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Red composite persimmon fruit wine and preparation method thereof

A persimmon fruit wine and composite technology are applied in the field of red composite persimmon fruit wine and its preparation, which can solve the problems of light taste, yellow color and difficulty in commercialization of the persimmon fruit wine, and achieve great commercial value, unique style and broad market prospects. Effect

Active Publication Date: 2013-08-07
李阳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that in all the published persimmon wine production processes, persimmon is used as a single raw material without adding other fruits and vegetables for mixed fermentation. The brewed persimmon wine has a light taste and yellowish color, which is difficult to achieve commercialization

Method used

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  • Red composite persimmon fruit wine and preparation method thereof
  • Red composite persimmon fruit wine and preparation method thereof
  • Red composite persimmon fruit wine and preparation method thereof

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preparation example Construction

[0028] A preparation method of red compound persimmon fruit wine, comprising the following steps:

[0029] 1) Select ripe fruits, remove the rotten parts, wash and make pulp;

[0030] 2) Add edible sugar, add 100-220 grams of sugar per kilogram of fruit pulp; adjust the pH value to 3.4-3.8 with edible sour agent; then inoculate yeast and ferment for 7-34 days at 15-28°C;

[0031] 3) After the fermentation is over, separate the supernatant of the fermentation broth, age the supernatant at 4-15°C to obtain aged fruit wine, and distill the pomace in the lower layer to obtain fruit wine distilled from pomace; Distilling to obtain distilled fruit wine from wine legs, and separating the supernatant of aged fruit wine to obtain red aged compound persimmon fruit wine; or blending the supernatant of aged fruit wine with distilled fruit wine to obtain red blended compound persimmon fruit wine;

[0032] Wherein, used fruit raw material is as above-mentioned.

[0033] Because the fruit ...

Embodiment 1

[0047] Does not contain SO 2 Preparation of Persimmon Myrtle Compound Wine:

[0048] 1) Select 43kg of soft-ripe persimmons, remove the rotten parts, wash and peel them to obtain 40kg of clean pulp, and beat them homogeneously; select 13kg of mature myrtle, remove the rotten parts, and remove the skin, leaving the remaining 10kg. beating, and then mixed with persimmon flesh;

[0049] 2) Mix the fruit pulp, add sugar, stir until the total sugar content is 190g / kg pulp, dissolve 40g of citric acid in 200ml of boiling water, slowly add to the pulp, adjust the pH of the pulp to 3.5, boil for 15 minutes, put in In the sterilized tank, seal it, reserve 30% of the space in the tank to prevent the fermentation juice from overflowing during the fermentation process, cool it to 25-30 ° C, add the yeast that has been cultured with 960ml persimmon pulp for 2 days (count with blood cells) The yeast concentration measured on the plate was 2.5×10 7 pcs / ml), mix evenly, and seal;

[0050]...

Embodiment 2

[0055] Does not contain SO 2 , pectinase hydrolysis, the preparation of sweet persimmon dragon fruit compound fruit wine:

[0056] 1) Weigh 35kg of soft ripe persimmons, remove the rotten parts, wash and peel to obtain 31.5kg of clean pulp, and beat; select 25kg of fresh red-fleshed dragon fruit, remove the rotten parts, wash, and remove the skin to obtain clean pulp 21kg, chopped and beaten; the mixing ratio of other fruits and persimmons is the key. When the ratio of persimmons is high, the color of the fruit wine is light, on the contrary, the color is deep. Take dragon fruit as an example (see Table 1); therefore, the addition ratio is generally 20-30%, at this time, not only the color is good, but also easy to process and filter. If it exceeds 30%, the viscosity of the fruit wine is too thick, which will affect the taste. At this time, it can be treated with pectinase to obtain a good product;

[0057] 2) Mix the two pulps evenly, add 250g of pectinase, and hydrolyze at ...

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Abstract

The invention discloses a red composite persimmon fruit wine and a preparation method thereof. According to the invention, persimmon and at least one selected from the group consisting of grape, Hylocereus polyrhizus, mulberry and myrtle are subjected to pulping and fermentation so as to prepare an old wine composite persimmon fruit wine or a blended composite persimmon fruit wine; the other fruits endow the persimmon fruit wine with new colors and flavors and compensate for the disadvantages of thin taste and a yellow color of a single persimmon fruit wine. The composite persimmon fruit wine is bright red or claret, has a unique style, is greatly popular among consumers and has wide market prospects and a great commercial value.

Description

technical field [0001] The invention belongs to the field of fruit wine preparation, in particular to a red compound persimmon fruit wine and a preparation method thereof. Background technique [0002] Persimmon has strong growth adaptability, strong tree vigor, and no strict requirements on soil. It can be planted in mountains, river beaches, hills, fertile land, and lean land. Even in limestone mountains with a lot of calcium, it will grow vigorously and have a long economic life. , has good ecological and economic effects, and is an important tree species for poverty alleviation in mountainous areas. The deep-processed products of persimmon include persimmon cake, persimmon tea, persimmon wine, persimmon vinegar, etc. The largest output is persimmon cake, and few commercial products of other varieties are sold on the market. [0003] Persimmon wine is a good option for deep processing of persimmons. The disclosed processing technology of persimmon wine has been applied f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 刘后伟李阳
Owner 李阳
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