Preparation method of honey and lemon wine
A technology of lemon wine and honey, applied in the food field, can solve the problems of bad taste of lemon wine, harmful to the body, etc., and achieve the effects of reasonable ratio, full retention of nutrients and good taste.
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Embodiment 1
[0022] A preparation method of honey limoncello, comprising the steps of:
[0023] (1) Wash and slice 50 parts of fresh lemons, put them into unbarrelled XO original wine whose temperature has been reduced to 40% Vol, and soak;
[0024] (2) In step (1), the lemon is soaked for three months and then separated to obtain lemon leaching liquid A;
[0025] (3) Another 50 portions of fresh lemons were washed and sliced, soaked in Ugni Blanc wine prepared to be distilled in a Charente-style still, and circulated every day. After one month, the supernatant was distilled. This distillation is for better Extract and retain the aromatic substances of lemon, and take one distillation to obtain lemon distillation B liquid with an alcohol content of 30% Vol;
[0026] (4) Mix lemon leaching liquid A and lemon distilling liquid B at a ratio of 3:1, then add Sophora japonica honey, adjust to total sugar 65g / L, pure water, citric acid, adjust to total acidity 5.8g / L to obtain honey For limonc...
Embodiment 2
[0033] A preparation method of honey limoncello, comprising the steps of:
[0034] (1) Wash and slice 50 parts of fresh lemons, put them into unbarrelled XO original wine whose temperature has been reduced to 40% Vol, and soak;
[0035] (2) In step (1), the lemon is soaked for three months and then separated to obtain lemon leaching liquid A;
[0036] (3) Another 50 portions of fresh lemons were washed and sliced, soaked in Ugni Blanc wine prepared to be distilled in a Charente-style still, and circulated every day. After one month, the supernatant was distilled. This distillation is for better Extract and retain the aromatic substances of lemon, and take one distillation to obtain lemon distillation B liquid with an alcohol content of 30% Vol;
[0037] (4) Mix lemon leaching solution A and lemon distilling solution B at 2:1, then add Sophora japonica honey, adjust to total sugar 65g / L, pure water, citric acid, adjust to total acidity 5.8g / L to obtain honey For limoncello, g...
Embodiment 3
[0044] A preparation method of honey limoncello, comprising the steps of:
[0045] (1) Wash and slice 50 parts of fresh lemons, put them into unbarrelled XO original wine whose temperature has been reduced to 40% Vol, and soak;
[0046] (2) In step (1), the lemon is soaked for three months and then separated to obtain lemon leaching liquid A;
[0047] (3) Another 50 portions of fresh lemons were washed and sliced, soaked in Ugni Blanc wine prepared to be distilled in a Charente-style still, and circulated every day. After one month, the supernatant was distilled. This distillation is for better Extract and retain the aromatic substances of lemon, and take one distillation to obtain lemon distillation B liquid with an alcohol content of 30% Vol;
[0048] (4) Mix lemon leaching liquid A and lemon distilling liquid B at a ratio of 4:1, then add Sophora japonica honey to a total sugar of 65g / L, pure water and citric acid to a total acidity of 5.8g / L to obtain honey For limoncell...
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