CN104293581A - Palmarosa mango wine - Google Patents

Abstract

The invention relates to palmarosa mango wine. The palmarosa mango wine is prepared from the following raw materials in parts by weight: 500-550 parts of mango, 100-120 parts of olive fruit, 3-5 parts of wine yeast, 30-40 parts of wheat bran, 20-30 parts of peanut meal, 20-30 parts of Chinese yam, 30-40 parts of honey, 30-40 parts of plum vinegar, 7-8 parts of palmarosa, 7-8 parts of isatis root and the like. The palmarosa mango wine disclosed by the invention has fresh and cool mouth feel and is beneficial to human health, since the palmarosa mango wine is prepared by mixing and fermenting palmarosa, isatis root, fructus gardenia and the like, the palmarosa mango wine has certain antibacterial, antivirus and cellular regeneration promoting effects.

Description

A kind of rusha grass mango wine

Technical field

The present invention relates generally to fruit wine and preparing technical field thereof, particularly relates to a kind of rusha grass mango wine.

Background technology

Wine has special sweet-smelling, is loved by the people, and the wine in market is that nourishing function is limited based on white wine, beer, red wine etc. mostly, and the requirement of people to health is more and more higher, also requires more and more higher with regard to meaning to the nourishing function of wine.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of rusha grass mango wine and preparation method thereof.

The present invention is achieved by the following technical solutions: a kind of rusha grass mango wine, is made up of following raw material: mango 500-550, olive fruit 100-120, distiller's yeast 3-5, wheat bran 30-40, peanut meal 20-30, Chinese yam 20-30, honey 30-40, green plum vinegar 30-40, rusha grass 7-8, Root of Indigowoad 7-8, cape jasmine 6-7, golden cypress 6-7, mandarin orange flores aurantii bud 5-6, Sanchi Flower 5-6, Roselle Calyx 4-5, lemon peel 2-3, water are appropriate:

A preparation method for rusha grass mango wine, comprises the following steps:

(1) cleaned by Chinese yam, be cut into block after peeling, be placed in pot, pour honey, green plum vinegar into, heating simmers 40-50 minute, takes out all materials in pot, mixes, mix rear sealing and fermenting 3-4 days thoroughly with distiller's yeast, wheat bran, peanut meal, obtains bent material for subsequent use;

(2) mango, olive fruit are cleaned, get its pulp, put into crusher broken, the fruit juice flowed out voluntarily and pulp, by fruit juice with 1/4th song material mix after, be placed in container, sealing and fermenting 5-7 days, filtration, obtains high-quality fruit wine;

(3) unclassified stores in addition to water in surplus stock is merged, after blending with pulp, remain song and expect to merge, mix thoroughly and be placed in container, sealing and fermenting 7-9 days, puts into distiller by gained tunning and distills, and collects condensed fluid, merge with high-quality fruit wine, degassed, sterilization after mixing.

Invention advantage: the invention discloses a kind of rusha grass mango wine, there is the fresh and sweet of salubrious mouthfeel and fruit, adopt the mixed fermentation such as rusha grass, Root of Indigowoad, cape jasmine to be prepared from, have certain antibacterial, antiviral, effect of promoting cell regeneration, useful HUMAN HEALTH.

Embodiment

A kind of rusha grass mango wine, be made up of following weight part (Kg) raw material: mango 500, olive fruit 100, distiller's yeast 3, wheat bran 30, peanut meal 20, Chinese yam 20, honey 30, green plum vinegar 30, rusha grass 7, Root of Indigowoad 7, cape jasmine 6, golden cypress 6, mandarin orange flores aurantii bud 5, Sanchi Flower 5, Roselle Calyx 4, lemon peel 2, water are appropriate:

A preparation method for rusha grass mango wine, comprises the following steps:

(1) cleaned by Chinese yam, be cut into block after peeling, be placed in pot, pour honey, green plum vinegar into, heating simmers 40 minutes, takes out all materials in pot, mixes, mix rear sealing and fermenting thoroughly 3 days with distiller's yeast, wheat bran, peanut meal, obtains bent material for subsequent use;

(2) mango, olive fruit are cleaned, get its pulp, put into crusher broken, the fruit juice flowed out voluntarily and pulp, by fruit juice with 1/4th song material mix after, be placed in container, sealing and fermenting 5 days, filtration, obtains high-quality fruit wine;

(3) unclassified stores in addition to water in surplus stock is merged, after blending with pulp, remain song and expect to merge, mix thoroughly and be placed in container, sealing and fermenting 7 days, puts into distiller by gained tunning and distills, and collects condensed fluid, merge with high-quality fruit wine, degassed, sterilization after mixing.

Claims (2)

1. a rusha grass mango wine, it is characterized in that, be made up of following raw material: mango 500-550, olive fruit 100-120, distiller's yeast 3-5, wheat bran 30-40, peanut meal 20-30, Chinese yam 20-30, honey 30-40, green plum vinegar 30-40, rusha grass 7-8, Root of Indigowoad 7-8, cape jasmine 6-7, golden cypress 6-7, mandarin orange flores aurantii bud 5-6, Sanchi Flower 5-6, Roselle Calyx 4-5, lemon peel 2-3, water are appropriate.

2. the preparation method of a kind of rusha grass mango wine as claimed in claim 1, is characterized in that, comprise the following steps:

(1) cleaned by Chinese yam, be cut into block after peeling, be placed in pot, pour honey, green plum vinegar into, heating simmers 40-50 minute, takes out all materials in pot, mixes, mix rear sealing and fermenting 3-4 days thoroughly with distiller's yeast, wheat bran, peanut meal, obtains bent material for subsequent use;

(2) mango, olive fruit are cleaned, get its pulp, put into crusher broken, the fruit juice flowed out voluntarily and pulp, by fruit juice with 1/4th song material mix after, be placed in container, sealing and fermenting 5-7 days, filtration, obtains high-quality fruit wine;

(3) unclassified stores in addition to water in surplus stock is merged, after blending with pulp, remain song and expect to merge, mix thoroughly and be placed in container, sealing and fermenting 7-9 days, puts into distiller by gained tunning and distills, and collects condensed fluid, merge with high-quality fruit wine, degassed, sterilization after mixing.