Sugar apple and nephelium lappaceum wine and production method thereof

A production method and technology of lychee, applied in the field of custard apple shaozi fruit wine and its production, can solve problems such as unfavorable health factors, achieve the effects of preventing colorectal cancer, promoting gastrointestinal digestion, and relieving liver depression

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

This document is due to join SO 2 , detrimental to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Take the following raw materials: 100 kg of custard apple; 2 kg of fresh Shaozi fruit; 20 kg of single crystal rock sugar; 2 kg of activated yeast;

[0035] The preparation method is as follows:

[0036]First add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, then add 10 grams of Saccharomyces cerevisiae per liter of diluted liquid, add the yeast to the aqueous solution of sugarcane molasses, and cultivate at room temperature for 1-2 days Get it for later use; then remove the shells and cores of fresh custard apples and shaozi fruits, beat them into pulp with a beater, pour them into the fermenter, and then pour them into powdered rock sugar in proportion, and 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 is 20°C-30°C, and the time is controlled within 8-20 days. The fermentation can be complete...

Embodiment 2

[0038] Take the following raw materials: 100 kg of custard apple; 3 kg of fresh Shaozi fruit; 25 kg of single crystal rock sugar; 1 kg of activated yeast;

[0039] The production method is as follows:

[0040] First add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, then add 10 grams of Saccharomyces cerevisiae per liter of diluted liquid, add the yeast to the aqueous solution of sugarcane molasses, and cultivate at room temperature for 1-2 days Get it for later use; then remove the shells and cores of fresh custard apples and shaozi fruits, beat them into pulp with a beater, pour them into the fermenter, and then pour them into powdered rock sugar in proportion, and 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 is 20°C-30°C, and the time is controlled within 8-20 days. The fermentation can be complete...

Embodiment 3

[0042] Take the following raw materials: 100 kg of custard apple; 5 kg of fresh Shaozi fruit; 30 kg of single crystal rock sugar; 5 kg of activated yeast;

[0043] The production method is as follows:

[0044] First add sugarcane molasses and purified water to make a diluted liquid with a weight content of 2-5%, then add 10 grams of Saccharomyces cerevisiae per liter of diluted liquid, add the yeast to the aqueous solution of sugarcane molasses, and cultivate at room temperature for 1-2 days Get it for later use; then remove the shells and cores of fresh custard apples and shaozi fruits, beat them into pulp with a beater, pour them into the fermenter, and then pour them into powdered rock sugar in proportion, and 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°C-30°C, and the time is controlled within 8-18 days. The fermentation can be comp...

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PUM

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Abstract

A sugar apple and nephelium lappaceum fruit wine. A production method of the wine is as below: hulling and denucleating fresh sugar apple and nephelium lappaceum; pulping the sugar apple and nephelium lappaceum 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; 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 beautifying, supplementing muscle power, cleaning blood, strengthening bones, preventing scurvy, enhancing immunity and resisting cancer; and the fruit wine does not contain 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 custard apple shaozi 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 bet...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A61K36/77A61P17/00A61P1/00A61P1/14A61P35/00A61P37/04C12R1/865
Inventor 张月荣
Owner 张月荣
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