Health waxberry wine and preparation method thereof

A technology of health wine and bayberry, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc., can solve the problems of lack of bayberry flavor in finished wine, accumulation of rot and deterioration of bayberry, and single nutritional components, etc., to achieve enhanced Human immunity, beneficial to preparation, and the effect of improving the quality of life

Inactive Publication Date: 2014-08-13
陈万能
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the mature season of red bayberry, the amount of red bayberry is large, and the transportation is difficult. The accumulation of red bayberry is seriously rotten and deteriorated, causing huge economic losses.
For this reason, making wine with red bayberry can solve the above-mentioned problems, but the wine making process with red bayberry is complicated, and bayberry needs to go through the preliminary processes such as pitting and squeezing before bayberry juice can be used for wine making, and the finished wine of brewing lacks the local flavor of red bayberry. The nutritional ingredients are single, the active ingredients are difficult to dissolve in the wine, and the color is not good

Method used

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Experimental program
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Embodiment Construction

[0025] First prepare Poria koji: the steps are as follows (1) Prepare the medium, take 1000ml of water, add 200g of starch to the water, heat at 100°C, keep warm for 30 minutes, filter, take the filtrate, add glucose 20g, potassium dihydrogen phosphate to the filtrate 0.1g, 0.1g of magnesium sulfate, 20g of agar powder, mix well, put into several test tubes and seal, the filling amount accounts for 30% of the volume of the test tube, put several test tubes into an autoclave, and heat to 121°C , insulated for 40 minutes and sterilized, until the temperature of the autoclave is down to normal temperature, a culture medium is made, the water content of the culture medium is 35~60wt%, pH4~7; (2) get the Poria cocos bacterial classification through rejuvenation Bacterial strains can be purchased, or natural Poria cocos strains can be selected and obtained through rejuvenation.), inoculated in the culture medium of several test tubes, cultivated at 28°C-32°C for 15-20 days, and taken...

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Abstract

The invention relates to health waxberry wine and a preparation method thereof. The wine is prepared from the following raw materials by weight parts: 68-78 parts of waxberries, 15-25 parts of poria cocos and 2-7 parts of sealwort, wherein poria cocos yeasts are used as wine-brewing yeasts. The process is simple and practical; the wine is high in content of health nutritional ingredients, has an effect of regulating the immunity of a human body, has the red color of roses, is mild and fragrant in taste and unique in flavor, and is capable of activating blood to remove blood stasis, benefiting the spleen and the stomach, nourishing the heart, calming the nerves, dispelling wind, eliminating dampness, maintaining beauty and prolonging life.

Description

technical field [0001] The invention relates to a bayberry health-care wine and a preparation method thereof, which is a health-care medicinal wine made of Chinese herbal medicines. Background technique [0002] Red bayberry has high nutritional value, rich in sugar, wax, organic acid, protein, trace elements and so on. But red bayberry is difficult to preserve after maturity, is perishable, and has the characteristics of changing color in one day and changing taste in two days. In the mature season of red bayberry, the amount of red bayberry is large, the transportation is difficult, and the accumulation of red bayberry is seriously rotten and deteriorated, causing huge economic losses. For this reason, making wine with red bayberry can solve the above-mentioned problems, but the wine making process with red bayberry is complicated, and bayberry needs to go through the preliminary processes such as pitting and squeezing before bayberry juice can be used for wine making, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8969A61P37/04
Inventor 陈万能唐志泉李海生
Owner 陈万能
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