CN107384702A - A kind of preparation method of peach blossom wine - Google Patents
A kind of preparation method of peach blossom wine Download PDFInfo
- Publication number
- CN107384702A CN107384702A CN201710639955.5A CN201710639955A CN107384702A CN 107384702 A CN107384702 A CN 107384702A CN 201710639955 A CN201710639955 A CN 201710639955A CN 107384702 A CN107384702 A CN 107384702A
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- petal
- pistil
- wine
- peach blossom
- preparation
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of peach blossom wine, following operation is included：(1) fresh peach blossom is plucked, petal and pistil are separated, cleaned with clear water, is dried, being 3 DEG C~0 DEG C by pistil keeping temperature is freeze-dried 15~35 minutes, standby；Petal is pickled 5~7 days with rock sugar, standby；(2) pistil and petal obtained by step (1) is taken to be mixed with tsaoko, emblic, matrimony vine and olive, it is 10~20 DEG C of sealing immersions to add the rice wine keeping temperature that alcohol sag is 30~45 °, is produced.The present invention, which prepares gained peach blossom wine, has the delicate fragrance of peach blossom, meanwhile, the petal after being pickled to the pistil after treating and sugar is steep in wine, it is possible to increase is contained active ingredient in products obtained therefrom in peach blossom, and is retained original flavor.
Description
Technical field
The present invention relates to a kind of preparation method of dinner party with singsong girls in attendance, more particularly to a kind of preparation method of peach blossom wine.
Background technology
At present, the kind of wine has the flowery odour for a lot, improving wine, and colored essence is generally all called in the wine made and is formed
Dinner party with singsong girls in attendance, this dinner party with singsong girls in attendance, though there is flowery odour, spend it is middle have the composition of human nutrition can not be present in wine, especially
It is that different flowers contains different active ingredient, therefore there is different, such as safflower to human body that there is work of activating blood and relaxing tendons
With；Rose has sedative action with all worries set aside, and practice is found, peach blossom, which has, to be promoted human metabolism, removes human toxin, improve
The effect of skin quality, at present people simply fresh peach blossom is soaked in white wine, then take beverage to use, this method can not have
Effect intactly obtains active ingredient from peach blossom, and the active ingredient in peach blossom can not be played effectively.
The information for being disclosed in the background section is merely intended to understanding of the increase to the general background of the present invention, without answering
It has been the prior art well known to persons skilled in the art when being considered as recognizing or implying the information structure in any form.
The content of the invention
The present invention invents a kind of peach blossom wine to obtain a kind of peach blossom wine with peach blossom fragrance and rich in nutrition, nourishing
Preparation method.
To achieve the above object, technical scheme provided by the invention is as follows：
A kind of preparation method of peach blossom wine, includes following operation：
(1) fresh peach blossom is plucked, petal and pistil are separated, cleaned with clear water, is dried, is -3 DEG C by pistil keeping temperature
~0 DEG C is freeze-dried 15~35 minutes, standby；Petal is pickled 5~7 days with rock sugar, standby；
(2) pistil and petal obtained by step (1) is taken to be mixed with tsaoko, emblic, matrimony vine and olive, adding alcohol sag is
30~45 ° of rice wine keeping temperature is that 10~20 DEG C of sealings are soaked, and is produced.
Preferably, in step (1) petal and rock sugar into 1:1~2 mass ratio.
Preferably, temperature is pickled in step (1) as 20~24 DEG C.
Preferably, the pistil described in step (2)：Petal：Tsaoko：Emblic：Matrimony vine：Olive=2~5:1~2:
0.1~0.3:0.1：0.5~1.1:0.1 mass ratio.
Preferably, the rice wine described in step (2) is one kind in glutinous rice wine, polished rice wine.
Preferably, keeping temperature described in step (2) is that 10~20 DEG C of sealings are soaked more than 2 months.
Compared with prior art, the present invention has the advantages that：
The present invention, which prepares gained peach blossom wine, has the delicate fragrance of peach blossom, meanwhile, after being pickled to the pistil after treating and sugar
Petal is steep in wine, it is possible to increase is contained active ingredient in products obtained therefrom in peach blossom, and is retained original flavor.
Embodiment
It is described in detail with reference to embodiment, it is to be understood that protection scope of the present invention is not by specific
The limitation of embodiment.
Embodiment 1
A kind of preparation method of peach blossom wine, includes following operation：
(1) fresh peach blossom is plucked, petal and pistil are separated, cleaned with clear water, is dried, is -3 DEG C by pistil keeping temperature
Freeze-drying 15 minutes, it is standby；Petal rock sugar keeping temperature is 20 DEG C and pickled 7 days, standby, and valve and rock sugar are into 1:1 mass ratio；
(2) pistil and petal obtained by step (1) is taken to be mixed with tsaoko, emblic, matrimony vine and olive, adding alcohol sag is
30 ° of glutinous rice wine keeping temperature is that 10 DEG C of sealings are soaked more than 2 months, is produced；Wherein, described pistil：Petal：Tsaoko：It is remaining
Gan Zi：Matrimony vine：Olive=2:1:0.1:0.1：0.5:0.1 mass ratio.
Embodiment 2
A kind of preparation method of peach blossom wine, includes following operation：
(1) fresh peach blossom is plucked, petal and pistil are separated, cleaned with clear water, is dried, is 0 DEG C by pistil keeping temperature
Freeze-drying 35 minutes, it is standby；Petal rock sugar keeping temperature is 24 DEG C and pickled 5 days, standby, and valve and rock sugar are into 1:2 mass ratioes；
(2) pistil and petal obtained by step (1) is taken to be mixed with tsaoko, emblic, matrimony vine and olive, adding alcohol sag is
45 ° of glutinous rice wine, polished rice wine keeping temperature are that 20 DEG C of sealings are soaked more than 2 months, are produced；Wherein, described pistil：Petal：
Tsaoko：Emblic：Matrimony vine：Olive=5:2:0.3:0.1：1.1:0.1 mass ratio.
Embodiment 3
A kind of preparation method of peach blossom wine, includes following operation：
(1) fresh peach blossom is plucked, petal and pistil are separated, cleaned with clear water, is dried, is -2 DEG C by pistil keeping temperature
Freeze-drying 25 minutes, it is standby；Petal rock sugar keeping temperature is 22 DEG C and pickled 6 days, standby, and valve and rock sugar are into 1:1.5 quality
Than；
(2) pistil and petal obtained by step (1) is taken to be mixed with tsaoko, emblic, matrimony vine and olive, adding alcohol sag is
40 ° of glutinous rice wine, polished rice wine keeping temperature are that 15 DEG C of sealings are soaked more than 2 months, are produced；Wherein, described pistil：Petal：
Tsaoko：Emblic：Matrimony vine：Olive=3.5:1.5:0.2:0.1：0.8:0.1 mass ratio.
The description of the foregoing specific illustrative embodiment to the present invention is to illustrate and the purpose of illustration.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explain that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and utilize the present invention a variety of exemplaries and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (6)
1. a kind of preparation method of peach blossom wine, it is characterised in that include following operation：
(1) fresh peach blossom is plucked, petal and pistil are separated, cleaned with clear water, is dried, is -3 DEG C~0 by pistil keeping temperature
DEG C freeze-drying 15~35 minutes, it is standby；Petal is pickled 5~7 days with rock sugar, standby；
(2) take pistil obtained by step (1) and petal mixs with tsaoko, emblic, matrimony vine and olive, addition alcohol sag for 30~
45 ° of rice wine keeping temperature is that 10~20 DEG C of sealings are soaked, and is produced.
2. preparation method according to claim 1, it is characterised in that：Petal and rock sugar are into 1 in step (1):1~2 mass
Than.
3. preparation method according to claim 1, it is characterised in that：Temperature is pickled in step (1) as 20~24 DEG C.
4. preparation method according to claim 1, it is characterised in that：Pistil described in step (2)：Petal：Tsaoko：It is remaining
Gan Zi：Matrimony vine：Olive=2~5:1~2:0.1~0.3:0.1：0.5~1.1:0.1 mass ratio.
5. preparation method according to claim 1, it is characterised in that：Rice wine described in step (2) is glutinous rice wine, polished rice
One kind in wine.
6. preparation method according to claim 1, it is characterised in that：Keeping temperature described in step (2) is 10~20 DEG C
Sealing immersion more than 2 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710639955.5A CN107384702A (en) | 2017-07-31 | 2017-07-31 | A kind of preparation method of peach blossom wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710639955.5A CN107384702A (en) | 2017-07-31 | 2017-07-31 | A kind of preparation method of peach blossom wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107384702A true CN107384702A (en) | 2017-11-24 |
Family
ID=60342148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710639955.5A Pending CN107384702A (en) | 2017-07-31 | 2017-07-31 | A kind of preparation method of peach blossom wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN107384702A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641865A (en) * | 2018-04-26 | 2018-10-12 | 甘肃乡草坊生态农牧科技发展有限公司 | A kind of peach blossom face-nursing wine and its brew method |
| CN114507582A (en) * | 2020-12-11 | 2022-05-17 | 崔静雯 | Osmunda japonica wine and brewing process thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208766A (en) * | 1997-08-18 | 1999-02-24 | 高文材 | Fresh peony flower wine |
| CN102940179A (en) * | 2012-12-01 | 2013-02-27 | 济南紫金玫瑰有限公司 | Rose donkey-hide gelatin cake and preparation method thereof |
| CN104004625A (en) * | 2013-02-22 | 2014-08-27 | 广西壮族自治区农业科学院农产品加工研究所 | Dendrobium officinale kimura et migo flower functional wine and preparation technology thereof |
| CN104419600A (en) * | 2013-08-19 | 2015-03-18 | 陆翠娣 | Peach blossom radix angelicae liquor |
| CN105558720A (en) * | 2014-10-16 | 2016-05-11 | 姜蕾 | Flower beverage |
| CN106047574A (en) * | 2016-08-19 | 2016-10-26 | 滁州恒盛农业科技有限公司 | Peach flower wine and preparation method thereof |
| CN106281874A (en) * | 2015-05-20 | 2017-01-04 | 许林英 | Peachblossom beauty-care wine |
-
2017
- 2017-07-31 CN CN201710639955.5A patent/CN107384702A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1208766A (en) * | 1997-08-18 | 1999-02-24 | 高文材 | Fresh peony flower wine |
| CN102940179A (en) * | 2012-12-01 | 2013-02-27 | 济南紫金玫瑰有限公司 | Rose donkey-hide gelatin cake and preparation method thereof |
| CN104004625A (en) * | 2013-02-22 | 2014-08-27 | 广西壮族自治区农业科学院农产品加工研究所 | Dendrobium officinale kimura et migo flower functional wine and preparation technology thereof |
| CN104419600A (en) * | 2013-08-19 | 2015-03-18 | 陆翠娣 | Peach blossom radix angelicae liquor |
| CN105558720A (en) * | 2014-10-16 | 2016-05-11 | 姜蕾 | Flower beverage |
| CN106281874A (en) * | 2015-05-20 | 2017-01-04 | 许林英 | Peachblossom beauty-care wine |
| CN106047574A (en) * | 2016-08-19 | 2016-10-26 | 滁州恒盛农业科技有限公司 | Peach flower wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108641865A (en) * | 2018-04-26 | 2018-10-12 | 甘肃乡草坊生态农牧科技发展有限公司 | A kind of peach blossom face-nursing wine and its brew method |
| CN114507582A (en) * | 2020-12-11 | 2022-05-17 | 崔静雯 | Osmunda japonica wine and brewing process thereof |
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Application publication date: 20171124 |