Full-juice fermentation liquor of original ecology hawthorn

Abstract

The invention provides full-juice fermentation liquor of original ecology hawthorns. The full-juice fermentation liquor of the original ecology hawthorns is characterized in that the ripe hawthorns are fully fermented in the mode of alternately changing the temperatures from the normal temperature to the low temperature after being crushed, and then, the filtrate of the fermented rip hawthorns isdistilled to obtain strong liquor; and the alcoholic strength of the strong liquor is 17-23 degrees (V / V). The full-juice fermentation liquor of original ecology hawthorns is prepared through the following specific steps: adding yeast into all the crushed hawthorns to be fermented at the temperature of 17-23DEG C; lowering the temperature to minus 3-0 DEG C, and maintaining the temperature for 10-15 days; rising the temperature to 17-23DEG C, and keeping the temperature for 15-20 days; repeating the previous two steps after 3-4 months from the fermentation, and separating the solid and the liquid to obtain filtrate and filter residue; and distilling the filtrate to obtain the hawthorn fermenting liquor. The liquor provided by the invention is colorless or pale yellow, and transparent. Theliquor has no suspended matters and precipitates, and has typical hawthorn flavor. The liquor provided by the invention has the advantages of flavor coordination, pure, mild and sweet taste, and favorable aftertaste. The liquor provided by the invention can be used for successfully solving the difficulty in preparing hawthorn resources into the top grade liquor, and also overcoming the old problems of low liquor yield, liquor bitterness and poor taste through a unique temperature-variable circular fermentation process.

Description

technical field [0001] The invention relates to an original ecological hawthorn fermented distilled wine and a production method thereof. Raw hawthorns refer to hawthorns that have not been polluted and are suitable for human consumption or medicinal use, including wild hawthorns and artificially grown hawthorns. Background technique [0002] Hawthorn is also known as fairy fruit, and there are more than 20 aliases. According to medical records, it has a slightly warm nature and flavor, sweet and sour, and enters the spleen, stomach, and liver. Modern scientific and technological research shows that the main components of hawthorn are maslinic acid, flavonoids, and vitamin C. It contains a lot of crude fiber, which can promote gastrointestinal motility, and is rich in amino acids and vitamins. According to measurements, every 100 grams of hawthorn contains up to 81 mg of vitamin C, which is 8 times that of carrots, 17 times that of apples, and 30 times that of pears. [00...

AI Technical Summary

Problems solved by technology

[0006] As we all know, hawthorn tastes sour and astringent, and has a certain bitter taste. It is not effective to produce hawthorn wine directly by brewing grape distilled wine. The inventor's practice has proved this point

After the hawthorn is crushed, the yeast is added to ferment, and then the fermented juice is used to distill and extract the wine. The wine yield is low, only 3-5%. Not to mention, the taste of the wine is quite bitter and difficult to drink

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