CN104403867A - Pineapple wine and preparation method thereof - Google Patents
Pineapple wine and preparation method thereof Download PDFInfo
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- CN104403867A CN104403867A CN201410698409.5A CN201410698409A CN104403867A CN 104403867 A CN104403867 A CN 104403867A CN 201410698409 A CN201410698409 A CN 201410698409A CN 104403867 A CN104403867 A CN 104403867A
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- pineapple
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides pineapple wine which is prepared from the following components in parts by mass: 3 to 5 parts of pineapple juice, 1 to 2 parts of solanum muricatum juice, 0.3 to 0.5 part of cucumber juice and 12.9 to 37.5 parts of pure water. The invention further provides a preparation method for the pineapple wine. The pineapple wine is rich and comprehensive in nutrient, favorable for the absorption of a human body, high in fruity flavor, delicious, fresh, tasty and suitable for all kinds of people to drink, and has a pure taste.
Description
Technical field
The present invention relates to a kind of pineapple wine and preparation method thereof.
Background technology
Fruit wine is the sugar of fruit itself is become alcohol wine by saccharomycetes to make fermentation, the local flavor containing fruit and alcohol.Generally focus on the epoch of nutrient health people, the consumption of fruit wine increases day by day, has good development prospect.
Fruit wine is exactly whole nutrition of having drawn in fruit and the wine made in simple terms, the amino acid wherein containing abundant VITAMIN and needed by human body.Even if sometimes eat something rare the nutrition that fruit can not absorb, but can be absorbed by fruit wine, because nutritive ingredient has been dissolved completely in fruit wine.Contain a large amount of polyphenol in fruit wine simultaneously, the effect suppressing fat to be piled up in human body can be played, make people be not easy accumulation fat and proud flesh.In addition, compared with other drinks, fruit wine is more obvious for the effect of nursing heart, adjustment women mood.
Summary of the invention
The invention provides a kind of pineapple wine; For this reason, the present invention also provides its preparation method.
The invention provides a kind of pineapple wine, described pineapple wine is prepared from by each component of following mass fraction: pineapple juice 3-5 part, ginseng juice 1-2 part, Sucus Cucumidis sativi 0.3-0.5 part, pure water 12.9-37.5 part.
Preferably, described pineapple wine is prepared from by each component of following mass fraction: pineapple juice 4 parts, ginseng juice 1.5 parts, Sucus Cucumidis sativi 0.4 part, pure water 20 parts.
The present invention also provides the preparation method of above-mentioned pineapple wine, and step is as follows: (1), by peeling pineapple, squeezes the juice; Herba Herminii and cucumber are cleaned respectively, drying squeezes the juice;
(2) by pineapple juice, ginseng juice, Sucus Cucumidis sativi mixing, mixture quality 3-5 pure water is doubly added, sugar addition, acidity; Adding appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, and fermentation 15-20 days, obtains former wine;
(3) former wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, store 3-5 month, filter, collect filtrate, obtain pineapple wine for 10-15 DEG C.
Pineapple wine of the present invention is nutritious and comprehensive, is conducive to absorption of human body, and fruital is given prominence to, and sweet and sour taste is pure and fresh tasty and refreshing, pure taste, is applicable to various drunk by people.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.
embodiment 1
The formula of pineapple wine of the present invention is as follows:
Pineapple juice 4kg, ginseng juice 1.5kg, Sucus Cucumidis sativi 0.4kg, pure water 20kg.
The preparation method of pineapple wine of the present invention is:
(1) by peeling pineapple, squeeze the juice; Herba Herminii and cucumber are cleaned respectively, drying squeezes the juice;
(2) by 4kg pineapple juice, 1.5kg ginseng juice, the mixing of 0.4kg Sucus Cucumidis sativi, mixture quality 20kg pure water is doubly added, sugar addition, acidity; Adding appropriate yeast, is 25 DEG C of bottom fermentations in temperature, ferments 18 days, obtains former wine;
(3) former wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, store 4 months for 12 DEG C, filter, collect filtrate, obtain pineapple wine.
embodiment 2
The formula of pineapple wine of the present invention is as follows:
Pineapple juice 5kg, ginseng juice 2kg, Sucus Cucumidis sativi 0.5kg, pure water 37.5kg.
The preparation method of pineapple wine of the present invention is:
(1) by peeling pineapple, squeeze the juice; Herba Herminii and cucumber are cleaned respectively, drying squeezes the juice;
(2) by 5kg pineapple juice, 2kg ginseng juice, the mixing of 0.5kg Sucus Cucumidis sativi, mixture quality 37.5kg pure water is doubly added, sugar addition, acidity; Adding appropriate yeast, is 24 DEG C of bottom fermentations in temperature, ferments 20 days, obtains former wine;
(3) former wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, store 3 months for 15 DEG C, filter, collect filtrate, obtain pineapple wine.
embodiment 3
The formula of pineapple wine of the present invention is as follows:
Pineapple juice 3kg, ginseng juice 1kg, Sucus Cucumidis sativi 0.3kg, pure water 12.9kg.
The preparation method of pineapple wine of the present invention is:
(1) by peeling pineapple, squeeze the juice; Herba Herminii and cucumber are cleaned respectively, drying squeezes the juice;
(2) by 3kg pineapple juice, 1kg ginseng juice, the mixing of 0.3kg Sucus Cucumidis sativi, mixture quality 12.9kg pure water is doubly added, sugar addition, acidity; Adding appropriate yeast, is 26 DEG C of bottom fermentations in temperature, ferments 15 days, obtains former wine;
(3) former wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, store 5 months for 10 DEG C, filter, collect filtrate, obtain pineapple wine.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a pineapple wine, is characterized in that: described pineapple wine is prepared from by each component of following mass fraction: pineapple juice 3-5 part, ginseng juice 1-2 part, Sucus Cucumidis sativi 0.3-0.5 part, pure water 12.9-37.5 part.
2. pineapple wine according to claim 1, is characterized in that: described pineapple wine is prepared from by each component of following mass fraction: pineapple juice 4 parts, ginseng juice 1.5 parts, Sucus Cucumidis sativi 0.4 part, pure water 20 parts.
3. the preparation method of a kind of pineapple wine described in claim 1 or 2, is characterized in that: step is as follows: (1), by peeling pineapple, squeezes the juice; Herba Herminii and cucumber are cleaned respectively, drying squeezes the juice;
(2) by pineapple juice, ginseng juice, Sucus Cucumidis sativi mixing, mixture quality 3-5 pure water is doubly added, sugar addition, acidity; Adding appropriate yeast, is 24-26 DEG C of bottom fermentation in temperature, and fermentation 15-20 days, obtains former wine;
(3) former wine is placed in 2 DEG C of placements and carries out deepfreeze in 2 days, then in 20h, be warming up to 10 DEG C, store 3-5 month, filter, collect filtrate, obtain pineapple wine for 10-15 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698409.5A CN104403867A (en) | 2014-11-28 | 2014-11-28 | Pineapple wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698409.5A CN104403867A (en) | 2014-11-28 | 2014-11-28 | Pineapple wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104403867A true CN104403867A (en) | 2015-03-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410698409.5A Pending CN104403867A (en) | 2014-11-28 | 2014-11-28 | Pineapple wine and preparation method thereof |
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| CN (1) | CN104403867A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104830603A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Method for preparing pineapple wine |
| CN106754077A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of pineapple wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613994A (en) * | 2003-11-04 | 2005-05-11 | 苏庆杰 | Brewery of fruit wine |
| KR20090081703A (en) * | 2008-01-24 | 2009-07-29 | 창녕군 | Brew using onion and brewing method for the same |
| CN103103053A (en) * | 2012-09-07 | 2013-05-15 | 周慧丽 | Okra fruit and vegetable composite liquor and preparation method thereof |
-
2014
- 2014-11-28 CN CN201410698409.5A patent/CN104403867A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613994A (en) * | 2003-11-04 | 2005-05-11 | 苏庆杰 | Brewery of fruit wine |
| KR20090081703A (en) * | 2008-01-24 | 2009-07-29 | 창녕군 | Brew using onion and brewing method for the same |
| CN103103053A (en) * | 2012-09-07 | 2013-05-15 | 周慧丽 | Okra fruit and vegetable composite liquor and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴翔，等: "复合发酵果酒的研制", 《酿酒科技》 * |
| 王玲: "天然低度菠萝酒加工技术研究", 《酿酒科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104629993A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Method for brewing mulberry pineapple alcoholic drink |
| CN104830603A (en) * | 2015-05-11 | 2015-08-12 | 柳州贵族酒业有限公司 | Method for preparing pineapple wine |
| CN106754077A (en) * | 2017-01-24 | 2017-05-31 | 上海应用技术大学 | A kind of brewing method of pineapple wine |
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Application publication date: 20150311 |
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| RJ01 | Rejection of invention patent application after publication |