Preparation method of myrtle fruit wine

A technology of myrtle and fruit wine, applied in the field of preparation of myrtle fruit wine, can solve the problems of insufficient research and utilization, and achieve the effect of unique taste

Inactive Publication Date: 2014-01-29
覃楚越
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, myrtle is mainly eaten as a fruit, and it is rarely used for other purposes, and its research and utilization are not very sufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Cook the glutinous rice, after cooling to room temperature, add 0.05% of the glutinous rice by weight, saccharified for 24 hours at room temperature, add water three times the weight of the glutinous rice, and 50% of dried myrtle, before the temperature of 33 ° C. Fermented for 18 hours, then fermented at 18°C ​​for 30 days, then filtered, and the filtrate was sterilized at high temperature to obtain myrtle wine.

[0016] Wherein, the dried myrtle is prepared by boiling the myrtle in water at 90° C. for 20 minutes, then taking it out and drying to a moisture content of 6%.

Embodiment 2

[0018] Cook the glutinous rice, and after cooling to room temperature, add 0.01% of the glutinous rice by weight, saccharified for 24 hours at room temperature, add 5 times the weight of the glutinous rice, and 10% of dried myrtle. Fermented for 24 hours, then fermented at 15°C for 20 days, then filtered, and the filtrate was sterilized at high temperature to obtain myrtle wine.

[0019] Wherein, the dried myrtle is prepared by boiling the myrtle in water at 90° C. for 30 minutes, then taking it out and drying to a moisture content of 5%.

Embodiment 3

[0021] Steam the glutinous rice, after cooling to room temperature, add 0.07% of the glutinous rice by weight, saccharified for 48 hours at room temperature, add 1 times the weight of the glutinous rice, and 200% of dry myrtle. Fermented for 12 hours, then fermented at 17°C for 60 days, then filtered, and the filtrate was sterilized at high temperature to obtain myrtle wine.

[0022] Wherein, the dried myrtle is prepared by boiling the myrtle in water at 80° C. for 20 minutes, then taking it out and drying it to a moisture content of 10%.

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PUM

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Abstract

The invention discloses a preparation method of myrtle fruit wine. The preparation method comprises the following steps: steaming or cooking glutinous rice; after cooling, adding yeasts; saccharifying for 12-48 hours at room temperature; adding 2-6 times of water relative to glutinous rice amount and 10-200% of dried myrtle; first, fermenting for 12-24 hours at 30-35 DEG C; then, fermenting for 20-60 days at 15-20 DEG C; then, filtering; and sterilizing the filtrate to obtain the myrtle fruit wine. The dried myrtle is prepared by placing myrtle in water at 80-100 DEG C to decoct for 10-30 minutes and being taken out and dried. According to the method disclosed by the invention, myrtle is added into the preparation process of glutinous rice wine, and after saccharification of glutinous rice, myrtle is added for secondary fermentation. Fermentation for the first time is higher in temperature to facilitate intermediate propagation of yeasts, and fermentation for the second time is lower in temperature to synchronously carry out immersion and fermentation of myrtle, so that ethyl alcohol is fully prepared and nutritional components are fully leached. The prepared fruit wine is unique in taste and rich in fresh scent of myrtle.

Description

technical field [0001] The invention relates to the technical field of winemaking, in particular to a preparation method of myrtle fruit wine. Background technique [0002] Myrtle (Rhodomyrtus tomentosa), is a plant of the Myrtaceae family Myrtle, also known as Gang Ren, Shan Ren, Ren Zi, Dangli, Shan Ru and so on. Myrtle fruit contains relatively comprehensive nutrients, including crude fat 7.97%, crude protein 6.21%, crude fiber 34.97%, lignin 31.76%, reducing sugar 15.52%, vitamin C 28.8%, vitamin H 10.19mg / 100g , carotene 0.388mg / 100g, more abundant amino acids, of which Tianmen radon acid content is as high as 124.7mg / L, valine 71.7mg / L, tryptophan 44.2mg / L, alanine 43.9mg / L, Glutamate is 42.7mg / L, and among the minerals required by the human body, calcium and magnesium are as high as 56.10μg / g. A large amount of the constituent sugars of fruits are neutral monosaccharides, especially in fresh fruits. Pectin polysaccharide. At present, myrtle is mainly eaten as a fru...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 覃楚越
Owner 覃楚越
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