CN102433246A - Winy beverage - Google Patents
Winy beverage Download PDFInfo
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- CN102433246A CN102433246A CN2011103625044A CN201110362504A CN102433246A CN 102433246 A CN102433246 A CN 102433246A CN 2011103625044 A CN2011103625044 A CN 2011103625044A CN 201110362504 A CN201110362504 A CN 201110362504A CN 102433246 A CN102433246 A CN 102433246A
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- juice
- beverage
- blueberry
- lemon
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- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a winy beverage, which is prepared from the following components in percentage by weight: 10-15 percent of rose powder, 0.5-2 percent of sparkling wine, 30-45 percent of blueberry juice, 15-20 percent of lemon juice, 0.5-1.5 percent of additive and the balance purified water. The Pingyin rose powder is used as a raw material, thus the visual effect of the beverage is added; meanwhile, the rose powder has the effects of promoting blood circulation by removing blood stasis, dispersing the depressed liver-energy and the like after being drunk for a long time; and in addition, the fruitiness of blueberry and lemon is neutralized with the taste of wine, so that the winy beverage disclosed by the invention is sour, sweet and smooth and is beneficial to digesting.
Description
Technical field
The present invention relates to a kind of vinosity beverage, belong to food processing field.
Background technology
Drink product has become requisite a drink in people's daily life, and it is of a great variety, and local flavor is different.Generally can be divided into beverage and nonalcoholic drink.Beverage comprises various fermented wine, liquor and assembled alcoholic drinks, like liquor, red wine, wine, fruit wine etc.Nonalcoholic drink is claimed soft drink again, is divided into juice drinks class, protein drinks class, tea drink class, coffee drinks class, solid beverage class, special purpose beverage class, plant beverage class, flavor beverage class, other beverage class etc.
But, the product of the alcohol-free or vinosity beverage that ethanol content is less on the market but seldom, even have, above-mentioned vinosity beverage does not have beauty functions concurrently yet.
Summary of the invention
Defective in view of prior art exists the objective of the invention is to provide a kind of technology simple, has the suitable women of effects of beautification and nourishing face and the vinosity beverage that children drink.
For realizing above-mentioned purpose, the technical solution that the present invention adopted is:
A kind of vinosity beverage is formed by following weight percent configuration, it is characterized in that: the broken last 10%-15% of Rose; Light sparkling wine 0.5%-2%; Blueberry juice 30%-45%; Lemon juice 15%-20%; Additive 0.5%-1.5%; All the other compositions are pure water.
Described additive comprises sweeting agent and flavouring agent.
Its concrete production technique is following: select fresh blueberry and lemon, after stoning was squeezed the juice after it was cleaned up, filtering pulp residue was subsequent use; Be broken into the broken end of 200 purpose Roses after fresh Pingyin roseleaf cleaned up; With carrying out concentration after blueberry juice and the lemon juice mixing, pour the fruit juice after concentrating into pure water, add additive subsequently and stir; Light sparkling wine and the broken end of Rose are poured wherein into the sterilization can that stirs refrigeration.
Advantage of the present invention: select for use the broken end of Pingyin Rose as raw material; Not only added the visual effect of beverage, simultaneously long-term ediblely have effect such as dispersing the stagnated liver-QI for regulating the circulation of QI promoting blood circulation and removing blood stasis, and the neutralized taste of wine of the fruity of blueberry and lemon; Make the present invention sour-sweet tasty and refreshing, have aid digestion.
Embodiment
Specify the present invention below in conjunction with embodiment.
Embodiment 1: a kind of vinosity beverage, form by following weight percent configuration, and it is characterized in that: Rose broken last 10%; Light sparkling wine 0.5%; Blueberry juice 30%; Lemon juice 15%; Additive 0.5%; All the other compositions are pure water.
Described additive comprises sweeting agent and flavouring agent.
Its concrete production technique is following: select fresh blueberry and lemon, after stoning was squeezed the juice after it was cleaned up, filtering pulp residue was subsequent use; Be broken into the broken end of 200 purpose Roses after fresh Pingyin roseleaf cleaned up; With carrying out concentration after blueberry juice and the lemon juice mixing, pour the fruit juice after concentrating into pure water, add additive subsequently and stir; Light sparkling wine and the broken end of Rose are poured wherein into the sterilization can that stirs refrigeration.
Embodiment 2: a kind of vinosity beverage, form by following weight percent configuration, and it is characterized in that: Rose broken last 15%; Light sparkling wine 2%; Blueberry juice 45%; Lemon juice 20%; Additive 1.5%; All the other compositions are pure water.
Described additive comprises sweeting agent and flavouring agent.
Its concrete production technique is following: select fresh blueberry and lemon, after stoning was squeezed the juice after it was cleaned up, filtering pulp residue was subsequent use; Be broken into the broken end of 200 purpose Roses after fresh Pingyin roseleaf cleaned up; With carrying out concentration after blueberry juice and the lemon juice mixing, pour the fruit juice after concentrating into pure water, add additive subsequently and stir; Light sparkling wine and the broken end of Rose are poured wherein into the sterilization can that stirs refrigeration.
The present invention selects for use the broken end of Pingyin Rose as raw material, has not only added the visual effect of beverage, and simultaneously long-term ediblely have effect such as dispersing the stagnated liver-QI for regulating the circulation of QI promoting blood circulation and removing blood stasis, and the neutralized taste of wine of the fruity of blueberry and lemon, makes the present invention sour-sweet tasty and refreshing, has aid digestion.
Claims (3)
1. a vinosity beverage is formed by following weight percent configuration, it is characterized in that: the broken last 10%-15% of Rose; Light sparkling wine 0.5%-2%; Blueberry juice 30%-45%; Lemon juice 15%-20%; Additive 0.5%-1.5%; All the other compositions are pure water.
2. a kind of vinosity beverage according to claim 1, it is characterized in that: described additive comprises sweeting agent and flavouring agent.
3. vinosity drink producing method for preparing according to claim 1 or claim 2 is characterized in that: select fresh blueberry and lemon, after it was cleaned up the back stoning and squeezes the juice, filtering pulp residue was subsequent use; Be broken into the broken end of 200 purpose Roses after fresh Pingyin roseleaf cleaned up; With carrying out concentration after blueberry juice and the lemon juice mixing, pour the fruit juice after concentrating into pure water, add additive subsequently and stir; Light sparkling wine and the broken end of Rose are poured wherein into the sterilization can that stirs refrigeration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103625044A CN102433246A (en) | 2011-11-16 | 2011-11-16 | Winy beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103625044A CN102433246A (en) | 2011-11-16 | 2011-11-16 | Winy beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102433246A true CN102433246A (en) | 2012-05-02 |
Family
ID=45981593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103625044A Pending CN102433246A (en) | 2011-11-16 | 2011-11-16 | Winy beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102433246A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805420A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Vinosity blueberry beverage and preparation method thereof |
| CN106591068A (en) * | 2016-11-23 | 2017-04-26 | 广西壮族自治区都安瑶族自治县科学技术情报研究所 | Brewing method of osmanthus-flavored wine |
| CN115678727A (en) * | 2022-10-17 | 2023-02-03 | 萧炜亮 | Tea fruit wine and preparation method thereof |
-
2011
- 2011-11-16 CN CN2011103625044A patent/CN102433246A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805420A (en) * | 2014-01-23 | 2014-05-21 | 安徽金鹰农业科技有限公司 | Vinosity blueberry beverage and preparation method thereof |
| CN106591068A (en) * | 2016-11-23 | 2017-04-26 | 广西壮族自治区都安瑶族自治县科学技术情报研究所 | Brewing method of osmanthus-flavored wine |
| CN115678727A (en) * | 2022-10-17 | 2023-02-03 | 萧炜亮 | Tea fruit wine and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120502 |