The invention belongs to the technical field of wine, in particular to a hawthorn wine preparation method. The steps of the invention are as follows. Hawthorn peeling, denucleation, Hawthorn skin and hawthorn nucleus are kept for use; grapes and hawthorn meat are pressed into pulp with antioxidants to regulate pH; dried and grinded into powder, stir-fried under mild fire, sprayed with salt water, stir-fried and cool; ginseng, chrysanthemum, medlar, dried after cleaning, chrysanthemum is placed in liquor with salt water for 2 hours to make pulp, the pulp is naturally clarified for 5 hours, and then dried. Ginseng, Lycium barbarum and yeast 1 3G were packed into glass tank for sealed oxygen-insulated fermentation; liquor was packed into macroporous resin, the slurry was absorbed by treated macroporous resin, then xylitol, citric acid and ice sugar were added to sealed fermentation at room temperature, then fermented liquor was put into macroporous resin for secondary adsorption at room temperature, then nitrogen was added, and chitosan was clarified for 24 44h. Hawthorn wine can be obtained by distillation, filtration, sterilization and concentration. The preparation method of the invention has simple operation.
【技术实现步骤摘要】
一种山楂酒的其制备方法
本专利技术属于酒品
,具体涉及一种山楂酒的其制备方法。
技术介绍
山楂酒是以山楂为主要原料,用浸泡原酒和发酵原酒酿制而成的一种低度果酒,它沁润细腻、幽雅浓郁、晶莹剔透、保留天然果香,略有微涩,是优质的饮料酒。可用来治疗劳动过后身痛疲倦和妇女痛经等症。目前,国内食品工业中,其中山楂酒非常受欢迎,但是山楂酒的制备工艺单一,制备出的山楂酒口感不佳等问题,因此,研制一种口感极佳而且营养丰富的山楂酒是非常重要的。
技术实现思路
针对现有技术存在的问题,本专利技术的目的在于提供一种山楂酒的其制备方法。本专利技术山楂酒的制备方法制备的山楂酒口感极佳而且营养丰富等优点;本专利技术制备方法操作简单。为解决上述技术问题,本专利技术采用的技术方案为。一种山楂酒的制备方法,步骤如下。(1)将山楂100-120g脱皮,去核,山楂皮和山楂核留着待用。(2)将葡萄25-35g和山楂肉加入抗氧化剂压榨成浆,调节pH为酸性;将山楂皮和山楂核与烘干磨成粉,文火炒3-5min,喷洒食盐水,炒干放凉。(3)将人参5-6g、菊花2-4g、枸杞6-7g、清洗干净后晾干备用,将菊花放在白酒内加入食盐水放置2-3h后制成浆液,浆液自然澄清5-8h,再将人参、枸杞、酵母1-3g装入玻璃罐中密封隔氧发酵,制得酒液。(4)将步骤(3)制得的酒液装入大孔树脂中,进行预处理和装柱,将步骤(2)制成的浆液通过处理后的大孔树脂6-8g进行吸附,再加入木糖醇2-6g、柠檬酸3-5g、冰糖6-8g在室温下密封发酵40-45天,得发酵酒,再将发酵酒放入大孔树脂中室温下进行二次吸附,通入氮气,静置2 ...
【技术保护点】
1.一种山楂酒的制备方法,其特征在于:步骤如下:(1)将山楂100‑120g脱皮,去核,山楂皮和山楂核留着待用;(2)将葡萄25‑35g和山楂肉加入抗氧化剂压榨成浆,调节pH为酸性;将山楂皮和山楂核与烘干磨成粉,文火炒3‑5min,喷洒食盐水,炒干放凉;(3)将人参5‑6g、菊花2‑4g、枸杞6‑7g、清洗干净后晾干备用,将菊花放在白酒内加入食盐水放置2‑3h后制成浆液,浆液自然澄清5‑8h,再将人参、枸杞、酵母1‑3g装入玻璃罐中密封隔氧发酵,制得酒液;(4)将步骤(3)制得的酒液装入大孔树脂中,进行预处理和装柱,将步骤(2)制成的浆液通过处理后的大孔树脂6‑8g进行吸附,再加入木糖醇2‑6g、柠檬酸3‑5g、冰糖6‑8g在室温下密封发酵40‑45天,得发酵酒,再将发酵酒放入大孔树脂中室温下进行二次吸附,通入氮气,静置24‑44h,再加壳聚糖澄清、经蒸馏、过滤、 除菌、浓缩即得山楂酒。
【技术特征摘要】
1.一种山楂酒的制备方法,其特征在于:步骤如下:(1)将山楂100-120g脱皮,去核,山楂皮和山楂核留着待用;(2)将葡萄25-35g和山楂肉加入抗氧化剂压榨成浆,调节pH为酸性;将山楂皮和山楂核与烘干磨成粉,文火炒3-5min,喷洒食盐水,炒干放凉;(3)将人参5-6g、菊花2-4g、枸杞6-7g、清洗干净后晾干备用,将菊花放在白酒内加入食盐水放置2-3h后制成浆液,浆液自然澄清5-8h,再将人参、枸杞、酵母1-3g装入玻璃罐中密封隔氧发酵,制得酒液;(4)将步骤(3)制得的酒液装入大孔树脂中,进行预处理和装柱,将步骤(2)制成的浆液通过处理后的大孔树脂6-8g进行吸附,再加入木糖醇2-6g、柠檬酸3-5g、冰糖6-8g在室温下密封...
【专利技术属性】
技术研发人员:徐萍,
申请(专利权)人:沈阳华企力拓企业服务有限公司,
类型:发明
国别省市:辽宁,21
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