Preparation method of honey and lemon wine

A technology of lemon wine and honey, applied in the food field, can solve the problems of bad taste of lemon wine, harmful to the body, etc., and achieve the effects of reasonable ratio, full retention of nutrients and good taste.

Inactive Publication Date: 2019-04-05
SINO FRENCH JOINT VENTURE DYNASTY WINERY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, because a large amount of sucrose is used to cover the sour taste of lemons, it is harmful to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of honey limoncello, comprising the steps of:

[0023] (1) Wash and slice 50 parts of fresh lemons, put them into unbarrelled XO original wine whose temperature has been reduced to 40% Vol, and soak;

[0024] (2) In step (1), the lemon is soaked for three months and then separated to obtain lemon leaching liquid A;

[0025] (3) Another 50 portions of fresh lemons were washed and sliced, soaked in Ugni Blanc wine prepared to be distilled in a Charente-style still, and circulated every day. After one month, the supernatant was distilled. This distillation is for better Extract and retain the aromatic substances of lemon, and take one distillation to obtain lemon distillation B liquid with an alcohol content of 30% Vol;

[0026] (4) Mix lemon leaching liquid A and lemon distilling liquid B at a ratio of 3:1, then add Sophora japonica honey, adjust to total sugar 65g / L, pure water, citric acid, adjust to total acidity 5.8g / L to obtain honey For limonc...

Embodiment 2

[0033] A preparation method of honey limoncello, comprising the steps of:

[0034] (1) Wash and slice 50 parts of fresh lemons, put them into unbarrelled XO original wine whose temperature has been reduced to 40% Vol, and soak;

[0035] (2) In step (1), the lemon is soaked for three months and then separated to obtain lemon leaching liquid A;

[0036] (3) Another 50 portions of fresh lemons were washed and sliced, soaked in Ugni Blanc wine prepared to be distilled in a Charente-style still, and circulated every day. After one month, the supernatant was distilled. This distillation is for better Extract and retain the aromatic substances of lemon, and take one distillation to obtain lemon distillation B liquid with an alcohol content of 30% Vol;

[0037] (4) Mix lemon leaching solution A and lemon distilling solution B at 2:1, then add Sophora japonica honey, adjust to total sugar 65g / L, pure water, citric acid, adjust to total acidity 5.8g / L to obtain honey For limoncello, g...

Embodiment 3

[0044] A preparation method of honey limoncello, comprising the steps of:

[0045] (1) Wash and slice 50 parts of fresh lemons, put them into unbarrelled XO original wine whose temperature has been reduced to 40% Vol, and soak;

[0046] (2) In step (1), the lemon is soaked for three months and then separated to obtain lemon leaching liquid A;

[0047] (3) Another 50 portions of fresh lemons were washed and sliced, soaked in Ugni Blanc wine prepared to be distilled in a Charente-style still, and circulated every day. After one month, the supernatant was distilled. This distillation is for better Extract and retain the aromatic substances of lemon, and take one distillation to obtain lemon distillation B liquid with an alcohol content of 30% Vol;

[0048] (4) Mix lemon leaching liquid A and lemon distilling liquid B at a ratio of 4:1, then add Sophora japonica honey to a total sugar of 65g / L, pure water and citric acid to a total acidity of 5.8g / L to obtain honey For limoncell...

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PUM

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Abstract

The invention relates to a preparation method of honey and lemon wine. The method comprises the following steps: (1) soaking 50 parts of fresh lemon in XO raw wine, wherein the XO raw wine is not putinto a barrel; (2) obtaining a lemon leaching solution A; (3) taking another 50 parts of fresh lemon, washing and slicing, and soaking in ugni blanc wine to obtain lemon distillate B; (4) mixing the lemon leaching solution A with the lemon distillate B, then blending mixed liquid with flos sophorae honey to adjust the total sugar content to be 65 g/L, and adding purified water and citric acid to obtain the honey and lemon wine with an alcohol content of 22% Vol; (5) performing clarification treatment; (6) freezing; (7) filtering and filling; and (8) packaging a finished product and putting instorage. The preparation method involved in the invention has the advantages that (1) a process is exquisite; distillation in step (3) is performed to better extract and retain aromatic substances inlemons; and one-time distillation is adopted; and (2) the ratio of all materials is reasonable; the best taste is reached; and the nutrients of the obtained wine are also maintained to the utmost extent.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of honey limoncello. Background technique [0002] Lemons are rich in vitamin C, sugars, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin, and high levels of potassium And low sodium, etc., are very beneficial to the human body. Vitamin C can maintain the production of various tissues and intercellular substances in the human body, and maintain their normal physiological functions. The matrix, bonding and colloid in the human body all need vitamin C to protect. When vitamin C is deficient, the interstitium between cells--the jelly will also become less. Like this, cell tissue will become brittle, loses the ability of resisting external force, and scurvy just occurs easily in human body, and it also has more purposes, as the effect such as preventing cold, stimulating hematopoiesis ...

Claims

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Application Information

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IPC IPC(8): C12H6/02C12G3/055
CPCC12G3/04
Inventor 李艳华王芳刘莹周晓芳王勇张军
Owner SINO FRENCH JOINT VENTURE DYNASTY WINERY
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