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Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material

A technology of hawthorn leaves and hawthorn fruit is applied in the field of preparation of new wine products, which can solve problems such as difficult preservation, and achieve the effects of low price, easy implementation and unique measures.

Active Publication Date: 2015-01-07
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, hawthorn is a seasonal fruit, which is usually ripe and harvested from July to September, and it is not easy to preserve

Method used

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Embodiment Construction

[0039] Below in conjunction with embodiment the method of the present invention is further described.

[0040] A method for preparing hawthorn wine with hawthorn fruit and hawthorn leaves as raw materials, the specific implementation method is as follows:

[0041] 1. Raw material collection and processing of hawthorn fruit: Collect fresh fruit that is about 80 to 90 years old, with yellowish-brown skin and no pests and diseases as raw materials, then remove residual and rotten fruits, and finally wash them with clean water.

[0042] 2. Raw material collection and processing of hawthorn leaves: collect fresh hawthorn leaves without deterioration and pesticide residues as raw materials, and dry or dry the hawthorn leaves until the water content of the leaves is lower than 10%.

[0043] 3. Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content...

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PUM

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Abstract

The invention provides a method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as a raw material. The method comprises the steps of gathering fresh hawthorn fruit and hawthorn leaves as a raw material, then performing primary deastringency on the hawthorn fruit, cutting the hawthorn fruit, removing kernels, drying or baking the hawthorn leaves, extracting hawthorn leaf juice, mixing hawthorn fruit pulp and the hawthorn leaf juice, performing heating and secondary deastringency on the hawthorn fruit pulp and the hawthorn leaf juice, then performing pulping, browning preventing, pectin removal, sugar regulating, fermenting and clarifying on the hawthorn fruit pulp and the hawthorn leaf juice, and finally performing filtering, wine regulating and ageing, so as to obtain the finished hawthorn wine. By adopting the method, the hawthorn fruit and hawthorn leaves are organically combined, the prepared hawthorn wine can properly maintain original nutrient components and functional components of the hawthorn fruit and hawthorn leaves, and after technical processes of deastringency, browning preventing, and pectin removal, the hawthorn wine is rich in nutrition and good in palatability and taste, arouses appetite of people, belongs to multifunctional health-care wine product with the effect of preventing diseases and higher a health-care value, and is good in market prospect.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel wine products, and in particular relates to a method for preparing hawthorn wine by using hawthorn fruits and hawthorn leaves as raw materials. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains energy 397kJ, water 73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100μg, vitamin A 17μg; thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4 mg; Vitamin C 53mg Vitamin E 7.32mg; Potassium 299mg, Sodium 5.4mg, Calcium 52mg, Magnesium 19mg, Iron 0.9mg, Manganese 0.24mg, Zinc 0.28mg, Copper 0.11mg, Phosphorus 24mg, Selenium 1.22μg. It still contains lipase...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02C12G3/06
Inventor 梁忠茂
Owner GUANGXI JINGXI LIANGPENG FOOD
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