PREPARATION OF LOQUAT FRUIT LIQUOR

摘要

PURPOSE:To prevent the browning of loquat in peeling and squeezing process and obtain a commercializable fruit liquor by using small-sized loquat having low commercial value as much as possible and adding the optimum amount of an acid to the fruit. CONSTITUTION:An acid mixture prepared according to the acid composition of a wine produced from grape is added to an aqueous solution containing a sugar to perform the primary fermentation. A loquat peeled after washing with potassium metasulfite and heat-treating at a high temperature is added in solid state to the primary fermentation liquid without squeezing the fruit and the fermentation is continued. The unrefined product produced by the fermentation is filtered and aged to obtain a loquat liquor. A high-quality loquat liquor resistant to browning can be prepared by this process.