Method for preparing dry hawthorn white spirit

Abstract

The invention relates to a method for preparing dry hawthorn white spirit, which comprises the following steps: taking dry hawthorn slices as a raw material, adding sugar, doping with natural dry yeast and an additive, putting into a container containing hot water, fermenting for 5-50 days under a condition of the temperature of 10-30 DEG C and then carrying out cold storage for 5-30 days under a condition of the temperature of -5-8 DEG C after ageing and fermenting for 13-90 days; in the brewing process of the dry hawthorn white spirit, the fermentation process of transforming the sugar into alcohol and the extracting process of the nutritional components of amino acid, maslinic acid, flavone, vitamin C, trace elements and the like in hawthorns are simultaneously carried out, the hawthorn slices are transformed into the dry hawthorn white spirit, organic acid, vitamins, flavonoid substances, the trace elements, lipolytic enzymes and the like in hawthorn fruits are transferred into the dry hawthorn white spirit, and the dry hawthorn white spirit which has the sugar degree below 4 degrees and has the alcoholic strength of 12-15 degrees, has very good mouth feel, is sourish, sweet (slightly sweet), bitter (slightly bitter), acerb, clear, transparent, slightly yellow and amber, and is prepared by clarification, filtration, freezing, sterilization, inspection and encapsulation.

Description

technical field [0001] The invention belongs to liquors, in particular to a preparation method of hawthorn dry liquor. Background technique [0002] Hawthorn, also known as "Shanlihong", "Fairy Fruit", "Mulking Fox", also known as Hongguo, Tangdi, and Green Pear, contains 18 kinds of amino acids; the content of vitamin C is relatively high, reaching 89 grams, which is 17 times higher than that of apples and 17 times higher than that of pears. 30 times higher; especially containing a variety of vitamins, maslinic acid, tartaric acid, citric acid, malic acid, etc., and also contains flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals needed by the human body, It contains almost all the nutrients of fruit, and the lipase contained in it can promote the digestion of fatty food. According to "Compendium of Materia Medica" records: Hawthorn can produce body fluid and quench thirst, has high nutritional and medicinal value, can digest food ac...

AI Technical Summary

Problems solved by technology

[0003] Except that people can eat fresh in a small amount, the hawthorn slices, haw jelly, fruit peel, preserved fruit that have been developed and sold in the market, and the hawthorn fruit wine blended with alcohol all have their shortcomings without exception: hawthorn slice, haw jelly, fruit peel, preserved fruit They are all snacks after meals, not enough to be used with normal meals, and people's teeth cannot bear the acidity of maslinic acid when the intake is slightly excessive

In the prior art, the used formula and process of the prepared hawthorn wine still cannot get rid of the disadvantages of blending with alcohol, the mouthfeel is relatively poor, and there is an obvious taste of alcohol blending; through searching, it is also found that some patent applications also use alcohol blending. The method is mixed with deer antler, ginseng, cordyceps, wolfberry, etc., to cover up the pure natural fruity aroma of hawthorn, and at the same time obliterate the nutritional ingredients and medicinal effects of hawthorn.