Hawthorn fruit wine and preparation method thereof
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A technology for fruit wine and hawthorn wine, applied in the field of hawthorn fruit wine and its preparation, can solve the problems of affecting drinking taste, losing the nutritional value of natural hawthorn, affecting the natural fragrance of hawthorn, etc., and achieves clear color and luster, good taste and mellow fruit aroma. Effect
Pending Publication Date: 2020-12-29
鄄城山楂古寨农业发展有限公司
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[0003] At present, most of the hawthorn wines on the market are some distilled wines, that is, first use the wine koji to ferment, and then obtain hawthorn wine through distillation. This preparation method will affect the natural fragrance of the raw material hawthorn, making the taste of the brewed hawthorn wine not good; in addition, There is also a kind of hawthorn medicinal wine, that is, certain Chinese medicinal materials are added in the brewing process. Although this kind of hawthorn wine improves its medicinal function, it will lose part of the nutritional value of natural hawthorn and affect its drinking taste.
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Embodiment 1
[0020] A kind of hawthorn fruit wine its preparation method is characterized in that, adopts following steps to make:
[0021] (1) Raw material composition: Take 600-650g of hawthorn by weight in grams, the hawthorn is fresh and pest-free denuclearized hawthorn, 400-450g of water, and add 0.3-0.5g of yeast to every 1000g of the mixed solution;
[0022] (2) Crushing and juicing: After the hawthorn is thoroughly cleaned, crush it with a crusher, add 50ml of pectin after crushing, and then put it in a low-temperature room for 24 hours to make the hawthorn juice clear and translucent;
[0023] (3) Clean the fermentation tank for standby: clean the fermentation tank, pour it into the disinfectant and soak for 20-30 minutes, wash the fermentation tank again after soaking, and then pour it into 100°C water for cleaning and standby; adjust the water to a pH value of 6.5- 7.5, heat to boil, cool to 40°C, and set aside;
[0024] (4) Initial fermentation: Add water and hawthorn juice in...
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Abstract
The invention relates to hawthorn wine, in particular to hawthorn fruit wine and a preparation method thereof. The preparation method comprises the following steps of taking 600-650g of hawthorn, which is fresh and insect-pest-free denucleated hawthorn, and 400-450g of water by weight, and adding 0.3-0.5 g of yeast into every 1000g of mixed solution; and carrying out crushing and juicing, primaryfermentation, secondary fermentation, filtering, filling and sterilizing. The hawthorn wine disclosed by the invention takes natural mature hawthorn as a raw material, does not contain other substances, and is good in taste, mellow in fruity flavor and transparent and glittering in color and luster.
Description
technical field [0001] The invention relates to a hawthorn wine, in particular to a hawthorn fruit wine and a preparation method thereof. Background technique [0002] Hawthorn, another name: Shanliguo, Shanlihong, Suanlihong, Shanlihongguo, Suanzao, Hongguo, Hongguo; binomial name: Fructus Crataegi Pinnatifidae; belongs to the genus Hawthorn in the family Rosaceae. Hawthorn contains a variety of vitamins, tartaric acid, citric acid, maslinic acid, malic acid, etc., as well as brass, lactone, sugar, protein, fat, calcium, phosphorus, iron and other minerals. Can promote the digestion of fatty food. Promote the secretion of gastric juice and increase gastric enzymes and other functions. Traditional Chinese medicine believes that hawthorn has the functions of eliminating accumulation and stagnation, astringent and dysentery, promoting blood circulation and removing stasis. Indications of food stagnation, fullness of the chest and diaphragm, hernia and blood stasis amenorrhe...
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