Preparation method for strawberry-siraitia grosvenorii wine

The technology of Luo Han and strawberry is applied in the field of preparation of strawberry Luo Han fruit wine, which can solve the problems of single taste, single effect, weak taste and the like, and achieve the effects of rich aroma, clear and transparent color, and favorable absorption.

Active Publication Date: 2014-12-03
GUILIN SHILI SCI & TECH COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the mangosteen fruit drink on the market generally all has the single defect of mouthfeel, discloses a kind of mangosteen fruit wine as the invention patent of publication number CN101586068A, and this fruit wine is to directly mash mangosteen fruit, boil, add distiller's yeast fermentation to obtain, the effect of this fruit wine It is relatively simple and the taste is relatively bland, which cannot meet the increasingly demanding needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1) The dried fruit of Luo Han Guo is broken, decocted for 400 minutes in water with a material-to-liquid ratio of 1:4 times the weight, and filtered to obtain Luo Han Guo fruit juice;

[0015] 2) Wash the strawberries, add Luohan fruit juice for beating according to the ratio of material to liquid ratio of 1:2, and obtain a mixed slurry;

[0016] 3) According to the ratio of 50g compound enzyme / 1000kg mixed slurry, add a compound enzyme composed of pectinase, hemicellulase and cellulase at a weight ratio of 50:1:1 to the mixed slurry, and enzymolyze it at 15°C 2h, inactivate the enzyme to obtain the enzymatic hydrolyzate;

[0017] 4) adding 5% by weight of glucose or sucrose and 0.05% yeast to the enzymolysis solution, fermenting at 15°C for 3 days, then cooling down to 0°C and fermenting for 10 days, filtering with plate and frame, clarifying with bentonite, and filtering again to obtain Strawberry Monk Fruit Wine.

Embodiment 2

[0019] 1) The dried fruit of Luo Han Guo is crushed, decocted in water with a material-to-liquid ratio of 1:6 times the weight for 60 minutes, and filtered to obtain Luo Han Guo fruit juice;

[0020] 2) Wash the strawberries, add Luohan fruit juice for beating according to the ratio of material to liquid ratio of 1:5, and obtain a mixed slurry;

[0021] 3) According to the ratio of 100g compound enzyme / 1000kg mixed slurry, add a compound enzyme composed of pectinase, hemicellulase and cellulase in a weight ratio of 50:2:2 to the mixed slurry, and enzymolyze it at 50°C 4h, inactivate the enzyme to obtain the enzymatic hydrolyzate;

[0022] 4) Add 10% of its weight of glucose or sucrose and 0.5% yeast to the enzymolysis solution, ferment at 40°C for 10 days, then lower the temperature to 15°C and ferment for 30 days, filter with plate and frame, clarify with bentonite, and filter again to obtain Strawberry Monk Fruit Wine.

Embodiment 3

[0024] 1) The dried fruit of Luo Han Guo was crushed, decocted in water with a material-to-liquid ratio of 1:5 times the weight for 50 minutes, and filtered to obtain Luo Han Guo fruit juice;

[0025] 2) Wash the strawberries, add Luohan fruit juice for beating according to the ratio of material to liquid ratio of 1:3, and obtain a mixed slurry;

[0026] 3) According to the ratio of 75g compound enzyme / 1000kg mixed slurry, add a compound enzyme composed of pectinase, hemicellulase and cellulase with a weight ratio of 50:1.5:1.5 to the mixed slurry, and enzymolyze it at 40°C 3h, inactivate the enzyme to obtain the enzymolysis solution;

[0027] 4) Add 8% of its weight of glucose or sucrose and 0.3% yeast to the enzymolysis solution, ferment at 35°C for 8 days, then lower the temperature to 7°C and ferment for 25 days, filter with plates and frames, clarify with bentonite, and filter again to obtain Strawberry Monk Fruit Wine.

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PUM

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Abstract

The invention discloses a preparation method for strawberry-siraitia grosvenorii wine. The preparation method comprises the following steps: (1), crushing, decocting and filtering the dried siraitia grosvenorii to obtain siraitia grosvenorii juice; (2), cleaning strawberries, adding the siraitia grosvenorii juice and pulping to obtain a pulp mixture; (3), adding a compound enzyme which consists of pectinase, hemicellulase and cellulose into the pulp mixture for enzymolysis and carrying out enzyme deactivation to obtain enzymatic hydrolysate; and (4), adding a carbohydrate source and yeast into the enzymatic hydrolysate, fermenting for 3-10 days at 15-40 DEG C, then cooling to 0-15 DEG C and fermenting for 10-30 days, filtering by adopting a plate and frame filter, clarifying by adopting bentonite, and re-filtering to obtain the strawberry-siraitia grosvenorii wine. The strawberry-siraitia grosvenorii wine prepared by the preparation method is rich in vitamin, organic acid and mineral substance, easy to absorb by the human body, fragrant and strong in mouthfeel, clear and transparent in color and suitable for a variety of people to drink.

Description

technical field [0001] The invention relates to a kind of fruit wine, in particular to a preparation method of strawberry mangosteen fruit wine. Background technique [0002] Luo Han Guo is mainly produced in Guilin, Guangxi, and has a history of 500 years of cultivation. According to the "Chinese Pharmacopoeia", Luo Han Guo has the effects of clearing the lungs and moistening the intestines, treating whooping cough, cough with excessive phlegm, dryness of blood and constipation. Luo Han Guo contains mogroside, which is a pure natural sweetener. It is not necessary to add additional sweeteners by processing Luo Han Guo as a raw material into beverages. It is suitable for diabetics and obese people to drink. But the mangosteen fruit drink on the market generally all has the single defect of mouthfeel, discloses a kind of mangosteen fruit wine as the patent of invention of CN101586068A as publication number, and this fruit wine is to directly mash mangosteen fruit, boil, add ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 何伟平
Owner GUILIN SHILI SCI & TECH COMPANY
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