CN108410630A - A kind of appetizing fruit wine and preparation method thereof - Google Patents
A kind of appetizing fruit wine and preparation method thereof Download PDFInfo
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- CN108410630A CN108410630A CN201810446389.0A CN201810446389A CN108410630A CN 108410630 A CN108410630 A CN 108410630A CN 201810446389 A CN201810446389 A CN 201810446389A CN 108410630 A CN108410630 A CN 108410630A
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- juice
- fruit
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- fruit wine
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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
Abstract
The invention discloses a kind of appetizing fruit wine, raw material includes：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, pectase, wine active dry yeast, white granulated sugar；Wherein, the fig, hawthorn, orange, Chinese leaf, sweet basil leaf weight ratio be 20 30：12‑20：9‑15：7‑13：3‑8；The enzyme activity of the pectase is 60000U/g.The invention also discloses a kind of preparation methods of the appetizing fruit wine.The present invention is using fig, hawthorn, orange as major ingredient, it is aided with Chinese leaf and sweet basil leaf, fruit wine fragrance obtained is special, in good taste, and the medical value and nutritional ingredient of raw material are remained, is had and is adjusted metabolism, promote digestion, nourishing the stomach, refresh oneself and appetitive effect.
Description
Technical field
The present invention relates to fruit wine technical fields, and in particular to a kind of appetizing fruit wine and preparation method thereof.
Background technology
Fig is also known as Fructus Fici Beecheyanae, mamoncillo etc., and fruit thin skin is seedless, and meat is soft, and flavor is sweet, sugar content 15-28%,
Fig contains there are many nutritional ingredient beneficial to human body, and amino acid content is up to 400mg/100g, has clearing away heat and moistening the bowels, protects
The effect of protecting liver.Modern research shows that fig has anticancer rich in polyphenol, tonka-bean, psoralen and polysaccharide etc., resists and swell
Tumor, analgesia, bacteriostasis ingredient.Fig is seasonal strong, and pole is intolerant to storage, perishable rotten, fig fruit wine at normal temperatures
Brewing usually using fig as raw material by mild drinking wine made of fermentation, the holding time can be extended and protected
Stay its medical value and nutritional ingredient.
Fructus Crataegi it is sour-sweet it is moderate, flavor is superior and cheap, be good raw materials of food processing, it is carbon containing in fruit
The beneficiating ingredients such as hydrate, protein, fat, sugar, acid, iron, calcium, carrotene, core yellow acid, malic acid, wherein with VC contents
It is the most prominent, 890mg is reached containing VC per 1000g edible fruits part, iron, calcium, pectin and Flavonoid substances content occupy various fresh
First of fruit.With Fructus Crataegi making fruit wine, the nutritional ingredient of hawthorn can largely be remained during the fermentation, is adjusted
The metabolism of human body, promotes blood circulation, and prevents cholesterol from increasing, while can play diuresis, excites liver function and prevents from declining
Old effect.Long-term drinking Howthorn Wine can prevent scurvy, anaemia, eye keratitis, softening blood vessel, promote digestion.
Invention content
Technical problems based on background technology, the present invention propose a kind of appetizing fruit wine and preparation method thereof, this hair
Bright fruit wine fragrance is special, in good taste, has and adjusts metabolism, promote digestion, nourishing the stomach, refresh oneself and appetitive effect.
The present invention proposes a kind of appetizing fruit wine, and raw material includes：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, fruit
Glue enzyme, wine active dry yeast, white granulated sugar；Wherein, the weight ratio of the fig, hawthorn, orange, Chinese leaf, sweet basil leaf
For 20-30：12-20：9-15：7-13：3-8；The enzyme activity of the pectase is 60000U/g.
The invention also provides a kind of preparation methods of the appetizing fruit wine, include the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in hot water and is soaked
Bubble, is then beaten with hot water, obtains pulp while hot together；
S2, the pectase that 0.02-0.12wt% is added into pulp are digested, and are then squeezed the juice, high pressure sterilization obtains fruit
Juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice, fruit juice is mixed with vegetable juice, obtains juice；
S3, add water to adjust sugar content into juice, the dry ferment of 3-5wt% is then added, heating water bath stirs, then
White granulated sugar is added into juice and adjusts sugar content, adjusts pH, is placed in fermentation flask and ferments, timing is vented, and fermentation ends are divided
From and filtering, obtain fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, high temperature sterilization is cooled to room temperature, you can obtain appetizing fruit wine.
Preferably, include the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in 1-2 times to measure
5-10min is impregnated in 75-85 DEG C of hot water, is then beaten while hot together with hot water, is obtained pulp；
S2, the pectase that 0.02-0.12wt% is added into pulp are digested, and hydrolysis temperature is 40-60 DEG C, when enzymolysis
Between be 30-50min, enzymolysis pH be 3-4, then squeeze the juice, high pressure sterilization obtains fruit juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain dish
Fruit juice is mixed with vegetable juice, obtains juice by juice；
S3, the sugar content that juice is added water into juice are 1-3wt%, the dry ferment of 3-5wt% are then added, in 25-
Water-bath 30-50min at 35 DEG C, primary every 10min stirrings, it is 18- that white granulated sugar adjustment sugar content is then added into juice
22wt%, adjustment pH value are 3-4, are placed in fermentation flask and ferment, and fermentation temperature is 30-35 DEG C, and timing is vented, fermentation time 6-
9 days, fermentation ends were detached and are filtered, and obtained fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, 15-20min is sterilized in 85-95 DEG C of hot water, be cooled to often
Temperature, you can obtain appetizing fruit wine.
Beneficial effects of the present invention：The present invention using fig, hawthorn, orange as major ingredient making fruit wine, fig, hawthorn,
Orange is full of nutrition with the use of fruit wine obtained, and crushing juice rate is high, has the function of adjusting metabolism and promotees digestion, the present invention
It is that can extend the holding time by low alcohol fruit wine made of fermentation and retain its medical value and nutritional ingredient.The present invention
Chinese leaf, sweet basil leaf compatible use are also added, Chinese leaf property sweet and cool-natured, containing lettuce element, mildly bitter flavor has containing mannitol etc.
Ingredient is imitated, has nourishing the stomach, heat-clearing to refresh oneself, hypnosis of easing pain, reduce cholesterol, auxiliary treatment neurasthenia, diuresis and blood is promoted to follow
The effect of ring, clearing liver cholagogic；Sweet basil leaf contains volatile oil so that the present invention has dampness elimination, helps digestion, invigorates blood circulation, detoxifying, promoting the circulation of qi, driving
The effect of enterozoon increases the special fragrance of fruit wine in the present invention, enhances mouthfeel, promotes appetite.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of appetizing fruit wine, raw material include：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, pectase, grape wine
Active dry yeast, white granulated sugar；Wherein, the fig, hawthorn, orange, Chinese leaf, sweet basil leaf weight ratio be 30：12：15：
7：8；The enzyme activity of the pectase is 60000U/g.
The preparation method of the appetizing fruit wine, includes the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in the 85 of 1 times of amount
5min is impregnated in DEG C hot water, is then beaten while hot together with hot water, obtains pulp；
S2, the pectase that 0.12wt% is added into pulp are digested, and hydrolysis temperature is 40 DEG C, and enzymolysis time is
50min, enzymolysis pH is 3, is then squeezed the juice, high pressure sterilization obtains fruit juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice, by fruit juice
It is mixed with vegetable juice, obtains juice；
S3, the sugar content that juice is added water into juice are 3wt%, and the dry ferment of 3wt%, the water at 35 DEG C is then added
30min is bathed, primary every 10min stirrings, it is 22wt% that white granulated sugar adjustment sugar content is then added into juice, and adjustment pH value is
3, it is placed in fermentation flask and ferments, fermentation temperature is 35 DEG C, and timing is vented, and fermentation time is 6 days, and fermentation ends carry out separation and mistake
Filter, obtains fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, sterilizes 15min in 95 DEG C of hot water, is cooled to room temperature, you can
Obtain appetizing fruit wine.
Embodiment 2
A kind of appetizing fruit wine, raw material include：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, pectase, grape wine
Active dry yeast, white granulated sugar；Wherein, the fig, hawthorn, orange, Chinese leaf, sweet basil leaf weight ratio be 20：20：9：
13：3；The enzyme activity of the pectase is 60000U/g.
The preparation method of the appetizing fruit wine, includes the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in the 75 of 2 times of amounts
10min is impregnated in DEG C hot water, is then beaten while hot together with hot water, obtains pulp；
S2, the pectase that 0.02wt% is added into pulp are digested, and hydrolysis temperature is 60 DEG C, and enzymolysis time is
30min, enzymolysis pH is 4, is then squeezed the juice, high pressure sterilization obtains fruit juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice, by fruit juice
It is mixed with vegetable juice, obtains juice；
S3, the sugar content that juice is added water into juice are 1wt%, and the dry ferment of 5wt%, the water at 25 DEG C is then added
50min is bathed, primary every 10min stirrings, it is 18wt% that white granulated sugar adjustment sugar content is then added into juice, and adjustment pH value is
4, it is placed in fermentation flask and ferments, fermentation temperature is 30 DEG C, and timing is vented, and fermentation time is 9 days, and fermentation ends carry out separation and mistake
Filter, obtains fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, sterilizes 20min in 85 DEG C of hot water, is cooled to room temperature, you can
Obtain appetizing fruit wine.
Embodiment 3
A kind of appetizing fruit wine, raw material include：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, pectase, grape wine
Active dry yeast, white granulated sugar；Wherein, the fig, hawthorn, orange, Chinese leaf, sweet basil leaf weight ratio be 28：15：13：
9：7；The enzyme activity of the pectase is 60000U/g.
The preparation method of the appetizing fruit wine, includes the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in the 82 of 1 times of amount
6min is impregnated in DEG C hot water, is then beaten while hot together with hot water, obtains pulp；
S2, the pectase that 0.1wt% is added into pulp are digested, and hydrolysis temperature is 45 DEG C, and enzymolysis time is
45min, enzymolysis pH is 3, is then squeezed the juice, high pressure sterilization obtains fruit juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice, by fruit juice
It is mixed with vegetable juice, obtains juice；
S3, the sugar content that juice is added water into juice are 2.5wt%, the dry ferment of 3.5wt% are then added, at 32 DEG C
Lower water-bath 35min, primary every 10min stirrings, it is 20wt% that white granulated sugar adjustment sugar content is then added into juice, adjusts pH
Value is 3, is placed in fermentation flask and ferments, and fermentation temperature is 33 DEG C, and timing is vented, and fermentation time is 7 days, and fermentation ends are detached
And filtering, obtain fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, sterilizes 16min in 92 DEG C of hot water, is cooled to room temperature, you can
Obtain appetizing fruit wine.
Embodiment 4
A kind of appetizing fruit wine, raw material include：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, pectase, grape wine
Active dry yeast, white granulated sugar；Wherein, the fig, hawthorn, orange, Chinese leaf, sweet basil leaf weight ratio be 23：17：11：
11：5；The enzyme activity of the pectase is 60000U/g.
The preparation method of the appetizing fruit wine, includes the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in the 78 of 2 times of amounts
8min is impregnated in DEG C hot water, is then beaten while hot together with hot water, obtains pulp；
S2, the pectase that 0.05wt% is added into pulp are digested, and hydrolysis temperature is 50 DEG C, and enzymolysis time is
40min, enzymolysis pH is 4, is then squeezed the juice, high pressure sterilization obtains fruit juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice, by fruit juice
It is mixed with vegetable juice, obtains juice；
S3, the sugar content that juice is added water into juice are 2wt%, and the dry ferment of 4wt%, the water at 29 DEG C is then added
42min is bathed, primary every 10min stirrings, it is 19wt% that white granulated sugar adjustment sugar content is then added into juice, and adjustment pH value is
4, it is placed in fermentation flask and ferments, fermentation temperature is 32 DEG C, and timing is vented, and fermentation time is 8 days, and fermentation ends carry out separation and mistake
Filter, obtains fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, sterilizes 17min in 90 DEG C of hot water, is cooled to room temperature, you can
Obtain appetizing fruit wine.
Test example 1
Selection is off one's feed, digests bad patient 100, is divided into 4 groups, using the appetizing fruit of 1-4 of the embodiment of the present invention
Wine drinks 200ml daily, once a day, continuously drinks one week, observes test result.Test result standard is as follows：1) invalid：Appetite
There is no any improvement, digestion still bad；2) effectively：Appetite is improved or appetite is remarkably reinforced, digestive conditions are extensive
It is multiple normal.Test result is as shown in table 1.
Table 1
| Effectively | In vain | Efficient (%) | |
| Embodiment 1 | 22 | 2 | 92 |
| Embodiment 2 | 23 | 3 | 88 |
| Embodiment 3 | 22 | 2 | 92 |
| Test example 4 | 24 | 1 | 96 |
As can be seen from Table 1, of the invention with obvious effects, have the function of promoting digestion, improve metabolism, enhancing food
It is intended to.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of appetizing fruit wine, which is characterized in that its raw material includes：Fig, hawthorn, orange, Chinese leaf, sweet basil leaf, pectin
Enzyme, wine active dry yeast, white granulated sugar；Wherein, the fig, hawthorn, orange, Chinese leaf, sweet basil leaf weight ratio be
20-30：12-20：9-15：7-13：3-8；The enzyme activity of the pectase is 60000U/g.
2. a kind of preparation method for the fruit wine that whets the appetite according to claim 1, which is characterized in that include the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in hot water and is impregnated, so
It is beaten while hot together with hot water afterwards, obtains pulp；
S2, the pectase that 0.02-0.12wt% is added into pulp are digested, and are then squeezed the juice, high pressure sterilization obtains fruit juice；
It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice, fruit juice is mixed with vegetable juice, obtains juice；
S3, add water to adjust sugar content into juice, the dry ferment of 3-5wt%, heating water bath, stirring, then to juice is then added
In liquid be added white granulated sugar adjust sugar content, adjust pH, be placed in fermentation flask and ferment, timing be vented, fermentation ends carry out separation and
Filtering, obtains fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, high temperature sterilization is cooled to room temperature, you can obtain appetizing fruit wine.
3. the preparation method for the fruit wine that whets the appetite according to claim 1, which is characterized in that include the following steps：
S1, by fig, the fresh fruit pulp stripping and slicing of hawthorn, orange, obtain fruit pulp；Fruit pulp is placed in the 1-2 times of 75-85 measured
5-10min is impregnated in DEG C hot water, is then beaten while hot together with hot water, obtains pulp；
S2, the pectase that 0.02-0.12wt% is added into pulp are digested, and hydrolysis temperature is 40-60 DEG C, and enzymolysis time is
30-50min, enzymolysis pH are 3-4, are then squeezed the juice, high pressure sterilization obtains fruit juice；It squeezes the juice Chinese leaf, sweet basil leaf to obtain vegetable juice,
Fruit juice is mixed with vegetable juice, obtains juice；
S3, the sugar content that juice is added water into juice are 1-3wt%, the dry ferment of 3-5wt% are then added, at 25-35 DEG C
Lower water-bath 30-50min, primary every 10min stirrings, it is 18-22wt% that white granulated sugar adjustment sugar content is then added into juice,
Adjustment pH value is 3-4, is placed in fermentation flask and ferments, and fermentation temperature is 30-35 DEG C, and timing is vented, and fermentation time is 6-9 days, hair
Ferment terminates to be detached and be filtered, and obtains fruit wine liquid；
S4, fruit wine liquid is fitted into the vial sterilized, 15-20min is sterilized in 85-95 DEG C of hot water, is cooled to room temperature, i.e.,
It can obtain appetizing fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810446389.0A CN108410630A (en) | 2018-05-11 | 2018-05-11 | A kind of appetizing fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810446389.0A CN108410630A (en) | 2018-05-11 | 2018-05-11 | A kind of appetizing fruit wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108410630A true CN108410630A (en) | 2018-08-17 |
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| CN201810446389.0A Withdrawn CN108410630A (en) | 2018-05-11 | 2018-05-11 | A kind of appetizing fruit wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108998325A (en) * | 2018-09-18 | 2018-12-14 | 山东农业大学 | A kind of ice fig wine and its brewing method |
-
2018
- 2018-05-11 CN CN201810446389.0A patent/CN108410630A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108998325A (en) * | 2018-09-18 | 2018-12-14 | 山东农业大学 | A kind of ice fig wine and its brewing method |
| CN108998325B (en) * | 2018-09-18 | 2021-12-31 | 山东农业大学 | Iced fig wine and brewing method thereof |
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Application publication date: 20180817 |
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