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Sour-sweet melon wine and preparation method thereof

A sour melon, sweet and sour technology, applied in the field of sour melon wine and its preparation, can solve the problems of thin wine body, weak fruit flavor, single variety, etc., and achieve the effects of unique taste, good quality and rich varieties

Inactive Publication Date: 2013-06-19
TURPAN INST OF AGRI SCI XINJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a kind of sweet and sour melon wine and preparation method thereof, has overcome the above-mentioned deficiencies in the prior art, and it can effectively solve the single variety of cantaloupe wine on the market at present. , light bodied wine, light fruit flavor and no sour melon to brew fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, the sour melon wine is obtained by the following preparation method: the first step, the preparation of the sour melon artesian juice, the surface of the sour melon is cleaned and the yellow-green skin and pulp are removed, and then the peeled sour melon Cut into small pieces and crush to obtain artesian juice; in the second step, enzymatic hydrolysis, add 10 ml to 20 ml of sulfurous acid with a mass concentration of 6% to 8% to 100 liters of artesian juice to add mass concentration 6% to 8% sulfurous acid, and then add pectinase with a mass of 0.02% to 0.06% of the mass of the artesian juice to the artesian juice for enzymolysis. The pH of the enzymolysis is 3 to 4.5, and the time is 1 hour to 2.5 hours , the temperature is 25 degrees Celsius to 30 degrees Celsius, after the enzymolysis is completed, let it stand for 2 hours to 4 hours, and take the supernatant after standing; the third step is to adjust sugar and acidity, and use white sugar to adjust t...

Embodiment 2

[0015] Example 2, the sour melon wine is obtained according to the following preparation method: the first step, the preparation of the sour melon artesian juice, the surface of the sour melon is cleaned and the yellow-green skin and pulp are removed, and then the peeled sour melon Cut into small pieces and crush to obtain artesian juice; in the second step, enzymatic hydrolysis, add 10 ml or 20 ml of sulfurous acid with a mass concentration of 6% or 8% to 100 liters of artesian juice to add mass concentration 6% or 8% sulfurous acid, then add pectinase with a mass of 0.02% or 0.06% of the mass of the artesian juice to the artesian juice for enzymatic hydrolysis, the pH of the enzymatic hydrolysis is 3 or 4.5, and the time is 1 hour or 2.5 hours , the temperature is 25 degrees Celsius or 30 degrees Celsius, after the enzymolysis is completed, let it stand for 2 hours or 4 hours, and take the supernatant after standing; the third step is to adjust sugar and acidity, and use whi...

Embodiment 3

[0016] Embodiment 3, preferably as above-mentioned embodiment, the kind of the sweet and sour melon that adopts in the first step is flavor No. 4, and this flavor No. 4 sweet and sour melon is the product publicly sold on the market. Sour melon (flavored sour melon No. 4) is different from ordinary cantaloupe. Its fruit is oblate, with light yellow-green skin and dark green grooves. The meat is soft, sweet and sour. It is nearly twice as high, which is one of the reasons for its unique flavor,

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Abstract

The invention relates to the technical field of wine food and a brewing method thereof, and in particular relates to sour-sweet melon wine and a preparation method thereof. The preparation method comprises the following steps of: (I) preparation of free juice of sour-sweet melon: cleaning the surface of the sour-sweet melon, removing the yellow green peel and melon pulp, cutting the peeled sour-sweet melon into pieces, and breaking to obtain the free juice; and (II) enzymolysis: adding sulphurous acid with mass concentration of 6-8% according to a proportion that 10-20ml sulphurous acid with mass concentration of 6-8% is added into 100L free juice. According to the invention, the sour-sweet melon wine has good quality and unique mouthfeel; the vitamin content in the obtained sour-sweet melon wine is higher than that in existing common Hami melon wine, and the varieties of the Hami melon wine are increased; and meanwhile, the fermentation technology is simple and unique and favorable for producing sour-sweet melon wine with good quality.

Description

technical field [0001] The invention relates to the technical field of alcoholic foods and brewing methods thereof, and relates to sour melon wine and a preparation method thereof. Background technique [0002] In recent years, with the improvement of economic income and the enhancement of health awareness, people's consumption of alcohol has also undergone major changes. Many people drink less and less alcohol of high, stimulating and strong liquor, and gradually Turn to drinking low-alcohol, nutritious, healthy wine products (such as wine, melon wine, rice wine, etc.). The cantaloupe wine currently on the market has a single variety, a thin wine body, and a light fruity fragrance. Sour melons have not yet been used to make fruit wine. Contents of the invention [0003] The invention provides a kind of sweet and sour melon wine and its preparation method, which overcomes the above-mentioned deficiencies in the prior art, and can effectively solve the problem that the ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 雷静郭峰王婷梁雎王瑞华郝庆肖丽李海峰陈玲阿依加玛丽·加帕尔
Owner TURPAN INST OF AGRI SCI XINJIANG ACADEMY OF AGRI SCI
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