Maca wine and production method thereof

The technology of a coffee wine and a production method, which is applied in the field of maca wine and its production, can solve the problems such as insufficient absorption of nutrients in maca, inability to fully extract nutrients, and inability to absorb effective ingredients, so as to enhance blood circulation and clear blood vessels. Anti-aging, improve human immunity, improve the effect of gastrointestinal function

Inactive Publication Date: 2015-07-22
李桂斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But in the prior art, the absorption of the nutritional labeling of Maca is not much, directly taking can not absorb its active ingredient
Traditionally, it takes a long time to brew maca wine, and it is difficult to master. If the brewing time is short, its nutrients cannot be fully extracted, and if it is brewed for a long time, its nutrition will be destroyed, and the taste of the wine is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the present embodiment provides a kind of Maca wine, and it is made of the raw material of following weight portion: 480 parts of raw wine, 60 parts of Maca, wherein the degree of said raw wine is 8 degrees, so Said Maca is steamed with slow fire to remove the raw smell or the Maca is dried and ground into powder or cut into pieces, and then stir-fried with slow fire to remove the raw smell.

[0030] A kind of preparation method of above-mentioned Maca wine, it comprises the following steps:

[0031] (1) Remove the raw taste: wash the maca and steam it with a slow fire to remove the raw taste; preferably, the maca described in the step (1) needs to be cooked but not thoroughly and remove the raw taste; to make the wine taste rich and mellow , Soft and mellow.

[0032] (2) Adding: add the Maca dicing after removing raw flavor into the puree wine to obtain mixed wine; preferably, the mixed wine in this step (2) is made of the following raw materials by weig...

Embodiment 2

[0036] Embodiment 2: the present embodiment provides a kind of Maca wine, and it is made by the raw material of following weight portion: 520 parts of raw wine, 50 parts of Maca, wherein the degree of said raw wine is 15 degrees, so Said Maca is steamed with slow fire to remove the raw smell or the Maca is dried and ground into powder or cut into pieces, and then stir-fried with slow fire to remove the raw smell.

[0037] A kind of preparation method of above-mentioned Maca wine, it comprises the following steps:

[0038] (1) Removing the raw taste: Wash and dry the maca and then stir-fry it with a slow fire to remove the raw taste, which can also achieve the purpose of removing the raw taste, so as to achieve the purpose of improving the taste; preferably, the maca in step (1) Sumaca requires ripeness but not through and removes raw taste.

[0039] (2) Adding: Cutting or grinding maca into pieces and adding it into puree wine to obtain mixed wine; in this step (2), the mixed...

Embodiment 3

[0043] Embodiment 3: the present embodiment provides a kind of Maca wine, and it is made by the raw material of following parts by weight: 500 parts of raw wine, 55 parts of Maca, wherein the degree of said raw wine is 12 degrees, so Said Maca is steamed with slow fire to remove the raw smell or the Maca is dried and ground into powder or cut into pieces, and then stir-fried with slow fire to remove the raw smell.

[0044] The Maca wine in this example can be made by the method provided in Example 1 or Example 2.

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Abstract

The invention discloses Maca wine and a production method thereof. The Maca wine comprises the following raw materials: 480 to 520 parts of original pulp wine, and 50 to 60 parts of Maca, wherein optimally the alcohol content of the original pulp wine is 8 to 15; the Maca is steamed through flow fire or fired, so that raw flavor is removed; an ultrasonic treatment technology is adopted to ensure that nutritional components of the Maca can be more properly and rapidly dissolved in the original pulp wine during digestion, so that the content of the nutritional components of the Maca wine is greatly increased; in addition, as the original pulp wine contains nutrient substance, such as various amino acid, mineral substance, vitamin and the like, the Maca wine is more plentiful in nutrition, can have good effect on maintaining and adjusting the physiological functions of human body, and has good health care effect. The Maca wine is reasonable in formula, and has high nutritive value, good health care effect and good taste; the production method is easy in technology, easy to realize and beneficial to wide promotion and application.

Description

technical field [0001] The invention belongs to the technical field of health-care wine, and in particular relates to a maca wine and a preparation method thereof. Background technique [0002] Maca (scientific name: Lepidium meyenii Walp), also known as Peruvian ginseng, mack, maca-maca, maino, ayak chichira, ayak willku, etc., is native to the South American Andes at an altitude of 3500-4500 meters, and is now mainly distributed in Puno in central Peru. The ecological area and Puno, a city in southeastern Peru, are plants of the genus Lepidium in the family Cruciferae. The leaves are elliptical, and the rhizome is shaped like a small round radish. It is edible and is a kind of pure natural food with rich nutrients. It has the reputation of "South American ginseng". The hypocotyls of Maca may be golden or yellowish, red, purple, blue, black or green. The pale yellow roots are the most common and the best in shape and flavor. Maca is rich in proteins, amino acids, unsatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G1/00
Inventor 李桂斌
Owner 李桂斌
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