Peach blossom wine and its preparation method

A technology for peach blossom wine and peaches, which is applied to the field of peach blossom wine and its preparation, can solve the problems of not seeing the fragrance and fragrant beauty of fragrant white wine, the fragrance of peach blossom wine is thin and not strong enough and natural, and achieves the improvement of sweet taste and natural mellow and sweet flavor. Fragrant, nutritional value-increasing effect

Active Publication Date: 2012-03-28
天津华易科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This preparation method simply uses peach blossoms as raw materials, and the flavor of the peach blossoms is changed after being crushed during the preparation process. The resulting peach blossom wine has a thin fragrance, is not rich and natural enough, and has a poor taste, and needs to add some food additives to achieve the desired effect. Expected effect, this has a certain distance from modern consumers' pursuit of rich and natural food taste, good sensory enjoyment, and no additives in food, but so far, there is no such thing as a fragrance-flavored liquor that can maintain the unique beauty of fragrance and fragrance, and at the same time have natural flavor. The rich peach-flavored peach blossom wine appeared

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of peach blossom wine is prepared by following method:

[0032] (1) In terms of parts by weight, wash 50 parts of ripe fresh peaches with complete skin and plump flesh, remove the hair from the skin, put them in 50 parts of 60-degree Fen-flavor liquor, soak and ferment at 20-25 °C After 30 days, the first-grade soaking solution is obtained;

[0033] (2) In parts by weight, add 50 parts of fresh peach blossoms, 5 parts of rock sugar, and 50 parts of 60-degree Fen-flavor liquor to 100 parts of the primary soaking solution described in step (1), and soak at 20-25°C Ferment for 10 months to obtain a secondary soaking liquid, distill the secondary soaking liquid to obtain a distillate;

[0034] (3) Peach pomace and peach blossom pomace after distillation of the secondary soaking liquid in step (2) are filtered through a plate and frame to obtain a filtrate, and the filtrate is combined with the distillate in step (2), filtered, and obtained The peach blossom wine de...

Embodiment 2

[0036] A kind of peach blossom wine is prepared by following method:

[0037] (1) In terms of parts by weight, wash 60 parts of ripe fresh peaches with complete skin and plump flesh, remove the hair from the skin, put them in 50 parts of 60-degree Fen-flavor liquor, soak and ferment at 20-25°C After 30 days, the first-grade soaking solution is obtained;

[0038] (2) In parts by weight, add 50 parts of fresh peach blossoms, 5 parts of rock sugar, and 50 parts of 60-degree Fen-flavor liquor to 110 parts of the primary soaking solution described in step (1), and soak at 20-25°C Ferment for 10 months to obtain a secondary soaking liquid, distill the secondary soaking liquid to obtain a distillate;

[0039] (3) Peach pomace and peach blossom pomace after distillation of the secondary soaking liquid in step (2) are filtered through a plate and frame to obtain a filtrate, and the filtrate is combined with the distillate in step (2), filtered, and obtained The peach blossom wine des...

Embodiment 3

[0041] A kind of peach blossom wine is prepared by following method:

[0042] (1) In terms of parts by weight, wash 60 parts of ripe fresh peaches with complete skin and plump flesh, remove the hair from the skin, put them in 50 parts of 60-degree Fen-flavor liquor, soak and ferment at 20-25°C After 20 days, the first-grade soaking solution was obtained;

[0043] (2) In parts by weight, add 50 parts of fresh peach blossoms, 5 parts of rock sugar, and 50 parts of 60-degree Fen-flavor liquor to 110 parts of the primary soaking solution described in step (1), and soak at 20-25°C Ferment for 8 months to obtain a secondary soaking liquid, distill the secondary soaking liquid to obtain a distillate;

[0044] (3) Peach pomace and peach blossom pomace after distillation of the secondary soaking liquid in step (2) are filtered through a plate and frame to obtain a filtrate, and the filtrate is combined with the distillate in step (2), filtered, and obtained The peach blossom wine des...

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PUM

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Abstract

The invention provides a peach blossom wine and its preparation method. The preparation method of the peach blossom wine comprises the following steps of: (1) washing peels of matured fresh peaches with complete peel and full plump, removing hair on the peel, immersing and fermenting in fen-flavor liquor to obtain a first-grade soak solution; (2) adding fresh peach blossoms, rock sugar and the fen-flavor liquor into the first-grade soak solution, immersing and fermenting at 20-25 DEG C for 8-10 months to obtain a second-grade soak solution, distilling the second-grade soak solution to obtain a distilled fluid; (3) carrying out plate-frame pressure filtration on peach slag and peach blossom slag of the distilled second-grade soak solution obtained from the step (2) to obtain a filtrate, merging the filtrate with the distilled fluid obtained from the step (2), and filtering to obtain the peach blossom wine. The peach blossom wine provided by the invention remains peculiar delicate fragrance of the fen-flavor liquor and simultaneously has rich and natural fragrance of flower, is easy to prepare, is natural, green and safe, and high finish product quality.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a peach blossom wine and a preparation method thereof. Background technique [0002] As people pay more attention to the role of plant nutrition and health care, many products using plants as raw materials have been launched one after another. Modern research shows that peach blossom is rich in kaempferol, carotene, various vitamins and trace minerals, and has the effect of benefiting water and promoting blood circulation; peach blossom contains various sugars, fruit acids, and various trace elements. The effect of liver nourishing blood. [0003] Existing peach blossom wine is prepared by fermenting after peach blossoms are twisted into pulp usually. This preparation method simply uses peach blossoms as raw materials, and the flavor of the peach blossoms is changed after being ground during the preparation process. Expected effect, this has a certain distance from m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 邢海明
Owner 天津华易科技发展有限公司
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