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Fructus crataegi sweet corn wine

A technology of sweet corn wine and sweet corn, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive system, etc., can solve problems such as difficult preservation, and achieve the effect of low price, good efficacy, and quality maintenance of fruit wine

Inactive Publication Date: 2017-02-15
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, hawthorn is a seasonal fruit, which is usually ripe and harvested from July to September, and it is not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0036] 1. The collection and processing process of hawthorn fruit is as follows:

[0037] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0038] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0039] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0040] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to f...

specific Embodiment 2

[0052] 1. The collection and processing process of hawthorn fruit is as follows:

[0053] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0054] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0055] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0056] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to f...

specific Embodiment 3

[0068] 1. The collection and processing process of hawthorn fruit is as follows:

[0069] (1) Raw material fruit collection: fresh hawthorn fruit that is eight or nine mature, has a yellowish-brown peel, and is free from diseases and insect pests is used as raw material;

[0070] (2) Fresh hawthorn fruit for the first time to remove astringency: soak the washed hawthorn fruit with a mixture of alcohol content of 25% + citric acid content of 2% + monosodium glutamate content of 1%, soak the hawthorn fruit thoroughly, and then wrap it in plastic film. Leave it for 7-10 days to remove the bitterness in the fruit;

[0071] (3) Segmentation and pitting: the hawthorn fruit is sliced ​​through the core with a corer, the core is removed, and the whole fruit is divided into 4 pieces to obtain the hawthorn pulp;

[0072] (4) Secondary removal of astringency: According to the ratio of pulp and water: 1:1.3, mix the pulp with water and then heat to make the hawthorn pulp soft, so as to f...

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Abstract

The invention relates to fructus crataegi sweet corn wine, which is prepared from the following steps of adopting ripe fructus crataegi fruits and sweet corns as raw materials, and then brewing according to a conventional fruit wine preparation method. Through applying the fructus crataegi sweet corn wine, the fructus crataegi fruits and the sweet corns are organically combined, so that the prepared fructus crataegi sweet corn wine has original nutrients and functional components of the fructus crataegi fruits and the sweet corns at the same time; since the sweet corns have a high sugar degree, a wine degree can be naturally generated without adding other sugars during a preparation method; the produced fructus crataegi sweet corn wine not only is rich in nutrients, but also has better effect, has a heavy fruit fragrance, is good in palatability and taste, can whet the appetite of people, and is a multifunctional health-care wine product with disease prevention and health maintenance. Through applying the fructus crataegi sweet corn wine provided by the invention, the current situation that highly processed products prepared fromthe fructus crataegi fruits and the sweet corns are rare is changed, the post-production way problem of the fructus crataegi fruits and the sweet corns is solved, the development of related industry of the fructus crataegi fruits and the sweet corns is driven, a new economic growth point is formed, and great economic benefit and social benefit are achieved.

Description

technical field [0001] The invention belongs to the technical field of preparation of novel fruit wine, and in particular relates to a hawthorn sweet corn wine. Background technique [0002] Hawthorn fruit, the fruit is sweet and sour, can produce body fluid and quench thirst, and can also be used as medicine. It is used in the spleen, stomach, and liver meridians, and has the effects of digesting food and eliminating accumulation, promoting blood circulation and dispelling blood stasis. Edible portion 76%. Each 100g contains energy 397kJ, water 73g, protein 0.5g, fat 0.6g, dietary fiber 3.1g, carbohydrate 22g, carotene 100μg, vitamin A 17μg; thiamine 0.02mg, riboflavin 0.02mg, niacin 0.4 mg; vitamin C 53mg, vitamin E 7.32mg; potassium 299mg, sodium 5.4mg, calcium 52mg, magnesium 19mg, iron 0.9mg, manganese 0.24mg, zinc 0.28mg, copper 0.11mg, phosphorus 24mg, selenium 1.22μg. It still contains lipase, tannin, etc., and ingredients that have inhibitory effects on Escherichi...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06A61K36/899A61P1/14
CPCC12G3/02A61K36/734A61K36/899C12G3/06A61K2300/00
Inventor 梁忠茂农彦
Owner GUANGXI JINGXI LIANGPENG FOOD
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