Brewing method of fructus crataegi pinnatifidae wine

A technology of big fruit hawthorn and wine liquid, applied in the field of health wine, can solve the problems of stimulating respiratory mucous membranes and lungs, systemic side effects, etc., achieve the effects of lowering blood pressure and cholesterol, soft and mellow taste, and enhancing immunity

Inactive Publication Date: 2018-03-27
广西银木农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a brewing method of hawthorn wine with large fruit, which can solve the problem that sulfur dioxide must be added immediately after fermentation to ensure the fruity taste and freshness of the fruit wine. Frequent drinking will stimulate the respiratory mucous membrane and lungs and produce toxic and side effects on the whole body. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The brewing method of this big-fruit hawthorn wine comprises the following raw materials: 80kg of big-fruit hawthorn, 25kg of long-stem grape fern algae, 5kg of astragalus, 0.02kg of yeast, appropriate amount of Luo Han Guo, and water.

[0024] Proceed as follows:

[0025] A. Cleaning: Wash the big fruit hawthorn, long-stem grape fern algae and astragalus separately and drain the water;

[0026] B, crushing: Fragmentation is carried out to hawthorn, long-stem grape fern and astragalus respectively with crusher;

[0027] C. Soaking: Mix the crushed hawthorn, long-stem grape fern and astragalus into the pot, add 100 kg of pure water and soak for 24 hours;

[0028] D. Boil the Luo Han Guo: Boil the Luo Han Guo with water, let it cool, filter and retain the Luo Han Guo water;

[0029] E, adjust the composition: detect the sugar and acid content of the soaking solution obtained in step C by GB / T15038 and GB11856 test methods, and add an appropriate amount of monk fruit wat...

Embodiment 2

[0035] The brewing method of the large-fruit hawthorn wine comprises the following raw materials in parts by weight: 100 kg of large-fruit hawthorn, 35 kg of long-stem grape fern algae, 8 kg of astragalus, 0.1 kg of yeast, appropriate amount of grosvenoria grosvenori, and water.

[0036] The preparation steps are the same as in Example 1.

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PUM

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Abstract

The invention discloses a brewing method of fructus crataegi pinnatifidae wine, and relates to the technical field of health wine. The brewing method of the fructus crataegi pinnatifidae wine is formed through carrying out mixing and fermentation by using 80 to 100 parts of fructus crataegi pinnatifidae, 25 to 35 parts of caulerpa lentillifera, 5 to 8 parts of radix astragali seu hedysari, 0.02 to0.1 part of yeast and a proper amount of fructus momordicae water. The brewing method is used for solving the problems that sulfur dioxide has to be immediately added after the fructus crataegi pinnatifidae wine is fermented, so as to guarantee the fruitiness and the freshness of fruit wine and a respiratory mucosa and a lung can be irritated and toxic and side effects are generated to a whole body when the fructus crataegi pinnatifidae wine is frequently drunk.

Description

technical field [0001] The invention relates to the technical field of health wine, in particular to a method for brewing big-fruit hawthorn wine. Background technique [0002] Hawthorn is an original and unique cultivated fruit tree in my country. Its fruit is rich in nutrition and has high edible and medicinal value. It has been determined by the Ministry of Health as a dual-purpose food for medicine and food. The triterpenes and flavonoids contained in hawthorn have the special effects of strengthening and regulating the myocardium, increasing coronary blood flow, lowering serum cholesterol, and lowering blood pressure and blood lipids. Hawthorn with large fruit is a special type in the Hawthorn genus. The English name is crataegus jingxinisi li. The fruit is rich in protein, fat, carbohydrates, calcium, phosphorus, carotene, thiamine, riboflavin, vitamin C, and pectin , red pigment and a variety of fruit acids, etc., its single fruit weight, yield per plant, and quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 韦俊珍
Owner 广西银木农业科技开发有限公司
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