Wild plant beverage type fermented wine and making method thereof

Abstract

The invention relates to a wild plant beverage type fermented wind and making method thereof. Multiple fermentable wild plants are reasonably combined and fermented to obtain the fermented type beverage wine. The wild plants include 8-12 parts of fern root, 4-8 parts of honeysuckle, 3-7 parts of Cherokee rose fruit, 3-7 parts of cogongrass rhizome, 3-7 parts of pine stump and 3-7 parts of talinumpaniculatum. 10-15 parts of sugar and 40-60 parts of spring water are added in the making process. The making method includes that: 1, fresh fern root, honeysuckle, Cherokee rose fruit, cogongrass rhizome, pine stump and talinum paniculatum are washed, mixed in ratio and then smashed; 2, the spring water is poured into a pan to be heated to boiling; 3, the smashed fresh wild plant and pulpiness are poured into the pan filled with boiling water, the sugar is added, and stewing is carried out for 10-20 minutes and then natural cooling is carried out; 4, the material after natural cooling in thepan is poured into a closed container for natural fermentation; 5, the material after fermentation in the closed container is poured out and is filtered, thus obtaining the low fermented type beverage wine.

Description

technical field [0001] The invention relates to an oral drinking wine and a preparation method thereof, in particular to a low-alcohol drink-type fermented wine prepared from wild plants and a preparation method thereof. The drinking wine has good taste and is beneficial to health. Background technique [0002] Beverage alcohol refers to beverages with an ethanol volume content of 0.5% to 60% for people to drink. According to the classification standards of beverage alcohol in my country, beverages can be divided into three categories, namely, fermented original alcohol, distilled alcohol and prepared beverage alcohol (abbreviated as prepared alcohol). liquor). [0003] Said fermented alcoholic beverages (or called brewed alcoholic beverages) refer to beverage alcoholic beverages with an alcoholic content of less than 24% (V / V) obtained through fermentation using grains, fruit juices, etc. as raw materials. Such as rice wine, fermented wine such as beer, wine and fruit wine...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to propose a low-alcohol fermented drinking wine with richer nutritional components and a certain physiological regulation function in view of the shortage that the existing fruit wine has too single nutritional components and cannot effectively play a role in health care.