Hawthorn and passion fruit wine

A technology of hawthorn fruit and hawthorn slices, which is applied in the field of preparation of new fruit wine, can solve problems such as difficult preservation, and achieve the effects of low price, simple production process and good efficacy

Inactive Publication Date: 2020-09-22
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, hawthorn is a seasonal fruit, which is usually ripe and harvested from July to September, and it is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0037] 1. The collection and processing process of hawthorn fruit is as follows:

[0038] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0039] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0040] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0041] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft and easy to...

specific Embodiment 2

[0054] 1. The collection and processing process of hawthorn fruit is as follows:

[0055] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0056] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0057] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0058] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft and easy to...

specific Embodiment 3

[0071] 1. The collection and processing process of hawthorn fruit is as follows:

[0072] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0073] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0074] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0075] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft and easy to...

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Abstract

The invention provides hawthorn and passion fruit wine. The hawthorn and passion fruit wine is brewed by taking mature hawthorn fruits and passion fruits as raw materials according to a conventional fruit wine preparation method. By implementing the hawthorn and passion fruit wine, the hawthorn fruits and the passion fruits are organically combined, and the prepared hawthorn and passion fruit winehas original nutritional and functional components of the hawthorn fruits and the passion fruits at the same time; the produced hawthorn and passion fruits are rich in nutrition, better in effect, strong in fruit fragrance, good in palatability and good in taste, can stimulate the appetite of people, and are a multifunctional health-care wine product with the functions of disease prevention, health maintenance and the like at the same time. By implementing the hawthorn and passion fruit wine, the current situation that highly processed products of the hawthorn fruits and the passion fruits are rare on the current market is changed, the post-production outlet of the hawthorn fruits and the passion fruits is achieved, the development of related industries of the hawthorn fruits and the passion fruits is promoted, a new economic growth point is formed, and huge economic benefits and social benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel fruit wine, and in particular relates to a hawthorn passion fruit wine. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains 397kJ of energy, 73g of water, 0.5g of protein, 0.6g of fat, 3.1g of dietary fiber, 22g of carbohydrates, 100μg of carotene, 17μg of vitamin A; 0.02mg of thiamine, 0.02mg of riboflavin, and 0.4mg of niacin Vitamin C 53mg, Vitamin E 7.32mg; Potassium 299mg, Sodium 5.4mg, Calcium 52mg, Magnesium 19mg, Iron 0.9mg, Manganese 0.24mg, Zinc 0.28mg, Copper 0.11mg, Phosphorus 24mg, Selenium 1.22μg. It still contains lipase, tannin, etc., and ingredients tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 梁忠茂农彦
Owner GUANGXI JINGXI LIANGPENG FOOD
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