摘要：

本發(fā)明提供了一種同時(shí)制備紅葉李果酒和紅葉李果干的方法，是將完整的紅葉李果實(shí)進(jìn)行表面扎孔處理后，浸入到經(jīng)酵母發(fā)酵紅葉李果漿得到的紅葉李果原酒中，再密封浸泡，最后分離得到紅葉李果酒和含有酵母蛋白的紅葉李果實(shí)，將含有酵母蛋白的紅葉李果實(shí)通風(fēng)干燥，得到紅葉李果干。本發(fā)明所述的制備方法，既能夠同時(shí)獲得紅葉李果酒和紅葉李果干，又能夠使果酒和果實(shí)的營(yíng)養(yǎng)成分、香氣成分得到相互促進(jìn)，提高營(yíng)養(yǎng)價(jià)值和風(fēng)味、口感，且制備方法簡(jiǎn)單、安全、原料利用率高，具有很好的應(yīng)用前景。獲得的紅葉李果酒，是一款香氣加強(qiáng)型的低醇果酒；獲得的紅葉李果干，是一款具有濃郁酒香和新鮮果香、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.