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Prunus salicina fruit wine and production method thereof

A hollow, fermented grain technology, applied in the preparation of alcoholic beverages, pharmaceutical formulations, cardiovascular system diseases, etc., can solve problems such as affecting the enthusiasm of fruit farmers for planting, large plums, and difficulty in keeping fresh, and achieve rapid replenishment of physical strength and low alcohol content. , the effect of clear and bright wine

Pending Publication Date: 2016-08-24
贵州蛮王酒业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because hollow plums still have the same defects as plums, it is difficult to keep fresh, which makes the rotten plums larger every year, which seriously affects the enthusiasm of local fruit farmers for planting.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of hollow plum wine, comprising the following steps:

[0021] (1) clean the raw fruit, and crush it, add 1 times the weight of black tea water, stir evenly, and obtain a mixed slurry;

[0022] (2) Add fermented grains of fermented grains accounting for 3% of the mixed pulp into the mixed pulp, and stir it evenly, add DV10 yeast, the addition amount is 0.15g per liter of mixed pulp, stir evenly, and then place it at a temperature of 20°C for fermentation treatment 3 day, and then adjust the temperature to 28 ° C for 14 days of fermentation treatment, distillation, that is.

[0023] Described fragrant unstrained spirits, its preparation method is as follows:

[0024] a. Gynostemma pentaphyllum and Rosa japonica are mixed according to the mass ratio of 1:0.3, dried and ground into powder;

[0025] b. Take the fermented grains, add the powder prepared in step a, accounting for 30% of the mass of the fermented grains, to the fermented grains, stir even...

Embodiment 2

[0029] A preparation method of hollow plum wine, comprising the following steps:

[0030] (1) clean the raw fruit, and crush it, add 3 times the weight of black tea water, stir evenly, and obtain a mixed slurry;

[0031] (2) Add the fermented grains of fermented grains that account for 7% of the mixed pulp into the mixed pulp, and stir it evenly, add DV10 yeast, the addition amount is 0.23g per liter of mixed pulp, stir evenly, and then place it at a temperature of 25°C for fermentation treatment for 5 day, and then adjust the temperature to 33 ° C for 17 days of fermentation treatment, distillation, that is.

[0032] Described fragrant unstrained spirits, its preparation method is as follows:

[0033] a. Gynostemma pentaphyllum and Rosa japonica are mixed according to the mass ratio of 1:1.3, dried and ground into powder;

[0034] b. Take the fermented grains, add the powder prepared in step a, which accounts for 37% of the mass of the fermented grains, to the fermented gra...

Embodiment 3

[0038] A preparation method of hollow plum wine, comprising the following steps:

[0039] (1) Clean the raw fruit, and crush it, add black tea water with 2 times the weight, stir evenly, and obtain a mixed slurry;

[0040] (2) Add the fermented grains of fermented grains accounting for 5% of the mixed pulp into the mixed pulp, and stir it evenly, add DV10 yeast, the addition amount is 0.19g per liter of mixed pulp, stir well, and then place it at a temperature of 23°C for fermentation treatment 4 day, and then adjust the temperature to 30 ° C for 15 days of fermentation treatment, distillation, that is.

[0041] Described fragrant unstrained spirits, its preparation method is as follows:

[0042] a. Gynostemma pentaphyllum and Rosa japonica are mixed according to the mass ratio of 1:1, dried and ground into powder;

[0043] b. Take the fermented grains, add the powder prepared in step a, accounting for 35% of the mass of the fermented grains, to the fermented grains, stir ev...

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PUM

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Abstract

The invention relates to the technical field of fruit wine production, in particular to Prunus salicina fruit wine and a production method thereof. The production method includes: cleaning and crushing Prunus salicina fruit, adding flavor grains, mixing, fermenting, and distilling. The produced Prunus salicina fruit wine is mellow, gentle and harmony in taste and clear and transparent in wine body and has special fragrance; the fruit fragrance and the wine fragrance of the fruit wine are coordinated, and the fruit wine has both tea fragrance and the fragrance of gynostemma pentaphyllum and is rich in nutrition, low in alcohol content and low in sugar degree; the fruit wine has effects of invigorating spleen to promote digestion, lowering blood pressure and relieving coughing.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to hollow plum fruit wine and a preparation method thereof. Background technique [0002] Plum is the fruit of the Rosaceae plant plum tree, which belongs to the drupe fruit and is produced in most parts of my country. Its characteristics are not resistant to storage, and it is mainly fresh food, with little processing, and there are canned, preserved fruit and other products, so a large number of fruits rot every year, and the loss is great. Hollow plum belongs to the genus Prunus, and it is planted in a large area in Shazi Town, Yanhe County, Guizhou Province. It is rich in nutrition, delicious in taste, and tender in flesh. However, because hollow plums still have the same defects as plums, it is difficult to keep fresh, so that the annual rotten plums are relatively large, which seriously affects the enthusiasm of local fruit farmers for planting. [0003] In vie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/738A61P17/00A61P1/14A61P9/12A61P39/00A61P9/00A61P11/14A61P1/16A61P37/04
CPCC12G3/02A61K36/424A61K36/736A61K36/738A61K2300/00
Inventor 何志勇
Owner 贵州蛮王酒业发展有限公司
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