Dragon fruit sweet wine and preparation method thereof

A technology of dragon fruit and liqueur, applied in the field of dragon fruit liqueur and its preparation, to achieve the effect of improving sleep, simple preparation method, and relieving pain of waist and knees

Inactive Publication Date: 2016-10-26
梁忠顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a pitaya liqueur and a preparation method thereof, in order to solve the technical problem that the liqueur does not destroy the mouthfeel of the fruit wine and has a good health care effect

Method used

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  • Dragon fruit sweet wine and preparation method thereof
  • Dragon fruit sweet wine and preparation method thereof

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Effect test

Embodiment 1

[0023] A dragon fruit liqueur, in parts by weight, comprising the following raw materials: 200 parts of dragon fruit, 50 parts of glutinous rice, 15 parts of Moringa seeds, 10 parts of honeysuckle, 10 parts of rock sugar, 5 parts of kudzu root, 5 parts of mulberry, Jiuxiang Worm 5 servings.

[0024] The preparation method of described pitaya liqueur comprises the following steps:

[0025] S1: Cooked glutinous rice made by freshly picked seven or half ripe dragon fruit, decomposed, washed, peeled, and made into a pulp, separated from the pulp to obtain clean dragon fruit pulp, and cooled to 35°C in a ventilated environment just after cooking Mixing and fermenting at a temperature of 40°C for 30 days to obtain a fermented pitaya liqueur stock solution;

[0026] S2: Mashing Moringa oleifera seeds, honeysuckle, kudzu root, mulberry, and chrysanthemum chrysanthemum to obtain medicinal powder, then leaching for 20 minutes at a weight ratio of medicinal powder to distilled water at ...

Embodiment 2

[0029] A dragon fruit liqueur, in parts by weight, comprising the following raw materials: 250 parts of dragon fruit, 60 parts of glutinous rice, 17 parts of Moringa seeds, 15 parts of honeysuckle, 13 parts of rock sugar, 7 parts of kudzu root, 7 parts of mulberry, Jiuxiang 7 servings of worms.

[0030] The preparation method of described pitaya liqueur comprises the following steps:

[0031] S1: Cooked glutinous rice made by freshly picked seven or half ripe dragon fruit, decomposed, washed, peeled, and made into a pulp, separated from the pulp to obtain clean dragon fruit pulp, and cooled to 35°C in a ventilated environment just after cooking Mix and ferment for 33 days at a temperature of 45°C to obtain a fermented pitaya liqueur stock solution;

[0032] S2: Mashing Moringa oleifera seeds, honeysuckle, kudzu root, mulberry, and chrysanthemum chrysanthemum to obtain medicinal powder, then leaching for 25 minutes at a weight ratio of medicinal powder to distilled water at a ...

Embodiment 3

[0035] A kind of pitaya liqueur, with parts by weight, comprising the following raw materials: 300 parts of dragon fruit, 70 parts of glutinous rice, 20 parts of Moringa seeds, 20 parts of honeysuckle, 15 parts of rock sugar, 10 parts of kudzu root, 10 parts of mulberry, Jiuxiang Worm 10 parts.

[0036] The preparation method of described pitaya liqueur comprises the following steps:

[0037] S1: Cooked glutinous rice made by freshly picked seven or half ripe dragon fruit, decomposed, washed, peeled, and made into a pulp, separated from the pulp to obtain clean dragon fruit pulp, and cooled to 35°C in a ventilated environment just after cooking Mixing and fermenting at a temperature of 50°C for 35 days to obtain a fermented pitaya liqueur stock solution;

[0038] S2: Mashing Moringa oleifera seeds, honeysuckle, kudzu root, mulberry, and chrysanthemum chrysanthemum to obtain medicinal material powder, and then leaching for 30 minutes at a weight ratio of medicinal material pow...

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Abstract

The invention provides dragon fruit sweet wine and a preparation method thereof, and belongs to the technical field of farm product deep processing. Through being metered by using weight parts as the unit, the dragon fruit sweet wine is prepared from the following raw materials including 200 to 300 parts of dragon fruit, 50 to 70 parts of glutinous rice, 15 to 20 parts of moringa seeds, 10 to 20 parts of honeysuckle flowers, 10 to 15 parts of crystal sugar, 5 to 10 parts of radix puerariae, 5 to 10 parts of mulberries and 5 to 10 parts of aspongopus. According to the dragon fruit sweet wine, the dragon fruit is pulped; the pulped dragon fruit and boiled glutinous rice are fermented for 30 to 35 days; concentrated medical material liquid is added and mixed; fermentation is performed again for 20 to 30 days to obtain high-degree dragon fruit sweet wine; the high-degree dragon fruit sweet wine is subjected to the steps of filtering, blending, sterilization and the like for preparation. The dragon fruit sweet wine provided by the invention has the following efficacies of improving the sleeping quality, clearing away heat from liver, improving the eyesight, reducing the blood pressure, nourishing yin, nourishing the blood, whitening the skin, maintaining beauty and relieving waist and knee pain.

Description

【Technical field】 [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a pitaya liqueur and a preparation method thereof. 【Background technique】 [0002] Dragon fruit, also known as green dragon fruit and red dragon fruit, is named for its fleshy scales resembling the outer scales of a dragon. It is the fruit of the plant of the genus Trigonum in the cactus family. It is native to Central America and is one of the famous fruits in the tropics and subtropics. Dragon fruit is rich in nutrition, it contains general vegetable protein and anthocyanins, rich in vitamins and water-soluble dietary fiber. Albumin is a viscous, colloidal substance that has a detoxifying effect on heavy metal poisoning. Dragon fruit is sweet and flat, and its main nutrients are protein, dietary fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium, etc. [0003] Fruit wine drinks have been fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/605A61P1/14A61P1/16A61P25/20A61P9/12A61P17/00A61P29/00A61K35/64
CPCA61K35/63A61K36/185A61K36/33A61K36/355A61K36/488A61K36/605C12G3/02A61K2300/00
Inventor 梁忠顺
Owner 梁忠顺
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