Brewing method of melastoma dodecandrum lour fruit wine

A technology of wild eggplant and fruit wine, which is applied in the preparation of alcoholic beverages, can solve the problems of wasting natural resources and neglecting the nutritional value of fruits, and achieves the effects of improving utilization rate, stable color and rich fruit aroma.

Active Publication Date: 2014-09-24
南陵县葛业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main use of wild nightshade is as a bonsai or leaf-viewing flower. The nutritional value of the fruit is ignored, resulting in a waste of natural resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of brewing method of wild solanum fruit wine adopts the following steps:

[0015] 1. Pretreatment of raw materials: select fresh, disease-free wild eggplants and wash them as spare raw materials;

[0016] 2. Beating: Add 30kg of water to 10kg of wild eggplant for refining, filter with a 100-mesh screen, add 2 times the water to the obtained filter residue for secondary refining, and mix the two times of the resulting slurry to obtain Asparagus slurry, secondary refining, can better retain nutrients and improve the utilization rate of raw materials;

[0017] 3. Composite enzyme treatment: take 20kg of slurry, add 0.06kg of pectinase and 0.1kg of cellulase to the sarcophagus slurry, and control the temperature at 45°C for 6 hours;

[0018] 4. Filtration: Squeeze the juice after compound enzyme treatment, and filter through diatomaceous earth to obtain wild eggplant juice;

[0019] 5. Fermentation: Take 20kg of wild eggplant juice, take 0.2kg of yeas...

Embodiment 2

[0022] Embodiment 2: a kind of brewing method of wild eggplant fruit wine adopts the following steps:

[0023] 1. Pretreatment of raw materials: select fresh, disease-free wild eggplants and wash them as spare raw materials;

[0024] 2. Beating: Add 35kg of water to 8kg of wild eggplant and 2kg of Trichosanthes for refining treatment, filter with a 110-mesh screen, add 1.5 times of water to the obtained filter residue for secondary refining, and mix the slurry obtained twice Mixing to prepare wild eggplant slurry, secondary refining can better retain nutrients and improve the utilization rate of raw materials;

[0025] 3. Compound enzyme treatment: take 20kg of slurry, add 0.08kg of pectinase and 0.11kg of cellulase to the sarcophagus slurry, and control the temperature at 50°C for 5 hours;

[0026] 4. Filtration: Squeeze the juice from the slurry treated with compound enzymes, and filter it by plate-and-frame filtration to obtain eggplant juice;

[0027] 5. Fermentation: Mi...

Embodiment 3

[0030] Embodiment 3: a kind of brewing method of wild eggplant fruit wine adopts the following steps:

[0031] 1. Pretreatment of raw materials: select fresh, disease-free wild eggplants and wash them as spare raw materials;

[0032] 2. Add 40 kg of water to 9 kg of wild eggplant and 1 kg of emblica for refining, filter through a 120-mesh screen, add 1 times the water to the resulting filter residue for secondary refining, and mix the two slurry, Prepare wild eggplant slurry and refine it twice, which can better retain nutrients and improve the utilization rate of raw materials;

[0033] 3. Composite enzyme treatment: take 20kg of slurry, add 0.1kg of pectinase and 0.12kg of cellulase to the wild eggplant slurry, and control the temperature at 55°C for 4 hours;

[0034] 4. Filtration: Squeeze the juice after compound enzyme treatment, and filter through diatomaceous earth to obtain wild eggplant juice;

[0035] 5. Fermentation: Mix 18kg of wild eggplant juice, 1kg of black c...

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PUM

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Abstract

The invention discloses a brewing method of melastoma dodecandrum lour fruit wine. The brewing method comprises the following steps: selecting mature and disease-free melastoma dodecandrum lour, washing, pulping, performing compound enzyme treatment, juicing, filtering, performing yeast fermentation, ageing, packaging, and sterilizing to obtain a finished product of melastoma dodecandrum lour fruit wine. According to the brewing method, a compound enzyme hydrolysis technology is adopted, the separation rate of nutrients of the melastoma dodecandrum lour is effectively increased, the nutrients of the melastoma dodecandrum lour are well reserved, and the utilization rate of raw materials is increased; the fruit wine is heavy in wine fragrance, mellow in mouth feel, stable in color and rich in nutrition, and has the effects of activating blood, arresting bleeding, clearing heat and toxic materials, relaxing tendons, activating collaterals, maintaining beauty, keeping young and the like.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of wild solanum fruit wine. Background technique [0002] Wild nightshade: a plant of the genus Peony in the family Peonyaceae, also known as pomegranate, diren, and pudijin, etc., the whole plant can be used as medicine. "Southern Fujian Folk Herbal Medicine" records: "clearing heat and detoxifying, promoting blood circulation and eliminating hernia. Treat red and white dysentery, postpartum stomach ache". According to modern clinical research reports, Diren is made into a preparation to treat gastrointestinal bleeding and has a significant hemostatic effect. It is also reported that Diren has anti-tumor, anti-aging, hypoglycemic, and hypolipidemic effects, but has no toxic side effects on normal cells. It also has inhibitory effects on Salmonella typhi, Staphylococcus aureus and Staphylococcus aureus. At present, the main use of wild nightshade is as a bonsa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 余芳
Owner 南陵县葛业协会
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