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A kind of Chinese wolfberry wine and preparation method thereof

A production method and technology of wolfberry wine, applied in the field of food and beverage, can solve problems such as harm to the body

Inactive Publication Date: 2011-12-07
张宏伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although there are some low-alcohol wines on the market, there will also be situations where excessive drinking is harmful to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: Prepare the components whose weight ratio is: 10-20 grams of wolfberry, 6-17 grams of Pueraria japonica, 7-18 grams of jujube, and 500 milliliters of 52-degree liquor. Mix wolfberry and jujube together and coarsely crush them; then soak wolfberry and jujube in white wine to crush the mixture for one month; soak kudzu flower in 60 degree water for 3 hours, wherein the ratio of kudzu flower to water is 1:3.5; Then take out the kudzu flower, boil it with boiling water for 30 minutes, and then cool it for 50 hours for later use; mix the soaking solution of wolfberry and jujube with the cooled solution of kudzu flower, put it in a container, seal it and age it for 17 days. Cheng, the wolfberry wine after making is about 35 degrees.

Embodiment 2

[0017] Embodiment 2: Prepare the components whose weight ratio is: 12-16 grams of wolfberry, 8-15 grams of kudzu flower, 9-13 grams of jujube, and 500 milliliters of 52-degree liquor. Mix wolfberry and jujube together and coarsely crush them; then soak wolfberry and jujube in white wine to crush the mixture for one month; soak kudzu flower in 60 degree water for 3 hours, wherein the ratio of kudzu flower to water is 1:3.5; Then take out the kudzu flower, boil it with boiling water for 30 minutes, and then cool it for 50 hours for later use; mix the soaking solution of wolfberry and jujube with the cooled solution of kudzu flower, put it in a container, seal it and age it for 17 days. Cheng, the wolfberry wine after making is about 35 degrees.

Embodiment 3

[0018] Embodiment 3: Prepare the components whose weight ratio is: 15 grams of wolfberry, 10 grams of kudzu flower, 10 grams of jujube, and 500 milliliters of 52-degree liquor. Mix wolfberry and jujube together and coarsely crush them; then soak wolfberry and jujube in white wine to crush the mixture for one month; soak kudzu flower in 60 degree water for 3 hours, wherein the ratio of kudzu flower to water is 1:3.5; Then take out the kudzu flower, boil it with boiling water for 30 minutes, and then cool it for 50 hours for later use; mix the soaking solution of wolfberry and jujube with the cooled solution of kudzu flower, put it in a container, seal it and age it for 17 days. Cheng, the wolfberry wine after making is about 35 degrees.

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Abstract

The invention relates to the technical field of food and beverages, in particular to wolfberry wine and a preparation method thereof. The object of the present invention is to provide a kind of drinking wine with Chinese wolfberry and kudzu flower as main raw materials, which can achieve the effect of diluting alcohol after being drunk into the human body, and also has the functions of invigorating qi, invigorating spleen, nourishing blood and calming the nerves. The components of the present invention include wolfberry, kudzu flower, jujube, and 52-degree liquor. The weight ratio of each component is: 10-20 grams of wolfberry, 6-17 grams of kudzu flower, 7-18 grams of jujube, and 52-degree liquor 500ml. Pueraria puerariae, one of the components of the present invention, is boiled to obtain a solution, and when added to wine, the isoflavones in Pueraria puerariae will rapidly decompose ethanol to achieve the effect of relieving hangovers; meanwhile, wolfberry has the effects of lowering cholesterol and anti-fatigue; Jujube has the functions of invigorating qi, invigorating the spleen, nourishing blood and calming the nerves. The invention does not add ingredients such as essence and preservatives, and is suitable for people to drink for a long time.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to wolfberry wine and a preparation method thereof. Background technique [0002] China's wine culture has a history of thousands of years. When friends and relatives get together, wine is a must-have drink on the table. People use wine to cheer up and make the atmosphere more cheerful. Of course, wine has the effect of promoting blood circulation, softening blood vessels, and making the atmosphere more harmonious. However, it is undeniable that excessive drinking is harmful. Excessive drinking will not only cause skin flushing, dizziness, headache, nausea and vomiting and other discomfort symptoms, but more seriously, it will also cause personal injury, especially when driving while drunk, the harm is even more serious. At present, although there are some low-alcohol wines on the market, there will also be situations where excessive drinking is harmful to the body. C...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/815A61P1/00A61P1/14A61P7/06A61P25/20
Inventor 张宏伟
Owner 张宏伟
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