Medlar ratafee made by pure ferment and its producing method

Abstract

A fermented wolfberry fruit wine is prepared from fresh wolfberry fruit, juice, jujube juice, sugar, liquorice root juice, jujube flower honey, purified water, and yeast DV10 through sterilizing, fermenting, ageing and mingling. Its advantages are good taste, smell and color, rich nutrients and health-care function.

Description

technical field [0001] The invention relates to the technical field of fruit wine production. Background technique [0002] Lycium barbarum is a traditional Chinese medicine or health food. With the development of science, modern medicine has proved that the main component of Lycium barbarum - Lycium barbarum polysaccharides can not only improve human immunity, but also treat various immunodeficiency diseases such as chronic viral hepatitis and some resistant diseases. Chronic diseases caused by medicinal bacteria or viruses have a good curative effect. Along with improving constantly of people's living standard, the health-care effect of wolfberry aspect food is paid more and more attention to by people, especially wolfberry fruit wine, is subjected to the favor of consumers in general with its nutritive and health-care effect and the feature that mouthfeel is better. At present, there are many varieties of wolfberry fruit wine developed on the market, but most of them ado...

AI Technical Summary

Problems solved by technology

At present, there are many varieties of wolfberry fruit wine developed on the market, but most of them are soaked in white wine and then blended with fresh wolfberry juice or blended with semi-fermented wolfberry juice and white wine. The color and taste of the wine are not ideal

Alcohol-fermented wolfberry fruit wine that combines traditional brewing technology with modern bio-food technology has not yet been found in the market