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Medlar fermentation health fruit wine

A technology of wolfberry and fruit wine, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve problems such as no discovery, and achieve the effect of obvious effect and high content of beneficial components

Inactive Publication Date: 2011-09-21
NINGXIA TIANCHUN LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also do not find relevant reports of "raw" and "cooked" mixed fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] 1. Select goji berries and Chinese herbal medicines, spray (or soak) to remove pesticide residues, dry them for random inspection, and control pesticide residue indicators.

[0016] 2. Lycium barbarum, Chinese herbal medicine formula

[0017] Based on the production of 300 catties of product wine per 100 catties of raw materials, the following two formulas are composed of the percentages of each ingredient based on 100 parts of raw materials

[0018] Recipe 1 (30 flavors): Lycium barbarum 23%, Astragalus 5%, Cimicifuga 3%, Ephedra 3.5%, Cynomorium 3.5%, Rehmannia glutinosa 3%, Gastrodia elata 4%, Chuanxiong 3.5%, Coltsfoot flower 4%, Ziwan 3.5%, Licorice 1.5%, Wujiapi 4% Honeysuckle 4% Cistanche 4% Chuanbei 1.5% Luo Han Guo 3% Bupleurum 3% Cnidium 4% Wild Radix 3.5% Radix Isatidis 2% Evil 2.5% Rabbit silk 3% Tiger head flower 2% Half even 1.5% Snake 2% Epimedium 3%, Chlorophytum 2%, Curculigo 3%, Asarum 2%, Herba marmoset 3.5%.

[0019] Formula 2 (68 flavors): 23% wol...

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PUM

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Abstract

The invention relates to a medlar fermentation health fruit wine. A standard is that 150 kilos of the fruit wine are prepared from each 50 kilos of raw materials with 100 portions as a unit. The wine comprises the following components: 23% portions of medlar, 5% portions of radix astragali, 3% portions of cimicifuga foetida, 3.5% portions of herba ephedrae, 3.5% portions of cynomorium songaricum, 3% portions of rehmanniae, 4% portions of rhizoma gastrodiae, 3.5% portions of ligusticum wallichii, 4% portions of tussilago, 3.5% portions of aster, 1.5% portions of licorice, 4% portions of cortex acanthopanacis, 4% portions of honeysuckle flower, 4% portions of cistanche, 1.5% portions of bulbus fritilariae, 3% portions of fructus momordicae, 3% portions of radix bupleuri, 4% portions of common cnidium fruit, 3.5% portions of wild radix sileris, 2% portions of isatis root, 2.5% portions of great burdock achene, 3% portions of dodder, 2% portions of red and white tiger head, 1.5% portions of lobelia chinensis, 2% portions of ternate grape fern herb, 3% portions of epimedium, 2% portions of soil chlorophyium capense, 3% portions of rhizome curculiginis, 2% portions of asarum and 3.5% portions of apricotleaf ladybell root.

Description

technical field [0001] The invention relates to health-care wine and a preparation method thereof, in particular to a wolfberry fermented health-care fruit wine and a production method thereof. Background technique [0002] The method of making wine with wolfberry as the main ingredient can be roughly divided into two categories. One is to make wine first, then add wolfberry and other traditional Chinese medicine ingredients, soak and then extract the juice; the other is to mix wolfberry with grain, cook it, and add yeast to ferment wine making. [0003] There are many reports about wolfberry wine and its preparation method, such as "the preparation method of Yangrong wine" published on November 19, 2003 (publication number: 1456659); No.: 1373193) invention patent, "Research on the Production Technology of Lycium Barbarum Fermented Wine" (2010 "China Brewing" 2010 (7)-179-180). [0004] According to comparative analysis, there are domestic methods of preparing 'Yangrong W...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8988A61K36/9066A61P1/14A61K35/10A61K35/56A61K35/64A61K35/583A61K35/646A61K35/65
Inventor 蒋如地王中强余豪
Owner NINGXIA TIANCHUN LIQUOR IND
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