CN106867817A - A kind of yellow peach alcoholic drink and preparation method - Google Patents
A kind of yellow peach alcoholic drink and preparation method Download PDFInfo
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- CN106867817A CN106867817A CN201710144380.XA CN201710144380A CN106867817A CN 106867817 A CN106867817 A CN 106867817A CN 201710144380 A CN201710144380 A CN 201710144380A CN 106867817 A CN106867817 A CN 106867817A
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- yellow peach
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- 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
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Abstract
Alcoholic drink processing technique field of the present invention, especially a kind of yellow peach alcoholic drink and preparation method, raw material is with yellow peach juice, 50 ° of white wine, old sweet wine juice, yellow peach vinegar as raw material, by after rational compatibility working process, the finished product that obtains is nutritious, yellow peach fruit flavor is denseer, micro- acid is sweet, wine degree is low, and there is skin maintenance, it is the delicacy excellent product of Condom.
Description
Technical field
Alcoholic drink processing technique field of the present invention, especially a kind of yellow peach alcoholic drink and preparation method.
Background technology
Yellow peach belongs to rose family peach category also known as yellow meat peach, and because meat is gained the name for yellow, it contains antioxidant (α-carrot
Element, beta carotene, lycoxanthin, lycopene and vitamin C, Green Tea Extract etc.), dietary fiber (a large amount of pectin in pulp
Be the cellulose of needed by human body, easily absorb etc.), iron calcium and various trace elements (selenium, zinc equal size substantially, higher than other fruit,
It is the king in fruit), nutrition very abundant；Soft middle band is hard when yellow peach is eaten, and sweet polyacid is few, has fragrance, moisture medium, ripe pol 14
~15 degree, often eat can play defaecation, reducing blood sugar and blood lipid, Green Tea Extract, dispel blackspot, anti-aging, enhance immunity etc. effect,
Also appetite can be promoted, can be rated as the peach of health fruit, health.
At present, wine product field is processed into for yellow peach, it is not yet ripe, in traditional manufacture craft, the exploitation value of yellow peach
Value is relatively low, causes the nutrient loss in yellow peach, causes the waste of resource, and the yellow peach wine for producing in the prior art also mouthfeel
It is not good enough, and process costs are higher；Therefore, concentrating on studies by the present inventor, formula and technique to yellow peach alcoholic drink are carried out
Improve, produce a kind of yellow peach alcoholic drink, the product not only sweet-smelling, wine degree is low, but also the effect of with beautifying face and moistering lotion,
As the optimal selection that Ms drinks, defect present in prior art is also overcome.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of yellow peach alcoholic drink.
It is achieved particular by following technical scheme：
The present invention provides a kind of yellow peach alcoholic drink, and its raw material is made up of yellow peach juice, 50 ° of white wine, old sweet wine juice, yellow peach vinegar.
The yellow peach alcoholic drink is by weight percentage:Yellow peach juice 45~55%, 50 ° of white wine 5~15%, old sweet wine juices
15~25%, yellow peach vinegar 15~25%.
More preferably：Yellow peach juice 50%, 50 ° of white wine 10%, old sweet wine juice 20%, yellow peach vinegar 20%.
It is a further object to provide the preparation method of the yellow peach alcoholic drink, comprise the following steps：
(1) from high-quality " jade screen yellow peach " kind be raw material, select without the good fresh fruit yellow peach of bad point, sweet fragrance as plus
Work raw material；
(2) yellow peach is cleaned one time with clear water first, is water-cooled to 30~40 DEG C and cleans one time with through boiled, through air-drying
Machine air-dries the moisture of peach epidermis, yellow peach is put into squeezer after stoning is processed, and through being filtrated to get yellow peach juice, yellow peach slag turns
Enter feed-processing plant's recycling；
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The compound is ultrasonically treated.
The ultrasonic treatment time is 10~15min, 40~60KHz of ultrasonication frequency.
The preservative is any one in Sodium Benzoate, Potassium Benzoate, potassium sorbate, propylparaben.
The consumption of the preservative is the 0.3~0.6% of raw material total amount.
The sterilization treatment condition is >=85 DEG C of high temperature sterilizations 5~8 seconds.
The air-dry machine treatment temperature is 10~15 DEG C, and process time is 10~30min.
The yellow peach alcoholic drink is preserved under the conditions of being placed in 0.5~2 DEG C, and the shelf-life is 3~June.
Beneficial effect of the present invention
It is raw material that the present invention uses local " jade screen yellow peach " kind, is gathered materials on the spot, both reduces cost, and the product of raw material are lifted again
Matter；The raw material of yellow peach alcoholic drink of the present invention is processed according to rational proportioning, and then causes that each material composition nutrition is equal
Weighing apparatus, its yellow peach slag for producing returns to feed-processing plant and is recycled, and realizes maximum resource utilization；Compound is surpassed
Sonicated so that each raw material is in the presence of ultrasonic wave so that had an effect between different material, obtains having higher adding
The product of value, and then improve the absorptivity after nutritional ingredient enters body；Make raw material all by sterilization treatment, and in aseptic condition
Under produced, for the quality of yellow peach alcoholic drink provides guarantee.
The present invention has found the difference matched according to it, the Huang for obtaining by researching white spirit and the usage ratio of old sweet wine juice
The mouthfeel and nutritional ingredient of peach alcoholic drink have influence, are learnt by studying repeatedly, when white wine is with the proportioning of old sweet wine juice
1：When 2, the yellow peach alcoholic drink performance optimal that it is obtained, and taste is aromatic, sweet and sour taste.
It is raw material that the present invention uses yellow peach juice, 50 ° of white wine, old sweet wine juice, yellow peach vinegar, by studying the proportioning of each component,
Using process technology of the present invention so that the finished product nutrition very abundant produced, mouthfeel yellow peach fruity is denseer, micro- acid is sweet,
Wine degree is low, has functions that skin maintenance, the delicacy excellent product as Condom.
Specific embodiment
The invention will be further described with reference to embodiments：
Embodiment 1
Formula：Yellow peach juice 45%, 50 ° of white wine 5%, old sweet wine juice 25%, yellow peach vinegar 25%；
Preparation method：(1) sorting：" jade screen yellow peach " kind from high-quality is raw material, selects good without bad point, sweet fragrance
Fresh fruit yellow peach processes raw material as the present invention；
(2) yellow peach is cleaned one time with clear water first, is water-cooled to 30~40 DEG C and cleans one time with through boiled, through air-drying
Machine air-dries the moisture of peach epidermis, yellow peach is put into squeezer after stoning is processed, and through being filtrated to get yellow peach juice, yellow peach slag turns
Enter feed-processing plant's recycling；
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The preservative is Sodium Benzoate.
The consumption of the preservative is the 0.3% of raw material total amount.
Embodiment 2
Formula：Yellow peach juice 52%, 50 ° of white wine 13%, old sweet wine juice 17%, yellow peach vinegar 18%；
Preparation method：(1) sorting：" jade screen yellow peach " kind from high-quality is raw material, selects good without bad point, sweet fragrance
Fresh fruit yellow peach processes raw material as the present invention；
(2) yellow peach is cleaned one time with clear water first, is water-cooled to 30~40 DEG C and cleans one time with through boiled, through air-drying
Machine air-dries the moisture of peach epidermis, yellow peach is put into squeezer after stoning is processed, and through being filtrated to get yellow peach juice, yellow peach slag turns
Enter feed-processing plant's recycling；
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The compound is ultrasonically treated.
The ultrasonic treatment time is 10min, ultrasonication frequency 60KHz.
The preservative is Potassium Benzoate.
The consumption of the preservative is the 0.6% of raw material total amount.
Embodiment 3
Formula：Yellow peach juice 50%, 50 ° of white wine 10%, old sweet wine juice 20%, yellow peach vinegar 20%；
Preparation method：(1) sorting：" jade screen yellow peach " kind from high-quality is raw material, selects good without bad point, sweet fragrance
Fresh fruit yellow peach processes raw material as the present invention；
(2) yellow peach is cleaned one time with clear water first, then is water-cooled to 30~40 DEG C and is cleaned one time with through boiled, through air-drying
Machine air-dries the moisture of yellow peach epidermis, yellow peach is put into squeezer after stoning is processed, through being filtrated to get yellow peach juice, yellow peach slag
It is transferred to feed-processing plant's utilization；
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The white wine is 1 with the usage ratio of old sweet wine juice：2.
The compound is ultrasonically treated.
The ultrasonic treatment time is 15min, ultrasonication frequency 50KHz.
The potassium sorbate preservative.
The consumption of the preservative is the 0.4% of raw material total amount.
Embodiment 4
Formula：Yellow peach juice 55%, 50 ° of white wine 15%, old sweet wine juice 15%, yellow peach vinegar 15%；
Preparation method：(1) sorting：" jade screen yellow peach " kind from high-quality is raw material, selects good without bad point, sweet fragrance
Fresh fruit yellow peach processes raw material as the present invention；
(2) yellow peach is cleaned one time with clear water first, then is water-cooled to 30~40 DEG C and is cleaned one time with through boiled, through air-drying
Machine air-dries the moisture of yellow peach epidermis, yellow peach is put into squeezer after stoning is processed, through being filtrated to get yellow peach juice, yellow peach slag
It is transferred to feed-processing plant's utilization
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The compound is ultrasonically treated.
The ultrasonic treatment time is 15min, ultrasonication frequency 50KHz.
The potassium sorbate preservative.
The consumption of the preservative is the 0.4% of raw material total amount.
Embodiment 5
Formula：Yellow peach juice 55%, 50 ° of white wine 5%, old sweet wine juice 20%, yellow peach vinegar 20%；
Preparation method：(1) sorting：" jade screen yellow peach " kind from high-quality is raw material, selects good without bad point, sweet fragrance
Fresh fruit yellow peach processes raw material as the present invention；
(2) yellow peach is cleaned one time with clear water first, then is water-cooled to 30~40 DEG C and is cleaned one time with through boiled, through air-drying
Machine air-dries the moisture of yellow peach epidermis, yellow peach is put into squeezer after stoning is processed, through being filtrated to get yellow peach juice, yellow peach slag
It is transferred to feed-processing plant's utilization
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The compound is ultrasonically treated.
The ultrasonic treatment time is 12min, ultrasonication frequency 45KHz.
The propylparaben.
The consumption of the preservative is the 0.3% of raw material total amount.
The sterilization treatment condition is >=85 DEG C of high temperature sterilizations 7 seconds.
The air-dry machine treatment temperature is 12 DEG C, and process time is 20min.
Embodiment 6
Formula：Yellow peach juice 45%, 50 ° of white wine 15%, old sweet wine juice 23%, yellow peach vinegar 17%；
Preparation method：(1) sorting：" jade screen yellow peach " kind from high-quality is raw material, selects good without bad point, sweet fragrance
Fresh fruit yellow peach processes raw material as the present invention；
(2) yellow peach is cleaned one time with clear water first, then is water-cooled to 30~40 DEG C and is cleaned one time with through boiled, through air-drying
Machine air-dries the moisture of yellow peach epidermis, yellow peach is put into squeezer after stoning is processed, through being filtrated to get yellow peach juice, yellow peach slag
It is transferred to feed-processing plant's utilization；
(3) fresh yellow peach juice is measured according to proportioning, is put under 85~90 DEG C of high temperature after carrying out sterilization treatment 5~8 seconds, treated
When temperature is down to 30~40 DEG C, add by 50 ° of white wine of sterilization treatment, old sweet wine juice and yellow peach pickle, be put into mixer
Mixing treatment is carried out, 10~20min is stirred, compound is obtained, preservative is added, and aseptically filter, pack.
The compound is ultrasonically treated.
The ultrasonic treatment time is 13min, ultrasonication frequency 55KHz.
The preservative propylparaben.
The consumption of the preservative is the 0.5% of raw material total amount.
The sterilization treatment condition is 85 DEG C of high temperature sterilizations 5~8 seconds.
The yellow peach alcoholic drink is preserved under the conditions of being placed in 0.5 DEG C, and the shelf-life is May.
Test example 1
The present invention is tested using 6 groups of embodiments, and every group randomly selects local 20 masses and foretasted and given and beat
Point, its result such as upper table, it follows that the present invention program making yellow peach alcoholic drink, alcoholic strength is relatively low, smell alcohol just, and
It is very tasty and refreshing when drinking, wherein the yellow peach alcoholic drink quality for using the method for embodiment 3 to produce is optimal.
Test example 2
With the weight proportion of old sweet wine juice it is 1 with white wine：(1~3), remaining raw material and preparation method are identical, obtain
The result for going out is that white wine and old sweet wine juice weight ratio are 1：When 2, the yellow peach alcoholic drink performance optimal for obtaining, and taste is aromatic, acid
It is sweet good to eat.
Claims (10)
1. a kind of yellow peach alcoholic drink, it is characterised in that raw material is by weight percentage：45~55%, 50 ° of white wine 5 of yellow peach juice
~15%, old sweet wine juice 15~25%, yellow peach vinegar 15~25%.
2. yellow peach alcoholic drink as claimed in claim 1, it is characterised in that the raw material is by weight percentage：Yellow peach juice
50%th, 50 ° of white wine 10%, old sweet wine juice 20%, yellow peach vinegar 20%.
3. yellow peach alcoholic drink as claimed in claim 1, it is characterised in that the raw material, the consumption matter of white wine and old sweet wine juice
Amount is than being 1：2.
4. yellow peach alcoholic drink as claimed in claim 4, it is characterised in that its preparation method is comprised the following steps：
(1) " jade screen yellow peach " kind from high-quality is raw material, is selected without the good fresh fruit yellow peach of bad point, sweet fragrance as raw material；
(2) yellow peach is cleaned one time with clear water first, then is water-cooled to 30~40 DEG C and is cleaned one time with through boiled, through air-dry machine wind
, be put into yellow peach in squeezer after stoning processed by the moisture of dry yellow peach epidermis, and through being filtrated to get yellow peach juice, yellow peach slag is transferred to
Feed-processing plant utilizes；
(3) yellow peach juice is taken according to proportioning, being put under 85~90 DEG C of high temperature carries out sterilization treatment 5~8 seconds, treats that temperature is down to 30~40
DEG C, addition 50 ° of white wine, old sweet wine juice and the yellow peach pickle crossed by sterilization treatment, being put into mixer carries out mixing treatment,
10~20min of stirring, obtains compound, adds preservative, and aseptically filter, pack.
5. yellow peach alcoholic drink as claimed in claim 4, it is characterised in that the compound is ultrasonically treated.
6. yellow peach alcoholic drink as claimed in claim 5, it is characterised in that the ultrasonic treatment time is 10~15min, is surpassed
40~60KHz of sonicated frequency.
7. yellow peach alcoholic drink as claimed in claim 4, it is characterised in that the preservative is Sodium Benzoate, Potassium Benzoate, mountain
In potassium sorbate, propylparaben any one.
8. yellow peach alcoholic drink as claimed in claim 4, it is characterised in that the consumption of the preservative is the 0.3 of raw material total amount
~0.6%.
9. yellow peach alcoholic drink as claimed in claim 4, it is characterised in that the sterilization treatment condition is >=85 DEG C of high temperature sterilizations
5~8 seconds.
10. yellow peach alcoholic drink as claimed in claim 4, it is characterised in that the air-dry machine treatment temperature is 10~15 DEG C, place
The reason time is 10~30min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710144380.XA CN106867817A (en) | 2017-03-10 | 2017-03-10 | A kind of yellow peach alcoholic drink and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710144380.XA CN106867817A (en) | 2017-03-10 | 2017-03-10 | A kind of yellow peach alcoholic drink and preparation method |
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| CN106867817A true CN106867817A (en) | 2017-06-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710144380.XA Pending CN106867817A (en) | 2017-03-10 | 2017-03-10 | A kind of yellow peach alcoholic drink and preparation method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195695A (en) * | 1997-04-07 | 1998-10-14 | 李建华 | Wine drink and its preparing method |
| CN103103103A (en) * | 2013-02-04 | 2013-05-15 | 沈阳国田农业科技发展有限责任公司 | Raspberry beverage and processing method thereof |
| CN104450480A (en) * | 2014-11-03 | 2015-03-25 | 徐州工程学院 | Yellow peach-carrot compound fruit vinegar and preparation method thereof |
-
2017
- 2017-03-10 CN CN201710144380.XA patent/CN106867817A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195695A (en) * | 1997-04-07 | 1998-10-14 | 李建华 | Wine drink and its preparing method |
| CN103103103A (en) * | 2013-02-04 | 2013-05-15 | 沈阳国田农业科技发展有限责任公司 | Raspberry beverage and processing method thereof |
| CN104450480A (en) * | 2014-11-03 | 2015-03-25 | 徐州工程学院 | Yellow peach-carrot compound fruit vinegar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 朱江等: "黄酒黄桃复合保健饮料的研究", 《江西食品工业》 * |
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Application publication date: 20170620 |
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