Processing method for plum-leaf crab wine

Abstract

juice extractor a processing method for a plum-leaf crab wine. The processing method comprises the following steps: cleaning plum-leaf crab with clear water, processing the plum-leaf crab with a crushing juicer, adding potassium meta bisulfite (K2S2O5) with a concentration of 100 mg / kg for sterilization during crushing and adding 0.2 to 0.3% of pectase for treatment; rinsing peel dregs obtained through squeezing with water, subjecting the peel dregs and the obtained juice to fermentation together for 4 d and then separating the peel dregs from the plum-leaf crab juice; and transferring the separated plum-leaf crab juice into a fermenting tank, adding 5 to 10% of a yeast liquid, carrying out full stirring and fermentation, pumping a prepared new wine into a cleaned and disinfected wine storage container, filling the wine storage container with the new wine, plugging the wine storage container with a plug, carrying out ageing, wherein clarification measures are taken during ageing and barrels are timely changed, separating clear wine from wine sediments and carrying out sterilization so as to prepare the finished plum-leaf crab wine. The processing method is simple; the plum-leaf crab wine has agreeable taste and a good nutritional value; and since plum-leaf crab is used as a raw material for the plum-leaf crab wine, the utilization rate of plum-leaf crab is increased.

Description

[0001] technical field [0002] The invention belongs to the technical field of fruit wine, and in particular relates to a processing method of crabapple wine. [0003] Background technique [0004] Begonias are famous ornamental flowers with bright and colorful flowers. They are generally cultivated in gardens for ornamental purposes. The fruit is called crabapple fruit, which is sweet and sour, and has high nutritional value. But at present, people generally only regard crabapple as a kind of ornamental flower, and do not utilize crabapple fruit, and the utilization rate of crabapple fruit is low. [0005] Contents of the invention [0006] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a processing method of crabapple wine, which is simple and improves the utilization rate of crabapple fruit. [0007] The processing method of crabapple wine provided by the present invention is c...

AI Technical Summary

Problems solved by technology

The fruit is called crabapple fruit, which is sweet and sour and has high nutritional value. But at present, people generally only regard crabapple as a kind of ornamental flower, and do not use crabapple fruit, and the utilization rate of crabapple fruit is low