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Fig natural health nourishing wine and preparation process thereof

A preparation process and fig technology are applied in the field of fig natural health-preserving wine and its preparation, which can solve the problems of single compatibility and weak health-preserving effect, etc., and achieve the effects of improving blood circulation, promoting cardiovascular and cerebrovascular, and improving blood components.

Inactive Publication Date: 2010-09-08
郑延明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to solve the problem that fruit wine contains spices, pigments, preservatives and other substances that are unfavorable to the human body in varying degrees and the problem that the fig wine has a single compatibility and has a weak health care effect on the human body. Any substances unfavorable to the human body such as preservatives and various compatibility, the fig natural health-preserving wine and its preparation process have multiple health-care effects on the human body and do not affect the taste of the fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The natural health-preserving wine made of figs contains figs, grape grains, honey, jujube, medlar, yam, Atractylodes macrocephala, Codonopsis pilosula, Ophiopogon japonicus and Ganoderma lucidum as raw materials.

[0023] The preparation process is (percentage by weight):

[0024] 1. Cleanly select 80% of figs, add pure water to squeeze the rest, and filter for later use;

[0025] 2. Netly select 60% of the grapes, add the rest to pure water to squeeze the juice, and filter for later use;

[0026] 3. Wash 7% of Chinese yam, 2% of Atractylodes macrocephala, 2% of Codonopsis pilosula, and 1% of Radix Ophiopogon japonicus;

[0027] 4. Wash and dry 5% of ganoderma lucidum, 40% of jujube, and 55% of medlar, dry and grind them into 1000-2000 mesh of ganoderma, jujube, medlar powder and mix them evenly for later use; 5%-8%, 40% of jujube- 65%, wolfberry 30%-55%

[0028] 5. Mix 58% of the fig juice in the first step with 20% of the grape juice in the second step, add 1-2 gr...

Embodiment 2

[0038] The preparation technology of fig natural health-preserving wine is (percentage by weight):

[0039] 1. Cleanly select 85% of figs, add pure water to squeeze the rest, and filter for later use;

[0040] 2. Netly select 70% of the grapes, add the rest to pure water to squeeze the juice, and filter for later use;

[0041] 3. Wash 10% yam, 4% Atractylodes macrocephala, 3% Codonopsis pilosula, and 2% Ophiopogon japonicus, and add 50-60% white wine to the rest, soak at room temperature for more than 10 days, and filter to obtain medicinal wine for later use;

[0042] 4. Wash, dry and grind 7% of ganoderma lucidum, 50% of jujube and 43% of medlar into 1000-2000 mesh ganoderma, jujube and medlar powder and mix them evenly for later use;

[0043] 5. Mix 70% of the fig juice in the first step with 30% of the grape juice in the second step, add 1-2 grams of wine yeast dry flour per kilogram, and seal and ferment at room temperature for 25 days. After fermentation, filter to obta...

Embodiment 3

[0053] The preparation technology of fig natural health-preserving wine is (percentage by weight):

[0054] 1. Cleanly select 90% of figs, add pure water to squeeze the rest, and filter for later use;

[0055] 2. Netly select 80% of the grapes, add the rest to pure water to squeeze the juice, and filter for later use;

[0056] 3. Wash 12% of Chinese yam, 6% of Atractylodes macrocephala, 4% of Codonopsis pilosula, and 3% of Radix Ophiopogon japonicus, and add 50-60% white wine to the rest, seal and soak at room temperature for more than 10 days, and filter to obtain medicinal wine for later use;

[0057] 4. Wash, dry and crush 8% of ganoderma lucidum, 62% of jujube and 30% of medlar into 1000-2000 mesh ganoderma, jujube and medlar powder and mix them evenly for later use;

[0058] 5. Mix 80% of the fig juice in the first step with 20% of the grape juice in the second step, add 1-2 grams of wine yeast dry flour per kilogram, and seal and ferment at room temperature for 30 days....

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PUM

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Abstract

The invention relates to fig natural health nourishing wine and a preparation process thereof, and relates to fruit wine and a preparation process thereof. The fig natural health nourishing wine is prepared by processing the following raw materials: figs, grapes, honey, Chinese data, medlar, cinnamomvine, large-headed atractylodes rhizome, szechwon tangshen root, dwarf lilyturf tuber and glossy ganoderma by a specific process. The fig natural health nourishing wine dose not contain substances such as spice, pigment, preservative and the like which is harmful to human bodies, is diversified incompatibility, has various effects of health care and health nourishing, and is suitable to be drunk by adults.

Description

technical field [0001] The invention relates to fruit wine and a preparation process thereof, in particular to a fig natural health-preserving wine and a preparation process thereof. Background technique [0002] We know that most fruit wines contain spices, pigments and preservatives to varying degrees, which are harmful to the human body. And existing fig wine, as a kind of name disclosed by State Intellectual Property Office on January 12, 2005 is fig wine and production method, and the patent application number is the invention patent application of 200410014512.X, contains fig, chrysanthemum powder in the raw material. This fig wine, because only contains fig and chrysanthemum powder in the raw material, compatibility is single, and the health care effect to human body is single and weak. Contents of the invention [0003] The technical problem to be solved by the present invention is to solve the problem that fruit wine contains spices, pigments, preservatives and o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 郑延明
Owner 郑延明
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