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Preparation method of Malus niedzwetzkyana Dieck flower wine

A technology of red-flesh apples and apple blossoms, which is applied in the field of wine processing, can solve the problems of not seeing red cider, etc., and achieve the effects of unique taste, relieving depression, nourishing blood or relieving neuralgia

Pending Publication Date: 2021-07-23
杨伯咸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no sales of red cider in the domestic market, and its brewing technology is rarely reported at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation method of red meat cider wine of the present embodiment, wherein, comprises the following steps:

[0024] Step 1: manually take fresh red-flesh apple blossoms as raw materials, clean the red-flesh apple blossoms, air-dry the surface of the red-flesh apple blossoms, and remove surface moisture;

[0025] Step 2: Put the red-fleshed apple blossoms air-dried in Step 1 into a steamer;

[0026] Step 3: cooling the steamed red-flesh apple blossoms in step 2;

[0027] Step 4: add liqueur koji to the red-fleshed apple blossoms after the cooling treatment in step 3 to ferment; obtain the apple blossom fermentation liquid A;

[0028] Step 5: filter the apple flower fermentation liquid A in step 4 to obtain the apple flower fermentation liquid B;

[0029] Step 6: put the apple flower fermentation liquid B obtained in step 5 into a wine vat for fermentation, the fermentation temperature is 15°C, and the fermentation time is 300 days to obtain red meat apple f...

Embodiment 2

[0038] A kind of preparation method of red meat cider wine of the present embodiment, wherein, comprises the following steps:

[0039] Step 1: manually take fresh red-flesh apple blossoms as raw materials, clean the red-flesh apple blossoms, air-dry the surface of the red-flesh apple blossoms, and remove surface moisture;

[0040] Step 2: Put the red-fleshed apple blossoms air-dried in Step 1 into a steamer;

[0041] Step 3: cooling the steamed red-flesh apple blossoms in step 2;

[0042] Step 4: add liqueur koji to the red-fleshed apple blossoms after the cooling treatment in step 3 to ferment; obtain the apple blossom fermentation liquid A;

[0043] Step 5: filter the apple flower fermentation liquid A in step 4 to obtain the apple flower fermentation liquid B;

[0044] Step 6: Put the apple flower fermentation liquid B obtained in step 5 into a wine vat for fermentation at a fermentation temperature of 18°C ​​and a fermentation time of 400 days to obtain red meat apple fl...

Embodiment 3

[0053] A kind of preparation method of red meat cider wine of the present embodiment, wherein, comprises the following steps:

[0054] Step 1: manually take fresh red-flesh apple blossoms as raw materials, clean the red-flesh apple blossoms, air-dry the surface of the red-flesh apple blossoms, and remove surface moisture;

[0055] Step 2: Put the red-fleshed apple blossoms air-dried in Step 1 into a steamer;

[0056] Step 3: cooling the steamed red-flesh apple blossoms in step 2;

[0057] Step 4: add liqueur koji to the red-fleshed apple blossoms after the cooling treatment in step 3 to ferment; obtain the apple blossom fermentation liquid A;

[0058] Step 5: filter the apple flower fermentation liquid A in step 4 to obtain the apple flower fermentation liquid B;

[0059] Step 6: put the apple flower fermentation liquid B obtained in step 5 into a wine vat for fermentation, the fermentation temperature is 16°C, and the fermentation time is 350 days to obtain red meat apple f...

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PUM

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Abstract

The invention discloses a preparation method of Malus niedzwetzkyana Dieck flower wine, which comprises the following steps: step 1, manually and respectively taking fresh Malus niedzwetzkyana Dieck flowers as raw materials, cleaning the flowers, and air-drying the surfaces of the flowers to remove surface moisture. According to the method, the Malus niedzwetzkyana Dieck flowers are fermented, mineral substances and trace elements in the apple flowers are extracted, and the useful value in the apple flowers is effectively prevented from being damaged. According to the invention, the apple flowers have unique taste, have the effects of promoting blood circulation, enriching blood or relieving neuralgia, enriching blood and improving eyesight, removing acnes and whitening skin, and also have the effects of relieving depression, regulating endocrine and nourishing uterus; the apple flowers have unique faint scent, so that the Malus niedzwetzkyana Dieck flower wine is fragrant and sweet in taste.

Description

technical field [0001] The invention belongs to the technical field of wine processing, and in particular relates to a preparation method of red meat apple flower wine. Background technique [0002] Apples belong to the family Rosaceae, perennial deciduous trees with deep root system and long life span. Usually the trees can be up to 15 meters high, and cultivated trees are generally about 3-5 meters high. The trunk is taupe, the leaves are oval and sawtoothed; Crisp and sweet, with high nutritional value, according to measurements, every hectogram apple contains 6.5-11.5 grams of fructose, 2.5-3.5 grams of glucose, 1.0-5.2 grams of sucrose, and also contains trace elements zinc, calcium, phosphorus, iron, potassium and Vitamin B1, vitamin B2, vitamin C and carotene and other nutrients are the crown of the world's four major fruits (apple, grape, citrus and banana). [0003] Apple is one of the fruit tree species with the widest cultivation area, the largest output and the ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/22
CPCC12G3/02C12H1/22
Inventor 杨伯咸
Owner 杨伯咸