Unlock instant, AI-driven research and patent intelligence for your innovation.

Hawthorn and kiwi fruit wine product

A technology of kiwi fruit and wine products, which is applied in the field of preparation of new wine products, can solve problems such as difficult preservation, and achieve the effects of low price, good palatability, and abundant raw material resources

Inactive Publication Date: 2017-05-31
GUANGXI JINGXI LIANGPENG FOOD
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, hawthorn is a seasonal fruit, which is usually ripe and harvested from July to September, and it is not easy to preserve

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0039] 1. The collection and processing process of hawthorn fruit is as follows:

[0040] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0041] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0042] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0043] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to fac...

specific Embodiment 2

[0055] 1. The collection and processing process of hawthorn fruit is as follows:

[0056] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0057] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0058] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0059] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to f...

specific Embodiment 3

[0071] 1. The collection and processing process of hawthorn fruit is as follows:

[0072] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0073] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0074] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0075] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a hawthorn and kiwi fruit wine product. The hawthorn and kiwi fruit wine product is prepared by brewing mature hawthorn fruits and kiwi fruits as raw materials according to a conventional fruit wind preparation method. Through implementation of the invention, the hawthorn fruits and the kiwi fruits are organically combined, so that the prepared hawthorn and kiwi fruit wine has original nutritional and functional ingredients of the hawthorn fruits and the kiwi fruits at the same time. The kiwi fruits are sweet in taste and the alcohol content can be naturally generated without adding other sugar in the preparation process, so that the produced hawthorn and kiwi fruit wine product is abundant in nutrient and better in efficacy, has a thick kiwi fruit aroma, good palatability and good taste, is capable of stimulating the appetite of a person and is a multifunctional healthcare wine product with the functions of preventing diseases and preserving health. Through implementation of the invention, the current situation that highly processed products of the hawthorn fruits and the kiwi fruits are scarce is changed, the outlet after production of the hawthorn fruits and the kiwi fruits is solved, development of related industries of the hawthorn fruits and the kiwi fruits is driven to form a new economic growth point and the hawthorn and kiwi fruit wine product has great economic benefits and social benefits.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel wine products, in particular to a hawthorn and kiwi fruit wine product. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains energy 397kJ, water 73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100μg, vitamin A 17μg; thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4 mg; vitamin C 53mg, vitamin E 7.32mg; potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg, iron 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22μg. It still contains lipase, tannin, etc., and ingredients that have inhibitory effects on Escheri...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02A61K36/734A61P1/14
CPCC12G3/02A61K36/185A61K36/734A61K2300/00
Inventor 梁忠茂农彦
Owner GUANGXI JINGXI LIANGPENG FOOD