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A kind of hawthorn pulp wine and preparation method thereof

A technology for hawthorn pulp and hawthorn fruit wine is applied in the field of hawthorn pulp cloudy wine and its preparation, and achieves the effects of increasing dietary fiber content, pure taste and high pulp content

Inactive Publication Date: 2011-12-28
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there are no reports and products that use hawthorn as raw material to prepare turbid wine containing hawthorn pulp

Method used

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  • A kind of hawthorn pulp wine and preparation method thereof
  • A kind of hawthorn pulp wine and preparation method thereof
  • A kind of hawthorn pulp wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Take 1000 kg of hawthorn; sort the raw hawthorn and rinse it with water; add 2000 kg of drinking water to boil the hawthorn fruit, separate the core, and beat the pulp to make 2500 kg of hawthorn pulp; 16 kg of citric acid; 560 kg of sucrose; 3.0 kilograms of glue; 3.0 kilograms of agar are melted and pumped into the blending tank, and 2,600 kilograms of hawthorn fruit wine with an alcohol content of 25% are added to blend into hawthorn pulp wine with an alcohol content of 12%; through colloid grinding, the particle size of hawthorn pulp Less than 0.1mm; homogenizing pressure is 20MP; degassing; filling; capping; packaging is the finished hawthorn pulp wine.

Embodiment 2

[0043] Take 10,000 kg of hawthorn; sort the raw hawthorn and rinse it with water; add 50,000 kg of drinking water to boil the hawthorn fruit, separate the core, and beat the pulp to make 51,000 kg of hawthorn pulp; 810 kg of malic acid; 16,200 kg of fructose syrup 400 kilograms of xanthan gum; 400 kilograms of carrageenan melted and pumped into the blending tank, transferred into 16,200 kilograms of hawthorn fruit wine with an alcohol content of 20%, and blended into hawthorn fruit wine with an alcohol content of 4%; through colloid grinding , the particle size of hawthorn pulp is less than 0.1 mm; the homogenization pressure is 50 MP; degassing; 121 ° C instantaneous sterilization; 90 ° C hot filling;

Embodiment 3

[0045] Take 100 kg of hawthorn; sort the raw hawthorn, rinse with water; add 300 kg of drinking water to boil the hawthorn fruit, separate the core, and beat the pulp to make 340 kg of hawthorn pulp; take 190 kg of hawthorn pulp, add 2.4 kg of tartaric acid 72 kilograms of sucrose; 4.8 kilograms of gelatin; 4.8 kilograms of sodium hydroxymethyl cellulose melted and pumped into the blending tank, transferred into 160 kilograms of hawthorn fruit wine with an alcohol content of 15%, and blended into 5% hawthorn fruit wine with alcohol content ;After colloidal grinding, the particle size of hawthorn pulp is less than 0.1 mm; the homogeneous pressure is 35MP; degassing; 121 ℃ instantaneous sterilization; 85 ℃ hot filling; sealing; cooling to 25 ℃; .

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Abstract

A hawthorn pulp wine and a preparation method thereof, wherein the wine contains 30-70% of hawthorn pulp, 0.2-1.2% of sour agent, 5-25% of sweetener, and 15-40% of hawthorn fruit wine according to mass percentage , 0.1-5% stabilizer; wherein the hawthorn fruit pulp is a mixture made of hawthorn and drinking water according to the mass ratio of 1:2-5, and then crushed and beaten. The product of the invention has high pulp content, natural color and rich nutrition, significantly increases the dietary fiber content in the hawthorn wine, is rich in vitamins, acetic acid, organic acids, and minerals, and is beneficial to human body absorption. The hawthorn has a prominent fruity aroma and pure taste. It is comfortable and palatable, with good color, aroma and taste, and it will not deteriorate after long-term storage at room temperature. It is a high-tech product rich in dietary fiber and rich in nutrition in drinking wine.

Description

technical field [0001] The invention relates to hawthorn pulp wine and a preparation method thereof. Background technique [0002] Hawthorn is a temperate deciduous plant with the same origin of medicine and food. It is a unique fruit tree in my country. Hawthorn is rich in nutrients, containing protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, sulfur, riboflavin, niacin, Maslinic acid, citric acid, vitamin C and other ingredients, of which 85 mg of calcium per 100 grams of fruit, accounting for the first in various fruits; the content of vitamin C is 17 times more than that of apples; Self-synthesized bioflavonoids, referred to as hawthorn flavonoids. The causal fruit contains substances such as red pigment and pectin, which are more suitable for processing into hawthorn slices, haw jelly, candied fruit, candied haws, hawthorn paste, canned food, preserved fruit, fruit peel, etc. Transparent products such as hawthorn clear juice, hawthorn clear juice beverag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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