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Normal juice loquat wine and preparation method thereof

A production method and technology of loquat wine, applied in the field of raw juice loquat wine and its production, can solve the problems of no health care function, low concentration of raw juice, low nutritional content, etc., and achieve obvious health care function, short storage time and high purity Effect

Inactive Publication Date: 2011-05-11
FUQING QINGQINGCAO LOQUAT WINE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing dry loquat juice wines on the market are basically only used as beverages, with low concentration of original juice, low nutritional content, and poor taste
In addition, these fruit juice wines basically do not have health care functions, and there are three difficult problems of bitterness, astringency and sourness.

Method used

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  • Normal juice loquat wine and preparation method thereof
  • Normal juice loquat wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare loquat wine according to the following steps:

[0035] ①Put the picked fresh loquat fruit at room temperature for 5 days, wash the fresh loquat fruit, and disinfect the fresh loquat fruit.

[0036] ② After the cleaned fresh loquat fruit is pitted, the remaining part is crushed and made into pulp.

[0037] ③Take 35 parts of white sugar, 0 parts of fermented oatmeal, and 100 parts of pulp prepared in step ②, stir and mix evenly.

[0038] ④ Put the mixed and stirred materials in step ③ into a sealed aseptic tank for the first stage of fermentation. During the fermentation period, keep the temperature in the tank at 25°C, and the fermentation time is 48 days. The fermentation period is divided into three stages: the first stage is 4 days, the material is stirred once a day during the period; the second stage is 12 days, the material is stirred once every 4 days during the period; the third stage is 32 days, the material is stirred once every 8 days during the perio...

Embodiment 2

[0043] Prepare loquat wine according to the following steps:

[0044] ①Put the picked fresh loquat fruit at room temperature for 2 days, then wash the fresh loquat fruit, and disinfect and sterilize the fresh loquat fruit.

[0045] ② After the cleaned fresh loquat fruit is pitted, the remaining part is crushed and made into pulp.

[0046] ③Take 30 parts of white sugar, 0.5 part of fermented gnocchi, and 100 parts of pulp prepared in step ②, and stir to mix evenly.

[0047] ④Put the mixed and stirred materials in step ③ into a sealed aseptic tank for the first phase of fermentation. During the fermentation period, keep the temperature in the tank at 10°C, and the fermentation time is 90 days. The fermentation period is divided into three stages: the first stage is 5 days, the material is stirred once a day during the period; the second stage is 15 days, the material is stirred once every 3 days during the period; the third stage is 70 days, the material is stirred once every 7 d...

Embodiment 3

[0052] Prepare loquat wine according to the following steps:

[0053] ①Place the picked fresh loquat fruit at room temperature for 30 days, then wash the fresh loquat fruit, and disinfect and sterilize the fresh loquat fruit.

[0054] ② After the cleaned fresh loquat fruit is pitted, the remaining part is crushed and made into pulp.

[0055] ③Take 25 parts of white sugar, 1 part of fermented gnocchi, and 100 parts of fruit pulp prepared in step ②, stir and mix evenly.

[0056] ④Put the mixed and stirred materials in step ③ into a sealed aseptic tank for the first phase of fermentation. During the fermentation period, keep the temperature in the tank at 30°C, and the fermentation time is 30 days. The fermentation period is divided into three stages: the first stage is 1 day, the material is stirred once a day during the period; the second stage is 5 days, the material is stirred once every 5 days during the period; the third stage is 24, the material is stirred once every 8 da...

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Abstract

The invention relates to a normal juice loquat wine and the making method. The normal juice loquat wine is fermented with syrup 100 parts made by loquat fresh fruit without stone and fermentation yeast 0-2 parts. The making method of the normal juice loquat wine comprises the following procedures: cleaning and sanitizing loquat fresh fruit; removing stone to obtain syrup; mixing syrup 100 parts, sugar 15-35 parts and fermentation yeast 0-2 parts homogeneously; proceeding with the first fermentation about 30-90 days in the sealable and germ-free tank at 10-30DEG C in proper mixing condition; separating wine residue from wine and putting the separated wine in the sealable and germ-free tank in order to deposit directly more than one month; proceeding with the second fermentation for liquid without deposit in the sealable and germ-free tank at 5-20DEG C at last. The loquat wine can be drunk as the wine or beverage, which has the apparent health care function, and can prevent and subsidiarily treat respiratory disease such as cough and throat hurt and the like and lung pollution disease.

Description

technical field [0001] The invention relates to a raw juice loquat wine and a preparation method thereof, which is used for making sweet wine type fruit juice wine. Background technique [0002] Existing dry type loquat juice wines on the market are basically just used as beverages, and the original juice concentration is low, the nutritional labeling is low, and the mouthfeel is poor. In addition, these juice wines basically do not have health care functions, and there are three difficult problems of bitterness, astringency and sourness. Contents of the invention [0003] The object of the present invention is to provide a kind of raw juice loquat wine and its preparation method, it can not only be used as drink or drink, and has obvious health-care function, and the respiratory tract disease such as cough, sore throat and lung are polluted by air. patients have preventive and adjuvant therapeutic effects. [0004] In order to realize the above-mentioned purpose of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 林岳
Owner FUQING QINGQINGCAO LOQUAT WINE BREWING
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