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Fermented fresh fructus momordicae wine and brewing process thereof

The technology of fermentation type and Luo Han Guo is applied in the field of fermented fresh Luo Han Guo wine and its brewing, which can solve the problems of high loss of natural aroma substances and effective components, lack of taste, and low biological activity, so as to ensure the health effect, good biological activity, The effect of a short fermentation cycle

Active Publication Date: 2011-11-09
桂林亦元生现代生物技术有限公司
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  • 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 biological activity is low, and the finished product has obvious traditional Chinese medicine Taste and burnt bitterness, slightly lacking in mouthfeel
Using fresh Luo Han Guo as raw material to directly brew fresh Luo Han Guo wine has not been reported in China

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mix 100kg of fresh luohan fruit pulp, 50kg of sucrose, 0.6kg of citric acid, 10kg of corn syrup, and 250kg of high-quality spring water. After sterilization, combine it into a container, adjust the pH to 3.5, add 15kg of alcohol yeast activated strain, and seal the container. Place it in a 24℃ room for main fermentation for 7 days, then carry out coarse filtration, and then add 50kg of sucrose to complete within 7 days. After coarse filtration of yeast, transfer the liquor into a sterilized container, and then ferment for 30 days at 20℃. , Replace the wine in a sterilized container, control the temperature at 15°C, age for 90 days, and change the tank every 30 days. Add 2kg of pectinase for clarification, take the supernatant liquor into a bottle, pasteurize, and label to obtain the finished liquor.

[0033] Features of finished wine:

[0034] The wine body is light yellow, clear, transparent, shiny, without suspended solids and sediments. It has a fermented wine aroma, a m...

Embodiment 2

[0036] Mix 150kg of fresh luohan fruit pulp, 20kg of sucrose, 1.0kg of citric acid, 5.0kg of corn syrup, and 300kg of high-quality spring water. After sterilization, combine it into a container, adjust pH3.0, add 20kg of wine yeast, and place in a closed container. After 5 days of indoor main fermentation at 26℃, coarse filtration is carried out, and 25kg of sucrose is added in 5 days. The yeast is coarsely strained, and the wine liquor is transferred to a sterilized container for post-fermentation. At 18℃, post-fermentation 30d, replace the wine in a sterilized container, control 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 a clear wine. The wine is bottled, subjected to ultraviolet sterilization and then labeled to obtain the finished wine.

[0037] Features of finished wine:

[0038] The wine is golden-yellow, clarified, translucent, without suspe...

Embodiment 3

[0040] Mix 140kg of fresh Luo Han Guo syrup, 40kg of sucrose, 0.8kg of citric acid, 8.0kg of corn syrup, and 320kg of clean water. After sterilization, put it into a container, adjust pH 3.5, add 20kg of yellow wine yeast, and place in a closed container. After the main fermentation at 24℃ for 7 days, the coarse filtration is carried out, and another 30kg of sucrose is added in 7 days. The yeast is coarsely strained, and the liquor is transferred to a sterilized container for post-fermentation. At 18℃, the post-fermentation 30d, replace the wine in a sterilized container, control the temperature at 18°C, age for 180 days, and change the tank once a month. Finely filter the fermented liquor to obtain a clarified liquor. The wine is bottled, subjected to microwave sterilization and then labeled to obtain the finished wine.

[0041] Features of finished wine:

[0042] The wine is yellow-brown, clear, transparent, shiny, without suspended solids and sediments. It has the sweet and sw...

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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 differentflavors 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 Guo wine and its brewing method. Background technique: [0002] Siraitia grosvenororii (Swingle) C. Jeffrey is the fruit of a perennial vine of the genus Luo Han Guo of the family Cucurbitaceae. It is rich in sweet glycosides, fructose, flavonoids, vitamins, carotene, protein, amino acids, mannitol, multiple scavenger substances, multiple trace elements and other effective ingredients. It has antitussive and expectorant, two-way regulation of intestinal movement, antibacterial tooth protection, Anti-inflammatory and analgesic, protect the liver, improve immunity, remove active oxygen, break down excessive oxidized lipids, lower serum cholesterol, lower blood sugar, and lower blood lipids. Research has also found that Luo Han Guo contains anti-cancer ingredients, which has attracted great attention from medical circles at home and abroad. Luo Han Guo has high nutritional value, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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
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