Making method of glossy privet fruit liquor

Abstract

The invention provides a making method of glossy privet fruit liquor. The making method comprises the steps of S1 washing picked fresh glossy privet fruits to remove impurities on the surfaces, and afterwards, conducting beating to obtain puree-type glossy privet fruit pulp; S2, adding complete glossy privet fruits which are washed to remove the impurities on the surface, fruit wine yeast, saccharose and water into the puree-type glossy privet fruit pulp prepared in S1, conducting uniform mixing, conducting fermentation under the condition of 18-25 DEG C for 25-30 d, and obtaining and preserving fermentation liquid 1 for use; S3, adding saccharose and water into a fermentation material of the fermentation liquid taken out in S2, conducting fermentation under the condition of 18-25 DEG C for 10-15 d, and obtaining and preserving fermentation liquid 2 for use; S4, uniformly mixing filtration liquid 1 and filtration liquid 2, and conducting clarification, sterilization and filtration to obtain the glossy privet fruit liquor. The glossy privet fruit liquor made by means of the method has unique flavor, soft and full mouthfeel and rich nutrients, does not get turbid or precipitate, andhas stable quality and a high marketing value.

Description

technical field [0001] The invention belongs to the technical field of privet fruit deep processing, and in particular relates to a preparation method of privet fruit wine. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Ligustrum lucidum is the fruit of Oleaceae plant privet (Ligustrum lucidum), which matures once a year. It is distributed in the north and south of my country and is rich in resources. It is cool in nature, sweet and bitter in taste, can improve eyesight, black hair, and nourish liver and kidney. Li Shizhen recorded in his "Compendium of Materia Medica" that it has the effects of "strengthening yin, strengthening the waist and knees, and improving eyesig...

AI Technical Summary

Problems solved by technology

In the prior art, it is reported that Ligustrum lucidum is steamed and dried and then soaked in white wine to obtain Ligustrum lucidum bubble wine. However, the actual juice yield of Ligustrum lucidum is extremely low by using the above method, so that a large amount of nutrients and flavor substances cannot be fully utilized. , the utilization rate of raw materials is low, the wine body and flavor are weak, and the quality is poor

However, fermenting with the skin after crushing Ligustrum lucidum, although the nutrients and flavor substances of Ligustrum lucidum can be fully extracted, it also makes the wine appear sour, astringent, and bitter as the main style characteristics, thereby reducing the palatability of the wine. property, the privet wine prepared at the same time has poor stability and is prone to precipitation, so it belongs to the extensive processing method, which is not suitable for industrial large-scale production, and cannot meet people's growing quality and health needs.

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