CN106399001A - Hawthorn passion fruit wine - Google Patents
Hawthorn passion fruit wine Download PDFInfo
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- CN106399001A CN106399001A CN201611164838.XA CN201611164838A CN106399001A CN 106399001 A CN106399001 A CN 106399001A CN 201611164838 A CN201611164838 A CN 201611164838A CN 106399001 A CN106399001 A CN 106399001A
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Abstract
Provided is hawthorn passion fruit wine. The hawthorn passion fruit wine adopts ripe haw apple and passion fruit as raw materials and the ripe haw apple and passion fruit are brewed to hawthorn passion fruit wine product according to a conventional fruit wine preparing method. According to the hawthorn passion fruit wine, the haw apple and the passion fruit are combined organically and the prepared hawthorn passion fruit wine has the original nutrition and functional components of the haw apple and the passion fruit at the same time; the prepared hawthorn passion fruit wine has not only abundant nutrition but also better effects, rich fruit aroma, good palatability and excellent taste, can whet the appetite of people, and is a multifunctional health care wine product which can prevent diseases, preserve health and the like at the same time. The hawthorn passion fruit wine changes the current situation in markets at present where highly processed products of haw apple and passion fruit are rare, resolves the selling line of the haw apple and passion fruit after being produced, promotes the development of relevant industries of haw apple and passion fruit, forms new economic growth points, and has huge economic benefits and social benefits.
Description
Technical field
The invention belongs to a kind of preparing technical field of new type fruit wine is and in particular to a kind of Fructus Crataegi Fragrant fruit wine.
Background technology
Haw berry, fruit sweet and sour taste, can promoting the production of body fluid to quench thirst, also can be used as medicine, returns spleen of being used as medicine, stomach, Liver Channel, have promoting digestion and removing stagnation,
Effect of promoting blood circulation to remove blood stasis.Edible portion 76%.Energy content 397kJ in every 100g, moisture 73g, protein 0.5g, fat
0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100 μ g, vitamin A 17 μ g；Thiamine 0.02mg, riboflavin
0.02mg, nicotinic acid 0.4mg；Vitamin C 53mg, Vitamin E 7.32mg；Potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg,
Ferrum 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22 μ g.Still contain lipolytic enzyme, tannin etc. and to big
Enterobacteria, bacillus pyocyaneus, dysentery bacterium have the composition of inhibitory action.
Fructus Crataegi has important medical value, since ancient times, just becomes the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting.
Fructus Crataegi makees medicinal, slightly warm in nature with fruit, and sour in the mouth is sweet, enters spleen, stomach, Liver Channel, has the work(of promoting digestion and invigorating the stomach, activating blood circulation to dissipate blood stasis, convergence and dysentery
Energy.Phlegm retention, feeling of fullness acid regurgitation, dysentery hemorrhoidal hamorrhage, lumbago hernia, after-pains in puerperal, lochiorrhea, pediatric milk food stagnation etc. are amassed to meat,
All effective in cure.
Fructus Crataegi is rich in multiple organic acid due to Fructus Crataegi, can keep the vitamin C in Fructus Crataegi, even if in case of heating,
Also will not be destroyed, so, after making the products such as haw jelly, vitamin C remains to preserve.Fructus Crataegi is also rich in carotene, calcium, neat
The beneficiating ingredient such as triterpeness olefin(e) acid and flavonoid (flavonoid poly flavane, trimerization flavane, the tans such as pier fruit acid, bird element acid, crataegin
Multiple chemical composition such as matter), energy vasodilator, reinforcement and regulation cardiac muscle, increase ventricle and heart motional amplitude and coronary blood
Flow, reduce serum cholesterol and reducing blood pressure；Additionally, Fructus Crataegi to cardiomotility dysfunction, blood vessel sexual neurosis, quiver
The diseases such as dynamic arrhythmia also have auxiliary therapeutic action；Crataegus pin natifida var. Major also contains Quercitroside, and it has expansion of blood vessels, promotes tracheal cilia fortune
The function that dynamic, expectoration is relievingd asthma, therefore Fructus Crataegi is the preferable health food of anti-angiocardiopathy and the food having good therapeutic effect, can be used for
For the preventing and treating of hypertension, hyperlipidemia, coronary heart disease etc., all there are better effects.
The compounds such as the vitexin containing in Fructus Crataegi have antitumaous effect, and conventional Fructus Crataegi is conducive to giving protection against cancer.
In Fructus Crataegi, pectin content shelter has first of fruit, reaches 6.4%, and according to current research, pectin has radio-opaque substance
Effect, the radioelement (strontium, cobalt, palladium etc.) that it can be walked half from internal band.Pectin also has absorption and antibacterial properties, can be from intestinal
Antibacterial, toxin are removed on son and holds onto moisture, therefore, can control and have loose bowels.
Abundant calcium and carotene is also contained, calcium content occupies first of fruit, and the content of carotene is only second to Fructus Jujubae in Fructus Crataegi
And Passifolra edulis, it is most suitable for children and eat.Fructus Crataegi can single or with other foods, compatibility of drugs to improve its dietary function.
Due to the special mouthfeel of Fructus Crataegi, and taste is sour-sweet, has functions that appetizing, so people are made crystal sugar calabash
Reed, or through more to processing, make Fructus Crataegi slice, or make haw jelly, the product that various Fructus Crataegis are made has functions that appetizing
Plus sour-sweet taste, so being liked by people very much.
But, Fructus Crataegi belongs to seasonal fruit, the ripe harvesting of general 7～September part, and is difficult to preserve very much.Due to fresh big
Fruit Hawthorn sugar, acidity are higher, nutritious, 2～3 days i.e. variable color under room temperature, spoiled, rotten, so, Fructus Crataegi is processed favourable in time
In the contradiction alleviating the preservation that the fresh fruit period of maturation concentrates, freshness date is short and causes and consumption.At present, with haw berry as raw material, system
The characteristic beverages such as product and Hawthorn Fruit Wine, haw tea such as standby one-tenth preserved fruit, fruit cream, haw jelly.
Howthorn Wine is one of important deep processed product of fructus crataegi pinnatifidae, is also fruit wine emerging in recent years, and it is fruit wine
Among superfine product.According to surveying and determination, Fructus Crataegi contains 18 kinds of aminoacid, and particularly ascorbic content is higher, reaches 89 milligrams/100
Gram, higher 17 times than Fructus Mali pumilae, higher 30 times than pears.Additionally contain the bioactive substances such as Crataegolic acid, flavone, SOD and nutritional labeling.
Howthorn Wine has invigorating the stomach and promoting digestion, fat-reducing, lowering blood pressure, anti-aging, enhancing body immunity etc..According to Hong Zhaoguang《Food is
Best medicine》Introduce：Fructus Crataegi has a lot of nutrition and medical value, often eats haw productses energy appetite-stimulating indigestion-relieving, prevention of arterial medicated porridge
Sample hardens, and makes one life lengthening, so Fructus Crataegi is considered as " long-lived fruit " by people.Additionally, Howthorn Wine soak into fine and smooth, quiet and tastefully laid out dense
Strongly fragrant, glittering and translucent, the natural fruital of reservation, slightly micro-puckery, is the alcoholic drink of high-quality.Can be used to treat general pain after work tired and
The diseases such as dysmenorrhes, and easily preserve.
Content of the invention
It is an object of the invention to provide a kind of brand-new Fructus Crataegi Fragrant fruit wine.Specifically include：This wine is with ripe mountain
Short, bristly hair or beard fruit and Passifolra edulis as raw material, then according to the fruit wine preparation method of routine is brewed into Fructus Crataegi Fragrant fruit wine product.
Described Passifolra edulis, also known as Passifolra edulis (scientific name：Passiflora edulia Sims) it is Passifloraceae Herba Passiflorae Caeruleae
The herbaceous species belonging to, are about 6 meters；Stem has stria, no hair；5 pieces of petal, isometric with sepal；Base portion light green, middle part purple,
Top white, June at florescence, fruiting period November.Passifolra edulis mainly have purple fruit and yellow fruit two big class.Fruit is berry, avette, vertical footpath 5
～7cm, transverse diameter 4～6cm, young fruit green, mellow fruit purple, single fruit weight 60～120g, shell is tough and tensile, pulp yellow, internal kind
Son is in black, average 60～100 pieces/really.Peel keratin is tough and tensile, smooth.It is full of yellow fruit juice, like raw egg yolk between sarcocarp.Really
Juice content 40% about, processes crushing juice rate 28% to 33%.Passifolra edulis fruit December is ripe, needs after-ripening 4 to 7 old name for the Arabian countries in the Middle East after harvesting
Edible.According to scientific forecasting, Passifolra edulis contain very abundant natural Vitamin C, just contain vitamin C in every 100 grams of fruit juice
For 34.6 milligrams, also it is rich in dimension life A, B1, B2 etc., in addition also contain the material such as the calcium enriching, phosphorus, ferrum and several amino acids and micro-
Secondary element.Meanwhile, Passifolra edulis be rich in organic acid, nicotinic acid, aminoacid, linoleic acid, mineral, beta-carotene, lycopene,
The kind more than 160 such as water soluble dietary fiber, alkaloid, flavonoid beneficiating ingredient needed by human, is that health care, medical value are very high
A kind of natural food.Fruit acid contained by Passifolra edulis, dietary fiber, act on digestive system, to inappetence, flatulence, constipation
Effect is all fine.Passifolra edulis contain Vitamin E, Passifolra edulis red pigment, and the effect to reproductive system can't neglect, many many nights many urines
Middle-aged and elderly people eat after, think that the number of times that get up in the evening significantly reduces, therefore Passifolra edulis have saying of enriching yin and nourishing kidney.Passifolra edulis fruit juice
In have 165 kinds of compounds, constitute peat-reek.Often to eat Passifolra edulis have refreshment, skin maintenance, promoting the production of body fluid to quench thirst, side
Aid digestion, preventing phlegm from forming and stopping coughing, constipation relieving, promoting blood circulation are kept fit, improve immune function of human body, enriching yin and nourishing kidney, allaying tiredness, blood pressure lowering fall
Fat, slow down aging, antihypertensive effect.The root of Passifolra edulis, stem, leaf have anti-inflammatory analgetic, blood fat-reducing blood pressure-decreasing and other effects.The ancient prescription traditional Chinese medical science
Dietetic therapy professional person introduces：Natural Passifolra edulis Central nervous system has the effect of complexity, has comprehensive psychosiss effect.
The superfluorescent fiber of Passifolra edulis can promote to drain, and constipation relieving symptom is removed and sticked the excitor substance being trapped in intestinal, it is to avoid stimulate
Intestinal and by human body re-absorption, thus reducing the prevalence of colon cancer, superfluorescent fiber also has anti-tumor activity.VC in Passifolra edulis
Participate in cholesterol metabolism, cholesterol can be reduced, purify blood.In addition, the VC being rich in Passifolra edulis, carotene, SOD enzyme can
Remove interior free yl, play face nourishing antidebilitation effect.Passifolra edulis are natural tranquillizer, have lax, calming nerves effects；
Insomnia, induction nature is fallen asleep and deep sleep can be treated, eliminate headache, the phenomenon such as dizzy；Can also releive anxiety and tense, depression
All senses of discomfort such as joyless, nervous caused headache, stomachache, frequent micturition, nervous, muscle spasm, tic, pain.Hundred is fragrant
Fruit has good inhibiting effect to pharyngolaryngitis, periodontitis, acne, gastropathy, hemorrhoid etc..Often eat and can eliminate comedo, eliminate the intestines and stomach
Scorching.Passifolra edulis have good health-care effect to human body.As health care, skin care, aid digestion, defying age, toxin expelling, heat clearing away etc..Often eat hundred
Oleum Linderae has specially good effect to preventing and treating hypertension.Passifolra edulis red pigment in Passifolra edulis can remove free radical, and blocking nitrosamine formation is formed, and plays anti-
Cancer anticancer, prevention of cardiovascular disease, the effect of enhance immunity and slow down aging.Passifolra edulis include nicotinic acid for Cellular respiration institute
Required, and participate in a lot of metabolic processes in vivo, play anti-pellagra, prevent spirit depressing etc. from acting on, so work, stress
Big people wants often to eat.Passifolra edulis treatment insomnia, induction nature is fallen asleep and deep sleep, eliminate headache, the phenomenon such as dizzy；Releive Jiao
Consider anxiety, depressed joyless, nervous caused headache, frequent micturition, have palpitation；Improve because of nervous caused muscle convulsion
Contraction, tic, pain etc.；Alleviate all senses of discomfort nervous and that HA is caused；Improve emotion extremely low, spiritual
Overanxiexty.
The present invention is achieved through the following technical solutions：
A kind of Fructus Crataegi Fragrant fruit wine, is in technical scheme：This wine is as raw material with ripe haw berry and Passifolra edulis,
Then according to the fruit wine preparation method of routine is brewed into Fructus Crataegi Fragrant fruit wine product.
Specifically include following steps：
1st, haw berry collection and process：Collection 80to 90mature, peel are in yellowish-brown, the Fructus Crataegi fresh fruit of no disease and pests harm is former
Material, and is cleaned fresh fruit with clear water, then by fruit cutting enucleation, take away the puckery taste, pull an oar, finally pulp is carried out prevent-browning and goes really
Glue is processed.
2nd, Passifolra edulis collection and process：No rotten, 8～9% maturations the fresh Passifolra edulis fruit of collection is raw material, then will
Passifolra edulis cut in half and take out the pulp in fruit.
3rd, raw material composition and proportioning：Fructus Crataegi pulp 65-80%, Passifolra edulis pulp 20-35%.
4th, batch mixing：Fructus Crataegi pulp and Passifolra edulis pulp are mixed, then add the clear water that total pulp weight is 1-3 times,
And stir into mixing pulp.
5th, adjust sugar：Need to add appropriate white sugar toward in mixing molasses according to by generation wine degree.
6th, ferment：Access strain toward in mixing pulp to be fermented, until ferment to fermentation liquid no sugar, wine degree reach 12～
15 ° and raw wine.
7th, filter：Conventionally raw wine is carried out filtering, removing slag to obtain wine base.
8th, rectification：Require wine base to be carried out adjust sugar, acid adjustment according to finished product local flavor.
9th, finished product：As needed the wine through toning sugar, acid adjustment is carried out aging, then carry out the fill that sterilizes, obtain finished product mountain
Short, bristly hair or beard Fragrant fruit wine product.
The present invention both had the following advantages：
1st, the brewing method of Fructus Crataegi Fragrant fruit wine proposed by the invention is novel, simple production process, easily enforcement.
2nd, implement the primary raw material haw berry needed for the present invention, its raw material resources is extremely abundant, and cheap,
Easily organize.
3rd, implement the primary raw material Passifolra edulis needed for the present invention, its raw material resources also very abundant, and price is low
Honest and clean, also easily organize.
4th, because containing a large amount of tannin, Flavonoid substances in haw berry, wine body can produce offending bitter taste.By reality
Apply the present invention, taken away the puckery taste by Fructus Crataegi, effectively remove bitter taste in haw berry.
5th, pass through to implement the present invention, pulp is processed by prevent-browning and removes the pectin substance in haw juice, effectively
The color of holding wine liquid is constant and prevents fruit wine turbidity sediment, makes fruit wine quality keep its superiority.
6th, pass through to implement the present invention, haw berry and Passifolra edulis organic assembling are got up, the Fructus Crataegi Fragrant fruit wine being prepared
There is haw berry and the original nutrition of Passifolra edulis, functional component simultaneously；The Fructus Crataegi Passifolra edulis not only nutrition accumulation being produced, Er Qiegong
Effect more preferably, and has strong fruit flavor, good palatability, and mouthfeel is good, can evoke the appetite of people, be one kind have simultaneously diseases prevention,
The multi-function health-care wine product such as health preserving.
7th, pass through to implement the present invention, change the present situation of haw berry and Passifolra edulis deep processed product rareness in the market,
Solve the outlet in puerperal of haw berry and Passifolra edulis, and drive haw berry and the development of Passifolra edulis related industry, form new warp
Ji growth point, has huge economic benefit and social benefit.
8th, pass through to implement the present invention, the wine product of formation is not only novel, characteristic, and has very high nutritive value and show
The health-care effect writing.So, the present invention not only has extraordinary market prospect, and the economic benefit producing also can be very aobvious
Write.
Specific embodiment
With reference to embodiment, the method for the present invention is further illustrated.
A kind of Fructus Crataegi Fragrant fruit wine, is in technical scheme：This wine is as raw material with ripe haw berry and Passifolra edulis,
Then according to the fruit wine preparation method of routine is brewed into Fructus Crataegi Fragrant fruit wine product.
Specific embodiment 1：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment fruit：Collection 80to 90mature, peel are in yellowish-brown, the Fructus Crataegi fresh fruit of no disease and pests harm is raw material；
(2) Fructus Crataegi fresh fruit takes away the puckery taste first：By clean haw berry alcohol content be 25%+ citric acid content be 2%+ taste
Smart content is that haw berry is drenched by 1% mixed liquor, then with plastic film wrapped, place 7～10 days can remove pained in fruit
Taste；
(3) cutting enucleation：With obturator device, haw berry is carried out obturator cutting, remove pit, whole fruit is divided into 4 to obtain Fructus Crataegi
Fruit sarcocarp；
(4) secondary take away the puckery taste：It is 1: 1.3 ratio in sarcocarp and clear water, is heated after sarcocarp is mixed with clear water again, make
Haw pulp boil soft, with profit making beating, temperature control at 55 DEG C about during boiling, and cover tightly pot cover 20～30 minutes,
So can remove the astringent taste in sarcocarp；
(5) pull an oar：Sarcocarp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：In sarcocarp pulp, the sodium D-isoascorbate of addition 0.035% is to prevent pulp brown stain；
(6) remove pectin：Add 0.028% pectase in pulp, and hydrolyze 2～3 hours under the conditions of 40～50 DEG C,
Removable pectin is in case fruit wine turbidity sediment.
2nd, Passifolra edulis collection and process：Passifolra edulis collection and process：Collection is no rotten, the fresh Passifolra edulis of 8～9% maturations
Fruit is raw material, then Passifolra edulis cuts in half and take out the pulp in fruit.
3rd, raw material composition and proportioning：Fructus Crataegi pulp 65%, Passifolra edulis pulp 35%.
4th, batch mixing：Fructus Crataegi pulp and Passifolra edulis pulp are mixed, then adds the clear water that total pulp weight is 3 times, and
Stir into mixing pulp.
5th, adjust sugar：Add white sugar and so that white sugar is completely dissolved in mixing pulp by generating the amplitude that wine degree is 12～15 °.
6th, ferment：Access dry yeast kind toward in mixing pulp to be fermented, yeast consumption is every 100L zymotic fluid yeast
10g, just fermentation carries out initial filter for 8～10 days, and attachment is fermented 8～10 days after going marc again, until ferment to fermentation liquid no sugar,
Wine degree reaches 12～15 ° and obtains raw wine.
7th, filter：Conventionally raw wine is carried out filtering, removing slag to obtain wine base.
8th, rectification：Require wine base to be carried out adjust sugar, acid adjustment according to finished product local flavor.
9th, finished product：Wine through toning sugar, acid adjustment is moved into aging 3～6 months in kiln, then carries out the fill that sterilizes, must become
Product Fructus Crataegi Fragrant fruit wine product.
Specific embodiment 2：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment fruit：Collection 80to 90mature, peel are in yellowish-brown, the Fructus Crataegi fresh fruit of no disease and pests harm is raw material；
(2) Fructus Crataegi fresh fruit takes away the puckery taste first：By clean haw berry alcohol content be 25%+ citric acid content be 2%+ taste
Smart content is that haw berry is drenched by 1% mixed liquor, then with plastic film wrapped, place 7～10 days can remove pained in fruit
Taste；
(3) cutting enucleation：With obturator device, haw berry is carried out obturator cutting, remove pit, whole fruit is divided into 4 to obtain Fructus Crataegi
Fruit sarcocarp；
(4) secondary take away the puckery taste：It is 1: 1.3 ratio in sarcocarp and clear water, is heated after sarcocarp is mixed with clear water again, make
Haw pulp boil soft, with profit making beating, temperature control at 55 DEG C about during boiling, and cover tightly pot cover 20～30 minutes,
So can remove the astringent taste in sarcocarp；
(5) pull an oar：Sarcocarp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：In sarcocarp pulp, the sodium D-isoascorbate of addition 0.035% is to prevent pulp brown stain；
(6) remove pectin：Add 0.028% pectase in pulp, and hydrolyze 2～3 hours under the conditions of 40～50 DEG C,
Removable pectin is in case fruit wine turbidity sediment.
2nd, Passifolra edulis collection and process：Passifolra edulis collection and process：Collection is no rotten, the fresh Passifolra edulis of 8～9% maturations
Fruit is raw material, then Passifolra edulis cuts in half and take out the pulp in fruit.
3rd, raw material composition and proportioning：Fructus Crataegi pulp 70%, Passifolra edulis pulp 30%.
4th, batch mixing：Fructus Crataegi pulp and Passifolra edulis pulp are mixed, then adds the clear water that total pulp weight is 2 times, and
Stir into mixing pulp.
5th, adjust sugar：Add white sugar and so that white sugar is completely dissolved in mixing pulp by generating the amplitude that wine degree is 12～15 °.
6th, ferment：Access dry yeast kind toward in mixing pulp to be fermented, yeast consumption is every 100L zymotic fluid yeast
10g, just fermentation carries out initial filter for 8～10 days, and attachment is fermented 8～10 days after going marc again, until ferment to fermentation liquid no sugar,
Wine degree reaches 12～15 ° and obtains raw wine.
7th, filter：Conventionally raw wine is carried out filtering, removing slag to obtain wine base.
8th, rectification：Require wine base to be carried out adjust sugar, acid adjustment according to finished product local flavor.
9th, finished product：Wine through toning sugar, acid adjustment is moved into aging 3～6 months in kiln, then carries out the fill that sterilizes, must become
Product Fructus Crataegi Fragrant fruit wine product.
Specific embodiment 3：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment fruit：Collection 80to 90mature, peel are in yellowish-brown, the Fructus Crataegi fresh fruit of no disease and pests harm is raw material；
(2) Fructus Crataegi fresh fruit takes away the puckery taste first：By clean haw berry alcohol content be 25%+ citric acid content be 2%+ taste
Smart content is that haw berry is drenched by 1% mixed liquor, then with plastic film wrapped, place 7～10 days can remove pained in fruit
Taste；
(3) cutting enucleation：With obturator device, haw berry is carried out obturator cutting, remove pit, whole fruit is divided into 4 to obtain Fructus Crataegi
Fruit sarcocarp；
(4) secondary take away the puckery taste：It is 1: 1.3 ratio in sarcocarp and clear water, is heated after sarcocarp is mixed with clear water again, make
Haw pulp boil soft, with profit making beating, temperature control at 55 DEG C about during boiling, and cover tightly pot cover 20～30 minutes,
So can remove the astringent taste in sarcocarp；
(5) pull an oar：Sarcocarp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：In sarcocarp pulp, the sodium D-isoascorbate of addition 0.035% is to prevent pulp brown stain；
(6) remove pectin：Add 0.028% pectase in pulp, and hydrolyze 2～3 hours under the conditions of 40～50 DEG C,
Removable pectin is in case fruit wine turbidity sediment.
2nd, Passifolra edulis collection and process：Passifolra edulis collection and process：Collection is no rotten, the fresh Passifolra edulis of 8～9% maturations
Fruit is raw material, then Passifolra edulis cuts in half and take out the pulp in fruit.
3rd, raw material composition and proportioning：Fructus Crataegi pulp 80%, Passifolra edulis pulp 20%.
4th, batch mixing：Fructus Crataegi pulp and Passifolra edulis pulp are mixed, then adds the clear water that total pulp weight is 1 times, and
Stir into mixing pulp.
5th, adjust sugar：Add white sugar and so that white sugar is completely dissolved in mixing pulp by generating the amplitude that wine degree is 12～15 °.
6th, ferment：Access dry yeast kind toward in mixing pulp to be fermented, yeast consumption is every 100L zymotic fluid yeast
10g, just fermentation carries out initial filter for 8～10 days, and attachment is fermented 8～10 days after going marc again, until ferment to fermentation liquid no sugar,
Wine degree reaches 12～15 ° and obtains raw wine.
7th, filter：Conventionally raw wine is carried out filtering, removing slag to obtain wine base.
8th, rectification：Require wine base to be carried out adjust sugar, acid adjustment according to finished product local flavor.
9th, finished product：Wine through toning sugar, acid adjustment is moved into aging 3～6 months in kiln, then carries out the fill that sterilizes, must become
Product Fructus Crataegi Fragrant fruit wine product.
Implement the Fructus Crataegi Fragrant fruit wine that is prepared of the present invention have invigorating the stomach and promoting digestion, fat-reducing, lowering blood pressure, anti-aging,
Strengthen the functions such as body immunity, reduce serum cholesterol, and can significantly mitigate arteriosclerosis and brain function decline, reduce blood
The effect of the cholesterol in liquid, vessel softening and prevention and treatment of coronary heart disease.Often drink this just also to there is refreshment, skin maintenance, promote the production of body fluid
Quench the thirst, help digest, preventing phlegm from forming and stopping coughing, constipation relieving, promoting blood circulation are kept fit, improve immune function of human body, enriching yin and nourishing kidney, allaying tiredness,
Effect of the dietary functions such as hypertension and hyperlipemia, slow down aging, resisting hypertension.
Claims (1)
1. a kind of Fructus Crataegi Fragrant fruit wine it is characterised in that：This wine is as raw material with ripe haw berry and Passifolra edulis, then presses
The fruit wine preparation method of more solito is brewed into Fructus Crataegi Fragrant fruit wine product；
Specifically include following steps：
(1) haw berry collection and process：Collection 80to 90mature, peel are in yellowish-brown, the Fructus Crataegi fresh fruit of no disease and pests harm is raw material, and
With clear water, fresh fruit is cleaned, then by fruit cutting enucleation, take away the puckery taste, pull an oar, finally pulp is carried out prevent-browning and going at pectin
Reason；
(2) Passifolra edulis collection and process：No rotten, 8～9% maturations the fresh Passifolra edulis fruit of collection is raw material, then by hundred
Oleum Linderae cuts in half and takes out the pulp in fruit；
(3) raw material composition and proportioning：Fructus Crataegi pulp 65-80%, Passifolra edulis pulp 20-35%；
(4) batch mixing：Fructus Crataegi pulp and Passifolra edulis pulp are mixed, then adds the clear water that total pulp weight is 1-3 times, and stir
Mix mixing pulp；
(5) adjust sugar：Need to add appropriate white sugar toward in mixing molasses according to by generation wine degree；
(6) ferment：Access strain toward in mixing pulp to be fermented, until fermenting reach 12～15 ° to fermentation liquid no sugar, wine degree
And obtain raw wine；
(7) filter：Conventionally raw wine is carried out filtering, removing slag to obtain wine base；
(8) rectification：Require wine base to be carried out adjust sugar, acid adjustment according to finished product local flavor；
(9) finished product：As needed the wine through toning sugar, acid adjustment is carried out aging, then carry out the fill that sterilizes, obtain finished product Fructus Crataegi hundred
Oleum Linderae wine product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111690496A (en) * | 2020-07-28 | 2020-09-22 | 广西靖西梁鹏食品有限公司 | Hawthorn and passion fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN105462775A (en) * | 2016-02-17 | 2016-04-06 | 李嘉 | Hawthorn and passion fruit wine and preparation method thereof |
| CN106190713A (en) * | 2016-09-30 | 2016-12-07 | 曾钊盛 | A kind of preparation method of Fragrant fruit wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN105462775A (en) * | 2016-02-17 | 2016-04-06 | 李嘉 | Hawthorn and passion fruit wine and preparation method thereof |
| CN106190713A (en) * | 2016-09-30 | 2016-12-07 | 曾钊盛 | A kind of preparation method of Fragrant fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111690496A (en) * | 2020-07-28 | 2020-09-22 | 广西靖西梁鹏食品有限公司 | Hawthorn and passion fruit wine |
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