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Psidium guajava fruit wine and process for preparing same

A preparation process and red heart fruit technology are applied in the field of red heart fruit wine and its preparation, and can solve the problems of excessive output, waste of resources, deterioration and rot of high-quality red heart fruit, etc., and achieve the effect of sweet taste

Inactive Publication Date: 2013-03-06
梅普农
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red heart fruit is abundant in the Panzhihua area of ​​Sichuan. Due to the large output, it is often unsalable due to excessive production. Because the red heart fruit is not resistant to storage, a large number of high-quality red heart fruits will deteriorate and rot, resulting in a serious waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of red heart fruit wine, its raw material comprises following components, and the weight ratio of each component is:

[0030] Heart fruit juice 60,

[0031] Sugar cane juice 40.

[0032] A kind of preparation technology of red heart fruit wine, it comprises the following steps:

[0033] S1, preparing red heart fruit juice, which includes the following sub-steps:

[0034] S11. Crushing and squeezing the washed red heart fruit fresh fruit with a crusher to obtain the red heart fruit puree, adding a compound pectinase accounting for 0.5‰ of the red heart fruit puree to the red heart fruit puree, at 50°C Under enzymolysis for 3 hours, the enzymolysis solution was obtained;

[0035] S12, the enzymatic solution is filtered through a membrane to obtain the red heart fruit juice;

[0036] S2, preparing sugarcane juice, peeling the sugarcane to take the core, extracting the juice, and filtering to obtain the sugarcane juice;

[0037] S3, brewing, it comprises the fol...

Embodiment 2

[0044] A kind of red heart fruit wine, its raw material comprises following components, and the weight ratio of each component is:

[0045] Heart fruit juice 50,

[0046] Sugar cane juice 50.

[0047] A kind of preparation technology of red heart fruit wine, it comprises the following steps:

[0048] S1, preparing red heart fruit juice, which includes the following sub-steps:

[0049] S11. Crushing and squeezing the washed red heart fruit fresh fruit with a crusher to obtain the red heart fruit puree, adding a compound pectinase accounting for 0.8‰ of the red heart fruit puree to the red heart fruit puree at a temperature of 53°C Under enzymolysis for 2.5 hours, the enzymolysis solution was obtained;

[0050] S12, the enzymatic solution is filtered through a membrane to obtain the red heart fruit juice;

[0051] S2, preparing sugarcane juice, peeling the sugarcane to take the core, extracting the juice, and filtering to obtain the sugarcane juice;

[0052] S3, brewing, it...

Embodiment 3

[0059] A kind of red heart fruit wine, its raw material comprises following components, and the weight ratio of each component is:

[0060] Heart fruit juice 40,

[0061] Sugar cane juice 60.

[0062] A kind of preparation technology of red heart fruit wine, it comprises the following steps:

[0063] S1, preparing red heart fruit juice, which includes the following sub-steps:

[0064] S11. Crushing and squeezing the washed red heart fruit fresh fruit with a crusher to obtain the red heart fruit puree, adding a compound pectinase accounting for 1‰ of the red heart fruit puree to the red heart fruit puree, at 55°C Under enzymatic hydrolysis for 2 hours, the enzymatic hydrolysis solution was obtained;

[0065] S12, the enzymatic solution is filtered through a membrane to obtain the red heart fruit juice;

[0066] S2, preparing sugarcane juice, peeling the sugarcane to take the core, extracting the juice, and filtering to obtain the sugarcane juice;

[0067] S3, brewing, it com...

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PUM

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Abstract

The invention discloses a psidium guajava fruit wine, comprising the following raw materials by weight: 40-60 parts of psidium guajava raw juice and 40-60 parts of sugarcane juice. A process for preparing the psidium guajava fruit wine comprises the following steps of: S1, preparing the psidium guajava raw juice; S2, preparing the sugarcane juice; and S3, brewing. The psidium guajava fruit wine has the beneficial effects of being rich in fragrance, pure and sweet, mellow and fine in taste, lasting in remaining taste, clear and transparent in vinosity, lustrous in color, rich in various nutritional ingredients beneficial for the human body, capable of clearing away heat and toxic materials and preventing enteritis and diarrhea, free of additives, good in stability, and capable of being stored for a long time and more sufficiently utilizing the psidium guajava resources, prolonging the storage period of psidium guajava and improving the utilization rate of the resources; and the preparation process requires little process equipment, and is low in cost, short in time and capable of remaining the quality and nutritional ingredients of psidium guajava.

Description

technical field [0001] The invention relates to the technical field of fruit wine and a preparation method of fruit wine, in particular to red heart fruit wine and a preparation process thereof. Background technique [0002] Psidium guajava (Psidium guajava) belongs to the Myrtaceae guava genus, aliases: Bale, guava, blueberry, pullard (Taiwan), chicken arrow fruit, pullard, fanmin, Huaren, peach tree, Burmese peach and gum fruit are tropical fruit trees with strong adaptability. It is native to the tropical regions of the Americas, and the countries in Central and South America produce the most. In the 16th century, it was introduced to China after being introduced to the Philippines by the Spaniards and Portuguese. It is mainly grown in Guangdong and Taiwan, and Panzhihua is also cultivated in Fujian, Guangxi, Yunnan, and Sichuan. The height of the tree can reach 5 meters, the trunk is not very upright, and the bark is green-brown and smooth. The leaves are opposite, l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 梅普农
Owner 梅普农
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