Preparation method of carambola-kiwi fruit-cherry blended liquor

A technology for making wine and cherries, which is applied in the field of preparation of three peach wines, and can solve problems such as difficulty in preserving the taste

A technology for making wine and cherries, which is applied in the field of preparation of three peach wines, and can solve problems such as difficulty in preserving the taste

CN104498288AInactive Publication Date: 2015-04-08ε΄θ‚–ι’œ
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of three peach prepared wine, comprising the following steps:

[0023] A. Carambola pretreatment: select carambola that is fully mature, full of flesh, and free of disease and mildew, and pulp the flesh after deseeding;

[0024] B. Pretreatment of kiwifruit: select kiwifruit that is fully mature, full of flesh, and free of disease and mildew. After peeling, the pulp is pulped;

[0025] C. Pretreatment of cherries: select cherries that are fully mature, full of pulp, and free of disease and mildew, and pulp the pulp after removing the core;

[0026] D. Separation of fruit juice and pulp: mix the pulp obtained in steps A, B, and C, filter it with an 80-mesh filter cloth, separate it into clear liquid and pomace, and add baking soda powder to the clear liquid at 3g / L;

[0027] E. Preparation of base wine: Mix 20 parts by weight of pomace and 100 parts by weight of glutinous rice evenly, steam in a steamer for 60 minutes, then take it out and let it co...

Embodiment 2

[0030] A preparation method of three peach prepared wine, comprising the following steps:

[0031] A. Carambola pretreatment: select carambola that is fully mature, full of flesh, and free of disease and mildew, and beat the flesh into pulp after deseeding;

[0032] B. Pretreatment of kiwifruit: select fully mature kiwifruit with plump flesh and no disease and mildew, peel and beat the pulp into pulp;

[0033] C. Pretreatment of cherries: select cherries that are fully ripe, plump, and free of disease and mildew, and pulp the pulp after removing the core;

[0034] D. Separation of fruit juice and pulp: mix the pulp obtained in steps A, B, and C, filter it with a 100-mesh filter cloth, separate it into clear liquid and pomace, and add baking soda powder to the clear liquid at 1.5g / L;

[0035] E. Preparation of base wine: Mix 20 parts by weight of pomace and 100 parts by weight of glutinous rice evenly, steam in a steamer for 48 minutes, then take it out and let it cool to...

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Abstract

The invention discloses a preparation method of carambola-kiwi fruit-cherry blended liquor. The preparation method comprises the following steps: A. pre-treating carambola; B. pre-treating kiwi fruit; C. pre-treating cherry; D. separating juice from pulp; B. preparing base liquor; and C. blending the finished liquor, and the like. The flavoured juice with carambola, kiwi fruit and cherry is mixed with low-alcohol liquor, thus the eating time of the south fruits is prolonged, transport is facilitated, and the carambola-kiwi fruit-cherry blended liquor has the medicinal effects of preventing cancer, whitening, fading spots, removing pimples, detoxifying and resisting ageing, losing weight and building body, enhancing immunologic function and the like, and thus multiple purposes are achieved.

Description

technical field [0001] The invention relates to a method for preparing alcoholic beverages, in particular to a method for preparing wine prepared with three peaches. Background technique [0002] Carambola can reduce the body's absorption of fat, lower blood lipids and cholesterol, and prevent cardiovascular diseases such as hypertension and arteriosclerosis. At the same time, it can also protect the liver and lower blood sugar. In addition, carambola is rich in sugar, vitamin C and organic acids, and the juice is abundant, which can quickly replenish the body's water, promote body fluids and quench thirst, and excrete heat or alcohol poisoning in the body with urination, eliminating fatigue. Carambola juice contains a lot of oxalic acid, citric acid, malic acid, etc., which can increase the acidity of gastric juice and promote the digestion of food. Carambola contains a lot of volatile components, carotene compounds, sugars, organic acids and vitamins B, C, etc., which ca...

Claims

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Application Information

Patent Timeline
08 Apr 2015
Publication
CN104498288A
IPC
C12G3/04; C12G3/12; C12G3/02; C12H6/02
CPC
C12G3/02; C12G3/04; C12H6/02
Inventors
ε΄θ‚–ι’œ