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Brewing method of miracle fruit fermented wine

A technology of miracle fruit and fermented wine, applied in the field of fruit wine brewing, can solve the problems of residual residue, low yield of miracle fruit juice, affecting the taste of fruit wine, etc., and achieves the advantages of low equipment investment cost, simple preparation method and improved comprehensive utilization rate. Effect

Inactive Publication Date: 2013-12-04
ZHONGKAI UNIV OF AGRI & ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Application Publication No. CN 102127500 A is a Chinese invention patent application. After the miracle fruit is crushed and mixed with the miracle fruit leaf and honey, it is fermented to make the mysterious fruit wine; the defects of this method are: 1. The miracle fruit leaf will affect the fruit wine 2. The juice yield of miracle fruit is low during the fermentation process, and the raw materials cannot be fully utilized. 3. There will be residues remaining in the fermentation liquid during the filtration process, which will affect the shelf life, taste and appearance of the fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Weigh 8-10 mature miracle fruits, remove insect damage, cracked fruit and rotten fruit, wash them with tap water, crush and squeeze the juice, then add pectinase according to 0.01% of the fruit weight, stir evenly, and carry out enzymatic hydrolysis at 10-15°C ; Add citric acid to the mystery juice after squeezing and enzymolysis to adjust the pH value to 3.5, add white sugar to adjust the sugar content to 180g / L, and add 0.1g potassium metabisulfite per kg of juice, seal for 1 hour, and insert 3% high-quality Saccharomyces cerevisiae, fermented at 10°C for 10 days; add 0.2g of gelatin per kg of liquor to the fermented miracle fruit wine, stir evenly, and filter after standing for 5 hours; put the filtrate into aging tanks, and age for 3 months; after aging, the mysterious fruit wine is aseptically bottled to obtain the finished product.

[0029] Physical and chemical indicators of the product:

[0030] Alcohol (% (v / v)): 10

[0031] Total sugar (g / L): 2.6

[0032] T...

Embodiment 2

[0035] Weigh 8-10 mature miracle fruits, remove insect damage, cracked fruit and rotten fruit, wash them with tap water, crush and squeeze the juice, then add pectinase according to 0.035% of the fruit weight, stir evenly, and enzymolyze at 10-15°C; Add phosphoric acid to the mystery juice after squeezing and enzymolysis to adjust the pH to 3.7, add white sugar to adjust the sugar content to 200g / L, and add 0.15g of potassium metabisulfite per kg of juice, seal it for 1 hour, and add 6.5% high-quality Saccharomyces cerevisiae, ferment at 20°C for 8 days; add 2.6g of bentonite to the fermented mysterious fruit wine per kg of liquor, stir evenly, let stand for 7.5h and then filter; put the filtrate into aging tanks and age for 4 months; After aging, the mysterious fruit wine is aseptically bottled to obtain the finished product.

[0036] Physical and chemical indicators of the product:

[0037] Alcohol (% (v / v)): 11

[0038] Total sugar (g / L): 2.5

[0039] Total acid (g / L, ca...

Embodiment 3

[0042] Weigh and select 8-10 mature miracle fruits, remove insect damage, cracked fruit and rotten fruit, wash them with tap water, crush and squeeze the juice, then add pectinase according to 0.06% of the fruit weight, stir evenly, and enzymatically hydrolyze at 10-15°C ; Add citric acid to the mystery juice after squeezing and enzymolysis to adjust the pH value to 4.0, add white sugar to adjust the sugar content to 220g / L, and add 0.2g potassium metabisulfite per kg of juice, seal it for 1 hour, and insert 10% high-quality Saccharomyces cerevisiae, fermented at 25°C for 6 days; add 5.0g of gelatin to the fermented miracle fruit wine per kg of liquor, stir evenly, let it stand for 10 hours, and then filter; put the filtrate into aging tanks, and age 5 months; after aging, the mysterious fruit wine is aseptically bottled to obtain the finished product.

[0043] Physical and chemical indicators of the product:

[0044] Alcohol (% (v / v)): 12

[0045] Total sugar (g / L): 2.4

...

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PUM

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Abstract

The invention discloses a brewing method of miracle fruit fermented wine, which comprises the steps of raw material selection, cleaning, juicing and enzymolysis, fermenting, clarifying filtration, ageing, sterile filling and the like. The brewing method is simple, the equipment investment cost is low, and the comprehensive utilization rate of the miracle fruit is increased greatly; the miracle fruit fermented wine brewed by the brewing method not only keeps the sweet characteristic of the miracle fruit and has the sweet and mellow flavor of the fruit wine at the same time, is free from chemical additives such as preservatives and pigment artificially, is green and healthy, remains the original nutritional ingredients of the miracle fruit completely, is nutritious and healthy fruit wine, and has a certain effect on the treatment of high blood pressure, hyperlipidemia and arteriosclerosis.

Description

[0001] technical field [0002] The invention relates to the brewing of fruit wine, in particular to a method for brewing miracle fruit fermented wine. [0003] Background technique [0004] Miracle fruit belongs to the mysterious genus of Sapotaceae, an evergreen shrub. It is native to West Africa, Ghana, Congo, and also found in the jungles of Indonesia. It was introduced to Hainan, Guangdong, Guangxi, and Fujian in the 1960s. It is an extremely precious plant. The full fruit period of the miracle fruit is March, June, and October. The fruit is about 2 cm long and 8 mm in diameter. It has thin skin and red flesh, with only one large seed in the middle. The fruit is rich in glycoprotein, vitamin C, vitamin K1, citric acid, succinic acid, oxalic acid and other nutrients. Regular consumption can regulate high blood sugar, high blood pressure, high blood fat, gout, uric acid, headache and other effects. And the juice can reduce inflammation and swelling when applied to mosqu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 邓开野刘长海潘平平黎尔纳邢盼盼
Owner ZHONGKAI UNIV OF AGRI & ENG
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