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A technology for white bone soil fruit and medicinal wine, which is applied in the preparation of alcoholic beverages, antidote, plant raw materials, etc., can solve the problems of raw material limitation and difficult to consumers of deep-processed products.
Inactive Publication Date: 2016-10-12
柯湘
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Problems solved by technology
The fruit of A. chinensis has a strong fishy smell, which limits its use as a raw material for functional foods.
[0003] Due to the astringent taste of the fruit of A. chinensis, the deep-processed products currently on the market are difficult to be accepted by consumers.
Method used
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Embodiment 1
[0023] The preparation process of A. chinensis fruit wine is as follows:
[0024] The first step is to clean the fruit of A. chinensis: wash 1500 grams of A. chinensis fruit with water, then peel and remove the core.
[0025] The second step to remove astringency: soak the A. chinensis fruit treated in the first step in a glucose solution with a temperature of 5-10°C and a concentration of 10wt% for 48 hours, and then remove it for ozone sterilization.
[0026] The third step of pulverization: crushing the fruit of A. chinensis to 100-200 mesh at low temperature to obtain the fruit powder of A. chinensis.
[0027] The fourth step percolation extraction: the weight ratio is 1:1, the citric acid solution with a concentration of 1wt% is mixed evenly with the citric acid solution of the fruit powder of A. chinensis, and then added to the percolation tank for percolation extraction, with ethanol as the extraction solvent, The seepage rate is 2mL·kg -1 min -1 , get percolate.
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Embodiment 2
[0031] The preparation process of A. chinensis fruit wine is as follows:
[0032] The first step is to clean the fruit of A. chinensis: wash 1000 grams of A. chinensis fruit with water, then peel and remove the core.
[0033] The second step is to remove astringency: soak the A. chinensis fruit treated in the first step in a glucose solution with a temperature of 5-10°C and a concentration of 10wt% for 24 hours, and then remove it for ozone sterilization.
[0034] The third step of pulverization: crushing the fruit of A. chinensis to 100-200 mesh at low temperature to obtain the fruit powder of A. chinensis.
[0035] The fourth step percolation extraction: according to the weight ratio of 1:1, mix the fruit powder of A. chinensis fruit powder and the citric acid solution with a concentration of 0.5wt%, and then add it to the percolation tank for percolation extraction, using ethanol as the extraction solvent , the seepage velocity is 2mL·kg -1 min -1 , get percolate.
[00...
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Abstract
The invention discloses avicennia marina fruit wine. A method for preparing the avicennia marina fruit wine comprises the steps of cleaning avicennia marina fruit with water, and then conducting peel and core removal; soaking the avicennia marina fruit in glucose solution which is 5-10 DEG C for 24-48 h, and taking the avicennia marina fruit out for ozone sterilization; smashing the avicennia marina fruit to be 100-200-mesh particulates; evenly mixing the smashed avicennia marina fruit with citric acid solution of 0.5-1 wt%, and adding the mixture into a diacolation tank for diacolation extraction with ethanol as the extraction solvent, so that diacolation liquid is obtained; placing fructus lycii and radix rehmanniae preparata into a gauze bag, adding grain wine, conducting sealed soaking for 10-15 days, conducting stirring once every day till medicine flavor becomes faint, conducting filtration and clarification, and then adding rock candy, so that medicinal liquor is obtained; blending the diacolation liquid, the medicinal liquor and water, and conducting sealed accelerating aging for 10-30 days, so that the avicennia marina fruit wine is obtained. The avicennia marina fruit wine is used for treating various impairments due to deficiencies including weakness, spontaneous perspiration, dizziness and insomnia, and can also improve health and promote longevity when taken often by healthy people.
Description
technical field [0001] The invention belongs to a kind of wine, and in particular relates to a kind of A. chinensis fruit wine. Background technique [0002] The fruit of Baigu soil is also called Lanqian, which is a pollution-free marine product with a unique flavor. It is sweet, slightly bitter, and cool in nature. The content of crude starch, total soluble sugar and crude fiber is low, while the content of crude protein, crude fat and pectin is low, and it also has a certain content of tannin. The fruit of A. chinensis has a strong fishy smell, which limits its use as a raw material for functional foods. [0003] Due to the astringent taste of the fruit of A. chinensis, the deep-processed products currently on the market are difficult to be accepted by consumers. The deep processing of various products by using the fruit of A. chinensis has great significance for the development of mangrove resources. Contents of the invention [0004] The main purpose of the present...
Claims
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Application Information
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