Method for brewing sechium edule wine

A technology of chayote and bergamot, applied in the field of health wine brewing technology, can solve the problems of few types of products and low levels of deep processing, and achieve the effects of stable color, improved utilization efficiency, and mellow taste

Inactive Publication Date: 2015-07-22
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the chayote is eaten fresh or as a vegetable, which has the disadvantages of low level of deep processing and few types of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of brewing method of chayote wine, is characterized in that, adopts the following steps:

[0018] (1) Raw material pretreatment: select mature chayote, remove the stalks, wash and cut into 1cm 3 The diced melon is placed in a beater for beating, and 1g of potassium metabisulfite is added to the slurry of 10L, stirred evenly, and the finished chayote wine is stabilized in color by antioxidant color protection treatment;

[0019] (2) Enzymolysis: Weigh 0.1kg of pectinase, dissolve it in water at 35°C, prepare a pectinase solution with a concentration of 1%, add it to 10kg of chayote slurry, stir well, and let it stand for 3 hours , pectinase can increase the juice yield and reduce the viscosity of the slurry, which is beneficial to the stability of the wine body after filling with the clarifying agent of the original wine;

[0020] (3) Blending: add sucrose to the enzymatically hydrolyzed chayote slurry to adjust the sugar content of the slurry to 20%, add citric ...

Embodiment 2

[0028] A kind of brewing method of chayote wine, is characterized in that, adopts the following steps:

[0029] (1) Raw material pretreatment: select ripe chayote, snake melon and muskmelon, remove the stalks, wash and cut into 1.5cm 3 diced melon, get 8kg of chayote diced, 2kg of snake melon diced, 2kg of cantaloupe diced and mix evenly and place in a beater for beating to make a mixed slurry, add 1.1g of ascorbic acid to the mixed slurry of 10L, stir well , through antioxidant color protection treatment, the color of the finished chayote wine is stabilized;

[0030] (2) Enzymolysis: weigh 0.2kg of pectinase, dissolve it in water at 38°C, prepare a pectinase solution with a concentration of 1.5%, add it to 10kg of mixed slurry, stir evenly, and let it stand for 4 hours. Pectinase can increase the juice yield and reduce the viscosity of the serum, which is beneficial to the stability of the wine body after filling with the clarifying agent of the original wine;

[0031] (3) ...

Embodiment 3

[0039] A kind of brewing method of chayote wine, is characterized in that, adopts the following steps:

[0040] (1) Raw material pretreatment: select mature chayote, remove the stalks, wash and cut into 1-2cm 3 The diced melon is placed in a beater for beating, and 100-120 mg / L of potassium metabisulfite is added to the slurry, stirred evenly, and treated with antioxidant color protection to make the color of the finished chayote wine stable;

[0041] (2) Enzyme hydrolysis: Weigh 0.01-0.03% pectinase of the chayote slurry, dissolve it in water at 35-40°C, prepare a pectinase solution with a concentration of 1-2%, and add it to the chayote slurry , Stir evenly, let it stand for 3-5 hours, pectinase can increase the juice yield, reduce the viscosity of the slurry, which is beneficial to the stability of the wine body after filling with the clarifying agent of the original wine;

[0042] (3) Blending: add sucrose to the enzymatically hydrolyzed chayote slurry, adjust the sugar c...

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PUM

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Abstract

The invention discloses a method for brewing sechium edule wine. The method is characterized by comprising the following steps: by taking sechium edule as a raw material, pretreating the raw material, performing enzymolysis, blending, activating with yeast, fermenting, aging, clarifying and filtering, filling, and sterilizing, thereby obtaining the sechium edule wine. As the directly pulped sechium edule is subjected to enzyme treatment, the nutrient substances of sechium edule can be separated out, and the utilization efficiency of sechium edule can be improved, and as a composite clarifying agent is adopted for clarification treatment on the aged sechium edule wine, the finished sechium edule wine is stable in color, mellow in taste, and also has multiple health effects of prompting digestion, regulating qi and the middle warmer, reducing blood pressure and the like.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a brewing method of chayote wine. Background technique [0002] Chayote, also known as Hayato melon, Ann pumpkin, Shou melon, etc., is a kind of Cucurbitaceae chayote plant. The chayote meat is tender and tender. Every 100 grams of chayote fruit contains 90-92 grams of water and 0.9-1.2 grams of protein. 2.6-7.7 grams of carbohydrates, 12-22 mg of vitamin C, 20 micrograms of carotene, high content of potassium, up to 190 mg, 0.1 mg of riboflavin, 500 mg of calcium, 320 mg of phosphorus, 40 mg of iron, and 10 mg of sodium , copper 0.03 mg, magnesium 7 mg, zinc 8.35 micrograms, selenium 2.3 micrograms. In addition, it also contains folic acid, pantothenic acid, niacin and so on. At present, chayote is mostly eaten fresh or as vegetables, which has the disadvantages of low level of deep processing and few types of products. Contents of the invention [0003] The purpose ...

Claims

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Application Information

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