Opuntia ficus-indica fruity wine and preparation method thereof

A technology of prickly pear fruit and preparation method, which is applied in the preparation of alcoholic beverages, etc., can solve the problem that prickly pear fruit is not well utilized and absorbed, and achieve the effects of enhancing human immunity, promoting cell regeneration, and benefiting growth and development

Inactive Publication Date: 2016-06-22
HENGYANG WANGREN FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Currently, prickly pear fruit is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A prickly pear fruit flavored fruit wine and a preparation method thereof, the formula is: 200 parts by weight of prickly pear fruit, 10 parts by weight of white wine, and 300 parts by weight of water.

[0023] The brewing process includes the following steps: the fruit is crushed, then fermented, squeezed and clarified to become puree, filtered, heat-treated and cold-treated, and filtered again to become fruit puree. The fermentation process is 8.5% sugar adjustment, 0.15% acidity, 50-day fermentation at a constant temperature of 20°C.

Embodiment 2

[0025] A prickly pear fruit flavored fruit wine and a preparation method thereof, the formula is: 250 parts by weight of prickly pear fruit, 20 parts by weight of white wine, and 350 parts by weight of water.

[0026] The brewing process includes the following steps: the fruit is crushed, then fermented, squeezed and clarified to become puree, filtered, heat-treated and cold-treated, and filtered again to become fruit puree. The fermentation process is 8.5% sugar adjustment, 0.15% acidity, 50-day fermentation at a constant temperature of 20°C.

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PUM

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Abstract

A prickly pear fruit flavored fruit wine and a preparation method thereof, the method is as follows: the fruit is crushed and fermented, squeezed and then clarified to become a puree, filtered, heat-treated and cold-treated, and filtered again to obtain a fruit puree. The fermentation process is as follows: The sugar content is adjusted to 8-9%, the acidity is 0.1-0.2%, and fermented at a constant temperature of 20°C for 45-60 days to obtain the product of the present invention. The cactus fruit fruit wine provided by the invention can enhance human immunity, lower blood pressure, buffer anemia, and is beneficial to growth and development; can promote skin cell regeneration, enhance skin softness, moisturize and maintain skin; store and provide heat; maintain Energy necessary for brain function; regulate fat metabolism; provide dietary fiber; save protein; detoxify; enhance intestinal function.

Description

technical field [0001] The invention relates to a fruity wine and a preparation method thereof, in particular to a cactus fruit fruity wine and a preparation method thereof. Background technique [0002] Prickly pear pulp is rich in trace elements, proteins, amino acids, vitamins, polysaccharides, flavonoids and pectin. Prickly pear fruit has the effects of promoting qi and blood circulation, removing dampness, reducing fever, and promoting muscle growth; Indians and Mexicans have used it as food and medicine for thousands of years. [0003] Its richness of phytonutrients and antioxidants has excellent benefits both inside and outside the body. In the experiment on the inhibition of free radicals by antioxidants, it was found that the antioxidant capacity of cactus fruit is 7 times higher than that of vitamin C, and contains high amounts of vitamins a, b1, b12, d3 and riboflavin, which can promote skin cell regeneration , Enhance the softness of the skin, rich in anthocyan...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 何建国
Owner HENGYANG WANGREN FOOD IND CO LTD
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