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Camellia nitidissima chi and fructus crataegi liquor

A technology for golden camellia tea and hawthorn wine is applied in the field of preparation of novel functional fruit wine, which can solve the problems of difficult preservation and the like, and achieve the effects of low price, good efficacy and easy implementation.

Inactive Publication Date: 2017-03-08
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, hawthorn is a seasonal fruit, which is usually ripe and harvested from July to September, and it is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0053] 1. The collection and processing process of hawthorn fruit is as follows:

[0054] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0055] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0056] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0057] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to f...

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Abstract

The invention disclose camellia nitidissima chi and fructus crataegi liquor. The finished camellia nitidissima chi and fructus crataegi liquor product is prepared from mature fructus crataegi and camellia nitidissima chi by virtue of a conventional fruit wine preparation method. With the implementation of the camellia nitidissima chi and fructus crataegi liquor provided by the invention, the fructus crataegi and the camellia nitidissima chi are organically combined, so that the prepared camellia nitidissima chi and fructus crataegi liquor simultaneously has original nutrient and functional ingredients of the fructus crataegi and the camellia nitidissima chi; and the produced camellia nitidissima chi and fructus crataegi liquor, as a health care liquor product which simultaneously integrates a plurality of functions of preventing diseases, preserving health and the like, is not only rich in nutrition but also better in function. Meanwhile, with the implementation of the camellia nitidissima chi and fructus crataegi liquor provided by the invention, the current condition that highly processed fructus crataegi and camellia nitidissima chi products are rare in the current market is changed, outlets for fructus crataegi and camellia nitidissima chi products are provided and the development of related industries of the fructus crataegi and the camellia nitidissima chi is promoted, so that a new economic growth point is formed and huge economic and social benefits are caused.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel functional fruit wine, and in particular relates to golden camellia hawthorn wine. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains energy 397kJ, water 73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100μg, vitamin A 17μg; thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4 mg; vitamin C 53mg, vitamin E 7.32mg; potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg, iron 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22μg. It still contains lipase, tannin, etc., and ingredients that have inhibitory effects...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/02
CPCC12G3/06C12G3/02
Inventor 梁忠茂农彦
Owner GUANGXI JINGXI LIANGPENG FOOD
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