Hibiscus esculentus brewed wine and brewing method thereof

A technology for fermenting wine and sunflower, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of high viscosity of okra slurry, low nutritional content, long production cycle, etc., and achieve effective Good for smooth development, good taste and low cost

Inactive Publication Date: 2014-01-01
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high viscosity of okra slurry, which is not conducive to fermentation, the current production of okra wine is based on okra fruit as the main raw material, supplemented by white wine soaking, filtration, clarification and other processes. The alcohol content is high, the production cycle is long, and the nutrients in the wine Low

Method used

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Embodiment Construction

[0047] The technical solutions of the present invention will be further specifically described below through specific implementation methods. It must be pointed out here that the following examples are only used to further illustrate the present invention, and cannot be interpreted as limiting the protection scope of the present invention. Those skilled in the art can make some non-essential improvements and improvements to the present invention according to the above-mentioned content of the invention. Adjustment.

[0048] Okra fermented wine provided by the invention, its production technology is as follows:

[0049] (1) Picking, cleaning, and homogenization of okra flowers: Pick the first-blooming okra flowers in the early morning, and clean the floating dust on the surface with water (water temperature not exceeding 20°C), according to okra flowers (m): water (V) = 1:1 , that is, every gram of okra flowers is mixed with 1mL pure water in the homogenizer; the temperature o...

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Abstract

The invention discloses a hibiscus esculentus brewed wine and a brewing method thereof, and relates to a wine preparation technology. The method mainly comprises the following steps: 1) picking and cleaning; 2) homogenizing; 3) performing enzymolysis; 4) sugaring; 5) compounding juice; 6) homogenizing and deaerating; 7) sterilizing; 8) inoculating and fermenting; 9) filtering, removing impurities and sterilizing; and the like. The brewed wine is prepared by respectively homogenizing hibiscus esculentus flowers and hibiscus esculentus fruits and then mixing and fermenting, and the fermentation method is that activated apergillus oryzae and rhizopus oligosporus compound strain is inoculated firstly to carry out culture fermentation, and then activated Angel yeast is inoculated to carry out fermentation. The hibiscus esculentus brewed wine prepared by the invention is rich in nutrition, unique in flavor, soft in taste and good in health care effect.

Description

technical field [0001] The invention relates to a wine making process, in particular to a fermented okra wine and a brewing method thereof. Background technique [0002] Okra ( Hibiscus esculentus ), an annual herb. Okra is mainly eaten as a tender fruit, which has the effect of invigorating the stomach and regulating the intestines. It is a nutritious and healthy vegetable. In addition, flowers, seeds and roots can be used as medicine. The tender fruit of okra is tender and lubricated, and can be used for frying, cooking, and cold dressing. In addition to the edible tender fruit, its leaves, buds and flowers are also edible. The seeds of okra contain more potassium, calcium, iron, zinc, manganese and other elements. Okra is rich in nutrition, and the young fruit contains a lot of sticky juice and has a special fragrance. Its juice is mixed with pectin, bovine lactan and aranan. Its pectin is a soluble fiber, which is very important in the new concept of modern health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/69C12R1/845
Inventor 王超张建国邵果园
Owner ZHEJIANG FORESTRY UNIVERSITY
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