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Loquat and exocarpium fruit wine and production method thereof

A technology for loquat orange red fruit and production method, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as inability to transport in time during the harvest season, restrictions on varieties and flavors, and contamination by miscellaneous bacteria, and protects eyesight. , promote appetite, help digestion and absorption effect

Inactive Publication Date: 2014-12-10
张月荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the troublesome traditional folk wine making methods, the variety and flavor are limited, and the fruit wine made is also easily contaminated by bacteria brought in by the fruit. However, in many mountainous areas rich in fruit and areas with poor transportation, due to the abundance of fruit, It is a pity that it cannot be transported out in time during the harvest season, and it is a pity to rot in the ground. Therefore, providing a better fruit wine production process is also a solution to fruit digestion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Take the following raw materials: 100 kg of loquat; 2 kg of fresh orange fruit; 20 kg of single crystal rock sugar; 1 kg of activated yeast;

[0038] The production method is as follows:

[0039] The production method is as follows:

[0040] First activate the yeast. The method of activation is to add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, and then add 10 grams of brewery’s Saccharomyces cerevisiae per liter of diluted liquid, and then add the yeast to the aqueous solution of sugarcane molasses. Cultivate at room temperature for 1-2 days and set aside;

[0041] Wash the freshly pitted loquat and tangerine fruit together, beat them into pulp with a beater, pour them into the fermenter, and then pour them into powdered rock sugar in proportion, pasteurize them at 70°C, add activated yeast, and carry out Anaerobic fermentation, the fermentation tank is wooden barrel, colored glass tank or ceramic tank, the temperature ...

Embodiment 2

[0043] Take the following raw materials: 100 kg of loquat; 3 kg of fresh orange red fruit; 25 kg of single crystal rock sugar; 3 kg of activated yeast;

[0044] The production method is as follows:

[0045] First activate the yeast. The method of activation is to add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, and then add 10 grams of brewery’s Saccharomyces cerevisiae per liter of diluted liquid, and then add the yeast to the aqueous solution of sugarcane molasses. Cultivate at room temperature for 1-2 days and set aside;

[0046] Wash the freshly pitted loquat and tangerine fruit together, beat them into pulp with a beater, pour them into the fermenter, and then pour them into powdered rock sugar in proportion, pasteurize them at 70°C, add activated yeast, and carry out Anaerobic fermentation, the fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the temperature is 20 ℃ ~ 30 ℃, the time is controlle...

Embodiment 3

[0048] Take the following raw materials: 100 kg of loquat; 5 kg of fresh orange fruit; 30 kg of single crystal rock sugar; 5 kg of activated yeast;

[0049] The production method is as follows:

[0050] First activate the yeast. The method of activation is to add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, and then add 10 grams of brewery’s Saccharomyces cerevisiae per liter of diluted liquid, and then add the yeast to the aqueous solution of sugarcane molasses. Cultivate at room temperature for 1-2 days and set aside;

[0051] Wash the freshly pitted loquat and tangerine fruit together, beat them into pulp with a beater, pour them into the fermenter, and then pour them into powdered rock sugar in proportion, pasteurize them at 70°C, add activated yeast, and carry out Anaerobic fermentation, the fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the temperature is 20 ℃ ~ 30 ℃, the time is controlled wi...

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PUM

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Abstract

A loquat and exocarpium fruit wine. A production method of the wine is as below: pulping fresh denucleated loquat and exocarpium into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass cylinder or a ceramic pot; adding powdered rock sugar according to proportion; carrying out pasteurization at 70 DEG C; adding an activation yeast liquid; carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days; and carrying out detection, filtering and filling to obtain a product. The fruit wine provided by the invention is a healthful beverage with effects of moistening lung, descending qi, quenching thirst, and treating consumptive lung disease, tuberculosis, hematemesis, cough, phlegm and asthma; and the wine contains no antiseptic, additive, essence, pigment or gourmet powder.

Description

technical field [0001] The invention relates to a method for making fruit wine food, in particular to loquat orange red fruit wine and a production method thereof. Background technique [0002] Fruit wine is a low-alcohol beverage wine made from fruits or wild fruits in the four seasons of spring, summer, autumn and winter, which are brewed through crushing, juicing, fermentation and other processes, such as folk wine, apple wine, orange wine , plum (plum) wine, etc. The production method of fruit wine is relatively simple. Generally, no additional yeast is needed. The main reason is that there will be some wild yeast on the skin of the fruit. juice and ferment for a period of time, and the alcohol content can reach more than 10 degrees. If sucrose and yeast are added, the alcohol content can be increased and the fermentation can be shortened. Families can brew some fruit wine for drinking. Compared with liquor and beer, fruit wine It has higher nutritional value and better...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 张月荣
Owner 张月荣
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