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Kiwi fruit wine and brewing method thereof

A technology of kiwi fruit and fermented rice, which is applied in the field of wine brewing, can solve the problems that the original taste and nutritional value of the wine cannot be reflected, the disease prevention and treatment cannot be fully and reliably guaranteed, and the pollution caused by chemical fertilizers and chemical pesticides can be solved, and the brewing method is simple, Protects and repairs cells and suppresses indigestion effects

Inactive Publication Date: 2017-09-26
刘清山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the common kiwi fruit wine is mostly fermented by existing yeast, and its taste is not good, and its raw material source will be polluted by chemical fertilizers and chemical pesticides, which is not conducive to human health
During the brewing process of kiwi fruit wine, various auxiliary materials such as alcohol and essence will be mixed, which cannot reflect the original flavor and nutritional value of the wine
Due to the single raw material of commercially available kiwi fruit wine, its function is limited, and it cannot fully and reliably guarantee the prevention and treatment of some diseases.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] A kind of kiwi fruit wine, including the following raw materials: 1118 kg of kiwi fruit, 55.9 kg of fermented rice and 55.9 kg of Chinese herbal medicine distiller's yeast; wherein, the mass percentage of the raw materials of fermented glutinous rice is: 40% of rice, 40% of sorghum seeds, 10% of mung beans and 10% of peas The mass percentage of the raw material of Chinese herbal medicine distiller's yeast is: rice flour 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%, soybean 11%, five grain sprouts 0.3%, kiwi fruit branch water 6.7% and Chinese herbal medicine 2%; The weight of the components is: Vitex 3 grams, centipede 33 grams, scorpion 33 grams, dung beetle 14 grams, sea dragon 13 grams, agarwood 1 gram, tiannanxing 27 grams, sea gold sand 33 grams, woody fragrance 30 grams, perilla 40 grams , 22 grams of Zushima, 15 grams of camphor, 78 grams of licorice, 22 grams of cohosh, 33 grams of Acanthopanax, 21 grams of red silk hair, 28 grams of Akebia, 33 gram...

Embodiment 2

[0091] A kind of kiwifruit wine, including the following raw materials: 800 kilograms of kiwi fruit, 40 kilograms of fermented glutinous rice and 32 kilograms of Chinese herbal medicine koji; wherein, the mass percentage of the raw material of fermented glutinous rice is: 40% of rice, 40% of sorghum seeds, 10% of mung beans and 10% of peas The mass percentages of the raw materials of Chinese herbal medicine distiller's yeast are: rice flour 50%, wheat bran 10%, rice bran 10%, green sorghum seed 10%, mung bean 5%, pea 5%, five grain sprouts 0.3%, kiwi fruit branch water 6.3% and Chinese herbal medicine 3.4%; the weight of traditional Chinese medicine components is: Vitex 3 grams, centipede 25 grams, scorpion 25 grams, dung beetle 12.5 grams, sea dragon 12.5 grams, agarwood 1.5 grams, Aracea 30 grams, Haijinsha 30 grams, woody 30 grams, 40 grams of perilla, 20 grams of Zushima, 15 grams of camphor, 75 grams of licorice, 35 grams of Cimicifuga, 30 grams of Acanthopanax, 20 grams o...

Embodiment 3

[0116] A kind of kiwi fruit wine, comprising the following raw materials: 2685 kg of selenium-enriched kiwifruit, 134.25 kg of fermented rice and 44.75 kg of Chinese herbal medicine distiller's yeast; wherein, the mass percentage of the raw materials of fermented glutinous rice is: 40% of rice, 40% of sorghum seeds, 10% of mung beans and peas 10%; the mass percentages of the raw materials of Chinese herbal medicine distiller's yeast are: rice flour 40%, wheat bran 14%, rice bran 15%, green sorghum seed 15%, mung bean 5%, five grain sprouts 0.4%, kiwi fruit branch water 8% and Chinese herbal medicine 2.6% The weight of the traditional Chinese medicine components is: 3 grams of Vitex japonica, 33 grams of centipede, 33 grams of scorpion, 20 grams of dung beetle, 13 grams of sea dragon, 0.5 gram of agarwood, 27 grams of araceae, 33 grams of Haijinsha, 30 grams of woody fragrance, perilla 40 grams, 22 grams of Zushima, 15 grams of camphor, 78 grams of licorice, 22 grams of Cimicifu...

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Abstract

The invention discloses kiwi fruit wine and a brewing method thereof. The kiwi fruit wine comprises kiwi fruits, a fermented raw material and distiller's yeast. The brewing method of the kiwi fruit wine comprises the following steps: taking the kiwi fruits, ripening, crushing into a pulp, adding the fermented raw material and the Chinese herbal distiller's yeast, performing liquid state fermentation, distilling, aging, and filtering to obtain the kiwi fruit wine. According to the brewing method, the Chinese herbal distiller's yeast and the fermented raw material are used for fermenting the kiwi fruits to obtain the kiwi fruit wine; the kiwi fruit wine has the advantages of natural materials, health, safety, a simple brewing method, natural and pure mouth feel, diversified efficacy and the like; the brewed kiwi fruit wine is original-juice wine, is rich in antioxidant and vitamin C, effectively inhibits indigestion, prevents cancers, stabilizes the mood, calms down the wind, eliminates sudden and violent thirst and relieves dysphoria with smothery sensation, and is a good product for beautifying the skin.

Description

technical field [0001] The invention relates to the field of brewing, in particular to a kiwi fruit wine and a brewing method thereof. Background technique [0002] As the "king of fruits", kiwi fruit contains a lot of vitamin C, potassium, calcium, iron, vitamin E, carbohydrates, protein and amino acids needed by the human body. It is rich in nutritional value, can strengthen the immune system, promote wound healing and protect iron It is rich in inositol and amino acids, which can inhibit depression and supplement the nutrients consumed by the brain; its perfect ratio of low sodium and high potassium can supplement the physical strength lost by staying up late and working overtime. The wine brewed from kiwi not only has a unique taste, but also a convenient way to supplement nutrition. [0003] At present, the common kiwi fruit wine is mostly fermented by existing yeast, and its taste is not good, and its raw material source will be polluted by chemical fertilizers and ch...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8888A61P1/14A61P35/00A61P17/00A61K35/648A61K35/646A61K35/64A61K35/60A61K31/125A61K35/583
CPCA61K31/125A61K35/583A61K35/60A61K35/63A61K35/646A61K35/648A61K36/11A61K36/14A61K36/17A61K36/185A61K36/232A61K36/25A61K36/254A61K36/284A61K36/285A61K36/484A61K36/535A61K36/71A61K36/718A61K36/83A61K36/835A61K36/85A61K36/8884A61K36/8888C12G3/02A61K2300/00
Inventor 刘清山
Owner 刘清山