Thorny elaeagnus fruit wine

A technology of liangzi and fruit wine, applied in the field of fruit wine, can solve the problems such as insufficient display of health care effect and inconvenience of fruit picking.

Inactive Publication Date: 2002-09-18
何先远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many records in traditional Chinese medicine books on the use of the fruit of the fruit of the barren fruit as a fruit medicine. Unfortunately, the fruit of the barren fruit is mostly distributed in the barren mountains and ridges, and it is very inconvenient to pick the fruit. less than adequate display

Method used

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  • Thorny elaeagnus fruit wine
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Examples

Experimental program
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Embodiment Construction

[0005] Ripe fruit A of the nutella fruit is selected, crushed by pressing, and then separated B to obtain fruit juice C and fruit pulp G. Control the temperature of juice C at 20°C to 25°C, add 0.3% to 0.4% pectinase, adjust the pH value to about 3, and add SO2 to inhibit the growth of bacteria. Juice C is clarified for 24 hours to adjust component D. You can add some sugar water to dissolve in juice C, and you can also add clearer steeping wine J to increase the alcohol content of the initial fermentation. Generally, the alcohol content of the initial fermentation juice can be kept at 4%~ 5% between.

[0006] Fermentation E uses domesticated active dry yeast. Mustard fruit juice C should be slowly fermented at a low temperature between 15°C and 20°C to maintain the original fruity aroma in the juice. The fermentation process E is best fermented for 15 to 20 days, and the temperature is controlled at 15°C after changing barrels About 1 month post-fermentation. Dipping H of ...

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Abstract

A thorny elaeagnus fruit wine is prepared from the wild thorny elaeagnus fruit through fermenting its fruit juice to obtain fermented fruit wine, immersing the fruit pulp in alcohol to obtain immersed wine, distilling to obtain spirit, and proportionally mixing then together. Its advantages are rich nutrients and health-care function.

Description

Technical field: [0001] The invention relates to a kind of fruit wine, in particular to a kind of fruit wine with nutrition and health care function which is prepared by fermenting and soaking the ripe fruit of the wild plant Scutellaria sativa as the main raw material. Background technique: [0002] The main raw material of the present invention is Scutellaria chinensis, commonly known as Saccharomyces chinensis, which is a wild medicinal plant, and traditional Chinese medicine is used to treat indigestion, cough, dysentery, diabetes and the like. The fruit of saffron contains glucoside, vitamin C, vitamin E, carotene, fruit acid and other organic acids, and also contains various trace elements such as zinc, phosphorus, iron, manganese and copper, which are indispensable to the human body. The content of vitamin C is extremely high, and the content of mineral elements is also significantly higher than that of most cultivated fruits. The content of potassium is the highest a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 何先远
Owner 何先远
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