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Process for brewing annona squamosa health-protecting fruit wine

A technology of lychee core and lychee peel, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, anti-toxins, etc., can solve the problems of low utilization rate of raw materials, achieve rich nutrition, lower blood sugar, and delay aging Effect

Inactive Publication Date: 2016-11-16
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims at the defect of low raw material utilization rate in the existing custard fruit wine processing process, and provides a custard apple health-care product with clear body, balanced nutrition, mellow taste, and health effects such as lowering blood sugar, activating brain cells, and eliminating food accumulation. The brewing process of fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of brewing process of custard fruit health-care fruit wine, it is characterized in that: described brewing process adopts the following steps:

[0018] A. Raw material pretreatment: select fresh and mature custard apples, wash them with clear water, peel and core them to obtain custard apple pulp, custard apple peel and custard apple core;

[0019] B, beating: the 10kg custard apple pulp is poured into 7kg concentration and be 30% glucose solution and beating, make custard apple slurry;

[0020] C, ultra-fine pulverization: Carry out ultra-fine pulverization respectively with the custard apple peel and the custard apple stone, pass through a 200-mesh sieve after the pulverization, and make the custard apple peel powder and the custard apple stone powder;

[0021] D, compound enzyme treatment: add the pectinase of 0.06kg, the cellulase of 0.04kg in the custard apple slurry of 10kg, the control temperature is 55 ℃, and the time is 4 hours;

[0022] E...

Embodiment 2

[0028] Embodiment 2: a kind of brewing process of custard fruit health-care fruit wine, it is characterized in that: described brewing process adopts the following steps:

[0029] A. Raw material pretreatment: select fresh and mature custard apples, wash them with clear water, peel and core them to obtain custard apple pulp, custard apple peel and custard apple core;

[0030] B, beating: pouring 7.5kg concentration of 28% fructose solution after mixing the 8kg custard apple pulp with 2kg lotus apple pulp, making custard apple slurry;

[0031] C, ultra-fine pulverization: Carry out ultra-fine pulverization respectively to the custard apple peel and the custard apple core, and pass through a 210-mesh sieve after crushing to obtain the custard apple peel powder and the custard apple core powder;

[0032] D, compound enzyme treatment: add the pectinase of 0.08kg, the cellulase of 0.06kg in the custard apple slurry of 10kg, the control temperature is 50 ℃, and the time is 5 hours; ...

Embodiment 3

[0040] A brewing process of custard fruit health-care fruit wine is characterized in that: the brewing process adopts the following steps:

[0041] A. Raw material pretreatment: select fresh and mature custard apples, wash them with clear water, peel and core them to obtain custard apple pulp, custard apple peel and custard apple core;

[0042] B, beating: pouring 8kg concentration after mixing the custard apple pulp, 2kg papaya pulp and 1kg pineapple pulp into 25% caramel solution for beating, making custard apple slurry;

[0043] C, ultra-fine pulverization: Carry out ultra-fine pulverization respectively with the custard apple peel and the custard apple stone, pass through a 220-mesh sieve after the pulverization, and make the custard apple peel powder and the custard apple stone powder;

[0044] D, compound enzyme treatment: add the pectinase of 0.07kg, the cellulase of 0.05kg in the 10kg of custard apple slurry, control temperature is 48 ℃, time is 4 hours;

[0045] E. S...

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PUM

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Abstract

The invention discloses a process for brewing annona squamosa health-protecting fruit wine. The process comprises the following steps: selecting fresh, ripe and plump annona squamosa as a main raw material; and performing raw material pretreatment, pulping, ultrafine micro-grinding, complex enzyme treatment, substrate pre-treatment, raw material mixing, alcohol fermentation, squeezing and filtering, brewing, canning, sterilizing and other steps. According to the process, fruit pulp is separated from fruit peels and fruit kernels, the fruit pulp is pulped, and the fruit peels and fruit kernels are subjected to ultrafine micro-grinding and are continuously utilized, so that the utilization of raw materials can be greatly improved, and the nutrition of the finished product annona squamosa wine can be enriched. The annona squamosa fruit wine has the health-protecting effects of reducing blood glucose, delaying senescence, promoting digestion and the like.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a brewing process of custard fruit health-care fruit wine. Background technique [0002] Annona is the mature fruit of the perennial semi-deciduous small tree plant Annona in the family Annonaceae. The custard apple is rich in nutrition. According to the measurement: the content of nutrient components per 100 grams of custard apple pulp tissue: 8.36 grams of water, 18.0%-26% of soluble solids, 0.14%-0.3% of fat, 0.6%-0.7% of minerals, carbohydrates Compound 23.9%, calcium 0.2%, phosphorus 0.04%, iron 1.0%, organic acid 0.42%, total sugar content 15.3%-18.3%, vitamin C 0.265g, protein content 1.55g. At present, besides being eaten directly, custard apples are also processed into drinks or food such as custard apple fruit wine and jam. For example, the patent with the application number 201310467577.9 discloses custard apple shaozi wine and its production method. Oxygen fermentation has t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P3/10A61P39/06A61P1/14
CPCC12G3/02A61K36/185A61K36/285A61K36/60A61K36/73A61K36/752A61K36/898A61K36/899A61K2300/00
Inventor 彭常安方明张永康
Owner 彭常安
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