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Brewing process of prickly pear fruit wine

A technology of prickly pear and fruit wine, applied in the field of wine brewing, can solve problems such as waste of natural resources, and achieve the effect of improving utilization rate and improving transparency

Active Publication Date: 2015-05-27
DEZHOU YANLING BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, prickly pear is only regarded as a kind of wild fruit, most of which are directly discarded, resulting in a waste of natural resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of brewing process of prickly pear fruit wine, is characterized in that: described brewing process adopts the following steps:

[0018] a. Raw material pretreatment: select fresh and mature prickly pears, remove surface burrs, dust, soil and other impurities, and wash with clear water, and peel prickly pears through a peeling machine to obtain prickly pear pulp and prickly pear peel;

[0019] B, beating: in the prickly pear pulp of 10kg, adding 3.5kg concentration is the sodium ascorbate solution of 25% and beating, makes prickly pear slurry;

[0020] c. Soaking: 10kg of prickly pear peel is put into 20kg of alcohol and soaked in 70% white wine for 30 days. After soaking, it is filtered to obtain the soaked wine and prickly pear peel, and the prickly pear peel is filtered and crushed to obtain prickly pear. peel powder;

[0021] d. Compound enzyme treatment: add 0.03kg of pectinase and 0.02kg of cellulase to 10kg of prickly pear pulp, control the t...

Embodiment 2

[0029] Embodiment 2: a kind of brewing process of prickly pear fruit wine, is characterized in that: described brewing process adopts the following steps:

[0030] a. Raw material pretreatment: select fresh and mature prickly pears, remove surface burrs, dust, soil and other impurities, and wash with clear water, and peel prickly pears through a peeling machine to obtain prickly pear pulp and prickly pear peel;

[0031] B, beating: get 10kg prickly pear pulp and mix with 2kg mango pulp, 2kg nipple pulp, 1kg yacon fruit pulp to make mixed raw material, add 4kg concentration to 10kg mixed raw material and be 13% citric acid solution for beating , to prepare prickly pear pulp;

[0032] c. Soaking: Put 8kg of prickly pear peel and 2kg of wolfberry into 25kg of white wine with an alcohol content of 68% and soak for 35 days. After soaking, filter to obtain the soaked wine and prickly pear peel, filter and grind the prickly pear peel , to obtain prickly pear peel powder;

[0033] d...

Embodiment 3

[0041] Embodiment 3: a kind of brewing process of prickly pear fruit wine, is characterized in that: described brewing process adopts the following steps:

[0042] a. Raw material pretreatment: select fresh and mature prickly pears, remove surface burrs, dust, soil and other impurities, and wash with clear water, and peel prickly pears through a peeling machine to obtain prickly pear pulp and prickly pear peel;

[0043] B, beating: get 10kg prickly pear pulp and mix with 2kg papaya pulp, 2kg fig pulp, 2kg mangosteen pulp, 1kg crabapple pulp to make mixed raw material, add 4.5kg concentration of 40% honey solution to 10kg mixed raw material Make a pulp to make prickly pear pulp;

[0044] C, soaking: put into 30kg alcoholic strength after mixing the prickly pear peel, the yam peel of 2kg, the tangerine peel of 1kg and soak in 65% white wine for 40 days, filter after soaking to obtain soaked wine and prickly pear peel, Prickly pear peel is filtered and crushed to obtain prickly ...

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Abstract

The invention discloses a brewing process of a prickly pear fruit wine. The prickly pear fruit wine is brewed by taking fresh, ripe and plump prickly pears as main raw materials and through the steps of raw material pretreatment; pulping and soaking; compound enzyme treatment; matrix pretreatment; raw material mixing; fermenting; squeezing and filtering; mixing; ageing; and canning and sterilizing. According to the brewing process, the pulps and peels of the raw materials are separated, the pulps are pulped, and the peels are soaked in a white wine with a high alcohol degree, so that the utilization ratio of the raw materials is greatly increased; the fruit wine is clarified by using a compound clarifying gent, so that the transparency of a finished product of the wine is improved; and the prickly pear fruit wine has the health effects of tonifying the spleen and benefiting the stomach, promoting the production of body fluid to relieve thirst, astringing to stop bleeding, replenishing qi and enriching blood and the like.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a brewing process of prickly pear fruit wine. Background technique [0002] The original name of prickly pear is juniper, and the pulp is rich in protein, fat, carotene, vitamin B2, vitamin C, starch, dietary fiber, carbohydrates, calcium, phosphorus, iron, lipid, choline, beetin, etc. "Dictionary of Traditional Chinese Medicine" records that prickly pear has the effects of promoting qi and blood circulation, removing dampness and reducing fever, and promoting muscle growth; fern is flat and sweet, and has the effects of strengthening the spleen and stomach, promoting body fluid and quenching thirst, astringent and hemostasis, and nourishing qi and blood. It is suitable for diarrhea, spleen deficiency, anemia after illness, bleeding hemorrhoids, malnutrition, spleen and kidney yang deficiency and other diseases. At present, prickly pear is only regarded as a kind of wild fruit, and most ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/048
CPCC12G3/02C12G3/04C12H1/0408C12H1/0416
Inventor 李琪何美玲梁存兰
Owner DEZHOU YANLING BIOTECH CO LTD
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