Firethorn fruit wine drink and its preparing method

A technology of Pyracantha fruit and beverage, which is applied in the field of its preparation, can solve the problems of cumbersome process, destroying the original flavor of Pyracantha, destroying nutrition, etc.

Inactive Publication Date: 2005-10-19
程季民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Modern humans gradually pay attention to the development of pure natural wild plants. Pyracantha is also gradually used in the development of wine. It is limited to a relatively small number of people who are suitable for wine, and the fruit wine beverage series has not yet been developed. The production method of Pyracantha wine "adding a large amount of auxiliary agents in the processing process destroys the original flavor of Pyracantha itself, and the high temperature destroys its rich nutrition. The process is cumbersome and difficult to operate. It is affected by the storage of fresh fruits. high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A, the preparation of Pyracantha dry powder: in autumn, pluck the mature Pyracantha without insect erosion, dry, pulverize and cross 10 mesh sieves, and pack for subsequent use;

[0027] b. Preparation of Pyracantha mother liquor: Weigh 40kg of Pyracantha dry powder, 200g of raw wine koji, 150kg of water at 25°C, place in a container for stirring, seal and ferment, control the fermentation temperature at 28°C, stir once every 12 hours, Stir for 3 minutes each time, 12 times in total, let stand for 3 days, squeeze the juice, filter through a 200-mesh filter cloth, heat to 60°C, sterilize at a constant temperature for 30 minutes, filter while it is hot, seal it in a tank and set aside for later use, Pyracantha Alcohol volume content after fermentation of fruit mother liquor is 12v / v;

[0028] C, the preparation of syrup: sugar and water are mixed with the solution that concentration is 60% by weight;

[0029] Measure 6L of Pyracantha mother liquor and 6L of syrup accordi...

Embodiment 2

[0031] a, preparation of Pyracantha dry powder: in winter, pluck mature fresh fruit without insect erosion, dry and pulverize through a 20-mesh sieve, and bag it for subsequent use;

[0032] b. Preparation of Pyracantha mother liquor: Weigh 50kg of Pyracantha dry powder, 300g of raw wine koji, 150kg of water at 26°C, stir in a container, seal and ferment, control the fermentation temperature at 30°C, stir once every 10 hours, Stir for 5 minutes each time, 16 times in total, let it stand for 5 days, squeeze the juice, filter it with a 200-mesh filter cloth, heat it to 60°C, sterilize it at a constant temperature for 30 minutes, filter it while it is hot, seal it in a tank and put it aside for later use. The alcohol volume content of the fruit mother liquor after fermentation is 15v / v;

[0033] c, the preparation of syrup: sugar and water are mixed with the solution that concentration is 50% by weight, then add 1% citric acid according to the weight ratio of this sugar water, bo...

Embodiment 3

[0036] a. Preparation of Pyracantha fruit pulp: in autumn, pick mature fresh fruit without insect erosion, directly wash, remove impurities, and make a pulp for subsequent use;

[0037] b. Preparation of Pyracantha mother liquor: Weigh 150kg Pyracantha fruit pulp, 300g raw wine koji, 50kg of water at 25°C, place in a container for stirring, seal and ferment, control the fermentation temperature at 30°C, stir once every 15 hours, Stir for 10 minutes each time, 20 times in total, let stand for 8 days, squeeze the juice, filter through a 200-mesh filter cloth, heat to 60°C, sterilize at a constant temperature for 30 minutes, filter while it is hot, seal it in a tank and set aside for later use, Pyracantha The alcohol volume content of the fruit mother liquor after fermentation is 13v / v;

[0038] c, the preparation of syrup: sugar and water are mixed with the solution that concentration is 55% by weight, then add 0.5% citric acid according to the weight ratio of this sugar water, ...

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PUM

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Abstract

The present invention relates to a kind of firethorn fruit wine drink and its preparation process. The firethorn fruit wine drink is prepared through fermenting firethorn fruit, mixing with syrup and water, hermetically setting, filtering, sterilizing and packaging. The present invention has simple technological process, less nutrients loss, elimination of astringency, and good taste of the firethorn fruit wine drink. The firethorn fruit wine drink has the health functions of promoting metabolism, remitting cardiac vascular diseases, raising immunity, etc.

Description

Technical field [0001] The invention relates to a firebuckthorn fruit wine drink, and also relates to a preparation method thereof. Background technique [0002] Modern humans gradually pay attention to the development of pure natural wild plants. Pyracantha is also gradually used in the development of wine. It is limited to a relatively small number of people who are suitable for wine, and the fruit wine beverage series has not yet been developed. The production method of Pyracantha wine "adding a large amount of auxiliary agents in the processing process destroys the original flavor of Pyracantha itself, and the high temperature destroys its rich nutrition. The process is cumbersome and difficult to operate. It is affected by the storage of fresh fruits. high cost. Contents of the invention [0003] Pyracantha fruit wine drink of the present invention is made up of following raw material: [0004] Pyracantha mother liquor: use 30-50kg of Pyracantha dry powder, 200-400g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 程季民
Owner 程季民
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