CN104195019A - Kumquat fruit wine and preparation method thereof - Google Patents
Kumquat fruit wine and preparation method thereof Download PDFInfo
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- CN104195019A CN104195019A CN201410396319.0A CN201410396319A CN104195019A CN 104195019 A CN104195019 A CN 104195019A CN 201410396319 A CN201410396319 A CN 201410396319A CN 104195019 A CN104195019 A CN 104195019A
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- kumquat
- fruit wine
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Abstract
The invention relates to a kumquat fruit wine and a preparation method thereof. The kumquat fruit wine is characterized by being prepared from the ingredients in percentage by mass: 30-35% of kumquats, 20-30% of edible alcohol, 5-15% of citric acid and 15-20% of cane sugar. The preparation method comprises the steps: blending kumquat juice, edible alcohol, citric acid and cane sugar according to the mass ratio, and uniformly stirring; enabling the mixture to reach the standards that the alcohol content reaches 12%, the sourness reaches 7g/L and the sugar content reaches 40g/L, and carrying out closed ageing for 60 days; after the ageing is ended, sterilizing, so as to enable the fruit wine to meet the quality standards. The kumquat fruit wine has the sensory indexes that the color is golden yellow and is uniform and consistent; the kumquat wine aroma is rich; the kumquat fruit wine is tasty in sourness and sweetness and is free from odors. The kumquat fruit wine has the effects of promoting digestion and resolving phlegm, maintaining beauty and keeping young, preventing and treating angiorrhexis, enhancing body cold resistance, preventing cold, slowing down angiosclerosis, enhancing the luster and elasticity of skin and slowing down senescence.
Description
Technical field
The present invention relates to natural fruit wine field, be specifically related to cumquat fruit wine and preparation method.
Background technology
Kumquat: Rutaceae, belongs to golden mandarin orange.Claim again golden jujube, golden mandarin orange.Evergreen shrubs.Fruit is golden yellow, tool delicate fragrance, and fruit-growing time is longer, is fabulous sight fruit flowers.Should do potted plant viewing and admiring and potted landscape, its taste sweet and sour taste of while, plant warmly and do fruit tree operation in south.The potted plant cumquat four seasons are green for a long time, with luxuriant foliage and spreading branches in leafy profusion, tree-like grace.Summer-flowering, pattern is beautiful white, and fragrance is far excessive.Autumn and winter, fruit was ripe yellow or red, intersperses among greenery, and be Bi Yejin ball, luxuriant and well-spaced long flourish, ornamental value is high.Cumquat is not only attractive in appearance, and its fruit contains abundant
support one's family element C, the composition such as cumquat glucoside, to safeguarding cardiovascular function, prevent that the diseases such as arteriosclerosis, hypertension from having certain effect.As food therapeutic health, cumquat preserved fruit can be used for appetizing, and drink cumquat juice can promote the production of body fluid to quench thirst, and adds radish juice, pear juice drink-service can be controlled cough.Aspect edible, kumquat, to preventing angiorrhexis, reduces capillary fragility and permeability, and slowing down arteriosclerosis has good effect; Kumquat can produce two-ways regulation to blood pressure, and what hypertension, arteriosclerosis and patients with coronary heart disease were eaten is highly profitable; Kumquat has promoting qi circulation and removing obstruction in the collateral, eliminates indigestion and phlegm, the effect that has secretion replenishing and throat moistening to sober up; Normal food kumquat also can enhancing body cold tolerance, anti-curing cold; Kumquat also has nourishing function 1. beauty and skin cares: cumquat can prevent pigementation, promotes skin gloss and elasticity, delaying senility, avoid the lax raw wrinkle of skin.2. appetizing is promoted the production of body fluid: cumquat is as food therapeutic health, and cumquat preserved fruit can whet the appetite, and drink cumquat juice can promote the production of body fluid to quench thirst, and adds radish juice, pear juice drink-service can be controlled cough.The sweet temperature of the cumquat property of medicine, the Xie Yu that can regulate the flow of vital energy, reduces phlegm.3. Chronic disease prevention: cumquat, to safeguarding cardiovascular function, prevents that the diseases such as arteriosclerosis, hypertension from having certain effect.Kumquat also has pharmaceutical use in addition: kumquat have promote the production of body fluid help digestion, reduce phlegm relieve sore throat,
sober upeffect, be abdominal distension, cough ant phlegm, polydipsia, swelling and pain in the throat person's dietotherapy good merchantable brand.Kumquat to preventing angiorrhexis, reduce capillary fragility, slow down arteriosclerosis and have good effect, being highly profitable of hypertension, arteriosclerosis and patients with coronary heart disease food.Normal food kumquat also can enhancing body cold tolerance, anti-curing cold.In prior art, kumquat wine is a kind of emerging fruit wine, have eliminate indigestion and phlegm, effect that beautifying face and moistering lotion, treatment of vascular break.After drinking, not only can improve and be off one's feed, more have enhancing body cold tolerance, preventing cold, slow down arteriosclerosis, promote skin gloss and elasticity, delaying senility effect.Sooner or later drink effect better.The report that the kumquat of take is prepared fruit wine as raw material is not still seen.
Summary of the invention
The object of the present invention is to provide a kind of fruit wine that kumquat prepares as raw material of take, and the preparation method of this fruit wine; Have eliminate indigestion and phlegm, beautifying face and moistering lotion, treatment of vascular break, enhancing body cold tolerance, preventing cold, slow down arteriosclerosis, promote skin gloss and elasticity, the effect of delaying senility.
The present invention has adopted such technical scheme: cumquat fruit wine of the present invention, choose kumquat fruit juice, and blend with edible ethanol, citric acid, sucrose, make fruit wine.Be specially: in described cumquat fruit wine, the mass ratio of kumquat is 30-35%; Edible ethanol 20-30%; Citric acid 5-15%; Sucrose 15-20%.
The preparation method of kumquat juice is:
1) select consistent, anosis, the rotten kumquat fresh fruit of ripening degree, wash away impurity;
2), kumquat fresh fruit and sucrose weight ratio be 10: 1, is heated to 60-75 ℃, keeps 20 minutes, obtains pulp standby;
3), with wrapping up in packet mode juice extractor, explode fruit juice;
4), the weight ratio of fruit juice and 85-95 ℃ of water is 1: 2, adopts gauze filter to filter, filter cloth aperture 120 orders, obtain kumquat juice.
Edible ethanol: alcoholic strength 95%, quality meets GB-394-81 standard;
Citric acid: in order better to embody the mouthfeel of fruit wine, can consider interpolation.
Sucrose: sucrose is high-quality one-level, pure pure white, free from dampness;
Preparation method: the kumquat juice of described umber and edible ethanol, citric acid, sucrose mingle blending, stir.Make wine degree reach 12%, acidity 7g/L, the standard of pol 40g/L, airtight ageing 60d; After ageing finishes, sterilization, makes it to meet quality standard.Oranoleptic indicator of the present invention: color and luster is golden yellow, uniformity; There is strong kumquat wine aroma; Sweet and sour taste, free from extraneous odour.Have eliminate indigestion and phlegm, beautifying face and moistering lotion, treatment of vascular break, enhancing body cold tolerance, preventing cold, slow down arteriosclerosis, promote skin gloss and elasticity, the effect of delaying senility.
Embodiment
Cumquat fruit wine of the present invention, chooses kumquat fruit juice, blends with edible ethanol, citric acid, sucrose, makes fruit wine.
Be specially: in described cumquat fruit wine, the mass ratio of kumquat is 30-35%; Edible ethanol 20-30%; Citric acid 5-15%; Sucrose 15-20%.
The preparation method of kumquat fruit juice is:
1) select consistent, anosis, the rotten kumquat fresh fruit of ripening degree, wash away impurity;
2), kumquat fresh fruit and sucrose weight ratio be 10: 1, is heated to 60-75 ℃, keeps 20 minutes, obtains pulp standby;
3), with wrapping up in packet mode juice extractor, explode fruit juice;
4), the weight ratio of fruit juice and 85-95 ℃ of water is 1: 2, adopts gauze filter to filter, filter cloth aperture 120 orders, obtain kumquat juice.
Edible ethanol: alcoholic strength 95%, quality meets GB-394-81 standard;
Citric acid: in order better to embody the mouthfeel of fruit wine, can consider interpolation.
Sucrose: sucrose is high-quality one-level, pure pure white, free from dampness;
Preparation method: the kumquat juice of described umber and edible ethanol, citric acid, sucrose mingle blending, stir.Make wine degree reach 12%, acidity 7g/L, the standard of pol 40g/L, airtight ageing 60d; After ageing finishes, sterilization, makes it to meet quality standard.
Claims (3)
1. a cumquat fruit wine, is characterized in that, the mass ratio of kumquat is 30-35%; Edible ethanol 20-30%; Citric acid 5-15%; Sucrose 15-20%.
2. according to cumquat fruit wine claimed in claim 1, it is characterized in that:
The preparation method of kumquat fruit juice is: (1) selects consistent, anosis, the rotten kumquat fresh fruit of ripening degree, washes away impurity; (2) kumquat fresh fruit and sucrose weight ratio are 10: 1, are heated to 60-75 ℃, keep 20 minutes, obtain pulp standby; (3) with wrapping up in packet mode juice extractor, explode fruit juice; (4) weight ratio of fruit juice and 85-95 ℃ water is 1: 2, adopts gauze filter to filter, and filter cloth aperture 120 orders, obtain kumquat juice;
Edible ethanol: alcoholic strength 95%, quality meets GB-394-81 standard;
Citric acid: in order better to embody the mouthfeel of fruit wine, can consider interpolation;
Sucrose: sucrose is high-quality one-level, pure pure white, free from dampness.
3. the preparation method of cumquat fruit wine: the kumquat juice of described umber and edible ethanol, citric acid, sucrose mingle blending, stir, make wine degree reach 12%, acidity 7g/L, the standard of pol 40g/L, airtight ageing 60d; After ageing finishes, sterilization, makes it to meet quality standard.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396319.0A CN104195019A (en) | 2014-08-05 | 2014-08-05 | Kumquat fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410396319.0A CN104195019A (en) | 2014-08-05 | 2014-08-05 | Kumquat fruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104195019A true CN104195019A (en) | 2014-12-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410396319.0A Pending CN104195019A (en) | 2014-08-05 | 2014-08-05 | Kumquat fruit wine and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104195019A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701441A (en) * | 2015-07-22 | 2017-05-24 | 厦门圣尼诺生物科技有限公司 | Orange wine |
| CN111647484A (en) * | 2020-07-07 | 2020-09-11 | 宋明 | Production process of high-quality orange wine |
-
2014
- 2014-08-05 CN CN201410396319.0A patent/CN104195019A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701441A (en) * | 2015-07-22 | 2017-05-24 | 厦门圣尼诺生物科技有限公司 | Orange wine |
| CN111647484A (en) * | 2020-07-07 | 2020-09-11 | 宋明 | Production process of high-quality orange wine |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |
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| WD01 | Invention patent application deemed withdrawn after publication |