Method for preparing honey pomelo fruit wine

Abstract

The invention relates to a method for preparing a honey pomelo fruit wine. The method comprises the following steps: 1) pretreatment: selecting fresh and maturated honey pomelo, and peeling the honey pomelo, then removing pericarp and seeds to obtain pulp, then using a juice extractor for squeezing the pulp to the honey pomelo fruit paste, immediately adding ascorbic acid for color protection; 2) pectase processing: using sodium bicarbonate to adjust a pH value of the honey pomelo fruit paste, adding pectase in the honey pomelo fruit paste to obtain the zymolytic fruit paste; 3) bitter removal treatment: adding active carbon and beta-cyclodextrin in the zymolytic fruit paste for composition and bitter removal, pasteurizing the zymolytic fruit paste after bitter removal; 4) activation treatment of microzyme; 5) fermentation: wherein the fermentation is divided into primary fermentation and post fermentation; and 6) ageing treatment: putting the fermented honey pomelo fruit wine in a wine storage pot for ageing, and then filtering the fruit wine and blending to obtain the honey pomelo fruit wine. The honey pomelo fruit wine has the advantages of bright color, fragrant smell, and rich mouthfeel, and has typical honey pomelo aroma.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of honey pomelo wine. Background technique [0002] With the development of society and the improvement of people's living standards, people have begun to pay more and more attention to their own health problems. Of course, they have paid more and more attention to the problem of drinking, because the health problems caused by excessive and unreasonable drinking have become a threat to human beings. The great enemy of life safety. In recent years, the growth of the demand for liquor has gradually slowed down, even negative growth. On the other hand, all kinds of national liquors that are fermented or brewed with fruits have certain nutritional and health value, and their alcohol content tends to be closer to Reasonable threats to health have been significantly improved compared with liquor, and the demand has gradually increased significa...

AI Technical Summary

Problems solved by technology

[0027] 2. Grapefruit skin is warm and dry, so it is not suitable for people with yin deficiency and dry cough;

[0028] 3. People with qi deficiency and infirmity have weaker ability to absorb and transform food nutrition, so it is not advisable to eat more grapefruit;