Squid-wax apple health-preserving wine and preparation method thereof

A technology of health-preserving wine and lotus mist, applied in the field of health-preserving wine

Inactive Publication Date: 2015-01-21
ANHUI TIANXIAFU JIUYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because most of the health-preserving wines are made by soaking traditional Chinese medicine in the wine, they have a strong medicinal taste, which makes it di

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] A squid lotus mist health wine is prepared from the following raw materials by weight:

[0021] Lotus mist 230, fresh squid 30, meat 8, sea cucumber 10, fat sea superfine powder 5, mangosteen 8, soybean protein isolate 7, vegetable oil 6, pea starch 8, red bean 8, grass carp meat 10, matcha powder 9, fresh bean juice 10 , Caraway 5, Guaiqin Angelica 3, Pei Lan 4, Huoxiang 5, Purple Salvia 3, Nutritional Additives 15;

[0022] Described nutritional additive is made of the following raw materials by weight:

[0023] Fish Maw 30, Wenguanguo 14, Cocoa Syrup 9, Mulberry Juice 7, Stachyose 6, Grasshopper Meat 8, Egg Fruit 10, Eping Grass 3, Dijincao 2, Jiao Divine Comedy 4, Fried Atractylodes 2, Kapok 5;

[0024] The preparation method is as follows: (1) mixing Wenguan fruit and egg yolk fruit, adding mulberry juice and beating to obtain fruit pulp;

[0025] (2) After drying, breaking, and mixing Eping grass, Dijincao, Jiao Shenqu, fried Atractylodes, and kapok, wrap it wi...

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PUM

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Abstract

The invention discloses squid-wax apple health-preserving wine prepared from the following raw materials in parts by weight: 180-230 parts of wax apple, 20-30 parts of fresh squid, 7-8 parts of minced meat, 9-10 parts of sea cucumber, 4-5 parts of a sterculia scaphigera ultrafine powder, 6-8 parts of momordica grosvenori, 5-7 parts of a soybean isolated protein, 4-6 parts of plant oil, 6-8 parts of garden pea starch, 5-8 parts of red bean, 7-10 parts of grass carp flesh, 8-9 parts of a matcha powder, 8-10 parts of a fresh bean juice, 3-5 parts of carum carvi, 2-3 parts of angelica polymorpha maxim, 2-4 parts of herba eupatorii, 3-5 parts of agastache rugosa, 2-3 parts of salvia miltiorrhiza bunge, and 10-15 parts of a nutrition additive. The wax apple is used as a main material for brewing the wine, contains proteins, fat, carbohydrates and calcium, phosphorus, potassium and other minerals, and has the efficacies of clearing heat, introducing diuresis and calming nerves; the added auxiliary material momordica grosvenori has the effects of clearing away lung-heat, relieving cough, producing saliva, slaking thirst, lubricating intestines and relaxing bowels; and at the same time, the wine also adopts folium isatidis and other various Chinese herbal medicines, and has the efficacies of clearing heat, detoxifying, cooling blood and stopping bleeding with long-term taking.

Description

[0001] technical field [0002] The invention mainly relates to the field of health-preserving wine, in particular to a squid lotus mist health-preserving wine and a preparation method thereof. Background technique [0003] Health wine has a history of thousands of years and is an important part of Chinese medical science. With the improvement of people's consumption awareness and living standards, health wine has been paid more and more attention, and the market scale is getting bigger and bigger. Because most of the health-preserving wines are made by soaking traditional Chinese medicines in the wine, they have a strong medicinal taste, which makes it difficult for many people to accept the taste. Therefore, it is necessary to develop health-preserving wines with both health care functions and various tastes. Contents of the invention [0004] The object of the present invention is to provide a kind of squid lotus mist health-preserving wine and a preparation method th...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/537A61P29/00A61P7/04A61P7/00
CPCC12G3/02A61K35/616A61K36/185A61K36/23A61K36/232A61K36/28A61K36/42A61K36/48A61K36/532A61K36/537A61K36/74A61K2300/00
Inventor 陈立亮
Owner ANHUI TIANXIAFU JIUYE
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