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Preparation method of carambola wine

A technology of carambola and weight, applied in the field of preparation of carambola wine, can solve the problems of low added value, short preservation time, low processing rate, etc., and achieve the effect of shortening the fermentation time, adding a small amount, and comfortable sweetness

Active Publication Date: 2014-09-10
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, carambola is not resistant to storage, which affects long-distance transportation and commodity value. It is easy to brown and rot after harvesting, making it difficult to store and keep fresh.
Therefore, the processing, development and utilization of fresh carambola fruits are carried out to solve the current series of problems such as low product processing rate, low added value, short preservation time, and inability to develop the long-term carambola market, so as to fully utilize the economic benefits and social benefits of carambola after harvesting. benefit purpose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for carambola wine, comprising the steps of:

[0026] 1) Raw material selection and processing: select fresh carambola, remove diseased and insect fruit, rotten fruit, rotten fruit, immature fruit, and wash;

[0027] 2) Enzymolysis: squeeze carambola meat, collect juice, add pectinase of 0.8% juice weight in juice, enzymolysis temperature is 25 ℃, enzymolysis pH is 3.2, let stand for clarification, filter, clear juice filtrate is transferred to in the fermenter;

[0028] 3) Fermentation: add Luo Han Guo juice equivalent to 1% of the weight of carambola juice, and then adjust p H value 3.2, alcohol content 4°, then add SO respectively 2 40㎎ / L, 10% highly active yeast liquid, fermentation temperature 18℃, fermentation for 5 days;

[0029] The said Luo Han Guo fruit juice refers to washing fresh Luo Han Guo, adding 10 times the weight of pure water to decoct for 1-2 hours, filtering, repeating once, combining the filtrate, and concentrating the filt...

Embodiment 2

[0033] A preparation method for carambola wine, comprising the steps of:

[0034] 1) Raw material selection and processing: select fresh carambola, remove diseased and insect fruit, rotten fruit, rotten fruit, immature fruit, and wash;

[0035] 2) Enzymolysis: Squeeze carambola meat, collect juice, add pectinase of 1.0% juice weight in juice, enzymolysis temperature is 20 ℃, enzymolysis pH is 3.8, let stand for clarification, filter, clear juice filtrate is transferred to in the fermenter;

[0036] 3) Fermentation: Add Luo Han Guo juice equivalent to 2% of the weight of carambola juice, then adjust the pH value to 3.8, alcohol content to 4°, and then add SO 2 60㎎ / L, 6% highly active yeast liquid, fermentation temperature 25°C, fermentation for 3 days;

[0037] The said Luo Han Guo fruit juice refers to washing fresh Luo Han Guo, adding 10 times the weight of pure water to decoct for 1-2 hours, filtering, repeating once, combining the filtrate, and concentrating the filtrate ...

Embodiment 3

[0041] A preparation method for carambola wine, comprising the steps of:

[0042] 1) Raw material selection and processing: select fresh carambola, remove diseased and insect fruit, rotten fruit, rotten fruit, immature fruit, and wash;

[0043] 2) Enzymolysis: Squeeze carambola meat, collect juice, add pectinase with 0.9% juice weight in juice, enzymolysis temperature is 22 ℃, enzymolysis pH is 3.5, let stand for clarification, filter, and clear juice filtrate is transferred to in the fermenter;

[0044] 3) Fermentation: add grosvenor fruit juice equivalent to 1.5% of the weight of carambola juice, and then adjust p H value 3.5, alcohol content 4°, then add SO respectively 2 50㎎ / L, 8% highly active yeast liquid, fermentation temperature 22°C, fermentation for 4 days;

[0045] The said Luo Han Guo fruit juice refers to washing fresh Luo Han Guo, adding 10 times the weight of pure water to decoct for 1-2 hours, filtering, repeating once, combining the filtrate, and concentrat...

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Abstract

The invention discloses a preparation method of a carambola wine. The preparation method comprises the following steps of selecting and treating raw materials; carrying out enzymolysis; fermenting; mixing; ageing; blending; filtering; canning; sterilizing to obtain a finished product. According to the invention, momordica grosvenori juice is added in the fermentation process, so that the sweet taste of the wine is replenished and sucrose is prevented form being added on one hand, and the fermentation time and ageing time of the wine can also be shortened on the other hand. The carambola wine produced by using the method disclosed by the invention keeps the natural and sweet flavor of carambola, is good in color, flavor and taste and also has the specific flavor of the carambola wine.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing carambola wine with carambola as raw material. Background technique [0002] Carambola Linn (Averrhoa carambola Linn) is a plant of the Oxalidaceae family, also known as Wulianzi, carambola, carambola, and Sanlianzi. It is a fruit produced in tropical and subtropical regions and has very high nutritional value. Carambola fruit is like a fist. The appearance of carambola fruit is Wuling-shaped, green or light green when unripe, yellow-green to bright yellow when ripe, and a single fruit weighs about 80 grams. The skin is as thin as a film, less fiber, more crisp and juicy, sweet and sour, fragrant and sweet. The edible rate is over 92%. It matures twice a year in May and October; a tree can bear a lot of fruit, the pulp is juicy, and the folic acid is sweet, which can cure wind-heat, promote body fluid and quench thirst. "Compendium of Materia Medica" records...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 陆强
Owner GUANGXI JIANMEILE FOOD
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