Preparation method of grapefruit-honey alcoholic drink

A grapefruit and honey technology, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of too strong fermentation taste of wine body, single preparation process, insufficient mellow wine body, etc. Good wine stability, low sugar content, pure and full-bodied wine

Inactive Publication Date: 2018-11-20
JIANGSU YANGHE BREWERY JOINT STOCK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The combination of grapefruit and honey is very harmonious, but there is no wine developed using grapefruit and honey. Most wines have the problem of single preparation process. , it is necessary to further improve the preparation process of the wine body and carefully blend it. It will be what people expect to develop a full-bodied, fresh and natural wine

Method used

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  • Preparation method of grapefruit-honey alcoholic drink
  • Preparation method of grapefruit-honey alcoholic drink
  • Preparation method of grapefruit-honey alcoholic drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of grapefruit juice: select fresh grapefruit, clean the peel with water, peel, remove seeds, squeeze the juice, and set aside;

[0021] (2) Pretreatment of grapefruit juice: Add 2‰ pectinase to decompose pectin and cellulose at 37°C for 3 hours, filter, and set aside;

[0022] (3) Preparation of grapefruit honey distilled wine: Weigh 12 parts of honey, 88 parts of grapefruit juice, add 0.2% wine Saccharomyces cerevisiae, and carry out low-temperature fermentation at a temperature of 21°C. When the change is the end of the fermentation, then the fermented liquid is distilled, the distillation pressure is 0.2Mpa, and the alcohol content of the distilled wine is 45% vol, for subsequent use;

[0023] (4) Preparation of combined base wine: 35 parts of distilled wine in (3), 45 parts of edible alcohol, 20 parts of Yanghe Daqu celadon (42% vol), according to the above proportions, in the aseptic operation room at 15-20°C, Blend at low temperature to make a com...

Embodiment 2

[0029] (1) Preparation of grapefruit juice: select fresh grapefruit, clean the peel with water, peel, remove seeds, squeeze the juice, and set aside;

[0030] (2) Pretreatment of grapefruit juice: Add 2‰ of pectinase to decompose pectin and cellulose at 36.5°C for 3.5 hours, filter and set aside;

[0031] (3) Preparation of grapefruit honey distilled wine: Weigh 14 parts of honey, 86 parts of grapefruit juice, add 0.25% wine Saccharomyces cerevisiae, and carry out low-temperature fermentation at a temperature of 22°C. When the change is the end of the fermentation, then the fermented liquid is distilled, the distillation pressure is 0.2Mpa, and the alcohol content of the distilled wine is 46% vol, for subsequent use;

[0032] (4) Preparation of combined base wine: 36 parts of distilled wine in (3), 47 parts of edible alcohol, 17 parts of Yanghe Daqu celadon (42% vol), according to the above proportions, in the aseptic operation room at 15-20°C, Blend at low temperature to mak...

Embodiment 3

[0038] (1) Preparation of grapefruit juice: select fresh grapefruit, clean the peel with water, peel, remove seeds, squeeze the juice, and set aside;

[0039] (2) Pretreatment of grapefruit juice: add 2‰ pectinase to decompose pectin and cellulose at 36°C for 4 hours, filter, and set aside;

[0040] (3) Preparation of grapefruit honey distilled wine: Weigh 15 parts of honey, 85 parts of grapefruit juice, add 0.3% of Saccharomyces cerevisiae, and carry out low-temperature fermentation at a temperature of 23°C. When the change is the end of the fermentation, then the fermented liquid is distilled, the distillation pressure is 0.2Mpa, and the alcohol content of the distilled wine is 47% vol, for subsequent use;

[0041] (4) Preparation of combined base wine: 37 parts of distilled wine in (3), 48 parts of edible alcohol, 15 parts of Yanghe Daqu celadon (42% vol), according to the above proportions, in the aseptic operation room at 15-20°C, Blend at low temperature to make a combi...

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Abstract

The invention discloses a preparation method of grapefruit-honey alcoholic drink, and aims at solving the problem that the taste of a wine body is not mellow enough, full enough or fresh enough due tothe defects of a preparation process of the conventional alcoholic drink mixed with fruit juice. Grapefruits are low in sugar content and fresh in taste and contain various vitamins, so that the grapefruits are deeply affected by women; honey is recognized as a nourishment and can balance the sour taste of the grapefruits, so as to achieve the purpose of coordinating sour and sweet; moreover, thehoney can serve as a fermentation substrate and a sugar degree modifier, so that the matching of the grapefruits and the honey is relatively reasonable. Through improvement ons the preparation method, the preparation processes of fermentation and extraction are organically combined; nutritional ingredients in the honey and the grapefruits can be extracted by various ways to the maximum degree, the process defect that the yeast flavor is too heavy in an independent fermentation process or the wine body is thin in simple extraction is made up, the taste of the wine body is improved to the maximum degree, and the stability of the wine body is ensured. The alcoholic drink does not contain any additives, and the wine body has the advantages of being pure, full, natural and healthy.

Description

technical field [0001] The invention relates to the technical field of wine production, in particular to a method for preparing grapefruit honey dew wine. Background technique [0002] Grapefruit is one of the more common fruits. The fruit is large and fleshy. The flesh is tender and juicy. The whole body is full of treasures, and it also has the effect of beauty, skin care and weight loss, and is very popular among women. [0003] Honey is sweet in taste and flat in nature, and it belongs to the spleen, lung, heart, stomach, and large intestine meridians. It has the functions of nourishing yin and moistening dryness, tonifying deficiency and moistening lung, detoxifying, and harmonizing various medicines. It is often used for dryness of the lungs, cough, physical weakness, intestinal dryness and constipation, aphtha, water and fire burns, epigastric pain, and can also relieve the poison of aconitum and aconite. Honey is widely recognized as a natural nutritious food. Te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12G3/12C12R1/865
CPCC12G3/02C12G3/06
Inventor 余美丽张龙云陈力裴斐李燕荣孔小勇宋宝钱莉莉
Owner JIANGSU YANGHE BREWERY JOINT STOCK
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