Method for preparing pineapple and cashew apple mixed fruit wine

A cashew pear and pineapple technology is applied in the field of preparing pineapple and cashew pear mixed fruit wine, can solve problems such as loss of original fruit aroma of fruit wine, and achieve the effects of increasing nutrient components, increasing content and enhancing flavor

Inactive Publication Date: 2010-12-08
HAINAN UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the pineapple fruit has a strong aroma, the original fruit aroma of the fruit wine brewed with pineapple juice alone is relatively large

Method used

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  • Method for preparing pineapple and cashew apple mixed fruit wine

Examples

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preparation example Construction

[0029] Preparation of yeast culture: Mix 1g of yeast with 10ml of white sugar solution with a concentration of 5% (mass percentage), and activate it at 38°C, 39°C or 40°C for 30 minutes, during which it is lightly lightened every 10 minutes. Stir gently once to obtain a yeast culture.

[0030] The pineapple and cashew pears used in the embodiment can be purchased from the market, or directly picked from the orchard.

[0031] The pineapple juice used in the examples is prepared according to the following method: the pineapple fruit is washed, peeled or not, crushed and squeezed to obtain the pineapple juice;

[0032] The cashew pear juice is prepared according to the following method: wash the cashew pears and squeeze the juice to obtain the cashew pear juice;

[0033] The concept of sugar content: the percentage of soluble solids.

Embodiment 1

[0034] Embodiment 1, pineapple juice and cashew pear juice are fermented together to prepare fruit wine

[0035] test group:

[0036] 1. Fruit juice treatment: mix 800g pineapple juice and 200g cashew pear juice (the pineapple juice and cashew pear juice are used as raw materials together), then add sodium sulfite (amount of 80mg / kg raw material), and adjust the sugar content to 22°Brix (the adjustment method is : First detect the sugar content of the mixed fruit juice with a hand-held refractometer, then add white granulated sugar therein and make it dissolve until the sugar content of the mixture reaches 22°Brix).

[0037] 2. Fermentation: add EC1118 yeast culture to the mixture in step 1, the dosage of yeast is 5g yeast culture / kg raw material, then carry out main fermentation and post-fermentation; record all the substances in the container as fermentation products . Yeast cultures were activated at 38°C for 30 minutes.

[0038] The main fermentation temperature is 20°C...

Embodiment 2

[0056] Embodiment 2, pineapple juice and cashew pear juice are fermented together to prepare fruit wine

[0057] test group:

[0058] 1, fruit juice treatment: 600g pineapple juice and 400g cashew pear juice are mixed (pineapple juice and cashew pear juice are used as raw materials together), then add sodium metabisulfite (consumption is 200mg / 1kg raw material), and adjust the sugar content to 24 ° Brix (method and Same as described in Example 1).

[0059] 2. Fermentation: Add D254 yeast culture to the mixture in step 1, the amount of yeast culture is 60g yeast culture / kg raw material, then carry out main fermentation and post-fermentation; record all the materials in the container as fermentation product. Yeast cultures were activated at 39°C for 30 minutes.

[0060] The main fermentation temperature is 25°C for 6 days; the post-fermentation temperature is 18°C ​​for 20 days.

[0061] 3. Siphon: siphon the fermentation product from step 2 to obtain the supernatant, which ...

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Abstract

The invention discloses a method for preparing pineapple and cashew apple mixed fruit wine. The method comprises the step of: fermenting pineapple and cashew apple serving as raw materials to prepare fruit wine. The tropical fruit wine is prepared from the mixed fruit juice of the pineapple and the cashew apple, so that the flavor of the tropical fruit wine is enhanced, the nutrient components of the tropical fruit wine are increased, and particularly the content of vitamin C and polyphenol is increased; therefore, the novel requirements on food nutrition and health care of people are met, and the problem of difficult aroma conservation of the tropical fruit wine in the production process is solved. The pineapple and the cashew apple are mixed to prepare the fruit wine, so that the aroma conservation effect of the pineapple wine is enhanced, the polyphenol content in the fruit wine is improved, and the oxidation resistance of the fruit wine is improved; and gelatin and the like for removing excessive polyphenol from the cashew apple juice is not added in the wine making process.

Description

technical field [0001] The invention relates to a method for preparing pineapple and cashew pear mixed fruit wine. Background technique [0002] Cashew (Anacardium occidentale L.) is one of the world famous nuts. The cashew pear is a pear-shaped "fruit" formed by the swelling of the pedicel as the cashew nut ripens, a by-product of cashew production. This soft and juicy fibrous "fruit" is rich in nutrients, and its ascorbic acid content is as high as 548mg / 100g, but it also contains a large amount of polyphenols (0.2-0.7%). Cashew pears have a strong astringent taste and are difficult to eat directly as fruits. [0003] In recent years, the output of pineapple has been increasing, but pineapple production has a strong seasonality, and the ripening and harvesting periods are relatively concentrated. Moreover, due to the high moisture content, crisp texture and high temperature in the south, pineapple is easy to rot and deteriorate after harvest. In order to effectively imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645C12R1/865
Inventor 陈文学李从发刘四新
Owner HAINAN UNIVERSITY
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