CN1384185A

CN1384185A - Sugar-free fruity wine and its making process

Info

Publication number: CN1384185A
Application number: CN 01116003
Authority: CN
Inventors: 郑万炎
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-05-08
Filing date: 2001-05-08
Publication date: 2002-12-11

Abstract

The present invention relates to a sugar-free fruity wine. The sugar-free fruity wine includes fruity wine obtained through fermentation process and with low alcohol content, sweetener also suitable for diabetic, obesity patient and other sugar fasting patient and water. It contains alcohol in low content and few residual sugar and is also suitable for drinking by obesity patient and other sugar fasting patient, and drinking the sugar-free fruity wine can avoid the negative effect of sugar. The fruit wine with low alcohol content may be drunk by diabetic.

Description

Sugar-free fruity wine and manufacture method thereof

The present invention relates to sugar-free fruity wine and manufacture method thereof.

Along with improving constantly of people's living standard, diseases such as the diabetes that edible white sugar is brought out, obesity, carious tooth are increasing, and existing fruit wine adopts white sugar to convert system, contains a large amount of sugars, is unwell to diet white sugar person, and obesity people and diabetic population are drunk.

The purpose of this invention is to provide a kind of sugar-free fruity wine and manufacture method thereof.

Another object of the present invention provides an above-mentioned manufacture method, the product that makes.

The objective of the invention is to realize in the following way, it is work in-process that fruit forms low-alcoholic fruit beverage wine through the brew of traditional zymotic technology, and accounting for weight percent is 5～8%; It is 0～30% that the interpolation correctives accounts for weight percent, and surplus is a tap water, its mixing is stirred block even filtration, and is canned, and the sterilization and disinfection sealing gets final product.

Above-mentioned fruit beverage wine is that following fruit fermentation brew one of forms: hawthorn, Kiwifruit, red bayberry, Fructus Hippophae, Fructus Pruni pseudocerasi.

Correctives can be the various sweeting agents that are suitable for diet white sugar person, obesity and diabetes patient as sweetener, Momordica-Glycosides, Xylitol etc.; Acidity regulators such as citric acid; The red tinting material that waits of NP; Sanitass such as Sodium Benzoate; The carbonic acid gas carburization agent that light sparkling wine uses; Correctivess such as thickening materials such as pectin, solidified tannin are arbitrary combination wherein.

Sugar-free fruity wine manufacture method of the present invention is easy easily, used raw material is all commercially available, prepared product color is suitable, transparent with the fruit color and luster, the smell of fruits is very sweet, pure and mild, residual minute quantity sugar, be sugar-free low-alcoholic fruit wine drink, be suitable for diet white sugar person, obesity people drinks, he healthy people drinks and can avoid the negative impact that brings.The sugar-free fruity wine diabetics that alcoholic strength is lower can drink.

Further specify in conjunction with the embodiments

Various fruit wine drink weight percents are as follows:

Sweetener Momordica-Glycosides xylitol citric acid purple is with the red Sodium Benzoate sorbic acid of red NP carbon dioxide pectin solidified tannin fruit beverage beverage water

Yangtao wine-2-0.01-0.01 0.06--0.1 0.5 45 52.31

Hawthorn Fruit Wine--16 0.01-0.01 0.06--0.1 0.5 52 31.32

Red hayberry wine 0.1--0.01 0.04--0.06-0.1 0.5 60 39.19

Seabuckthorn wine 0.1--0.01 0.04--0.06-0.1 0.5 65 34.19

Cherry wine 7 2-0.01 0.04-0.03-0.3Mpa 0.1 0.5 51 46.31

Stirring after the various fruit wine drink composition combination dissolvings, it is canned to filter, and packs through 70 ℃ of 20 minutes sterilization and disinfection to get final product.

Claims

1, a kind of sugar-free fruity wine, it is characterized in that low-alcoholic alcoholic drink that fruit forms through the brew of traditional zymotic technology be work in-process to account for weight ratio be 5～80%, adding various correctivess, to account for weight ratio be 0～5%, surplus is that tap water is formed.

2,, it is characterized in that fruit beverage wine is that following fruit fermentation brew one of forms: hawthorn, Kiwifruit, red bayberry, Fructus Hippophae, Fructus Pruni pseudocerasi in the described sugar-free fruity wine as described in claims.

3,, it is characterized in that described correctives can be to be suitable for the edible various sweetening agents of diet white sugar person, obesity people and diabetes such as sweetener, Momordica-Glycosides, Xylitol etc. as described in claims; Acidity regulators such as citric acid; The red tinting material that waits of NP; Sanitass such as Sodium Benzoate; The carbonic acid gas carburization agent that light sparkling wine uses; Thickening materials such as tartaric acid, correctivess such as solidified tannin are arbitrary combination wherein.

4, as described in claims 1 to 3, it is characterized in that the sugar-free fruity wine of gained, be low-alcoholic, residual minute quantity sugar is sugar-free fruity wine, is suitable for diet white sugar person, obesity people drinks, and healthy people drinks the negative impact that can avoid white sugar to bring.The sugar-free fruity wine diabetics that ethanol content is lower can drink.