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Chinese wampee fruit-haw apple fruit wine and production method thereof

A technology of hawthorn fruit wine and production method, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve the problems of high water content, high sugar content, storage intolerance, etc., and achieves a simple production process, no energy consumption, Eliminate the effect of difficulty in selling fruit

Inactive Publication Date: 2015-03-04
张月荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the high sugar content and high water content of wampee fruit, it is not resistant to storage, and it will start to deteriorate within 2-3 days and can no longer be eaten. Therefore, when the wampee fruit is particularly abundant, when the market demand is not much, and the transportation is inconvenient time, you can only watch it rot, which is a pity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take the following raw materials: 100 kg of wampee fruit; 2 kg of fresh hawthorn fruit; 20 kg of single crystal 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. It is obtained by culturing at room temperature for 1-2 days.

[0038] Then wash and remove the pits from the fresh wampee fruit and hawthorn fruit, take the pulp and beat it into a slurry with a beater, pour it into the fermenter, and then pour it into powdered rock sugar in proportion, and pasteurize it at 70°C , add activated yeast liquid, and carry out anaerobic fermentation. The fermentation tank is wooden barrel, colored glass cylinder or ceramic tank, the...

Embodiment 2

[0040] Take the following raw materials: 100 kg of wampee fruit; 3 kg of fresh hawthorn fruit; 25 kg of single crystal rock sugar; 2 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. It is obtained by culturing at room temperature for 1-2 days.

[0043] Then wash and remove the pits from the fresh wampee fruit and hawthorn fruit, take the pulp and beat it into a slurry with a beater, pour it into the fermenter, and then pour it into powdered rock sugar in proportion, and pasteurize it at 70°C , add yeast fermentation liquid, and carry out anaerobic fermentation. The fermentation tank is wooden barrel, colored glass cylinder or ceramic tank,...

Embodiment 3

[0045] Take the following raw materials: 100 kg of wampee fruit; 5 kg of fresh hawthorn fruit; 30 kg of single crystal 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. It is obtained by culturing at room temperature for 1-2 days.

[0048] Then wash and remove the pits from the fresh wampee fruit and hawthorn fruit, take the pulp and beat it into a slurry with a beater, pour it into the fermenter, and then pour it into powdered rock sugar in proportion, and pasteurize it at 70°C , add yeast to ferment, and carry out anaerobic fermentation. The fermenter is wooden barrel, colored glass jar or ceramic jar, the temperature is 20°...

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Abstract

A kind of wampee hawthorn fruit wine and its preparation method, it is to wash fresh wampee hawthorn fruit, hawthorn fruit, remove core, beating machine beat into pulp, put into fermentation tank, then pour into powdered rock sugar in proportion, 70 After pasteurization at ℃, 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℃, and the time is controlled within 8~20 days, that is, the fermentation can be completed, and then Detect, filter, and fill to obtain a product with an alcohol content of 10-12 degrees. The yellow-skinned hawthorn fruit wine of the present invention is a healthy drink for promoting digestion, invigorating the stomach, regulating qi and invigorating the spleen, promoting qi and relieving pain; promoting body fluid and quenching thirst, without adding any preservatives, additives, essences, pigments and monosodium glutamate.

Description

technical field [0001] The invention relates to a method for making fruit wine food, in particular to a yellow-skinned hawthorn 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 an...

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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