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Yellow peach fruit wine and production wine thereof

A technology for fruit wine and yellow peach, which is applied in pharmaceutical formulations, preparation of alcoholic beverages, plant raw materials, etc., can solve problems such as difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of yellow peach fruit wine, and poor taste of yellow peach fruit wine. , to achieve the effect of improving brain function, easy large-scale production, and promoting appetite

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

[0004] At present, the production process of yellow peach fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the bad taste of yellow peach fruit wine, which makes the production of yellow peach fruit wine stagnant

Method used

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  • Yellow peach fruit wine and production wine thereof

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Effect test

Embodiment 1

[0033] A kind of yellow peach fruit wine, it is made by the raw material of following weight ratio, yellow peach 120-150 parts, cypress kernel 20-25 parts, Gynostemma 15-20 parts, Nutmeg 18-24 parts, Longan 10-16 parts, Grifola frondosa 16-26 parts.

[0034] Above-mentioned each component is made into the production method of a kind of yellow peach fruit wine of the present invention, main steps are:

[0035] Step 1. Raw material processing

[0036] Select fully mature, rich aroma, no mildew, no rot, no insect damage and no raw green yellow peaches as raw materials, clean them, remove the peel, take out the core or seeds, and crush them into 5 pieces in a general-purpose fruit crusher. -6mm particle, put the crushed particle pulp into a beater for beating to make yellow peach pulp for subsequent use;

[0037] Step 2, enzymatic hydrolysis

[0038] Put the yellow peach pulp into the pre-sterilized fermentation tank, and add an appropriate amount of pectinase to...

Embodiment 2

[0046] A kind of yellow peach fruit wine, its preferred weight ratio is: 120-140 parts of yellow peaches, 20-23 parts of Baiziren, Gynostemma 15-19 parts, Nutmeg 18-22 parts, Longan 10-14 parts, Grifola frondosa 16-23 parts.

[0047] Above-mentioned each component is made the production method of a kind of yellow peach fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0049] A kind of yellow peach fruit wine, its optimum weight ratio is, 130 parts of yellow peaches, 22 parts of Baiziren, 17 parts Jiaogulan, 20 parts nutmeg, Longan 12 parts, Grifola frondosa 20 parts.

[0050] Above-mentioned each component is made the production method of a kind of yellow peach fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a yellow peach fruit wine and a production method. It uses yellow peach as the main raw material, supplemented with Chinese medicinal materials such as cypress kernels, gynostemma pentaphyllum, nutmeg, longan, and frondosa frondosa. , enzymatic hydrolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, especially The invention relates to a yellow peach fruit wine and a production method thereof. Background technique [0002] Yellow peach is very rich in nutrition. According to the inspection by experts from the Municipal Academy of Agricultural Sciences, its main nutrients are: rich in vitamin C and a large amount of cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body . For example, the content of selenium and zinc is significantly higher than that of other common peaches, and it also contains malic acid, citric acid and other ingredients. Eating yellow peaches often can not only provide calories to maintain brain function, but also regulate fat metabolism in the body. Eating two peaches a day can relieve constipation, lower blood sugar, blood lipids, resist free radicals, remove dark spots, delay aging, and improve immunity It can also promote...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/77A61P1/14A61P25/20A61P3/06A61P3/10
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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