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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.

Inactive Publication Date: 2018-12-21
FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present in mainland my country, the fruit wine made from the whole gerbera fruit is often sour and astringent, the taste is not good, and it is difficult to swallow, especially not suitable for women's taste, and the anthocyanin content in the wine is also much lower than that in wine. Therefore, by improving the brewing formula to prepare fruity, sweet and high-anthocyanin Jiabao fruit wine, it not only caters to the taste needs of women, but also caters to women's health care needs such as beauty and beauty, anti-aging, blood and qi. The diversification and market share of Jiabao fruit wine are of great significance

Method used

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  • Flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and making method thereof
  • Flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and making method thereof
  • Flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

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;

[0...

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Abstract

The invention discloses flower and fruit fragrant and sweet anthocyanin plinia cauliflora wine and a making method thereof. The plinia cauliflora wine is made of the following raw materials in parts by weight: 300-400 parts of plinia cauliflora, 100-200 parts of pomegranate juice, 40-50 parts of mulberry juice, 40-50 parts of sugar, 5-8 parts of yeast, 30-50 parts of longan aril, 20-40 parts of red dates, 5-10 parts of lycium barbarum, 10-20 parts of roses and 10-20 parts of sweet-scented osmanthus. The plinia cauliflora wine disclosed by the invention is thick in plinia cauliflora wine flowerand fruit fragrance, moderate in sweetness when being taken, particularly fresh and delicious in taste, free of sourness or bitterness and rich in component such as anthocyanin, gallic acid, vitamins, polysaccharide, mineral substances and amino acids, has the effects of preventing oxidation, preventing aging, beautifying faces, enriching blood and tonifying qi, nourishing liver and tonifying kidney, nourishing blood and calming nerve, promoting immunity, generating body fluid and moistening dryness, and the like, and is particularly applicable to female taste and healthcare requirements.

Description

technical field [0001] The invention relates to the technical field of health-care wine, in particular to a flower-and-fruit sweet high-anthocyanin Jiabao fruit wine and a preparation method thereof. Background technique [0002] Fruit wine is a beverage wine made from various fruits through crushing, squeezing, extracting juice, fermentation, clarification, aging and other processes. It has low alcohol content, mild and refreshing wine quality, strong fruit aroma and high nutritional value. It basically maintains the natural nutrients in the fruit, and has a unique flavor and color, so it is favored by consumers. There are many kinds of fruit wines, each of which has different flavors due to different raw materials, and the nutritional value of fruit wines is also not the same. The ripe fruit pulp of Myrciaria cauliflora (DC.) Berg is juicy and translucent. When fully ripe, it is extremely sweet, with an average sweetness of 13 to 18 degrees. It has a unique taste and a fr...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 邱珊莲林宝妹郑开斌张少平林巧莉洪佳敏张帅
Owner FUJIAN ACADEMY OF AGRI SCI SUBTROPICAL AGRI RES INST
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