Preparation method of mulberry wine

A technology of mulberry wine and base wine, which is applied in the field of preparation of mulberry wine, can solve the problems of easy damage to the nutritional components and aroma components of the wine body, reduce the health care effect of mulberry wine, and precipitate more residues, etc. The effect of body fluid, less side effects, and rapid intestinal peristalsis

Inactive Publication Date: 2018-03-13
武汉市典林农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mulberry wine produced by the existing mulberry wine production method has some peculiar smell, incomplete wine body, and more problems of precipitated slag. In addition, the existing production method is easy to damage the nutritional components and aroma components of the wine body, thereby reducing the quality of mulberry wine. health benefits of alcohol

Method used

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  • Preparation method of mulberry wine
  • Preparation method of mulberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of mulberry wine, in parts by weight, the raw material for preparing said mulberry wine is:

[0018] Base wine 810g, mulberry 210g, raw astragalus 30g, chuanxiong 30g, kudzu root 30g, red eucommia 20g, coptis 20g, scutellaria baicalensis 20g, woody fragrance 10g, Atractylodes macrocephala 10g, amomum 10g and roasted licorice 6g.

[0019] The method for preparing described a kind of mulberry wine, comprises the following steps:

[0020] Step 1, squeezing the mulberries of the said number to obtain mulberry juice;

[0021] Step 2. Fully mix the raw astragalus, chuanxiong, red eucommia, kudzu root, berberine, scutellaria, woody, Atractylodes macrocephala, amomum and roasted licorice;

[0022] Step 3, put the mixture obtained in step 2 into a sealed glass tank, then add the base wine of the said number, seal and soak for 90 days to filter out the medicinal residues to obtain the filtrate;

[0023] Step 4, the filtrate obtained in step 3 and the mulberry juice obtai...

Embodiment 2

[0039] A kind of mulberry wine, in parts by weight, the raw material for preparing said mulberry wine is:

[0040] Base wine 810g, mulberry 210g, roasted licorice 30g, amomum 30g, atractylodes macrocephala 30g, red eucommia 20g, coptis 20g, scutellaria baicalensis 20g, woody fragrance 10g, kudzu root 10g, chuanxiong 10g and raw astragalus 6g.

[0041] The method for preparing described a kind of mulberry wine, comprises the following steps:

[0042] Step 1, squeezing the mulberries of the said number to obtain mulberry juice;

[0043] Step 2. Fully mix the raw astragalus, chuanxiong, red eucommia, kudzu root, berberine, scutellaria, woody, Atractylodes macrocephala, amomum and roasted licorice;

[0044] Step 3, put the mixture obtained in step 2 into a sealed glass tank, then add the base wine of the said number, seal and soak for 90 days to filter out the medicinal residues to obtain the filtrate;

[0045] Step 4, the filtrate obtained in step 3 and the mulberry juice obtai...

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Abstract

The invention discloses a preparation method of a mulberry wine. The preparation method comprises the steps of adopting 200 to 220 parts by weight of mulberry squeeze juice, obtaining a mulberry juice, and the like. The mulberry wine is normal in color, clear in wine liquid, and free of turbid phenomenon.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a preparation method of mulberry wine. Background technique [0002] Mulberry fruit, also known as mulberry fruit, is rich in various nutrients and flavonoid compounds. It has the functions of nourishing yin and blood, protecting liver and kidney, strengthening the body, improving eyesight, and promoting metabolism. It has been listed by the Ministry of Health of my country as "both food and Drugs" list. Mulberry wine has a long history and has the characteristics of smooth taste, strong fruit aroma, high nutritional and health value, sweet and mellow, refreshing after refrigeration, dry and refreshing, and has high development and utilization value and broad market prospects. According to the different production techniques of mulberry wine, it is divided into fermented wine and blended wine, of which fermented wine is the main one. The mulberry wine produced by the existing...

Claims

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Application Information

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IPC IPC(8): A61K36/9064A61P1/10C12G3/04
CPCA61K9/0095A61K36/236A61K36/24A61K36/284A61K36/285A61K36/481A61K36/484A61K36/488A61K36/539A61K36/605A61K36/718A61K36/9064A61K2236/333C12G3/04A61K2300/00
Inventor刘银方
Owner武汉市典林农业发展股份有限公司