has no peculiar smell, has a good taste, and has the aroma that this type of wine should have , mellow, comfortable and harmonious, full body, with the unique style of this product, in line with the standard.

Embodiment 3

[0039] In this example, the Wuzi Yanzong Liquor prepared in Example 1 was tested for stability. With reference to the test method of "Chinese Pharmacopoeia 2010 Edition Two Appendix XIXC", the Wuzi Yanzong Liquor prepared in Example 1 was tested at a temperature of 25°C ± 2°C. (The most suitable storage temperature is 10-25°C, and the comparison case is lower than 10°C, higher than 25°C) and a relative humidity of 60%±10% for long-term tests to observe the appearance and color of Wuzi Yanzong wine.

[0040] Please refer to Table 1 for the results. As can be seen from Table 1, the Wuzi Yanzong wine in Example 1 of the present invention is stored at a storage temperature (the most suitable storage temperature is 10-25° C., and the comparison case is lower than 10° C. and higher than 25° C.). After being stored for 18 months in an environment with a humidity of 60%±10%, it is still clear and shiny, without precipitation, and has good stability; while ordinary medicinal wine become...

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Abstract

The invention belongs to the technical field of baijiu, and particularly relates to Wuzi Yanzong liquor and a preparation method thereof. The preparation method comprises the following steps of: firstly, mixing lycium chinense, red dates, semen cuscutae, raspberry, schisandra chinensis and distiller's yeast, and performing first fermentation to obtain a first fermentation product; steaming glutinous rice, mixing the steamed glutinous rice with distiller's yeast, carrying out second fermentation to obtain a second fermentation product, mixing the first fermentation product with the second fermentation product, and carrying out wine liquid extraction to obtain the Wuzi Yanzong liquor, and experimental results show that the Wuzi Yanzong liquor prepared by the preparation method is clear, transparent, mellow, smooth and harmonious, has a complete liquor body, the Wuzi Yanzong liquor has good storage stability, has 16 amino acids such as lycium barbarum polysaccharide, schizandrin, ellagic acid, kaempferol-3-0-rutinoside, proline and the like, has the effect of relieving physical fatigue, and causes the liver injury obviously lighter than that of liquor with the same alcohol content.

Description

technical field [0001] The invention belongs to the technical field of liquor, in particular to Wuzi Yanzong liquor and a preparation method thereof. Background technique [0002] It is traditionally believed that white wine has the function of invigorating blood circulation and unblocking the veins, helping medicine, increasing appetite, eliminating fatigue, cultivating sentiment, making people light and refreshing from the cold. As a traditional health-care dosage form, health-care wine is mainly used to regulate physiological functions for the purpose of health care, health preservation and fitness. At present, health care wine mainly uses distilled wine, fermented wine or edible alcohol as the base wine, uses available animals and plants as the source of health-care components, and uses food additives as a color, aroma and taste composition. Health care wine uses wine as a carrier. The wine is warm and pungent. Warm ones can dispel cold, while pungent ones can radiate a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026A61K36/815A61P39/00A61P1/16A61P13/12A61P1/14A61P15/10A61P9/14
CPCC12G3/022C12G3/026A61K36/815A61K36/725A61K36/39A61K36/43A61K36/73A61K36/79A61K36/57A61K9/0095A61P39/00A61P1/16A61P13/12A61P1/14A61P15/10A61P9/14A61K2236/19A61K2236/333A61K2300/00
Inventor 黄松辉
Owner 汕头市黄姥爷酒业有限责任公司
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