Calyx is rich in amino acids, vitamins, sugars and inorganic salts, especially rutin, furoic acid and other medicinal components, which have the functions of appetizing, promoting fluid production, softening blood vessels, lowering blood pressure and diuresis. Nanning Beverage Factory brewed rose eggplant wine with its calyx as the main raw material, and it was successful after continuous experiments. Tested by the epidemic prevention department of Nanning, it completely meets the drinking requirements. Product function: 1. The wine is ruby red and crystal clear: 2. The taste is fragrant, the alcohol content 120.5 degrees, and the sugar content 15+0.5 degrees are sweet and sour. 3. It can be used as an edible beverage to stimulate appetite and prevent cardiovascular diseases such as arteriosclerosis. Production method 1. Extraction and fermentation of effective components from calyx. Take several kilograms of dry calyx of Roselle, add water according to the ratio of 1: 15, boil for 25-30 minutes, separate the juice (primary juice, secondary juice and tertiary juice are repeatedly extracted by this method), then mix the juice separated for three times, add 8% white sugar, heat to boiling, and quickly cool to1. 2. Extraction of calyx pigment. Soak the rose calyx in 80℃ hot water for 3~4 times, and filter the soaked juice for wine color. 3. Development of rose eggplant wine. Roselle fermented juice was used as the wine base, and a proper amount of soaking juice was added to adjust the required sugar and alcohol content, and then the roselle wine was obtained by filtration.
Roselle, as a traditional Chinese medicine, is included in the book Chinese Materia Medica. It is also called Hongmei, Luo Shenkui, Guo Hongmei, Luo Shenkui and so on. It was first published in Lingnan Agricultural Journal, and the source was the calyx of Malvaceae plant Roselle. Roselle is sour and cool, and enters the kidney meridian. Its efficacy and function are astringing lung, relieving cough, lowering blood pressure and relieving alcoholism, and it is mainly used for treating cough due to lung deficiency, hypertension and drunkenness. When in use, it can be decocted and taken, generally with 9- 15g, or with boiled water, which tastes slightly sour and sweet. Its main components include citric acid, malic acid, hibiscus acid, tartaric acid, vitamin C and pectin. Roselle is mainly produced in southern China, such as Fujian, Taiwan Province, Guangdong, Hainan, Guangxi and Yunnan, and also cultivated in tropical areas.