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Peach wine processing method

A processing method and peach wine technology, applied in the field of peach wine processing, can solve the problems of inedible peaches, peaches that have not been on the market for a long time, and peaches that have not been stored for a long time, so as to achieve sweet and delicious taste, prolong the eating time, and improve the processing technology Scientific and reasonable effect

Inactive Publication Date: 2015-12-16
徐金芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But peaches are not on the market for a long time, and peaches are not stored for a long time, so peaches cannot be eaten in other seasons
There are no other product forms of peaches currently on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for processing peach wine. The peaches are made of nectarines. The steps are as follows: after the peaches are very ripe, they are first washed with clear water, soaked in 0.15% surface alkali for 5-10 minutes, then washed twice with clear water, dried naturally, put into In the fermenter, add 0.2% white sugar for the first fermentation, the first fermentation time is 60 days, and the ambient temperature is 15-23°C; during the fermentation process, the lid is opened and stirred once a week. The purpose of opening the lid is to discharge gas. After the first fermentation, filter with a filter screen of 0.5-5mm, and take the filtrate for secondary fermentation. The fermentation time is 45 days, and the fermentation environment temperature is also 15-23°C. Before the fermentation of the fermentation tank, oil and water removal treatment is carried out. Add surface alkali and water to the fermentation tank, scrub the tank wall, rinse with clean water after scrubbin...

Embodiment 2

[0017] The invention discloses a processing method of peach wine, and the peaches are made of wool peaches. The processing steps are as follows: after the peaches are very ripe, wash them with clean water first, soak them in 0.16% flour soda for 5-10 minutes, then wash them twice with clean water, dry them naturally, put them in a fermenter, add 0.3% white sugar for the first For the second fermentation, the first fermentation time is 55 days, and the ambient temperature is 15-23°C; the lid is opened and stirred once a week during the fermentation process, and the purpose of opening the lid is to exhaust gas. After the first fermentation, filter with a 1mm filter, and take the filtrate for secondary fermentation. The fermentation time is 45 days, and the fermentation environment temperature is also 15-23°C. Before the fermentation of the fermentation tank, oil and water removal treatment is carried out. Add surface alkali and water to the fermentation tank, scrub the tank wall...

Embodiment 3

[0019] The invention discloses a processing method of peach wine, and the peaches are made of wool peaches. The processing steps are as follows: after the peaches are very ripe, wash them with clean water first, soak them in 0.2% flour soda for 5-10 minutes, then wash them twice with clean water, dry them naturally, put them in a fermenter, add 0.4% white sugar for the first For the second fermentation, the first fermentation time is 60 days, and the ambient temperature is 15-23°C; during the fermentation process, the lid is opened and stirred once a week. The purpose of opening the lid is to exhaust gas. After the first fermentation, filter with a 1mm filter, take the filtrate for secondary fermentation, the fermentation time is 50 days, and the fermentation environment temperature is also 15-23°C. Before the fermentation of the fermentation tank, oil and water removal treatment is carried out. Add surface alkali and water to the fermentation tank, scrub the tank wall, rinse ...

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Abstract

The invention discloses a peach wine processing method which comprises the following steps: after the peaches are completely mature, cleaning with clean water, putting the peaches into sodium carbonate decahydrate, soaking for 5-10 min, then cleaning with clean water twice, naturally airing, putting the peaches into a fermentation cylinder, adding a 0.1-0.4% sweetening agent, and conducting first fermentation for 1-2 months at the environmental temperature of 15-23 DEG C, wherein in the fermentation process, the fermentation cylinder is uncovered once a week for stirring, and the purpose of uncovering is air discharge; after the first fermentation is finished, filtering with a filter screen, taking a filtrate, and conducting secondary fermentation for 1.5-2 months at the fermentation environmental temperature of 15-23 DEG C. The invention aims to provide the peach wine processing method, the peaches can be prepared into fruit wine to be stored in long term, and the edible time is prolonged; the peach wine processing process is scientific and reasonable, and prepared peach wine is fragrant and sweet in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of peach wine. Background technique [0002] There are many varieties of peaches, which are divided into ordinary peaches, nectarines, flat peaches, oiled flat peaches, processed peaches and ornamental peaches. Peach has the effect of nourishing qi and blood, nourishing yin and promoting body fluid. It can be used for those who suffer from deficiency of qi and blood, sallow complexion, palpitation and shortness of breath after a serious illness; peach has a high iron content and is an ideal supplementary food for iron-deficiency anemia patients; peach contains potassium Rich in sodium and low in sodium, it is suitable for patients with edema; peach kernel has the effect of promoting blood circulation, removing stasis, moistening intestines and laxative, and can be used for adjuvant treatment of amenorrhea and bruises; peach kernel extract has anticoagu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 徐金芳
Owner 徐金芳
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