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Brewing method of Decaisnea insignis fruit wine

A technology of Guizhitou melon and Guizhitou, which is applied in the brewing field of Guizhitou melon wine, can solve the problems of few types of products and low level of deep processing, and achieve the effect of transparent body, stable color and mellow taste

Inactive Publication Date: 2016-07-27
彭超昀莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of Guizhitou melon is only processed and utilized by Chinese medicinal materials, and there are problems of low deep processing level and few product types.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a brewing method of Guizhitou melon wine, characterized in that: the brewing method adopts the following steps:

[0017] a. Raw material pretreatment: select mature Guizhitou melon, peel and cut into 1cm 3 The diced melon pulp is placed in a beater for beating, and 800 mg of potassium metabisulfite is added to 10L of the slurry, and stirred evenly to obtain the ghost finger melon slurry;

[0018] b. Enzymolysis: Add 0.002kg of pectinase and 0.001kg of cellulase to 10kg of Guizhitou melon slurry, stir evenly, carry out compound enzymolysis in an environment of 35°C, and let it stand for 3 hours;

[0019] c. Deployment: add sucrose to the enzymatically hydrolyzed ghost finger melon slurry to adjust the sugar content of the slurry to 20%, add citric acid to adjust the total acid content to 0.8mg / 100ml, and prepare a mixed solution;

[0020] d. Yeast activation: Dissolve white sugar and prepare a sugar solution with a concentration of 6%, boil it and cool it ...

Embodiment 2

[0026] Embodiment 2: a brewing method of Guizhitou melon wine, characterized in that: the brewing method adopts the following steps:

[0027] a. Raw material pretreatment: select mature Guizhitou melon, pumpkin, wax gourd, peel and cut into 2cm 3 10kg of Guizhitou diced melon, 3kg of pumpkin, and 2kg of diced wax gourd were placed in a beater to make a mixed slurry, and mixed into a 10L Add 900 mg of sodium ascorbate to the slurry;

[0028] b. Enzymolysis: Add 0.004kg of pectinase and 0.0015kg of cellulase to 10kg of mixed slurry, stir evenly, perform compound enzymolysis in an environment of 40°C, and let stand for 4 hours;

[0029] c. Deployment: add sucrose to the mixed slurry after enzymolysis, adjust the sugar content of the slurry to 21%, add citric acid to adjust the total acid content at 0.9mg / 100ml, and prepare the mixed solution;

[0030] d. Yeast activation: Dissolve white sugar and prepare a sugar solution with a concentration of 7%. After boiling, cool to 28°C, ...

Embodiment 3

[0036] Embodiment 3: a brewing method of Guizhitou melon wine, characterized in that: the brewing method adopts the following steps:

[0037] a. Raw material pretreatment: select mature Guizhitou melon, snake melon and Trichosanthes melon, peel and cut into 1cm 3 Guizhitou melon diced, Shegua diced, and Cuanlou diced, take 10kg of Guizhitou melon diced, 2kg of Shegua diced, and 1kg of Cuianlou diced in a beater to make a mixed slurry, and add to 10L Add 1000mg of potassium metabisulfite to the mixed slurry;

[0038] b. Enzymolysis: Add 0.005kg of pectinase and 0.002kg of cellulase to 10kg of mixed slurry, stir evenly, perform compound enzymolysis in an environment of 45°C, and let stand for 5 hours;

[0039] c. Deployment: add glucose to the mixed slurry after enzymolysis, adjust the sugar content of the slurry to 22%, add citric acid to adjust the total acid content at 1mg / 100ml, and prepare a mixed solution;

[0040] d. Yeast activation: dissolve white granulated sugar and...

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Abstract

The invention discloses a brewing method of Decaisnea insignis fruit wine.The brewing method is characterized in that the Decaisnea insignis fruit wine is brewed by taking Decaisnea insignis fruit as a raw material, pretreating the raw material, performing enzymolysis, mixing, performing yeast activation, fermenting, aging, clarifying and filtering, filling, and sterilizing.After being directly pulped, the Decaisnea insignis fruit is subjected to compound enzyme treatment, more nutritional substance of the Decaisnea insignis fruit can be separated out, and utilization efficiency of the Decaisnea insignis fruit can be improved; a compound clarifier is adopted for clarifying after aging, so that the Decaisnea insignis fruit wine is stable in color and luster, transparent in wine body and pure and mild in taste and has multiple healthcare functions of clearing lung to stop coughing, dispelling wind for dehumidifying and clearing heat for detoxification.

Description

technical field [0001] The invention relates to a brewing method of health-care wine, in particular to a brewing method of Guizhitou melon wine. Background technique [0002] Guizhitou melon, also known as cat poop melon, cat poop, cat poop tube, is the fruit of Guizhitou melon, a deciduous shrub plant belonging to Akebiaceae Guizhitou melon. Guizhitou melon is a nutritious wild fruit. Its pulp is rich in sugar, protein, fat, pectin, vitamins and mineral nutrition, and tastes as sweet as honey. The roots and fruits are used medicinally to clear away heat and detoxify. The root is decocted in water to wash the anus and vulva itching; the fruit is decocted in water to treat hernia. At present, most Guizhitou melons are only processed and utilized by Chinese medicinal materials, and there are problems such as low level of deep processing and few types of products. Contents of the invention [0003] The purpose of the present invention is to use Guizhitou melon as raw mater...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/90A61P11/00A61P11/14A61P29/00A61P39/02C12R1/865
CPCC12G3/02A61K36/185A61K36/28A61K36/42A61K36/90A61K2300/00
Inventor 彭超昀莉
Owner 彭超昀莉
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