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Muntingia colabura-flavored lonicera stanishii carr wine

A technology of scallions and loquats, which is applied in the field of sambolismo-flavored loquats fruit wine, achieves the effect of outstanding health care function, easy realization, and simple production process

Inactive Publication Date: 2017-05-24
卢荣红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using scallops and scallops as the main raw materials, Gexianmi and bamboo ginseng as health-care raw materials, a scorpion-flavored scorpion fruit wine has been produced, but there is no report or product launch yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of prickly pear fruit wine and brewing method thereof, adopts the following steps:

[0025] A. Pretreatment of scallops: Take fresh scallops with complete skin and no moths, put them in the sink and wash them with running water, remove the stalks, drain the surface water, and put them in a juicer to extract the scallions;

[0026] B. Pretreatment of fork loquat fruit: take fresh fork loquat fruit with bright skin and no mildew, remove the stalk, put it in the washing tank and clean it with running water, drain the surface water, and put it in a juicer to extract the fork loquat juice;

[0027] C. Pretreatment of Chinese herbal medicines: take 55% of the Chinese herbal medicines Gexianmi and 45% of the bamboo ginseng in proportion by weight, add water nine times the weight of the raw Chinese herbal medicines, soak for 2.5 hours, and then decoct for 30 minutes, and then add the decoction liquid Together, put it into a beating machine equipped with an ...

Embodiment 2

[0034] Embodiment 2, a kind of scutellaria flavor branch loquat fruit wine and brewing method thereof, adopts the following steps:

[0035] A. Pretreatment of scallops: Take fresh scallops with complete skin and no moths, put them in the sink and wash them with running water, remove the stalks, drain the surface water, and put them in a juicer to extract the scallions;

[0036] B. Pretreatment of fork loquat fruit: take fresh fork loquat fruit with bright skin and no mildew, remove the stalk, put it in the washing tank and clean it with running water, drain the surface water, and put it in a juicer to extract the fork loquat juice;

[0037] C. Pretreatment of Chinese medicinal materials: take 18% of Chinese medicinal materials Gexianmi, 20% of Panax ginseng, 15% of Polygonum baicalensis, 23% of turtle shell, and 24% of barley dendrobium in proportion by weight, add water 11 times the weight of raw Chinese medicinal materials, Soak for 2.5 hours, then decoct for 40 minutes, and...

Embodiment 3

[0049] Embodiment 3, a kind of prickly pear fruit wine with scallop flavor, adopts the following steps to brew:

[0050] A. Pretreatment of scallops: Take fresh scallops with complete skin and no moths, put them in the sink and wash them with running water, remove the stalks, drain the surface water, and put them in a juicer to extract the scallions;

[0051] B. Pretreatment of fork loquat fruit: take fresh fork loquat fruit with bright skin and no mildew, remove the stalk, put it in the washing tank and clean it with running water, drain the surface water, and put it in a juicer to extract the fork loquat juice;

[0052] C. Pretreatment of Chinese herbal medicines: Take 15% of Gexianmi, 13% of Panax ginseng, 10% of Polygonum baicalensis, 13% of turtle shell, 16% of barley dendrobium, 18% of Magnolia officinalis, 18% of Rhizoma officinalis root 15%, add water 14 times the weight of raw Chinese herbal medicines, soak for 3 hours, and then decoct for 50 minutes, and then put the...

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PUM

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Abstract

The invention discloses muntingia colabura-flavored lonicera stanishii carr wine. Muntingia colabura and lonicera stanishii carr are taken as raw materials, and nostoc sphaeroides and panax japonicus are added, so that the muntingia colabura-flavored lonicera stanishii carr wine is prepared. The muntingia colabura-flavored lonicera stanishii carr wine fully utilizes nutritional values of the muntingia colabura and lonicera stanishii carr, the muntingia colabura and lonicera stanishii carr are mutually combined with traditional Chinese medicines, synergistic effect is realized, and the muntingia colabura-flavored lonicera stanishii carr wine has the effects of appetizing, helping digestion, lowering the adverse qi and stopping vomiting. The finished product is cool, tasty and refreshing, has strong fruit flavor, is full of nutrients, outstanding in health function and easy to store and can obviously relieve discomforts of the crowd suffering from apathy to food and abdominal fullness and distention by eating the muntingia colabura-flavored lonicera stanishii carr wine for long term. A production process of the muntingia colabura-flavored lonicera stanishii carr wine is simple and easy to realize, market prospect is broad, and large-scale production can be carried out.

Description

[0001] This application is a divisional application with the application number 201610514418.3, the application date is July 4, 2016, and the invention title is "A kind of scutellaria-flavored branched loquat fruit wine and its brewing method". technical field [0002] The invention relates to the field of food processing, in particular to a scutellaria-flavored scallop fruit wine prepared by using scallions and scallops as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Butting fruit, evergreen small tree. The crown is umbrella or happy-shaped, the branches are scattered, the bark is longitudinally split, the old branches have obvious lenticels, the leaves are alternate, papery, oblong, the apex is acute, the edge is serrated, the flowers are axillary, the corolla is white, usually with 1-2 flowers, round berries, red to dark red when ripe, small seeds, fruity sweet like winter melon dew. Sweet but not greasy, pl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/355A61P1/14
CPCC12G3/025A61K36/02A61K36/185A61K36/258A61K36/355
Inventor 卢荣红王可健
Owner 卢荣红
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