The invention relates to a method for
brewing buckwheat
rutin fruit wine and belongs to the field of fermented food. The buckwheat is rich in nutrients, is particularly rich in high-activity substances such as
rutin and D-chiro-
inositol and has a unique dietetic healthcare function.
Rutin in the buckwheat is decomposed and destroyed in the process of
brewing the common buckwheat-fermented
wine, thus the buckwheat-fermented
wine contains a very little amount of
rutin, the medicinal and edible functions of the buckwheat can not be fulfilled, and the resource of buckwheat is wasted. According to the method, the food-grade rutin and other soluble substances are roughly extracted before fermenting the buckwheat, and the weight of the rutin crystalline
mixed solution added after
fermentation is 0.1-0.5% of that of the buckwheat rutin
fruit wine, thus the
nutrition and healthcare-functions of both the buckwheat rutin
fruit wine and the buckwheat rutin food are improved synergistically. According to the technology, the equipment and the process for producing the common fruit
wine are adopted, and only the formula of raw materials is adjusted. The weight of the buckwheat is 3-7% of that of the
fruit juice for
brewing the buckwheat rutin fruit wine. The produced buckwheat rutin fruit wine is slightly different from the common fruit wine in color, taste,
flavor and production cost. Every 100ml of buckwheat rutin fruit wine comprises 10-40mg of rutin, so that the buckwheat rutin fruit wine is beneficial to patients with high
blood pressure,
high cholesterol, cardiovascular diseases and diabetes.