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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 single variety, thin wine body, light fruit flavor, etc., and achieve the effect of unique taste, rich variety and good quality

Inactive Publication Date: 2014-09-17
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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PUM

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Abstract

The invention relates to the technical field of wine food and its brewing method, and is a sour melon wine and its preparation method, which is obtained according to the following preparation method: the first step is to prepare the sour melon artesian juice, cleaning the surface of the sour melon And remove the yellow-green epidermis and melon pulp, then cut the peeled sour melon into small pieces and then break it to obtain artesian juice; in the second step, enzymatic hydrolysis, add 10 milliliters to 20 milliliters of mass concentration in 100 liters of artesian juice. The ratio of 6% to 8% sulfurous acid is added to the artesian juice with a mass concentration of 6% to 8% sulfurous acid. The sweet and sour melon wine obtained by the present invention has good quality and unique taste. The vitamin content in the sweet and sour melon wine obtained by the present invention is higher than that in the current common cantaloupe wine, and the types of cantaloupe wine are enriched. At the same time, the present invention The simple and unique fermentation technology is more conducive to the production of better quality melon wine.

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 Patents(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