Waxberry wine and preparation process thereof

Abstract

The invention discloses waxberry wine and a preparation process thereof. The preparation process of the waxberry wine comprises the following steps: step 1) selecting waxberries which are naturally mature in the middle ten days of June as raw materials; (2) cleaning the waxberries by using white spirit, and removing waxberry kernels by using a kernel removing machine; (3) putting the red bayberries subjected to kernel removal into a spiral juice extractor, and extracting red bayberry juice; 4) filtering the squeezed waxberry juice by using a filter to remove impurities; 5) blending the filtered waxberry juice and Xinjiang 52-degree white spirit according to a ratio of 3: 7; 6) filling the blended waxberry wine into a porcelain bottle; and step 7) standing the filled waxberry wine for 24 hours for drinking. The process has good repeatability and stability. The prepared waxberry wine is rich in fruity flavor, mellow in taste, appropriate in alcoholic strength and rich in various nutritional ingredients, high-quality fruit wine experience is brought to consumers, meanwhile, the problem that the waxberry is short in fresh-keeping period is effectively solved, and the additional value of the waxberry wine is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of fruit wine preparation, and specifically refers to a bayberry wine and its preparation process. Background Art

[0002] Bayberry fruits are brightly colored, sour and sweet, and rich in various nutrients such as vitamins, minerals and amino acids. However, bayberries have a short shelf life and are extremely perishable. Processing them into fruit wine is one of the effective ways to extend their shelf life and increase their added value.

[0003] Currently, there are many deficiencies in the preparation processes of bayberry wine on the market. For example, some processes are not delicate enough in raw material treatment, resulting in possible residue of impurities in the wine liquid, which affects the taste; in the aspect of wine liquid blending, there is a lack of scientific proportion, making it difficult to fully bring out the flavor of bayberries and the mellow taste of white liquor.

[0004] Therefore, it is of great significance to develop a scientific and reasonable process that can prepare high-quality bayberry wine. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the above-mentioned technical defects and provide a bayberry wine and its preparation process.

[0006] To solve the above technical problem, the technical solution provided by the present invention is a bayberry wine, and the preparation process of the bayberry wine includes the following steps:

[0007] Step 1) Select bayberries that are naturally ripe in mid-June as raw materials;

[0008] Step 2) After washing the bayberries clean, use a stone remover to remove the bayberry stones;

[0009] Step 3) Put the pitted bayberries into a screw juicer to extract bayberry juice;

[0010] Step 4) Filter the extracted bayberry juice using a filter to remove impurities;

[0011] Step 5) Blend the filtered bayberry juice with 52-degree white liquor from Xinjiang in a ratio of 3:7;

[0012] Step 6) Fill the blended bayberry wine into porcelain bottles;

[0013] Step 7) The filled bayberry wine can be consumed after being placed for 24 hours.

[0014] Further, in step 2, it is washed with white liquor, and the washing time is 3 - 5 minutes.

[0015] Further, the rotation speed of the screw juicer in step 3 is 100 - 150 revolutions per minute.

[0016] Further, the mesh number of the filter in step 4 is 1200 meshes.

[0017] Further, in step 5, the volume ratio of bayberry juice to 52-degree Xinjiang Baijiu is 3:7.

[0018] The second object of the present invention is to provide a bayberry wine prepared by the above preparation process.

[0019] The advantages of the present invention compared with the prior art are as follows:

[0020] 1) By removing the pits and fine filtering, bayberry pits and impurities are removed, making the taste of the bayberry wine more delicate and mellow;

[0021] 2) Selecting bayberries that are naturally ripe in mid-June ensures the quality and flavor of the raw materials. At the same time, through scientific blending ratios, the taste and nutrition of the bayberry wine reach the best balance;

[0022] 3) The process flow of the present invention is simple and easy to operate, suitable for large-scale industrial production;

[0023] 4) Bayberries are rich in vitamins and antioxidant substances. After being blended with 52-degree Xinjiang Baijiu, not only the nutritional components of the bayberries are retained, but also it has certain health care effects. Specific Embodiments

[0024] The following further elaborates on a bayberry wine and its preparation process of the present invention in conjunction with embodiments.

[0025] Example 1

[0026] A bayberry wine, and its preparation process includes the following steps:

[0027] Raw material preparation: Select 10 kg of high-quality bayberries that are naturally ripe in mid-June.

[0028] Washing and pit removal: Put the bayberries into Baijiu and wash for 4 minutes, then use a pit remover to remove the bayberry pits.

[0029] Juice extraction: Put the pitted bayberries into a screw juicer and extract bayberry juice at a speed of 120 revolutions per minute, obtaining approximately 5 L of bayberry juice.

[0030] Filtration: Filter the extracted bayberry juice through a 1200-mesh filter to remove impurities, obtaining clarified bayberry juice.

[0031] Blending: Blend 3 L of the filtered bayberry juice with 7 L of 52-degree Xinjiang Baijiu according to a volume ratio of 3:7 to obtain the blended bayberry wine.

[0032] Filling and placing: The prepared bayberry wine is filled into porcelain bottles and left to stand for 24 hours before tasting and testing. After testing, the bayberry wine has a strong fruity aroma, a mellow taste, and the alcohol content meets the expectations. All indicators meet the standards of high-quality bayberry wine.

[0033] Example 2

[0034] A kind of bayberry wine, and its preparation process includes the following steps:

[0035] Raw material preparation: Select 8 kg of bayberries that are naturally ripe in mid-June.

[0036] Washing and pitting: Wash with white wine for 3 minutes and set aside after pitting.

[0037] Juicing: Set the rotation speed of the screw juicer to 100 revolutions per minute and extract about 4 L of bayberry juice.

[0038] Filtration: Filter through a 1200-mesh filter.

[0039] Blending: Blend 2.4 L of filtered bayberry juice with 5.6 L of 52-degree Xinjiang white wine at a volume ratio of 3:7.

[0040] Filling and placing: Leave to stand for 24 hours after filling. After tasting, this bayberry wine also has a good taste and flavor, proving the stability and reliability of the process of the present invention.

[0041] Example 3

[0042] A kind of bayberry wine, and its preparation process includes the following steps:

[0043] Raw material preparation: Prepare 12 kg of bayberries that are naturally ripe in mid-June.

[0044] Washing and pitting: Wash with white wine and pit after 5 minutes of washing.

[0045] Juicing: The screw juicer works at a rotation speed of 150 revolutions per minute to obtain about 6 L of bayberry juice.

[0046] Filtration: Filter using a 1200-mesh filter.

[0047] Blending: Take 3.6 L of filtered bayberry juice and blend it with 8.4 L of 52-degree Xinjiang white wine at a volume ratio of 3:7.

[0048] Filling and placing: Leave to stand for 24 hours after filling. After testing, this batch of bayberry wine has excellent quality and meets the product characteristics expected by the present invention.

[0049] The above description of the present invention and its embodiments is not restrictive. Generally speaking, if those of ordinary skill in the art are inspired by it and, without departing from the gist of the present invention, design similar structural forms and embodiments to the technical solution without creative efforts, they shall fall within the protection scope of the present invention.

Claims

1. A preparation process of bayberry wine, characterized in that, It includes the following steps: Step 1) Select the waxberries that naturally ripen in mid-June as raw materials; Step 2) After cleaning the waxberries, use a stone-removing machine to remove the waxberry stones; Step 3) Put the pitted waxberries into a screw juicer to extract waxberry juice; Step 4) Filter the extracted waxberry juice with a filter to remove impurities; Step 5) Blend the filtered waxberry juice with 52-degree Xinjiang Baijiu in a ratio of 3:7; Step 6) Fill the blended waxberry wine into porcelain bottles; Step 7) The filled waxberry wine can be consumed after being placed for 24 hours.

2. The preparation process according to claim 1, characterized in that: In step 2, it is washed with Baijiu, and the washing time is 3 - 5 minutes.

3. The preparation process according to claim 1, characterized in that: In step 3, the rotation speed of the screw juicer is 100 - 150 revolutions per minute.

4. The preparation process according to claim 1, characterized in that: In step 4, the mesh number of the filter is 1200 meshes.

5. The preparation process according to claim 1, wherein: In step 5, the volume ratio of the waxberry juice to 52-degree Xinjiang Baijiu is 3:

7.

6. A waxberry wine prepared by the preparation process according to any one of claims 1 - 5.