Fermenting type flowery flavor pear wine and preparation method thereof

Abstract

The invention discloses fermenting type flowery flavor pear wine and a preparation method thereof, and belongs to the technical field of fermenting engineering. The fermenting type flowery flavor pearwine comprises the raw materials of pears, roses, water, potassium metabisulfite, pectinase, sugar and saccharomyces cerevisiae. The fermenting type flowery flavor wine prepared by the method is richin anthocyanin, polyphenol, vitamin and other nutritional substances and isoamyl alcohol, phenethyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate, caprylate, ethyl caprate and other volatile flavor substances; the fermenting type flowery flavor pear wine is rich in nutrition, rich in fragrance, capable of reducing phlegm and moistening lung, relieving cough and asthma, detoxifying and beautifying, resisting oxidation, delaying senescence, and is slightly red, and is bright, clear and transparent.

Description

technical field [0001] The invention relates to a fermented floral pear wine and a preparation method thereof, belonging to the technical field of fermentation engineering. Background technique [0002] Dangshan pear is a famous fruit in our country. It is thin and juicy, crisp and sweet, and extremely nutritious. It contains about 85% water, 6%-9.7% fructose, 1%-3.7% glucose, 0.4%-2.6% sucrose, protein, fat, vitamins (carotene, C, B1, B2) and minerals (Calcium, phosphorus, iron), also rich in trace elements, iron gluconate and a certain amount of malic acid, is a rare good product in the fruit; Asthma, defecation and diuresis, etc. Raw food can relieve symptoms of yin deficiency and heat such as dry throat, hoarseness, dry cough and less phlegm, constipation, drowning, sores, polydipsia and thirst caused by upper respiratory tract infection. [0003] Originating from China, roses are mild in nature and suitable for both men and women. The main components of roses are que...

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Problems solved by technology

[0005] At present, there are existing reports on the research on utilizing pears to brew fruit wine. As the Chinese patent with publication number CN106635605A discloses a production process of Jingbai pear wine, the main raw materials used in this patent are Jingbai pear pulp, concentrated pear juice, autumn Pear extract, honey, yeast nutrient, dry yeast powder, its characteristic is that the autumn pear extract used contains licorice, pear, orange stem, and mangosteen, so that the Beijing white pear wine obtained by this invention has the effect of nourishing and moistening the lungs, but this This kind of pear wine has too many other substances added besides the pear itself, which will cause the problem that the flavor of the finished wine is not pure enough; the Chinese patent with publication number CN106701401A discloses a brewing process of Nanguo pear wine, which is to pound wild Nanguo pears After crushing, add rock sugar to ferment naturally. The advantage is that the method is simple and easy to implement. However, this natural fermentation method is easily polluted by other bacteria. Although the fruity aroma of Nanguo pear itself is maintained, the product has no characteristics at all.

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