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Fruit wine containing Chinese chestnut and potato and production method thereof

A production method and potato technology are applied in the field of chestnut potato fruit wine and its production, which can solve problems such as chestnut perishability and mildew, and achieve the effects of preventing and treating osteoporosis, preventing and treating hypertension, and delaying aging.

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

[0006] The nutritional value of chestnuts is very high, but fresh chestnuts are prone to spoilage and mildew, and it is also a very good way to further process them, such as making dried chestnuts and fruit wine

Method used

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  • Fruit wine containing Chinese chestnut and potato and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take the following raw materials: 100 kg of chestnuts; 2 kg of fresh potatoes; 25 kg of monocrystalline rock sugar; 1 kg of activated yeast;

[0036] The production method is as follows:

[0037]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;

[0038] Then shell the fresh chestnuts, peel the potatoes, beat them into pulp with a beater, pour them into the fermenter, then pour in the powdered rock sugar in proportion, add activated yeast, and carry out anaerobic fermentation. The fermenter is a wooden barrel. The temperature is 20°C-30°C, the time is controlled within 8-12 days, and the fermentation can be completed, and then testing, filtration, and fi...

Embodiment 2

[0040] Take the following raw materials: 100 kg of fresh chestnuts; 3 kg of fresh potatoes; 25 kg of monocrystalline rock sugar; 3 kg of activated yeast;

[0041] The production method is as follows:

[0042] 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;

[0043] Then shell the fresh chestnuts, peel the potatoes, beat them into pulp with a beater, pour them into the fermenter, then pour in the powdered rock sugar in proportion, add activated yeast, and carry out anaerobic fermentation. The fermenter is a colored glass tank , the temperature is 20°C-30°C, and the time is controlled within 8-16 days, that is, the fermentation can be completed, and then detec...

Embodiment 3

[0045] Take the following raw materials: 100 kg of fresh chestnuts; 5 kg of fresh potatoes; 30 kg of monocrystalline rock sugar; 5 kg of activated yeast;

[0046] The production method is as follows:

[0047] 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;

[0048] Then shell the fresh chestnuts, peel the potatoes, beat them into pulp with a beater, pour them into the fermenter, then pour in the powdered rock sugar in proportion, add activated yeast, and carry out anaerobic fermentation. The fermenter is a ceramic tank. The temperature is 20°C-30°C, the time is controlled within 8-20 days, and the fermentation can be completed, and then testing, filtration, ...

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Abstract

The invention provides a wine brewed from fresh Chinese chestnuts and potatoes. A production method of the wine is as below: first shucking the fresh Chinese chestnuts and peeling the potatoes; pulping the Chinese chestnuts and potatoes into a slurry by a pulping machine; pouring the slurry into a fermentation cylinder, which is a wooden barrel, a colored glass jar or a ceramic pot; adding powdered rock sugar according to proportion; adding an activated yeast and carrying out anaerobic fermentation at 20-30 DEG C for 8-20 days to realize complete fermentation; and carrying out detection, filtering and filling to obtain the product with alcoholic strength of 10-12 DEG. The fruit wine contains extremely abundant nutrition components, which are mostly reserved in the fermentation process. Meanwhile, the various nutrition components and amino acids essential for human body generated in the brewage process have health care effect on human body.

Description

technical field [0001] The invention relates to a method for making fruit wine food, in particular to chestnut potato 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 h...

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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