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Strawberry-ginkgo wine and its prepn

A technology for ginkgo biloba wine and strawberry, applied in the field of fruit wine, can solve the problems of nutrition, single taste, singleness, etc., and achieve the effects of being easy to grasp, unique in flavor, and reducing blood lipids

Inactive Publication Date: 2005-08-31
张同根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the existing fruit wine only uses a single fruit as a raw material, and the same is true for strawberry wine, which mainly uses strawberries as a raw material, and has a single nutrition and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The production method of this strawberry ginkgo wine is as follows: pick 100 kilograms of strawberries that are eight or nine mature, fresh, free from diseases and insect pests, and free from mildew and rot, remove the sepals and fruit stalks, rinse with clean water for 3-5 minutes, and rinse with warm water for 2-3 minutes. , soak 5 kg of ginkgo, 3 kg of red dates, and 3 kg of grapes for 10-12 hours, cook to 80°-100°, take out and dry, add 100 kg of strawberries, add 3 kg of white sugar, and 0.3-0.5 kg of rice Put the koji and active yeast into the vat for stirring, seal the vat well, and generally release the wine within 24 hours, but no more than 36 hours at the latest. When the wine is discharged, the vat mouth is opened 5 cm to let out the air. When the wine is submerged in the raw materials, the vat mouth is fully opened , stirred, stirred 6-8 times in 48 hours, and then blended 30-35 kg of ale at 50°-60°, so that the alcohol content reached 20-30°, and the lid was...

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PUM

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Abstract

The strawberry-ginkgo wine is prepared with strawberry, steamed ginkgo, date and grape as material and through fermentation together with sugar, rice leaven and active yeast for 24-36 hr, blending with barley wine of 50-60 % alcohol content, sealing for 5-15 days, squeezing to obtain juice, filtering, and mixing juice with sugar in the ratio of 50. The strawberry-ginkgo wine has sugar content of 2 wt%, acid content of 0.3 g / 100 ml and alcohol content of 18-28 %. The strawberry-ginkgo wine has the functions of softening blood vessel, lowering blood fat, nourishing blood, promoting blood circulation, moistening lung and invigorating spleen, and is fragrant, sweet and delicious.

Description

technical field [0001] The invention relates to a kind of fruit wine, in particular strawberry ginkgo wine refined from strawberry, ginkgo, jujube and grape as raw materials and a preparation method thereof. Background technique [0002] At present, existing fruit wine is only with single fruit as raw material, and the same is true for strawberry wine, which mainly uses strawberry as raw material, and has single nutrition and taste. Along with the raising of people's living standard, people not only require that low-alcohol fruit wine is complete in color, fragrance and taste, but also hope that it has the effect of health care and physical fitness. Contents of the invention [0003] In order to meet the needs of people and the market, and to change the shortcomings of the existing strawberry wine in nutrition and single taste, the invention provides a strawberry ginkgo health wine that is composed of strawberries, ginkgo, red dates and grapes and is rich in nutrition and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张同根
Owner 张同根