A dendrobium officinale wine beverage with rice fragrance and a preparing method thereof

Abstract

A dendrobium officinale wine beverage with rice fragrance is disclosed. The beverage is prepared from following raw materials by weight: 15-17 parts of dendrobium officinale, 19-22 parts of glutinous rice wine, 5-8 parts of hawthorn leaf, 7-9 parts of watermelon peel, 10-13 parts of sugarcane juice, 7-8 parts of kumiss, 10-11 parts of crab apple, 6-7 parts of amaranth, 10-11 parts of common beet, 5-6 parts of lilac, 9-12 parts of red bean soup, 4-6 parts of konjac glucomannan, 6-8 parts of bitter cardamon, 1-2 parts of bitter orange, 4-6 parts of corn starch, 1-2 parts of asiatic bilberry leaf, 1-2 parts of rhinacanthus nasuta kurz, 3-4 parts of corn stigma, 7-10 parts of oat, 8-10 parts of nutrition additives and a proper amount of water. The beverage is sweet, fragrant and mellow. The raw materials of the beverage comprise the glutinous rice wine. The glutinous rice wine has functions of stimulating digestive gland secretion, helping digestion, and moistening skin. In addition, the beverage is rich in the bitter cardamon, the corn starch and a plurality of fruits, vegetables and bean products, rich in vitamins and trace elements, and rich in a plurality of amino acids, fatty acids, and the like. The beverage has functions of tonifying lung, calming heart, tonifying spleen, appetizing, and boosting human body immunity, and has high nutrition value and good drinking and healthcare effects.

Description

technical field [0001] The invention relates to the technical field of drinking food and preparation technology, and mainly relates to a dendrobium officinale rice-flavored wine beverage and a preparation method thereof. Background technique [0002] With the development of social economy, people pay more and more attention to health, and the requirements for beverages are gradually increasing, especially in terms of taste, nutrition and special health care functions. Although there are many types of beverages on the existing market, they are no longer Drinks that can meet people's needs for taste and health care, have a good taste, and are highly nutritious and have certain health care benefits are more and more favored by consumers. [0003] Dendrobium candidum is sweet in taste and slightly cold in nature; it has the effect of promoting body fluid and nourishing the stomach, mainly manifested in promoting gland secretion and visceral movement, and also has the functions o...

AI Technical Summary

Problems solved by technology

At present, most of the dendrobium beverages on the market are made of simple dendrobium fresh grass and dry grassland materials. The ingredients are relatively single and the taste is single, which seriously restricts the added value and economic benefits of dendrobium.