A preparing method of roxburgh rose fruit healthcare liquor

Abstract

A preparing method of roxburgh rose fruit healthcare liquor is disclosed. The method includes weighing 100-110 parts of fresh pitted roxburgh rose fruit, 20-25 parts of yeast, 15-20 parts of a sweet wine starter, 5-8 parts of cane sugar, 20-22 parts of pure-grain baijiu having an alcohol content of 52% (v / v) and 20-30 parts of water, fully stirring, adding into a jar, sealing, dipping, fermenting for 5-8 days, distilling, dipping, filtering, and the like to obtain the roxburgh rose fruit liquor. The prepared roxburgh rose fruit liquor does not lose original medicinal effects of couch grass root and liquorice root, and the original taste of the roxburgh rose fruit liquor is not influenced. In addition, a proper amount of fragrant flower is added, thus further improving taste of the roxburgh rose fruit liquor and allowing the roxburgh rose fruit liquor to have a clear fragrant taste. The roxburgh rose fruit is rich in a plurality of natural trace elements beneficial to human bodies, and the couch grass root, the liquorice root and other traditional Chinese medicines have medicinal effects, and therefore the roxburgh rose fruit liquor has obvious effects of relieving cough, reducing phlegm, clearing the lung, moistening the lung, relaxing the bowels, moistening the intestines, and the like, is particularly suitable for long-term drinking for middle aged and elderly people and is a healthcare drink with good taste and good medicine effects.

Description

technical field [0001] The invention relates to a processing method of health care wine, in particular to a processing method of prickly pear wine. Background technique [0002] Prickly pear (Rosaroxbunghii) is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Ci pear and wood pear, also known as Songchungui, thorn pear, nine-headed bird, and Wenxian fruit. It is a nutritional treasure for nourishing and fitness. A rare fruit. Born in sunny hillsides, valleys, roadsides and bushes at an altitude of 500-2500 meters, it is a natural wild fruit in Guizhou, western Hubei mountainous areas, Liangshan, Mianning mountainous areas and other places. The harvest period of prickly pear is less than 30 days. Prickly pear is a small wild shrub, with pink, red or deep red flowers blooming from April to June, summer flowers and autumn fruits. Most of the fruits are oblate and spherical, and the transverse diameter is generally 2 cm to 4 cm. The fruit is ripe from...

AI Technical Summary

Problems solved by technology

[0005] The production process of the above two kinds of prickly pear wine is complicated, and the operation requirements are harsh, and many auxiliary agents (such as bleaching agent, SO 2 Regulator, sodium bisulfite, etc.), and the obtained thorn wine has a strong pear fruit aroma, but the wine taste is light and the wine taste is not mellow