CN102827740B - Baisui (Chinese character) wine and preparation method thereof - Google Patents
Baisui (Chinese character) wine and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of a wine-making process and discloses baisui (Chinese character) wine and a preparation method of the baisui wine. The wine is prepared from the following components in parts by weight: 13-15 parts of astragalus mongholicus baked with honey, 9-11 parts of angelica sinensis, 13-15 parts of poria with hostwood, 7-9 parts of codonopsis pilosula, 7-9 parts of radix ophiopogonis, 7-9 parts of tuckahoe, 7-9 parts of white atractylodes rhizome, 9-11 parts of rehmannia glutinosa, 9-11 parts of rehmannia root, 4-6 parts of cinnamon, 6-8 parts of schisandra chinensis, 7-9 parts of fructus corni, 7-9 parts of ligusticum wallichii, 7-9 parts of turtle rubber, 6-8 parts of notopterygium root, 7-9 parts of radices sileris, 7-9 parts of medlar, 7-9 parts of guangpi (Chinese character), 7-9 parts of red rose, 7-9 parts of honeysuckle, 7-9 parts of sophora flower, 7-9 parts of chrysanthemum, 7-9 parts of arabian jasmine flower, 180-220 parts of red dates, 180-220 parts of crystal sugar, honey, sorghum liquor and yellow rice or millet wine. According to the baisui (Chinese character) wine and the preparation method of the baisui wine, smell, color and luster, and taste of the zhougong baisui wine are improved, so that the taste is pure, mild and pleasant without excitement; the wine does not stab the throat or lead to dizziness, and is ruddy and touching in color and luster, plentiful in sweet smell and easy to be accepted.
Description
Technical field
The present invention relates to the method for making liquor field, be specifically related to a kind of wine at the age of one hundred years old and preparation method thereof.
Background technology
Week, public wine at the age of one hundred years old saw famous writer Liang Zhang hard iron " the trivial note of the resigning from office and returning home " book of showing of the Qing Dynasty the earliest, by public invention of week beyond the Great Wall, its formula is: honey is processed two liang of arrow stilbenes (being preparing astragalus membranaceus), Radix Angelicae Sinensis one or two 2 money, two liang of fushens, Radix Codonopsis one or two, the tuber of dwarf lilyturf one or two, Poria cocos one or two, the bighead atractylodes rhizome one or two, cultivated land one or two 2 money, the dried rhizome of rehmannia one or two 2 money, Chinese cassia tree six money, the five tastes eight money, fructus corni one or two, Ligusticum wallichii one or two, tortoise glue one or two, levisticum eight money, windproof one or two, matrimony vine one or two, wide skin one or two, all 18 flavors, two jin of additional red dates, two jin, rock sugar, bubble 20 jin, liquor of Chinese sorghum (coming from " the trivial note of resigning from office and returning home ").
Week, public wine at the age of one hundred years old was traditional Chinese medical science tradition tonic wine, belonged to assembled alcoholic drinks, was subject to the high praise of ancient Chinese medicine doctor, and it uses plurality of Chinese, the gas of tonifying spleen lung, and the moon of liver and kidney tonifying, and blood vessels, the replenishing essence marrow, make essence and blood vigorous, and qi and blood is abundant, and transporting is in harmonious proportion, and god rather clears away heart-fire, therefore it is at the age of one hundred years old to live.These side's negative and positive are taken into account, and compatibility is comprehensive, and to weak prolonged illness or person in middle and old age's body person of declining, informal dress can make yang blood and qi two Hes, and all kinds of diseases and ailments can be dispelled.Yet the week of preparing by conventional formulation, public wine at the age of one hundred years old existed color and luster more black, easily top, the peppery larynx of mouthfeel, Ma Kou, more bitter, not submissive, lack the deficiencies such as fragrance, makes most consumers be difficult to accept, more be difficult to adhere to taking, so just can't reach the due health-care effect of public wine at the age of one hundred years old of week.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of wine at the age of one hundred years old and preparation method thereof, make described wine at the age of one hundred years old improve at aspects such as mouthfeel, color and luster, fragrance, be easy to be accepted by the human consumer.
To achieve these goals, the invention provides following technical scheme:
A kind of wine at the age of one hundred years old, by raw material, honey, Chinese sorghum liquor and the yellow rice wine of following weight part, made:
Preparing astragalus membranaceus 13-15 weight part, Radix Angelicae Sinensis 9-11 weight part, fushen 13-15 weight part, Radix Codonopsis 7-9 weight part, the tuber of dwarf lilyturf 7-9 weight part, Poria cocos 7-9 weight part, bighead atractylodes rhizome 7-9 weight part, cultivated land 9-11 weight part, dried rhizome of rehmannia 9-11 weight part, Chinese cassia tree 4-6 weight part, five tastes 6-8 weight part, fructus corni 7-9 weight part, Ligusticum wallichii 7-9 weight part, tortoise glue 7-9 weight part, notopterygium root 6-8 weight part, windproof 7-9 weight part, matrimony vine 7-9 weight part, wide skin 7-9 weight part, red rose 7-9 weight part, Japanese Honeysuckle 7-9 weight part, sophora flower 7-9 weight part, chrysanthemum 7-9 weight part, Flower of Arabian Jasmine 7-9 weight part, red date 180-220 weight part, rock sugar 180-220 weight part.
Wherein, described parts by weight of raw materials is preferably:
Preparing astragalus membranaceus 14 weight parts, Radix Angelicae Sinensis 10 weight parts, fushen's 14 weight parts, Radix Codonopsis 8 weight parts, the tubers of dwarf lilyturf 8 weight part, Poria cocos 8 weight parts, the bighead atractylodes rhizome 8 weight parts, cultivated land 10 weight parts, the dried rhizome of rehmannia 10 weight parts, Chinese cassia tree 5 weight parts, the five tastes 7 weight parts, fructus corni 8 weight parts, Ligusticum wallichii 8 weight parts, tortoise glue 8 weight parts, notopterygium root 7 weight parts, windproof 8 weight parts, matrimony vine 8 weight parts, wide skin 8 weight parts, red rose 8 weight parts, Japanese Honeysuckle 8 weight parts, sophora flower 8 weight parts, chrysanthemum 8 weight parts, Flower of Arabian Jasmine 8 weight parts, red date 200 weight parts, rock sugar 200 weight parts,
And the preferred 36-154 weight part of honey, the preferred 3600-15400 weight part of Chinese sorghum liquor, yellow rice wine can quantitatively add according to the alcoholic strength that will prepare, is not specifically limited.
Existing all public wine at the age of one hundred years old, due to the Chinese sorghum liquor that contains plurality of Chinese composition and the high number of degrees, makes its color and luster more black, easy top, and the peppery larynx of mouthfeel, Ma Kou, not submissive, lack fragrance.The present invention is directed to these defects, carry out ratio optimization on the conventional formulation basis, and newly add red rose, Japanese Honeysuckle, sophora flower, chrysanthemum and five kinds of compositions of Flower of Arabian Jasmine, finally be aided with yellow rice wine and honey, address the aforementioned drawbacks.
With respect to the existing public wine at the age of one hundred years old of the single week that the wine base-prepared by the Chinese sorghum liquor that adopts, the present invention adopts two wine bases to prepare, and has newly increased yellow rice wine.The general number of degrees of Chinese sorghum liquor are higher, and sharp flavor is arranged, and the yellow rice wine number of degrees are low, and mouthfeel is submissive.Use the Chinese sorghum liquor of height and low yellow rice wine as two wine bases can make wine at the age of one hundred years old pure and pleasant, the stingless excitation of mouthfeel, do not sting larynx, non-top.Simultaneously, in order to coordinate the new formula of optimization, the alcoholic strength of described Chinese sorghum liquor is preferably 60%vol, and the alcoholic strength of described yellow rice wine is preferably 15-20%vol.
The present invention has used 5 kinds of fragrant flowers as new raw material.Its function is to make the fragrance of wine tempting.Existing week, public wine at the age of one hundred years old only had the delicate fragrance of white wine (Chinese sorghum liquor) and the medicine perfume (or spice) of herbal medicine, fragrance deficiency.And the fragrance of wine at the age of one hundred years old of the present invention is to be compounded with colored fragrance on the basis of aroma, medicine perfume (or spice), thereby its Charming fragrance, full.In addition, existing week, public wine at the age of one hundred years old contained the plurality of Chinese composition, make wine body color partially black, the present invention has optimized formula, has heightened the consumption of red date, matrimony vine, added again red rose simultaneously, these three kinds of raw materials with natural red pigments, its function is to improve the color and luster of wine, makes assembled alcoholic drinks of the present invention have agate red graceful free from vulgarity, color and luster is moving, is easy to be accepted by the human consumer.
In order to improve the mouthfeel of public wine at the age of one hundred years old of week, the present invention has added honey, and the wine at the age of one hundred years old that makes the present invention prepare is sweet, submissive, tasty and refreshing.
In addition, consider that existing week public wine at the age of one hundred years old lacks some inorganic salt and mineral element, as preferably, wine at the age of one hundred years old of the present invention also comprises thalassophile element (commercially available obtaining), and its content is preferably every 100mL week public wine at the age of one hundred years old containing the 0.42mL thalassophile element.Thalassophile element, it is deep seawater, for the seawater of the depth of water below 900 meters, stable components, cleaning, its water clusters contains HUMAN HEALTH indispensable more than 90 plants inorganic salt and mineral substance (comprising trace element), and it is extremely approximate that the molecule of its water clusters moisture, blood in human body is combined angle, and as easy as rolling off a log is absorption of human body.
The prepared wine at the age of one hundred years old of the present invention is all selected the pure natural raw material, meets the requirement of traditional Chinese medicine compatibility, through the food quality supervision test house, detects, and has no side effect.The abundant raw material newly added conventional formulation, not only at aspects such as color and luster, mouthfeel, fragrance, make the wine body that a higher lifting be arranged, and the effect of fragrant flower, honey and yellow rice wine increased by 5 on original herbal function basis in.
Wherein, Rose has strong liver and nourishing stomach, promoting blood flow to regulate menstruation, relax bowel, the effect of resolving stagnation for tranquilization, can chill out, balance internal secretion, the gas of enriching blood, liver and stomach be had to the effect of conditioning, the mood of releiving and anti-inflammation and sterilization, Ginseng Extract arranged, improve physique, the effect of moist skin;
Japanese Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times, the sweet cold air fragrance of its property, and clearing away heat with drugs sweet in flavor and cold in nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Japanese Honeysuckle can dispelling wind-heat, kind removing summer-heat blood poison also, and for various febrile diseases, as body heat, dermexanthesis, send out the cards such as spot, hot carbuncle carbuncle, swelling and pain in the throat, equal effect is remarkable;
Sophora flower taste delicate fragrance sweetness, rich vitamin and several mineral materials also have the effect of clearing heat and detoxicating, cool blood moistening lung, hypotensive, preventing apoplectic simultaneously;
Chrysanthemum has the effect of dispelling wind, heat-clearing, improving eyesight, removing toxic substances.The diseases such as primary treatment headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, furunculosis, pyogenic infections.Modern pharmacological research shows, chrysanthemum has treatment coronary heart disease, reduces blood pressure, prevents hyperlipidemia, antibiotic, antiviral, anti-inflammatory, the anti-ageing multiple pharmacologically active of waiting for a long time;
The symptom such as the volatilization oily matter that Flower of Arabian Jasmine is contained, have promoting the circulation of QI to relieve pain, separates the effect of strongly fragrant dissipating bind, can alleviate chest and abdomen swelling and pain, and diarrhea is tenesmus are the dietotherapy good merchantable brand of pain relieving.Flower of Arabian Jasmine has restraining effect to various bacteria, and oral administration and externally can be treated the inflammatory conditions such as hot eyes, sore, skin ulceration.
Yellow rice wine is auxiliary material or " medicine efficacy enhancing ingredient " very important on Chinese materia medica, yellow rice wine makings gentleness, and the number of degrees are low, nutritious, and the health effect is remarkable.Yellow rice wine contains the physiologically active ingredients such as polyphenol, melanoidin, gsh, has the removing free radical, prevention cardiovascular diseases, anticancer, the anti-ageing physiological function of waiting for a long time, can with the collaborative effective constituent that leaches each raw material of Chinese sorghum liquor, and be in harmonious proportion the mouthfeel of wine at the age of one hundred years old.
Honey is a kind of nutritious natural nourishing food, it is also one of the most frequently used invigorant, the trace element that contains the multiple organic acids such as the plurality of inorganic salt close with human serum concentration and VITAMIN, iron, calcium, copper, manganese, potassium, phosphorus and useful HUMAN HEALTH, and fructose, glucose, amylase, oxydase, reductase enzyme etc., there is nourishing, moisturize, removing toxic substances, beauty face-whitening-nourishing, the effect that relaxes bowel.
In the present invention prepared wine at the age of one hundred years old and existing certain commercially available week public wine at the age of one hundred years old the market Comparative Survey in, wine at the age of one hundred years old of the present invention all significantly is better than public wine at the age of one hundred years old of existing week on color, fragrance, mouthfeel, aftertaste, general overall feeling, and the human consumer more than 90% means can accept and adhere to taking.
In addition, the present invention also provides a kind of preparation method of wine at the age of one hundred years old, comprises the following steps:
Step 1, the raw material of following weight part is added to the hot dipping of Chinese sorghum liquor, then filters:
Preparing astragalus membranaceus 13-15 weight part, Radix Angelicae Sinensis 9-11 weight part, fushen 13-15 weight part, Radix Codonopsis 7-9 weight part, the tuber of dwarf lilyturf 7-9 weight part, Poria cocos 7-9 weight part, bighead atractylodes rhizome 7-9 weight part, cultivated land 9-11 weight part, dried rhizome of rehmannia 9-11 weight part, Chinese cassia tree 4-6 weight part, five tastes 6-8 weight part, fructus corni 7-9 weight part, Ligusticum wallichii 7-9 weight part, tortoise glue 7-9 weight part, notopterygium root 6-8 weight part, windproof 7-9 weight part, matrimony vine 7-9 weight part, wide skin 7-9 weight part, red rose 7-9 weight part, Japanese Honeysuckle 7-9 weight part, sophora flower 7-9 weight part, chrysanthemum 7-9 weight part, Flower of Arabian Jasmine 7-9 weight part, red date 180-220 weight part, rock sugar 180-220 weight part,
Step 2, gained filtrate for later use, Chinese sorghum liquor again hot dipping, the filtration of filter residue with step 1 identical weight;
Step 3,0-5 step 2 of repetition, merge the filtrate after at every turn filtering and refrigerate, and removes floating ice in filtrate after refrigeration, adds honey, yellow rice wine and obtain wine at the age of one hundred years old.
Wherein, the described raw material of step 1 is preferably:
Preparing astragalus membranaceus 14 weight parts, Radix Angelicae Sinensis 10 weight parts, fushen's 14 weight parts, Radix Codonopsis 8 weight parts, the tubers of dwarf lilyturf 8 weight part, Poria cocos 8 weight parts, the bighead atractylodes rhizome 8 weight parts, cultivated land 10 weight parts, the dried rhizome of rehmannia 10 weight parts, Chinese cassia tree 5 weight parts, the five tastes 7 weight parts, fructus corni 8 weight parts, Ligusticum wallichii 8 weight parts, tortoise glue 8 weight parts, notopterygium root 7 weight parts, windproof 8 weight parts, matrimony vine 8 weight parts, wide skin 8 weight parts, red rose 8 weight parts, Japanese Honeysuckle 8 weight parts, sophora flower 8 weight parts, chrysanthemum 8 weight parts, Flower of Arabian Jasmine 8 weight parts, red date 200 weight parts, rock sugar 200 weight parts,
According to the taste of different crowd, select, preparation method's of the present invention hot dipping number of times is 2-7 time (adopt first raw material, all the other all adopt the filter residue after hot dipping last time is filtered several times), then merges the filtrate after each hot dipping, filtration.The less taste of traditional Chinese medicine of hot dipping number of times is denseer, and the more taste of traditional Chinese medicine of hot dipping number of times is lighter.
The parts by weight of the Chinese sorghum liquor of each hot dipping of the present invention are preferably 1800-2200 part, more preferably 2000 parts.For the sweetness that guarantees public wine at the age of one hundred years old of the present invention's week, submissive, tasty and refreshing sensation, honey weight increases with the hot dipping number of times equally, avoids the increase of capacity for liquor and waters down the sweetness of honey, as preferably, the parts by weight of described honey are 36-154 part, specifically look the hot dipping number of times and regulate.And the present invention is preferred, each hot dipping correspondence adds the honey of 18-22 weight part, and more preferably each hot dipping correspondence adds the honey of 20 weight parts.
Hot dipping in preparation method of the present invention all is preferably 60 ℃ of constant temperature 2 hours, under the condition that it is 60% that described refrigeration is preferably at-12 ℃, relative humidity standing 7 days.The effect of refrigeration except can make the wine body mellow plentiful, some impurity, precipitation can also be formed to floating ice and are removed, improve wine body clarity, more can embody the moving color and luster of wine at the age of one hundred years old.
The present invention, by adding honey and yellow rice wine can be modulated into the wine at the age of one hundred years old of different wine precision number, is adapted to different human consumers, and it is quantitative that the add-on of yellow rice wine is looked alcoholic strength.As preferably, preparation method of the present invention also is included in and adds the step that honey, yellow rice wine add thalassophile element simultaneously, and its content is preferably every 100mL week public wine at the age of one hundred years old containing the 0.42mL thalassophile element.
From above technical scheme, the present invention is by optimizing public wine formula at the age of one hundred years old of original week, and increase in 5 fragrant flower as new raw material, be aided with yellow rice wine and honey, improved greatly the fragrance, color and luster, mouthfeel of all public affairs wine at the age of one hundred years old etc., pure and pleasant, the stingless excitation of prepared wine mouthfeel at the age of one hundred years old, do not stung larynx, non-top, the red rhythm of color and luster is moving, fragrance full, be better than currently available products, be easy to be accepted by the human consumer.
Embodiment
The invention discloses a kind of wine at the age of one hundred years old and preparation method thereof, those skilled in the art can use for reference this paper content, suitably improve processing parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they all are deemed to be included in the present invention.Product of the present invention and preparation method are described by preferred embodiment, the related personnel obviously can be changed methods and applications as herein described or suitably change and combination within not breaking away from content of the present invention, spirit and scope, realizes and apply the technology of the present invention.
Below with regard to a kind of wine at the age of one hundred years old provided by the present invention and preparation method thereof, be described further.
Embodiment 1: by preparation method of the present invention, prepare wine at the age of one hundred years old
Take preparing astragalus membranaceus 70 grams, Radix Angelicae Sinensis 50 grams, fushen's 70 grams, Radix Codonopsis 40 grams, the tubers of dwarf lilyturf 40 gram, Poria cocos 40 grams, the bighead atractylodes rhizome 40 grams, cultivated land 50 grams, the dried rhizome of rehmannia 50 grams, Chinese cassia tree 25 grams, the five tastes 35 grams, fructus corni 40 grams, Ligusticum wallichii 40 grams, tortoise glue 40 grams, notopterygium root 35 grams, windproof 40 grams, matrimony vine 40 grams, wide skin 40 grams, red rose 40 grams, Japanese Honeysuckle 40 grams, sophora flower 40 grams, chrysanthemum 40 grams, Flower of Arabian Jasmine 40 grams, red date 1000 grams, rock sugar 1000 grams (raw material that volume is larger will be thinly sliced), put in 10000 gram 60%vol Chinese sorghum liquors, 60 ℃ of heating of constant temperature 2 hours, then filter, filtrate for later use, filter residue is again with 60 ℃ of heating of 10000 gram 60%vol Chinese sorghum liquor constant temperature 2 hours, then filter, merge filtrate twice.
Filtrate is put into to cooling the storing sth. in a cellar 7 days of wine cellar of fixed temperature and humidity, the temperature of storing sth. in a cellar is controlled at-12 ℃, and humidity will be frozen and pull out after being controlled at 60%, 7 day, add 200 gram honey, and reconciles into 38%vol with the 20%vol yellow rice wine and obtain wine at the age of one hundred years old.
Embodiment 2: by preparation method of the present invention, prepare wine at the age of one hundred years old
Take preparing astragalus membranaceus 65 grams, Radix Angelicae Sinensis 45 grams, fushen's 65 grams, Radix Codonopsis 35 grams, the tubers of dwarf lilyturf 35 gram, Poria cocos 35 grams, the bighead atractylodes rhizome 35 grams, cultivated land 45 grams, the dried rhizome of rehmannia 45 grams, Chinese cassia tree 20 grams, the five tastes 30 grams, fructus corni 35 grams, Ligusticum wallichii 35 grams, tortoise glue 35 grams, notopterygium root 30 grams, windproof 35 grams, matrimony vine 35 grams, wide skin 35 grams, red rose 35 grams, Japanese Honeysuckle 35 grams, sophora flower 35 grams, chrysanthemum 35 grams, Flower of Arabian Jasmine 35 grams, red date 900 grams, rock sugar 900 grams (raw material that volume is larger will be thinly sliced), put in 9000 gram 60%vol Chinese sorghum liquors, 60 ℃ of heating of constant temperature 2 hours, then filter, filtrate for later use, filter residue is again with 60 ℃ of heating of 9000 gram 60%vol Chinese sorghum liquor constant temperature 2 hours, then filter, filtrate for later use, filter residue is then with 60 ℃ of heating of 9000 gram 60%vol Chinese sorghum liquor constant temperature 2 hours, then filter, filtrate for later use, filter residue is followed hot dipping, so mode has hot dipping altogether 7 times, merge 7 times filtrate.
Filtrate is put into to cooling the storing sth. in a cellar 7 days of wine cellar of fixed temperature and humidity, the temperature of storing sth. in a cellar is controlled at-12 ℃, and humidity will be frozen and pull out after being controlled at 60%, 7 day, add 630 gram honey, and reconciles into 52%vol with the 15%vol yellow rice wine and obtain wine at the age of one hundred years old.
Embodiment 3: by preparation method of the present invention, prepare wine at the age of one hundred years old
Take preparing astragalus membranaceus 75 grams, Radix Angelicae Sinensis 55 grams, fushen's 75 grams, Radix Codonopsis 45 grams, the tubers of dwarf lilyturf 45 gram, Poria cocos 45 grams, the bighead atractylodes rhizome 45 grams, cultivated land 55 grams, the dried rhizome of rehmannia 55 grams, Chinese cassia tree 30 grams, the five tastes 40 grams, fructus corni 45 grams, Ligusticum wallichii 45 grams, tortoise glue 45 grams, notopterygium root 40 grams, windproof 45 grams, matrimony vine 45 grams, wide skin 45 grams, red rose 45 grams, Japanese Honeysuckle 45 grams, sophora flower 45 grams, chrysanthemum 45 grams, Flower of Arabian Jasmine 45 grams, red date 1100 grams, rock sugar 1100 grams (raw material that volume is larger will be thinly sliced), put in 11000 gram 60%vol Chinese sorghum liquors, 60 ℃ of heating of constant temperature 2 hours, then filter, filtrate for later use, filter residue is again with 60 ℃ of heating of 11000 gram 60%vol Chinese sorghum liquor constant temperature 2 hours, then filter, filtrate for later use, filter residue is then with 60 ℃ of heating of 11000 gram 60%vol Chinese sorghum liquor constant temperature 2 hours, then filter, filtrate for later use, filter residue is then with 60 ℃ of heating of 11000 gram 60%vol Chinese sorghum liquor constant temperature 2 hours, then filter, merge 4 times filtrate.
Filtrate is put into to cooling the storing sth. in a cellar 7 days of wine cellar of fixed temperature and humidity, the temperature of storing sth. in a cellar is controlled at-12 ℃, and humidity will be frozen and pull out after being controlled at 60%, 7 day, add 440 gram honey, and reconciles into 45%vol with the 20%vol yellow rice wine and obtain wine at the age of one hundred years old.
Embodiment 4: the census of population of wine mouthfeel at the age of one hundred years old of the present invention, fragrance, color and luster, aftertaste
Survey group: the grownup with full capacity for civil acts; Oneself, household and relatives are not engaged in responsive industry; Do not accept any market survey within nearly half a year; Suitably drink assembled alcoholic drinks, and frequency is more than weekly; Age is 25-75 men and women's property interviewee in year, totally 1000 people.
Investigation result is in Table 1 and table 2, and degree of recognition is in per-cent.
Table 1 color and luster, fragrance investigation result
As can be seen from Table 1, the color and luster of wine at the age of one hundred years old of the present invention is had higher rating, and the people up to 67% quotes desire.Aspect fragrance, the distinctive flower of wine at the age of one hundred years old of the present invention, medicine, wine three perfume (or spice) get a good review, and aromatic flavour is pure.
Table 2 mouthfeel, aftertaste investigation result
As can be seen from Table 2, the survey group thinks very highly to the mouthfeel of wine at the age of one hundred years old of the present invention, especially in sweet and refreshing good to eat, the not evaluation aspect the not peppery larynx of top.Aspect aftertaste, the survey group has also provided aromatic, pleasant, long, sweet higher rating.
Embodiment 5: the comparative census of population of mouthfeel, fragrance, color and luster, aftertaste
Choose existing commercially available public wine at the age of one hundred years old of a week, the wine at the age of one hundred years old prepared with the present invention together carries out the degree of recognition investigation of mouthfeel, fragrance, color and luster, 4 aspects of aftertaste, and the survey group is with embodiment 4, and investigation result is in Table 3, and degree of recognition is per-cent.
Table 3 comparative investigation result
As shown in Table 3, the degree of recognition of wine at the age of one hundred years old of the present invention aspect 4 of mouthfeels, fragrance, color and luster, aftertaste all is significantly higher than public wine at the age of one hundred years old of existing week, and overall degree of recognition is also far above currently available products.Show that week of the present invention public wine at the age of one hundred years old is greatly improved aspect 4 of mouthfeels, fragrance, color and luster, aftertaste, is easy to be accepted by the human consumer.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a wine at the age of one hundred years old, is characterized in that, by following weight part:
Preparing astragalus membranaceus 13-15 weight part, Radix Angelicae Sinensis 9-11 weight part, fushen 13-15 weight part, Radix Codonopsis 7-9 weight part, the tuber of dwarf lilyturf 7-9 weight part, Poria cocos 7-9 weight part, bighead atractylodes rhizome 7-9 weight part, cultivated land 9-11 weight part, dried rhizome of rehmannia 9-11 weight part, Chinese cassia tree 4-6 weight part, five tastes 6-8 weight part, fructus corni 7-9 weight part, Ligusticum wallichii 7-9 weight part, tortoise glue 7-9 weight part, notopterygium root 6-8 weight part, windproof 7-9 weight part, matrimony vine 7-9 weight part, wide skin 7-9 weight part, red rose 7-9 weight part, Japanese Honeysuckle 7-9 weight part, sophora flower 7-9 weight part, chrysanthemum 7-9 weight part, Flower of Arabian Jasmine 7-9 weight part, red date 180-220 weight part, rock sugar 180-220 weight part, with honey, Chinese sorghum liquor and yellow rice wine are made.
2. wine at the age of one hundred years old according to claim 1, is characterized in that, the weight part of described raw material is as follows:
Preparing astragalus membranaceus 14 weight parts, Radix Angelicae Sinensis 10 weight parts, fushen's 14 weight parts, Radix Codonopsis 8 weight parts, the tubers of dwarf lilyturf 8 weight part, Poria cocos 8 weight parts, the bighead atractylodes rhizome 8 weight parts, cultivated land 10 weight parts, the dried rhizome of rehmannia 10 weight parts, Chinese cassia tree 5 weight parts, the five tastes 7 weight parts, fructus corni 8 weight parts, Ligusticum wallichii 8 weight parts, tortoise glue 8 weight parts, notopterygium root 7 weight parts, windproof 8 weight parts, matrimony vine 8 weight parts, wide skin 8 weight parts, red rose 8 weight parts, Japanese Honeysuckle 8 weight parts, sophora flower 8 weight parts, chrysanthemum 8 weight parts, Flower of Arabian Jasmine 8 weight parts, red date 200 weight parts, rock sugar 200 weight parts.
3. wine at the age of one hundred years old according to claim 1, is characterized in that, the parts by weight of described Chinese sorghum liquor are 3600-15400 part.
4. wine at the age of one hundred years old according to claim 1, is characterized in that, the parts by weight of described honey are 36-154 part.
5. wine at the age of one hundred years old according to claim 1, is characterized in that, also comprises thalassophile element.
6. wine at the age of one hundred years old according to claim 5, is characterized in that, the content of described thalassophile element is that every 100mL wine at the age of one hundred years old is containing the 0.42mL thalassophile element.
7. the preparation method of a wine at the age of one hundred years old, is characterized in that, comprises the following steps:
Step 1, the raw material of following weight part is added to the hot dipping of Chinese sorghum liquor, then filters:
Preparing astragalus membranaceus 13-15 weight part, Radix Angelicae Sinensis 9-11 weight part, fushen 13-15 weight part, Radix Codonopsis 7-9 weight part, the tuber of dwarf lilyturf 7-9 weight part, Poria cocos 7-9 weight part, bighead atractylodes rhizome 7-9 weight part, cultivated land 9-11 weight part, dried rhizome of rehmannia 9-11 weight part, Chinese cassia tree 4-6 weight part, five tastes 6-8 weight part, fructus corni 7-9 weight part, Ligusticum wallichii 7-9 weight part, tortoise glue 7-9 weight part, notopterygium root 6-8 weight part, windproof 7-9 weight part, matrimony vine 7-9 weight part, wide skin 7-9 weight part, red rose 7-9 weight part, Japanese Honeysuckle 7-9 weight part, sophora flower 7-9 weight part, chrysanthemum 7-9 weight part, Flower of Arabian Jasmine 7-9 weight part, red date 180-220 weight part, rock sugar 180-220 weight part,
Step 2, gained filtrate for later use, Chinese sorghum liquor again hot dipping, the filtration of filter residue with step 1 identical weight;
Step 3,0-5 step 2 of repetition, merge the filtrate after at every turn filtering and refrigerate, and removes floating ice in filtrate after refrigeration, adds honey, yellow rice wine and obtain wine at the age of one hundred years old.
8. preparation method according to claim 7, is characterized in that, the parts by weight of the Chinese sorghum liquor of described each hot dipping are 1800-2200 part.
9. preparation method according to claim 7, is characterized in that, the parts by weight of described honey are 36-154 part.
10. preparation method according to claim 7, is characterized in that, also is included in and adds the step that honey, yellow rice wine add thalassophile element simultaneously.
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