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Fruit wine and preparing method thereof

A technology of fruit wine and tartaric acid, applied in the field of beverages, can solve the problems of wine without ganoderma lucidum, achieve the effect of improving rough skin, promoting proliferation, and simple operation

Inactive Publication Date: 2017-07-28
袁学军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Up to now, there is no report on the study of Ganoderma lucidum wine

Method used

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  • Fruit wine and preparing method thereof
  • Fruit wine and preparing method thereof
  • Fruit wine and preparing method thereof

Examples

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Effect test

Embodiment 1

[0029] Embodiment 1: a kind of fruit wine provided by the present invention, raw material comprises black grape, red glossy ganoderma. Its component content and preparation method only need to be able to make fruit wine. The prepared fruit wine is rich in nutrients in black grapes and red ganoderma.

Embodiment 2

[0030] Embodiment 2: a kind of fruit wine provided by the present invention, raw material comprises black grape, red ganoderma lucidum, tartaric acid, edible sucrose, Maca.

[0031] The quality of black grapes in every jin of raw materials is 0.9328 jins, the quality of red ganoderma lucidum is 5.5g, the mass concentration of tartaric acid in raw materials is 150mg / kg, the mass percentage of edible sucrose in raw materials is 6.8%, the maca in every jin of raw materials The mass is 0.9mg, and the balance is drinking water.

[0032] When preparing the fruit wine, the above raw materials are crushed, mixed and fermented at 20°C, and then filtered for 12 days.

Embodiment 3

[0033] Embodiment 3: a kind of fruit wine provided by the present invention, the raw material comprises black grape, red ganoderma lucidum, tartaric acid, edible sucrose, Maca.

[0034] The quality of black grapes in every jin of raw materials is 0.978 jins, the quality of red ganoderma lucidum is 0.1g, the mass concentration of tartaric acid in raw materials is 0.1mg / kg, the mass percentage of edible sucrose in raw materials is 2.2%, every jin of raw materials in ganoderma The quality of the card is 0.1mg, and the balance is drinking water.

[0035] When preparing the fruit wine, the above-mentioned raw materials are crushed, mixed and fermented at 25° C., and then filtered for 24 days.

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Abstract

The invention provides fruit wine. The raw materials comprise vitis labrusca var and ganoderma lucidum. The invention further provides a preparing method of the fruit wine. The fruit wine is obtained by smashing the raw materials, mixing the materials and conducting fermentation at the temperature of 20-30 DEG C, and then filtering the fermentation product for 12-24 d. The fruit wine and the preparing method of the fruit wine have the advantages that the fruit wine of which nutritional contents can be given full play to is obtained, the most important nutritional contents in the ganoderma lucidum, namely ganoderma triterpenes cannot be decomposed, the synthesis of harmful byproduct sulfur dioxide can be inhibited at the same time, and the detects that symptoms of dyspnea, diarrhea, emesis and the like which can possibly be triggered when sulfur dioxide is taken for a long term and damages of different degrees to brains and other tissue may also occur when sulfur dioxide is taken for a long term are avoided.

Description

technical field [0001] The invention belongs to the technical field of beverages, in particular to fruit wine and a preparation method thereof. Background technique [0002] Fruit wine is an alcoholic beverage made from fruit through fermentation. It belongs to low-alcohol drinking wine, with an alcohol content mostly between 14-18°. It is rich in sugar, organic acid, vinegar and multivitamins, and is rich in superoxide dismutase, which can enhance immune function. Regular drinking of fruit wine can effectively prevent arteriosclerosis, cerebrovascular diseases and other diseases, and can effectively treat anemia. Low alcohol, healthy, nutritious and other characteristics are favored by consumers. With the improvement of living standards and the innovation of fermentation technology, there are more and more types of fruit wine: pineapple, melon, strawberry, white thorn fruit, mulberry, navel orange, raspberry, wolfberry, crisp plum, black currant, dragon fruit, Blueberry, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02
CPCC12G1/02
Inventor 袁学军
Owner 袁学军
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