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Dragon fruit-momordica grosvenori compound type fruit wine and brewing method thereof

A technology of pitaya and monk fruit, applied in the field of winemaking, can solve the problems of limited health care function, single nutritional value component, single taste, etc., and achieve the effect of clear and transparent wine body, significant economic value, and scientific preparation method.

Inactive Publication Date: 2014-11-26
张弟富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing fruit wine generally all is to adopt single fruit to add wine to soak into, or single fruit fermentation forms, and not only taste is single, and its nutritive value component is single and limited, and health care function is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Wash 5 kg of dragon fruit, 2 kg of Luo Han Guo, 0.8 kg of corn, and 0.4 kg of millet respectively, wherein the dragon fruit is peeled to get the pulp; after draining, it is mechanically crushed to make a slurry; the broken dragon fruit pulp is mixed with Mix Luo Han Guo fruit pulp, add water according to the ratio of feed amount to water mass ratio of 1:4, add 18% of the total mass of sugar to adjust the concentration, then adjust the pH to 10 with edible acid, and add 10% of the total mass of artificially cultivated yeast Ferment the liquid below 20°C until no obvious foam is produced, that is, the fermentation stops, adjust the alcohol content to 15°, transfer to aging for 3 months, and filter to obtain the filtrate Ⅰ; mix the broken corn and millet together, follow the steps 3) Add water, adjust the sugar content and acidity, add yeast to ferment until no obvious foam is produced, that is, the fermentation stops, adjust the alcohol content to 15°, and after aging for ...

Embodiment 2

[0030] Wash 7 kg of dragon fruit, 4 kg of Luo Han Guo, 0.4 kg of corn, and 0.5 kg of millet respectively, wherein the dragon fruit is peeled to get the pulp; after draining, it is mechanically crushed to make a slurry; the broken dragon fruit pulp is mixed with Mix Luo Han Guo fruit pulp, add water according to the ratio of feed amount to water mass ratio of 1:3, add 12% of the total mass of sugar to adjust the concentration, then adjust the pH to 8 with edible acid, add 2% of the total mass of artificially cultivated yeast Ferment the liquid below 20°C until no obvious foam is produced, that is, the fermentation stops, adjust the alcohol content to 8°, transfer to aging for 4 months, and filter to obtain the filtrate Ⅰ; mix the broken corn and millet together, follow the steps 3) Add water, adjust the sugar content and acidity, add yeast to ferment until no obvious foam is produced, that is, the fermentation stops, adjust the alcohol content to 8°, and after aging for 4 months...

Embodiment 3

[0032] Wash 6 kg of dragon fruit, 3 kg of Luo Han Guo, 0.5 kg of corn, and 0.8 kg of millet respectively, wherein the dragon fruit is peeled to get the pulp; after draining, it is mechanically crushed to make a slurry; the broken dragon fruit pulp is mixed with Mix the grosvenor fruit pulp, add water according to the ratio of the feeding amount to the water mass ratio of 1:6, add 3% of the total mass of sugar to adjust the concentration, then adjust the pH to 9 with edible acid, and add 5% of the total mass of artificially cultivated yeast Ferment the liquid below 25°C until no obvious foam is produced, that is, the fermentation stops, adjust the alcohol content to 10°, transfer to aging for 5 months, and filter to obtain the filtrate Ⅰ; mix the broken corn and millet together, follow the steps 3) Add water, adjust the sugar content and acidity, add yeast to ferment until no obvious foam is produced, that is, the fermentation stops, adjust the alcohol content to 10°, and after ...

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PUM

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Abstract

The invention relates to a dragon fruit-momordica grosvenori compound type fruit wine and a brewing method thereof. The brewing method of the dragon fruit-momordica grosvenori compound type fruit wine comprises the following steps of: adopting 50-70 parts (in parts by weight) of dragon fruits, 20-40 parts of momordica grosvenori, 4-8 parts of corns and 4-8 parts of foxtail millets as materials; cleaning, peeling off and draining off the materials, adding a yeast mixture to carry out fermentation after adjusting the sugar degree and the acid degree; ageing, filtering, classifying, digesting, filling and sealing to prepare the fruit wine. According to the dragon fruit-momordica grosvenori compound type fruit wine disclosed by the invention, the dragon fruits and the momordica grosvenori are used as materials, so that the nutritive values of the dragon fruits and the momordica grosvenori are sufficiently combined, and the effects of the materials supplement with each other, and therefore, the fruit wine disclosed by the invention not only has nutritive ingredients and the healthcare effects of several materials, but also is beneficial to the body health. Moreover, the preparation method is scientific, easy to implement and strong in operability. The produced fruit wine is pink or red, clear and transparent, mellow, fresh and sweet in mouthfeel, fragrant in taste, mixed with wine flavor and fruit flavor, and remarkable in economic value.

Description

technical field [0001] The invention relates to wine-making technology, in particular to a compound fruit wine of dragon fruit and mangosteen fruit with nutrition and health care functions and a brewing method thereof. Background technique [0002] Fruit wine is a wine with health care and nutrition functions produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. Existing fruit wine generally all is to adopt single fruit to add wine to soak into, or single fruit fermentation forms, and not only taste is single, and its nutritive value composition is single and limited, and health care function is limited. [0003] Composite fermented fruit wine is comprehensively utilizing the advantages of various fruits to make them complement each other to produce fruit wine with ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
Inventor 张弟富
Owner 张弟富
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