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Roselle wine

A technology of roselle and rose, applied in the field of steaming wine, can solve the problems of losing the nutritional health care and medicinal value of roselle, and achieve the effect of preventing cardiovascular disease and reducing atherosclerosis

Inactive Publication Date: 2016-05-25
金双悦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] To sum up, although the predecessors have made various descriptions on the production of roselle wine, the three technical schemes respectively adopt the fermentation of grain as the main material and the technology of adding alcohol to dried roselle, which do not extract the essence of roselle quality. Dried roselle is likely to lose the various nutritional health and medicinal value of roselle

Method used

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Embodiment Construction

[0024] The invention discloses a kind of roselle wine, which is made of fresh roselle crop raw materials, and appropriate amount of sugar and yeast are added as required. The specific weight percentages of the invention are as follows:

[0025] Roselle fresh fruit: 50kg

[0026] White sugar: 10kg

[0027] Yeast: 0.1kg

[0028] The preparation method of the present invention comprises:

[0029] 1: Clean the fresh roselle fruit, then crush it and put it into the tank, add sugar and yeast in the proportions mentioned above and stir evenly before sealing the tank;

[0030] 2: It should be stored and fermented at room temperature of 10-25 degrees;

[0031] 3: For the first ten days, stir once a day;

[0032] 4: The fermentation period is 25 days;

[0033] 5: Take the fermented roselle mixture and distill the wine.

[0034] The roselle wine of the present invention uses fresh roselle plants as raw materials, mixes white sugar and yeast, does not add any added elements, does no...

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Abstract

The invention provides a roselle wine. According to the invention, a fresh roselle crop is used as a raw material and a proper amount of white sugar and yeast are added as needed. Specifically, the roselle wine comprises, by weight, 50 kg of fresh roselle fruit, 10 kg of white sugar and 0.1 kg of yeast. A making method for the roselle wine comprises the following steps: 1, cleaning the fresh roselle fruit, then crushing the fresh roselle fruit, putting the crushed fresh roselle fruit into a tank, adding white sugar and yeast according to the above-mentioned ratio, then carrying out uniform mixing under stirring and then sealing the tank; 2, carrying out storage fermentation at a proper room temperature of 10 to 25 DEG C, wherein stirring is carried out once each day in the former ten days and a fermentation period is 25 d; and 5, subjecting the fermented roselle mixture to distillation so as to obtain the wine.

Description

technical field [0001] The invention relates to the field of steamed wine, in particular to roselle wine. Background technique [0002] Roselle, also known as roselle, roselle, mountain eggplant, etc., is an annual herb of Malvaceae Hibiscus, widely distributed in tropical and subtropical regions, native to West Africa and India, and currently in Zhangpu, Fujian, Guangdong, China It is cultivated in Guangxi, Yunnan, Taiwan and other places. The roselle plant is 1.5-2 meters high, the stem is lavender, erect, and the trunk is multi-branched. Alternate leaves. Flowers open in summer and autumn, long flowering period, calyx cup-shaped, purple-red, about 1 cm in diameter; corolla yellow, capsule ovoid, about 1.5 cm in diameter. During the flowering season, red, green, and yellow alternate with each other, which is very beautiful and has the reputation of "plant ruby". Roselle has the effects of clearing heat and relieving summer heat, nourishing skin, eliminating spots, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 金双悦
Owner 金双悦
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