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Face-beautifying papaya/coix seed wine and preparation method thereof

The technology of papaya barley wine and papaya wine is applied in the field of beauty-enhancing papaya barley wine and its preparation, which can solve the problems of physical injury, cumbersome production steps, and not suitable for home production, and achieve the effect of good beauty and simple production steps

Inactive Publication Date: 2015-02-25
广西宏美农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the production steps of the vegetable wine disclosed in the above patents are relatively cumbersome and are not suitable for home production. Most of the wines sold in shopping malls are directly blended with fruit juice and alcohol, which do not have the effect of beautifying the skin and can be drunk for a long time. cause great harm to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] A preparation method of papaya barley wine for nourishing skin, comprising the following preparation steps:

[0022] A. Select 200~250 parts of papaya, and then squeeze the juice to obtain papaya juice and papaya residue, then place the obtained papaya juice and papaya residue in the container, and then add 2~5 part of pectinase, stirred for 1-5min, and then left to stand for 5-6min to obtain enzymatic hydrolyzed papaya juice;

[0023] B. Add 100-250 parts of barley and 300-450 parts of glutinous rice into the steamer, add 500-600 parts of water for cooking, and cook for 1-2 hours to obtain the pretreatment liquid;

[0024] C. Mix the enzymatic papaya juice obtained in steps A and B with the pretreatment liquid, mix for 5-10 minutes, and then add 5-25 parts of active dry yeast for fermentation, and the fermentation temperature is controlled at 30°C-40°C , the fermentation time is 10-13 days, and the mother wine is obtained after the fermentation is completed;

[0025]...

Embodiment 1

[0029] A. Select 250 parts of papaya, and then squeeze the juice to obtain papaya juice and papaya residue, then place the obtained papaya juice and papaya residue in the container, and then add 5 parts of pectin Enzyme, stirring for 5 minutes, then standing for 6 minutes to obtain enzymatic hydrolyzed papaya juice;

[0030] B. Add 250 parts of barley and 450 parts of glutinous rice into the steamer, add 600 parts of water for cooking, and cook for 2 hours to obtain the pretreatment liquid;

[0031] C. Mix the enzymatic papaya juice obtained in steps A and B with the pretreatment liquid, mix for 10 minutes, then add 25 parts of active dry yeast to ferment, the fermentation temperature is controlled at 40 ° C, and the fermentation time is 13 days. After the fermentation is completed, the mother wine is obtained;

[0032] D. Add 15 parts of vegetable accessories, 65 parts of white sugar, 6 parts of sweet-scented osmanthus sauce, 10 parts of Polygonum multiflorum, 5-10 parts of ...

Embodiment 2

[0036] A. Select 200 parts of papaya, and then squeeze the juice to obtain papaya juice and papaya residue, then place the obtained papaya juice and papaya residue in the container, and then add 2 parts of pectin Enzyme, stirring for 1min, then standing for 5min to obtain enzymatic hydrolyzed papaya juice;

[0037] B. Add 100 parts of Job's tears and 300 parts of glutinous rice into a steamer, add 500 parts of water for cooking, and cook for 1 hour to obtain a pretreatment liquid;

[0038] C. Mix the enzymolyzed papaya juice obtained in steps A and B with the pretreatment liquid, mix for 5 minutes, then add 5 parts of active dry yeast to ferment, the fermentation temperature is controlled at 30 ° C, and the fermentation time is 10 days. After the fermentation is completed, the mother wine is obtained;

[0039]D. Add 10 parts of vegetable accessories, 55 parts of white sugar, 3 parts of sweet-scented osmanthus sauce, 5 parts of Polygonum multiflorum, 5 parts of rose sauce, and...

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Abstract

The invention discloses a face-beautifying papaya / coix seed wine and a preparation method thereof. The face-beautifying papaya / coix seed wine is composed of the following components in parts by mass: 100-250 parts of coix seed, 300-450 parts of glutinous rice, 200-250 parts of papaya, 10-15 parts of vegetable auxiliary material, 55-65 parts of white sugar, 3-6 parts of osmanthus sauce, 2-5 parts of pectinase, 500-600 parts of water, 5-10 parts of fleece-flower root, 5-10 parts of rose sauce, 5-10 parts of dried chrysanthemum flower and 5-25 parts of active dry yeast. The coix seed wine is composed of pure natural substances, has favorable face-beautifying effect, is simple in preparation steps, can be prepared by common families, and is free of chemical substances.

Description

technical field [0001] The invention relates to a beauty-beautifying papaya barley wine and a preparation method thereof. Background technique [0002] Wine is inseparable from people's daily life. There are many varieties of wine on the market, mainly grain wine. The general brewing method of grain wine is to steam the grain and add distiller's yeast for solid fermentation. The nutrient composition of this kind of wine is relatively simple. In order to increase the nutrient composition and efficacy of the wine, people soak some medicinal materials such as ginseng, wolfberry or pilose antler in the wine to make medicinal wine. This kind of medicinal wine is not only beneficial to human health, but also can be used for Treat certain diseases, and at the same time improve the efficacy of the medicine. [0003] Along with the raising of living standard, people realize gradually, the wine beverages such as fruit wine, vegetable wine, can have the double effect of wine and fru...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 龙晓鹏庞作雄卢红梅赖德杰
Owner 广西宏美农业科技有限公司
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