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Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof

A technology for sapodilla and health wine, applied in the field of fermentation technology and winemaking, can solve problems such as weak flavor, achieve the effects of attractive aroma, lower production costs, and improve fermentation efficiency

Inactive Publication Date: 2013-02-13
李恩东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In addition, in the prior art, various pulps are directly beaten or squeezed and fermented as raw materials. However, the inventors have further studied and found that some pulps, such as the pulps of wampee, aloe, sapodilla, and papaya, although the water content It is relatively high, but its own flavor is relatively light. It is directly pulped as a raw material, and then undergoes fermentation steps, and its flavor will basically not be brought into the final fermentation wine.

Method used

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  • Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof
  • Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof
  • Health wine containing longan, clausena lansium, aloe, sapota and pawpaw and technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1 The acquisition of yeast with optimized flocculation properties

[0031] According to the gene sequence we designed (SEQ ID No: 1, the amino acid sequence of the protein variant encoded by it is SEQ ID No: 2), we commissioned Guangdong Jida Gene Pharmaceutical Engineering Research Center Co., Ltd. to synthesize the flocculin we found through commercial channels Variant genes were constructed into Saccharomyces cerevisiae. The cloning process was carried out according to the "Molecular Cloning Experiment Guide" and the operation guide of the commercial reagents used. The brief process is as follows:

[0032] Synthesize the nucleic acid fragments of the flocculin variant gene by a DNA automatic synthesizer, use T4 polynucleotide kinase (purchased from TaKaRa company) to phosphorylate the 5' ends of these nucleic acid fragments, and then mix these nucleic acid fragments in an equimolar ratio. Denature at 75°C for 5 minutes, then anneal and cool down to 12°C, and a...

Embodiment 2

[0037] The preparation of embodiment 2 longan wine

[0038] Grind 500 grams of rice, add 700 grams of water to soak for 1 hour, then cook, add 2 kilograms of water and α-amylase (available from Nanning Saihua Fermentation Products Co., Ltd.) 10U / gram of rice raw material, stir at 55 ° C for 30 minutes, then the temperature was raised to 95° C. and the stirring was continued for 30 minutes to liquefy the rice to obtain a rice liquefaction liquid. Take 100 grams of fresh longan meat and pulverize, add 400 grams of water and cellulase (available from Nanning Saihua Fermentation Products Co., Ltd.) 2U / gram longan meat raw material to the liquid and solid residue obtained after pulverization, and add lactic acid to adjust the pH to 5.0 , and stirred at 50°C for 60 minutes to obtain longan juice. After mixing the rice liquefaction liquid and longan juice, add lactic acid to adjust the pH to 4.2, add glucoamylase (available from Nanning Saihua Fermentation Products Co., Ltd.) 150U / g...

Embodiment 3

[0041] The blending of embodiment 3 yellow skin fruit juice

[0042] Take 100 grams of fresh yellow peel pulp and pulverize, add 100 grams of water to the liquid and solid residue obtained after crushing, stir evenly and filter, and the filtrate is the yellow peel juice. Take 1 L of longan wine prepared in Example 2 and mix it with 50 mL of wampeskin fruit juice, and age for 3 months or more. The obtained longan and yellow skin health-preserving wine has the fragrance of longan and a faint chocolate aroma, and the wine has a certain yellow skin flavor in the mouthfeel.

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Abstract

The invention provides a method for preparing a health wine containing longan, clausena lansium, aloe, sapota and / or pawpaw. The method comprises the following steps of: adding yeast with flocculation optimization characteristics and a fermentation aid into the longan juice for fermentation; and then adding clausena lansium, aloe, sapota and / or pawpaw juice to obtain the health wine.

Description

technical field [0001] The invention belongs to the fields of fermentation technology and wine-making technology. Specifically, the invention relates to health-preserving fruit wine made of longan, wampum, aloe, sapodilla and papaya and its technology. Background technique [0002] This application is a partial continuation of Chinese patent applications 201210027412 and 201210027411. [0003] Using fruit as raw material to ferment and brew wine will bring a variety of aromas that people like, such as rich fruit aroma. For example, the inventor's Chinese patent 200910114150 discloses a method for producing liquor from longan and sugarcane juice, and the wine can have the fragrance of longan and sugarcane. As another example, the inventor's Chinese patent 200910114151 discloses a method for producing brandy from longan and sugarcane juice, and the wine can also have the fragrance of longan and sugarcane. [0004] However, the raw materials used in these wines are more expen...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 李恩东
Owner 李恩东
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