Fruity rhodomyrtus tomentosa wine

A fruit-flavored Nimzi wine technology, which is applied in the field of wine making, can solve the problems of Nimzi aroma and flavor instability, poor health care effect, and affect product quality, and achieve the effects of improving immunity, excellent taste, and pleasing the spirit

Inactive Publication Date: 2015-12-23
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, Renzi wine has gradually been recognized by people. The obtained Renzi wine brewed with Renzi has the unique aroma of Renzi and has high nutritional and health care functions. However, the aroma and flavor of Renzi in the prior art are unstable during processing, which affects the product quality
The traditional soaking method of Nimzi wine is to pick Nimzi and then dry it, then soak it in white wine for 4 to 6 months. The health care effect is not good, the human body absorbs it poorly, and the storability is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Take by weighing 30 parts of jasmine, 20 parts of passion fruit, 15 parts of jasmine, 5 parts of dendrobium candidum, and 100 parts of glutinous rice according to the formula quantity;

[0027] 2) Put the seeds in water at 100°C for a while, and dry until the water content is 30%, and set aside; peel the passion fruit, take the pulp part, and obtain the passion fruit pulp, and set aside; crush Dendrobium candidum to 240 mesh to obtain Dendrobium candidum powder, set aside ;

[0028] 3) Mix the seeds, passion fruit, jasmine and Dendrobium officinale powder evenly, add 2 / 3 of the weight of glutinous rice in water, then add pectinase with 0.3% of the weight of glutinous rice, adjust the water temperature to 43°C, adjust the pH to 3.8, and enzymatically hydrolyze 10 Hour, water temperature is raised to 63 ℃, then adds the papain of glutinous rice weight 0.05%, filters, obtains filtrate;

[0029] 4) Co-steam the obtained filtrate with glutinous rice to obtain glutinous r...

Embodiment 2

[0032] 1) Take by weighing 35 parts of Nirvana, 25 parts of Passion Fruit, 13 parts of Jasmine, 8 parts of Dendrobium candidum, 95 parts of glutinous rice;

[0033] 2) Rinse the seeds in water at 97°C for a while until the moisture content is 35%, and set aside; peel the passion fruit, take the pulp part, and obtain the passion fruit pulp, set aside; crush Dendrobium candidum to 280 mesh to obtain Dendrobium candidum powder, set aside ;

[0034] 3) Mix the seeds, passion fruit, jasmine and Dendrobium officinale powder evenly, add 2 / 3 of the weight of glutinous rice in water, then add pectinase with 0.1% of the weight of glutinous rice, adjust the water temperature to 45°C, adjust the pH to 3.7, and enzymatically hydrolyze for 12 Hour, water temperature is raised to 62 ℃, then adds the papain of glutinous rice weight 0.07%, filters, obtains filtrate;

[0035] 4) Co-steam the obtained filtrate with glutinous rice to obtain glutinous rice, and cool down to 34°C;

[0036] 5) add...

Embodiment 3

[0038] 1) Take by weighing 40 parts of Nirvana, 30 parts of Passion Fruit, 10 parts of Jasmine, 10 parts of Dendrobium candidum, 85 parts of glutinous rice;

[0039] 2) Rinse the seeds in water at 95°C for a while until the water content is 40%, and set aside; peel the passion fruit, take the pulp part, and obtain the passion fruit pulp, and set aside; crush the Dendrobium candidum to 200 mesh to obtain Dendrobium candidum powder, set aside ;

[0040] 3) Mix the seeds, passion fruit pulp, jasmine and Dendrobium officinale powder evenly, add 2 / 3 of the weight of glutinous rice in water, then add pectinase with 0.2% of the weight of glutinous rice, adjust the water temperature to 47°C, adjust the pH to 3.5, and enzymatically hydrolyze for 14 Hour, water temperature is raised to 60 ℃, then adds the papain of glutinous rice weight 0.1%, filters, obtains filtrate;

[0041] 4) Co-steam the obtained filtrate with glutinous rice to obtain glutinous rice, and cool down to 32°C;

[00...

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PUM

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Abstract

The invention relates to the technical field of wine making, in particular to fruity rhodomyrtus tomentosa wine. The fruity rhodomyrtus tomentosa wine comprises, by weight parts, 30-50 parts of rhodomyrtus tomentosa, 20-40 parts of passion fruit, 5-15 parts of jasmine flower, 5-15 parts of dendrobium candidum and 70-100 parts of sticky rice. The fruity rhodomyrtus tomentosa wine has pleasant fruit fragrance and has effects of diminishing inflammation and relieving pain, activating blood and strengthening bodies, increasing immunity, maintaining beauty and keeping young, preventing cancer, and the like.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a fruit-flavored Renzi wine. Background technique [0002] Renzi, also known as Myrtle, Myrtle, Renzi, Shanren, Zhongni, is the fruit of Myrtle plant Myrtle, distributed in Guangdong, Guangxi, Fujian, Taiwan, Yunnan, Guizhou and other provinces. The ripe fruit of Renzi is purple-black berry, which is delicious, edible, and can also be used for wine making. Nimzi nature and flavor are sweet, astringent, flat, enter the spleen, kidney, liver three meridians, have nourishing blood to stop bleeding, control metrorrhagia, vomiting blood, epistaxis, blood in stool, astringent intestines to strengthen essence, treat dysentery, nocturnal emission, leukorrhea. In addition, Zizi contains more nutrients, rich in protein, sugar, fat and various mineral elements, amino acids, vitamins and other nutrients, as well as biological active substances such as anthocyanins, flavonoids and β-carotene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P1/14
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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