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A technology for pear wine and fresh pears, which is applied in the preparation of alcoholic beverages, plant raw materials, respiratory system diseases, etc., can solve the problems of perishable pears and other problems, and achieve the effect of mellow taste.
Inactive Publication Date: 2017-05-10
青岛力天宏泰新能源科技有限公司
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Abstract
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Problems solved by technology
But pears are perishable, and there are no effective fresh-keeping measures so far. Brewing low-alcohol fruit wine with pears has become an effective processing approach, and can prosper the market economy
Method used
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[0015] Wherein, the autumn pear paste contains the following parts by weight: 100 parts of fresh pear meat, 45 parts of licorice, 16 parts of loquat, 9 parts of orange stem, and 8 parts of Luo Han Guo.
[0018] Among them, the autumn pear paste contains the following parts by weight: 80 parts of fresh pear meat, 40 parts of licorice, 10 parts of loquat, 5 parts of orange stem, and 5 parts of Luo Han Guo.
[0021] Wherein, the autumn pear paste contains the following parts by weight: 60 parts of fresh pear meat, 35 parts of licorice, 15 parts of loquat, 5 parts of orange stem, and 5 parts of Luo Han Guo.
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Abstract
The invention relates to a Beijing pyrus bretschneideri rehd wine, and belongs to the technical field of food, wherein the Beijing pyrus bretschneideri rehd wine comprises, by weight, 1000 g of Beijing pyrus bretschneideri rehd flesh, 1-10 g of pectinase, 60-80 g of a concentrated pear juice, 50-80 g of pear paste, 20-50 g of honey, 1-10 g of a yeast nutrient, 2-10 g of dried yeast powder, and 1000 g of purified water. According to the present invention, the Beijing pyrus bretschneideri rehd wine has characteristics of sweet, sour and delicious taste and mellow taste, can provide effects of beautifying, physical fitness strengthening, lung nourishing and lung moisturizing, does not has any additives and preservatives, and has no side effect on the human body.
Description
technical field [0001] The invention relates to Jingbai Liquor, which belongs to the technical field of food. Background technique [0002] Jingbai pear is the fruit of the Rosaceae plant Baili. It is flat and round, with a lot of juice, sweet and sour taste, strong fragrance, and high sugar content. Jingbai pear has a higher sugar content of 10.81% and an acid content of 0.34%. The nutritional value of pear fruit is very high. It has been determined that every 100 grams of pulp contains 0.1 grams of protein, 0.1 grams of fat, 5 mg of calcium, 6 mg of phosphorus, 0.2 mg of iron, and 0.01 mg of carotene, thiamine and riboflavin. , niacin 0.2 mg, ascorbic acid 3 mg. Jingbai pear is sweet and slightly sour, cool in nature, and enters the lung and stomach meridians; it has the functions of promoting body fluid, moistening dryness, clearing away heat, reducing phlegm, and relieving alcohol; it is used for dry cough, thirst, Constipation and other diseases can also be used for ...
Claims
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Application Information
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