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Preparation process of thorn pear wine

The technology of prickly pear wine and prickly pear is applied in the field of brewing fruit wine, which can solve the problems of poor taste of prickly pear and achieve the effects of easy operation, bitter taste and simple process

Inactive Publication Date: 2011-07-20
龚晓星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide an improved brewing process of pear wine to solve the problem of poor taste of pear wine

Method used

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Examples

Experimental program
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Embodiment Construction

[0013] (1) Select plump and ripe Rosa roxburghii fruits, wash them with water, put them in a ventilated place, evaporate the water to dryness, and then crush them.

[0014] (2) Mix the prickly pears crushed in step (1) with the washed glutinous rice in a ratio of 1:1, steam in a steamer, and then let it cool naturally.

[0015] (3) Add wine medicine to the Rosa roxburghii and glutinous rice mixture obtained in step (2), put it in an environment of 23° to 27° and insulate and ferment for 48-58 hours to obtain Rosa roxburghii wine.

[0016] (4) Wrap the prickly pear fermented glutinous rice obtained in step (3) with gauze, and put it into 60° white wine in a ratio of 30:100. In order to make the prickly pear wine taste pure, the sealed soaking time should not be less than one month.

[0017] In addition, you can also add appropriate amount of brown sugar, rock sugar and bee sugar to the fermented pear wine to improve the taste of the pear wine. The ratio of brown sugar: rock su...

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Abstract

The invention relates to a brewing method of a thorn pear wine. The method comprises the following steps: (1) grinding thorn pear, (2) mixing the grinded thorn pear with cleaned glutinous rice in a ratio of 1:1 to steam; (3) adding Chinese yeast to ferment while keeping the temperature; and (4) placing the fermented thorn pear fermented glutinous rice in white spirit according to a ratio to soak under a sealing condition. The invention has the advantage that after the thorn pear and glutinous rice are fermented, the thorn pear wine is brewed and the problem that when thorn pear is directly soaked in wine, the mouth feeling is bitter can be solved. The thorn pear wine brewed by the method has good mouth feeling and low alcohol level, contains various beneficial ingredients for human body and is suitable for all kinds of drinkers.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a brewing method of fruit wine. Background technique: [0002] The brewing of fruit wine is a Chinese tradition, but for a long time people's craft methods for brewing fruit wine are too simple, so that the brewed fruit wine also dissolves the bitterness and astringency of wild fruits. It greatly affects the taste of fruit wine. And as the patent application number is 01107038.2 (roxburghii red fruit wine) production technology is comparatively complicated relatively, needs certain brewing technology to just be able to complete. Invention content: [0003] The technical problem to be solved by the present invention is to provide an improved brewing process of prickly pear wine to solve the problem of poor taste of prickly pear wine. [0004] The present invention is realized like this, and it is main raw material with roxburghii, white wine, glutinous rice, brews according to the followi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/06
Inventor 龚晓星
Owner 龚晓星
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