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Peach blossom wine

The technology of peach blossom wine and peach blossom is applied in the field of traditional Chinese medicine tonic wine, which can solve the problems of inability to obtain effective ingredients, ineffective use of effective ingredients, high alcohol concentration and easy intoxication, and achieve the effects of better taste, improved blood supply, and promotion of blood circulation.

Inactive Publication Date: 2018-05-18
明光市千里浓酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing peach blossom wines simply soak the peach blossoms in high-grade white wine, and then take the wine for drinking. This method cannot effectively and completely obtain the active ingredients from the peach blossoms, and the active ingredients in the peach blossoms cannot be effectively exerted and the alcohol concentration is relatively high. high easy intoxicating

Method used

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Embodiment Construction

[0010] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0011] A kind of peach blossom wine, it is made up of following materials: wild peach blossom 20g, wild peach blossom honey 25g, fresh peach pulp 20g, peach kernel 15g, angelica dahurica 2g, white wine 800ml.

[0012] The wild peach blossoms are harvested on March 3 in the lunar calendar, cleaned and dried.

[0013] The concentration of described liquor is 45-55 °.

[0014] Its preparation method: firstly, put 20 g of mature fresh peach pulp with plump flesh after removing the outer skin hairs into 800 ml of Fen-flavor liquor with a concentration of 45-55°, keep it at 50°C for 1-1.5 hours, and mix 15 g of peach kernels , 2g of Angelica dahurica and grind them into powder; secondly, add 20g of dried peach blossoms picked on March 3rd of the lunar ...

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PUM

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Abstract

The invention discloses peach blossom wine which is composed of 20 g of wild peach blossom, 25 g of wild peach blossom honey, 20 g of fresh peach pulp, 15 g of peach kernel, 2 g of radix angelicae and800ml of Baijiu. A preparation method includes: putting 20 g of mature fresh peach pulp with skin and hair removed and plump flesh into 800ml of fen-flavor Baijiu of 45-55 degrees in concentration, maintaining for 1-1.5h at temperature of 50 DEG C, and grinding 15 g of peach kernel and 2 g of radix angelicae into powder; adding 20 g of dry peach blossom picked on 3th, March of lunar calendar andafter being washed and dried, 25 g of wild peach blossom, 25 g of wild peach blossom honey and ground peach kernel and radix angelicae powder together into the Baijiu soaked with the pulp, and sealing; burying underground for 25-30 days for drinking. The peach blossom wine can be drunk for twice each day, 15ml for each time. Or 20ml can be additionally drunk before sleep according to conditions ofepidemic disease. The peach blossom wine is convenient to process, low in alcohol concentration, faint in scent, capable of relaxing the bowels and excellent in face beautifying and nourishing effect.

Description

technical field [0001] The invention relates to a traditional Chinese medicine tonic wine, in particular to a peach blossom wine. Background technique [0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern research shows that peach blossom is rich in kaempferol, carotene, various vitamins and trace minerals, and has the effect of benefiting water and promoting blood circulation; peach blossom contains various sugars, fruit acids, and various trace elements. The effect of liver nourishing blood. Most of the existing peach blossom wines simply soak the peach blossoms in high-grade white wine, and then take the wine for drinking. This method cannot effectively and completely obtain the active ingredients from the peach blossoms, and the active ingredients in the peach blossoms cannot be effectively exerted and the alcohol concentration is relatively high. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/736A61P1/10A61P17/00A61K35/644
CPCA61K35/644A61K36/232A61K36/736C12G3/04A61K2300/00
Inventor 高翔
Owner 明光市千里浓酒业有限公司
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