Cherry health wine and making method thereof

Abstract

The invention relates to cherry health wine and a making method thereof. The cherry health wine is made by fermenting, by weight, 80-95% of cherry pulp and 20-5% of mulberry pulp. The two pulps are mixed; pectinase is added to provide a higher juicing rate; low-temperature vacuum concentration helps increase the juice sugar degree and reduce the methanol content; a low-temperature half-fermentation making technique imparts strong fruit fragrance and suitable sourness and sweetness to the cherry health wine. The cherry health wine made herein has the advantages that the mulberry fruit is addedfor coordinated fermentation so that color of the cherry health wine is significantly improved, and the cherry health wine is as functional as cherry to replenish blood by high iron and prevent gout,and as functional as mulberry fruit to improve physical fitness, tonify kidney, darken hair and maintain beauty.

Description

technical field [0001] The invention belongs to the field of beverage health products, and in particular relates to a cherry health-care fruit wine and a preparation method thereof. Background technique [0002] Cherry fruit is rich in iron element, and its content is the crown of fruit. Can alleviate human anemia. Traditional Chinese medicine believes that cherries have the functions of invigorating the middle and nourishing qi, strengthening the spleen and stomach, and dispelling rheumatism. Whitening, anti-wrinkle and anti-freckle. [0003] Mulberries are rich in anthocyanins, the highest content of fruits, and contain a variety of vitamins, as well as phosphorus and iron. According to traditional Chinese medicine, mulberries are sweet and cold in nature and can nourish the liver and kidney, nourish blood and beautify the skin, promote body fluid and quench thirst. It can be used for symptoms such as liver and kidney yin deficiency, soreness of the waist and knees, da...

AI Technical Summary

Problems solved by technology

[0006] 1. The sugar content of cherry fruit is relatively low, and it is generally fermented by adding sugar, so the wine has a thin flavor;

[0007] 2. The pigment content of most cherry varieties is low, and the color of the fruit wine produced is not bright enough;

[0008] 3. In order to improve the juice yield of cherries, pectinase treatment is generally adopted, but commercial pectinases contain a certain amount of pectin esterase, and the methanol content of fruit wine made from enzymatically hydrolyzed fruit juice will increase significantly , detrimental to human health

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