CN104877853A - Pumpkin/cherry nutrient fruit wine and preparation method thereof - Google Patents
Pumpkin/cherry nutrient fruit wine and preparation method thereof Download PDFInfo
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- CN104877853A CN104877853A CN201510233403.5A CN201510233403A CN104877853A CN 104877853 A CN104877853 A CN 104877853A CN 201510233403 A CN201510233403 A CN 201510233403A CN 104877853 A CN104877853 A CN 104877853A
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K35/58—Reptiles
- A61K35/586—Turtles; Tortoises, e.g. terrapins
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/42—Cucurbitaceae (Cucumber family)
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/52—Juglandaceae (Walnut family)
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- A61K36/185—Magnoliopsida (dicotyledons)
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
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- A—HUMAN NECESSITIES
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/736—Prunus, e.g. plum, cherry, peach, apricot or almond
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/18—Magnoliophyta (angiosperms)
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- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- A61K38/00—Medicinal preparations containing peptides
- A61K38/16—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- A61K38/17—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- A61K38/39—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Immunology (AREA)
- Gastroenterology & Hepatology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a pumpkin/cherry nutrient fruit wine and a preparation method thereof. The invention is characterized in that the pumpkin/cherry nutrient fruit wine is prepared from the following substances in parts by weight: 300-350 parts of green grape, 300-350 parts of old pumpkin, 50-55 parts of cherry, 100-120 parts of corn, 50-55 parts of wheat kernel, 10-15 parts of turtle shell powder, 20-25 parts of bamboo vinegar, 30-35 parts of celery leaf, 10-15 parts of loquat leaf, 15-20 parts of fish scale collagen, 10-15 parts of fresh ginger leaf, 5-7 parts of cassia twig, 5-7 parts of diatomine, 30-35 parts of litchi peel, 50-55 parts of nutshell and a right amount of water. The pumpkin/cherry nutrient fruit wine has the characteristics of subtle fragrance, high smoothness and softness, clear color, abundant nutrition, no chemical additive and the like.
Description
Technical field
The present invention relates generally to a kind of pumpkin cherry nutrient fruit wine and preparation method thereof.
Background technology
Pumpkin not only has higher edibleness.And have very important dietary function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warp, energy moistening lung qi-benefitting, apocenosis of reducing phlegm, expelling parasite is detoxified, and controls and coughs Zhichuan, treats lung carbuncle constipation, and has the effect such as diuresis, beauty treatment.In recent years, domestic and international medical expert, scholar study carefully experiment and show, food pumpkin, prevent prostate cancer in addition, prevent and treat arteriosclerosis and stomach mucous membrane ulcer, inducing decomposition of calculi effect.
Summary of the invention
The object of the invention is exactly to provide a kind of pumpkin cherry nutrient fruit wine.
The present invention is achieved by the following technical solutions:
A kind of pumpkin cherry nutrient fruit wine, is characterized in that it is made up of the raw material of following weight parts:
Blue or green grape 300 ~ 350, old pumpkin 300 ~ 350, cherry 50 ~ 55, corn 100 ~ 120, Mai Ren 50 ~ 55, tortoise plastron powder 10 ~ 15, bamboo vinegar 20 ~ 25, leaf of Herba Apii graveolentis 30 ~ 35, Loquat Leaf 10 ~ 15, fish scale collagen 15 ~ 20, fresh ginger leaf 10 ~ 15, cassia twig 5 ~ 7, diatomine 5 ~ 7, Litchi exocarp 30 ~ 35, nut-shell 50 ~ 55 and water are appropriate.
A preparation method for pumpkin cherry nutrient fruit wine, comprises the following steps:
(1), by mixing such as Loquat Leaf, fresh ginger leaf, cassia twig, tortoise plastron powder, add 5 ~ 6 times of water, slow fire infusion, to residue 1 times of water, press filtration, collects extracting solution;
(2), by the grape of bunchiness be divided into simple grain, remove melon pulp after old pumpkin cleaning, be cut into the fourth shape of grape berry size, then by mixed fermentations such as grape, pumpkin, cherry, corn, Mai Ren, bamboo vinegar, leaf of Herba Apii graveolentis, Litchi exocarp, nut-shells;
(3) material, by step 2 completing fermentation carries out big fire and steams 2 ~ 3 hours, within every 25 ~ 30 minutes, stirs once, and after having steamed, water flushing material while hot, and collect filtered juice, filtered juice distilled, then material is as above steamed 2 ~ 3 times repeatedly;
(4) liquid mixing, by distillation come, then carries out fractionation, obtains the pumpkin xeres that purity is higher, and then adds wherein by step 1, fish scale collagen, diatomine etc., carry out the process such as packing, autoclaving after mixing.
Containing VITAMIN and pectin in pumpkin, pectin has good adsorptivity, can bond and eliminate Endophytic bacteria toxin and other objectionable impuritiess, as the lead in heavy metal, mercury and radioelement, play detoxification; Pectin contained by pumpkin can also be protected gastrointestinal tract mucous, stimulates from coarse food, promotes ulcer surface healing, is suitable for patients with gastric disease; Pumpkin contains abundant cobalt, and rank first containing brill amount in all kinds of vegetables, cobalt can enliven the metabolism of human body, and promoting hemopoietic function, and participate in the synthesis of vitamin B12 in human body, is the necessary trace element of human islet cell; Vitamins C gram contained in pumpkin prevents nitrate in digestive tube, be transformed into carcinogenic substance nitrous acid; The N.F,USP MANNITOL contained in pumpkin, in minimizing ight soil, toxin is to the harm of human body.
Loquat Leaf is bitter, is slightly cold.Return lung, stomach warp.There is removing heat from the lung to relieve cough, effect of stopping nausea and vomiting by lowering the adverse flow of QI.One of effective constituent of Loquat Leaf is Vitamin B17.It is after absorption of human body, can be analyzed to cyanic acid and phenyl aldehyde, and these two kinds of materials all have antitumous effect.Phenyl aldehyde changes a kind of material of similar acetylsalicylic acid further into, can play very strong analgesic activity.Loquat contains various nutrients, effectively can supplement body nutritive ingredient, improves body resistance against diseases, plays the effect improved the health.
Collagen protein is the important composition composition in skeleton, especially cartilaginous tissue.Collagen protein is full of the net of duck eye just as in bone, and it can keep will run off calcareous firmly here.Do not have this to be full of the net of duck eye, even if supplement excessive calcium, can be lost in vain yet.Under normal circumstances, the inorganic substance such as the calcium in sclerotin total amount, magnesium, phosphorus only account for percentum of total amount, and the organic substances such as collagen protein will account for more than 80%.Concerning sport people, the continuous sharp wear in joint can form cartilage injury, can not get in a short time and even for good and all recovering.Concerning common people, after 25 years old, the collagen protein in body just starts to run off gradually, especially women, due to the hormone in vivo imbalance that the age causes, and the speed several times faster than the male sex of loss.Therefore the optimum method maintaining joint and bone health is exactly supplement calcium and collagen protein in time.The collagen protein activity extracted in terrestrial animal all will could excite activity at 35 degree, and the effect that is will absorb more than 35 degree just can reach best.And the activity excitation temperature that fish is extracted will be much lower, more than ten degree just can play best effect.
Advantage of the present invention is:
1, the present invention has and prevents calcium loss, protection stomach, and removing heat from the lung to relieve cough, improves body resistance against diseases, promotes hemopoietic function, prevents the effects such as cancer.
2, to have delicate fragrance good to eat for a kind of pumpkin cherry nutrient fruit wine of tool of the present invention, and smooth silk floss is soft, and quality is bright, nutritious, without features such as chemistry interpolations.
3, preparation method of the present invention has simple and practical, reproducible, yield rate high, is convenient to study, cost-saving.
Embodiment
embodiment one
A kind of pumpkin cherry nutrient fruit wine, is characterized in that it is made up of the raw material of following weight parts:
Blue or green grape 300 ~ 350, old pumpkin 300 ~ 350, cherry 50 ~ 55, corn 100 ~ 120, Mai Ren 50 ~ 55, tortoise plastron powder 10 ~ 15, bamboo vinegar 20 ~ 25, leaf of Herba Apii graveolentis 30 ~ 35, Loquat Leaf 10 ~ 15, fish scale collagen 15 ~ 20, fresh ginger leaf 10 ~ 15, cassia twig 5 ~ 7, diatomine 5 ~ 7, Litchi exocarp 30 ~ 35, nut-shell 50 ~ 55 and water are appropriate.
A preparation method for pumpkin cherry nutrient fruit wine, comprises the following steps:
(1), by mixing such as Loquat Leaf, fresh ginger leaf, cassia twig, tortoise plastron powder, add 5 ~ 6 times of water, slow fire infusion, to residue 1 times of water, press filtration, collects extracting solution;
(2), by the grape of bunchiness be divided into simple grain, remove melon pulp after old pumpkin cleaning, be cut into the fourth shape of grape berry size, then by mixed fermentations such as grape, pumpkin, cherry, corn, Mai Ren, bamboo vinegar, leaf of Herba Apii graveolentis, Litchi exocarp, nut-shells;
(3) material, by step 2 completing fermentation carries out big fire and steams 2 ~ 3 hours, within every 25 ~ 30 minutes, stirs once, and after having steamed, water flushing material while hot, and collect filtered juice, filtered juice distilled, then material is as above steamed 2 ~ 3 times repeatedly;
(4) liquid mixing, by distillation come, then carries out fractionation, obtains the pumpkin xeres that purity is higher, and then adds wherein by step 1, fish scale collagen, diatomine etc., carry out the process such as packing, autoclaving after mixing.
Claims (2)
1. a pumpkin cherry nutrient fruit wine, is characterized in that it is made up of the raw material of following weight parts:
Blue or green grape 300 ~ 350, old pumpkin 300 ~ 350, cherry 50 ~ 55, corn 100 ~ 120, Mai Ren 50 ~ 55, tortoise plastron powder 10 ~ 15, bamboo vinegar 20 ~ 25, leaf of Herba Apii graveolentis 30 ~ 35, Loquat Leaf 10 ~ 15, fish scale collagen 15 ~ 20, fresh ginger leaf 10 ~ 15, cassia twig 5 ~ 7, diatomine 5 ~ 7, Litchi exocarp 30 ~ 35, nut-shell 50 ~ 55 and water are appropriate.
2. a kind of pumpkin cherry nutrient fruit wine according to claim 1, is characterized in that being made up of the following step:
(1), by mixing such as Loquat Leaf, fresh ginger leaf, cassia twig, tortoise plastron powder, add 5 ~ 6 times of water, slow fire infusion, to residue 1 times of water, press filtration, collects extracting solution;
(2), by the grape of bunchiness be divided into simple grain, remove melon pulp after old pumpkin cleaning, be cut into the fourth shape of grape berry size, then by mixed fermentations such as grape, pumpkin, cherry, corn, Mai Ren, bamboo vinegar, leaf of Herba Apii graveolentis, Litchi exocarp, nut-shells;
(3) material, by step 2 completing fermentation carries out big fire and steams 2 ~ 3 hours, within every 25 ~ 30 minutes, stirs once, and after having steamed, water flushing material while hot, and collect filtered juice, filtered juice distilled, then material is as above steamed 2 ~ 3 times repeatedly;
(4) liquid mixing, by distillation come, then carries out fractionation, obtains the pumpkin xeres that purity is higher, and then adds wherein by step 1, fish scale collagen, diatomine etc., carry out the process such as packing, autoclaving after mixing.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106497723A (en) * | 2016-10-31 | 2017-03-15 | 山东师范大学 | A kind of fruit wine for being mixed brew by walnut flower, leaf of Semen Juglandis, Partition in Fructus Juglandis and walnut shell |
| CN108795627A (en) * | 2018-06-22 | 2018-11-13 | 李延奎 | A kind of health liquor and preparation method thereof |
| CN111454804A (en) * | 2020-03-27 | 2020-07-28 | 安徽省皖鄂酒业有限公司 | Mao bamboo coarse cereal wine and preparation method thereof |
| CN113355198A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calcium fruit juice wine and preparation method thereof |
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| CN1259566A (en) * | 1999-05-06 | 2000-07-12 | 陶华强 | Prepn. method of pumpkin grape wine |
| CN101955870A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Natural grape wine capable of preventing cardio-cerebrovascular diseases and preparation method thereof |
| CN104059835A (en) * | 2014-06-09 | 2014-09-24 | 赵青娇 | Pumpkin wine |
| CN104059824A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Rice wine capable of lubricating intestines and benefiting stomach |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1259566A (en) * | 1999-05-06 | 2000-07-12 | 陶华强 | Prepn. method of pumpkin grape wine |
| CN101955870A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Natural grape wine capable of preventing cardio-cerebrovascular diseases and preparation method thereof |
| CN104059824A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Rice wine capable of lubricating intestines and benefiting stomach |
| CN104059835A (en) * | 2014-06-09 | 2014-09-24 | 赵青娇 | Pumpkin wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106497723A (en) * | 2016-10-31 | 2017-03-15 | 山东师范大学 | A kind of fruit wine for being mixed brew by walnut flower, leaf of Semen Juglandis, Partition in Fructus Juglandis and walnut shell |
| CN108795627A (en) * | 2018-06-22 | 2018-11-13 | 李延奎 | A kind of health liquor and preparation method thereof |
| CN111454804A (en) * | 2020-03-27 | 2020-07-28 | 安徽省皖鄂酒业有限公司 | Mao bamboo coarse cereal wine and preparation method thereof |
| CN113355198A (en) * | 2021-05-06 | 2021-09-07 | 山西柏生元生物技术有限公司 | Calcium fruit juice wine and preparation method thereof |
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