What Are the Benefits of Soaking Golden Cherry Root in Wine?

Update Date: 2024-05-24 Source: Network

China is a country with an extremely developed culture of traditional Chinese medicine, and in our daily lives, we also use traditional Chinese medicine for health maintenance. The most common way is to soak traditional Chinese medicinal herbs in water or cook them into soup. Of course, for those who enjoy drinking alcohol, they can also use traditional Chinese medicine to make medicinal liquor. The root of Rosa laevigata has the effect of stabilizing the uterus and relieving diarrhea, and it can also be used to make medicinal liquor. So, what are the effects and benefits of soaking the root of Rosa laevigata in liquor?

The best way to soak Rosa laevigata in liquor is to select 1-2 kilograms of Rosa laevigata, 5 kilograms of liquor with an alcohol content of more than 45 degrees, and an appropriate amount of rock sugar. Place the Rosa laevigata in a clean bottle or other container, and then add the liquor for soaking. Generally, it can be consumed after soaking for a month. The container must be sealed and stored in a cool and dry place.

Nutritional analysis of Rosa laevigata liquor: The fruit of Rosa laevigata has a unique flavor with a honey-like taste and a delicate aroma. It is extremely rich in nutrients, containing sugar (mainly reducing sugars such as fructose), citric acid, malic acid, tannins, vitamins, more than 20 amino acids, 18 mineral elements, as well as resins, saponins, and other components. In particular, it has a high content of vitamin C and reducing sugars. According to measurements, every 100 grams of fresh Rosa laevigata pulp contains 1009 mg of vitamin C, which is second only to the prickly pear, twice as much as fresh jujube, 10 times as much as kiwi fruit, and 30 times as much as citrus fruits. Additionally, Rosa laevigata is rich in zinc and selenium, which are essential trace elements for the human body with specific health-promoting and anticancer effects.

Modern pharmacological studies have shown that orally taking Rosa laevigata fruit can promote the secretion of gastric juice to aid digestion, and it can also contract the intestinal mucosa, reduce secretions, and relieve diarrhea. Extracts of Rosa laevigata have strong inhibitory effects on Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shigella, and influenza viruses. There are other methods of preparing Rosa laevigata liquor, which can be divided into Rosa laevigata, honey-processed Rosa laevigata, fried Rosa laevigata, and salt-processed Rosa laevigata based on different processing techniques. After processing, they should be stored in dry containers, and honey-processed, fried, and salt-processed Rosa laevigata should be sealed and placed in a ventilated and dry place. Rosa laevigata is suitable for use as a coloring agent in soft and hard candies, fruit juices, soft drinks, syrups, sparkling wines, and other beverages. Therefore, experts believe that Rosa laevigata has abundant wild resources, grows rapidly, and is easy to cultivate. It is an ideal natural juice beverage ingredient with potential for development and utilization.