Method of preparing apple-pear honey wine

A technology for pear mead and apple, which is applied in the field of compound fruit wine preparation, can solve the problem that the development and research of apple and pear compound fruit wine are few and the like.

Inactive Publication Date: 2010-05-05
陕西教育学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there have been more and more researches on the development of cider and pear wine, but

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Choose fresh apples and pears, wash them and set aside

[0025] 2. Juice preparation

[0026] Preparation of apple juice: After removing the apple core and seeds from the processed apple raw materials, break them into 0.3-0.5cm 3 Small pieces; soaked in 0.2% ascorbic acid solution to protect the color; extract the apple juice, filter and clarify to prepare the original apple juice and store it at a low temperature of 4-10°C for later use.

[0027] Preparation of pear juice: After removing the pear core and seeds from the processed pear raw materials, break them into 0.3-0.5cm 3 Small pieces; soaked in 0.2% ascorbic acid solution to protect the color; extract the pear juice, filter and clarify to make the original pear juice, and store it at a low temperature of 4-10°C for later use.

[0028] The above-mentioned apple juice and pear juice are mixed in a volume ratio of 1:2.

[0029] 3. Adjustment of sugar and acid: adjust the prepared mixed fruit juice with honey a...

Embodiment 2

[0036] 1. Choose fresh apples and pears, wash them and set aside

[0037] 2. Juice preparation

[0038] Preparation of apple juice: After removing the apple core and seeds from the processed apple raw materials, break them into 0.3-0.5cm 3 Small pieces; soaked in 0.2% ascorbic acid solution to protect the color; extract the apple juice, filter and clarify to prepare the original apple juice and store it at a low temperature of 4-10°C for later use.

[0039] Preparation of pear juice: After removing the pear core and seeds from the processed pear raw materials, break them into 0.3-0.5cm 3 Small pieces; soaked in 0.2% ascorbic acid solution to protect the color; extract the pear juice, filter and clarify, and prepare the original pear juice and store it at a low temperature of 4-10°C for later use.

[0040] Apple juice and pear juice are mixed in a volume ratio of 3:2.

[0041] 3. Adjustment of sugar and acid: adjust the prepared mixed fruit juice with honey and citric acid t...

Embodiment 3

[0048] 1. Choose fresh apples and pears, wash them and set aside.

[0049] 2. Juice preparation

[0050] Preparation of apple juice: After removing the apple core and seeds from the processed apple raw materials, break them into 0.3-0.5cm 3 Small pieces; soaked in 0.2% ascorbic acid solution to protect the color; extract the apple juice, filter and clarify to prepare the original apple juice and store it at a low temperature of 4-10°C for later use.

[0051] Preparation of pear juice: After removing the pear core and seeds from the processed pear raw materials, break them into 0.3-0.5cm 3 Small pieces; soaked in 0.2% ascorbic acid solution to protect the color; extract the pear juice, filter and clarify, and prepare the original pear juice and store it at a low temperature of 4-10°C for later use.

[0052] Apple juice and pear juice are mixed in a volume ratio of 5:2.

[0053] 3, sugar-acid adjustment: the mixed fruit juice of preparation is adjusted its sugar content and a...

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PUM

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Abstract

The invention provides compound health-care fruit wine prepared by adding a certain proportion of honey to the raw material of the apple and the pear. The method of preparing the apple-pear honey wine comprises the steps of mixing the apple juice, the pear juice and the honey, adding the yeast which is specially used for preparing the fruit wine, fermenting, filtering and ageing the mixture. The invention makes full use of the apple resource and the pear resource and solves the problems that it is difficult for the farmers to store and keep apples and pears fresh and sell the apples and the pears. The compound apple-pear honey wine has pure, soft and strong fruit flavor and bright color and has various health-care functions of building up the body, promoting the production of the body fluid, stimulating the appetite, moistening the lung, clearing away the heat, reducing the blood fat, eliminating the fatigue and defeating and preventing the cancer due to long-term drinking.

Description

technical field [0001] The invention relates to a preparation method of compound fruit wine, in particular to a compound honey wine made of apples and pears and a preparation method thereof. Background technique [0002] Apple is a common fruit that is abundant in northern China, has a wide variety of varieties, and has a large yield. Its taste is crisp and sweet, and it is rich in nutrition. Fruits that are crisp and juicy, soft in taste, moisten lungs and clear fire, and have an appropriate sugar-acid ratio. In terms of nutrition, both are rich in amino acids, vitamins, minerals and other macronutrients. In recent years, there have been more and more researches on the development of cider and pear wine, but very little research on the development of apple and pear compound fruit wine at home and abroad. Contents of the invention [0003] The purpose of the invention is to make full use of the abundant natural resources of apples and pears in my country to provide a met...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 王汉屏王艳徐辉艳李慧芸王莎陈卓
Owner 陕西教育学院
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