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Method for brewing mulberry pineapple alcoholic drink

The technology of pineapple and mulberry is applied in the field of preparation of fruit health-care wine, which can solve the problems of bad taste and low freshness of mulberry wine, and achieve the effects of rich health-care functions, low preservative content and unique winemaking process.

Inactive Publication Date: 2015-05-20
象州县科学技术局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The brewing method of mulberry and pineapple wine provided by the invention solves the problems of bad taste and low freshness preservation of traditional mulberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: parts by weight mulberry: pineapple: small pot rice wine original wine = 1:1:2.2 brewed mulberry pineapple wine, the brewing method is as follows:

[0028] Step 1: Use fresh ripe mulberries and pineapples as raw materials. After three cycles of steaming and drying, physically squeeze them for later use; select the best rice and wash them with water for later use;

[0029] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring water should be replaced after soaking for 2 hours;

[0030] Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor;

[0031] Step 4: Pour the steamed r...

Embodiment 2

[0036] Embodiment 2: parts by weight mulberry: pineapple: small pot rice wine original wine = 1:1:2.7 brewed mulberry pineapple wine, the brewing method is as follows:

[0037] Step 1: Use fresh ripe mulberries and pineapples as raw materials. After three cycles of steaming and drying, physically squeeze them for later use; select the best rice and wash them with water for later use;

[0038] Step 2: Soak the rice in mountain spring water. When soaking, the amount of mountain spring water should completely cover the rice layer by 20 cm. The soaking water temperature should be controlled at 22-24 degrees Celsius for 6 hours, and the mountain spring water should be replaced after soaking for 2 hours;

[0039] Step 3: Put the soaked rice into a bamboo basket, wash the white pulp covered with mountain spring water, drain it and pour it into a wooden steamer for cooking. The steaming time is 15 minutes in a state of saturated water vapor;

[0040] Step 4: Pour the steamed r...

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PUM

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Abstract

The invention discloses a method for brewing a mulberry pineapple alcoholic drink. The method comprises the following steps: by taking fresh and ripe mulberry and pineapple as raw materials, boiling, drying, squeezing, and fermenting with boiled rice and sweet wine yeast. The problems that the conventional mulberry wine is poor in taste and low in freshness retention are solved. The wine brewing process is unique, the mulberry pineapple alcoholic drink brewed by using the method has a pure light purple color, is good in taste, relatively rich in wine body, relatively rich in healthcare function, relatively low in preservative content, and particularly applicable to the requirements of modern people on nutrition and healthcare.

Description

technical field [0001] The invention relates to a preparation method of fruit health wine. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, mulberry, black gluten, etc., is the fruit ear of the Moraceae plant mulberry. Mulberry is green in color when young, sour in taste, purple-black in color when ripe, juicy and sweet in taste. Mature mulberries are rich in nutrients, containing 81.8 grams of water, 1.8 grams of protein and 0.3 grams of fat per 100 grams of mulberries. 4.9 grams of cellulose, 10 grams of carbohydrates, 1.2 grams of ash, 30 micrograms of carotene, 0.02 mg of thiamine, 0.06 mg of riboflavin, 6.95 mg of vitamin E, 33 mg of potassium, 0.27 mg of zinc, 0.08 mg of copper, selenium 4.8 micrograms. In addition, it also contains tannic acid, malic acid, vitamin C and fatty acids. Its fat is mainly linoleic acid, oleic acid, palmitic acid, stearic acid and a small amount of caprylic acid, nonanoic acid, capric acid, myristic ac...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 雷军强韦倩梅覃稳梅潘万山
Owner 象州县科学技术局