Rose and mulberry liquor and method for manufacturing same

A technology of mulberry wine and rose, which is applied in the field of food processing, can solve problems such as inconvenient transportation and difficult storage, and achieve the effects of improving palatability, increasing dissolution rate, and improving taste

Inactive Publication Date: 2015-11-11
六安市金土地农业科普示范园
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mulberry pulp is juicy, bright in color, elegant in aroma, high in pigment content and s

Method used

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Embodiment Construction

[0019] A kind of rose mulberry wine, made from the raw materials of the following weight (jin):

[0020] 15 roses, 100 mulberries, 30 golden buckwheat leaves, 80 glutinous rice juice, 10 peach blossoms, 12 black jujube juices, 8 brown sugars, 4 fragrant flowers, 5 angelicas, 3 bulrushes, 3 spatholobus, and 5 radishes;

[0021] The preparation method of described rose mulberry wine, comprises the following steps:

[0022] (1) Rinse fresh roses and peach blossoms in boiling water for 2 minutes, remove and immerse in ice water containing 2% citric acid until cooled, remove, freeze and break into granules, put brown sugar into a pot, and simmer over low heat Syrup syrup, add flower powder and stir evenly, condense and solidify, crush and grind to 100 mesh to get flower sugar powder;

[0023] (2) Wash and drain the mulberries, pound and crush them, press and filter to obtain mulberry juice, and the pomace for later use, mix black dates and mulberry juice, and add SO 2 , the feed ...

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Abstract

The invention discloses rose and mulberry liquor and a method for manufacturing the same. The rose and mulberry liquor comprises 12-15 parts of roses, 90-100 parts of mulberries, 20-30 parts of wild buckwheat leaves, 60-80 parts of glutinous rice juice, 8-10 parts of peach flowers, 10-12 parts of black jujube juice, 6-8 parts of dark brown sugar, 2-4 parts of oriental paperbush flowers, 3-5 parts of angelica sinensis, 2-3 parts of boschniakia rossica, 2-3 parts of caulis spatholobi and 3-5 parts of radix ophiopogonis. The rose and mulberry liquor and the method have the advantages that nutrition functional components of the wild buckwheat leaves are fused in the rose and mulberry liquor, the dissolution rates of effective components of the rose and mulberry liquor can be increased owing to repeated fermentation, and accordingly the effective components can be easily digested and absorbed by human bodies; the taste can be improved, the palatability can be enhanced, and the rose and mulberry liquor has yellowish red bright colors, tastes sweet, mellow, smooth and palatable; traditional Chinese medicine components are added in raw materials in formulas and are blended, accordingly, unpalatable medicinal odor due to conventional extraction can be eliminated, healthcare value can be increased, blood replenishing, beautifying, yin enriching, kidney nourishing, spleen strengthening and stomach nourishing effects and the like can be realized, the oxidation resistance of bodies can be improved, and the rose and mulberry liquor has beautifying and anti-senile functions and is beneficial to the human health.

Description

technical field [0001] The invention relates to rose mulberry wine and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Mulberry, also known as mulberry fruit, mulberry fruit, mulberry fruit, and mulberry jujube, is an aggregated fleshy berry of perennial woody plants and mulberry trees. Mulberry has been known as the "Queen of Fruits" since ancient times. The fruit is rich in glucose, fructose, bootic acid, malic acid, oleic acid, multivitamins, essential amino acids and trace mineral elements such as zinc, potassium, magnesium and phosphorus. With high nutritional value and health care function, it is one of the raw materials of "both food and medicine" announced by the Ministry of Health of my country. Mulberry pulp is juicy, bright in color, elegant in aroma, high in pigment content and stable, but mulberry is a berry, which is inconvenient to transport and difficult to store. Therefore, developing and proc...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8968A61P1/14A61P39/06
Inventor 陈全勇
Owner 六安市金土地农业科普示范园
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