CN104130916A - Ginger juice rice wine - Google Patents
Ginger juice rice wine Download PDFInfo
- Publication number
- CN104130916A CN104130916A CN201410294910.5A CN201410294910A CN104130916A CN 104130916 A CN104130916 A CN 104130916A CN 201410294910 A CN201410294910 A CN 201410294910A CN 104130916 A CN104130916 A CN 104130916A
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- CN
- China
- Prior art keywords
- ginger juice
- rice wine
- juice
- wine
- dried longan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Abstract
The invention discloses a ginger juice rice wine. The ginger juice rice wine comprises 41% of glutinous rice sweet wine, 22% of fresh ginger juice, 11% of dried longan, 7% of fructus lycii and 19% of hawthorn juice. By the above way, the ginger juice rice wine is prepared. The fresh ginger juice can dispel cold and expel dampness; the dried longan and fructus lycii can clear fire and enrich blood; and a certain amount of the hawthorn juice can supplement a lot of vitamins and reduce blood fat, and plays an effect of enhancing functions of a heart. The above materials are mixed together through the rice wine and can accelerate absorption of a body, and are beneficial to body health.
Description
Technical field
The present invention relates to a kind of drink, particularly a kind of ginger juice and rice wine.
Background technology
Ginger juice and rice wine is a kind of healthier inebriant, and the combination majority that we see is conventionally all " ginger juice fermented glutinous rice egg ".Because ginger juice is the food materials of warm property, and sweet wine is also comparatively gentle beverage product; So ginger juice and rice wine are combined and just become a kind of good drink of warm stomach.And in ginger juice and rice wine, add appropriate benefit to mend material, just can play the effect that certain Johnson & Johnson is healthy and strong.But, be relatively not easy accepted by the public if only sneak into its taste of ginger juice in sweet wine.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of ginger juice and rice wine, taste glycol and body health benefits.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of ginger juice and rice wine is provided, and the composition of raw materials of described ginger juice and rice wine is made up of the material of following quality percentage composition:
Sweet rice wine 41 ~ 42%;
Fresh ginger juice 22 ~ 23%;
Dried longan 11 ~ 12%;
Matrimony vine 7 ~ 8%;
Sucus Crataegi 15 ~ 19%.
The invention has the beneficial effects as follows: a kind of ginger juice and rice wine is provided, the clearing damp of can dispeling cold of fresh ginger juice, and dried longan and matrimony vine can relieve inflammation or internal heat and enrich blood, a certain amount of Sucus Crataegi not only can supplement a large amount of VITAMIN and can reducing blood-fat, plays the effect of cardiac function enhancing; Above-mentioned material is mixed together by rice wine and mixes the absorption that can accelerate health, body health benefits.
Embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
The embodiment of the present invention 1 comprises: a kind of ginger juice and rice wine, wherein sweet rice wine content 41%; Fresh ginger juice 22%; Dried longan content is 11%; Matrimony vine content is 7%; Sucus Crataegi content is 19%.
The embodiment of the present invention 2 comprises: a kind of ginger juice and rice wine, wherein sweet rice wine content 41.5%; Fresh ginger juice 22.5%; Dried longan content is 11.5%; Matrimony vine content is 7.5%; Sucus Crataegi content is 17%.
The embodiment of the present invention 3 comprises: a kind of ginger juice and rice wine, wherein sweet rice wine content 42%; Fresh ginger juice 23%; Dried longan content is 12%; Matrimony vine content is 8%; Sucus Crataegi content is 15%.
The fresh ginger juice clearing damp of can dispeling cold, and dried longan and matrimony vine can relieve inflammation or internal heat and enrich blood, a certain amount of Sucus Crataegi not only can supplement a large amount of VITAMIN and can reducing blood-fat, plays the effect of cardiac function enhancing; Above-mentioned material is mixed together by rice wine and mixes the absorption that can accelerate health, body health benefits.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its object is to allow person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that spirit is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (1)
1. a ginger juice and rice wine, is characterized in that: the composition of raw materials of described ginger juice and rice wine is made up of the material of following quality percentage composition:
Sweet rice wine 41 ~ 42%;
Fresh ginger juice 22 ~ 23%;
Dried longan 11 ~ 12%;
Matrimony vine 7 ~ 8%;
Sucus Crataegi 15 ~ 19%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410294910.5A CN104130916A (en) | 2014-06-27 | 2014-06-27 | Ginger juice rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410294910.5A CN104130916A (en) | 2014-06-27 | 2014-06-27 | Ginger juice rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104130916A true CN104130916A (en) | 2014-11-05 |
Family
ID=51803774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410294910.5A Pending CN104130916A (en) | 2014-06-27 | 2014-06-27 | Ginger juice rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104130916A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087751A (en) * | 2017-04-07 | 2017-08-25 | 贵州省轻工业科学研究所 | A kind of fermented glutinour rice containing Rosa roxburghii, yellow ginger and edible rose and preparation method thereof |
-
2014
- 2014-06-27 CN CN201410294910.5A patent/CN104130916A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087751A (en) * | 2017-04-07 | 2017-08-25 | 贵州省轻工业科学研究所 | A kind of fermented glutinour rice containing Rosa roxburghii, yellow ginger and edible rose and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141105 |