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Lemon fruit wine and production method thereof

A technology of lemon and fruit wine, which is applied in the fields of medical formula, preparation of alcoholic beverages, anti-toxic agents, etc. It can solve problems such as the difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of lemon fruit wine, and poor taste of lemon fruit wine. Large-scale production, improved color and taste, and smooth entrance

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of lemon fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the bad taste of lemon fruit wine, which makes the production of lemon fruit wine stagnant

Method used

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  • Lemon fruit wine and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0032] A kind of lemon fruit wine, it is made by the raw material of following weight ratio, lemon 120-150 parts, thorn water chestnut 20-25 parts, 15-20 parts of white thorn flower, 18-24 parts of Tangli branch and leaf, Honeycomb 10-16 parts, angelica 16-26 parts.

[0033] Above-mentioned each component is made into the production method of a kind of lemon fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Pick lemons that are fully ripe, rich in aroma, mildew-free, rot-free, pest-infested and green-green as raw materials, clean them, remove the peel, take out the core or seeds, and put them into a general-purpose fruit crusher to crush them into 5- 6mm particles, put the crushed particle pulp into a beater for beating, and make lemon pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the lemon pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to th...

Embodiment 2

[0045] A kind of lemon fruit wine, its preferred weight ratio is, lemon 120-140 parts, thorn water chestnut 20-23 parts, 15-19 parts of white thorn flower, 18-22 parts of Tangli branch and leaf, Honeycomb grass 10-14 parts, angelica 16-23 parts.

[0046] Above-mentioned each component is made the production method of a kind of lemon fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0048] A kind of lemon fruit wine, its optimal weight ratio is, 130 parts of lemons, 22 parts of thorn water chestnuts, 17 parts of white thorn flowers, 20 parts of Tangli branches and leaves, Honeycomb grass 12 parts, angelica 20 parts.

[0049] Above-mentioned each component is made the production method of a kind of lemon fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The present invention involves the field of fruit wine brewing, which specifically involves a lemon fruit wine and production method. It is based on lemon as the main raw material, supplemented by Chinese medicinal materials such as thorns, white thorns, Tangli leaves, honeycomb grass, angelica, and angelica., Eased, fermentation, preparation of traditional Chinese medicine solution and preparation of fruit wine and other steps.The present invention uses low temperature fermentation, which is conducive to enhancing the aroma of fruit wine and improving the color and taste of fruit wine; solve the lack of traditional winemaking methods, simple production technology, short production cycle, greatly reduced production costs, improved production efficiency, easy -to -large production productionEssence

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a lemon fruit wine and a production method thereof. Background technique [0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange peel Glycosides, naringin, coumarin, high potassium and low sodium, etc., are very beneficial to the human body. Vitamin C can maintain the production of various tissues and intercellular substances in the human body, and maintain their normal physiological functions. The matrix, bonding and colloid in the human body all need vitamin C to protect. When vitamin C is deficient, the interstitium between cells--the jelly will also become less. Like this, cell tissue will become brittle, loses the ability of resisting external force, and scurvy just occurs easily in human body; It also has more purposes, as p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/752A61P1/14A61P39/00A61P11/10A61P17/00
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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