Mulberry fruit wine mate and preparation method thereof

Abstract

The invention relates to the technical field of health-care drinks, and discloses a mulberry fruit wine mate and a preparation method thereof. The method comprises the following steps: S1, weighing 25-35 parts by weight of passion fruit juice, 20-35 parts by weight of mulberry fermented distillate, 10-15 parts by weight of lemon normal juice, 10-20 parts by weight of honey and 5-10 parts by weightof white granulated sugar; S2, mixing the passion fruit juice, the mulberry fermented distillate, the lemon normal juice, honey and white granulated sugar to obtain a mixed solution; S3, adding the kudzuvine root whole powder into the mixed solution, and soaking for 36-48h to obtain a soaking solution, wherein the mass ratio of the kudzuvine root whole powder to the mixed solution is (0.1-0.2): 1; S4, filtering the soaking solution to obtain a fruit wine mate original solution; S5, mixing citric acid, water and the fruit wine mate original solution to obtain the mulberry fruit wine mate withthe pH value of 3.4-3.8 and the alcoholic degree of 5-10% vol. According to the mulberry fruit wine mate of the invention, the pH value is adjusted through the passion fruit juice, the lemon normal juice, the citric acid and the water, so that the effects of alleviating hangover and protecting the liver are achieved while the color and luster of the oral cavity are improved and residual wine liquid in mulberry fermented pomace is recycled.

Description

Technical field [0001] The invention relates to the technical field of health drinks, in particular to a mulberry fruit wine partner and a preparation method thereof. Background technique [0002] Anthocyanin pigments are usually distributed in a variety of darker fruits and vegetable cell tissues, such as grapes, black wolfberry, eggplant, black rice, black beans, blood orange, figs, cherries, hawthorn, red cabbage, blueberries, and purple In the cell tissues of plants such as sweet potatoes, strawberries, and mulberries, there is a water-soluble pigment. Mulberry fermented fruit wine is a fermented fruit wine made from fresh mulberry fruits through pressing, fermentation, clarification, blending, and filling. It is rich in anthocyanin pigments. [0003] At present, the wide application of mulberry wine is restricted by the following factors: [0004] 1. Since mulberry fruit wine is rich in anthocyanin pigments, the human body will cause the pigments to adhere to the inside of the...

AI Technical Summary

Problems solved by technology

[0004] 1. Since mulberry fruit wine is rich in a large amount of anthocyanin pigments, after the human body drinks a large amount, the pigments will adhere to the inside of the mouth and even on the lips, so that the mouth, tongue and even lips will turn purple and black, which will affect the formal performance of mulberry fruit wine. Meetings, banquets and various occasions;

[0005] 2. A large amount of mulberry fermented pomace residue produced during the production of mulberry fruit wine cannot be properly reused, resulting in a waste of resources;

[0006] 3. Excessive drinking is harmful to the body, and there are certain traffic hazards; and the existing anti-alcoholic drugs can not achieve the effect of improving the color of the mouth while protecting the liver and kidneys

But about a kind of mulberry fruit wine companion that can improve oral cavity color and luster, reuse the residual wine liquid in mulberry fermented pomace, hangover and protect liver, then do not propose yet

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