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Watermelon wine brewing method

A technology of watermelon wine and watermelon, applied in the preparation of alcoholic beverages, etc., can solve the problems of deterioration and watermelon accumulation, and achieve the effect of simple method, easy storage and high health care effect

Inactive Publication Date: 2015-07-01
QINGDAO XIUXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a brewing method of watermelon wine, the method is simple, and the brewed fruit wine is easy to preserve, effectively avoiding the accumulation and deterioration of watermelon in the production season, causing waste The problem

Method used

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Embodiment

[0008] The brewing method of the watermelon wine of the present embodiment comprises the following steps: (1) select fresh watermelon as raw material, first rinse the watermelon with clear water and drain the water, then peel and mash the watermelon for juice, and use the watermelon juice Filter through gauze, pour the filtered watermelon juice into a porcelain jar or aluminum pot, heat to 72°C, and keep it for 20 minutes; (2) After the watermelon juice is cooled and clarified, use a siphon to suck out the supernatant liquid, and put it into a sterilized porcelain jar. In the vat or porcelain altar, first measure the sugar content in the watermelon juice with a hand-held sugar meter, add pure white sugar to adjust the sugar content of the watermelon juice to 20%, then add 4% distiller's yeast and sodium sulfate, the amount of sodium sulfate is 100 kg Add 11 grams of watermelon juice; (3) After the prepared watermelon juice is fully stirred, it is placed in an environment of 25°...

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PUM

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Abstract

The invention discloses a watermelon wine brewing method which comprises the following steps: peeling the watermelon, mashing to squeeze juice, filtering, pouring the filtered watermelon juice into a porcelain jar or an aluminum pot, heating to 72 DEG C and keeping for 20-25 min; taking out the watermelon juice clear liquor, sterilizing, adding pure white sugar to adjust the sugar content of the watermelon juice to 20%, and adding 4% of distiller yeast and sodium sulfate, wherein 11-12 g of sodium sulfate is added in every 100 kg of watermelon juice; and carrying out alcoholic fermentation on the blended watermelon juice, adding cane sugar and white spirit to adjust the sugar degree and the alcohol degree, sealing, bottling after ageing at normal temperature for 60 days, and sterilizing at 70 DEG C for 10-15 min to obtain the finished product. The method is simple and the brewed fruit wine is easy to store, so that the problem of waste due to watermelon accumulation and degeneration is effectively avoided; the fruit wine retains the original flavor of the watermelon and has a relatively high healthcare function.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, and in particular relates to a brewing method of watermelon wine. Background technique [0002] Watermelon peel, pulp, and seeds are edible and medicinal. The citrulline and arginine contained in watermelon pulp can increase the formation of urea in the liver of rats, resulting in a diuretic effect. It has the effects of clearing away heat, relieving polydipsia, diuresis, and detoxification of alcohol. It is used to treat all fevers, heat and polydipsia, dysuria, sore throat, oral inflammation, and drunkenness. Watermelon has a strong seasonality, and in case of rainy weather, it is more likely to rot and cause deterioration. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a brewing method of watermelon wine, the method is simple, the brewed fruit wine is easy t...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 郝永明
Owner QINGDAO XIUXIAN FOODS