Strawberry wine and preparation method thereof

A technology for strawberry wine and a manufacturing method, which is applied to the preparation of alcoholic beverages and other directions, can solve the problems of destruction of nutrients, high sugar content, short value preservation period, etc., and achieves the effects of reducing nutrient loss, simple process flow, and easy production and operation.

Inactive Publication Date: 2015-11-25
尹连花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For strawberry jam, because it is made by high-temperature concentration method, it is easy to produce black polymers, which cannot maintain the color, aroma and taste of strawberries, and the nutritional components are also destroyed. Moreover, due to the high sugar content of strawberry jam, it is easy to gel, which is not conducive to human body absorption.
Strawberry juice also has high sugar content and is not easily absorbed by the body
For alcoholic beverages prepared with strawberry juice, due to the insolubility of pigments and carotene contained in strawberries, it is not easy to develop color, taste, and aroma, and it will destroy the nutrients of strawberries, and the shelf life is short

Method used

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Examples

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Embodiment Construction

[0012] Preferred embodiments of the present invention are as follows:

[0013] Fully mix 1000 grams of strawberries, 250 grams of rice grains, 200 grams of glutinous rice, and 30 grams of honey, put them into jars and ferment for 20 days, seal the jars and ferment for another 30 days to get the finished strawberry wine. The strawberry wine brewed by the method has good taste and moderate alcohol content, and maintains the original nutritional components in the strawberries.

[0014] The applicant will use the strawberry wine made by the method to be detected by the Quality and Technical Supervision and Inspection Institute of the market. The strawberry wine provided by the invention fully complies with the national standard, has a relatively moderate alcohol content of 12.3 degrees, and has a large amount of vitamins and trace elements required by the human body.

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PUM

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Abstract

The invention discloses strawberry wine and a preparation method thereof. The preparation method is characterized by comprising the following steps: (1) mixing strawberries, rice dregs, glutinous rice and honey, and fermenting in an aerobic environment for 20 days; and (2) sealing and fermenting a material obtained from the step (1) in an anaerobic environment for 30 days.

Description

technical field [0001] The invention relates to a strawberry wine and a preparation method thereof. Background technique [0002] Strawberry is a delicious fruit with high nutritional value. The main components are sugar, vitamins, minerals, organic acids, and pectin. Strawberries have a strong aroma, but they are not resistant to storage. During the storage process, due to the action of oxidation and enzymes, the pectin and vitamins in the fruit are destroyed, making the strawberries soft, discolored and tasteless. Therefore, except that strawberries are eaten fresh, most of them are used to make strawberry jam, strawberry juice or concentrated strawberry juice by mixing edible alcohol and auxiliary additives into beverages with a certain alcohol content. For strawberry jam, because it is made by high-temperature concentration method, it is easy to produce black polymers, which cannot maintain the color, aroma and taste of strawberries, and the nutritional components are a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 尹连花
Owner 尹连花
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