Avicennia marina fruit wine

Abstract

The invention discloses avicennia marina fruit wine. A method for preparing the avicennia marina fruit wine comprises the steps of cleaning avicennia marina fruit with water, and then conducting peel and core removal; soaking the avicennia marina fruit in glucose solution which is 5-10 DEG C for 24-48 h, and taking the avicennia marina fruit out for ozone sterilization; smashing the avicennia marina fruit to be 100-200-mesh particulates; evenly mixing the smashed avicennia marina fruit with citric acid solution of 0.5-1 wt%, and adding the mixture into a diacolation tank for diacolation extraction with ethanol as the extraction solvent, so that diacolation liquid is obtained; placing fructus lycii and radix rehmanniae preparata into a gauze bag, adding grain wine, conducting sealed soaking for 10-15 days, conducting stirring once every day till medicine flavor becomes faint, conducting filtration and clarification, and then adding rock candy, so that medicinal liquor is obtained; blending the diacolation liquid, the medicinal liquor and water, and conducting sealed accelerating aging for 10-30 days, so that the avicennia marina fruit wine is obtained. The avicennia marina fruit wine is used for treating various impairments due to deficiencies including weakness, spontaneous perspiration, dizziness and insomnia, and can also improve health and promote longevity when taken often by healthy people.

Description

technical field [0001] The invention belongs to a kind of wine, and in particular relates to a kind of A. chinensis fruit wine. Background technique [0002] The fruit of Baigu soil is also called Lanqian, which is a pollution-free marine product with a unique flavor. It is sweet, slightly bitter, and cool in nature. The content of crude starch, total soluble sugar and crude fiber is low, while the content of crude protein, crude fat and pectin is low, and it also has a certain content of tannin. The fruit of A. chinensis has a strong fishy smell, which limits its use as a raw material for functional foods. [0003] Due to the astringent taste of the fruit of A. chinensis, the deep-processed products currently on the market are difficult to be accepted by consumers. The deep processing of various products by using the fruit of A. chinensis has great significance for the development of mangrove resources. Contents of the invention [0004] The main purpose of the present...

AI Technical Summary

Problems solved by technology

The fruit of A. chinensis has a strong fishy smell, which limits its use as a raw material for functional foods.

[0003] Due to the astringent taste of the fruit of A. chinensis, the deep-processed products currently on the market are difficult to be accepted by consumers.