CN103666977A - Frozen fruit wine and preparation method thereof - Google Patents
Frozen fruit wine and preparation method thereof Download PDFInfo
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- CN103666977A CN103666977A CN201310749833.3A CN201310749833A CN103666977A CN 103666977 A CN103666977 A CN 103666977A CN 201310749833 A CN201310749833 A CN 201310749833A CN 103666977 A CN103666977 A CN 103666977A
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- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention provides a frozen fruit wine and a preparation method thereof. The frozen fruit wine is prepared by soaking frozen fruit with edible wine. The preparation method comprises the following steps: standing fresh fruit at the temperature of greater than 1 DEG C for a period of time after standing the fresh fruit under an environment that the temperature is below low-temperature injury critical temperature for a period of time, so that fruit peel, fruit core or fruit pulp tissue is broken to prepare frozen fruit; drying the frozen fruit through air or the sun or at the temperature of below 90 DEG C to prepare dried frozen fruit; breaking and denucleating frozen fresh fruit or the dried frozen fruit, and putting in the edible wine for soaking for a period of time so as to prepare the frozen fruit wine. According to the method, the structures of fruit peel and fruit pulp tissues of fresh fruit can be broken, and degradation and metabolism of nutrient substances in the fruit occur, so that smaller molecular weight of the nutrient substances is more beneficial for human absorption, the nutrient substances in the fruit are easier to dissolve out of the wine, the frozen fruit wine which is good in flavor and abundant in nutrient substances and more beneficial for human absorption is quickly obtained, the preparation time of fruit soaking wine is shortened, the production efficiency is improved, and the method is suitable for industrial production.
Description
Technical field
The invention belongs to processing fruits field, relate to a kind of freezing really and steep in wine and preparation method thereof.
Background technology
Fresh fruit as herein described or melon refer to general fruit or eat melon raw, is rich in sugar and VITAMIN or and the nutritive health-care material such as hesperidin (claiming again dried orange peel glycosides), anthocyanidin.
At present, people to like that the fruits such as cumquat, green plum, red date are made to fruit soaking wine edible.Mainly take the direct immersion of whole fresh fruit or broken skin or the real fragmentation of fresh fruit is soaked.Normal fruit is due to pericarp and pulp organization well-formed, especially thick, the core of the peel oil cortex of cumquat fruit organize more tough, during brewed fruit wine, the nutrition in fruit and health care, flavour substances compared with indissoluble in wine liquid, while steeping in wine with whole fresh fruit, generally need to soak half a year to one year; By broken skin or method that fruit fragmentation is soaked afterwards, also often need to be approximately 3 months～six months could obtain taste of fruit and the denseer immersion fruit wine of fruit material.People expect to obtain a kind ofly can be preferably fruit or melon fragrance, sweet taste and nutritive health-care material be dissolved in to wine liquid for a long time, can shorten again the immersion fruit wine of soak time.
Summary of the invention
The object of the invention is to overcome above-mentioned defect of the prior art, provide a kind of freezing really to steep in wine and preparation method thereof, by fresh fruit or fresh melon are placed under its environment below injury from low temperature critical temperature, place for some time, then be allowed to condition at higher than under the even temperature or varying temperature environment of 1 ℃, allow it injury from low temperature occur to destroy pericarp, core and pulp organization, cause their catabolism or hydrolysis metabolism, carry out pericarp, core, pulp organization softening and weave construction are destroyed, make the low molecularity that in fruit, mass degradation becomes human body more easily to absorb simultaneously, make freezing fresh fruit or freezing fresh melon (general designation is frozen fresh fruit) of fruit body softness or succulence, to freeze fresh fruit or freeze after fresh melon desiccation, make and freeze dried fruit or freeze melon dry (general designation is frozen dried fruit).With this, freeze fresh fruit or freeze fresh melon or freeze dried fruit or freeze after the dry whole fruit of melon or fragmentation or stoning, inserting in edible wine wine liquid and soak after for some time, making to freeze really and steep in wine.The inventive method can be destroyed fresh fruit or fresh melon and fruit peel, core and pulp organization structure, make nutritive substance generation catabolism in fruit and change into the nutritive substance that human body is easy to the molecular weight that absorbs and (as make cumquat fruit pericarp that tiny breaking occur, make former hard tough core and pulp organization softening or succulence), but can keep the fruit former nutritive value of melon and fragrant and sweet taste, this fruit body energy of rupture softening and weave construction makes the nutrition in fruit melon, health care and flavour substances (being called for short fruit melon internal substance) are easy to stripping in wine liquid, can obtain fast excellent flavor, in fruit melon, the fruit of freezing of material abundance is steep in wine, and can greatly shorten the making required time of fruit soaking wine, enhance productivity, be applicable to industrialized development.The brewed time that fruit is steep in wine is frozen in the present invention, when the fastest, only needs 30 minutes, and the long period is in 2 months.
The technical scheme that the present invention takes is:
A kind of making method that fruit is steep in wine of freezing is provided, and this making method comprises the following steps:
(1) fresh fruit or melon are placed under the even temperature or varying temperature environment of following 8 ℃ to 80 ℃ of its injury from low temperature critical temperature, place for some time;
(2) allow fruit or melon place for some time in the temperature of more than 1 ℃ even temperature or alternating temperature, make and freeze fresh fruit;
(3) freeze fresh fruit or the whole fruit of melon or fragmentation or stoning postposition that make are entered in edible wine liquid, soak after for some time, make and freeze fruit and steep in wine.
Further: a kind of making method of really steeping in wine of freezing, is characterized in that comprising the following steps:
(1) by fresh fruit or the whole fruit of melon or broken being placed under its 8 ℃ to 80 ℃ even temperature or varying temperature environment below injury from low temperature critical temperature, place for some time;
(2) allow fruit or melon place for some time in the temperature of more than 1 ℃ even temperature or alternating temperature, make and freeze fresh fruit;
(3) will freeze the whole fruit of fresh fruit or melon or broken after thing through air-dry, dry or make and freeze dried fruit after 90 ℃ of following oven dry;
(4) by make freeze the whole fruit of dried fruit or broken stoning after or broken after thing insert in edible wine liquid, soak after for some time, make and freeze fruit and steep in wine.
Further: described fruit is packed with plastics film and/or Plastic film Bag, or without plastics film and/or Plastic film Bag packing.
Further: the fresh fruit in described step (1) is any one in cumquat, pears, apple, pineapple, hami melon, muskmelon, hawthorn, red date, green plum.
Further: the temperature in described step (1) below the injury from low temperature critical temperature of fruit or melon is 0 ℃ to-16 ℃.
Further: it is 2 hours to 12 months that described step (1) is placed in by fresh fruit or melon the time that its temperature below injury from low temperature critical temperature places; The time that allows fruit place in more than 1 ℃ temperature in described step (2) is 3 hours to 20 days.
Further:: the concentration of described edible wine liquid is 15% to 68% of alcohol volumetric concentration.
Further: described step (1) and (2) are circulated 1 to 20 time.
Further: the alternating temperature amplitude in described step (1) or (2) is 1 ℃ to 60 ℃.
Further: described in freeze fruit and steep in wine, by above-mentioned any one method, made.
Advantage of the present invention and beneficial effect are:
1. provide a kind of freezing really to steep in wine and preparation method thereof, owing to using injury from low temperature effect, temperature below the critical temperature of employing injury from low temperature is destroyed pericarp, core and pulp organization and the structure of fresh fruit or melon, then allow fruit that the catabolism of injury from low temperature occurs at the temperature higher than 1 ℃, make to be formerly unfavorable for that fruit material is dissolved in the normal pericarp of structure of wine liquid, core outward and destruction to a certain degree occurs pulp organization, and deliquescing or change succulence, make the interior mass degradation of fruit become the state of matter of lower molecular weight simultaneously; And by utilizing the larger temperature difference luffing (as 25 ℃～120 ℃) between the temperature that proceeds to out cold lay down location from injuring low temperature, can better bring out the destruction of pericarp or pericarp oil vacuole layer or break, make in fruit material become and be easy to stripping in the wine liquid soaking, thereby can obtain fast excellent flavor, nutrition, health care, the abundant fruit of freezing of fruit melon internal substance, steep in wine.
2. the present invention is owing to bringing out the catabolism of fruit by injury from low temperature, and in fruit, after mass degradation, molecular weight diminishes, and is more conducive to absorption of human body, is more conducive to promote HUMAN HEALTH.
3. the making method of really steeping in wine of freezing provided by the invention is simple, can carry out in conjunction with the storage period in low temperature the preservation and freshness of fresh fruit raw material, and need by regulating treatment temp and storage period according to listing, adjusting intermediate raw material freezes fresh fruit melon or freezes fruit melon dry production phase, and then production phase and listing phase that fruit is steep in wine are frozen in adjusting, and can be at any time with dry the making easily of fruit melon of freezing of easy storage, freeze fruit and steep in wine, can realize the anniversary of product and produce listing.
4. from making to freeze fresh fruit melon or to freeze fruit melon, do to make and freeze fruit and steep in wine, omnidistance Production Time can control on demand, and short can make in 6～36 hours, and long can make in 1 to 2 months.
5. the present invention uses the fruit of freezing that injury from low temperature effect is made to steep in wine, owing to having promoted disengaging of fruit melon fragrance and coloring matter, can make the fruit of freezing that fruit or the fragrance of melon own and color and luster are strong steeps in wine, need not add essence, pigment and other foodstuff additive to process, be the drink of a kind of green, health.
Embodiment
Below the embodiment of this technical scheme:
Embodiment 1
Experiment kind is crackling cumquat, by fresh fruit screening, after cleaning, with naked fruit, inserts after small basket, inserts in the low temperature of-3 ℃ to 5 ℃ each 1 day luffings and places 40 days, and during this period, crackling cumquat fruit generation injury from low temperature is also brought out injury from low temperature catabolism.Until the body deliquescing of crackling cumquat fruit or pericarp are after deep colling shape, make and freeze cumquat, preparedly freeze that the change of crackling cumquat sweet taste is sweet, fruit becomes succulence sense, pericarp core is organized deliquescing; To freeze crackling cumquat through air-dry, dry or make and freeze dried fruit after 43 ℃ of following oven dry; By what make, freeze crackling cumquat fruit or freeze edible wine immersion that the whole fruit of dried fruit is 15% by volumetric concentration bubble 2 months, the crackling cumquat that freezes of making taste sweetness freezes fruit and steeps in wine.
Embodiment 2
Experiment kind be elderly person for whom a birthday celebration is being held's cumquat, after packing, inserts in the low temperature of-6 ℃～-9 ℃ of luffings and places 9 hours, then elderly person for whom a birthday celebration is being held's cumquat transposition is placed 2 days under the environment of 5 ℃～28 ℃ by fresh fruit screening, after cleaning with bag film.In the low temperature of-6 ℃～-9 ℃ of luffings that repeat to insert, place 9 hours, again elderly person for whom a birthday celebration is being held's cumquat transposition is placed under the environment of 5 ℃～28 ℃ to the step 2 time of 2 days, allow elderly person for whom a birthday celebration is being held's cumquat fruit generation injury from low temperature bring out injury from low temperature catabolism, make fruit essential oil and fruit liquid slightly excessive, pericarp is many spots deep colling shape or half deep colling shape, after fruit body deliquescing, make and freeze cumquat, then by make to freeze elderly person for whom a birthday celebration is being held's cumquat fruit broken
Embodiment
Below the embodiment of this technical scheme:
Embodiment 1
Experiment kind is crackling cumquat, by fresh fruit screening, after cleaning, with naked fruit, inserts after small basket, inserts in the low temperature of-3 ℃ to 5 ℃ each 1 day luffings and places 40 days, and during this period, crackling cumquat fruit generation injury from low temperature is also brought out injury from low temperature catabolism.Until the body deliquescing of crackling cumquat fruit or pericarp are after deep colling shape, make and freeze cumquat, preparedly freeze that the change of crackling cumquat sweet taste is sweet, fruit becomes succulence sense, pericarp core is organized deliquescing; To freeze crackling cumquat through air-dry, dry or make and freeze dried fruit after 43 ℃ of following oven dry; By what make, freeze crackling cumquat fruit or freeze edible wine immersion that the whole fruit of dried fruit is 15% by volumetric concentration bubble 2 months, the crackling cumquat that freezes of making taste sweetness freezes fruit and steeps in wine.
Embodiment 2
Experiment kind be elderly person for whom a birthday celebration is being held's cumquat, after packing, inserts in the low temperature of-6 ℃～-9 ℃ of luffings and places 9 hours, then elderly person for whom a birthday celebration is being held's cumquat transposition is placed 2 days under the environment of 5 ℃～28 ℃ by fresh fruit screening, after cleaning with bag film.In the low temperature of-6 ℃～-9 ℃ of luffings that repeat to insert, place 9 hours, again elderly person for whom a birthday celebration is being held's cumquat transposition is placed under the environment of 5 ℃～28 ℃ to the step 2 time of 2 days, allow elderly person for whom a birthday celebration is being held's cumquat fruit generation injury from low temperature bring out injury from low temperature catabolism, make fruit essential oil and fruit liquid slightly excessive, pericarp is many spots deep colling shape or half deep colling shape, after the deliquescing of fruit body, make and freeze cumquat, then the edible wine immersion that is 38% with volumetric concentration of freezing after the broken stoning of elderly person for whom a birthday celebration is being held's cumquat fruit of making is steeped 18 hours, upset is midway stirred and standing rear taking-up clear liquid, make golden yellow color redness, cumquat aromatic flavour, the cumquat that freezes that local flavor is fresh and sweet is really steep in wine.
Embodiment 3
Experiment kind be elderly person for whom a birthday celebration is being held's cumquat, after packing, inserts in the low temperature of-6 ℃～-9 ℃ of luffings and places 12 hours, then elderly person for whom a birthday celebration is being held's cumquat transposition is placed 1 day under the environment of 5 ℃～28 ℃ by fresh fruit screening, after cleaning with bag film.In the low temperature of-6 ℃～-9 ℃ of luffings that repeat to insert, place 12 hours, again elderly person for whom a birthday celebration is being held's cumquat transposition is placed under the environment of 5 ℃～28 ℃ to the step 1 time of 1 day, allow elderly person for whom a birthday celebration is being held's cumquat fruit generation injury from low temperature bring out injury from low temperature catabolism, make fruit essential oil and fruit liquid slightly excessive, pericarp is many spots deep colling shape or half deep colling shape, after the deliquescing of fruit body, make and freeze cumquat, then the edible wine immersion that is 45% with volumetric concentration of freezing after the broken stoning of elderly person for whom a birthday celebration is being held's cumquat fruit of making is steeped 1 day, upset is midway stirred and standing rear taking-up clear liquid, make golden yellow color redness, cumquat aromatic flavour, the cumquat that freezes that local flavor is fresh and sweet is really steep in wine.
Embodiment 4
Experiment kind is hami melon, the low temperature that the naked fruit of hami melon is placed in to 0 ℃ ± 2 ℃ was placed after 1 to 3 day, proceed in 16 ℃～25 ℃ varying temperature environments and place 3 days, treat that its melon body softens or pericarp is deep colling shape, make and freeze hami melon, the prepared hami melon that freezes, keeps the sweeter more succulence of former fruit delicate flavour and more former fruit.By make freeze hami melon peeling after be cut into fragment, dry, make and freeze the dry piece of hami melon.Then will freeze the dry piece of hami melon or freeze the fragment being cut into after hami melon peeling, the wine immersion that is 55% with volumetric concentration is steeped 12 days, makes to freeze hami melon and steep in wine.
Embodiment 5
Experiment kind is apple, and fresh fruit is cut into fragment, with after bag film packing, inserts in the low temperature of-18 ℃ ± 1.5 ℃ and places 1 day; At 1 ℃～20 ℃, place 36 hours, after thawing, make and freeze apple piece.To freeze apple piece, at 70 ℃, dry, make and freeze biffins piece.By what make, freeze apple piece or freeze wine immersion that biffins piece is 25% by volumetric concentration bubble 8 days, make strong, the fresh and sweet apple that freezes of apple aroma and steep in wine.Also the whole fruit of apple can be inserted in the low temperature of-70 ℃～-80 ℃ and place 12 months, during this period, need ediblely or while using, can at any time the fruit of frostbite be taken out from low temperature, at 8 ℃ to 20 ℃ temperature, place after 2 days, treat that fruit body is softening, make and freeze apple.By make freeze Apple fragmentation after steep in wine, or make as previously mentioned after freezing biffins piece and steep in wine, make and freeze apple and steep in wine.
Embodiment 6
Experiment kind is pears, and its fresh fruit, with after bag film packing, is inserted in the low temperature of-30 ℃～-40 ℃ and placed 24 hours, then proceeds at the luffing temperature of 25 ℃ to 60 ℃ and places after 1 day; Make also the become the operatic circle of freezing of sweeter more succulence of more former fruit tissue of soft, the core of fruit body.By 1 first quarter moon of freezing of the making wine immersion that the operatic circle is 48% by alcohol volumetric concentration bubble, make the operatic circle of freezing with sweet taste and pears perfume (or spice) and steep in wine.
Embodiment 7
Experiment kind is pineapple, its yellow maturity fresh fruit is inserted and can be controlled temperature at the environment of 6 ℃ ± 2 ℃～28 ℃ ± 5 ℃ of scope alternating temperatures with naked fruit state, first temperature is adjusted under 6 ℃ ± 2 ℃ states to subzero treatment fruit 7 days, then regulate temperature to be raised under 28 ℃ ± 5 ℃ states and process fruit 4 days, until fruit body, soften or become after sweeter more succulence, make and freeze pineapple, by freezing after pineapple fruit peeling stripping and slicing of making, the wine immersion that is 60% by volumetric concentration bubble 2 days, makes aromatic strongly fragrant, the pineapple of freezing sweet or sour and sweet palatability of golden yellow color, pineapple and steeps in wine.Also can freeze stripping and slicing, oven dry after pineapple fruit peeling, make water content and be down to the pineapple stem that freezes below 30%, then take the wine immersion bubble 30 days that volumetric concentration is 40%, make look Huang, have pineapple perfume (or spice), the pineapple of freezing sweet or sour and sweet palatability steeps in wine.
Embodiment 7
Experiment kind is fresh red jujube, by its fresh fruit with naked fruit state or bag film packing after, adopt step (1) to insert-80 ℃ and locate to place 2 hours, step (2) is placed in red jujube fruit real-turn under the environment of 20 ℃～38 ℃ and places 2 days.Repeating step (1) and (2) 4 times, allow red date fruit generation injury from low temperature produce the tiny lacerated wound of more pericarp, makes and freeze red jujube fruit, then after air-dry, makes and freeze red date dried fruit; By the whole fruit of red date dried fruit of freezing of making, to insert volumetric concentration be 40% edible wine immersion bubble 2 months, and the red date of making taste sweetness, red date aromatic flavour freezes fruit steeps in wine.
Embodiment 8
Experiment kind is fresh red jujube, by its fresh fruit with naked fruit state or bag film packing after, adopt step (1) to insert-40 ℃ and locate to place 24 hours, step (2) is placed in red jujube fruit real-turn under the environment of 20 ℃～38 ℃ and places 1 day.Repeating step (1) and (2) 8 times, allow red date fruit generation injury from low temperature produce the tiny lacerated wound of more pericarp, makes and freeze red jujube fruit, then after drying at 50 ℃ of temperature, makes and freeze red date dried fruit; By the whole fruit of red date dried fruit of freezing of making, to insert volumetric concentration be 15% edible wine immersion bubble 2 months, and the red date of making taste sweetness, red date aromatic flavour freezes fruit steeps in wine.
Embodiment 9
Experiment kind is muskmelon fresh fruit.After its fresh fruit is packed with naked fruit state or bag film, adopt step (1) to insert-40 ℃ and locate to place 2 hours, step (2) is placed melon fruit transposition 3 hours under the environment of 20 ℃～38 ℃.Repeating step (1) and (2) 20 times, allow melon fruit generation injury from low temperature produce the tiny lacerated wound of more pericarp, makes and freeze muskmelon fruit, then after drying at 50 ℃ of temperature, makes and freeze muskmelon dried fruit; By the whole fruit of muskmelon dried fruit of freezing of making, to insert volumetric concentration be 15% edible wine immersion bubble 2 months, and the muskmelon of making taste sweetness, muskmelon aromatic flavour freezes fruit steeps in wine.
Embodiment 10
Experiment kind is muskmelon fresh fruit.After its fresh fruit is packed with naked fruit state or bag film, adopt step (1) to insert-40 ℃ and locate to place 1 day, step (2) is placed melon fruit transposition 10 days under the environment of 20 ℃～38 ℃.Repeating step (1) and (2) 1 times, allow melon fruit generation injury from low temperature produce the tiny lacerated wound of more pericarp, makes and freeze muskmelon fruit, then after drying at 50 ℃ of temperature, makes and freeze muskmelon dried fruit; By the whole fruit of muskmelon dried fruit of freezing of making, to insert volumetric concentration be 68% edible wine immersion bubble 2 months, and the muskmelon of making taste sweetness, muskmelon aromatic flavour freezes fruit steeps in wine.
Embodiment 11
Experiment kind is hawthorn fresh fruit.Its hawthorn fresh fruit is inserted and can be controlled temperature at the environment of 6 ℃ ± 2 ℃～28 ℃ ± 5 ℃ of scope alternating temperatures with naked fruit state, first temperature is adjusted under 6 ℃ ± 2 ℃ states to subzero treatment fruit 5 days, then regulate temperature to be raised under 28 ℃ ± 5 ℃ states and process fruit 5 days, until fruit body, soften or become after sweeter more succulence, make frozen haw, by after the frozen haw fruit stripping and slicing of making, the wine immersion that is 55% by volumetric concentration bubble 3 days, makes that color and luster is ruddy, aromatic strongly fragrant, the frozen haw sweet or sour and sweet palatability of hawthorn steeps in wine.Also can frozen haw fruit broken, dry, make the frozen haw that water content is down to below 30% dry, then take the wine immersion bubble 12 days that volumetric concentration is 40%, make look ruddy, there is hawthorn perfume (or spice), frozen haw sweet or sour and sweet palatability steeps in wine.
Embodiment 12
Experiment kind is green plum fresh fruit.By fresh fruit screening, clean after with after bag film packing, insert in the low temperature of-6 ℃～-9 ℃ of luffings and place 9 hours, then green plum fresh fruit transposition is placed 3 days under the environment of 5 ℃～28 ℃.In the low temperature of-6 ℃～-9 ℃ of luffings that repeat to insert, place 12 hours, again green plum fresh fruit transposition is placed under the environment of 5 ℃～28 ℃ to the step 2 time of 2 days, allow green plum fresh fruit fruit generation injury from low temperature bring out injury from low temperature catabolism, make fruit liquid slightly excessive, pericarp is many spots deep colling shape or half deep colling shape, after the deliquescing of fruit body, make and freeze green plum fresh fruit, then the edible wine immersion that the fragmentation of green plum fresh fruit fruit is 35% by volumetric concentration afterwards of freezing of making is steeped 15 hours, upset is midway stirred and standing rear taking-up clear liquid, make color and luster emerald green, green plum aromatic flavour, the green plum that freezes that local flavor is fresh and sweet is really steep in wine.
In practice, according to the difference of fruit or melon kind, its injury from low temperature critical temperature is different, but as long as fruit or melon are placed on to its temperature place for some time below injury from low temperature critical temperature, then be transposed in 1 ℃ of above temperature and place for some time, just can allow fruit or melon generation injury from low temperature, destroy pericarp or pericarp oil vacuole layer, and the destruction of causing core and pulp organization and structure, cause their catabolism or hydrolysis metabolism, make pericarp, core, pulp organization softening or succulence.Experimental result of the present invention shows, proceeds to out temperature difference luffing between the temperature of cold lay down location, in the time of 25～120 ℃, can better bring out the destruction of pericarp or pericarp oil vacuole layer or break from injury low temperature, makes material in fruit be easy to stripping or be exuded in the wine liquid of immersion.
Above content is in conjunction with concrete preferred implementation further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (10)
1. freeze the making method that fruit is steep in wine, it is characterized in that comprising the following steps:
(1) fresh fruit or melon are placed under the even temperature or varying temperature environment of following 8 ℃ to 80 ℃ of its injury from low temperature critical temperature, place for some time;
(2) allow fruit or melon place for some time in the temperature of more than 1 ℃ even temperature or alternating temperature, make and freeze fresh fruit;
(3) freeze fresh fruit or the whole fruit of melon or fragmentation or stoning postposition that make are entered in edible wine liquid, soak after for some time, make and freeze fruit and steep in wine.
2. a kind of fruit making method of steeping in wine of freezing as claimed in claim 1, is characterized in that comprising the following steps:
(1) by fresh fruit or the whole fruit of melon or broken being placed under its 8 ℃ to 80 ℃ even temperature or varying temperature environment below injury from low temperature critical temperature, place for some time;
(2) allow fruit or melon place for some time in the temperature of more than 1 ℃ even temperature or alternating temperature, make and freeze fresh fruit;
(3) will freeze the whole fruit of fresh fruit or melon or broken after thing through air-dry, make after drying or drying and freeze dried fruit;
(4) by make freeze the whole fruit of dried fruit or broken stoning after or broken after thing insert in edible wine liquid, soak after for some time, make and freeze fruit and steep in wine.
3. the making method of really steeping in wine of freezing as claimed in claim 1 or 2, is characterized in that: described fruit is packed with plastics film and/or Plastic film Bag, or without plastics film and/or Plastic film Bag packing.
4. as described in claim 1 to 2, freeze the fruit making method of steeping in wine, it is characterized in that: the fresh fruit in described step (1) is any one in cumquat, pears, apple, pineapple, hami melon, muskmelon, hawthorn, red date, green plum.
5. as described in claims 1 to 3, freeze the fruit making method of steeping in wine, it is characterized in that: the temperature in described step (1) below the injury from low temperature critical temperature of fruit or melon is 0 ℃ to-16 ℃.
6. as described in claims 1 to 3, freeze the fruit making method of steeping in wine, it is characterized in that: it is 2 hours to 12 months that described step (1) is placed in by fresh fruit or melon the time that its temperature below injury from low temperature critical temperature places; The time that allows fruit place in more than 1 ℃ temperature in described step (2) is 3 hours to 20 days.
7. as described in claims 1 to 3, freeze the fruit making method of steeping in wine, it is characterized in that: the concentration of described edible wine liquid is 15% to 68% of alcohol volumetric concentration.
8. as described in claims 1 to 3, freeze the fruit making method of steeping in wine, it is characterized in that: described step (1) and (2) are circulated 1 to 20 time.
9. as described in claim 1 or 2 or 3 or 8, freeze the fruit making method of steeping in wine, it is characterized in that: the alternating temperature amplitude in described step (1) or (2) is 1 ℃ to 60 ℃.
10. the fruit of freezing of being made by the method described in above-mentioned any one claim is steep in wine.
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| CN101023162A (en) * | 2004-07-23 | 2007-08-22 | 三得利株式会社 | Alcohol-pickled material, food or drink using the same and method of producing the same |
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Application publication date: 20140326 |