Brewing process of kumquat fruit wine

A kumquat fruit and fruit wine technology is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, medical raw materials derived from ferns/filamentous plants, etc. problem, to achieve the effect of stable color, soft taste and improved utilization efficiency

Inactive Publication Date: 2015-08-12
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of kumquat fruit wine brewing process for the existing kumquat fruit which is easy to destroy its active components in the pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of kumquat fruit wine brewing process is characterized in that, described brewing process adopts the following steps:

[0018] A. Raw material pretreatment: choose ripe kumquat fruit, wash and cut into 2cm 3 Kumquat fruit dices, 10kg of kumquat fruit dices are placed in 20kg of 70% alcohol and soaked for 15 days. After soaking, filter to obtain soaked wine and kumquat fruit dices. Drain the kumquat fruit dices and put them into a beater beating in 10L slurry, and add 1200mg of sodium ascorbate to the 10L slurry, stir evenly, and obtain kumquat fruit slurry;

[0019] B. Enzymolysis: Add 0.006kg of pectinase and 0.002kg of cellulase to 10kg of kumquat pulp, stir evenly, carry out compound enzymolysis in an environment of 50°C, and let stand for 5 hours;

[0020] C. Allocate: add glucose to the kumquat fruit slurry after enzymolysis, adjust the sugar content of the slurry to be 27%, add citric acid to adjust the total acid content at 1.2mg / 100ml, and make a mixed s...

Embodiment 2

[0029] A kind of kumquat fruit wine brewing process is characterized in that, described brewing process adopts the following steps:

[0030] A. Raw material pretreatment: select mature kumquat fruit, calcium fruit, thorn melon, jabo fruit, niugala fruit, cut into 1cm after cleaning 3 Kumquat fruit pieces, calcium fruit pieces, thorn-horned melon pieces, jabo fruit pieces, and nipple pieces, take 10kg kumquat fruit pieces, 2kg calcium fruit pieces, 2kg thorn-horned melon pieces, 1kg jabo fruit pieces , 1kg of nipple pieces are mixed evenly to prepare mixed raw materials, 10kg of mixed raw materials are placed in 35kg of alcoholic alcohol for 65% white wine to soak for 18 days, after soaking, filter to obtain soaked wine and mixed raw materials, and the mixed raw materials are mixed Drain the raw materials, put them into a beater for beating, and add 1200 mg of sodium ascorbate and 500 mg of potassium metabisulfite to 10 L of the slurry, and stir evenly to obtain kumquat fruit s...

Embodiment 3

[0040] A kind of kumquat fruit wine brewing process is characterized in that, described brewing process adopts the following steps:

[0041]A. Raw material pretreatment: select mature kumquat fruit, fig, emblica, indigo fruit, acorn, crabapple, sapodilla, and cut into kumquat fruit pieces, fig pieces, emblic fruit pieces, indigo fruit pieces, acorns after cleaning Take 10kg of kumquat fruit pieces, 1kg of fig pieces, 1kg of emblica pieces, 1kg of indigo fruit pieces, 1kg of acorn pieces, 1kg of crabapple fruit pieces, and 1kg of sapodilla Blocks are mixed evenly to obtain mixed raw materials, 10kg of mixed raw materials are placed in 40kg of alcoholic alcohol and soaked in 72% white wine for 18 days, after soaking, filter to obtain soaked wine and mixed raw materials, drain the mixed raw materials, put Beat in the beater, and add 1000mg of sodium ascorbate, 400mg of citric acid to the 10L slurry, stir well, and make kumquat fruit slurry;

[0042] B. Enzymolysis: Add 0.01kg of...

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Abstract

The invention discloses a brewing process of kumquat fruit wine. The brewing process is characterized in that the kumquat fruit wine is brewed by adopting kumquat fruits as a raw material in steps of raw material pretreatment, enzymolysis, mixing, yeast activation, fermentation, mixing, aging, settling and filtering, filling and sterilizing and the like. The blocked kumquat fruit is soaked in high-degree white spirit, so that the loss of nutrients can be avoided; the soaked kumquat fruits are pulped and are subjected to the composite enzyme treatment, so that more kumquat fruit nutrients can be precipitated, the utilization efficiency of the kumquat fruits can be improved, the settling treatment is carried out by adopting a composite settling agent after the aging, the finished product kumquat fruit wine is stable in color, transparent in wine and soft in taste and has health-protection functions for eliminating the indigestion and phlegm, promoting the secretion of saliva or body fluid, relieving sore throat, resolving depression, strengthening the physique and the like.

Description

technical field [0001] The invention relates to a brewing process of health wine, in particular to a brewing process of kumquat fruit wine. Background technique [0002] Kumquat fruit, also known as kumquat, tangerine, sijiju, etc. According to the measurement: every 100 grams of kumquat fruit contains 81.1 grams of water, 0.9 grams of protein, 0.1 grams of fat, 1.1 grams of dietary fiber, 16.8 grams of carbohydrates, 0.6 grams of ash, carrots 0.64 mg of vitamin E, 0.03 mg of thiamine, 0.05 mg of riboflavin, 0.4 mg of niacin, 56 mg of ascorbic acid, 2.53 mg of vitamin E, 138 mg of potassium, 1.2 mg of sodium, 61 mg of calcium, 21 mg of magnesium, and 1.3 mg of zinc , 0.30 mg of iron, 15 mg of phosphorus, and contains organic acids, a variety of amino acids and so on. The peel is also rich in vitamin C, coniferin, syringin and so on. At present, kumquat fruit is mainly eaten fresh, and kumquat fruit processed products include: kumquat fruit wine, kumquat fruit beverage, kum...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02A61K36/11A61K36/185A61K36/22A61K36/28A61K36/60A61K36/73A61K36/75A61K36/81A61K36/8945C12G3/04A61K2300/00
Inventor 张俊辉
Owner 张俊辉
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