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Method for making olive and roselle fruit wine

A production method, roselle technology, which is applied in the field of fruit wine processing, can solve the problems of short olive growth cycle and cannot be supplied in four seasons, and achieve the effect of clear appearance, easy implementation and pure taste

Inactive Publication Date: 2015-01-28
鲁静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the invention is to solve the problem that olives have a short growth cycle and cannot be supplied in four seasons, and provide a method for making olive roselle wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of olive roselle fruit wine, concrete operation steps are:

[0020] ① Sorting of raw materials: choose fresh olive fruits with high maturity as raw materials, and remove moldy and rotten fruits; choose roselles with a fruit diameter of 10-15mm, fresh and plump, no pests, no rot, and no damage as raw materials;

[0021] ② Sulfur treatment: add 50 mg / kg sulfur dioxide to the slurry to inhibit the growth of bacteria;

[0022] ③ Pre-fermentation: Add 10% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 30°C, fermentation time is 8 days, stirring twice a day, in order to produce enough alcohol after fermentation, according to the raw material Add a certain amount of white granulated sugar to the fermentation broth; add a certain amount of rock sugar;

[0023] ④ Separation: When the residual sugar in the fermentation liquid drops to 1%, press and separate, and transfer the separated wine liquid ...

Embodiment 2

[0031] A kind of preparation method of olive roselle fruit wine, concrete operation steps are:

[0032] ① Sorting of raw materials: choose fresh olive fruits with high maturity as raw materials, and remove moldy and rotten fruits; choose roselles with a diameter of 35mm, fresh and plump, no pests, no rot, and no damage as raw materials;

[0033] ② Sulfur treatment: add 70 mg / kg of sulfur dioxide to the olive slurry to inhibit the growth of bacteria;

[0034] ③ Pre-fermentation: Add 5% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 37°C, fermentation time is 6 days, stirring 4 times a day, in order to produce enough alcohol after fermentation, according to the raw material Add a certain amount of maltose to the fermentation broth;

[0035] ④ Separation: When the residual sugar in the fermentation liquid drops to 0.6%, press and separate, and transfer the separated wine liquid into the post-fermentation container;

[0036] ...

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PUM

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Abstract

The invention discloses a method for making olive and roselle fruit wine, and belongs to the field of beverage processing. The method is characterized by comprising the process flows of raw material separation, cleaning, crushing, kernel removal, sulfur treatment, primary fermentation, separation, secondary fermentation, aging, blending, filtration, canning, sealing, sterilization, cooling and finished product forming. The method has the beneficial effect that the fruit wine is clear, transparent and pure in taste and has unique flavor and fragrance of olive and roselle. The fruit wine has rich nutrients, is beneficial to adjusting and balancing blood fat and promoting calcium absorption, and has the effects of clearing heat and detoxifying, reducing phlegm and removing food retention, calming and pacifying the mind, promoting blood circulation and replenishing blood, keeping young and maintaining beauty. The method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to a method for processing fruit wine, in particular to a method for making olive roselle wine. Background technique [0002] Olive, also known as green fruit, gets its name because the fruit can be eaten fresh when it is still green. Olive fruit is rich in calcium and vitamin C, which is of great benefit to people. The fruit is long and narrow, with dark green skin and gray spots in between. The flesh is delicate, crisp and sweet, without astringency. The role of olives: olive pulp is rich in nutrients, fresh food is good for human health, especially contains more calcium, which is helpful for children's bone development. Fresh olives can detoxify gas poisoning, alcoholism and fish and crab poisoning, and have the effects of clearing heat and detoxification, reducing phlegm and eliminating accumulation. In winter and spring, eating some olives regularly can moisten the throat and prevent upper respiratory tract infections. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 鲁静
Owner 鲁静
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