Dry or semi-dry hawthorn wine and brewing method thereof

Abstract

The invention relates to dry or semi-dry hawthorn wine. The hawthorn wine is characterized in that: the alcoholic strength is 9 to 13 percent V / V; based on glucose, the total sugar is 3 to 15g / L; based on citric acid, the total acid is 6 to 9g / L; and based on standard rutin, the total flavonoid content is 45 to 70mg / L. A brewing method comprises the following steps of: extracting hawthorn juice rich in flavone biological effective ingredient by using hawthorn as a raw material and adopting an enzymatic leaching process, adding the sugar into the hawthorn juice and performing low-temperature controlled fermentation by using active wine dry yeast to obtain raw hawthorn wine; and performing biological de-acidification and wine body stability treatment on the raw wine, and obtaining the hawthorn wine by blending. The wine body stability treatment comprises the following steps of: adding a metal ion complexing agent to complex metal ions in the wine body to inhibit non-biological browning of the wine body; adding silica gel at a low temperature to adsorb cold muddy protein in the wine body; and adding biological antioxidant enzyme with anti-oxidation browning effect on the hawthorn wine into the wine. Malt dextrin, lactose and the like are added into byproducts after the hawthorn wine is processed, and the materials are mixed, dried, crushed and packed to obtain hawthorn fiber powder.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a dry or semi-dry hawthorn wine and a brewing method thereof. Background technique [0002] Hawthorn (Crataegus pinnatifida Bunge) is a plant of the genus Hawthorn in the family Rosaceae, also known as red fruit. Blood stasis, invigorating the spleen and promoting blood circulation, the effect of resolving phlegm and promoting qi. Hawthorn fruit contains 17 kinds of amino acids, rich in minerals and vitamins, the content of calcium and iron ranks in the forefront of all kinds of fruits, and the content of flavonoids is as high as 7.77mg / 100g. Biochemists have found that hawthorn fruit and hawthorn leaves contain biologically active substances beneficial to the human body, including more than 30 kinds of flavonoids. Their unique chemical components, triterpenoids and flavonoids, determine their ability to scavenge free radicals and resist Oxidation, anti-c...

AI Technical Summary

Problems solved by technology

However, due to the rich content of organic acids in hawthorn and the relatively backward processing technology, traditional processed products have low added value and cannot meet the needs of modern people.

[0003] There have been several reports on the research on hawthorn wine, but it is basically a blended wine with too high sugar content. The reducing sugar allowed in the hawthorn wine standard does not exceed 220g / L. Such a high sugar content is not suitable for consumption by middle-aged and elderly people.

At present, there are only a few manufacturers of hawthorn fruit wine in the country. Due to the high acid content of most hawthorn varieties, it has always been a problem that has plagued the brewing of fermented wine. Therefore, there has been no batch sales in the market, which shows that hawthorn fruit wine has not formed a big influence in the market.

[0004] According to literature search, there are literature reports on the development and comprehensive processing of hawthorn fruit wine in China. According to the literature, there is no technical innovation that can change the unstable phenomenon of wine body, sour taste and uncoordinated taste of fruit wine. According to records, such as the method of soaking hawthorn to obtain hawthorn liquid, then adding sugar and then alcoholic fermentation; adding water to hawthorn, adding pectinase enzymatic hydrolysis, adding yeast alcoholic fermentation, etc., but ignoring the high content of organic acids in hawthorn itself, resulting in post-fermentation The hawthorn fruit wine or the prepared hawthorn fruit wine tastes sour, uncoordinated, has no mellow aroma, the color of the wine body is brown, and the wine body is easy to precipitate. Therefore, a mainstream direction, suitable for public taste, simple process and suitable for large The method of brewing hawthorn fruit wine with large-scale industrial production will be widely used and recognized by the industry in areas rich in hawthorn, which is a very important task