Sea red fruit wine and manufacturing method thereof

Abstract

The invention provides a malus micromalus makino wine, which takes malus micromalus makino as the raw material, is prepared through the steps of fruit juice lixiviating, fermenting, clarifying, preparing and secondary clarifying. The fruit wine is clear and transparent, has mellow mouthfeel, peculiar folavour, and characteristic odor of the malus micromalus makino, and includes abundant efficiency components, such as flavone. The preparation method adopts the technologies that barrier separation and a small amount of clarifier are combined to perform primary clarifying and refrigeration and barrier separation are combined to perform secondary clarifying, to get better clarifying effect, and not only the efficiency components, such as the flavone, in the malus micromalus makino is effectively reserved, but also the whole manufacturing time is shortened.

Description

Haihong fruit wine and manufacturing method thereof 1. Technical field The invention relates to fruit wine, in particular to Haihong fruit wine and a manufacturing method thereof. 2. Background technology Haihongguo is the fruit of Rosaceae Malusprunifolia (wild) Borkh, also known as Haihong, crabapple fruit. The flesh is yellow, crisp, juicy, slightly astringent, sweet and sour. Sea red fruit is rich in nutritional value, and also has the health care effects of refreshing the brain, removing greasy and fishy smell, and softening blood vessels. Zhao Liang et al. (Journal of Shanxi Medical University, 2006, 37(2): 169) conducted an experiment on the flavonoids in Haihong fruit on mice, and concluded that the flavonoids in Haihong fruit are feasible in the development of new drugs for the prevention and treatment of cardiovascular diseases. Therefore, food and beverages made from sea red fruit are increasingly favored by people. At present, the development and utilizatio...

AI Technical Summary

Problems solved by technology

The clarification effect of the above methods on Haihong fruit wine is not good, the light transmittance of the product is poor, the production cycle is long, and due to complexation and adsorption, the active ingredients in Haihong fruit, such as flavonoids, are lost.