A red-hearted kiwifruit wine and a preparation method thereof

A technology of red kiwi fruit and fruit wine, which is applied in the field of red heart kiwi fruit wine and its preparation, can solve problems such as injury, and achieve the effect of protecting the liver and kidneys

Inactive Publication Date: 2019-01-11
张家界长生源红心猕猴桃科技股份有限公司慈利分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Chinese patent authorization announcement number is CN 103305378 B, which discloses a grapefruit wine and its preparation method, which retains the characteristics of grapefruit fragrance, sweet and sour, cool, nutritious, and high medicinal value, so that the prepared grapefruit wine has The taste is refreshing and soft, with a sweet aftertaste; at the same time, drinking in moderation can help the body metabolize and maintain balance and other effects. After the current wine enters the stomach, it is decomposed by the enzymes in the gastric juice, because the stomach has a very small decomposing ability and can only decompose 30 %-40%, and the rest is decomposed by the liver and kidneys, which can only decompose 7-8 grams per hour, so the liver and kidneys are damaged to varying degrees

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of red heart kiwi fruit wine, comprising the following raw materials in parts by weight: 20 parts of red heart kiwi fruit, 2 parts of wolfberry, 15 parts of distiller's yeast, 5 parts of woody fragrance, 3 parts of floating wheat, 1 part of clematis, 6 parts of raw licorice, Guinness 5 parts, plantain 8 parts.

[0018] The distiller's yeast is a self-made distiller's yeast, which consists of the following raw materials in parts by weight: 70 parts of glutinous rice, 20 parts of coix rice, 10 parts of red bean, 8 parts of pea, 6 parts of white peony root, 6 parts of liangmianzhen, 5 parts of dendrobium, and 3 parts of Ophiopogon japonicus and water in moderation.

[0019] The koji is obtained by the following method: (1) Pour glutinous rice, coix rice, red bean and pea into a clean frying pan, stir-fry with a slow fire until a slight burnt smell is emitted, then take it out and put it in a dry place to cool naturally to room temperature before use Pulverize into ...

Embodiment 2

[0023] A kind of red heart kiwi fruit wine, comprising the following raw materials in parts by weight: 30 parts of red heart kiwi fruit, 7 parts of wolfberry, 25 parts of distiller's yeast, 10 parts of woody fragrance, 9 parts of floating wheat, 5 parts of clematis, 13 parts of raw licorice, Guinness 15 parts, plantain 17 parts.

[0024] The distiller's yeast is a self-made distiller's yeast, which consists of the following raw materials in parts by weight: 90 parts of glutinous rice, 30 parts of coix rice, 120 parts of red bean, 16 parts of pea, 12 parts of white peony, 12 parts of liangmianzhen, 5-10 parts of dendrobium, 8 servings and an appropriate amount of water.

[0025] The koji is obtained by the following method: (1) Pour glutinous rice, coix rice, red bean and pea into a clean frying pan, stir-fry with a slow fire until a slight burnt smell is emitted, then take it out and put it in a dry place to cool naturally to room temperature before use The powder machine was...

Embodiment 3

[0029] A kind of red kiwi fruit wine, comprising the following raw materials in parts by weight: 25 parts of red kiwi fruit, 5 parts of wolfberry, 20 parts of distiller's yeast, 7 parts of woody fragrance, 6 parts of floating wheat, 3 parts of clematis, 9 parts of raw licorice, 10 parts of old aunt, 12 parts of plantain.

[0030]The distiller's yeast is a self-made distiller's yeast, which consists of the following raw materials in parts by weight: 80 parts of glutinous rice, 25 parts of coix rice, 10-20 parts of red bean, 12 parts of pea, 9 parts of white peony, 9 parts of liangmianzhen, 7 parts of dendrobium, 5 servings and an appropriate amount of water.

[0031] The koji is obtained by the following method: (1) Pour glutinous rice, coix rice, red bean and pea into a clean frying pan, stir-fry with a slow fire until a slight burnt smell is emitted, then take it out and put it in a dry place to cool naturally to room temperature before use The flour machine is crushed into ...

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PUM

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Abstract

The invention relates to the technical field of fruit wine, in particular to a red-hearted kiwifruit wine, which comprises the following raw materials in parts by weight: red-hearted kiwifruit 20-30 parts, Chinese wolfberry 2-7 parts, yeast 15-25 parts, radix aucklandiae 5-10, floating wheat 3-9 portions, Clematis chinensis 1-5 part, raw licorice 6-13 part, 5 parts of herba Aristolochiae Japonicae15 part, plantain 8-17. The invention also comprises a preparation method of red-hearted kiwi fruit wine. The liquor of the invention can be combined with gastric juice after being quoted, and the decomposition rate of ethanol reaches 70%. 80%, the remainder of which goes into the liver and kidneys for decomposition, The same amount of fruit wine is used to sober up alcoholic drinks compared withthe traditional fruit wine, and a variety of traditional Chinese medicine ingredients are added therein, which can not only play the role of maintaining the liver and kidney, but also have the functions of clearing away heat and toxic materials, nourishing blood and promoting blood circulation, tonifying the spleen and stomach, strengthening muscles and bones, and the like, and has the function of health preservation.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to red kiwi fruit wine and a preparation method thereof. Background technique [0002] The sugar in the fruit itself is fermented into alcohol by yeast, and it contains the flavor and alcohol of the fruit. Therefore, folk families often brew some fruit wine for drinking. Such as plum wine, wine, bayberry wine, kiwi fruit wine and so on. Because there will be some wild yeast on the skin of these fruits, plus some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk method of making wine is often time-consuming and easily polluted. So adding some active yeast is an ideal way to quickly brew fruit wine. For a good fruit wine, the liquid should be clear, transparent, free of sediment and suspended matter, giving a sense of clarity. The color of fruit wine should have the unique pigment of fruit juice itself. For example,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024A61K36/899A61P1/16A61P13/12A61P1/14
CPCC12G3/02A61K36/185A61K36/285A61K36/484A61K36/68A61K36/71A61K36/716A61K36/815A61K36/899A61K2300/00
Inventor 王景贵骆九铸
Owner 张家界长生源红心猕猴桃科技股份有限公司慈利分公司
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