Hami melon wine
A technology of cantaloupe and dried cantaloupe, which is applied in the field of wine making, can solve the problems of inability to absorb nutrients and high sugar content, and achieve the effects of benefiting human health, low sugar content, and ensuring health quality
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Embodiment 1
[0017] Embodiment 1: as figure 1 shown
[0018] Hami melon wine, its preparation method comprises the following steps:
[0019] 101. Add 0.5-0.8 parts of yeast to 1-3 parts of cantaloupe, and ferment for 14-16 days at a temperature of 25-28 degrees Celsius to form the first fermented product;
[0020] 102. Distill the first fermented product at a temperature of 26-28 degrees centigrade to prepare cantaloupe wine.
[0021] The cantaloupe wine provided in this example is obtained through fermentation. During the fermentation process, most of the excess sugar in the cantaloupe is converted into alcohol, so that the sugar content in the produced wine is reduced. Among them, during the distillation process, the microorganisms and other bacteria in the raw material cantaloupe are killed, which better guarantees the healthy quality of the cantaloupe wine. Among them, during fermentation, after 14-16 days of fermentation at room temperature, most of the sugar in cantaloupe has been...
Embodiment 2
[0023] Embodiment 2: as figure 2 shown
[0024] 201. Steam 1 portion of cantaloupe at 120 degrees Celsius for 1 hour;
[0025] 202. cooling the steamed cantaloupe to 36 degrees Celsius;
[0026] 203. Add 0.8 parts of yeast to 1-3 parts of the Hami melon after cooling, and ferment for 14 days at a temperature of 25 degrees Celsius to form a second fermented product;
[0027] 204. Distilling the second fermented product at a temperature of 80 degrees centigrade to prepare a blend.
[0028] 205. Add 1 part of the formulation to 1 part of cantaloupe wine described in Example 1.
[0029] In order to make the cantaloupe more fully fermented during fermentation, it can be steamed at high temperature for 1-2 hours before the cantaloupe is fermented, and after the steamed cantaloupe is cooled, yeast is added to it for fermentation. Too high will affect the activity of the yeast in the yeast, and after steaming, the cantaloupe can be fermented more fully and completely during ferme...
Embodiment 3
[0030] Embodiment 3: as image 3 shown
[0031] 301. drying the cantaloupe with a moisture content of 70%-80% until the cantaloupe with a residual moisture content of 1%-5% is dried;
[0032] 302. Dry pulverizing the cantaloupe;
[0033] 303. Steaming 1 part of the crushed cantaloupe at 100 degrees Celsius for 1 hour;
[0034] 304. cooling the steamed cantaloupe to a temperature of 36 degrees Celsius;
[0035] 305. Add 0.5 part of yeast to 1 part of the cooled Hami melon, and ferment for 16 days at a temperature of 28 degrees Celsius to form a second fermented product;
[0036] 306. Distilling the second fermented product at a temperature of 120 degrees centigrade to prepare a blended solution;
[0037] 307. To the 1 part cantaloupe wine described in Example 1 was added 1 part of the formulation.
[0038] In order to use dried cantaloupe to prepare cantaloupe wine, the prepared cantaloupe can be dried and crushed, then steamed for 1 hour, and then fermented, because the w...
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