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
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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...
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