Multi-fruit enzyme sweet wine and preparation method thereof
A technology of fruit enzymes and fermented liquids, applied in the field of multi-fruit enzymes and its preparation, can solve the problem of inability to regulate the human body, repair human cells and immune functions, cannot improve the basic metabolic function of the human body, and is not suitable for large-scale Promote and apply issues to achieve the effect of improving the immune function of cells and the body, overcoming slow thinking, and quick thinking
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Embodiment 1
[0045] This embodiment provides a kind of multi-fruit enzyme liquor, which comprises the following ingredients made of the same weight ratio: Rosa roxburghii mixed liquor, mulberry mixed liquor, persimmon mixed liquor and loquat mixed liquor.
[0046] The Rosa roxburghii mixed liquor includes one or more of the following components by weight ratio; Rosa roxburghii fermented liquor: 25-75; multi-fruit fermented liquor: 5-45; wherein the alcohol content of the Rosa roxburghii fermented liquor is 5°-15°, 5-45 parts by weight of white granulated sugar is mixed in the roxburghii roxburghii fermented liquid; the alcohol content of the multi-fruit fermented liquid is 5°-15°.
[0047] The multi-fruit fermented liquid includes one or more of the following components by weight: pineapple juice: 5-25; green plum juice: 5-25; apple juice: 30-70; honey: 5-20; pomegranate juice : 5-10.
[0048] The mulberry mixed liquid includes one or more of the following components by weight ratio; mulb...
Embodiment 2
[0057] A preparation method of multi-fruit enzyme sweetener, the method comprises the following steps:
[0058] 1) Preparation of persimmon fermented liquid: fresh persimmons are cleaned and crushed, fermented at room temperature for 4-8 months, then squeezed and filtered to obtain persimmon fermented liquid;
[0059] 2) Preparation of mulberry fermented liquid: after cleaning the fresh mulberry, ferment it under natural environment conditions at room temperature for 4-8 months, squeeze the juice and filter to obtain the mulberry fermented liquid;
[0060] 3) Preparation of loquat fermented liquid: after fresh loquat is cleaned and pitted, fermented at room temperature for 4-8 months, then squeezed and filtered to obtain loquat fermented liquid;
[0061] 4) The deployment of Rosa roxburghii mixed solution: get the Rosa roxburghii fermented liquid that is 25-75 and mix with the white granulated sugar of 5-45, its alcohol content is 6 °-15 °, obtains the first preliminary mixed ...
Embodiment 3
[0075] The preparation process of the fruit juice: the production process of apple juice: select the apples that are more than seven mature and clean them with a towel and a toothbrush without peeling or scraping the pedicles, and keep the natural yeast for cleaning, soak them in tap water for 10 minutes, pick up and drain Dry the water and put it in a sealed bucket to be squeezed. Apples are crushed with a stainless steel grinder to a fineness of about 3 mm, and the crushed apples are squeezed with a stainless steel juicer, and put into a sterilized container after the juice is squeezed. The container disinfection process Soak in tap water with 0.6ppm of bleaching powder for 15 minutes; the capacity of the juice in the container should not exceed 80%, and carry out natural fermentation for 3 months under dark and room temperature conditions, until the alcohol concentration of the supernatant is about Stop the fermentation after reaching 2%, and get the supernatant for later u...
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