Flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and making method thereof
A high-anthocyanin, sweet-smelling technology, applied in the field of health wine, can solve problems such as poor taste, heavy sour taste, difficult to swallow, etc.
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Embodiment 1
[0025] A fruity and sweet high anthocyanin Jiabao fruit wine, prepared from the following raw materials in parts by weight: 300 parts of Jiabao fruit, 100 parts of pomegranate juice, 40 parts of mulberry juice, 40 parts of white sugar, 5 parts of Saccharomyces cerevisiae, longan 30 parts of meat, 20 parts of red dates, 5 parts of wolfberry, 10 parts of roses, 10 parts of sweet-scented osmanthus. The preparation method of the flower and fruit sweet type high anthocyanin Jiabao fruit wine comprises the following steps:
[0026] 1) Clean the fresh Jiabao fruit, dry it naturally, and crush it to get Jiabao fruit puree;
[0027] 2) Clean the fresh pomegranate, peel and remove the seeds, squeeze the juice to obtain pomegranate juice, and store it in a freezer at -20°C for later use;
[0028] 3) Soak the mulberry in salt water for 30 minutes, remove it, wash out the salt water with sterilized water, and crush it to obtain mulberry juice;
[0029] 4) Mix Jiabao fruit puree, pomegran...
Embodiment 2
[0034]A fruity and sweet high anthocyanin Jiabao fruit wine, prepared from the following raw materials in parts by weight: 350 parts of Jiabao fruit, 150 parts of pomegranate juice, 45 parts of mulberry juice, 45 parts of white sugar, 7 parts of Saccharomyces cerevisiae, longan 40 parts of meat, 30 parts of red dates, 8 parts of wolfberry, 15 parts of roses, 15 parts of sweet-scented osmanthus. The preparation method of the flower and fruit sweet type high anthocyanin Jiabao fruit wine comprises the following steps:
[0035] 1) Clean the fresh Jiabao fruit, dry it naturally, and crush it to get Jiabao fruit puree;
[0036] 2) Clean the fresh pomegranate, peel and remove the seeds, squeeze the juice to obtain pomegranate juice, and store it in a freezer at -20°C for later use;
[0037] 3) Soak the mulberry in salt water for 35 minutes, remove it, wash out the salt water with sterilized water, and crush it to obtain mulberry juice;
[0038] 4) Mix Jiabao fruit puree, pomegrana...
Embodiment 3
[0043] A fruity and sweet high anthocyanin Jiabao fruit wine and its preparation method, which is prepared from the following raw materials in parts by weight: 400 parts of Jiabao fruit, 200 parts of pomegranate juice, 50 parts of mulberry juice, 50 parts of white sugar, and 8 parts of yeast 50 servings of longan meat, 40 servings of red dates, 10 servings of wolfberry, 20 servings of roses, and 20 servings of sweet-scented osmanthus. The preparation method of the flower and fruit sweet type high anthocyanin Jiabao fruit wine comprises the following steps:
[0044] 1) Clean the fresh Jiabao fruit, dry it naturally, and crush it to get Jiabao fruit puree;
[0045] 2) Clean the fresh pomegranate, peel and remove the seeds, squeeze the juice to obtain pomegranate juice, and store it in a freezer at -20°C for later use;
[0046] 3) Soak the mulberry in salt water for 40 minutes, remove it, wash out the salt water with sterilized water, and crush it to obtain mulberry juice;
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