专利号CN201610257362.8

摘要：

本发明提供了一种同时制备红叶李果酒和红叶李果干的方法，是将完整的红叶李果实进行表面扎孔处理后，浸入到经酵母发酵红叶李果浆得到的红叶李果原酒中，再密封浸泡，最后分离得到红叶李果酒和含有酵母蛋白的红叶李果实，将含有酵母蛋白的红叶李果实通风干燥，得到红叶李果干。本发明所述的制备方法，既能够同时获得红叶李果酒和红叶李果干，又能够使果酒和果实的营养成分、香气成分得到相互促进，提高营养价值和风味、口感，且制备方法简单、安全、原料利用率高，具有很好的应用前景。获得的红叶李果酒，是一款香气加强型的低醇果酒；获得的红叶李果干，是一款具有浓郁酒香和新鲜果香、低糖、高生物蛋白的果干食品。

摘要（英）：

The invention provides a method for simultaneously preparing prunus cerasifera fruit wine and dried prunus cerasifera fruit. The method comprises the following steps: pricking holes in the surfaces of complete prunus cerasifera fruits, dipping the prunus cerasifera fruits into prunus cerasifera fruit wine base obtained by carrying out yeast fermentation on prunus cerasifera fruit pulp, carrying out sealed soaking, carrying out separation to obtain the prunus cerasifera fruit wine and prunus cerasifera fruit containing yeast protein, and carrying out aeration-drying on the prunus cerasifera fruit containing the yeast protein, thus obtaining the dried prunus cerasifera fruit. With the adoption of the preparation method provided by the invention, the prunus cerasifera fruit wine and the dried prunus cerasifera fruit can be simultaneously obtained, meanwhile, the nutritional ingredients and aroma ingredients of the fruit wine and the fruits are in mutual promotion, respectively, and therefore, the nutritive value, the flavor and the mouthfeel are improved; the preparation method is simple and safe, and the utilization ratio of the raw materials is high, and therefore, the method has very good application prospects; the obtained prunus cerasifera fruit wine is low-alcohol fruit wine with the enhanced aroma; the obtained dried prunus cerasifera fruit is dried fruit food having rich wine aroma and fresh fruity aroma, and being low in sugar content and high in bioprotein.