Brewing method of begonia root wine

Abstract

The invention discloses a brewing method of a begonia root wine. The brewing method is characterized by comprising the steps: picking dry and disease-free begonia roots, and performing soaking, pulping, compound enzyme treating, blending, sterilizing, yeast fermenting, filtering, ageing, canning, sterilizing and the like to brew the begonia root wine. According to the brewing method, by adopting a compound enzyme enzymolysis technology, a pectin layer of the begonia roots can be decomposed, more nutritional ingredients can be fully separated out, the utilization rate of a raw material is increased, and thus the finished begonia root wine is thick and strong in taste, mellow in flavor, stable in color, and rich in nutrients, and has health care functions of activating blood and dissolving stasis, stopping bleeding and clearing heat, and the like.

Description

technical field

[0001] The invention relates to a wine brewing method, in particular to a begonia root wine brewing method. Background technique

[0002] The begonia root is the root of the begonia species of the Papilionaceae begonia species, which is flat in nature and sour in taste. It is a traditional Chinese medicine. "Shaanxi Chinese Herbal Medicine" records: "Promoting blood circulation and dispelling blood stasis, clearing away heat, stopping bleeding and relieving pain. Treat traumatic injuries, vomiting blood, epistaxis, gastric ulcer, dysentery, pulmonary abscess, metrorrhagia, leucorrhea, and irregular menstruation." Jiangxi "Herbal Medicine Handbook" records "promoting qi and blood circulation, reducing swelling and alleviating pain, relieving spasm, and controlling scrofula." Existing begonia root is only processed and utilized as a traditional Chinese medicine, and it is processed into medicinal wine, and related products are not listed yet. Contents of the...