CN106754021A - A kind of hawthorn Yangtao wine product - Google Patents
A kind of hawthorn Yangtao wine product Download PDFInfo
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- CN106754021A CN106754021A CN201611164839.4A CN201611164839A CN106754021A CN 106754021 A CN106754021 A CN 106754021A CN 201611164839 A CN201611164839 A CN 201611164839A CN 106754021 A CN106754021 A CN 106754021A
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- wine
- hawthorn
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- berry
- fruit
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/734—Crataegus (hawthorn)
Abstract
A kind of hawthorn Yangtao wine product, is, as raw material, then to be brewed according to conventional fruit wine preparation method and formed with ripe haw berry and Kiwi berry.By implementing the present invention, haw berry and Kiwi berry organic assembling are got up, the hawthorn Yangtao wine being prepared is while have haw berry and the original nutrition of Kiwi berry, functional component；Because Kiwi berry taste is sweet, in preparation process need not also add other sugars also can naturally generate wine degree；The hawthorn Kiwi berry for being produced not only nutrition accumulation, and effect is more preferably, and with strong Kiwi berry fragrance, good palatability, mouthfeel is good, can evoke the appetite of people, is one kind while having the multifunctional health wine product such as diseases prevention, health.Implement the present invention, haw berry in the market and the rare present situation of Kiwi berry deep processed product are changed, the postpartum outlet of haw berry and Kiwi berry is solved, and drive the development of haw berry and Kiwi berry related industry, new growth engines is formed, with huge economic benefit and social benefit.
Description
Technical field
The invention belongs to a kind of preparing technical field of Novel wine product, and in particular to a kind of hawthorn Yangtao wine product.
Background technology
Haw berry, fruit sweet and sour taste can promote the production of body fluid to quench thirst, and can also be used as medicine, returns spleen of being used as medicine, stomach, Liver Channel, have promoting digestion and removing indigestion,
Effect of promoting blood circulation to remove blood stasis.Edible portion 76%.Energy content 397kJ, moisture 73g, protein 0.5g, fat in per 100g
0.6g, dietary fiber 3.1g, carbohydrate 22g, the μ g of carrotene 100, the μ g of vitamin A 17；Thiamine 0.02mg, riboflavin
0.02mg, niacin 0.4mg；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, the μ g of selenium 1.22.Still containing lipolytic enzyme, tannin etc. and to big
Enterobacteria, Pseudomonas aeruginosa, shigella dysenteriae have the composition of inhibitory action.
Hawthorn has important medical value, since ancient times, just turns into spleen benefiting and stimulating the appetite, relieving dyspepsia, the good medicine of phlegm reduction of blood circulation promoting.
Hawthorn makees medicinal with fruit, slightly warm in nature, sour sweet, enters spleen, stomach, Liver Channel, have food digesting stomach fortifying, activate blood circulation and disperse blood clots, the work(of convergence and dysentery
Energy.To meat product phlegm and retained fluid, feeling of fullness acid regurgitation, rush down dysentery intestines wind, pain in the back hernia, postpartum postpartum abdominal pain, lochiorrhagia, pediatric milk food stagnation etc.,
It is effective in cure.
Hawthorn is rich in various organic acids due to hawthorn, can keep the vitamin C in hawthorn, even if in case of heating,
Also will not be destroyed, so, after being made the products such as haw jelly, vitamin C remains to preserve.Hawthorn is also rich in carrotene, calcium, neat
The beneficiating ingredient such as triterpenes olefin(e) acid and flavonoids (flavonoids poly flavane, trimerization flavane, the tans such as pier tartaric acid, the acid of bird element, crataegin
Various chemical compositions such as matter), can vasodilator, reinforcement and regulation cardiac muscle, increase ventricle and heart motional amplitude and coronary blood
Flow, reduce serum cholesterol and reduces blood pressure；Additionally, hawthorn to cardiomotility dysfunction, blood vessel sexual neurosis, quiver
The diseases such as dynamic property arrhythmia cordis also have auxiliary therapeutic action；Mountain is planted and also contains quercitin, and it has expansion of blood vessels, promotes tracheal cilia to transport
The function that dynamic, expectoration is relievingd asthma, therefore hawthorn is the preferable health food and the food for having good therapeutic effect of anti-angiocardiopathy, be can be used for
For the preventing and treating of hypertension, high fat of blood, coronary heart disease etc., there are better effects.
The compounds such as the Vitexin contained in hawthorn have antitumaous effect, and conventional hawthorn is conducive to anti-cancer.
There is first of fruit pectin content shelter, up to 6.4%, and according to current research, pectin has radio-opaque substance in hawthorn
Effect, the radioactive element (strontium, cobalt, palladium etc.) that it can walk half from internal band.Pectin also has absorption and antibacterial properties, can be from intestines
Bacterium, toxin are removed on son and moisture is held onto, therefore, can control and have loose bowels.
Also containing abundant calcium and carrotene in hawthorn, calcium content is occupied first of fruit, and the content of carrotene is only second to jujube
And Kiwi berry, it is most suitable for children and eats.Hawthorn can single or with other foods, compatibility of drugs improving its dietary function.
Because the special mouthfeel of hawthorn, and taste are sour-sweet, there is appetizing, so people are made rock sugar calabash
Reed, or through more to processing, haw flakes are made, or haw jelly is made, the product that various hawthorn are made has functions that appetizing
Plus sour-sweet taste, so being liked by people very much.
But, hawthorn belongs to seasonal fruit, and general 7~September part is ripe to be harvested, and very not easy to maintain.Due to fresh big
Fruit Hawthorn sugar, acidity are higher, nutritious, 2~3 days i.e. discoloration under normal temperature, spoiled, rotten, so, processing is favourable in time for hawthorn
Concentrated in the alleviation fresh fruit maturity period, freshness date is short and the preservation for causing and the contradiction consumed.At present, with haw berry as raw material, system
It is standby into the characteristic drink such as product and Hawthorn Fruit Wine, haw tea such as preserved fruit, fruit cream, haw jelly.
Howthorn Wine is one of important deep processed product of fructus crataegi pinnatifidae, is also fruit wine emerging in recent years, and it is fruit wine
Among superfine product.According to surveying and determination, hawthorn contains 18 kinds of amino acid, and particularly ascorbic content is higher, reaches 89 milligrams/100
Gram, it is higher than apple 17 times, it is higher than pears 30 times.Additionally contain bioactivator and the nutritional ingredients such as crataegolic acid, flavones, SOD.
Howthorn Wine has stomach strengthening and digestion promoting, fat-reducing, lowering blood pressure, anti-aging, enhancing body immunity etc..According to Hong Zhaoguang《Food is
Best medicine》Introduce：Hawthorn has many nutrition and medical values, often eats haw products energy appetite-stimulating indigestion-relieving, prevention of arterial congee
Sample is hardened, and makes one to promote longevity, so hawthorn is considered as " long-lived fruit " by people.Additionally, Howthorn Wine soak into it is fine and smooth, quiet and tastefully laid out dense
Strongly fragrant, glittering and translucent, the natural fruity of reservation, slightly micro-puckery, are the alcoholic drinks of high-quality.Can be used to treat bodily pain after work it is tired and
The diseases such as dysmenorrhes, and easily preserve.
The content of the invention
It is an object of the invention to provide a kind of brand-new hawthorn Yangtao wine product.Specifically include：The wine is with maturation
Haw berry and Kiwi berry as raw material, be then brewed into hawthorn Yangtao wine product according to conventional fruit wine preparation method.
Described Kiwi berry (scientific name：Actinidia Lindl), Actinidiaceae, fruit is edible, and unique flavor, vitamin C contains
Amount is very rich.The sweet acid of Kiwi berry, it is cold in nature, have the effect of to promote the production of body fluid it is antipyretic, adjust in lower gas, diuresis of quenching the thirst, nourishing and fit keeping function.It contains sulphur
The hydrolase and superoxide dismutase of alcohol protease, with beauty treatment, enhance immunity, anticancer, anti-aging, softening blood vessel, anti-
Swollen inflammation-diminishing function.The serum augmentor that Kiwi berry contains have set the mind at rest, the effect of calm mood；Contained natural inositol has
Help brain activity；Dietary fiber can reduce cholesterol, promote health of heart；Actinidine and multiple protein enzyme, with appetizing
Spleen strengthening and digestion promoting, the function of preventing constipation.Additionally, Kiwi berry also has blacking hair and beauty, the effect of tender and lovely skin.
Kiwi berry contains multivitamin and fat, protein, amino acid and calcium, phosphorus, iron, magnesium, pectin etc., wherein vitamin
C content is very high, and every 100 grams of Kiwi berrys contain 62 milligrams of vitamin C.
The suitable stomach cancer of Kiwi berry, cancer of the esophagus, lung cancer, breast cancer, high blood pressure, coronary heart disease, icterohepatitis, arthritis, urine
Road calculus edible for patients；Suitable poor appetite, indigestion person eat；The Special Works such as suitable aviation, navigation, plateau, mine
Personnel and the old and the weak's patients.Mood is depressed, often eat the people of barbecue group food also preferably eats Kiwi berry.
At present, the fruit of Kiwi berry is mainly eaten raw, can also make fruit juice, fruit wine, jam etc..
The present invention is achieved through the following technical solutions：
A kind of hawthorn Yangtao wine product, be in technical scheme：The wine is with ripe haw berry and Kiwi berry conduct
Raw material, is then brewed into hawthorn Yangtao wine product according to conventional fruit wine preparation method.
Specifically include following steps：
1st, haw berry collection and treatment：Collection 80to 90mature, pericarp are original in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm
Material, and fresh fruit is cleaned with clear water, then fruit cutting is enucleated, takes away the puckery taste, is beaten, pulp is finally carried out prevent-browning and fruit is gone
Glue treatment.
2nd, Kiwi berry collection and treatment：The ripe kiwi fruits of 8-9 actually raw material is gathered, after Kiwi berry is cleaned up again
Fruit cutting except removal core obtains its pulp, pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 55-70%, mashed fruit of kiwi fruit 30-45%.
4th, batch mixing：Hawthorn pulp and mashed fruit of kiwi fruit are mixed, then add the clear water that total pulp weight is 1-3 times,
And stir into mixing pulp.
5th, ferment：In toward mixing pulp strain is accessed to be fermented, until fermentation to zymotic fluid without sugar, wine degree up to 12~
15 ° and raw material wine.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine.
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor.
8th, finished product：Ageing will be carried out through the wine of toning sugar, acid adjustment as needed, then carry out sterilized filling, obtain finished product mountain
Short, bristly hair or beard Yangtao wine product.
The present invention both had the following advantages：
1st, the brew method of hawthorn Yangtao wine product proposed by the invention is novel, simple production process, easily reality
Apply.
2nd, primary raw material --- the haw berry needed for implementing the present invention, its raw material resources are extremely enriched, and cheap,
Easily organize.
3rd, primary raw material --- the Kiwi berry needed for implementing the present invention, in the Kiwi berry place of production, its raw material resources is also very rich
Richness, and it is cheap, also easily organize.
4th, because containing a large amount of tannin, Flavonoid substances in haw berry, offending bitter taste can be produced in wine body.By reality
The present invention is applied, is taken away the puckery taste by hawthorn, effectively bitter taste in removal haw berry.
5th, by implementing the present invention, pulp is processed by prevent-browning and removes the pectin substance in haw juice, effectively
Keep the color of wine liquid constant and prevent fruit wine turbidity sediment, fruit wine quality is kept its superiority.
6th, by implementing the present invention, haw berry and Kiwi berry organic assembling are got up, the hawthorn Yangtao wine being prepared
There is haw berry and the original nutrition of Kiwi berry, functional component simultaneously；Because Kiwi berry taste is sweet, also need not in preparation process
Adding other sugars also can naturally generate wine degree；The hawthorn Kiwi berry for being produced not only nutrition accumulation, and effect is more preferably, and have
Strong Kiwi berry fragrance, good palatability, mouthfeel is good, can evoke the appetite of people, is one kind while having many work(such as diseases prevention, health
Can health liquor product.
7th, by implementing the present invention, haw berry in the market and the rare present situation of Kiwi berry deep processed product are changed,
The postpartum outlet of haw berry and Kiwi berry is solved, and drives the development of haw berry and Kiwi berry related industry, form new warp
Ji growth point, with huge economic benefit and social benefit.
8th, by implementing the present invention, the wine product of formation not only novel, characteristic, and with nutritive value very high and aobvious
The health-care effect of work.So, the present invention not only has extraordinary market prospects, and the economic benefit for producing can also show very much
Write.
Specific embodiment
The method of the present invention is further illustrated with reference to embodiment.
A kind of hawthorn Yangtao wine product, be in technical scheme：The wine is with ripe haw berry and Kiwi berry conduct
Raw material, is then brewed into hawthorn Yangtao wine product according to conventional fruit wine preparation method.
Specific embodiment 1：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment is really：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm；
(2) hawthorn fresh fruit takes away the puckery taste first：It is that 25%+ citric acid contents are 2%+ tastes by clean haw berry alcohol content
Smart content is that 1% mixed liquor drenches haw berry, then with plastic film wrapped, place can remove within 7~10 days it is pained in fruit
Taste；
(3) cutting stoning：Haw berry is carried out into obturator cutting with obturator device, removes fruit stone, whole fruit is divided into 4 Vital-fixture obtains hawthorn
Fruit pulp；
(4) it is secondary to take away the puckery taste：It is 1: 1.3 ratio in pulp and clear water, is heated again after pulp is mixed with clear water, makes
Haw pulp boils soft, is beaten with profit, temperature control at 55 DEG C or so during boiling, and covers tightly pot cover 20~30 minutes,
So can remove the astringent taste in pulp；
(5) it is beaten：Pulp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：0.035% D-araboascorbic acid sodium is added in pulp pulp preventing pulp brown stain；
(6) pectin is removed：0.028% pectase is added in pulp, and is hydrolyzed 2~3 hours under the conditions of 40~50 DEG C,
Pectin be can remove in case fruit wine turbidity sediment.
2nd, Kiwi berry collection and treatment：The ripe kiwi fruits of 8-9 actually raw material is gathered, after Kiwi berry is cleaned up again
Fruit cutting except removal core obtains its pulp, pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 60%, mashed fruit of kiwi fruit 40%.
4th, batch mixing：Hawthorn pulp and mashed fruit of kiwi fruit are mixed, then adds the clear water that total pulp weight is 3 times, and
Stir into mixing pulp；
5th, ferment：Dry ferment kind is accessed in toward mixing pulp to be fermented, yeast consumption is every 100L zymotic fluids yeast
10g, just fermenting 8~10 days carries out initial filter, and attachment is fermented 8~10 days again after going pomace, until fermentation to zymotic fluid without sugar,
Wine degree obtains raw material wine up to 12~15 °.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing 3~6 months in kiln will be moved into through the wine of toning sugar, acid adjustment, then carry out sterilized filling, obtained into
Product hawthorn Yangtao wine product.
Specific embodiment 2：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment is really：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm；
(2) hawthorn fresh fruit takes away the puckery taste first：It is that 25%+ citric acid contents are 2%+ tastes by clean haw berry alcohol content
Smart content is that 1% mixed liquor drenches haw berry, then with plastic film wrapped, place can remove within 7~10 days it is pained in fruit
Taste；
(3) cutting stoning：Haw berry is carried out into obturator cutting with obturator device, removes fruit stone, whole fruit is divided into 4 Vital-fixture obtains hawthorn
Fruit pulp；
(4) it is secondary to take away the puckery taste：It is 1: 1.3 ratio in pulp and clear water, is heated again after pulp is mixed with clear water, makes
Haw pulp boils soft, is beaten with profit, temperature control at 55 DEG C or so during boiling, and covers tightly pot cover 20~30 minutes,
So can remove the astringent taste in pulp；
(5) it is beaten：Pulp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：0.035% D-araboascorbic acid sodium is added in pulp pulp preventing pulp brown stain；
(6) pectin is removed：0.028% pectase is added in pulp, and is hydrolyzed 2~3 hours under the conditions of 40~50 DEG C,
Pectin be can remove in case fruit wine turbidity sediment.
2nd, Kiwi berry collection and treatment：The ripe kiwi fruits of 8-9 actually raw material is gathered, after Kiwi berry is cleaned up again
Fruit cutting except removal core obtains its pulp, pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 70%, mashed fruit of kiwi fruit 30%.
4th, batch mixing：Hawthorn pulp and mashed fruit of kiwi fruit are mixed, then adds the clear water that total pulp weight is 2 times, and
Stir into mixing pulp；
5th, ferment：Dry ferment kind is accessed in toward mixing pulp to be fermented, yeast consumption is every 100L zymotic fluids yeast
10g, just fermenting 8~10 days carries out initial filter, and attachment is fermented 8~10 days again after going pomace, until fermentation to zymotic fluid without sugar,
Wine degree obtains raw material wine up to 12~15 °.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing 3~6 months in kiln will be moved into through the wine of toning sugar, acid adjustment, then carry out sterilized filling, obtained into
Product hawthorn Yangtao wine product.
Specific embodiment 3：
1st, haw berry collection and processing procedure are as follows：
(1) collection raw material-pretreatment is really：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm；
(2) hawthorn fresh fruit takes away the puckery taste first：It is that 25%+ citric acid contents are 2%+ tastes by clean haw berry alcohol content
Smart content is that 1% mixed liquor drenches haw berry, then with plastic film wrapped, place can remove within 7~10 days it is pained in fruit
Taste；
(3) cutting stoning：Haw berry is carried out into obturator cutting with obturator device, removes fruit stone, whole fruit is divided into 4 Vital-fixture obtains hawthorn
Fruit pulp；
(4) it is secondary to take away the puckery taste：It is 1: 1.3 ratio in pulp and clear water, is heated again after pulp is mixed with clear water, makes
Haw pulp boils soft, is beaten with profit, temperature control at 55 DEG C or so during boiling, and covers tightly pot cover 20~30 minutes,
So can remove the astringent taste in pulp；
(5) it is beaten：Pulp after taking away the puckery taste is broken into pulp；
(6) prevent-browning：0.035% D-araboascorbic acid sodium is added in pulp pulp preventing pulp brown stain；
(6) pectin is removed：0.028% pectase is added in pulp, and is hydrolyzed 2~3 hours under the conditions of 40~50 DEG C,
Pectin be can remove in case fruit wine turbidity sediment.
2nd, Kiwi berry collection and treatment：The ripe kiwi fruits of 8-9 actually raw material is gathered, after Kiwi berry is cleaned up again
Fruit cutting except removal core obtains its pulp, pulp is finally broken into pulp.
3rd, raw material composition and proportioning：Hawthorn pulp 55%, mashed fruit of kiwi fruit 45%.
4th, batch mixing：Hawthorn pulp and mashed fruit of kiwi fruit are mixed, then adds the clear water that total pulp weight is 1 times, and
Stir into mixing pulp；
5th, ferment：Dry ferment kind is accessed in toward mixing pulp to be fermented, yeast consumption is every 100L zymotic fluids yeast
10g, just fermenting 8~10 days carries out initial filter, and attachment is fermented 8~10 days again after going pomace, until fermentation to zymotic fluid without sugar,
Wine degree obtains raw material wine up to 12~15 °.
6th, filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
7th, rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
8th, finished product：Ageing 3~6 months in kiln will be moved into through the wine of toning sugar, acid adjustment, then carry out sterilized filling, obtained into
Product hawthorn Yangtao wine product.
Implement the hawthorn Yangtao wine that is prepared of the present invention have stomach strengthening and digestion promoting, fat-reducing, lowering blood pressure, it is anti-aging,
The functions such as enhancing body immunity, reduce serum cholesterol, and can significantly mitigate artery sclerosis and brain function decline, reduce blood
The effect of cholesterol, softening blood vessel and prevention and treatment of coronary heart disease in liquid.Also there are beauty treatment, anticancer, anti-swollen anti-inflammatory, stabilization feelings simultaneously
The functions such as thread, calm mood, promotion health of heart.
Claims (1)
1. a kind of hawthorn Yangtao wine product, it is characterised in that：The wine is as raw material, so with ripe haw berry and Kiwi berry
Afterwards hawthorn Yangtao wine product is brewed into according to conventional fruit wine preparation method；
Specifically include following steps：
(1) haw berry collection and treatment：Collection 80to 90mature, pericarp are raw material in the hawthorn fresh fruit of yellowish-brown, no disease and pests harm, and
Fresh fruit is cleaned with clear water, then fruit cutting is enucleated, takes away the puckery taste, is beaten, pulp finally carried out prevent-browning and is gone at pectin
Reason；
(2) Kiwi berry collection and treatment：Collection 8-9 ripe kiwi fruit actually raw material, after Kiwi berry is cleaned up again
Fruit cutting obtains its pulp except removal core, and pulp is finally broken into pulp；
(3) raw material composition and proportioning：Hawthorn pulp 55-70%, mashed fruit of kiwi fruit 30-45%；
(4) batch mixing：Hawthorn pulp and mashed fruit of kiwi fruit are mixed, then adds total pulp weight is 1-3 times of clear water, and stirs
Mix mixing pulp；
(5) ferment：Strain is accessed in toward mixing pulp to be fermented, until fermenting to zymotic fluid without sugar, wine degree up to 12~15 °
And obtain raw material wine；
(6) filter：Conventionally raw material wine is filtered, remove slag to obtain former wine；
(7) rectification：Former wine is carried out to adjust sugar, acid adjustment according to the requirement of finished product local flavor；
(8) finished product：Ageing will be carried out through the wine of toning sugar, acid adjustment as needed, then carry out sterilized filling, obtain finished product hawthorn Mi
Monkey peach wine product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611164839.4A CN106754021A (en) | 2016-12-15 | 2016-12-15 | A kind of hawthorn Yangtao wine product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611164839.4A CN106754021A (en) | 2016-12-15 | 2016-12-15 | A kind of hawthorn Yangtao wine product |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN106010883A (en) * | 2016-08-05 | 2016-10-12 | 四川理工学院 | Kiwi berry health wine and preparation method thereof |
-
2016
- 2016-12-15 CN CN201611164839.4A patent/CN106754021A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263588A (en) * | 2014-10-17 | 2015-01-07 | 广西靖西梁鹏食品有限公司 | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material |
| CN106010883A (en) * | 2016-08-05 | 2016-10-12 | 四川理工学院 | Kiwi berry health wine and preparation method thereof |
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Application publication date: 20170531 |