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Stauntonia chinensis fruit wine making method

A technology of melon fruit and wild wood, applied in the field of wild papaya fruit wine brewing, can solve the problems of precipitation and turbidity

Inactive Publication Date: 2016-11-09
贵州天楼生物发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But, after the wild papaya fruit wine that above-mentioned inventive method obtains deposits 5~6 months, slight precipitation, turbid phenomenon gradually occur

Method used

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  • Stauntonia chinensis fruit wine making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The brewing method of papaya fruit wine comprises the following steps:

[0021] a. Weigh the glutinous rice, wash it, soak it in water for 20 hours, then remove it and filter it dry, steam it in a cage, sprinkle it with distiller's koji and mix well; after mixing well, pound and melt into a ball to obtain a glutinous rice ball; the weight ratio of distiller's koji to glutinous rice is 7:100;

[0022] b. Prepare gauze, then blend with 3% koji solution, soak the gauze with koji solution; put the glutinous rice balls in a closed container, attach the gauze soaked by koji solution on the surface, and sprinkle koji into the container Solution, then close the container, ferment at 30°C for 43 days, squeeze and filter to obtain glutinous rice wine liquid, and set aside; the weight ratio of distiller's koji solution to glutinous rice balls is 0.5:3;

[0023] c. Adjusting ingredients: Clean the wild papaya, peel and remove the seeds, add water at a ratio of 1:1 by weight, and e...

Embodiment 2

[0028] The brewing method of papaya fruit wine comprises the following steps:

[0029] a. Weigh the glutinous rice, wash it, soak it in water for 24 hours, then remove it and filter it dry, steam it in a cage, sprinkle it with distiller's koji and mix well; after mixing well, pound and melt into a ball to obtain a glutinous rice ball; the weight ratio of distiller's koji to glutinous rice is 6:100;

[0030] b. Prepare gauze, then blend with 2% koji solution, soak the gauze with the koji solution; put the glutinous rice balls in a closed container, attach the gauze soaked by the koji solution on the surface, and sprinkle the koji into the container Solution, then seal the container, ferment at 45°C for 46 days, squeeze and filter to obtain glutinous rice wine liquid, and set aside; the weight ratio of distiller’s koji solution to glutinous rice balls is 0.5:4;

[0031] c. Adjusting ingredients: clean the wild papaya, remove the skin and seeds, add water at a ratio of 1:1 by we...

Embodiment 3

[0036] The brewing method of papaya fruit wine comprises the following steps:

[0037] a. Weigh the glutinous rice, wash it, soak it in water for 22 hours, then remove it and filter it dry, steam it in a cage, sprinkle it with distiller's koji and mix well; after mixing well, pound and melt into a ball to obtain a glutinous rice ball; the weight ratio of distiller's koji to glutinous rice is 6.3: 100;

[0038] b. Prepare gauze, then blend with 3% koji solution, soak the gauze with koji solution; put the glutinous rice balls in a closed container, attach the gauze soaked by koji solution on the surface, and sprinkle koji into the container Solution, then close the container, ferment at 35°C for 40 days, squeeze and filter to obtain glutinous rice wine liquid, and set aside; the weight ratio of distiller’s koji solution to glutinous rice balls is 0.5:5;

[0039] c. Adjusting ingredients: clean the wild papaya, peel and remove the seeds, add water at a ratio of 1:1 by weight, an...

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Abstract

The invention discloses a stauntonia chinensis fruit wine making method. The method includes: soaking glutinous rice in water, steaming for cooking, spreading yeast, well mixing, and pestling to obtain balls; wetting gauze with the yeast solution; putting the glutinous rice balls into an airtight container, attaching the gauge wetted with the yeast solution to the surface of the container, sprinkling the yeast solution into the container, and fermenting to obtain glutinous rice liquor; extracting stauntonia chinensis fruit juice, adding 0.02-0.04% of pectinase into the stauntonia chinensis fruit juice, standing at 40-45 DEG C for 3-4h, adding 95-100mg / kg of potassium metabisulfite, and well stirring; adding the glutinous rice liquor to realize main fermentation to obtain semi-finished stauntonia chinensis fruit wine, and performing post-fermentation, clarifying and filtering to obtain a finished product. The stauntonia chinensis fruit wine made according to the method is sufficient in raw material saccharification and free of starch precipitation, saccharification in a storage process is avoided, and accordingly precipitation and turbidity are avoided during storage.

Description

technical field [0001] The invention relates to the field of fruit wine preparation, in particular to a brewing method of wild papaya fruit wine. Background technique [0002] Wild papaya is a plant of the genus Papaya in the Rosaceae family. It is a nutritious fruit of a natural plant and a plant that integrates edible, medicinal and ornamental uses. Wild papaya fruit is rich in organic acids, carotene, pectin, flavonoids, vitamins, amino acids, saponins and potassium, magnesium, calcium, iron, zinc and other trace elements and nutrients, and has high medicinal value and nutrition health value. Wild papaya has the functions of quenching thirst, promoting body fluid, relaxing tendons, calming liver and stomach, expelling wind and dehumidification, and can treat dampness, edema, dysentery, head wind and other diseases. [0003] In recent years, using wild papaya fruit to process food such as canned food, preserved fruit, jam, juice, etc. has become the development direction...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张剑
Owner 贵州天楼生物发展有限公司
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