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Method for brewing longan-fructus momordicae fruit wine

A technology of mangosteen and longan, applied in the field of wine brewing, can solve the problems of incomplete extraction of active ingredients and bad taste, and achieve the effect of high added value, full taste and low cost

Inactive Publication Date: 2009-12-16
叶长东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a brewing method of longan Luo Han Guo fruit wine, which utilizes abundant longan and Luo Han Guo resources, adopts a soaking process different from the traditional one, and overcomes the defects of poor taste and incomplete extraction of active ingredients caused by the traditional soaking process , to make due contributions to the development of deep processing of agricultural products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Get raw material by weight ratio:

[0021] 1 part of longan, 1 part of Luo Han Guo, 10 parts of water, other auxiliary materials white sugar, water, organic acid, pectinase, nutrient, Vc, SO 2 Add gradually during preparation.

[0022] Preparation steps:

[0023] Select 1Kg each of selected high-quality longan and Luo Han Guo, add 10Kg of water, and add 0.05g of pectinase at the same time, fully soak, stir and dissolve to obtain a solution. Take part of the solution to dissolve 30g of citric acid, 1g of nutrient FERMAIDK, 0.5g of Vc, and 7.5ml of sulfurous acid. After dissolving, add back to the solution and mix to obtain a fermentation broth.

[0024] Take 1L of fermentation broth and activate 1g of active dry yeast into seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it into the fermentation liquid and mix well. The temperature is controlled at 12°C, and the fermentation time is sealed for 4 days.

[0025] When the res...

Embodiment 2

[0034] Get raw material by weight ratio:

[0035] 50 parts of longan, 50 parts of Luo Han Guo, 500 parts of water, 50 parts of white sugar, 3 parts of tartaric acid, other appropriate amount of excipients pectinase, nutrients, Vc, SO 2 Add gradually during preparation.

[0036] Preparation steps:

[0037] Select 50Kg of high-quality longan and Luo Han Guo each, add 500Kg of water, and add 25g of pectinase at the same time, fully soak, stir and dissolve. Get its solution and dissolve citric acid 2Kg, nutrient FERMAID K50g, Vc50g, sulfurous acid 500ml, add after dissolving and mix evenly to obtain fermented liquid.

[0038] Take 60L of fermented liquid and activate 125g of active dry yeast to form a seed liquid. After the seed liquid ferments vigorously, that is, the bubbles rise densely, add it to the fermented liquid and mix well. The temperature is controlled at 15°C, and the sealed fermentation time is 8 days.

[0039] When the residual sugar is less than 4g / L, the fermen...

Embodiment 3

[0048] Get raw material by weight ratio:

[0049] 100 parts of longan, 100 parts of Luo Han Guo, 1000 parts of water, 150 parts of white sugar, 5 parts of tartaric acid, other appropriate accessories pectinase, nutrients, Vc, SO 2 Add gradually during preparation.

[0050] Preparation steps:

[0051] Select 100Kg each of selected high-quality longan and Luo Han Guo, add 1000Kg of water, and add 100g of pectinase at the same time, fully soak, stir and dissolve. Get its solution and dissolve 150Kg of citric acid, 400g of nutrient FERMAID K, 200g of Vc, and 2000ml of sulfurous acid, add and mix after dissolving to obtain a fermentation broth.

[0052] Take 120L of fermentation broth and activate 250g of active dry yeast to form a seed solution. After the seed solution ferments vigorously, that is, the bubbles rise densely, add it to the fermentation broth and mix well. The temperature is controlled at 18°C, and the fermentation time is sealed for 12 days.

[0053] When the res...

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PUM

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Abstract

The invention discloses a method for brewing longan-fructus momordicae fruit wine, which is nutrient fruit wine brewed by using longan and fructus momordicae as main raw materials and adopting biological enzymolysis and low-temperature microbe fermentation. The wine combines the longan and the fructus momordicae which are two health-care invigorants rewarded by past doctors; and based on the drug-food advantages of the longan and the fructus momordicae, the method fully extracts effective components beneficial to the human body, increases a fermentation product and enlarges the prior nutrient efficacies of the longan and the fructus momordicae. The brewed longan-fructus momordicae fruit wine has full, exquisite, compatible and full-bodied mouth feel, has typical remarkable style, is a good product in wine beverage, has high nutrient and medicinal value, and has the functions of the longan for tonifying heart and spleen and nourishing qi and blood and the functions of the fructus momordicae for clearing heat and nourishing lung, relieving cough, nourishing throat, lubricating intestines and relaxing the bowels. The fruit wine overcomes the defects that the effective components of the steeping wine are not fully extracted, the steeping wine has single mouth feel, crude lees and the like, and is suitable for various groups of people.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a method for fermenting longan and mangosteen fruit into nutritious fruit wine. Background technique [0002] Longan and Luo Han Guo are both medicinal and edible Chinese herbal medicines, which have high nutritional, health and medicinal value. Both longan and mangosteen are produced in Guangxi, and the annual output is very large, and the main processing method is to produce dried fruits and then sell them, which seriously limits the outlet of the products. At present, there is no record of fermenting and making wine by combining these two kinds of Chinese herbal medicines. In the past, a single variety of longan was soaked to make wine. The soaked wine has defects such as incomplete extraction of active ingredients, thin taste, and rough grains. Contents of the invention [0003] The purpose of the present invention is to provide a brewing method of longan Luo Han Guo fruit wine, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 叶长东张方刚
Owner 叶长东
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