Preparation method of black glutinous rice and waxberry fruit wine

A technology of Mimi bayberry and Mimi wine, applied in the field of winemaking, can solve the problems of lack of health care function, taste, monotonous color and the like, and achieve the effects of unique aroma, removal of sour and astringent taste, and reduction of sugar content

Inactive Publication Date: 2017-07-04
广西柳州中嘉知识产权服务有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making red bayberry wine, which can solve the problems that the existing simple red bayberry wine and red bayberry wine have less health care functions and taste and color are monotonous

Method used

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Embodiment Construction

[0015] Below in conjunction with embodiment the present invention is described in further detail:

[0016] A preparation method of Momi bayberry wine, the wine is blended and combined with Momi wine and bayberry wine;

[0017] The detailed method steps are:

[0018] 1) Raw material composition and ratio: Momi original wine 70%, bayberry original wine 30%;

[0019] 2) Raw material combination: blend and mix 70% Momi original wine and 30% bayberry original wine to obtain raw material wine for later use;

[0020] 3) Filtration: filter the above-mentioned raw wine until the wine body is clear and transparent, free of suspended solids, impurities and sediments;

[0021] 4) Storage in karst caves: Put the filtered raw wine liquid into pottery vats, seal it, and store it in natural karst caves for more than 1 year to obtain finished wine.

[0022] In areas without natural karst cave conditions, the filtered raw wine liquor can also be put into pottery vats and sealed, and stored i...

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Abstract

The invention discloses a preparation method of black glutinous rice and waxberry fruit wine, relating to the technical field of wine brewing. The wine is prepared by blending black glutinous rice wine and waxberry fruit wine, specifically, the black glutinous rice wine prepared by adopting Donglan black glutinous rice as the raw material and the waxberry fruit wine prepared by adopting waxberry fruits as the raw material are blended at a certain ratio. For the black glutinous rice and waxberry fruit wine, while the distinctive nutritive function of resisting ageing and keeping young of the black glutinous rice wine are reserved, the health functions of waxberry fruits including increasing the stomach acidity, whetting the appetite, stimulating the intestine peristalsis, benefiting the excretion of hazardous substances in the body, achieving the curative effect of preventing cancer, and the like are increased, meanwhile, the purposes of reducing the sugar content and removing the sourness and astringency of waxberry fruits are achieved. The product provided by the invention is golden in color, is clear and transparent, is fresh and sweet as well as tasty and refreshing, and has the distinctive mellow aroma of the black glutinous rice wine and the unique faint scent of the waxberry fruits. The problems that for the existing pure black glutinous rice wine and waxberry fruit wine, the health functions are limited, the nutritional ingredients are not easy to absorb, and the mouthfeel and color are single are solved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing momi bayberry wine. Background technique [0002] Donglan Momi is a rare rice species bred by farmers from the wild Mogu in the alpine mountainous area of ​​Donglan County, Guangxi. It has been planted for more than a thousand years and is a treasure among grains. It contains 18 kinds of amino acids, 8 of which are indispensable to the human body, especially the highest content of threonine and lysine, crude protein, crude fat, thiamine, riboflavin and mineral nutrients higher than that of other rice species. Momi also contains fat, calcium, phosphorus, iron and other nutrients. It has the effects of nourishing yin and nourishing the spleen, strengthening the spleen and warming the liver, nourishing qi and blood, promoting body fluid and improving eyesight, strengthening muscles and bones, and facilitating diarrhea. In recent years, scientific researchers...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/899A61P1/14
CPCA61K36/185A61K36/899C12G3/04A61K2300/00
Inventor 陈昆
Owner 广西柳州中嘉知识产权服务有限公司
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