Brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of fruit wine and water chestnut, applied in the brewing field of water chestnut scutellaria baicalensis Jiabao fruit wine, achieving significant economic value, strong operability, and beneficial effects on human health
Inactive Publication Date: 2016-01-20
ANHUI LIANZHE JADE & BAMBOO CO LTD
View PDF9 Cites 6 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0008] The present invention uses fresh jabo fruit and water chestnut as the main raw materials, and adds Chinese medicine ingredients such as Boling melon, Tibetan calamus, worm fruit mustar
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0030] Embodiment 1, a kind of brewing method of water chestnut Scutellaria baicalensis Jiabao fruit wine, comprises following processing steps:
[0031] A. Pretreatment of raw materials: Sorting the fresh Jiabao fruit, selecting and removing the unripe, overripe, rotten and pest-infested fruits;
[0032] B, 70 kilograms of Jiabao fruit pulp is crushed and processed into pulp for subsequent use;
[0033] C, freshly grow mature water chestnut, shell and wash, get 35 kilograms, cut into thin slices, add 25 kilograms of water again, beat into pasty water chestnut pulp with food beater;
[0034] D, take 0.25 kg of Chinese medicinal materials Boling melon, 0.3 kg of Tibetan calamus, 0.35 kg of worm fruit mustard, 0.4 kg of nard pine, 0.5 kg of lentils, 0.25 kg of leopard camphor, 0.4 kg of scutellaria baicalensis, 0.35 kg of pine wood, 0.35 kg of dandelion, Add 0.3 kg of unique taste, add 20 kg of pure water, decoct for 30 minutes with a Chinese medicine decocting machine, filter ...
Embodiment 2
[0043] Embodiment 2, a kind of brewing method of water chestnut Scutellaria baicalensis Jiabao fruit wine, comprises following processing steps:
[0044] A. Pretreatment of raw materials: Sorting the fresh Jiabao fruit, selecting and removing the unripe, overripe, rotten and pest-infested fruits;
[0045] B, 75 kilograms of Jiabao fruit pulp is crushed and processed into pulp for subsequent use;
[0046] C, freshly grow mature water chestnut, shell and wash, get 40 kilograms, cut into thin slices, add 20 kilograms of water again, beat into pasty water chestnut pulp with food beater;
[0047] D, take 0.3 kg of rhubarb heart leaf, 0.25 kg of Gansong, 0.3 kg of Tibetan scorpion bone, 0.4 kg of ganoderma lucidum, 0.35 kg of yunnan xiaocao, 0.3 kg of leopard camphor, 0.4 kg of papaya, 0.25 kg of white peony, Add 0.3 kg of green dill flower and 0.25 kg of unique taste, add 20 kg of pure water, decoct for 30 minutes with a traditional Chinese medicine decoction machine, filter to ob...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a brewing method for water chestnut scutellaria baicalensis jaboticaba fruit wine. The brewing method comprises the following steps: by taking fresh jaboticaba fruit and water chestnut as principal raw materials, adding Chinese herbal components such as, herpetospermum pedunculosum, acorus calamus, neotorularia humilis, rhizoma nardostachyos, hyacinth bean, litsea coreana, scutellaria baicalensis, pine, dandelion, lamiophlomis rotate, and the like; screening the raw materials and cleaning; pretreating the raw materials; adjusting the sugar degree and acidity; fermenting; mixing; blending; filtering; pouring and filling; and packaging, thereby preparing into the fruit wine. The nutritive values of jaboticaba fruit and water chestnut are fully utilized; the synergistic interaction of all the raw materials is achieved; the health-care effects of warming middle and strengthening spleen as well as regulating qi and nourishing stomach are achieved; the health of human body is benefited; the preparation method is scientific and feasible; the operability is strong; the end product of the fruit wine is in light champagne or light yellow color; the wine tastes mellow, fresh, sweet and fragrant; the wine fragrance and the water chestnut fragrance coexist; the economic value is obvious.
Description
technical field [0001] The invention relates to the technical field of fruit wine, in particular to a method for brewing water chestnut scutellaria baicalensis Jiabao fruit wine. Background technique [0002] Jiabao fruit, also known as treasure fruit, belongs to the evergreen shrub of Myrtaceae. It grows slowly, the bark is light gray, and falls off in flakes, leaving bright color spots after falling off. Leathery, dark green and shiny, lanceolate or oval, its flowers are clustered on the main trunk and main branches, sometimes on new branches, the flowers are small, white, with many stamens, topped with light yellow small pollen, emitting bursts of A burst of fragrance. [0003] The edible part of Jiabao fruit per 100 grams of fruit contains 45.7Ka of calories, 87.1g of water, 0.11g of protein, 0.01g of fat, 12.58g of carbohydrates, 0.08g of fiber, 0.20g of ash, 6.3mg of calcium, 9.2mg of phosphorus, and 0.49g of iron rag, thiamine 0.2mg, vitamin Bz0.02rag, niacin 0.21rr...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more