Angelica keiskei wine brewing method

A wine and grape technology, applied in the preparation of wine, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of ashitaba nutrient destruction, unfavorable nutrient absorption, large investment, etc., to improve lung function, strengthen blood The effect of circulation and less investment

Inactive Publication Date: 2013-12-25
ZHENJIANG GAOGUAN FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For many years, people generally eat Ashitaba by frying, making miso soup or deep-frying. Although these traditional methods are very convenient, these methods often destroy certain nutrients of Ashitaba, or are not conducive to people’s understanding of Ashitaba. absorption of its nutrients
Now, some people make ashitaba into health capsules, but the investment is large, and some people think that taking capsules is just taking medicine, and they don’t want to take it

Method used

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Embodiment Construction

[0015] The present invention is described in further detail below in conjunction with specific embodiment:

[0016] Ashitaba wine brewing method of the present invention comprises the following steps:

[0017] (1) Select high-quality fresh grapes, remove the fruit stalks and green grains, and have a net weight of 100 kg. Rinse with tap water and dry the water on the surface of the grapes; grind the grapes into grape pulp with a special food grinder;

[0018] (2) Clean the ceramic wine jars, wipe off the water inside the jars, pour the grape juice into the wine jars, but not more than 2 / 3 of the capacity of the jars, and record the weight of the grape juice in each jar , put water in the groove at the mouth of the jar, cover the lid, and then place the jar in a room at 25-28°C to let the grape juice ferment naturally;

[0019] (3) Wash the freshly picked Ashitaba leaves, quickly blanch them, spread them out to dry, and crush them when the water content reaches 60-70%. 4.5 kg ...

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Abstract

The invention discloses an Angelica keiskei wine brewing method. The Angelica keiskei wine brewing method comprises the following steps: 1, cleaning fresh grapes, draining, and beating to form a grape pulp; 2, filling the grape pulp into a container, and fermenting; 3, adding an Angelica keiskei material and white sugar after the fermentation is carried out for 2-3d, uniformly stirring to form a mixed pulp, and continuously fermenting for 30-40d to obtain an Angelica keiskei wine pulp; 4, filtering the Angelica keiskei wine pulp, and precipitating to obtain an Angelica keiskei wine; and 5, sealing the obtained Angelica keiskei wine for sale. The Angelica keiskei wine brewed through using the brewing method fully utilizes the nutrition of the Angelica keiskei and the grapes, contains abundant amino acids, has the efficacies of lung function improving, blood circulation reinforcing, blood pressure reducing, blood fat reducing, immunity improving, ageing preventing, digestion helping, fat reducing, appetite increasing, beauty treating, face caring and the like, and has the characteristics of simple method and less investment.

Description

[0001] technical field [0002] The invention relates to a method for brewing wine, in particular to a method for brewing Ashitaba wine. Background technique [0003] Ashitaba, aliases: Longevity Grass, Hachijo Grass (originating on Hachijo Island known as Longevity Island in Japan), Huanyang Grass, Ashitaba and Tianci Grass, etc., are perennial evergreen upright herbaceous plants, per 100 grams The edible part contains 1.67 grams of protein, 0.18 grams of fat, 0.08 grams of total acid, 0.79 grams of crude fiber, 6.6 grams of dry matter, 0.35 grams of reducing sugar, 11.0 mg of vitamin C, 1.51 grams of total amino acids, 0.9 mg of iron, and 91.7 grams of calcium mg, zinc 0.22 mg. In ancient China, people used Ashitaba to purify the blood, eliminate toxins in the liver, cleanse the colon, improve lung function, strengthen blood circulation, heal nervous disorders and relieve muscle and joint pain. The research results of medical experts at home and abroad show that Ashitaba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 陆娟
Owner ZHENJIANG GAOGUAN FOOD
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