Production process for brewing fruit wine of snow lotus fruit

A fruit wine brewing and production process technology, applied in the preparation of alcoholic beverages, microorganisms, microorganism-based methods, etc., to achieve the effects of good typicality, outstanding typicality, and good gloss

Inactive Publication Date: 2011-06-22
杨玉生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, yacon has been successfully introduced in a large area in Yunnan, and the planting prospect is broad. Simply selling yacon as a fruit can no longer meet the needs of merchants and consumers

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0008] Choose yacon that has not rotted and deteriorated, wash it with water, peel it, cut it into pieces, and crush it into pulp with a juicer. Adjust the sugar content of yacon fruit to about 11%, and the alcohol content of self-fermentation is very low. In order to ensure a certain sugar content and alcohol content in the finished product after fermentation, the sugar content is replenished at one time in the early stage of fermentation, and the sugar content is adjusted to about 25% with sucrose , Add 0.03% sodium metabisulfite. Dissolve the active dry yeast in warm water at 35-40°C at a ratio of 1:15 and activate it for about 20 minutes, add it to fruit juice at a ratio of 0.3%, and stir evenly. The temperature is controlled at 23°C, and the fermentation is carried out in a closed fermenter for about 9 days. After the fermentation is terminated, the wine is filtered out and sealed in containers. The wine is sealed and stored for about 15 days, and the supernatant is tak...

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PUM

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Abstract

The invention discloses a production process for brewing a fruit wine of snow lotus fruits, which is characterized in that a finished product is obtained by processing the raw materials through the following steps: sorting, cleaning, peeling, pulverizing the pulp, adjusting the components, fermenting under a controlled temperature, terminating the fermentation, performing clarification, aging, and filling into a bottle. The invention adopts complete snow lotus fruit fresh juice for fermentation without the addition of ascorbic acid and citric acid, and the yeast inoculation amount is 0.3%; the sugar content is 25%; the addition of the sodium pyrosulfite is 0.03%; the fermentation temperature is 23 DEG C; and the fermentation time is about 9 d. The brewed fruit wine of snow lotus fruits is orange, transparent and clear, has a good glossiness and a light fragrance, has no peculiar smell, is refreshing, mellow, soft, and gleeful, has a harmonized wine performance and good typicality. The brewed wine is a low-alcohol fruit wine of snow lotus fruits with rich nutrition and outstanding typicality.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a production process of yacon fruit wine. Background technique [0002] Yacon is a perennial herb of Compositae, rich in fructo-oligosaccharides. There is no enzyme in the human body to hydrolyze this carbohydrate, so it is difficult to be absorbed. Diabetics can also eat it. In recent years, some Japanese scholars have found that yacon fruit contains a large amount of fructooligosaccharides, 20 kinds of amino acids necessary for the human body, a large amount of water-soluble fiber and rich in trace amounts of calcium, zinc, iron, selenium, magnesium, potassium, etc. Therefore, yacon can effectively reduce hyperlipidemia, control cholesterol and diabetes, promote human metabolism, regulate gastrointestinal tract, clear fire and detoxify, prevent and treat acne, improve human immunity, and is a low-calorie food. The aqueous extract of yacon tubers and its acid hydrolyzed produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 杨玉生
Owner 杨玉生
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