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A kind of coconut water cashew pear compound fruit wine and preparation method thereof

The technology of cashew pear and coconut water is applied in the field of coconut water and cashew pear compound fruit wine and its preparation, which can solve the problems of not being suitable for fresh fruit, having many fibers, heavy astringency and the like, and achieving unique flavor, harmonious and round aroma, and easy absorption. The effect of using

Inactive Publication Date: 2011-12-28
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cashew pears are soft and juicy, with a strong aroma. Although the sugar content is high, it contains more tannins, has a heavier astringent taste and more fiber, so it is not suitable for fresh consumption as a fruit. It is generally processed into other products

Method used

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  • A kind of coconut water cashew pear compound fruit wine and preparation method thereof
  • A kind of coconut water cashew pear compound fruit wine and preparation method thereof
  • A kind of coconut water cashew pear compound fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the preparation technology optimization of coconut water and cashew pear compound fruit wine

[0030] method:

[0031] 1. Preparation process:

[0032] 1) Antibacterial treatment

[0033] Use SO 2 Bacteriostatic treatment was carried out on the cashew nut pear and coconut water compound juice mixed in a certain proportion.

[0034] Add sodium metabisulfite directly into the compound fruit juice, mix well and keep it for 4 hours to inhibit bacteria; the amount added is 80-120 mg / kg compound fruit juice in terms of free sulfur dioxide according to the experimental design amount.

[0035] 2) Composition adjustment

[0036] Adjustment of the sugar content of the mixed fruit juice: After measuring the original sugar content of the mixed fruit juice (that is, the concentration of soluble solids) with a sugar meter, add an appropriate amount of white sugar to adjust the sugar content to 170g / kg.

[0037] Acidity adjustment: After measuring the total acidity ...

Embodiment 2

[0087] Embodiment 2, preparation coconut water and cashew pear compound fruit wine

[0088] 1) Using the mixture of cashew nut pear juice and coconut water with a mass ratio of 8:92 as raw material, add sodium metabisulfite to the raw material, the addition amount is 100 mg / kg raw material in terms of sulfur dioxide, fully mix for antibacterial; then add white The sugar content is adjusted to be 150g / L, and citric acid is added until the total acid is 5g / L (in terms of citric acid); the fruit juice after component adjustment is obtained;

[0089] 2) Add the yeast culture described in Example 1 to the fruit juice after the composition adjustment, the addition amount is 0.4g / kg of the raw material in terms of dry yeast, stir gently and carry out at 20°C The main fermentation is 8 days.

[0090] 3) Post-fermentation and aging

[0091] After the main fermentation is over, the fruit wine is changed to tanks, and the dead yeast and sediment are separated. The above-mentioned orig...

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Abstract

The invention discloses coconut water and cashew apple composite fruit wine and a preparation method thereof. The composite wine is prepared by a method comprising: fermenting cashew apple juice and coconut water, which serve as raw materials; and thus, obtaining the fruit wine. The optimal fermentation conditions include: the fermentation temperature is 20 DEG C; the added amount of sodium pyrosulfite, based on SO2, is 100mg / kg; and the mass ratio of cashew apple juice to coconut water is 8:92. In the invention, the coconut water and cashew apple juice are mixed, blended and inoculated with yeasts; and the composite wine is produced by primary fermentation, secondary fermentation and aging. The obtained fruit wine has a bright, clear and fresh amber color; the obtained fruit wine combines the fruit fragrance of cashew apples, fresh fragrance of coconut and mellow fragrance of fermented wine, the fragrance of the fruit wine is balance, mellow and full and the taste of the fruit wine is unique; and fruit wine combines the nutritional and health-care effects of the coconut water and cashew apple and therefore has the anti-oxidization and antibacterial effects of cashew apple and theoverall nutrients and high absorbability of coconut fruits. The invention provides a new approach for the reasonable development and comprehensive utilization of tropical fruits.

Description

technical field [0001] The invention relates to a coconut water cashew pear compound fruit wine and a preparation method thereof. Background technique [0002] Coconut (Cocos nucifera L.) is a perennial tropical woody oil crop of the genus Palmaceae, and the main product of the coconut tree is coconut fruit. Coconut water is a kind of natural juice existing in the cavity of coconut fruit, which is the material basis for the formation of pulp during the development and maturity of coconut fruit, and is rich in various nutrients. Coconut water contains eight essential amino acids and a large amount of mineral elements. Studies have shown that coconut water has anti-cancer effects, and it is also a good drink for body recovery after exercise, and can be used to regulate the body's potassium-to-sodium ratio. The L-arginine contained in coconut water has the function of protecting the heart. At present, the utilization of coconut mainly concentrates on the development of cocon...

Claims

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Application Information

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