A kind of preparation method of fermented kiwi fruit wine containing peony extract

A technology of peony extract and kiwi fruit, which is applied in the field of preparation of fermented kiwi fruit wine, can solve the problems that disease prevention and treatment cannot be fully and reliably guaranteed, functional limitations, single raw materials, etc., achieve less alcoholic fatty liver and prevent oxidation Reactive, anti-pigmentation effects

Inactive Publication Date: 2015-08-19
LUOYANG CHUNKUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Due to the single raw material of the existing kiwi fruit wine on the market, its function is limited, and it cannot fully and reliably guarantee the prevention and treatment of some diseases.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0034] A preparation method of fermented kiwi fruit wine containing peony extract, comprising the following steps:

[0035] Step 1, fermentation of pulp components:

[0036] (1) Take 12 parts by weight of fresh kiwi fruit, 2 parts of mulberry and 1 part of pearl fruit, wash and drain, and crush completely with a crusher, and then put the crushed pulp into a fermentation container, Then add 3 parts of white granulated sugar, 0.3 part of white vinegar and 0.5 part of artificial yeast into the fermentation container, stir evenly, control the temperature at 20-25°C, and carry out primary sealed fermentation for 2-3 days;

[0037] (2) Add 0.03 parts of pectinase and 0.8 parts of citric acid to the product after primary sealed fermentation, stir evenly, control the temperature at 24-27°C, and carry out secondary sealed fermentation for 3-5 days;

[0038] Step 2, pre-treatment of pharmacological components:

[0039] (1) Weigh 2 parts of peony kernels, 1 part of peony root and 0.7 p...

Embodiment 1

[0048] A preparation method of fermented kiwi fruit wine containing peony extract, comprising the following steps:

[0049] Step 1, fermentation of pulp components:

[0050] (1) Take 12 parts by weight of fresh kiwi fruit, 2 parts of mulberry, and 1 part of pearl fruit, wash and drain, and use a crusher to completely crush it. After that, put the crushed pulp into a fermentation container. Then add 3 parts of white granulated sugar, 0.3 part of white vinegar, and 0.5 part of artificial yeast into the fermentation container, stir evenly, control the temperature at 20°C, and carry out primary sealed fermentation for 2 days;

[0051] (2) Add 0.03 parts of pectinase and 0.8 parts of citric acid to the product after primary sealed fermentation, stir evenly, control the temperature at 27°C, and carry out secondary sealed fermentation for 3 days;

[0052] Step 2, pre-treatment of pharmacological components:

[0053] (1) Weigh 2 parts of peony kernels, 1 part of peony root, and 0.7 ...

Embodiment 2

[0060] A preparation method of fermented kiwi fruit wine containing peony extract, comprising the following steps:

[0061] Step 1, fermentation of pulp components:

[0062] (1) Take 12 parts by weight of fresh kiwi fruit, 2 parts of mulberry, and 1 part of pearl fruit, wash and drain, and use a crusher to completely crush it. After that, put the crushed pulp into a fermentation container. Then add 3 parts of white granulated sugar, 0.3 part of white vinegar, and 0.5 part of artificial yeast into the fermentation container, stir evenly, control the temperature at 25°C, and carry out primary sealed fermentation for 3 days;

[0063] (2) Add 0.03 parts of pectinase and 0.8 parts of citric acid to the product after primary sealed fermentation, stir evenly, control the temperature at 24°C, and carry out secondary sealed fermentation for 5 days;

[0064] Step 2, pre-treatment of pharmacological components:

[0065] (1) Weigh 2 parts of peony kernels, 1 part of peony root, and 0.7 ...

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PUM

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Abstract

A preparation method for fermentation-type Actinidia chinensis wine containing peony extract product comprises step of fermentation of pulp composition, pretreatment step of pharmacological composition, final fermentation step and step of blending of the finished product. The prepared fermentation-type Actinidia chinensis wine containing peony extract product is fresh and sweet in taste and mellow in mouthfeel, and sugar in the wine is capable of effectively accelerating burning of alcohol in vivo, alleviating discomfort of a person drinking the wine, and reducing generation of alcoholic fatty liver. The wine also contains abundant anti-oxidation compositions for preventing oxidation reaction in vivo, is capable of effectively delaying skin aging, has the functions of resisting oxidation, resisting mutation and the like, has no side effect, and is beneficial for health and helps to prolong life span after being drunk for a long time.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing fermented kiwifruit wine containing peony extract. Background technique [0002] Peony is a unique woody and precious flower in my country. It has a history of thousands of years of natural growth and more than 2,000 years of artificial cultivation. Peony is known as "National Beauty and Heavenly Fragrance" and "King of Flowers". The whole body of peony is a treasure, peony flowers can be viewed, and peony flowers can also be made into peony tea and peony essential oil; peony root bark is a traditional Chinese medicine "Paeonol"; peony leaves can extract flavonoids; peony seeds can be squeezed for oil, and the oil contains A variety of unsaturated fatty acids, especially rare odd-numbered fatty acids, is a source of edible oils with important development value. [0003] Studies have shown that the unsaturated fatty acid content of peony seed oil is more than...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/85A61P37/02A61P29/00A61P39/06A61P39/00A61P25/32
Inventor 杨永庆
Owner LUOYANG CHUNKUI AGRI DEV
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