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Delicious pyracantha fruit wine and preparation method thereof

A fireacantha, delicious technology, applied in the preparation of alcoholic beverages, etc., can solve the problem of lack of volatile polyphenols, and achieve the effect of preventing discoloration

Inactive Publication Date: 2018-11-30
孙宝泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent with the authorized announcement number CN 103805402B provides fireacantha fruit wine that retains vitamins, amino acids and other nutritional components of fireacantha to the maximum extent, but does not solve the problem of lack of volatile polyphenols

Method used

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  • Delicious pyracantha fruit wine and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0038] The preparation method of smoked Pyracantha fruit is as follows:

[0039] Wash the fresh and ripe Pyracantha fruit and place it in a smoking oven for 2 hours. During the smoking process, control the temperature of the smokehouse where the Pyracantha fruit is located to be 30°C and the humidity to be 35%. Store in the dark for 2 days.

[0040] The fuel used in the smoked oven is charcoal.

[0041] The preparation steps of delicious Pyracantha wine are as follows:

[0042] (1) pulverizing the smoked Pyracantha fruit with a pulverizer for 20 minutes, and filtering with a 300-mesh filter cloth to obtain pulp;

[0043] (2) the fruit pulp is added to the opaque glass container, the sodium metabisulfite aqueous solution with a concentration of 1.2%wt is added at a concentration of 3% of the pulp quality, white granulated sugar is added, the white granulated sugar concentration is 120g / L, and 10wt% tartaric acid aqueous solution is used to adjust When the pH value reaches 3....

Embodiment 2

[0048] The preparation method of smoked Pyracantha fruit is as follows:

[0049] Wash the fresh and ripe Pyracantha fruit and place it in a smoking oven for 2 hours. During the smoking process, control the temperature of the smokehouse where the Pyracantha fruit is located to be 30°C and the humidity to be 35%. Store in the dark for 2 days.

[0050] The fuel used in the smoked oven is wheat straw.

[0051] The preparation steps of delicious Pyracantha wine are as follows:

[0052] (1) pulverizing the smoked Pyracantha fruit with a pulverizer for 20 minutes, and filtering with a 300-mesh filter cloth to obtain pulp;

[0053] (2) adding fruit pulp into an opaque glass container, adding a 1.2wt% sodium metabisulfite aqueous solution with a concentration of 3% fruit pulp mass, adding white granulated sugar, making the white granulated sugar concentration 120g / L, and adjusting with a 10wt% tartaric acid aqueous solution When the pH value reaches 3.5, Saccharomyces cerevisiae wit...

Embodiment 3

[0058] The preparation method of smoked Pyracantha fruit is as follows:

[0059] Wash the fresh and ripe Pyracantha fruit and place it in a smoking oven for 2 hours. During the smoking process, control the temperature of the smokehouse where the Pyracantha fruit is located to be 30°C and the humidity to be 35%. Store in the dark for 2 days.

[0060] The fuel used in the smoked oven is wheat straw.

[0061] The preparation steps of delicious Pyracantha wine are as follows:

[0062] (1) pulverizing the smoked Pyracantha fruit with a pulverizer for 20 minutes, and filtering with a 300-mesh filter cloth to obtain pulp;

[0063] (2) adding fruit pulp into an opaque glass container, adding a 1.2wt% sodium metabisulfite aqueous solution with a concentration of 3% fruit pulp mass, adding white granulated sugar, making the white granulated sugar concentration 120g / L, and adjusting with a 10wt% tartaric acid aqueous solution When the pH value reaches 3.5, Saccharomyces cerevisiae wit...

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Abstract

The invention relates to delicious pyracantha fruit wine and a preparation method thereof, and belongs to the field of juice wine. The preparation method comprises the following steps that (1) smokedpyracantha fruits are smashed and filtered to obtain pulp; (2) the pulp is added into a container, a sodium metabisulfite aqueous solution is added, white granulated sugar is added, a PH value is adjusted to 3.0-4.0, saccharomyces cerevisiae is added, and stirring is carried out to obtain stoste; (3) the container containing the stoste is kept out of the sun and sealed, precipitation is removed bycentrifuging, supernatant is taken to be added in the container, a clarifying agent is added, standing is carried out for 2-3 months to obtain ageing liquid; and (4) the ageing liquid is bottled andsterilized to obtain the delicious pyracantha fruit wine. A preparation method of the smoked pyracantha fruits comprises the steps that pyracantha fruits are placed into a smoked oven to be smoked for0.5-3 hours and are stored for 1-5 days at 0-10 DEG C. The pyracantha fruit wine has more volatile phenols contents, wherein the content of guaiacol is up to 286.26 [mu]g / L, at the same time the pyracantha fruit wine has higher clarity, and the highest clarity is up to 97%.

Description

technical field [0001] The invention relates to the field of fruit juice wine, in particular to a delicious Pyracantha fruit wine and a preparation method thereof. Background technique [0002] Pyracantha is an evergreen wild shrub fruit tree of the Rosaceae family. Widely distributed in eastern Asia to southern Europe, mainly in the southeast, southwest and northwest of China, including more than 10 provinces such as Sichuan, Chongqing, Guizhou, Shanxi, Hunan, Hubei, etc. Pyracantha fruit is like an oblate ball on hilly and sunny slopes, shrubs, grasslands and river ditches. The peel is bright red, with an average fresh weight of 0.08-0.23g per fruit. The soluble sugar of Pyracantha fruit is as high as 10%-13%, of which fructose, glucose and sucrose account for more than 90%, the dried pulp contains 4.19% crude protein, total fat 0.74%-1.01%, starch 5.40%-6.10%, cellulose 3.35%-3.54%, pectin 1.08%-1.10%, carotene 0.535mg / 100g, in addition to a large number of vitamins an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 孙宝泉
Owner 孙宝泉
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