Balsam pear wine and preparation thereof

Abstract

The invention discloses a balsam pear wine and a making method thereof. The balsam pear wine comprises balsam pear base liquor and the balsam pear soaked in the balsam pear base liquor. The balsam pear is the balsam pear which is harvested when the balsam pear grows to required length. The base liquor is the base liquor which has been brewed before filling in a bottle for soaking the balsam pear. The making method thereof comprises the following steps: balsam pear pedicels are selected and put in a water-white wine-bottle with small an opening; the balsam pear is harvested when the balsam pear grows to required length; the base liquor is filled in the bottle fully after many times of sterilization; the opening of the bottle is sealed when the balsam pear and the base liquor are infused in the bottle into base liquor half-finished product which needs to be prepared; and lastly, the bottle is placed in a constant temperature cellar. The balsam pear wine maintains the original color and flavour of the balsam pear, improves the appetite of customers, has pure taste, ensures that the balsam pear is not oxidated or mildewed, has long storage period, is simple to be made, has low cost, is especially suitable for the industrialized generalization of modern agriculture, is beautiful and has ornamental value since that the original shape and color of the balsam pear is kept, and has unique variety and obvious health care function.

Description

technical field [0001] The invention relates to a melon and fruit wine, in particular to a bitter melon wine and a preparation method thereof. Background technique [0002] In the prior art, there are generally two types of melon and fruit wines, brewed directly from fresh melons and fruits and brewed from processed melons and fruits. The processing methods for brewing generally include the following: ① slice; ④ High-temperature cooking, etc. Although the above-mentioned wines can partially extract the active ingredients of melons and fruits, they have the following defects: ① Lost the original pure and unique flavor of fresh melons and fruits; Yeast fermentation often has a sour taste, and brewed wine has a sour taste due to the natural fermentation of melons and fruits in the process of storage, transportation and production; The wine has a bitter and astringent taste, and causes discoloration such as blackening, reddening, and whitening of the wine liquid, and loses its ...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, there are generally two types of melon and fruit wines, brewed directly from fresh melons and fruits and brewed from processed melons and fruits. The processing methods for brewing generally include the following: ① slice; ④ High-temperature cooking, etc. Although the above-mentioned wines can partially extract the active ingredients of melons and fruits, they have the following defects: ① Lost the original pure and unique flavor of fresh melons and fruits; Yeast fermentation often has a sour taste, and brewed wine has a sour taste due to the natural fermentation of melons and fruits in the process of storage, transportation and production; The wine has a bitter taste, and causes discoloration such as blackening, reddening, and whitening of the wine liquid, and loses its original color and flavor; ④It is easy to deteriorate and has a short storage period; ⑤Complicated processing and high cost

Especially for brewing balsam pear wine, above-mentioned processing method all can't solve, and above-mentioned brewing method also can't cater to green food revolution trend