Fermented fresh fructus momordicae wine and brewing process thereof

A fermented Luo Han Guo technology, applied in the field of fermented fresh Luo Han Guo wine and its brewing, can solve the problems of high loss of natural aroma substances and active ingredients, low biological activity, lack of taste, etc., to ensure health care efficacy, short fermentation cycle, The effect of good biological activity

Active Publication Date: 2008-10-15
桂林亦元生现代生物技术有限公司
View PDF1 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese patent application number 98126762 discloses a Luo Han Guo wine, which is prepared by blending high-grade edible wine and dried Luo Han Guo extract. The natural aroma and active ingredients of Luo Han Guo are much lost, and the biologica

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mix 100kg of fresh Luo Han Guo pulp, 50kg of sucrose, 0.6kg of citric acid, 10kg of corn steep liquor, and 250kg of high-quality mountain spring water. After sterilization, put it into the container, adjust the pH to 3.5, add 15kg of activated strains of alcoholic yeast, and seal the container. Put it in a room at 24°C for 7 days of main fermentation, then carry out coarse filtration, and then add 50kg of sucrose, complete within 7 days, coarsely filter the yeast, transfer the wine liquid into a sterilized container, and carry out post-fermentation for 30 days at 20°C , replace the wine with a sterilized container, control the temperature at 15°C, age for 90 days, and change the tank every 30 days. Add 2 kg of pectinase to carry out clarification treatment, take the supernatant liquid for bottling, carry out pasteurization, and label to obtain finished wine.

[0033] Finished wine characteristics:

[0034] The body of the wine is light yellow, clear, transparent, shiny...

Embodiment 2

[0036] Mix 150kg of fresh Luo Han Guo pulp, 20kg of sucrose, 1.0kg of citric acid, 5.0kg of corn steep liquor, and 300kg of high-quality mountain spring water. After sterilization, put them into the container, adjust the pH to 3.0, add 20kg of wine yeast, and place in a closed container. After 5 days of indoor main fermentation at 26°C, coarse filtration is carried out, and then another 25kg of sucrose is added, and the yeast is coarsely filtered, and the wine is transferred into a sterilized container for post-fermentation. After 30 days, replace the wine with a sterilized container, keep the temperature at 18°C, age for 150 days, and change the tank once a month. The wine is centrifuged for 3 to 5 minutes under the condition of 6000g centrifugal force to obtain clarified wine. The liquor is bottled, sterilized by ultraviolet rays and then labeled to obtain the finished liquor.

[0037] Finished wine characteristics:

[0038] The wine body is golden yellow, clear, transluce...

Embodiment 3

[0040] Mix 140kg of fresh Luo Han Guo pulp, 40kg of sucrose, 0.8kg of citric acid, 8.0kg of corn steep liquor, and 320kg of clean water. After sterilization, put it into a container, adjust the pH to 3.5, add 20kg of rice wine yeast, and place it in a closed container. After 7 days of indoor main fermentation at 24°C, coarse filtration is carried out, and another 30kg of sucrose is added to complete the process within 7 days. The yeast is coarsely filtered, and the wine is transferred into a sterilized container for post-fermentation. After 30 days, replace the wine with a sterilized container, keep the temperature at 18°C, age for 180 days, and change the tank once a month. Finely filter the fermented liquor to obtain clarified liquor. Bottle the liquor, carry out microwave sterilization, and then label it to obtain the finished liquor.

[0041] Finished wine characteristics:

[0042] The body of the wine is yellowish brown, clear, transparent, shiny, free of suspended matt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a fermented fresh fructus momordicae wine and a method for making the same. The fermented fresh fructus momordicae wine is produced via primary fermentation, secondary fermentation and ageing of fermenting strains by using fresh fructus momordicae mash as a raw material and using cane sugar, corn steep liquor, citric acid and clean water as auxiliary materials. The fruit wine has the advantages of golden, clear, transparent and bright color, full-bodied, fresh and soft taste, coexistence of bouquet and fruit flavor, full and complete wine body and nobleness and elegance. The alcohol content can be formed as high caloric sugar and other contents in fructus momordicae are degraded by microorganisms during brewing. The fructus momordicae wine has good biological activity as the loss of sweet mogrosides, flavone, VC and other active ingredients is small, thereby guaranteeing the health efficacy of the fructus momordicae. Fresh fructus momordicae wines with different flavors and alcohol contents can be brewed by preferring strains with different fermenting characteristics for fermentation so as to meet requirements of different consumers. The method has the advantages of simple manufacturing technique, short fermenting period, high production yield and low manufacturing cost.

Description

Technical field: [0001] The invention relates to fruit wine, in particular to fermented fresh Luo Han fruit wine and a brewing method thereof. Background technique: [0002] Luo Han Guo Siraitia grosvenororii (Swingle) C. Jeffrey is the fruit of perennial vines of the Cucurbitaceae Luo Han Guo genus. Rich in active ingredients such as sweet glycosides, fructose, flavonoids, vitamins, carotene, protein, amino acids, mannitol, various scavenger substances, and various trace elements, it has the functions of antitussive and expectorant, two-way regulation of intestinal motility, antibacterial tooth protection, Anti-inflammatory and analgesic, protect the liver, improve immunity, remove active oxygen, decompose excessively oxidized lipids, lower serum cholesterol, lower blood sugar, and lower blood lipids. Studies have also found that Luo Han Guo contains anti-cancer ingredients, which has attracted great attention from the medical circles at home and abroad. Luo Han Guo has h...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
Inventor 杨洪元覃吉胜蒋艳红林华杨春城蒋向军
Owner 桂林亦元生现代生物技术有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap