Strawberry wine and its brewing method

A technology of strawberry wine and a manufacturing method, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of nutrient damage, high sugar content, and short shelf life, and achieve the effects of reducing nutrient loss, simple process flow, and easy production and operation

Inactive Publication Date: 2007-01-17
王显亮
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

For strawberry jam, because it is made by high-temperature concentration method, it is easy to produce black polymers, which cannot maintain the color, aroma and taste of strawberries, and the nutritional components are also destroyed. Moreover, due to the high sugar content of strawberry jam, it is easy to gel, which is not conducive to human body absorption.
Strawberry juice also has high sugar content and is not easily absorbed by the body
For alcoholic beverages prepared with strawberry juice, due to the insolubility of pigments and carotene contained in strawberries, it is not easy to develop color, taste, and aroma, and it will destroy the nutrients of strawberries, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0012] Preferred embodiments of the present utility model are as follows:

[0013] Fully mix 1000 grams of strawberries, 250 grams of rice grains, 200 grams of glutinous rice, and 20 grams of honey, put them into jars and ferment for 15 days, seal the jars and ferment for another 20 days to obtain the finished strawberry wine. The strawberry wine brewed by the method has good taste and moderate alcohol content, and maintains the original nutritional components in the strawberries.

[0014] The applicant sends the strawberry wine produced by this method to the authoritative organization - Wenzhou Institute of Quality and Technology Supervision and Inspection for inspection according to the national standard GB / T15038-1994 "General Test Methods for Wine and Fruit Wine", and the inspection report number is WDS05050110. The strawberry wine provided by the invention fully complies with the national standard, has a relatively moderate alcohol content of 12.3 degrees, and has a large...

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PUM

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Abstract

A strawberry wine and its production are disclosed. The strawberry wine consists of strawberry 100proportion, rice wine 25proportion, polished glutinous rice 20proportion and honey 2proportion. The procedure is carried out by mixing strawberry with rice wine, polished glutinous rice and honey, aerobic fermenting for 15days, sealing and anaerobic fermenting for 20days. It is simple, the wine is color and flavored and has enriched vitamins and microelements needed.

Description

technical field [0001] The invention relates to a strawberry wine and a preparation method thereof. Background technique [0002] Strawberry is a delicious fruit with high nutritional value. The main components are sugar, vitamins, minerals, organic acids, and pectin. Strawberries have a strong aroma, but they are not resistant to storage. During the storage process, due to the action of oxidation and enzymes, the pectin and vitamins in the fruit are destroyed, making the strawberries soft, discolored and tasteless. Therefore, except that strawberries are eaten fresh, most of them are used to make strawberry jam, strawberry juice or concentrated strawberry juice by mixing edible alcohol and auxiliary additives into beverages with a certain alcohol content. For strawberry jam, because it is made by high-temperature concentration method, it is easy to produce black polymers, which cannot maintain the color, aroma and taste of strawberries, and the nutritional components are a...

Claims

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Application Information

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