A whole fruit langmei fruit wine

Abstract

The present application provides a kind of whole fruit fruit wine, it is by fruit, 50 degrees of liquor base liquor, yellow sugar, honey proportion mixed soak and is made into.The fruit is unique plant in Wudang Mountain of Hubei, has the effect of generating fluid to quench thirst, clearing spirit and reducing qi, is respected as holy fruit in ancient times, Ming Dynasty emperor Zhu Di also lists fruit as tribute to the court.Fresh fruit contains rich phosphorus, iron, calcium, vitamin C, carotene and other nutrients and seventeen kinds of amino acids necessary for human body, has the effect of helping digestion, resolving phlegm, tonifying kidney, refreshing brain, invigorating blood, strengthening body, tranquilizing pain, reducing pressure and reducing lipid, also has the health care effect of anti-inflammatory analgesic, eliminating fatigue, detoxification, enhancing immunity, etc.The present application not only improves the utilization value of fruit, but also greatly improves the nutritional and health care function of fruit wine, with low cost, improves economic benefit, and creates good social benefit.

Description

Technical Field

[0001] This invention belongs to the field of health product technology, specifically relating to a health-preserving wine and its preparation method. Background Technology

[0002] Chinese wine culture has a long history, and health-preserving wines have been around for thousands of years. They are an important part of Chinese medical science, and almost all medical texts throughout Chinese history record the medicinal properties of wines for treating illnesses and improving health. With social development and improved living standards, more and more people are paying attention to health preservation, and their health awareness is constantly increasing. Health-preserving wines are becoming increasingly popular due to their health benefits, convenience, and good taste. Summary of the Invention

[0003] In light of the above background, the present invention aims to provide a health-preserving wine suitable for both men and women, and its preparation method, thereby enhancing its nourishing and health-promoting effects. The wine is mild in nature and possesses functions such as nourishing yin and yang, strengthening the spleen and stomach, replenishing qi and promoting body fluids, nourishing the liver and kidneys, benefiting essence and improving eyesight, replenishing blood and qi, relieving fatigue, calming the mind and spirit, and beautifying the skin.

[0004] A whole-fruit plum wine, the health-preserving wine comprising the following ingredients by weight: 60-90 parts plum fruit, 60-90 parts white wine, 30-50 parts yellow rock sugar, and 10-20 parts honey.

[0005] This invention provides a method for preparing whole fruit plum wine, comprising the following steps.

[0006] S1. Select high-quality plums. First, remove the stems from the plums, wash them with spring water, then dry the surface moisture. Soak the plums in salt water for 1-3 hours, then wash and dry them again.

[0007] S2. Place the pine nuts, white wine, and yellow rock sugar in a ratio of 2:2:1 in batches into a ceramic jar, seal the jar, and ferment for more than 3 months. Then filter out the pine nuts to obtain the processed soaked pine nut wine.

[0008] S3. Take fresh plums and put them into the wine obtained in S2 according to the proportion for a second soaking and fermentation for more than 3 months. Then filter out the plums and get the processed soaked plum wine.

[0009] S4. Pour the initial wine and the secondary wine obtained from soaking plums in S2 and S3 into a ceramic jar. After sealing the jar and blending for 1 month, the base wine of plum wine is formed.

[0010] S5. After filtering the plum wine base obtained in S4, dilute it with distilled water or purified water, and at the same time add honey to adjust it to the required alcohol and sugar content, and you can get whole plum wine.

[0011] The health wine provided by this invention uses pure grain brewed liquor as its base. No pigments or preservatives are added during the processing, making it green and healthy. This allows the effective components of the pine nut to dissolve into the base liquor as much as possible, improving the utilization rate of the pine nut. The resulting wine has a mellow body and can be consumed by both adult men and women. Detailed Implementation

[0012] The present invention will be further illustrated below with reference to specific embodiments. Those skilled in the art will readily understand that the specific material ratios, process conditions and results described in the embodiments are only for illustrating the present invention and should not and will not limit the present invention as described in detail in the claims.

[0013] Example 1.

[0014] A whole-fruit plum wine, comprising the following ingredients by weight: 1000g of plum fruit, 1000g of 50-degree pure grain liquor, 500g of yellow rock sugar, and 200g of honey.

[0015] Among them, the Chinese plum (Haworthia cooperi) is a plant unique to Wudang Mountain in Hubei Province. It has the effects of quenching thirst, refreshing the mind, and regulating qi. In ancient times, it was revered as a sacred fruit and a divine product. Emperor Zhu Di of the Ming Dynasty even listed the Chinese plum as a tribute to the imperial court. Fresh Chinese plum contains rich nutrients such as phosphorus, iron, calcium, vitamin C, and carotenoids, as well as seventeen essential amino acids. It has the effects of aiding digestion, resolving phlegm, tonifying the kidneys, refreshing the mind, promoting blood circulation, strengthening the body, calming and relieving pain, reducing stress and lowering lipids. It also has health benefits such as anti-inflammatory and analgesic effects, eliminating fatigue, detoxifying and beautifying the skin, and enhancing immunity.

[0016] Yellow rock sugar has the effects of replenishing qi and blood, nourishing yin and promoting body fluids, improving spleen and stomach function, and moistening the lungs and relieving cough.

[0017] Honey has the effects of relieving fatigue, eliminating indigestion, sobering up, and calming the nerves and promoting sleep.

[0018] Many people in my country have a habit of drinking baijiu (Chinese white liquor) year-round. It is believed to dispel cold and dampness, promote blood circulation, and facilitate social interaction and emotional expression. Baijiu is mainly composed of ethanol and water. The berries of the Chinese plum (langmei) are rich in phosphorus, iron, calcium, vitamin C, carotenoids, and seventeen essential amino acids, all of which are soluble in ethanol. Using Chinese plums to make baijiu can leverage their pharmacological effects, giving the baijiu the benefits of aiding digestion, resolving phlegm, tonifying the kidneys, refreshing the mind, promoting blood circulation, strengthening the body, calming and relieving pain, reducing stress, and lowering lipids. It also possesses health benefits such as anti-inflammatory and analgesic properties, fatigue relief, detoxification, and enhanced immunity. This is an effective way to fully utilize the resources of the Chinese plum to develop health food products.

Claims

1. A whole-fruit plum wine, characterized in that, The whole-fruit plum wine contains the following ingredients in parts by weight: 10 parts fresh plums, 10 parts 50-proof white liquor base, 5 parts yellow rock sugar, and 2 parts honey.

2. A method for brewing whole-fruit plum wine as described in claim 1, characterized in that, Includes the following steps; a. Select high-quality plums. First, remove the stems from the plums, wash them with spring water, then dry the surface moisture. Soak the plums in salt water for 1-3 hours, then wash and dry them again. b. Place the pine nuts, white wine, and yellow rock sugar in a ratio of 2:2:1 in batches into a ceramic jar, seal the jar, and ferment for more than 3 months. Then filter out the pine nuts to obtain the processed soaked pine nut wine. c. Take fresh plums and put them into the wine in a certain proportion for a second soaking and fermentation for more than 3 months. Then filter out the plums and get the processed soaked plum wine. d. Pour the initial wine and the secondary wine of the walnut fruit into a ceramic jar, seal the jar and let it blend for 1 month to form the walnut wine base wine. e. After filtering the base wine of the plum wine, dilute it with distilled water or purified water, and at the same time add honey to adjust it to the required alcohol and sugar content, and you can get whole fruit plum wine.