CN113444603A - Preparation method of functional hibiscus flower and loquat wine - Google Patents
Preparation method of functional hibiscus flower and loquat wine Download PDFInfo
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Abstract
The invention relates to the technical field of wine brewing, and aims to solve the problems of single taste and single functionality of yellow wine at present. The method has simple process, and the loquat juice and the hibiscus flower juice do not destroy the original nutrition of the loquat juice and the hibiscus flower juice when being mixed with the yellow wine, and can be coordinated with and complementary with the flavor of the yellow wine.
Description
Technical Field
The invention relates to the technical field of wine brewing, in particular to a production process of functional hibiscus flower and loquat wine.
Background
Yellow wine (Chinese rice wine) is a traditional 'brewed wine' which is prepared by using rice as a raw material and performing pre-fermentation, post-fermentation and clarification by soaking rice, steaming rice and adding yeast. The yellow wine selects a low-temperature cold fermentation process in the brewing process, can preserve the nutritional ingredients in the raw materials to the maximum extent, and can maintain the normal growth of probiotics at low alcohol concentration, so that the nutrition is more sufficient and comprehensive, but the yellow wine in the current market has the problems of single taste and single functionality.
The hibiscus flower is used as an ornamental flower, the edible value of the hibiscus flower is usually ignored, and the abundant dietary fiber of the hibiscus flower can effectively prevent constipation and diabetes. The hibiscus flower bud is crisp in taste, the completely blossoming hibiscus flower is smooth to eat, the hibiscus flower juice prepared from the hibiscus flower has the health-care functions of quenching thirst and restoring consciousness, and the regular eating of the vegetarian hibiscus flower soup for the hypertensive patients has a good dietary therapy function.
The loquat can be a treasure for the whole body, the loquat fruit is sweet and delicious, is rich in vitamin B and carotene, is beneficial to protecting eyesight after being eaten frequently, promotes the growth and development of children in the growth period, contains various nutrient elements required by human bodies, is considered to be one of the current healthy health-care fruits, contains cellulose, pectin and the like, and can promote appetite and help digestion; it also has anticancer and antiaging effects. In the related products of loquat at present, all only utilize the loquat fruit, the direct abandonment of loquat leaf is thrown away, and the loquat leaf that actually throws away not only has its unique medicinal value, can also increase the content of loquat juice, the holistic nutrient composition of perfect loquat juice. The loquat leaf pulp has lower sweetness, and the loquat leaf can be used as a traditional Chinese medicine and has the efficacies of clearing away the lung-heat, relieving cough, harmonizing stomach, lowering adverse qi and quenching thirst.
At present, the types of yellow rice wine on the market are few, and the yellow rice wine is a traditional yellow rice wine with a single taste, the development of the yellow rice wine is not sufficient, and the attention of young people is lacked, so that the yellow rice wine is continuously inherited and innovated by developing various tastes and functional flower and fruit yellow rice wine, the yellow rice wine brewing technology is better inherited, and the profound significance is realized for developing the excellent traditional culture of China.
Disclosure of Invention
In order to solve the problems of single taste and single functionality of the existing yellow wine, the invention provides a preparation method of a functional hibiscus flower and loquat wine, which is simple in process, does not damage the original nutrition of the hibiscus flower juice and the hibiscus flower juice when the hibiscus flower juice and the yellow wine are mixed, and can be coordinated with the flavor of the yellow wine and complementary in flavor.
The invention is realized by the following technical scheme: a method for preparing functional wine from flos Hibisci and fructus Eriobotryae comprises the following steps:
(1) pretreating the loquat bundle with leaves to obtain loquat bundle juice for later use;
(1.1) separating the leaves of the loquat with leaves from the loquat fruits, respectively placing the leaves and the loquat fruits in a potassium permanganate solution, soaking for 1-2h, taking out the disinfected loquat leaves, brushing off microvilli on the surfaces of the leaves, and then washing the leaves and the disinfected loquat fruits with clean water;
preferably, fresh and mature loquats with leaves are respectively soaked in potassium permanganate solution with the mass concentration of 0.5 percent to achieve the aim of disinfection and sterilization; washing the rotten leaves, pulp and kernel of the disinfected loquat fruit with flowing water;
the mass ratio of the loquat fruit to the loquat leaf is 1: 0.3-0.5.
(1.2) putting loquat fruits into rock sugar, heating to 90-100 ℃, boiling for 15-20min, and then juicing to obtain loquat juice;
preferably, the mass ratio of the loquat fruits to the rock candies is 100: 5-6.
Preferably, a jacketed kettle is adopted, loquat fruits are placed into the jacketed kettle with crystal sugar, heating is carried out to promote fruit softening, a cushion is made for juicing treatment, juicing is facilitated, and the juice yield is improved. Then juicing the loquat fruit by a beater with the aperture of 1.5-2 mm, and juicing the residual meat residue of the loquat fruit by a spiral juicer.
(1.3) adding water into the loquat leaves, pulping, and then stirring and mixing with the loquat juice to obtain loquat juice;
preferably, the mass ratio of the loquat leaves to the water in the loquat leaf pulping is 2-3: 1. the loquat leaves in the loquat are utilized and are also used as raw materials to be juiced by a special process method, so that the raw materials are utilized to the maximum extent, and the method accords with the advocate of saving resources in the current times.
(1.4) adding white granulated sugar into the loquat stem liquid for several times while stirring, then adding ascorbic acid, and heating at the constant temperature of 80-100 ℃ for 1-2 hours to obtain the loquat juice.
Preferably, loquat juice and loquat liquid are mixed and transferred to a blender; adding white granulated sugar for 2 times, adding half of the total amount of the white granulated sugar for the first time, stirring for 0.5-1h, and adding the rest white granulated sugar to ensure uniform sweetness of the slurry, wherein the total addition amount of the white granulated sugar is 15-20% of the mass of the loquat liquid, so as to control the sugar content of the final loquat wine to meet the standard amount of 5.5-8.5 g/L.
Preferably, the addition amount of ascorbic acid is 3-5% of the loquat liquid, and mixing well to prevent oxidation of fruit juice;
preferably, the loquat juice mixed with the ascorbic acid is quickly placed in a thermostat for heat treatment, so that the activity of oxidase is inhibited, the fruit juice is prevented from being oxidized, and the color of the final loquat wine is protected.
(2) Adding pectin and cellulose complex enzyme into flos Hibisci, performing enzymolysis for 1-2 hr, filtering to obtain flos Hibisci juice, and mixing with fructus Eriobotryae juice to obtain mixed solution;
preferably, the mass ratio of the hibiscus flower to the loquat is 1: 5-20.
Preferably, the mass ratio of the pectin to the cellulose compound enzyme is 1:1.5-2, and the mass ratio of the pectin to the cellulose compound enzyme to the hibiscus flower is 1: 100-200.
(3) Soaking glutinous rice in water, steaming at normal pressure, and spraying water on the cooked rice after the rice is steamed;
preferably, the mass ratio of the glutinous rice to the loquat is 1: 0.5-2, the addition amount of the saccharomyces cerevisiae is 0.5-4% g/L of the volume of the cooked glutinous rice, and the temperature is controlled at 25-30 ℃ after water spraying.
Preferably, the sticky rice is soaked for 36-48 h at the temperature of 22-32 ℃, a proper amount of water is added, the sticky rice is steamed at normal pressure, the hot rice is sprayed with water after the rice is steamed, the temperature of the rice is rapidly reduced, and the temperature is controlled to be about 28 ℃;
(4) adding the mixed solution and Saccharomyces cerevisiae into steamed glutinous rice, and fermenting at 28-32 deg.C for 4-7 days to obtain fermentation liquid; transferring the fermentation liquor to a post-fermentation tank, sealing, and performing post-fermentation at 15-18 deg.C for 10-14 d;
the invention adds the fresh loquat juice and the hibiscus flower in the yellow wine brewing process, and the fresh loquat juice and the hibiscus flower are fermented with the yeast to form the multi-taste and functional hibiscus flower loquat wine.
Preferably, the yeast is Angel fruit wine yeast, which has strong acid resistance and is suitable for fermentation in the environment with strong acid after the hibiscus flower juice and the loquat juice.
The post-fermentation can effectively reduce the residual sugar content and enrich the flavor and taste of the hibiscus flower loquat wine.
(5) Separating after the post-fermentation is finished, transferring the clarified liquid into an aging tank, storing at 5-10 ℃ for 20-30 days, and aging;
preferably, after the end of the post-fermentation, the crude fiber and the large pulp are separated by means of a high-speed centrifuge, leaving a clear liquid.
(6) Adding tannin into the aged wine, stirring, standing for 5-7d, filtering, and collecting supernatant to obtain wine base;
preferably, the tannin is added in an amount of 0.3-0.5g/L based on the volume of the aging solution. The added tannin can be combined with free condensed tannin in pulp to form a stable structure, and free anthocyanin can be stabilized, so that the wine structure is improved. Meanwhile, tannin inhibits the activity of oxidase, prevents the fruit juice from being oxidized, and also protects the color of the final loquat wine.
Preferably, the filtration process is: filtering the liquor after standing through silk cloth with small pores, and leaving supernatant to obtain raw liquor;
(7) canning, sealing, sterilizing, cooling to below 10 deg.C, and storing for more than 30 days to obtain the final product.
Preferably, the canned finished wine is kept at 85-90 ℃ for 10min for sterilization; the alcohol content of the obtained functional wine is 10-20% vol.
The nutritional value of the functional yellow wine of hibiscus flower and loquat can be fully utilized, the industrial chain can be increased, and the added value is improved.
Compared with the prior art, the invention has the beneficial effects that:
(1) by adopting a fermentation mode of adding the hibiscus flower juice and the loquat juice, the hibiscus flower juice, the loquat juice and the glutinous rice are mixed and fermented, and a rich enzyme system generated by the glutinous rice is utilized, so that the glycolysis of the raw materials is more sufficient, the content of the nutrient components of the prepared novel functional hibiscus flower loquat wine is increased, the hibiscus flower and loquat leaf are coordinated with the flavor of yellow wine, the mouth feel is soft and sweet, the flavor is mellow, and the quality is obviously improved.
(2) The hibiscus flower juice and the loquat juice are added into the pre-fermentation liquid to carry out yellow wine fermentation, so that the yellow wine fermentation condition can be stabilized, the activity of yeast can be ensured, and the content of nutrient substances and the flavor can be further improved.
(3) The novel functional hibiscus flower and loquat wine is prepared by mixing the sticky rice, the hibiscus flower juice and the loquat juice, rich nutrient elements generated by the hibiscus flower and loquat leaf base wine, mineral substances and nutrient components of the sticky rice are blended into the yellow wine, and therefore the prepared hibiscus flower and loquat wine is nutrient and healthy and contains rich beneficial elements.
(4) Caramel is generally added into the yellow wine to color the yellow wine, the added loquat juice contains natural pigment which can replace the caramel, the use of additives in the yellow wine is reduced, and meanwhile, the added fruity flavor can enrich the taste of the yellow wine.
Detailed description of the preferred embodiments
The present invention is further illustrated by the following examples, in which the starting materials are either commercially available or prepared by conventional methods.
Example 1
Fresh ripe loquat 10 Kg is taken, leaves and loquat fruits are separated (wherein, 7Kg of fruits and 3Kg of leaves) and are separately packaged for subsequent treatment; and respectively placing the loquat leaves and the loquat fruits which are separately stored in a potassium permanganate solution with the mass concentration of 0.5%, soaking for 1h, and sterilizing. Taking out the disinfected loquat leaves, brushing off microvilli on the surfaces of the loquat leaves, rinsing the disinfected loquat leaves and the disinfected loquat fruits with clean water, and flushing the rotten leaves, pulp and kernel parts with running water. Putting loquat fruits into a jacketed kettle containing 500g of crystal sugar, heating to 90 ℃, pre-boiling for 15min to promote fruit softening, then beating the loquat fruits by a beating machine with the aperture of 1.5mm, and squeezing residual pulp residues of the loquat fruits by a spiral juicer to obtain loquat juice. According to the mass ratio of the loquat leaves to the water of 3: 1, adding water into the loquat leaves, pulping, mixing the loquat juice and the loquat leaf pulp, and transferring the mixture into a stirrer; adding white granulated sugar twice, firstly adding half of the total amount of the white granulated sugar, stirring for 0.5h, then adding the rest white granulated sugar to ensure that the slurry has uniform sweetness, adding the white granulated sugar accounting for 15% of the mass of the loquat liquid, stirring simultaneously, adding ascorbic acid into the slurry, mixing uniformly, and rapidly placing the slurry mixed with the ascorbic acid into a thermostat at 80 ℃ for heating treatment for 1 h.
Taking 0.5 kg fresh flos Hibisci, adding 5g pectin and cellulose complex enzyme (wherein 2g pectin is 3g cellulose complex enzyme) into flos Hibisci, performing enzymolysis for 1 hr, and filtering to obtain flos Hibisci juice;
soaking 5kg of glutinous rice at 22 deg.C for 36 h, adding appropriate amount of water, steaming at normal pressure, spraying water to the cooked rice after steaming, rapidly reducing the temperature of the rice, and controlling the temperature at about 28 deg.C; adding flos Hibisci juice and fructus Eriobotryae juice into steamed Oryza Glutinosa, quickly and sufficiently mixing them by convection method, adding Saccharomyces cerevisiae in an amount of 0.5% g/L of Oryza Glutinosa rice volume, fermenting at 28 deg.C for 4 days to obtain fermentation liquid. Transferring the fermentation liquor into a post-fermentation tank, sealing, performing post-fermentation at 15 deg.C for 10 d, and separating out coarse fiber and large pulp with high-speed centrifuge after the post-fermentation is finished to leave clear liquor; transferring the clarified solution into aging tank, storing at 15 deg.C for 20 d, and aging; adding tannin into aged wine at a ratio of 0.3g per 1L wine liquid, stirring, and standing for 5 d; filtering the liquor to obtain supernatant to obtain wine base; sealing the wine base, and sterilizing at 85-90 deg.C for 10 min; cooling to below 10 deg.C after sterilization, and storing for 30 days to obtain the final product.
Through testing, the alcoholic strength in the novel functional hibiscus flower and loquat wine is as follows: 14.0% vol; sugar content: 6.3 g/L; total acids (as citric acid): 3.9g/L, taste: the faint scent of the loquat is also sweet, and the color of the loquat is as follows: transparent wine red.
Example 2
Fresh ripe loquat 10 Kg, separating leaves from loquat fruits (wherein, 7.5Kg fruits and 2.5Kg leaves), and separately packaging for subsequent treatment; and respectively placing the loquat leaves and the loquat fruits which are separately stored in a potassium permanganate solution with the mass concentration of 0.6%, soaking for 2 hours, and sterilizing. Taking out the disinfected loquat leaves, brushing off microvilli on the surfaces of the loquat leaves, rinsing the disinfected loquat leaves and the disinfected loquat fruits with clean water, and flushing the rotten leaves, pulp and kernel parts with running water. Putting loquat fruits into a jacketed kettle containing 600g of crystal sugar, heating to 100 deg.C, pre-boiling for 20min to promote fruit softening, then beating juice from the loquat fruits with a beating machine with a pore diameter of 2.0mm, and squeezing juice from the residual flesh residues of the loquat fruits with a spiral juicer to obtain loquat juice. According to the mass ratio of the loquat leaves to the water of 2: 1, adding water into loquat leaves, pulping, mixing loquat juice and loquat leaf pulp to obtain loquat liquid, and transferring the loquat liquid into a stirrer; adding white granulated sugar according to 18% of the mass of the loquat liquid, adding the white granulated sugar twice, simultaneously stirring for the first time, adding half of the total amount of the white granulated sugar, stirring for 0.5h, and then adding the rest white granulated sugar to ensure that the slurry has uniform sweetness. Adding ascorbic acid into the slurry, mixing uniformly, wherein the addition amount of ascorbic acid is 3% of the mass of the loquat liquid, and quickly placing the slurry mixed with ascorbic acid into a thermostat at 80 ℃ for heating treatment for 1 h.
Taking 1 kg of fresh flos Hibisci, adding 5g of pectin and cellulose complex enzyme (wherein 2g of pectin is 3g of cellulose complex enzyme) into flos Hibisci, performing enzymolysis for 1 hr, and filtering to obtain flos Hibisci juice;
soaking 5kg of glutinous rice at 25 deg.C for 48 h, adding appropriate amount of water, steaming at normal pressure, spraying water to the cooked rice after steaming, rapidly reducing the temperature of the rice, and controlling the temperature at about 28 deg.C; adding flos Hibisci juice and fructus Eriobotryae juice into steamed Oryza Glutinosa, quickly and sufficiently mixing by convection, adding 2.5% g/L Saccharomyces cerevisiae, and fermenting at 30 deg.C for 6 days to obtain fermentation liquid. Transferring the fermentation liquor into a post-fermentation tank, sealing, performing post-fermentation at 18 deg.C for 12 d, and separating out coarse fiber and large pulp with high-speed centrifuge after the post-fermentation is finished to leave clear liquor; transferring the clarified solution into aging tank, storing at 5 deg.C for 30d, and aging; adding tannin into aged wine at a ratio of 0.4g per 1L wine liquid, stirring, and standing for 7 d; filtering the liquor to obtain supernatant to obtain wine base; sealing the wine base, and sterilizing at 90 deg.C for 10 min; cooling to below 10 deg.C after sterilization, and storing for 40 days to obtain the final product.
Through testing, the alcoholic strength in the novel functional hibiscus flower and loquat wine is as follows: 13.7% vol; sugar content: 7.1 g/L; total acids (as citric acid): 4.4 g/L. And (3) taste: the faint scent of the loquat is also sweet, and the color of the loquat is as follows: transparent wine red.
Example 3
Fresh ripe loquat 10 Kg, separating leaves from loquat fruits (wherein, fruit 6.8Kg, leaf 3.2 Kg), separately packaging for subsequent treatment; and respectively placing the loquat leaves and the loquat fruits which are separately stored in a potassium permanganate solution with the mass concentration of 0.5%, soaking for 2h, and sterilizing. Taking out the disinfected loquat leaves, brushing off microvilli on the surfaces of the loquat leaves, rinsing the disinfected loquat leaves and the disinfected loquat fruits with clean water, and flushing the rotten leaves, pulp and kernel parts with running water. Putting loquat fruits into a jacketed kettle containing 550g of rock sugar, heating to 100 ℃, pre-boiling for 15min to promote fruit softening, then beating the loquat fruits by a beating machine with the aperture of 1.5mm, and juicing the residual flesh residues of the loquat fruits by a spiral juicer. According to the mass ratio of the loquat leaves to the water of 3: 1, adding water into the loquat leaves, pulping, mixing the loquat juice and the loquat leaf pulp, and transferring the mixture into a stirrer; adding white granulated sugar according to 20% of the slurry mass, stirring simultaneously, adding white granulated sugar twice, adding half of the total amount of the white granulated sugar for the first time, stirring for 1h, and then adding the rest white granulated sugar to ensure that the slurry has uniform sweetness. Adding ascorbic acid into the slurry, mixing uniformly, wherein the addition amount of ascorbic acid is 5% of the mass of the loquat liquid, and quickly placing the slurry mixed with ascorbic acid into a thermostat at 80 ℃ for heating treatment for 1 h.
Taking 0.6 kg of fresh flos Hibisci, adding 6g of pectin and cellulose complex enzyme (wherein 2g of pectin is 4g of cellulose complex enzyme) into flos Hibisci, performing enzymolysis for 1 hr, and filtering to obtain flos Hibisci juice;
soaking 5kg of glutinous rice at 32 deg.C for 36 h, adding appropriate amount of water, steaming under normal pressure, spraying water to the cooked rice after steaming, rapidly reducing the temperature of the rice, and controlling the temperature at about 28 deg.C; adding flos Hibisci juice and fructus Eriobotryae juice into steamed Oryza Glutinosa, rapidly and sufficiently mixing by convection, adding 3.9% Saccharomyces cerevisiae by volume ratio, and fermenting at 32 deg.C for 7d to obtain fermentation liquid. Transferring the fermentation liquor into a post-fermentation tank, sealing, performing post-fermentation at 18 ℃ for 14 d, and after the post-fermentation is finished, separating out coarse fibers and large pulps by means of a high-speed centrifuge to leave clear liquor; transferring the clarified solution into aging tank, storing at 10 deg.C for 30d, and aging; adding tannin into aged wine at a ratio of 0.5g per 1L wine liquid, stirring, and standing for 7 d; filtering the liquor to obtain supernatant to obtain wine base; sealing the wine base, and sterilizing at 90 deg.C for 10 min; cooling to below 10 deg.C after sterilization, and storing for 50 days to obtain the final product.
Through testing, the alcoholic strength in the novel functional hibiscus flower and loquat wine is as follows: 12.6% vol; sugar content: 8.2 g/L; total acids (as citric acid): 4.1g/L, taste: the faint scent of the loquat is also sweet, and the color of the loquat is as follows: transparent wine red.
Comparative example 1
The preparation method is the same as that of example 1, and is characterized in that: the step (1.4) was omitted and the heat treatment was carried out in an oven at 80 ℃ for 1 h. .
Through testing, the alcohol content of the prepared functional hibiscus flower and loquat wine is as follows: 15% vol; sugar content: 3.5 g/L; total acids (as citric acid): 6.1g/L, taste: the light faint scent of loquat is sour and sweet, and the color is as follows: dark red.
Comparative example 2
The preparation method is the same as that of example 1, and is characterized in that: step (6) is omitted, the tannin is added into the aged wine, the mixture is stirred uniformly, and the mixture is filtered after standing for 5 days, and supernatant liquor is left to obtain raw wine;
through testing, the alcohol content of the prepared functional hibiscus flower and loquat wine is as follows: 14.9% vol; sugar content: 6.6 g/L; total acids (as citric acid): 7.9 g/L. And (3) taste: the light faint scent contains the sour and sweet of loquat: partial acid, color: dark red.
Claims (10)
1. A preparation method of functional hibiscus flower and loquat wine is characterized by comprising the following steps:
(1) pretreating the loquat bundle with leaves to obtain loquat bundle juice for later use;
(2) adding pectin and cellulose complex enzyme into flos Hibisci, performing enzymolysis for 1-2 hr, filtering to obtain flos Hibisci juice, and mixing with fructus Eriobotryae juice to obtain mixed solution;
(3) soaking glutinous rice in water, steaming at normal pressure, and spraying water on the cooked rice after the rice is steamed;
(4) adding the mixed solution and Saccharomyces cerevisiae into steamed glutinous rice, and fermenting at 28-32 deg.C for 4-7 days to obtain fermentation liquid; transferring the fermentation liquor to a post-fermentation tank, sealing, and performing post-fermentation at 15-18 deg.C for 10-14 d;
(5) separating after the post-fermentation is finished, transferring the clarified liquid into an aging tank, storing at 5-10 ℃ for 20-30 days, and aging;
(6) adding tannin into the aged wine, stirring, standing for 5-7d, filtering, and collecting supernatant to obtain wine base;
(7) canning, sealing, sterilizing, cooling to below 10 deg.C, and storing for more than 30 days to obtain the final product.
2. The method for preparing functional hibiscus flower and loquat wine according to claim 1, wherein the pretreatment step in step (1) is:
(1.1) separating the leaves of the loquat with leaves from the loquat fruits, respectively placing the leaves and the loquat fruits in a potassium permanganate solution, soaking for 1-2h, taking out the disinfected loquat leaves, brushing off microvilli on the surfaces of the leaves, and then washing the leaves and the disinfected loquat fruits with clean water;
(1.2) putting loquat fruits into rock candy, heating to 90-100 ℃, boiling for 15-20min, and then juicing to obtain loquat juice;
(1.3) adding water into the loquat leaves, pulping, and then stirring and mixing with the loquat juice to obtain loquat juice;
(1.4) adding white granulated sugar into the loquat stem liquid for several times while stirring, then adding ascorbic acid, and heating at the constant temperature of 80-100 ℃ for 1-2 hours to obtain the loquat juice.
3. The method for preparing functional hibiscus flower and loquat wine according to claim 2, wherein the mass ratio of the loquat fruit to the loquat leaf in step (1.1) is 1: 0.3-0.5.
4. The preparation method of functional hibiscus flower and loquat wine according to claim 2 or 3, wherein the mass ratio of the loquat fruit to the crystal sugar in step (1.2) is 100: 5-6.
5. The method for preparing functional hibiscus flower and loquat wine according to claim 2 or 3,
the mass ratio of the loquat leaves to the water in the loquat leaf pulping is 2-3: 1.
6. the method for preparing functional hibiscus flower and loquat wine according to claim 2,
the addition amount of white granulated sugar is 15-20% of the loquat liquid, and the addition amount of ascorbic acid is 3-5% of the loquat liquid.
7. The method for preparing functional hibiscus flower and loquat wine according to claim 1, wherein the mass ratio of hibiscus flower to loquat in step (2) is 1: 5-20.
8. The method for preparing functional hibiscus flower and loquat wine according to claim 1 or 7,
the mass ratio of the pectin to the cellulose compound enzyme is 1:1.5-2, and the mass ratio of the pectin to the cellulose compound enzyme to the hibiscus flower is 1: 100-200.
9. The preparation method of functional hibiscus flower and loquat wine according to claim 1, wherein the mass ratio of the glutinous rice and the loquats in step (3) is 1: 0.5-2, the addition amount of the saccharomyces cerevisiae is 0.5-4% g/L of the volume of the cooked glutinous rice, and the temperature is controlled at 25-30 ℃ after water spraying.
10. The method for preparing functional hibiscus flower and loquat wine according to claim 1, wherein the tannin is added in the step (6) in an amount of 0.3-0.5g/L of the aged wine volume.
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| CN103343072A (en) * | 2013-07-01 | 2013-10-09 | 福建省柘荣县天康茶业有限公司 | Nectar wine and preparation method thereof |
| CN103484304A (en) * | 2013-10-10 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Loquat sparkling wine |
| CN111057634A (en) * | 2018-10-17 | 2020-04-24 | 湘潭博奥生态科技有限公司 | Loquat wine making process |
| CN111057630A (en) * | 2018-10-17 | 2020-04-24 | 湘潭博奥生态科技有限公司 | Preparation method of loquat and glutinous rice flavored wine |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103343072A (en) * | 2013-07-01 | 2013-10-09 | 福建省柘荣县天康茶业有限公司 | Nectar wine and preparation method thereof |
| CN103484304A (en) * | 2013-10-10 | 2014-01-01 | 黄平县润发药业农民专业合作社 | Loquat sparkling wine |
| CN111057634A (en) * | 2018-10-17 | 2020-04-24 | 湘潭博奥生态科技有限公司 | Loquat wine making process |
| CN111057630A (en) * | 2018-10-17 | 2020-04-24 | 湘潭博奥生态科技有限公司 | Preparation method of loquat and glutinous rice flavored wine |
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