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Rosa roxbunghii-sorghum wine

A technology of sorghum wine and sorghum, which is applied in the field of prickly pear sorghum soil wine, can solve the problems of increasingly high requirements for health care functions, limited health care functions, etc., and achieves the effect of better and richer taste

Inactive Publication Date: 2018-05-01
龙里县柯臻科技种植有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And wine has special mellow fragrance, is loved by people deeply, and the wine in market is mainly based on white wine, beer, red wine etc. mostly, and health care function is limited, and people are more and more higher to the health requirement, just mean the health care of wine Functional requirements are getting higher and higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a kind of Rosa roxburghii sorghum wine, comprises 1300 parts of Rosa roxburghii fruit, 140 parts of glutinous rice, 150 parts of sorghum, 135 parts of distiller's yeast, 25 parts of sorghum wine by weight percentage.

[0023] The above-mentioned Rosa roxburghii sorghum wine, its preparation method is as follows:

[0024] (1) Wash and soak the glutinous rice and sorghum for 2 days, then drain the water, sprinkle them layer by layer in a steamed steamer and steam for 50 minutes to get sorghum glutinous rice, then take it out and let it cool for later use;

[0025] (2) When the above-mentioned sorghum glutinous rice is cooled to 37°C, add distiller's koji to the sorghum glutinous rice, and stir to fully mix the distiller's koji and sorghum glutinous rice grains, and continue to cool at the same time;

[0026] (3) When the above-mentioned sorghum glutinous rice continues to cool to 23°C, put it into the altar, make a funnel shape in the middle, and keep warm f...

Embodiment 2

[0029] Embodiment 2, a kind of roxburghii sorghum wine, comprises 1000 parts of roxburghii fruit, 170 parts of glutinous rice, 120 parts of sorghum, 18 parts of distiller's yeast, 20 parts of sorghum wine by weight percentage.

[0030] The above-mentioned Rosa roxburghii sorghum wine, its preparation method is as follows:

[0031] (1) Wash and soak the glutinous rice and sorghum for 1 day, then drain the water, sprinkle them layer by layer in a steamed steamer and steam for 60 minutes to get sorghum glutinous rice, then take it out and let it cool for later use;

[0032] (2) When the above-mentioned sorghum glutinous rice is cooled to 33°C, add distiller's koji to the sorghum glutinous rice, and stir to fully mix the distiller's koji and sorghum glutinous rice grains, and continue to cool at the same time;

[0033] (3) When the above-mentioned sorghum glutinous rice continues to cool to 25°C, put it into the altar, make a funnel shape in the middle, and keep warm for saccharif...

Embodiment 3

[0036] Embodiment 3, a kind of roxburghii sorghum wine, comprises 1800 parts of roxburghii fruit, 100 parts of glutinous rice, 180 parts of sorghum, 8 parts of distiller's yeast, 30 parts of sorghum wine by weight percentage.

[0037] Above-mentioned thorn pear sorghum soil wine, its preparation method is as follows:

[0038] (1) Wash and soak the glutinous rice and sorghum for 2 days, then drain the water, sprinkle them layer by layer in a steamed steamer and steam for 40 minutes to get sorghum glutinous rice, then take it out and let it cool for later use;

[0039] (2) When the above-mentioned sorghum glutinous rice is cooled to 42°C, add distiller's koji to the sorghum glutinous rice, and stir to fully mix the distiller's koji and sorghum glutinous rice grains, and continue to cool at the same time;

[0040] (3) When the above-mentioned sorghum glutinous rice continues to cool to 22°C, put it into the altar, make a funnel shape in the middle, and keep warm for saccharificat...

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PUM

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Abstract

The invention discloses a rosa roxbunghii-sorghum wine, which comprises, by weight, 1000-1800 parts of rosa roxbunghii fruit, 100-170 parts of glutinous rice, 120-180 parts of sorghum, 8-18 parts of koji, and 20-30 parts of a sorghum wine. The rosa roxbunghii-sorghum wine of the present invention has the pure and rich taste, and the method is suitable for mass production.

Description

technical field [0001] The invention relates to a fruit wine, in particular to a thorn pear sorghum wine. Background technique [0002] Rosa roxburghii has the effects of invigorating the stomach, digesting food, nourishing and stopping diarrhea. In particular, Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects, as well as anti-virus and anti-radiation effects. It is widely used in disease prevention and control. The fruit of Rosa roxburghii is also the first-class raw material for processing health food. Ripe Rosa roxburghii has thick flesh, sweet and sour taste, rich in sugar, vitamins, carotene, organic acids and more than 20 kinds of amino acids, and more than 10 kinds of beneficial to human body Trace elements, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among current fruits. The content per 100 grams of fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P13/00A61P1/14A61P35/00A61P39/00
CPCC12G3/02A61K36/738A61K36/899A61K2300/00
Inventor 向柯臻向星陈平
Owner 龙里县柯臻科技种植有限公司
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