Alder leaf Tangdi rice wine and its preparation method

Abstract

The alder leaf Tangdi rice wine is prepared from the following raw materials in parts by weight: 60-70 parts by weight of glutinous rice, 20-35 parts of ripe fruit of alder leaf Tangdi, 10-18 parts of ripe fruit of sour cherry, 0.6-1 part of sweet wine koji, and 0.04 parts of pectinase ~0.08, vitamin D2 powder 0.5×10‑5~1×10‑5; the preferred portion ratio is: glutinous rice 65, alder leaf Tangdi ripe fruit 28, sour cherry ripe fruit 14, sweet wine koji 0.8, pectinase 0.06, vitamin D2 powder 0.75×10‑5; the method for preparing alder leaf Tangdi rice wine is: first cook the glutinous rice, then wash and remove the pits of the two kinds of fruits to make pulp, and mix the distiller’s yeast and pectinase with the two kinds of Mix fruit pulp to obtain a fruit pulp mixture, use alcohol to make vitamin D2 powder into a vitamin D2 solution, then mix the fruit pulp mixture, vitamin D2 solution and cooked glutinous rice, compact to make a nest, and heat it at 30-32°C The fermented mixed liquid is separated from the solid and liquid with a wine making filter cloth, and the separated liquid is left to stand in an environment of 2-4°C, and the supernatant is taken to obtain the finished product of Alder leaf Tangdi rice wine.

Description

technical field [0001] The invention provides an alder leaf Tangdi rice wine and a preparation method thereof. Background technique [0002] Alder leaf Tangdi is a deciduous small tree or shrub of the Rosaceae Tangdi genus, 1.5 to 3.0 meters high, native to North America, and also distributed in Europe and Asia; the fruit of Alder leaf Tangdi is a pear-shaped berry, containing 11%-19% sugar, 1.9%-9.7% protein, rich in minerals, of which 88 mg of calcium per 100 grams of fresh fruit is the first in all kinds of fruits, so it is also called high-calcium Tangdi, containing 400 mg of magnesium, It contains 300 mg of potassium, 79 mg of iron, 3.28 mg of zinc, and trace elements such as sodium and manganese. Its fruit also contains pectin, anthocyanins, chlorogenic acid derivatives and 18 kinds of essential amino acids and other activities It has the effect of preventing and treating many diseases such as heart disease, diabetes and cancer. Although the mature fruit of Alnus tan...

AI Technical Summary

Problems solved by technology

Although the ripe fruit of Alnus tangdi is sweet and juicy, it has poor storability and is prone to browning and softening after a few hours of picking, which is not conducive to storage and transportation, so it is little known; to make it into In the daily life of ordinary people, it is necessary to develop the nutrient-rich Alder leaf Tangdi fruit into a product that is easy to sell and preserve. However, the current research on Alder leaf Tangdi is mainly focused on cultivation and improvement, and the development and utilization of the fruit is still in the exploratory stage. At the research and development stage, there have been no relevant reports on the formed compound products, which is also the main problem facing the current alder leaf Tangdi industry