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A technology of blueberry wine and blueberry fruit, which is applied in the field of blueberry wine and its preparation method and its preparation, and can solve the problems of lack of original taste and the like
Inactive Publication Date: 2016-05-11
康爱民
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Abstract
Description
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Problems solved by technology
Most of the existing fruit wines contain chemical components such as preservatives, essences, pigments, saccharin, etc., which lack the original taste and the feeling of fresh fruit fragrance, so the existing fruit wines need to be further improved, perfected and enriched.
Method used
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Effect test
Embodiment 1
[0008] A blueberry wine and a preparation method thereof, the main raw materials used and their weight ratios are: 70 parts of blueberry fruit, 30 parts of chrysanthemum, 40 parts of reed root, 40 parts of licorice, 30 parts of mulberry, 30 parts of lemon, 40 parts of honey, white Put 20 parts of granulated sugar and 30 parts of rice vinegar into the jar, add 500 parts of white wine base wine to soak, stir twice a day, after soaking for 40 days, filter out all the raw materials in the wine, cover the jar, and let it dry in the sun After 32 days, the pectin, fruit flavor and pigment are completely decomposed, separated, and then carefully filtered to become the finished product.
Embodiment 2
[0010] Embodiment 2 is basically the same as Embodiment 1, except that the main raw materials used and their weight ratios are: 50 parts of blueberry fruit, 20 parts of chrysanthemum, 30 parts of reed root, 30 parts of licorice, 20 parts of mulberry, and 20 parts of lemon , 30 parts of honey, 20 parts of white sugar, 20 parts of rice vinegar, and 400 parts of white wine base wine.
Embodiment 3
[0012] Embodiment 3 is basically the same as Embodiment 1, except that the main raw materials used and their weight ratios are: 100 parts of blueberry fruit, 50 parts of chrysanthemum, 50 parts of reed root, 50 parts of licorice, 40 parts of mulberry, 40 parts of lemon , 60 parts of honey, 25 parts of white sugar, 40 parts of rice vinegar, and 600 parts of liquor base wine.
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PUM
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Abstract
The invention provides a blueberry wine and a preparation method thereof. The preparation method for the blueberry wine comprises the following steps: putting 70 parts of blueberries, 30 parts of chrysanthemum, 40 parts of reed rhizome, 40 parts of licorice root, 30 parts of mulberry, 30 parts of lemon, 40 parts of honey, 20 parts of white granulated sugar and 30 parts of rice vinegar into a jar; adding 500 parts of basic white spirit and carrying out soaking; carrying out stirring twice each day and filtering out all the raw materials in the wine after soaking for 40 d; covering the jar and basking the jar in the sun for 32 d so as to allow pectin to be thoroughly separated from fruity flavor and pigment; and after separation, carrying out careful filtering so as to obtain a finished product. The blueberry wine has sweet, soft and moist taste of flowers and fruit, strong and rich alcoholic strength of white spirit, and brilliant, beautiful and distinct color; the blueberry wine tastes comfortable and has lingering taste and high alcoholic strength; and drinking of a proper amount of the wine does not lead to heartburn, headache caused by alcoholic effect, thirsty and dryness of eyes.
Description
technical field [0001] The invention relates to a preparation method of an alcoholic beverage, in particular to a blueberry wine and a preparation method thereof. Background technique [0002] In my country, blueberries mainly grow in the virgin forests of Daxing’an Mountains north of 52 degrees north latitude. The fruit is blue in color and covered with a layer of white fruit powder. Among them, the anthocyanins contained in blueberries are the highest among all fruits and vegetables, and they mainly have the effects of antibiotics, anti-free radicals, anti-vision degradation, and anti-arteriosclerosis and thrombosis. Therefore, it has been favored by people in recent years, and has been further processed into fruit juice drinks. Most of the existing fruit wines contain chemical components such as preservatives, essences, pigments, saccharin, etc., which lack the original flavor and the feeling of fresh fruit fragrance, so the existing fruit wines need to be further improv...
Claims
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Application Information
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