Health-preserving and nourishing yellow peach wine and preparation process thereof

Abstract

The invention provides health-preserving and nourishing yellow peach wine and a preparation process, and relates to the technical field of wine brewing, the health-preserving and nourishing yellow peach wine comprises the following raw material components: yellow peaches, yellow peach brandy, rock candy and nourishing auxiliary materials, and the nourishing auxiliary materials comprise Chinese wolfberry fruits, red dates, Chinese angelica, longan and lotus seeds. The yellow peach brandy used for preparing the health-preserving and nourishing type yellow peach wine is used for replacing traditional white wine, so that the prepared yellow peach wine is mellow, fragrant and sweet, and softer and finer in taste, and by adding a series of nourishing auxiliary materials, the yellow peach wine has the effects of preserving health and nourishing.

Description

Technical Field

[0001] The present invention relates to the technical field of wine brewing, and particularly to a health-care and nourishing yellow peach wine and a preparation process thereof. Background Art

[0002] Yellow peaches are rich in nutrients, with tender and delicious flesh, and are a nutritious fruit suitable for people of all ages. The nutrition of yellow peaches is very rich. However, due to the extremely poor storage tolerance of yellow peaches and limited fresh consumption by people, people mostly conduct primary processing of yellow peaches to produce canned fruits, peach juice, peach jam, desserts, ice points, etc. However, the value-added of the products obtained through the above primary processing is relatively low, which to a certain extent affects the economic value of yellow peaches. Therefore, people have tried to develop new high-value-added deep-processed yellow peach products such as for wine brewing to improve the economic value of yellow peaches and at the same time solve the storage problem of yellow peaches, that is, yellow peach wine has emerged.

[0003] However, with the improvement of people's living quality, more attention is paid to diet, and some health-care and nourishing foods and beverages are common. Conventional yellow peach wine is increasingly unable to meet the needs of the public. Therefore, there is an urgent need for a health-care and nourishing yellow peach wine and a preparation process to solve the above problems. Summary of the Invention

[0004] The purpose of the present invention is to solve the problems existing in the prior art.

[0005] To achieve the above purpose, the present invention adopts the following technical solution: A health-care and nourishing yellow peach wine, the health-care and nourishing yellow peach wine includes the following raw material components: yellow peaches, yellow peach brandy, rock sugar, and nourishing auxiliary materials, and the nourishing auxiliary materials include wolfberries, red dates, angelica, longans, and lotus seeds.

[0006] Further, the content of each raw material component is as follows: 500 g of yellow peaches, 2 L of yellow peach brandy, 150 - 200 g of rock sugar, 45 - 50 g of wolfberries, 25 - 35 red dates, 45 - 50 g of angelica, 180 - 250 g of longans, and 100 - 150 g of lotus seeds.

[0007] The present invention also provides a preparation process of a health-care and nourishing yellow peach wine, including the following steps:

[0008] Step S1:

[0009] Take yellow peaches, wash them to remove the dirt and pits on the surface, and then slice them;

[0010] Soak the pitted and sliced yellow peaches in salt water in advance to remove the bitterness;

[0011] Wash and soak the nourishing auxiliary materials: wolfberries, red dates, angelica, longans, and lotus seeds to fully extract the essence.

[0012] Step S2:

[0013] Take a clean container, put the processed yellow peaches and yellow peach brandy into the container, heat with medium heat and mix well. After the temperature of the liquor drops, add the soaked nourishing auxiliary materials, seal and let stand for solidification.

[0014] Step S3:

[0015] Load the solidified fermented grains into different fermentation tanks respectively, add dry yeast and appropriate amount of water, and carry out fermentation brewing.

[0016] Step S4:

[0017] After fermentation is completed, let the liquor stand for at least three months. After standing, filter the liquor clean with a filter screen to remove impurities, and put the filtered liquor into a clean bottle and seal it for storage.

[0018] Furthermore, the soaking time of the yellow peaches is 30 minutes, and the soaking time of the nourishing auxiliary materials is 12 hours.

[0019] Furthermore, the fermentation period is 3 - 6 months.

[0020] Furthermore, the addition amount of the yeast is between 0.5% and 2% of the dry matter of the fermented grains.

[0021] Furthermore, the fermentation is carried out under a constant temperature environment (about 25°C).

[0022] Furthermore, the temperature of the liquor drops to between 25 - 30°C.

[0023] Compared with the prior art, the advantages and positive effects of the present invention are as follows:

[0024] 1. In the present invention, the yellow peach brandy used in the preparation of the health - nourishing yellow peach wine replaces the previous white wine, making the prepared yellow peach wine mellow, sweet, and with a softer and more delicate taste.

[0025] 2. In the present invention, by adding a series of nourishing auxiliary materials, the yellow peach wine has the effect of health - nourishing. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a flowchart of a preparation process of a health - nourishing yellow peach wine provided by the present invention; DETAILED DESCRIPTION OF THE EMBODIMENTS

[0027] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0028] Please refer to Figure 1 , the present invention provides a technical solution: a health-nourishing yellow peach wine, and the health-nourishing yellow peach wine comprises the following raw material components: yellow peaches, yellow peach brandy, rock sugar and nourishing auxiliary materials, wherein the nourishing auxiliary materials include Chinese wolfberries, red dates, angelica, longans and lotus seeds.

[0029] Specifically: the yellow peach brandy used in the preparation of the health-nourishing yellow peach wine replaces the previous white wine, making the prepared yellow peach wine mellow, sweet, and with a more gentle and delicate taste. By adding a series of nourishing auxiliary materials, the yellow peach wine has the effect of health nourishment.

[0030] In one embodiment, the content of each raw material component is as follows: 500 g of yellow peaches, 2 L of yellow peach brandy, 150 - 200 g of rock sugar, 45 - 50 g of Chinese wolfberries, 25 - 35 red dates, 45 - 50 g of angelica, 180 - 250 g of longans, and 100 - 150 g of lotus seeds.

[0031] Specifically:

[0032] The selected yellow peaches can be mature or semi-mature according to the pickling requirements. The former has a sweeter brewing taste, and the latter is closer to the natural aroma of fruits;

[0033] Selecting yellow peach brandy as the wine base, which itself has a faint sweet fragrance and floral and fruit fragrance, complements the aroma of yellow peaches, making the yellow peach wine taste smoother, more mellow, and more comfortable to drink. Secondly, the brewing process of the brandy wine base is relatively complex, adding natural herbal spices, and some of these spices also have certain health care effects, such as promoting blood circulation and soothing nerves, etc., combined with the nutritional components of yellow peaches themselves, can better achieve the effect of health nourishment;

[0034] Chinese wolfberries are rich in vitamins and minerals, and have the functions of replenishing qi and blood, and nourishing the liver and improving eyesight;

[0035] Red dates are used to nourish the spleen and stomach, soothe the nerves of the heart, and strengthen the body;

[0036] Rock sugar is used for seasoning to add sweetness;

[0037] Angelica is used to enrich blood and promote blood circulation, and nourish the spleen and stomach;

[0038] Longans are sweet in taste and warm in nature, and have the functions of strengthening the spleen and nourishing the brain, and nourishing blood and calming the nerves;

[0039] Lotus seeds can be used to strengthen the spleen and soothe the nerves, remove dryness and promote body fluid production, and improve the sweet taste of the wine.

[0040] The present invention also provides a preparation process for the health-nourishing yellow peach wine, comprising the following steps:

[0041] Step S1:

[0042] Wash the yellow peaches to remove the surface dirt and pits, and then slice them;

[0043] Soak the pitted and sliced yellow peaches in salt water in advance to remove the bitterness;

[0044] Wash and soak the nourishing auxiliary materials: wolfberries, red dates, angelica, longan, and lotus seeds to fully extract the essence.

[0045] Step S2:

[0046] Take a clean container, put the processed yellow peaches and yellow peach brandy into the container, heat them over medium heat and mix well. After the temperature of the liquor drops, add the soaked nourishing auxiliary materials, seal and let it stand for solidification.

[0047] Step S3:

[0048] Separate the solidified fermented grains and load them into different fermentation tanks, add dry yeast and an appropriate amount of water, and carry out fermentation brewing.

[0049] Step S4:

[0050] After fermentation is completed, let the liquor stand for at least three months. After standing, filter the liquor clean with a filter screen to remove impurities, and put the filtered liquor into a clean bottle and seal it for storage.

[0051] In one embodiment, the soaking time of the yellow peaches is 30 minutes, and the soaking time of the nourishing auxiliary materials is 12 hours.

[0052] Specifically: The appropriate soaking time of the yellow peaches can remove their bitterness, and the appropriate soaking time of the nourishing auxiliary materials can fully extract their essence.

[0053] In one embodiment, the fermentation period is 3 - 6 months.

[0054] Specifically: The fermentation time is selected according to the required period.

[0055] In one embodiment, the addition amount of yeast is between 0.5% - 2% of the dry matter of the fermented grains.

[0056] Specifically: The appropriate ratio can make the fermentation effect better.

[0057] In one embodiment, the fermentation is carried out in a constant temperature environment (about 25°C).

[0058] Specifically: Constant temperature fermentation helps microbial metabolism and improves fermentation efficiency.

[0059] In one embodiment, the temperature of the liquor drops to between 25 - 30°C.

[0060] Specifically: Cooling and filtering can reduce the loss of filtrate.

[0061] Working principle:

[0062] When preparing this health - nourishing yellow peach wine, first take yellow peaches, wash them to remove the dirt and pits on the surface, then slice them. Ensure the yellow peaches are clean, and soak the pitted and sliced yellow peaches in salt water for 30 minutes in advance to soak out the bitterness of the yellow peaches, making it easier for the slices to be soaked;

[0063] Meanwhile, the nourishing auxiliary materials such as wolfberries, red dates, angelica, longan, and lotus seeds can be soaked for at least 12 hours to fully soak and extract the essence. When preparing the yellow peach wine, the soaking time of the essence of the auxiliary materials can improve the mixing efficiency;

[0064] Secondly, take a clean container, put the processed yellow peaches and yellow peach brandy into the container. Using yellow peach brandy instead of the previous white wine can make the prepared yellow peach wine more mellow, sweet, and with a more delicate and smooth taste. Then heat it over medium heat and mix well. Heating over medium heat can help the pectin and juice in the yellow peaches dissolve better, thus promoting the mixing of yellow peaches and white wine.

[0065] When the temperature of the wine liquid drops to about 30 °C, add the soaked nourishing auxiliary materials, seal it and let it stand for solidification. The added auxiliary materials can increase the flavoring and health - nourishing effects;

[0066] After that, divide the solidified fermented grains into different fermentation tanks respectively and carry out fermentation and brewing in a constant - temperature environment (about 25 °C). The fermentation period is generally three to six months;

[0067] After fermentation is completed, let the wine liquid stand for at least three months. After standing, filter the wine liquid clean with a filter to remove impurities, and then pour the filtered wine liquid into a clean bottle, seal it and store it;

[0068] The yellow peach wine prepared in this way is mellow, sweet, with a more delicate and smooth taste, and is rich in a series of nourishing auxiliary materials, making this yellow peach wine have the effect of health - nourishing.

[0069] The above - mentioned is only the preferred embodiment of the present invention, and it is not a limitation of the present invention in other forms. Any person skilled in the relevant art may use the disclosed technical content to make changes or modifications into equivalent embodiments with equivalent changes and apply them to other fields. However, as long as it does not depart from the technical solution content of the present invention, any simple modification, equivalent change, and modification made to the above - mentioned embodiments based on the technical essence of the present invention still fall within the protection scope of the technical solution of the present invention.

Claims

1. A health-preserving and nourishing yellow peach wine, characterized in that: The health-preserving and nourishing yellow peach wine comprises the following raw materials: yellow peach, yellow peach brandy, rock sugar and nourishing auxiliary materials, wherein the nourishing auxiliary materials comprise wolfberry, red dates, angelica, longan and lotus seeds.

2. The health-preserving and nourishing yellow peach wine according to claim 1, characterized in that: The content of each raw material component is as follows: 500g yellow peach, 2L yellow peach brandy, 150-200g rock sugar, 45-50g wolfberry, 25-35 red dates, 45-50g angelica, 180-250g longan, and 100-150g lotus seeds.

3. The preparation process of the health-preserving and nourishing yellow peach wine according to any one of claims 1-2, characterized in that: The following steps are involved: Step S1: Take yellow peaches, wash them, remove dirt and pits from the surface, and slice them; Soak the pitted and sliced ​​yellow peaches in salt water in advance to remove the bitterness; Wash and soak the nourishing ingredients: wolfberry, red dates, angelica, longan and lotus seeds to fully extract the essence. Step S2: Take a clean container, put the processed yellow peaches and yellow peach brandy into the container, heat over medium heat and mix thoroughly. After the temperature of the wine drops, add the soaked nourishing accessories, seal it and let it stand to solidify. Step S3: The solidified mash is loaded into different fermentation tanks and dry yeast and appropriate amount of water are added for fermentation and brewing. Step S4: After fermentation is completed, let the wine stand for at least three months. After standing, use a filter to filter the wine to remove impurities, and then put the filtered wine into a clean bottle and seal it for storage.

4. The preparation process of the health-preserving and nourishing yellow peach wine according to claim 3, characterized in that: The soaking time of the yellow peach is 30 minutes, and the soaking time of the nourishing auxiliary material is 12 hours.

5. The preparation process of the health-preserving and nourishing yellow peach wine according to claim 3, characterized in that: The fermentation period is 3-6 months.

6. The preparation process of the health-preserving and nourishing yellow peach wine according to claim 3, characterized in that: The added amount of the yeast accounts for between 0.5% and 2% of the dry matter of the fermented grains.

7. The preparation process of the health-preserving and nourishing yellow peach wine according to claim 3, characterized in that: The fermentation is carried out in a constant temperature environment (about 25° C.).

8. The preparation process of the health-preserving and nourishing yellow peach wine according to claim 3, characterized in that: The temperature of the wine drops to between 25-30°C.

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