Method for producing ferment type cactus vine fruit juice liquor

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...

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