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Method for producing ferment type cactus vine fruit juice liquor

A technology for cactus and fruit dew, which is applied in the preparation of alcoholic beverages, and can solve the problems of poor fresh food taste, unpleasant grassy taste, etc.

Inactive Publication Date: 2008-04-02
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional and health benefits of edible cactus have been fully recognized by consumers, but because the juice of edible cactus is viscous, slightly sour, slightly bitter, and has an unpleasant grassy taste, the taste of fresh food is not good

Method used

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  • Method for producing ferment type cactus vine fruit juice liquor

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Embodiment

[0022] 667Kg of edible cactus (Mibunda) and 6000Kg of Pinot Noir grapes are used as raw materials for winemaking, and the maturity of grapes is controlled (sugar content 180g / L, acid content 6.0-7.0g / L (calculated as tartaric acid)). Remove branches, leaves, rotten fruit, stiff fruit and raw green fruit. Squeeze the cactus juice, blanching it at 85°C for 1 min, add 0.8g / L ascorbic acid and 0.6g / L citric acid to the cactus juice at the same time, and carry out color protection and anti-oxidation treatment. The processed cactus juice is mixed with the freshly broken Pinot Noir grape fruit, the cactus raw juice is added in an amount of 8%, and the fermenter is put into a fermentation tank, and the filling ratio is 2 / 3 of the tank volume. Inoculate Angel brand wine active dry yeast (W-ADY), the inoculation amount is 150mg / L, and carry out alcoholic fermentation. During the fermentation process, the changes of temperature and specific gravity are monitored, and the fermentation te...

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Abstract

The invention relates to a manufacture method for fermentation type cactus grape fruit syrup wine. The extracted cactus juice is formulated in proportion with the grape juice to be fermented, thus the rich vitamin and trace elements in the cactus can be supplemented into the grape wine, which can better play the heath care function of the grape wine and the cactus to the human body. The technical proposal adopted by the invention is that: the edible cactus is sorted, squeezed, treated with color protection, and, then mixed with crushed grape musts, implanted with the active yeast to make alcohol fermentation, and the following working procedures are clarification, adjustment of sugar degree and acid degree, steady treatment and filling.

Description

1. Technical field: [0001] The invention relates to a method for making wine, in particular to a method for making fermented cactus grape fruit wine. 2. Background technology: [0002] Edible cactus contains protein, minerals, vitamins, carotene and 18 kinds of amino acids. It is rich in potassium, calcium, copper, iron, manganese, strontium and other nutrients. At the same time, the content of sodium ions and other heavy metal atoms is low, and it does not contain oxalic acid. It can remove sugar to a certain extent and lower cholesterol and triglyceride content more obviously. The unique ingredients in its tissue, such as scorpion lotus, horned pedicle, and jade hibiscus, can also enhance the immunity of the human body. According to Mexican official data, every 100g of fresh stems contains 0.9g of minerals, 1.3g of protein, 6.7g of cellulose, 20.4mg of calcium, 17.0mg of phosphorus, 2.6mg of iron, and 15.9mg of vitamin C. Cactus wine makes full use of these advantages of c...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 房玉林陈书霞王华王西锐
Owner NORTHWEST A & F UNIV
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