Mulberry fruit wine and preparation method thereof

A preparation method and technology for mulberry wine, applied in the field of winemaking, can solve the problems of poor taste, poor health, and few varieties, and achieve extremely rich nutritional value and health benefits, sweet and sour taste, and harmonious wine body. Effect

Inactive Publication Date: 2018-11-23
刘俊声
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are not many varieties of mulberry wine products on the market, and additives are mostly used in the process of processing mulberry wine. Not only does the taste of the wine not good, it has no nutritional value, and it is not good for the body.

Method used

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Examples

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Effect test

Embodiment Construction

[0021] The technical solution of the present invention is further described by examples below.

[0022] The mulberry fruit wine of the present invention is made from raw materials such as mulberry fruit, schisandra chinensis, dried meat floss, Shouwu, rock sugar, pure rice wine, etc., and its raw material components and contents (parts by weight) are as follows:

[0023] The amount of mulberry fruit added: 300 kg / 1000 kg of wine, the amount of schisandra: 15 kg / 1000 kg of wine, the amount of meat floss: 15 kg / 1000 kg of wine, the amount of Shouwu: 30 kg / 1000 kg of wine, rock sugar Quantity: 150 kg / 1000 kg wine, 1000 kg 35% (V / V) pure rice wine, the content of each raw material can be slightly adjusted according to the actual situation of each batch.

[0024] The preparation method of mulberry fruit wine of the present invention is as follows:

[0025] (1) Artificially screen fresh, ripe, non-damaged and rotten mulberries, remove their branches and leaves and clean them with c...

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PUM

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Abstract

The invention discloses mulberry fruit wine and a preparation method thereof. The mulberry fruit wine is prepared from the following ingredients in parts by weight: mulberry fruits (250 to 350kg / 1000kg wine), fruits of Chinese magnoliavine (10 to 20kg / 1000kg wine), herba cistanche (10 to 20kg / 1000kg wine), radix polygoni multiflori (25 to 35kg / 1000kg wine), rock candy (100 to 200kg / 1000kg wine) and 35-degree (V / V) pure rice wine (1000kg). The invention also provides the preparation method of the mulberry fruit wine. The obtained product is purple transparent liquid; the wine taste is sour, sweet and cool; the wine body is harmonious; high nutrition values and health care effects are achieved.

Description

technical field [0001] The patent of the invention relates to a mulberry fruit wine and a preparation method thereof, which belong to the technical field of wine making. Background technique [0002] Mulberry fruit, also known as mulberry jujube and mulberry fruit, generally contains 80-85% water, 2-3% pectin, 9-12% invert sugar, 16 kinds of amino acids, 7 kinds of vitamins and rich iron, Calcium, zinc, potassium, magnesium, manganese, copper, selenium and other trace elements, also contains rutin, anthocyanins, carotene, glucoside fatty oil, linoleic acid, resveratrol, anthocyanins and other nutrients. Mulberry fruit is sweet, sour, and cool in nature and flavor, which can nourish yin and blood, promote body fluid and quench thirst, laxative, nourish liver and kidney, soothe the nerves and improve intelligence, brighten eyes and ears, and black hair. The mulberry fruit wine of the present invention is a new kind of fruit wine. Its nutritional value is much higher than that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/79A61P1/14
CPCC12G3/04A61K36/57A61K36/64A61K36/704A61K36/79A61K2300/00
Inventor 不公告发明人
Owner 刘俊声
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