Amelanchier alnifolia rice wine and preparation method thereof

Abstract

Amelanchier alnifolia rice wine is prepared from raw materials in parts by weight as follows: 60-70 parts of glutinous rice, 20-35 parts of mature amelanchier alnifolia fruit, 10-18 parts of mature sour cherry fruit, 0.6-1 part of sweet distiller's yeast, 0.04-0.08 parts of pectinase and 0.5*10<-5>-1*10<-5> parts of vitamin D2 powder, and is preferably prepared from the raw materials in parts by weight as follows: 65 parts of the glutinous rice, 28 parts of the mature amelanchier alnifolia fruit, 14 parts of the mature sour cherry fruit, 0.8 parts of the sweet distiller's yeast, 0.06 parts of the pectinase and 0.75*10<-5> parts of the vitamin D2 powder. A preparation method of the amelanchier alnifolia rice wine comprises the following steps: the glutinous rice is cooked firstly, two kinds of fruit are cleaned, stoned and prepared to form fruit pulp, the distiller's yeast and the f pectinase are blended with the two kinds of fruit pulp, a fruit pulp mixture is obtained, the vitamin D2 powder is prepared to form a vitamin D2 solution by the aid of alcohol, then the fruit pulp mixture and the vitamin D2 solution are mixed with the cooked glutinous rice, the mixture is compacted, a pit is made, the mixture is fermented at 30-32 DEG C, a fermented mixed solution is subjected to solid-liquid separation with rice wine making filter cloth, a separated liquid is left to stand at 2-4 DEG C, supernatant is taken, and a finished amelanchier alnifolia rice wine product is obtained.

Description

technical field [0001] The invention provides an alder leaf Tangdi rice wine and a preparation method thereof. Background technique [0002] Alder leaf Tangdi is a deciduous small tree or shrub of the Rosaceae Tangdi genus, 1.5 to 3.0 meters high, native to North America, and also distributed in Europe and Asia; the fruit of Alder leaf Tangdi is a pear-shaped berry, containing 11%-19% sugar, 1.9%-9.7% protein, rich in minerals, of which 88 mg of calcium per 100 grams of fresh fruit is the first in all kinds of fruits, so it is also called high-calcium Tangdi, containing 400 mg of magnesium, It contains 300 mg of potassium, 79 mg of iron, 3.28 mg of zinc, and trace elements such as sodium and manganese. Its fruit also contains pectin, anthocyanins, chlorogenic acid derivatives and 18 kinds of essential amino acids and other activities It has the effect of preventing and treating many diseases such as heart disease, diabetes and cancer. Although the mature fruit of Alnus tan...

AI Technical Summary

Problems solved by technology

Although the ripe fruit of Alnus tangdi is sweet and juicy, it has poor storability and is prone to browning and softening after a few hours of picking, which is not conducive to storage and transportation, so it is little known; to make it into In the daily life of ordinary people, it is necessary to develop the nutrient-rich Alder leaf Tangdi fruit into a product that is easy to sell and preserve. However, the current research on Alder leaf Tangdi is mainly focused on cultivation and improvement, and the development and utilization of the fruit is still in the exploratory stage. At the research and development stage, there have been no relevant reports on the formed compound products, which is also the main problem facing the current alder leaf Tangdi industry