Honey raisin tree fruit fermented wine and brewing method thereof

Abstract

The invention discloses a honey raisin tree fruit fermented wine and a brewing method thereof. The brewing method is characterized by comprising the following steps: with flesh-quality carpopodium of honey raisin tree fruit as a raw material, grinding the fresh honey raisin tree fruit to form pulp or drying the fresh honey raisin tree fruit into powder and grinding to form dry fruit powder, mixing the pulp or dry fruit powder with water, adjusting components, fermenting by using saccharomyces cerevisiae as a bacterial strain to form fruit wine, filtering, and naturally clarifying to obtain the honey raisin tree fruit fermented wine. The honey raisin tree fruit fermented wine produced by the brewing method contains the following components by mass percent: alcohol with volume ratio of 10-14 percent (v / v), water with volume ratio of 86-90 percent (v / v), and total sugar less than 0.5 percent (w / w); the honey raisin tree fruit fermented wine contains honey raisin tree fruit polysaccharide as a bioactive component with content of 4-5g / L. The honey raisin tree fruit fermented wine has wine flavor and honey raisin tree fruit flavor as well as auburnish yellow color. According to the brewing method disclosed by the invention, the raw material utilization rate can be increased and the functions of nutrient and health substances in honey raisin tree fruit can be sufficiently played.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to jujube fermented wine and a microbial fermentation brewing method thereof. Background technique [0002] According to the records of "Storage and Processing of Agricultural Products" (Qin Wen, edited by Wu Weiguo, China Metrology Press, 2007.8, p302-303), fruit wine is an alcoholic beverage made from fruit juice (fruit pulp) through alcoholic fermentation, such as wine , cider, citrus wine, etc. With the development of fruit planting, fruit varieties and yields have developed rapidly, and many fruits are used to brew fruit wine. But because the fruit of jujube contains little water, there is no report of directly adopting jujube as raw material to ferment and make wine so far. [0003] According to "Research and Development of Natural Products" (Wang Yanlin et al. "Research on the Edible Value of Jujube I: Analysis of Nutritional ...

AI Technical Summary

Problems solved by technology

The above two methods of fermenting jujube fruit wine are both squeezed and filtered to ferment jujube fruit juice, but the water content of jujube fruit is very low. This method of juicing and separating pomace and juice produces very little fruit juice, resulting in Nutrients in fruit dregs are wasted, and most of the sugar and biologically active substances contained in jujube still exist in the dregs, which cannot be fully utilized and the utilization rate of raw materials is low; the three-stage expanded cultivation of bacteria takes more time. Many, although the three times of pouring the tank during the main fermentation process can promote the flow of fermented mash, it also increases the chance of bacterial contamination and consumes manual labor; disinfection with potassium permanganate solution increases the processing procedures, and also affects the taste and quality of fruit wine. color