Cornus officinalis and grape soaking wine and preparation method thereof
Through the mixed soaking method of dried dogwood fruit and wine, the preparation process of dogwood fruit wine is simplified, the existing cumbersome process and high production costs are solved, the taste and nutritional value of the product are improved, and the needs of healthy food are met.
CN119709342APending Publication Date: 2025-03-28NORTHWEST A & F UNIV
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Patent Information
- Application Number
- CN202510000305.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-02
- Publication Date
- 2025-03-28
AI Technical Summary
Technical Problem
The existing dogwood fruit wine is cumbersome in preparation, with high production costs, and long-term drinking of high-alcohol drinks poses potential risks to human health, making it difficult to meet the needs of healthy food.
Method used
The mixed soaking method of dogwood dried fruit and wine is used to determine the optimal soaking time through single-factor experiments and sensory tasting, simplify the process flow, and reduce production difficulty and cost.
Benefits of technology
The process has been simplified, the production cost has been reduced, the taste and nutritional value of the product has been improved, the needs of healthy foods have been met, and the problems of alcohol flavor imbalance and excessive loss of nutrients have been avoided.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention relates to the technical field of food processing, in particular to dogwood and grape soaking wine and a preparation method thereof. The preparation method of the dogwood and grape soaking wine comprises the following steps: step 1, removing kernels and stems of dried dogwood, and then cleaning and drying the dried dogwood to obtain the dried dogwood; step 2, uniformly mixing the dried dogwood with grape wine, sealing and soaking at room temperature under a dark condition, and filtering after soaking to obtain the dogwood and grape soaking wine. By utilizing the complementary advantages of the dried dogwood fruits and the grape wine, the taste and the nutritional value of the wine body are improved, so that the final product has unique flavor and a health-care function. Compared with a tedious fermentation method, a mixed soaking method is adopted for production and brewing, related process steps and parameter control are reduced, and the production difficulty and cost are reduced.
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