Method for making siraitia grosvenorii and persimmon wine

A technology of Luo Han Guo and persimmon wine, which is applied in the field of wine brewing, can solve the problem of single taste, achieve high nutritional value, prevent deterioration and prevent browning

Inactive Publication Date: 2014-03-12
桂林普兰德生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a method for brewing Luo Han Guo persimmon wine. The Luo Han Guo persimmon wine brewed by the method is rich in nutrition and has a good taste, which can overcome the defects of single taste of Luo Han Guo and persimmons separately soaked and made into wine

Method used

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Examples

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Embodiment

[0026] Weigh 1000kg each of high-quality Luo Han Guo and persimmon fruit, crush and mix them, put them into a cooking tank, cook at 100°C for 30 minutes, let cool, add 250g of pectinase, 25kg of organic acid, stir well, control the temperature at 50°C, and enzymatically hydrolyze for 12 hours , put it aside.

[0027] Add 2000 g of yeast to the prepared fermented liquid, stir evenly, control the temperature at 25° C., and ferment for 10 days. Filter the fully fermented fruit pulp with a plate frame, separate the fermentation broth and pomace, and collect the fermented raw wine. Put the separated original wine into the cold storage, and the temperature of the cold storage is controlled at 0-4°C. After standing for a week, filter it at low temperature for use. Sterile filling.

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Abstract

The invention discloses a method for making siraitia grosvenorii and persimmon wine. The method is characterized by comprising the following steps: well selected fresh siraitia grosvenorii and persimmons are smashed and mixed according to the weight ratio of 1:1, and then put into a cooking pot; cooking is performed for 30 minutes at the temperature of 100 DEG C; pectinase and organic acid are added after the cooked mixture is cooled, wherein the concentration of the pectinase in the fruit pulp is enabled to be 150 mg / L, and the concentration of the organic acid is enabled to be 15 g / L; uniform stirring is performed, the temperature is controlled to be 50 DEG C, enzymolysis is performed for 12 hours, so as to enable the pectinase to be zymolytic completely, fermentation liquor is obtained; yeast is added into the prepared fermentation liquor, the yeast is 0.1% of the fermentation liquor, uniform stirring is performed, the temperature is controlled to be 25 DEG C, and fermentation is performed for 12 days; filtering is performed at a low temperature through a conventional method, and sterilization and filling are performed, so that the siraitia grosvenorii and persimmon wine is prepared. The siraitia grosvenorii and persimmon wine prepared through the method is rich in nutrition, and good in taste, and can overcome the defect of single taste of the wine which is made of siraitia grosvenorii or persimmons only.

Description

technical field [0001] The invention relates to a method for brewing wine, in particular to a method for fermenting mangosteen and persimmon into nutritious fruit wine. Background technique [0002] Luo Han Guo is the fruit of perennial vines belonging to the family Cucurbitaceae Luo Han Guo. Its main active ingredient is mogroside, which is 300 times sweeter than sucrose, and its calories are only 1 / 50 of sucrose compared with sucrose with the same sweetness. Luo Han Guo is also rich in fructose, glucose, flavonoid glycosides, mannitol, V, V and 14 kinds of trace elements and macro elements necessary for the human body. dual use product [0003] Persimmon tastes sweet and is rich in nutrition. Persimmon contains sugar, starch, fat, protein, vitamins, iron, calcium, phosphorus and other nutrients. [0004] Mangosteen and persimmon are mainly produced in Guilin. At present, there is no record of combining these two fruits to make wine. In the past, a single variety of Mango...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 彭军吕光政刘樟艳叶勇黄秋洁梁昌祥
Owner 桂林普兰德生物科技有限公司
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