Lemon and ziziphus jujuba wine and preparation method thereof

Abstract

The invention discloses a lemon and ziziphus jujuba wine and a preparation method thereof. Each ton of the lemon jujube wine is prepared from the following raw material components and content (parts by weight): 150-250 kg of ziziphus jujuba, 150-250 kg of lemon, 700-800 kg of pure rice wine, and 15-50 kg of honey. The invention also provides a preparation method thereof. The lemon and ziziphus jujuba wine has rich fruit flavor and rich mellow taste, and has the effects of treating stomach cold and vomiting, promoting blood circulation, and dispelling coldness.

Description

technical field [0001] The patent of the invention relates to a lemon jujube wine and a preparation method thereof, belonging to the technical field of wine making. Background technique [0002] Four Seasons Fruits can extend the industrial production of hundreds or even thousands of fruit wines, preserved fruits, and fruit juices. It not only has a bright prospect in the Chinese sales market, but also will be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions. The prospect is unimaginable. [0003] At present, people mostly adopt food additives in the production process of lemon golden jujube wine, and such preparation method not only tastes bad of wine, has lost the due nutritive value of lemon golden jujube wine, and is bad for...

AI Technical Summary

Problems solved by technology

[0003] At present, most people use food additives in the production process of lemon golden jujube wine. This kind of production method not only tastes bad, loses the nutritional value that lemon golden jujube wine should have, but also is not good for the body.