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Preparation method of fleshfingered citron fruit wine and product prepared by same

A technology of bergamot and alcohol, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve the problems of affecting wine, poor fermentation effect, poor taste, etc., and achieves inhibition of myocardial contractility. , lowering blood pressure and protecting myocardial ischemia

Inactive Publication Date: 2018-03-09
绵阳乾九和农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of citrus bergamot for the existing citrus bergamot wine in the process of proportioning, the two kinds of fruit juices in the mixed liquid must be appropriate, otherwise the fermentation effect is poor, the taste is not good, and the wine product after fermentation is affected. Alcohol preparation method and its prepared product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The preparation process of the bergamot wine of the present embodiment is as follows.

[0039] (1) Selection of raw materials

[0040] Select high-sugar citrus citrus bergamots with a fruit weight of 3-5 catties, take bergamot and sugar in a mass ratio of 2:1, clean and dry the bergamot, and set aside.

[0041] (2) Squeeze

[0042] Squeeze the bergamot peel to get bergamot juice. The containers used should avoid using plastic products, and glass and ceramic containers can be used. Do not fill up the container with bergamot juice, and leave about 30%-50% of the space, otherwise the bergamot juice will overflow during fermentation. In this embodiment, the early fermentation container adopts ceramic lotus leaf altar.

[0043] (3) Add yeast

[0044] Take a small amount of bergamot juice heated to 38-58°C to dissolve the fruit wine dry yeast to obtain a yeast activation solution. When the yeast activation solution is cooled to 25-30°C, add it to the remaining bergamot j...

Embodiment 2

[0053]The preparation process of the bergamot wine of the present embodiment is as follows.

[0054] (1) Selection of raw materials

[0055] Select high-sugar citrus citrus bergamots with a fruit weight of 3-5 catties, take bergamot and sugar at a mass ratio of 5: 2.8, clean and dry the bergamot, and set aside.

[0056] (2) Squeeze

[0057] Squeeze the bergamot peel to get bergamot juice. Do not use plastic products for the container. Glass and ceramic containers can be used. Do not fill the container with bergamot juice. Leave 20% to 30% of the space in the container, otherwise the bergamot juice will overflow during fermentation. In this embodiment, the early fermentation container adopts ceramic lotus leaf altar.

[0058] (3) Add yeast

[0059] Take a small amount of bergamot juice heated to 38-58°C to dissolve the fruit wine dry yeast to obtain a yeast activation solution. When the yeast activation solution is cooled to 25-30°C, add it to the remaining bergamot juice ...

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PUM

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Abstract

The invention discloses a preparation method of fleshfingered citron fruit wine and a product prepared by the same. The objective is to solve the problem that in the proportioning process of conventional fleshfingered citron fruit-citrus wine, two types of fruit juices in mixture have to be appropriate, otherwise the fermentation effect is poor and taste is not good, affecting the quality of wineafter fermentation. The method comprises the following steps: choice of materials, addition of yeast, pre-fermentation, post-fermentation and aging. Since the invention adopts fleshfingered citron fruits as a raw material to carry out fermentation to prepare the fruit wine, the problem of easy souring existing in conventional products is effectively avoided, the prepared fleshfingered citron fruitwine is purely sweet, and the quality of the wine is good. The fleshfingered citron fruit wine disclosed by the invention has the effects of inhibiting the intestinal smooth muscles, dilating the coronary vessels and increasing the blood flow of the coronary arteries, can also inhibit myocardial contractility, decrease the heart rate, decrease blood pressure and protect experimental myocardial ischemia, and also has the effects of relieving asthma and eliminating phlegm. The invention innovatively uses fleshfingered citron fruits to be fermented alone under the natural condition to prepare the wine, so that the nutritional value in the fleshfingered citron fruits is sufficiently exerted, so that the invention is a major innovation for fleshfingered citron fruit wine.

Description

technical field [0001] The invention relates to the field of health care products, in particular to a method for preparing bergamot alcohol and the prepared product. Background technique [0002] In recent years, with the development of society and the continuous improvement of people's living standards, people gradually began to pursue a green and healthy lifestyle. Wine culture has a long history in China, and healthy health wine has become more popular in recent years. At present, bergamot wine is mainly mixed wine. [0003] Chinese patent CN201510436534.3 discloses a kind of bergamot citrus wine and its fermentation method, which includes the following steps: a. Take citrus and bergamot and squeeze the juice respectively to obtain citrus juice and bergamot juice, and then add 100-200g according to every 10kg of citrus juice The proportioning of bergamot juice makes a mixed solution; adjust the soluble solids content in the mixed solution to be 24% ± 2%; b, add pectinas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/752A61P1/00A61P9/12A61P9/10A61P9/06A61P9/04A61P11/06A61P11/10
CPCA61K36/752C12G3/02
Inventor 赵永柏
Owner 绵阳乾九和农业科技有限公司
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