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Cordyceps sinensis-hawthorn fruit wine

A technology of hawthorn wine and cordyceps, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve the problems of difficult preservation, achieve the effect of low price, good efficacy, and quality maintenance of fruit wine

Inactive Publication Date: 2017-02-15
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, hawthorn is a seasonal fruit, which is usually ripe and harvested from July to September, and it is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0037] 1. The process of hawthorn fruit collection and processing is as follows:

[0038] (1) Collect raw fruits: collect fresh hawthorn fruits that are eight or nine mature, with yellow-brown skins, and no pests and diseases as raw materials;

[0039] (2) Fresh hawthorn fruit is de-astringent for the first time: the washed hawthorn fruit is drenched with a mixture of 25% alcohol content + 2% citric acid content + 1% MSG content, and then wrapped with plastic film. Leave for 7-10 days to remove the bitterness and astringency in the fruit;

[0040] (3) Divide and remove the core: use a corer to cut the hawthorn fruit through core, remove the core, and divide the whole fruit into 4 pieces to obtain the hawthorn pulp;

[0041] (4) Twice de-astringent: According to the ratio of pulp to clear water 1:1.3, mix the pulp with clear water and then heat it to soften the hawthorn pulp to facilitate beating. The temperature should be controlled at 55°C during the cooking process. Keep the lid ti...

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PUM

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Abstract

Provided is cordyceps sinensis-hawthorn fruit wine. The cordyceps sinensis-hawthorn fruit wine product is made by taking mature hawthorn fruits and cordyceps sinensis flowers as raw materials according to a conventional fruit wine making method. Accordingly, the cordyceps sinensis flower-hawthorn fruit wine made by organically combining the hawthorn fruits with the cordyceps sinensis flowers has the original nutritional and functional components of the hawthorn fruits with the cordyceps sinensis flowers simultaneously; the produced cordyceps sinensis flower-hawthorn fruit wine is rich in nutrition and better in effect and is a multifunctional health-care wine product which has the effects of preventing diseases, preserving health and the like simultaneously. Meanwhile, the current situation that rare hawthorn fruit and cordyceps sinensis flower deep-processing products exist on the market at present is changed, the post-production outlet problem of the hawthorn fruits and the cordyceps sinensis flowers is solved, development of related industries of the hawthorn fruits and the cordyceps sinensis flowers is promoted, a new economic growth point is formed, and the great economic benefit and social benefit are achieved.

Description

Technical field [0001] The invention belongs to the technical field of preparation of a novel wine product, and particularly relates to a cordyceps and hawthorn wine. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluids and quench thirst, and can also be used as medicine. It is used as medicine to return to the spleen, stomach and liver meridian. The edible portion is 76%. Each 100g contains energy 397kJ, water 73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100μg, vitamin A 17μg; thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4 mg; vitamin C 53mg, vitamin E 7.32mg; potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg, iron 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22μg. It also contains lipolytic enzymes, tannins, etc., as well as ingredients that have inhibitory effects on Escherichia coli, Pseudomonas aeruginosa and Shigella. [0003] Hawthorn has important me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02A61K36/734A61P1/14
CPCC12G3/06A61K36/068A61K36/734C12G3/02A61K2300/00
Inventor 梁忠茂农彦
Owner GUANGXI JINGXI LIANGPENG FOOD
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