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Fruit wine of cassava
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A technology of fruit wine and cassava, which is applied in the field of winemaking to achieve the effect of clear color, eliminating fatigue and promoting digestion
Inactive Publication Date: 2012-02-08
曹志
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Abstract
Description
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Problems solved by technology
But, according to retrieval, also do not use cassava as the raw material of brewing fruit wine
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0016] Pick 100kg of fresh sweet cassava, peel it and cut it into slices, put it in a container and cook it, then crush it.
[0017] 50 kg of high-quality fresh guava, 50 kg of jujube, and 50 kg of carambola will be selected, washed with high pressure, the fruit pedicles removed, and crushed;
[0018] Mix crushed cassava and fruit into a fermenter, add yeast, and control the temperature at 18-25°C for 10-15 days;
[0019] Filtration, sedimentation, blending, freezing treatment, aseptic filtration, filling and preparation can be carried out according to the prior art.
Embodiment 2
[0021] Pick 210kg of fresh sweet cassava, peel it and cut it into slices, put it in a container and cook it, then crush it.
[0022] Select 70 kg of high-quality fresh guava, 70 kg of jujube, and 70 kg of carambola, wash with high pressure, remove the fruit stem, and crush;
[0023] Mix crushed cassava and fruit into a fermenter, add yeast, and control the temperature at 18-25°C for 10-15 days;
[0024] Filtration, sedimentation, blending, freezing treatment, aseptic filtration, filling and preparation can be carried out according to the prior art.
Embodiment 3
[0026] Pick 250kg of fresh sweet cassava, peel it and cut it into slices, put it in a container and cook it, then crush it.
[0027] 100 kg of high-quality fresh guava, 100 kg of jujube, and 100 kg of carambola will be selected, sprayed with high pressure, the fruit pedicles will be removed, and crushed;
[0028] Mix crushed cassava and fruit into a fermenter, add yeast, and control the temperature at 18-25°C for 10-15 days;
[0029] Filtration, sedimentation, blending, freezing treatment, aseptic filtration, filling and preparation can be carried out according to the prior art.
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Abstract
The invention provides a formula of a fruit wine of cassava and a manufacturing method thereof. The formula which mainly comprises components of cassava, guava, jujube, and carambola is manufactured through technologies of fruit selection, cleaning, stewing, crushing, mixed fermentation, filtration, settling, blending, refrigeration treatment, aseptic filtration, bulking and the like. The fruit wine of cassava, which has the efficacies of appetite increase, digestion promotion, fatigue elimination, and nourishing and beauty treatment, has the characteristics of clear and bright color, and delicate fragrance and amenity and has good health care effects, is an ideal nutrient nourishing wine.
Description
technical field [0001] The invention relates to wine-making technology, in particular to a kind of cassava fruit wine. Background technique [0002] Cassava is one of the world's three major potatoes (cassava, sweet potato, potato). In the subtropical region of my country, cassava is the fifth largest crop after rice, sweet potato, sugarcane and corn. Fresh cassava roots generally contain 69% water, 1% protein, 0.2% fat, about 28% starch, and rich vitamin content. Cassava starch is a high-quality starch that is easy to absorb and utilize for the human body. It is an important raw material for the food industry. But, according to retrieval, also do not have with cassava as the raw material of brewing fruit wine. Contents of the invention [0003] In order to solve the above technical problems, a cassava fruit wine is provided. [0004] Guava meat is very soft, rich in gravy, and sweet in taste. It contains protein, fat, sugar, vitamins A, B, C, calcium, phosphorus, and ...
Claims
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Application Information
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