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Purple mulberry Ehuang wine

A technology of Ehuang and Zibo, applied in the field of Zibo Ehuang wine, can solve the problems of excessive qi invigorating, inability to nourish, inability to control temperature, and inoculation amount addition, to achieve uniform wine body and increase yin nourishment. The effect of nourishing blood

Pending Publication Date: 2018-12-28
阜阳市辉源果桑科技产业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are certain disadvantages in the use of the existing purple mulberry ehuang wine, it is difficult to find a more suitable fermentation condition, and the traditional nourishing qi and strengthening yang nourishing wine is prone to excessive qi invigorating when drinking, but it cannot play a nourishing effect, and wastes The material affects health at the same time, and the gain outweighs the gain. Secondly, the dry red mulberry wine used in the existing purple mulberry Ehuang wine has a bad effect on temperature, inoculation amount and SO4 during fermentation. 2 The amount of addition is controlled, which reduces the production of dry red mulberry wine and affects the quality of production. Therefore, we propose a kind of purple mulberry Ehuang wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] like Figure 1-2 shown, including the following steps:

[0034] (1), choose male silkworm moth, select the special variety of male silkworm moth without mating as raw material, and fully stir and mix male silkworm moth, Cistanche deserticola, Epimedium, Dodder, Lycium barbarum and Astragalus, obtain mixed sorghum wine, according to parts by weight, male silkworm moth 15 parts of silk moth, 7 parts of Cistanche, 4 parts of Epimedium, 2 parts of Dodder, 12 parts of Lycium barbarum, 6 parts of Astragalus, 1000 parts of sorghum wine April;

[0035] (2), after the dry red mulberry wine that the mixed sorghum wine in the step (1) and the mulberry craft brewing are recombined, obtain Purple E-huang wine, and the mass ratio of mixing sorghum wine and dry red mulberry wine is 1: 1.5. The brewing process of dry red mulberry wine includes the following steps:

[0036] (2.1), raw material acceptance: choose fresh black mulberries with high maturity, high sugar content, no rot, a...

Embodiment 2

[0045] like Figure 1-2 shown, including the following steps:

[0046] (1), choose male silkworm moth, select the special variety of male silkworm moth without mating as raw material, and fully stir and mix male silkworm moth, Cistanche deserticola, Epimedium, Dodder, Lycium barbarum and Astragalus, obtain mixed sorghum wine, according to parts by weight, male silkworm moth 15 parts of silk moth, 7 parts of Cistanche, 4 parts of Epimedium, 2 parts of Dodder, 12 parts of Lycium barbarum, 6 parts of Astragalus, 1000 parts of sorghum wine April;

[0047] (2), after the dry red mulberry wine that the mixed sorghum wine in the step (1) and the mulberry craft brewing are recombined, obtain Purple E-huang wine, and the mass ratio of mixing sorghum wine and dry red mulberry wine is 1: 1.5. The brewing process of dry red mulberry wine includes the following steps:

[0048] (2.1), raw material acceptance: choose fresh black mulberries with high maturity, high sugar content, no rot, a...

Embodiment 3

[0057] like Figure 1-2 shown, including the following steps:

[0058] (1), choose male silkworm moth, select the special variety of male silkworm moth without mating as raw material, and fully stir and mix male silkworm moth, Cistanche deserticola, Epimedium, Dodder, Lycium barbarum and Astragalus, obtain mixed sorghum wine, according to parts by weight, male silkworm moth 15 parts of silk moth, 7 parts of Cistanche, 4 parts of Epimedium, 2 parts of Dodder, 12 parts of Lycium barbarum, 6 parts of Astragalus, 1000 parts of sorghum wine April;

[0059] (2), after the dry red mulberry wine that the mixed sorghum wine in the step (1) and the mulberry craft brewing are recombined, obtain Purple E-huang wine, and the mass ratio of mixing sorghum wine and dry red mulberry wine is 1: 1.5. The brewing process of dry red mulberry wine includes the following steps:

[0060] (2.1), raw material acceptance: choose fresh black mulberries with high maturity, high sugar content, no rot, a...

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Abstract

The invention discloses purple mulberry Ehuang wine. The wine comprises the steps as follows: male silkworm moths are selected, special species of unmated male silkworm moths are used as a raw material, the male silkworm moths are fully stirred and mixed with herba cistanche, herba epimedii, semen cuscutae, fructus lycii and radix astragali, and herba epimedii, semen cuscutae, fructus lycii and radix astragali are added to 48-proof kaoliang spirit to be soaked for 5 months; after soaking dry red mulberry wine brewed from mulberries is compounded to obtain the purple mulberry Ehuang wine. The purple mulberry Ehuang wine overcomes dryness heat of traditional qi tonifying and yang strengthening tonic wine, dry red mulberry wine brewed from original mulberry juice is compounded, the effects ofnourishing yin, supplementing blood, generating blood, quenching thirst and tonifying the liver and kidney are increased, multiple advantages are integrated, and the produced mulberry wine has lightmulberry fruit aroma, pure, strong and elegant fragrance, full wine body, coordinated mellowness, lasting aftertaste and better use prospects.

Description

technical field [0001] The invention relates to the field of Ehuang wine, in particular to a kind of Zibo Ehuang wine. Background technique [0002] Mulberry, sour in taste and cold in nature, non-toxic, enters the heart, liver, and kidney meridians, has the functions of overflowing yin and nourishing blood, promoting body fluid and quenching thirst, moistening the intestines and relaxing the bowels, etc. It is mainly used for dizziness, tinnitus, insomnia, and premature graying of hair due to yin deficiency. , Intestinal dryness, constipation, thirst or thirst, etc. are recorded in the pharmacopoeia of the past dynasties, and the elite of Sang is here; [0003] There are certain drawbacks in the use of the existing Ziqi'ehuang wine, and it is difficult to find a more suitable fermentation condition. The traditional qi and aphrodisiac tonic wine is prone to excessive qi invigoration when drinking, but it can not achieve the effect of nourishing, wasteful At the same time, t...

Claims

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Application Information

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IPC IPC(8): C12G3/04A61K36/815A61P7/06A61P13/12
CPCC12G3/04A61K36/296A61K36/39A61K36/43A61K36/481A61K36/64A61K36/815A61P7/06A61P13/12A61K2300/00
Inventor 王辉孟庆杰朱龙宝王奂为
Owner 阜阳市辉源果桑科技产业园有限公司
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