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Wine-flavor plum with Yang tonifying effect and preparation method thereof

A technology of efficacy and plum, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of unsuitable use of maca, poor eating taste of maca, etc., and achieve convenient operation and low-cost raw materials. , the effect of simple process

Inactive Publication Date: 2017-06-13
邱聿强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the taste of Maca is not good, most people don’t like it
At present, Maca products are generally extracted and made into Maca wine. Maca is directly cleaned and soaked in wine to obtain Maca wine; as Maca wine products are provided in the market, they are limited to people with drinking habits. ; Not suitable for more people to use Maca

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A wine-flavored plum with aphrodisiac effect, made of the following raw materials in parts by weight: 90 parts of white wine, 15 parts of cabinda bark, 15 parts of Maca, 15 parts of medlar, 15 parts of mulberry, 15 parts of rock sugar, 300 parts of plum share.

[0019] The method for making the wine-flavored plum with the above-mentioned aphrodisiac effect comprises the following steps:

[0020] (1) Select the following raw materials in parts by weight: 90 parts of white wine, 15 parts of cabinda bark, 15 parts of Maca, 15 parts of medlar, 15 parts of mulberry, and 15 parts of rock sugar;

[0021] Mix cabinda bark, maca, medlar and mulberry with rock sugar, soak in white wine for 15-20 days, and filter to obtain the extract;

[0022] (2) Dry 300 parts of plums at 40°C until the moisture content is between 25-35%, soak them in the extract obtained in step (1) for 3-6 hours, and then dry them until the moisture content is between 25-35%. During this period, the steps of...

Embodiment 2

[0025] A wine-flavored plum with aphrodisiac effect, made of the following raw materials in parts by weight: 95 parts of white wine, 20 parts of cabinda bark, 20 parts of maca, 20 parts of medlar, 20 parts of mulberry, 20 parts of rock sugar, 400 parts of plum share.

[0026] The method for making the wine-flavored plum with the above-mentioned aphrodisiac effect comprises the following steps:

[0027] (1) Select the following raw materials in parts by weight: 95 parts of white wine, 20 parts of Cabinda bark, 20 parts of maca, 20 parts of medlar, 20 parts of mulberry, and 20 parts of rock sugar;

[0028] Mix cabinda bark, maca, medlar and mulberry with rock sugar, soak in white wine for 15-20 days, and filter to obtain the extract;

[0029] (2) Dry 400 parts of plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry them until the moisture content is between 25-35%. During this period, the steps of dryi...

Embodiment 3

[0032] A wine-flavored plum with aphrodisiac effect, made of the following raw materials in parts by weight: 100 parts of white wine, 30 parts of cabinda bark, 30 parts of Maca, 30 parts of medlar, 30 parts of mulberry, 30 parts of rock sugar, and 500 parts of plum share.

[0033] The method for making the wine-flavored plum with the above-mentioned aphrodisiac effect comprises the following steps:

[0034] (1) Select the following raw materials in parts by weight: 100 parts of white wine, 30 parts of cabinda bark, 30 parts of Maca, 30 parts of medlar, 30 parts of mulberry, and 30 parts of rock sugar;

[0035] Mix cabinda bark, maca, medlar and mulberry with rock sugar, soak in white wine for 15-20 days, and filter to obtain the extract;

[0036] (2) Dry 500 parts of plums at 40°C until the moisture content is between 25-35%, soak them in the extract obtained in step (1) for 3-6 hours, and then dry them until the moisture content is between 25-35%. During this time, repeat t...

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PUM

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Abstract

The invention relates to the technical field of food preparation, in particular to a wine-flavor plum with Yang tonifying effect and a preparation method thereof. The preparation method comprises the following steps of (1) soaking cabinda tree bark, maca, lycii fructus and fruit of mulberry into Baijiu for 15 to 20 days, and filtering, so as to obtain extracting liquid; (2) drying the plum at the temperature of 40 DEG C until the water content is 25 to 35%, soaking into the extracting liquid obtained in step (1) for 3 to 6h, drying until the water content is 25 to 35%, and repeatedly drying and soaking; (3) drying the plum obtained in step (2) until the water content is lower than 5%, so as to obtain the wine-flavor plum with the Yang tonifying effect. The preparation method has the beneficial effect that the wine-flavor plum with the Yang tonifying effect uses the plum as the main material, the raw materials are soaked into the Baijiu to obtain the functional extracting liquid, and the plum generates synergistic action with the maca, the lycii fructus and the fruit of mulberry, so as to obtain the plum which can reach the Yang tonifying effect after eating for a long time.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to wine-flavored plums with aphrodisiac effects and a preparation method thereof. Background technique [0002] Maca contains high iron, protein, amino acid, mineral zinc and taurine and other ingredients, which can significantly fight fatigue, enhance muscle endurance, resist exercise fatigue, help strengthen the immune system, improve the body's disease resistance, and improve anemia symptoms . Maca has been planted in large quantities in Lijiang, Qujing and other places in Yunnan after the successful introduction in my country, which has played a positive role in improving the economic income of farmers in alpine mountainous areas. But Maca's eating taste is not good and most people don't like it. At present, Maca products are generally extracted and made into Maca wine. Maca is directly cleaned and soaked in wine to obtain Maca wine; as Maca wine products are provided...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 邱聿强
Owner 邱聿强
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