CN106190689A - A kind of Herba Taraxaci cooking wine and preparation method thereof - Google Patents

A kind of Herba Taraxaci cooking wine and preparation method thereof Download PDF

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Publication number
CN106190689A
CN106190689A CN201610526526.2A CN201610526526A CN106190689A CN 106190689 A CN106190689 A CN 106190689A CN 201610526526 A CN201610526526 A CN 201610526526A CN 106190689 A CN106190689 A CN 106190689A
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herba taraxaci
cooking wine
caulis
juice
rhizoma
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徐尚英
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Anhui Sea God's Yellow Rice Wine Group Co ltd
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Anhui Sea God's Yellow Rice Wine Group Co ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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    • A61K36/484—Glycyrrhiza (licorice)
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    • A61K36/52—Juglandaceae (Walnut family)
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    • A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
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    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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    • A61K36/88—Liliopsida (monocotyledons)
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Abstract

The invention discloses a kind of Herba Taraxaci cooking wine and preparation method thereof, the weight portion of its constitutive material is: Flos Lonicerae 80 100, Herba Taraxaci 100 150, Semen sojae atricolor 300 400, fructus zizaniae caduciflorae 200 250, Caulis Trachelospermi 57, Pericarpium Mali pumilae 24, walnut shell 57, willow mulberry 45, Arillus Longan 20 25, Rhizoma Wenyujin Concisum 46, Caulis et Folium Chrysanthemi segeti 6 10, green water cress 15 20, Cortex Moutan 46, Rhizoma Nelumbinis leaf 57, sodium selenite 12, cane sugar powder 24, Semen Ziziphi Spinosae (parched) 8 12, Radix Glycyrrhizae (processed with honey) 10 15, Thallus Laminariae 8 10, toppings 50 60, Sal 20 25；The cooking wine manufacture method of the present invention is simple, formula reasonable, comprehensive nutrition, Herba Taraxaci its be mainly composed of taraxacin, taraxacin, pectin, inulin, choline etc., pulmonary carcinoma, gastric cancer, the esophageal carcinoma and other kinds of tumors can be prevented and treated, add flavoring agent and be possible not only to change the taste of cooking wine, and the nutritive value of cooking wine can be strengthened, add the plurality of Chinese health-care components such as Rhizoma Wenyujin Concisum, Cortex Moutan, Rhizoma Nelumbinis leaf simultaneously, there is antibacterial, anticancer, antiinflammatory and the health-care effect such as antipyretic.

Description

A kind of Herba Taraxaci cooking wine and preparation method thereof
Technical field
The present invention relates to a kind of Herba Taraxaci cooking wine and preparation method thereof, belong to flavoring agent technical field.
Background technology
Cooking wine is the address of culinary art wine, adds yellow wine/high-grade Shaoxing wine brew, fragrant aroma fragrance, the sweet aromatic thickness of taste, the cooking Time add cooking wine, not only can effectively remove the smell of fish, meat, and can allow cuisine flavouring aodorization；Cooking wine can increase food Fragrance, goes raw meat solution greasy, and meanwhile, it is also rich in the nutritional labeling of multiple needed by human, even can also reduce culinary art in vegetable Chlorophyllous destruction；Cooking wine contains 8 kinds of aminoacid of needed by human, and these 8 kinds of essential amino acids are all that human body can not synthesize voluntarily , need to provide inside diet；At present the mouthfeel of cooking wine is the most single, taste is strong, slightly acerbity, is not suitable for common Consumer drinks, and along with health of people consciousness strengthens day by day, has the low sugar cooking wine of health care increasingly by consumer Favor.
Summary of the invention
It is an object of the invention to provide a kind of Herba Taraxaci cooking wine and preparation method thereof.
The present invention adopts the following technical scheme that
Herba Taraxaci cooking wine, the weight portion of its constitutive material is: Flos Lonicerae 80-100, Herba Taraxaci 100-150, Semen sojae atricolor 300-400, black Rice 200-250, Caulis Trachelospermi 5-7, Pericarpium Mali pumilae 2-4, walnut shell 5-7, willow mulberry 4-5, Arillus Longan 20-25, Rhizoma Wenyujin Concisum 4-6, Caulis et Folium Chrysanthemi segeti 6-10, green water cress 15-20, Cortex Moutan 4-6, Rhizoma Nelumbinis leaf 5-7, sodium selenite 1-2, cane sugar powder 2-4, Semen Ziziphi Spinosae (parched) 8-12, processed with honey Radix Glycyrrhizae 10-15, Thallus Laminariae 8-10, toppings 50-60, Sal 20-25.
Herba Taraxaci cooking wine, the weight portion of its constitutive material is: Flos Lonicerae 90, Herba Taraxaci 120, Semen sojae atricolor 350, fructus zizaniae caduciflorae 220, network Stone rattan 6, Pericarpium Mali pumilae 3, walnut shell 6, willow mulberry 4.5, Arillus Longan 22, Rhizoma Wenyujin Concisum 5, Caulis et Folium Chrysanthemi segeti 8, green water cress 18, Cortex Moutan 5, Rhizoma Nelumbinis Leaf 6, sodium selenite 1.5, cane sugar powder 3, Semen Ziziphi Spinosae (parched) 10, Radix Glycyrrhizae (processed with honey) 12, Thallus Laminariae 9, toppings 55, Sal 22.
The manufacture method of Herba Taraxaci cooking wine, including herein below:
(1) first Caulis Trachelospermi, Pericarpium Mali pumilae, walnut shell, willow mulberry, Rhizoma Wenyujin Concisum, Cortex Moutan, Rhizoma Nelumbinis leaf, Radix Glycyrrhizae (processed with honey) are washed with water Only, then decocting 10-20 minute, it is filtrated to get for the first time filtrate, add water secondary decocting 20-30 minute the most again by filtering residue, Filter to obtain second time filtrate, by the first filtrate and the second filtrate mixing for standby use；
(2) Arillus Longan, Caulis et Folium Chrysanthemi segeti, green water cress, Semen Ziziphi Spinosae (parched), Thallus Laminariae are cleaned, take out after soaking 3-4 hour with clear water, be placed in In Guo, take out after cooking, mix with the water of 2-3 times amount and be placed in defibrination in fiberizer, be subsequently adding sodium selenite, cane sugar powder, fill Dividing stirring, mixing, ferment 10-12 hour under the conditions of 30-35 DEG C, cross colloid mill, gained serosity enters spray dryer, obtains powder Standby；
(3) Flos Lonicerae, Herba Taraxaci, Semen sojae atricolor, fructus zizaniae caduciflorae are cleaned, be subsequently adding the pure water of 10-15 times amount, pulping of polishing, then Adding above-mentioned steps (1) filtrate, step (2) powder and toppings, mixing is boiled, and smashs to pieces after boiling, and then accompanies into Sal, mixes Even, to put in cylinder and ferment, temperature is maintained at 25-30 DEG C, ferments 25-28 days, obtains fermented product, filter to get filtrate, and filters subpackage ?.
The constitutive material formula of described toppings is: matcha powder 10-15, Volvariella volvacea (Bull.Ex Franch.) Singer． 5-10, fresh Artemusia lactiflora Wall. 2-5, fresh lemon Lemon sheet 4-6, jasmine pollen 6-8, Flos Rosae Rugosas pollen 3-4, spinach juice 5-7, Radix Dauci Sativae juice 2-4, maltodextrin 0.5-0.6, tomato sauce 6- 10；Its manufacture method is as follows: weigh each raw material by constitutive material formula, first that fresh Artemusia lactiflora Wall., Fresh Lemon sheet is pure with appropriate Water purification adds in juice extractor, mixes taking juice of squeezing the juice；Volvariella volvacea (Bull.Ex Franch.) Singer． is cut into granular, is subsequently adding in above-mentioned juice, and adds wherein Enter other residue constitutive material, stirring and evenly mixing, place in baking machine and bake, pulverizing and get final product after cooling.
Beneficial effects of the present invention:
The cooking wine manufacture method of the present invention is simple, formula rationally, comprehensive nutrition, Herba Taraxaci its be mainly composed of taraxacin, Pu Herba Taraxaci bitter principle, pectin, inulin, choline etc., can prevent and treat pulmonary carcinoma, gastric cancer, the esophageal carcinoma and other kinds of tumors, adds flavoring agent not only The taste of cooking wine can be changed, and the nutritive value of cooking wine can be strengthened, add Rhizoma Wenyujin Concisum, Cortex Moutan, Rhizoma Nelumbinis leaf etc. simultaneously Plurality of Chinese health-care components, has antibacterial, anticancer, antiinflammatory and the health-care effect such as antipyretic.
Detailed description of the invention
Embodiment 1: Herba Taraxaci cooking wine, the weight (g) of its constitutive material is: Flos Lonicerae 90, Herba Taraxaci 120, Semen sojae atricolor 350, Fructus zizaniae caduciflorae 220, Caulis Trachelospermi 6, Pericarpium Mali pumilae 3, walnut shell 6, willow mulberry 4.5, Arillus Longan 22, Rhizoma Wenyujin Concisum 5, Caulis et Folium Chrysanthemi segeti 8, green water cress 18, male Cortex Moutan 5, Rhizoma Nelumbinis leaf 6, sodium selenite 1.5, cane sugar powder 3, Semen Ziziphi Spinosae (parched) 10, Radix Glycyrrhizae (processed with honey) 12, Thallus Laminariae 9, toppings 55, Sal 22。
The manufacture method of Herba Taraxaci cooking wine, including herein below:
(1) first Caulis Trachelospermi, Pericarpium Mali pumilae, walnut shell, willow mulberry, Rhizoma Wenyujin Concisum, Cortex Moutan, Rhizoma Nelumbinis leaf, Radix Glycyrrhizae (processed with honey) are washed with water Only, then decocting 10-20 minute, it is filtrated to get for the first time filtrate, add water secondary decocting 20-30 minute the most again by filtering residue, Filter to obtain second time filtrate, by the first filtrate and the second filtrate mixing for standby use；
(2) Arillus Longan, Caulis et Folium Chrysanthemi segeti, green water cress, Semen Ziziphi Spinosae (parched), Thallus Laminariae are cleaned, take out after soaking 3-4 hour with clear water, be placed in In Guo, take out after cooking, mix with the water of 2-3 times amount and be placed in defibrination in fiberizer, be subsequently adding sodium selenite, cane sugar powder, fill Dividing stirring, mixing, ferment 10-12 hour under the conditions of 30-35 DEG C, cross colloid mill, gained serosity enters spray dryer, obtains powder Standby；
(3) Flos Lonicerae, Herba Taraxaci, Semen sojae atricolor, fructus zizaniae caduciflorae are cleaned, be subsequently adding the pure water of 10-15 times amount, pulping of polishing, then Adding above-mentioned steps (1) filtrate, step (2) powder and toppings, mixing is boiled, and smashs to pieces after boiling, and then accompanies into Sal, mixes Even, to put in cylinder and ferment, temperature is maintained at 25-30 DEG C, ferments 25-28 days, obtains fermented product, filter to get filtrate, and filters subpackage ?.
Constitutive material formula (g) of described toppings is: matcha powder 12, Volvariella volvacea (Bull.Ex Franch.) Singer． 8, fresh Artemusia lactiflora Wall. 3.5, Fresh Lemon sheet 5, jasmine pollen 7, Flos Rosae Rugosas pollen 3.5, spinach juice 6, Radix Dauci Sativae juice 3, maltodextrin 0.55, tomato sauce 8；Its manufacture method is as follows: Weigh each raw material by constitutive material formula, first fresh Artemusia lactiflora Wall., Fresh Lemon sheet are added in juice extractor with appropriate pure water, mixed Conjunction is squeezed the juice taking juice；Volvariella volvacea (Bull.Ex Franch.) Singer． is cut into granular, is subsequently adding in above-mentioned juice, and be added thereto to other residue constitutive material, Stirring and evenly mixing, places in baking machine and bakes, pulverizing and get final product after cooling.

Claims (4)

1. a Herba Taraxaci cooking wine, it is characterised in that the weight portion of its constitutive material is: Flos Lonicerae 80-100, Herba Taraxaci 100- 150, Semen sojae atricolor 300-400, fructus zizaniae caduciflorae 200-250, Caulis Trachelospermi 5-7, Pericarpium Mali pumilae 2-4, walnut shell 5-7, willow mulberry 4-5, Arillus Longan 20- 25, Rhizoma Wenyujin Concisum 4-6, Caulis et Folium Chrysanthemi segeti 6-10, green water cress 15-20, Cortex Moutan 4-6, Rhizoma Nelumbinis leaf 5-7, sodium selenite 1-2, cane sugar powder 2-4, Semen Ziziphi Spinosae (parched) 8-12, Radix Glycyrrhizae (processed with honey) 10-15, Thallus Laminariae 8-10, toppings 50-60, Sal 20-25.
Herba Taraxaci cooking wine the most according to claim 1, it is characterised in that the weight portion of its constitutive material is: Flos Lonicerae 90, Herba Taraxaci 120, Semen sojae atricolor 350, fructus zizaniae caduciflorae 220, Caulis Trachelospermi 6, Pericarpium Mali pumilae 3, walnut shell 6, willow mulberry 4.5, Arillus Longan 22, Rhizoma Wenyujin Concisum 5, Caulis et Folium Chrysanthemi segeti 8, green water cress 18, Cortex Moutan 5, Rhizoma Nelumbinis leaf 6, sodium selenite 1.5, cane sugar powder 3, Semen Ziziphi Spinosae (parched) 10, Radix Glycyrrhizae (processed with honey) 12, opotism Dish 9, toppings 55, Sal 22.
3. the manufacture method of a Herba Taraxaci cooking wine as claimed in claim 1, it is characterised in that include herein below:
(1) first Caulis Trachelospermi, Pericarpium Mali pumilae, walnut shell, willow mulberry, Rhizoma Wenyujin Concisum, Cortex Moutan, Rhizoma Nelumbinis leaf, Radix Glycyrrhizae (processed with honey) are washed with water Only, then decocting 10-20 minute, it is filtrated to get for the first time filtrate, add water secondary decocting 20-30 minute the most again by filtering residue, Filter to obtain second time filtrate, by the first filtrate and the second filtrate mixing for standby use；
(2) Arillus Longan, Caulis et Folium Chrysanthemi segeti, green water cress, Semen Ziziphi Spinosae (parched), Thallus Laminariae are cleaned, take out after soaking 3-4 hour with clear water, be placed in In Guo, take out after cooking, mix with the water of 2-3 times amount and be placed in defibrination in fiberizer, be subsequently adding sodium selenite, cane sugar powder, fill Dividing stirring, mixing, ferment 10-12 hour under the conditions of 30-35 DEG C, cross colloid mill, gained serosity enters spray dryer, obtains powder Standby；
(3) Flos Lonicerae, Herba Taraxaci, Semen sojae atricolor, fructus zizaniae caduciflorae are cleaned, be subsequently adding the pure water of 10-15 times amount, pulping of polishing, then Adding above-mentioned steps (1) filtrate, step (2) powder and toppings, mixing is boiled, and smashs to pieces after boiling, and then accompanies into Sal, mixes Even, to put in cylinder and ferment, temperature is maintained at 25-30 DEG C, ferments 25-28 days, obtains fermented product, filter to get filtrate, and filters subpackage ?.
Herba Taraxaci cooking wine the most according to claim 1, it is characterised in that the constitutive material formula of described toppings is: Matcha powder 10-15, Volvariella volvacea (Bull.Ex Franch.) Singer． 5-10, fresh Artemusia lactiflora Wall. 2-5, Fresh Lemon sheet 4-6, jasmine pollen 6-8, Flos Rosae Rugosas pollen 3-4, spinach juice 5-7, Radix Dauci Sativae juice 2-4, maltodextrin 0.5-0.6, tomato sauce 6-10；Its manufacture method is as follows: weigh respectively by constitutive material formula Raw material, first adds in juice extractor by fresh Artemusia lactiflora Wall., Fresh Lemon sheet with appropriate pure water, mixes taking juice of squeezing the juice；By Volvariella volvacea (Bull.Ex Franch.) Singer． It is cut into granular, is subsequently adding in above-mentioned juice, and be added thereto to other residue constitutive material, stirring and evenly mixing, place into baking Machine is baked, pulverizing and get final product after cooling.
CN201610526526.2A 2016-07-06 2016-07-06 A kind of Herba Taraxaci cooking wine and preparation method thereof Pending CN106190689A (en)

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CN106923292A (en) * 2017-03-10 2017-07-07 安徽省禾裕黄酒有限公司 A kind of garlic juice cooking wine
CN111034976A (en) * 2019-12-17 2020-04-21 四川传世手功粉业有限公司 Vermicelli seasoning and preparation process thereof

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CN103494152A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same
CN103876097A (en) * 2014-02-20 2014-06-25 安徽海神黄酒集团有限公司 Ginger-shallot healthcare cooking wine and preparation method thereof
CN104012924A (en) * 2014-05-13 2014-09-03 安徽味仙食品有限公司 Plant enzymatic cooking wine and preparation method thereof
CN105062759A (en) * 2015-07-20 2015-11-18 上海理工大学 Brewing method of antrodia camphorata red-yeast yellow wine

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CN103409274A (en) * 2013-07-11 2013-11-27 池州市立泰黄酒有限公司 Glutinous rice brewed yellow wine and preparation method thereof
CN103494152A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Blueberry sweet-scented osmanthus scent cooking wine and method for preparing same
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* Cited by examiner, † Cited by third party
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CN106923292A (en) * 2017-03-10 2017-07-07 安徽省禾裕黄酒有限公司 A kind of garlic juice cooking wine
CN111034976A (en) * 2019-12-17 2020-04-21 四川传世手功粉业有限公司 Vermicelli seasoning and preparation process thereof

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