CN104450386A - Fruit wine and preparation method thereof - Google Patents
Fruit wine and preparation method thereof Download PDFInfo
- Publication number
- CN104450386A CN104450386A CN201410699028.9A CN201410699028A CN104450386A CN 104450386 A CN104450386 A CN 104450386A CN 201410699028 A CN201410699028 A CN 201410699028A CN 104450386 A CN104450386 A CN 104450386A
- Authority
- CN
- China
- Prior art keywords
- fruit wine
- wine
- fruit
- prepared
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides fruit wine which is prepared by the following components in parts by weight: 10-12 parts of a Shatian pomelo, 1-2 parts of sweet oranges, 0.3-0.5 part of lemons and 2-3 parts of dragon fruits. The invention also provides a preparation method for the fruit wine. The fruit wine provided by the invention is sweet, is sour, sweet and tasty after being placed in a mouth, is rich in nutritional ingredients and can meet the demands of people on mouth feeling and nutrition.
Description
Technical field
The present invention relates to a kind of fruit wine and preparation method thereof.
Background technology
Fruit wine is the sugar of fruit itself is become alcohol wine by saccharomycetes to make fermentation, the local flavor containing fruit and alcohol.Generally focus on the epoch of nutrient health people, the consumption of fruit wine increases day by day, has good development prospect.
Fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine.Contain a large amount of polyphenol in fruit wine simultaneously, the effect suppressing fat to be piled up in human body can be played, make people be not easy accumulation fat and proud flesh.In addition, compared with other drinks, fruit wine is more obvious for the effect of nursing heart, adjustment women mood.
Summary of the invention
The invention provides a kind of fruit wine; For this reason, the present invention also provides its preparation method.
The invention provides a kind of fruit wine, described fruit wine is prepared from by each component of following mass fraction: shatian pomelo 10-12 part, sweet orange 1-2 part, lemon 0.3-0.5 part, Hylocereus undatus 2-3 part.
Preferably, described fruit wine is prepared from by each component of following mass fraction: shatian pomelo 11 parts, 1.5 parts, sweet orange, 0.4 part, lemon, Hylocereus undatus 2.5 parts.
The present invention also provides the preparation method of above-mentioned fruit wine, and step is as follows:
(1) shatian pomelo of formula ratio, sweet orange, lemon gross weight band pulp are squeezed the juice together; Squeeze the juice after the Hylocereus undatus of formula ratio is removed the peel; Above-mentioned four kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, appropriate white sugar, S-WAT, polygalacturonase, sugar addition, acidity, add appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, elimination seed slag after 8-10 days, continues fermentation 15-20 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blends, ageing 8-10 month, obtains fruit wine.
Fruit wine vinosity of the present invention is fragrant and sweet, entrance sweet and sour taste, rich in nutrition content, can meet the demand of people to mouthfeel and nutrition.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.
embodiment 1
The formula of fruit wine of the present invention is as follows:
Shatian pomelo 11kg, sweet orange 1.5kg, lemon 0.4kg, Hylocereus undatus 2.5kg.
The preparation method of fruit wine of the present invention is as follows:
(1) shatian pomelo 11kg, sweet orange 1.5kg, lemon 0.4kg gross weight band pulp are squeezed the juice together; Squeeze the juice after Hylocereus undatus 2.5kg is removed the peel; Above-mentioned four kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, appropriate white sugar, S-WAT, polygalacturonase, sugar addition, acidity, add appropriate yeast, is 25 DEG C of bottom fermentations in temperature, elimination seed slag after 9 days, continues fermentation 18 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blend, ageing 9 months, obtains fruit wine.
embodiment 2
The formula of fruit wine of the present invention is as follows:
Shatian pomelo 12kg, sweet orange 1kg, lemon 0.5kg, Hylocereus undatus 2kg.
The preparation method of fruit wine of the present invention is as follows:
(1) shatian pomelo 12kg, sweet orange 1kg, lemon 0.5kg gross weight band pulp are squeezed the juice together; Squeeze the juice after Hylocereus undatus 2kg is removed the peel; Above-mentioned four kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, appropriate white sugar, S-WAT, polygalacturonase, sugar addition, acidity, add appropriate yeast, is 24 DEG C of bottom fermentations in temperature, elimination seed slag after 10 days, continues fermentation 15 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blend, ageing 10 months, obtains fruit wine.
embodiment 3
The formula of fruit wine of the present invention is as follows:
Shatian pomelo 10kg, sweet orange 2kg, lemon 0.3kg, Hylocereus undatus 3kg.
The preparation method of fruit wine of the present invention is as follows:
(1) shatian pomelo 10kg, sweet orange 2kg, lemon 0.3kg gross weight band pulp are squeezed the juice together; Squeeze the juice after Hylocereus undatus 3kg is removed the peel; Above-mentioned four kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, appropriate white sugar, S-WAT, polygalacturonase, sugar addition, acidity, add appropriate yeast, is 26 DEG C of bottom fermentations in temperature, elimination seed slag after 8 days, continues fermentation 15-20 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blend, ageing 8 months, obtains fruit wine.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a fruit wine, is characterized in that: described fruit wine is prepared from by each component of following mass fraction: shatian pomelo 10-12 part, sweet orange 1-2 part, lemon 0.3-0.5 part, Hylocereus undatus 2-3 part.
2. fruit wine according to claim 1, is characterized in that: described fruit wine is prepared from by each component of following mass fraction: shatian pomelo 11 parts, 1.5 parts, sweet orange, 0.4 part, lemon, Hylocereus undatus 2.5 parts.
3. the preparation method of fruit wine according to claim 1, is characterized in that: step is as follows:
(1) shatian pomelo of formula ratio, sweet orange, lemon gross weight band pulp are squeezed the juice together; Squeeze the juice after the Hylocereus undatus of formula ratio is removed the peel; Above-mentioned four kinds of raw materials are prepared former wine respectively;
Wherein, the preparation method of former wine is: the pure water adding 2 times of quality in fruit juice, appropriate white sugar, S-WAT, polygalacturonase, sugar addition, acidity, add appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, elimination seed slag after 8-10 days, continues fermentation 15-20 days, obtains former wine;
(2) various former wine mixing step (1) prepared, blends, ageing 8-10 month, obtains fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410699028.9A CN104450386A (en) | 2014-11-28 | 2014-11-28 | Fruit wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410699028.9A CN104450386A (en) | 2014-11-28 | 2014-11-28 | Fruit wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104450386A true CN104450386A (en) | 2015-03-25 |
Family
ID=52897145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410699028.9A Pending CN104450386A (en) | 2014-11-28 | 2014-11-28 | Fruit wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104450386A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307282A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Lemon pomelo acid |
| CN106520434A (en) * | 2016-10-25 | 2017-03-22 | 青海珠峰冬虫夏草工程技术研究有限公司 | Production method of cordyceps sinensis fruit wine |
| CN108949415A (en) * | 2018-06-29 | 2018-12-07 | 广西秀美壮乡能源环保有限公司 | A kind of preparation process of shatian pomelo health liquor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334329A (en) * | 2000-07-14 | 2002-02-06 | 华中农业大学 | Shatian Pomelo wine and its preparing process |
| CN102250719A (en) * | 2011-06-29 | 2011-11-23 | 周道德 | Manufacturing method of pomelo three-fruit wine |
| CN103131587A (en) * | 2013-02-04 | 2013-06-05 | 暨南大学 | Non-slag discharge production method of non-bitterness orange fruit wine |
| CN103865739A (en) * | 2014-04-01 | 2014-06-18 | 昆明梵阗盛科技有限公司 | Rapid manufacturing method of fruity distilled spirit |
-
2014
- 2014-11-28 CN CN201410699028.9A patent/CN104450386A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334329A (en) * | 2000-07-14 | 2002-02-06 | 华中农业大学 | Shatian Pomelo wine and its preparing process |
| CN102250719A (en) * | 2011-06-29 | 2011-11-23 | 周道德 | Manufacturing method of pomelo three-fruit wine |
| CN103131587A (en) * | 2013-02-04 | 2013-06-05 | 暨南大学 | Non-slag discharge production method of non-bitterness orange fruit wine |
| CN103865739A (en) * | 2014-04-01 | 2014-06-18 | 昆明梵阗盛科技有限公司 | Rapid manufacturing method of fruity distilled spirit |
Non-Patent Citations (2)
| Title |
|---|
| 刘畅庆: "沙田柚果酒的酿制技术", 《中国农村科技》, no. 4, 15 April 2001 (2001-04-15), pages 43 * |
| 沈尔安: "四大名柚之一-沙田柚", 《食品与健康》, 15 May 2003 (2003-05-15), pages 16 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307282A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Lemon pomelo acid |
| CN106520434A (en) * | 2016-10-25 | 2017-03-22 | 青海珠峰冬虫夏草工程技术研究有限公司 | Production method of cordyceps sinensis fruit wine |
| CN108949415A (en) * | 2018-06-29 | 2018-12-07 | 广西秀美壮乡能源环保有限公司 | A kind of preparation process of shatian pomelo health liquor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
| CN102787062B (en) | Okra and maca wine and preparation method of okra and maca wine | |
| CN102960795B (en) | Preparation method of fruit and vegetable beverage | |
| CN103989174A (en) | Moringa oleifera composite all-nutrition nutrient | |
| CN103642630A (en) | Preparation method for pitaya fruit wine | |
| CN102888326A (en) | Healthy fruit wine | |
| CN103349063B (en) | Tropical fruit can and preparation method thereof | |
| CN104450386A (en) | Fruit wine and preparation method thereof | |
| CN104073402A (en) | White gourd fat-burning rice wine | |
| CN104845803A (en) | Yellow peach wine and preparation method thereof | |
| CN103892382A (en) | Production method for gooseberry beverage | |
| CN106509561A (en) | Linum usitatissimum milk beverage and preparation method thereof | |
| CN104403867A (en) | Pineapple wine and preparation method thereof | |
| CN107432390A (en) | A kind of honey fruit beverage | |
| CN104041587A (en) | Health-preserving yoghourt and preparation method thereof | |
| CN103875810A (en) | Strawberry and peanut milk | |
| CN104106667B (en) | Oral tea seed ready-mixed oil and preparation method thereof | |
| CN104911072A (en) | Health care delicious fruit wine | |
| CN104664514A (en) | Making method of red raspberry tomato composite beverage | |
| CN104651113A (en) | Beer containing maca and purple potatoes and preparation method of beer | |
| CN105733871A (en) | Processing method of floral-scent-type tea fermented wine | |
| CN104059821A (en) | Vigna angularis and banana rice wine | |
| CN102048200A (en) | Orange juice and apple juice mixed drink | |
| CN105420024A (en) | Kiwi fruit and sweet potato mixing fruit wine | |
| CN109536357A (en) | A kind of assembled alcoholic drinks with health care function and its preparing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |