CN115125095A - Compound essence liqueur and preparation process thereof - Google Patents

Compound essence liqueur and preparation process thereof Download PDF

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Publication number
CN115125095A
CN115125095A CN202210758270.3A CN202210758270A CN115125095A CN 115125095 A CN115125095 A CN 115125095A CN 202210758270 A CN202210758270 A CN 202210758270A CN 115125095 A CN115125095 A CN 115125095A
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essence
parts
flower
dew
chrysanthemum
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代凤
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    • C—CHEMISTRY; METALLURGY
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    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract

The invention discloses a compound essence liqueur and a preparation process thereof, wherein the preparation process comprises the following steps: preparing essence lotion from flos persicae, flos Rosae Rugosae, flos Osmanthi Fragrantis, flos Inulae, flos Pruni mume, flos Jasmini sambac, flos Rosae Multiflorae, flos Inulae, semen Sesami and semen Juglandis, mixing the base liquor and essence lotion, cold extracting, concentrating, and aging to obtain compound essence distillate liquor; according to the preparation method, the active ingredients in each component can be better extracted through the limitation of a specific process, so that the prepared essence liqueur has more excellent health-preserving effect; in addition, by selecting specific raw materials, the prepared essence liqueur can accelerate the metabolism of alcohol in vivo, and has the effects of conditioning viscera, strengthening tendons and bones, tonifying kidney and strengthening yang, prolonging life, and maintaining beauty and keeping young.

Description

Compound essence liqueur and preparation process thereof
Technical Field
The invention relates to the technical field of wine brewing, in particular to compound essence liqueur and a preparation process thereof.
Background
Chinese liquor has compound flavor with esters as main component, and is brewed by using yeast and yeast as saccharifying ferment and using starchiness (saccharine) as raw materials and through steaming, saccharifying, fermenting, distilling, ageing and blending. Strictly speaking, the blended wine blended by edible alcohol and edible perfume cannot be calculated as white spirit. The liquor is mainly concentrated in Guizhou renhuai, Sichuan Yibin and Sichuan Luzhou triangle areas at the upper reaches of the Yangtze river and in the Chishu river basin, and has distilled liquor production areas with the largest global scale and the best quality, namely the Mao, the Wu and the Lu of three famous liquors in China respectively, and the liquor industry cluster carries the half-wall river mountain of the Chinese liquor industry.
With the attention of people on body health, the health-care wine is more and more popular; at present, most of the health-preserving wine is prepared by soaking Chinese herbal medicines with health-preserving efficacy in wine to achieve the health-preserving effect, but the method cannot fully separate out the effective components of the Chinese herbal medicines and has poor health-preserving effect.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a compound essence liqueur and a preparation process thereof, wherein the preparation process can fully extract effective components in each component, can accelerate the metabolism of alcohol in vivo, and has the effects of conditioning viscera, prolonging life and maintaining beauty and keeping young.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
the invention provides a preparation process of compound essence liqueur, which comprises the following steps:
(a) weighing the following raw materials in parts by weight:
1500 parts of peach blossom, 1200 parts of rose, 1000 parts of sweet osmanthus flower, 500 parts of chrysanthemum flower bud, 500 parts of plum blossom, 500 parts of jasmine flower, 500 parts of rose flower, 50 parts of purple golden chrysanthemum, 400 parts of sesame and 200 parts of walnut;
(b) nano-complex dew:
respectively spraying dew on the surfaces of the components by adopting a nano spraying instrument;
(c) starlight essence:
irradiating the components under sunlight and moonlight respectively;
(d) holographic extraction:
distilling and extracting the raw materials at 100-150 ℃, respectively, collecting and mixing the hydrolat to obtain a mixed solution, and concentrating the mixed solution to obtain the essence;
(e) aging treatment:
mixing the base wine and the essence, performing cold extraction and concentration, and aging to obtain the compound essence distillate wine.
Preferably, in the step (b), spraying dew on the surfaces of the components respectively by using a nano-spray instrument comprises:
the mass ratio of peach blossom, rose, sweet osmanthus flower, chrysanthemum flower, plum blossom, jasmine flower, rose flower and purple golden chrysanthemum to the spraying amount of dew is 1 to (0.2-0.3), and the mass ratio of sesame and walnut to the spraying amount of dew is 1 to (0.1-0.2).
Preferably, the dew is prepared from autumn dew and water, and the mass ratio of the autumn dew to the water is 1 to (90-110).
The dew contains chemical substances which are beneficial to human bodies and exuded by plants, and is sprayed on the surfaces of all components in the preparation method, so that the dew not only can play a role of infiltrating the components, but also can supplement beneficial components, and further improves the effective components of the extracted essence.
Preferably, the autumn dew is dew formed on grass leaves.
Preferably, in the step (c), the temperature difference is controlled to be 12-15 ℃ under the irradiation of sunlight and moonlight.
Preferably, in the step (c), the irradiation treatment of the Chinese medicinal components under sunlight and moonlight respectively comprises:
respectively irradiating peach blossom, rose, sweet osmanthus flower, chrysanthemum bud, white plum blossom, jasmine flower, rose flower and purple chrysanthemum under the moonlight for 5-7 h, then irradiating under the sunlight for 2-4 h, and continuously irradiating for 2-4 days;
respectively irradiating the sesame and the walnut for 7-10 hours under the moonlight, then irradiating for 4-8 hours under the sunlight, and continuously irradiating for 2-4 days.
According to the manufacturing method, the components are irradiated in the sun and the moon, so that the hot and cold circulation stimulation of the components can be realized, the crushing of tissues is facilitated, the volatilization of effective components is easily caused by too high temperature difference, and the stimulation crushing effect cannot be achieved by too low temperature difference, so that the extraction of the effective components is facilitated by limiting the sunlight and moonlight irradiation temperature difference.
Preferably, in the step (d), distilling and extracting the raw materials at 100-150 ℃ respectively comprises:
carrying out steam distillation on peach blossom at 145-150 ℃ for 1-5 h, carrying out steam distillation on rose at 115-125 ℃ for 1-5 h, carrying out steam distillation on sweet osmanthus at 105-115 ℃ for 1-5 h, and carrying out steam distillation on chrysanthemum, white plum blossom, jasmine flower, rose flower, purple chrysanthemum, sesame and walnut at 95-105 ℃ for 1-5 h respectively;
the relative density of the essence is 0.85-0.95.
Preferably, in the step (e), the base liquor is soy sauce liquor with the temperature of 50-65 ℃ for 3-10 years; the mass ratio of the base wine to the essence is 1: 0.2-10.
Preferably, in the step (e), the alcohol content is concentrated to 5-55 degrees through cold extraction; the aging is carried out for 3-6 months under the conditions of sealing and shading at 10-25 ℃.
The second aspect of the invention provides the compound essence liqueur prepared by the preparation method.
Compared with the prior art, the invention has the beneficial effects that at least:
(1) according to the preparation method disclosed by the invention, through the limitation of a specific process, effective components in each component can be better extracted, so that the prepared essence liqueur has a more excellent health-preserving effect.
(2) The essence prepared by the preparation method disclosed by the invention can remove pigments, lipids and other impurities in each component, can be dissolved in water and alcohol more quickly and better, keeps the sparkling and transparent appearance of the wine body, and improves the quality of the wine.
(3) In the preparation process, the prepared essence dew wine can accelerate the metabolism of alcohol in vivo and has the effects of conditioning viscera, strengthening tendons and bones, tonifying kidney and yang, prolonging life and maintaining beauty through the selection of specific raw materials and the characteristics of the micromolecule essence dew.
(4) The essence liqueur prepared by the invention reserves natural terpene thin substances of each component, has natural flower fragrance, does not need to add any flavoring and fragrance-blending substance, and has the characteristics of fragrant and sweet aftertaste, mellow fragrance, mellow and full mouthfeel and long aftertaste.
(5) The invention adopts cold extraction concentration, the mode does not change the fragrance, and sugar, sweet and fresh amino acid and other non-volatile substances are retained, thereby bringing various flavors to the original wine liquid and brewing the mellow consistency.
(6) The essence liqueur disclosed by the invention can adjust the addition amount of the essence liqueur according to actual needs, so that the taste of the essence liqueur can be improved, and the requirements of customers can be better met.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the following embodiments. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the present invention belongs.
Example 1
The embodiment relates to a preparation process of compound essence liqueur, which comprises the following steps:
(a) weighing the following raw materials in parts by weight:
1500 parts of peach blossom, 1200 parts of rose, 1000 parts of sweet osmanthus flower, 500 parts of chrysanthemum flower, 500 parts of plum blossom, 500 parts of jasmine flower, 500 parts of rose flower, 50 parts of purple golden chrysanthemum, 400 parts of sesame and 200 parts of walnut
(b) Nano-complex dew:
spraying dew on the surfaces of the components respectively by adopting a nano spraying instrument, wherein the mass ratio of peach blossom, rose, sweet osmanthus flower, chrysanthemum bud, plum blossom, jasmine flower, rose flower and purple golden chrysanthemum to the spraying amount of the dew is 1: 0.3, and the mass ratio of sesame and walnut to the spraying amount of the dew is 1: 0.2; the dew is prepared from autumn dew and water, wherein the mass ratio of the autumn dew to the water is 1: 90; the autumn dew is dew formed on grass leaves;
(c) starlight essence:
respectively irradiating the components under sunlight and moonlight, wherein the temperature difference is controlled to be 12-15 ℃ under the irradiation of the sunlight and the moonlight; respectively irradiating peach blossom, rose, sweet osmanthus flower, chrysanthemum flower, white plum blossom, jasmine flower, rose flower and purple golden chrysanthemum under moonlight for 7 hours, then irradiating under sunlight for 2 hours, and continuously irradiating for 2 days;
respectively irradiating sesame and walnut under moonlight for 10h, then irradiating under sunlight for 4h, and continuously irradiating for 2 days;
(d) holographic extraction:
performing steam distillation on peach blossom at 150 ℃ for 1h, performing steam distillation on rose at 125 ℃ for 1h, performing steam distillation on sweet osmanthus at 105 ℃ for 5h, performing steam distillation on fetal chrysanthemum, white plum blossom, jasmine flower, rose flower, purple golden chrysanthemum, sesame and walnut at 105 ℃ for 1h, collecting all raw materials, uniformly mixing to obtain a mixed solution, and concentrating the mixed solution to obtain an essence lotion with the relative density of 0.93;
(e) aging treatment:
mixing the base wine and the essence lotion according to the mass ratio of 1: 0.2, cold extracting and concentrating until the alcoholic strength is 53 degrees, and storing for 6 months under the conditions of sealing and keeping out of the sun at 10-20 ℃ to obtain the compound essence lotion wine, wherein the base wine is a 10-year 50-degree sauce wine.
Example 2
The embodiment relates to a preparation process of compound essence liqueur, which comprises the following steps:
(a) weighing the following raw materials in parts by weight:
1500 parts of peach blossom, 1200 parts of rose, 1000 parts of sweet osmanthus flower, 500 parts of chrysanthemum flower, 500 parts of plum blossom, 500 parts of jasmine flower, 500 parts of rose flower, 50 parts of purple golden chrysanthemum, 400 parts of sesame and 200 parts of walnut
(b) Nano-complex dew:
spraying dew on the surfaces of the components respectively by adopting a nano spraying instrument, wherein the mass ratio of peach blossom, rose, sweet osmanthus flower, chrysanthemum bud, plum blossom, jasmine flower, rose flower and purple golden chrysanthemum to the spraying amount of the dew is 1: 0.2, and the mass ratio of sesame and walnut to the spraying amount of the dew is 1: 0.1; the dew is prepared from autumn dew and water, wherein the mass ratio of the autumn dew to the water is 1: 110; the autumn dew is dew formed on grass leaves;
(c) starlight essence:
respectively carrying out irradiation treatment on the components under sunlight and moonlight, wherein the temperature difference is controlled to be 12-15 ℃ under the irradiation of the sunlight and the moonlight; respectively irradiating peach blossom, rose, sweet osmanthus flower, chrysanthemum flower, white plum blossom, jasmine flower, rose flower and purple golden chrysanthemum under moonlight for 5h, then irradiating under sunlight for 4h, and continuously irradiating for 4 days;
respectively irradiating sesame and walnut under moonlight for 7h, then irradiating under sunlight for 8h, and continuously irradiating for 4 days;
(d) holographic extraction:
performing steam distillation on peach blossom at 145 ℃ for 5h, performing steam distillation on rose at 115 ℃ for 5h, performing steam distillation on sweet osmanthus at 115 ℃ for 1h, performing steam distillation on fetal chrysanthemum, white plum blossom, jasmine flower, rose flower, purple golden chrysanthemum, sesame and walnut at 95 ℃ for 5h respectively, collecting all raw material hydrosols, uniformly mixing to obtain a mixed solution, and concentrating the mixed solution to obtain an essence with the relative density of 0.85-0.95;
(e) aging treatment:
mixing the base wine and the essence lotion according to the mass ratio of 1: 0.5, cold extracting and concentrating until the alcoholic strength is 53 degrees, and storing for 3 months under the conditions of sealing, keeping out of the sun and 15-25 ℃ to obtain the compound essence lotion wine, wherein the base wine is a 10-year 50-degree sauce wine.
Example 3
The embodiment relates to a preparation process of compound essence liqueur, which comprises the following steps:
(a) weighing the following raw materials in parts by weight:
1500 parts of peach blossom, 1200 parts of rose, 1000 parts of sweet osmanthus flower, 500 parts of chrysanthemum flower bud, 500 parts of plum blossom, 500 parts of jasmine flower, 500 parts of rose flower, 50 parts of purple golden chrysanthemum, 400 parts of sesame and 200 parts of walnut;
(b) nano-complex dew:
spraying dew on the surfaces of the components respectively by adopting a nano spraying instrument, wherein the mass ratio of peach blossom, rose, sweet osmanthus flower, chrysanthemum bud, plum blossom, jasmine flower, rose flower and purple golden chrysanthemum to the spraying amount of the dew is 1: 0.3, and the mass ratio of sesame and walnut to the spraying amount of the dew is 1: 0.1; the dew is prepared from autumn dew and water, and the mass ratio of the autumn dew to the water is 1: 100; the autumn dew is dew formed on grass leaves;
(c) starlight essence:
respectively irradiating the components under sunlight and moonlight, wherein the temperature difference is controlled to be 12-15 ℃ under the irradiation of the sunlight and the moonlight; respectively irradiating peach blossom, rose, sweet osmanthus flower, chrysanthemum flower, white plum blossom, jasmine flower, rose flower and purple chrysanthemum under the moonlight for 6 hours, then irradiating under the sunlight for 3 hours, and continuously irradiating for 3 days;
respectively irradiating sesame and walnut under moonlight for 9h, then irradiating under sunlight for 6h, and continuously irradiating for 3 days;
(d) holographic extraction:
performing steam distillation on peach blossom at 148 ℃ for 3h, performing steam distillation on rose at 120 ℃ for 3h, performing steam distillation on sweet osmanthus at 110 ℃ for 3h, performing steam distillation on fetal chrysanthemum, white plum blossom, jasmine flower, rose flower, purple golden chrysanthemum, sesame and walnut at 100 ℃ for 3h, collecting all raw material hydroluses and uniformly mixing to obtain a mixed solution, and concentrating the mixed solution to obtain an essence lotion with the relative density of 0.89;
(e) aging treatment:
mixing the base wine and the essence lotion according to the mass ratio of 1: 1, performing cold extraction and concentration until the alcoholic strength is 53 degrees, and storing for 5 months under the conditions of sealing, keeping out of the sun and 16-25 ℃ to obtain the compound essence liqueur, wherein the base wine is a 5-year 53-degree soy sauce wine.
Comparative example 1
The comparative example is a preparation process of health-preserving wine, which is to directly soak the raw materials in the example 3 in base wine and store the raw materials in the base wine for 5 months under the conditions of sealing, avoiding light and 16-25 ℃; obtaining the health wine.
Examples of the experiments
Selecting 30 volunteers fond of drinking, and then carrying out experiments by adopting examples 1-3, comparative example 1 and base liquor;
the experimental method comprises the following steps:
drinking 5 two wines at noon of each person, and detecting the alcohol content by using an alcohol breath detector 10min and 5h after drinking, wherein the alcohol content is recorded as A when the alcohol content is detected for 10min, and the alcohol content is recorded as B when the alcohol content is detected for 5 h; calculating the alcohol metabolism rate according to the alcohol metabolism rate (A-B)/Ax100%, and calculating the average value;
3 days after each wine is finished, testing another wine by the same method;
the test results are shown in table 1:
TABLE 1
Figure BDA0003723373050000071
Figure BDA0003723373050000081
As can be seen from Table 1:
the compound essence liqueur prepared by the invention can be better metabolized by organisms, has a miraculous hangover alleviating function, and can improve the liquor yield by 30-200 percent; the compound essence liqueur has fragrant and sweet aftertaste, can be left in an empty cup for 3 days, is magical and wonderful when being drunk, and has very wonderful effect on promoting fun.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the embodiments of the present invention, and they should be construed as being covered by the appended claims and their equivalents.

Claims (10)

1. The preparation process of the compound essence liqueur is characterized by comprising the following steps:
(a) weighing the following raw materials in parts by weight:
1500 parts of peach blossom, 1200 parts of rose, 1000 parts of sweet osmanthus flower, 500 parts of chrysanthemum flower bud, 500 parts of plum blossom, 500 parts of jasmine flower, 500 parts of rose flower, 50 parts of purple golden chrysanthemum, 400 parts of sesame and 200 parts of walnut;
(b) nano-complex dew:
spraying dew on the surfaces of the components by adopting a nano spraying instrument;
(c) starlight essence:
irradiating the components under sunlight and moonlight respectively;
(d) holographic extraction:
distilling and extracting the raw materials at 100-150 ℃, collecting and mixing the hydrolat to obtain a mixed solution, and concentrating the mixed solution to obtain the essence;
(e) aging treatment:
and mixing the base wine and the essence, performing cold extraction and concentration, and aging to obtain the compound essence liqueur.
2. The method of claim 1, wherein in the step (b), the step of spraying dew on the surfaces of the components by using a nano-spraying instrument comprises:
the mass ratio of peach blossom, rose, sweet osmanthus flower, chrysanthemum flower, plum blossom, jasmine flower, rose flower and purple golden chrysanthemum to the spraying amount of dew is 1 to (0.2-0.3), and the mass ratio of sesame and walnut to the spraying amount of dew is 1 to (0.1-0.2).
3. The manufacturing method according to claim 1 or 2, characterized in that the dew is prepared from autumn dew and water, and the mass ratio of the autumn dew to the water is 1: 90-110.
4. The method of claim 3, wherein the autumn dew is dew formed on grass leaves.
5. The manufacturing method according to claim 1, wherein in the step (c), the temperature difference is controlled to be 12-15 ℃ under the irradiation of sunlight and moonlight.
6. The preparation method according to claim 1, wherein in the step (c), the irradiation treatment of the Chinese medicinal components under sunlight and moonlight respectively comprises:
respectively irradiating peach blossom, rose, sweet osmanthus flower, chrysanthemum bud, white plum blossom, jasmine flower, rose flower and purple chrysanthemum under the moonlight for 5-7 h, then irradiating under the sunlight for 2-4 h, and continuously irradiating for 2-4 days;
respectively irradiating the sesame and the walnut for 7-10 hours under the moonlight, then irradiating for 4-8 hours under the sunlight, and continuously irradiating for 2-4 days.
7. The method according to claim 1, wherein the step (d) of distilling and extracting each raw material at 100 to 150 ℃ comprises:
performing steam distillation on peach blossom at 145-150 ℃ for 1-5 h, performing steam distillation on rose at 115-125 ℃ for 1-5 h, performing steam distillation on sweet osmanthus at 105-115 ℃ for 1-5 h, and performing steam distillation on chrysanthemum morifolium, flos Pruni mume, jasmine, rose flower, purple chrysanthemum, sesame and walnut at 95-105 ℃ for 1-5 h respectively;
the relative density of the essence is 0.85-0.95.
8. The method according to claim 1, wherein in the step (e), the base liquor is a liquor brewed from 50 to 65 degrees for 3 to 10 years; the mass ratio of the base wine to the essence is 1: 0.2-10.
9. The preparation method according to claim 1, wherein in the step (e), the alcohol content is concentrated to 5-55 degrees by cold extraction; the aging is carried out for 3-6 months under the conditions of sealing and shading at 10-25 ℃.
10. The compound essence liqueur prepared by the preparation method of any one of claims 1 to 9.
CN202210758270.3A 2022-06-30 2022-06-30 Compound essence liqueur and preparation process thereof Pending CN115125095A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102170859A (en) * 2008-10-28 2011-08-31 株式会社爱茉莉太平洋 Perfume composition for expressing the fragrance of silk tree flower
CN105820879A (en) * 2015-01-05 2016-08-03 达金兰 Preparation method of rose essential oil
CN106047595A (en) * 2016-07-13 2016-10-26 强锐 Fragrant rose wine and preparation method thereof
CN109797085A (en) * 2019-04-02 2019-05-24 吴奔月 A kind of preparation method of Jasmine blended liquor

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102170859A (en) * 2008-10-28 2011-08-31 株式会社爱茉莉太平洋 Perfume composition for expressing the fragrance of silk tree flower
CN105820879A (en) * 2015-01-05 2016-08-03 达金兰 Preparation method of rose essential oil
CN106047595A (en) * 2016-07-13 2016-10-26 强锐 Fragrant rose wine and preparation method thereof
CN109797085A (en) * 2019-04-02 2019-05-24 吴奔月 A kind of preparation method of Jasmine blended liquor

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