CN105713793A - Peach wine - Google Patents
Peach wine Download PDFInfo
- Publication number
- CN105713793A CN105713793A CN201410730281.6A CN201410730281A CN105713793A CN 105713793 A CN105713793 A CN 105713793A CN 201410730281 A CN201410730281 A CN 201410730281A CN 105713793 A CN105713793 A CN 105713793A
- Authority
- CN
- China
- Prior art keywords
- wine
- persicae
- fructus persicae
- fructus
- peach
- 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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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Peach wine is characterized by comprising peach petals, a peach juice and sorghum wine and is prepared by adding the materials into a wine jar, sealing and brewing.
Description
Technical field
The present invention relates to a kind of Fructus Persicae wine.
Background technology
Owing to people cause blood stasis, acne, pain along the spinal column in life collision, and the traumatic medicinal sold on market is expensive.Chinese liquor is added Flos persicae lobe, Sucus Fructus Persicae, jowar wine by the present invention.
Summary of the invention
The technical problem to be solved is to provide a kind of Fructus Persicae wine, and have additional nutrients value, strengthening the tendons and bones.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of Fructus Persicae wine, it is characterized in that being in that to include following component and weight ratio, Flos persicae lobe 3-10%, Sucus Fructus Persicae 70-90%, jowar wine 1-20%.With the addition of Flos persicae in raw material, the fragrance not only making Fructus Persicae wine is stronger, and adds the nutritive value of Fructus Persicae wine.
Fructus Persicae wine of the present invention is good for one's health and improves looks.
Detailed description of the invention
The present invention is by component and weight ratio, Flos persicae lobe 3-10%, Sucus Fructus Persicae 70-90%, jowar wine 1-20%.Enter in wine jar and seal, brewed form.
Claims (1)
1. a Fructus Persicae wine, is characterized in that being in that to include following component and weight ratio, Flos persicae lobe 3-10%, Sucus Fructus Persicae 70-90%, jowar wine 1-20%, with the addition of Flos persicae in raw material, and the fragrance not only making Fructus Persicae wine is stronger, and adds the nutritive value of Fructus Persicae wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410730281.6A CN105713793A (en) | 2014-12-05 | 2014-12-05 | Peach wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410730281.6A CN105713793A (en) | 2014-12-05 | 2014-12-05 | Peach wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105713793A true CN105713793A (en) | 2016-06-29 |
Family
ID=56143327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410730281.6A Pending CN105713793A (en) | 2014-12-05 | 2014-12-05 | Peach wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713793A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647752A (en) * | 2014-12-06 | 2016-06-08 | 王光树 | Peach wine |
-
2014
- 2014-12-05 CN CN201410730281.6A patent/CN105713793A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105647752A (en) * | 2014-12-06 | 2016-06-08 | 王光树 | Peach wine |
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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: 20160629 |