Seaweed grape wine

A technology for seaweed wine and wine, applied in the field of wine, can solve the problems of lack of physical fitness effect, insufficient health care nutrition and other effects, insufficient fat absorption, insufficient blood lipid reduction, etc., and achieves simple and easy manufacturing method, increased tissue improvement, The effect of low production cost

Inactive Publication Date: 2006-06-14
汤洁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although ordinary wine has good health care effects, the health care and nutrition effects are not comprehensive enough, especially in the aspects of preventing fat absorption and lowering blood lipids. At the same time, it also lacks some other health benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 0.1% by weight of food-grade sodium alginate and add 3.9% by weight of pure water, stir evenly to make a blend solution, and then add the blend solution to 96% by weight of dry red wine produced by a traditional fermentation process, Promptly make seaweed wine.

Embodiment 2

[0015] Take 0.15% by weight of food-grade sodium alginate and add 3.85% by weight of pure water, stir evenly to make a mixed solution, and then add the blended solution to 96% by weight of sweet wine produced by a traditional fermentation process to prepare into seaweed wine.

Embodiment 3

[0017] Get 0.12% by weight of food-grade sodium alginate and add 4.88% by weight of pure water, stir evenly to make a blended solution, and then add the blended solution to 95% by weight of wild mountain wine produced by a traditional fermentation process, Promptly make seaweed wine.

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PUM

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Abstract

The invention discloses a seaweed wine. Its feature is adding an amount of sodium alginate into wine. The wine can be one of dry red wine, sweet, or wild. Its manufacturing method is simple; production cost is low; adding the sodium alginate into the wine can obviously improve its quality, increase thickening capacity and stability. At the same time the sodium alginate can absorb fat, reduce blood fat, prevent and discharge lead.

Description

Technical field: [0001] The present invention relates to a kind of wine, especially relates to a kind of seaweed wine. Background technique: [0002] At present, with the improvement of people's living standards, wines with low alcohol content are increasingly popular. Although ordinary wine has better health care effects, the health care and nutrition effects are not comprehensive enough, especially in the aspects of preventing fat absorption and lowering blood lipids. At the same time, it also lacks some other health benefits. Invention content: [0003] The purpose of the present invention is to provide a kind of seaweed wine with better nutrition and health effects. [0004] The object of the present invention can be achieved through the following measures: [0005] A kind of seaweed wine is characterized in that: it is composed of adding appropriate amount of sodium alginate into wine. [0006] The optimum dosage of sodium alginate is 0.1-0.15% by weight. [0007]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G1/00
Inventor 汤洁
Owner 汤洁
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