Natural fruit wine and preparation method thereof
A fruit wine and natural technology, applied in the field of natural fruit wine and its preparation, can solve the problems of single nutrition and low alcohol content, and achieve the effect of a wide range of sources
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Embodiment 1
[0019] The natural fruit wine is composed of jujube juice, hawthorn juice, lychee juice, apple juice, orange juice, honey, white sugar, lily, white fungus, pectinase and yeast;
[0020] Wherein the jujube juice is 22 parts; the hawthorn juice is 15 parts; the litchi juice is 7 parts; the apple juice is 45 parts; the orange juice is 66 parts; the honey is 13 parts; The white granulated sugar is 18 parts; the lily is 3 parts; the white fungus is 9 parts; the pectinase is 5 parts; the yeast is 0.15 parts; the parts are parts by weight.
[0021] The preparation method of natural fruit wine of the present invention is as follows:
[0022] Include the following steps:
[0023] (1) Preparation of raw materials: crush lily and white fungus, mix them with jujube juice, hawthorn juice, lychee juice, apple juice, and orange juice to obtain mixed juice;
[0024] (2) Add pectinase to the mixed fruit juice, let it stand for 10 hours at a temperature of 25° C. to obtain layered mixed fruit...
Embodiment 2
[0028] Changes are made on the basis of Embodiment 1, and the changes are as follows:
[0029] The jujube juice is 27 parts; the hawthorn juice is 15 parts; the litchi juice is 5 parts; the apple juice is 45 parts; the orange juice is 62 parts; the honey is 12 parts; The white sugar is 15 parts; the lily is 5 parts; the white fungus is 8 parts; the pectinase is 5 parts; the yeast is 0.2 parts; and the parts are parts by weight.
[0030] The preparation method of natural fruit wine of the present invention is as follows:
[0031] Include the following steps:
[0032] (1) Preparation of raw materials: crush lily and white fungus, mix them with jujube juice, hawthorn juice, lychee juice, apple juice, and orange juice to obtain mixed juice;
[0033] (2) Add pectinase to the mixed fruit juice, let it stand for 11 hours at a temperature of 20° C. to obtain a layered mixed fruit juice, and pour out the clarified liquid of the mixed fruit juice;
[0034] (3) Fermentation: put the f...
Embodiment 3
[0038] Changes are made on the basis of Embodiment 1, and the changes are as follows:
[0039] The jujube juice is 20 parts; the hawthorn juice is 16 parts; the lychee juice is 9 parts; the apple juice is 50 parts; the orange juice is 70 parts; the honey is 15 parts; The white granulated sugar is 19 parts; the lily is 3 parts; the white fungus is 10 parts; the pectinase is 6 parts; the yeast is 0.25 parts; and the parts are parts by weight.
[0040] The preparation method of natural fruit wine of the present invention is as follows:
[0041] Include the following steps:
[0042] (1) Preparation of raw materials: crush lily and white fungus, mix them with jujube juice, hawthorn juice, lychee juice, apple juice, and orange juice to obtain mixed juice;
[0043] (2) Add pectinase to the mixed fruit juice, let it stand for 9 hours at a temperature of 28° C. to obtain a layered mixed fruit juice, and pour out the clarified liquid of the mixed fruit juice;
[0044] (3) Fermentatio...
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