Honey fruit wine and preparing method thereof

Abstract

The invention discloses a honey fruit wine and a preparing method thereof to solve the problems that in the prior art, beverages blended with honey are likely to cause turbid precipitate, unpleasant in color and strong in taste. The honey fruit wine is prepared from, by weight, 10-30 parts of winter jujubes, 10-30 parts of fructus lycii, 70 parts of honey, 5-20 parts of pectinase, 10-30 parts of wine yeast and 20-60 parts of water. The honey fruit wine is red transparent liquid and free of precipitate and impurities, has the mellow mixed sweet aroma of winter jujubes, fructus lycii and honey, and is proper in taste.

Description

technical field [0001] The invention belongs to the technical field of beverage production, and in particular relates to a honey wine and a preparation method thereof. Background technique [0002] Fruit wine is a health-care and nutritious wine produced by using fresh fruit as raw material, while preserving the original nutrients of the fruit, using natural fermentation or artificially adding yeast to decompose sugar; fruit wine has become a New consumer fashion. [0003] Honey is a good product rich in nutrition. It contains carbohydrates, proteins, inorganic salts, vitamins and various enzymes. Almost all the elements contained in human blood are found in honey; honey contains 0.2%-1% protein, Colloidal substances composed of wax, pentosan and inorganic substances, if directly used to prepare beverages, can easily cause turbidity, precipitation, unsightly color, strong taste and other adverse phenomena. [0004] In summary, it is necessary to develop a kind of honey win...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned defects, the present invention proposes a honey wine and its preparation method, which are used to solve the defects in the prior art that the drinks prepared with honey are prone to turbid precipitation, unsightly color and strong taste.