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Fermented holboelliafargesiireaub fruit wine and preparation method thereof

A fermentation type, melon and fruit technology, applied to the field of fermented August melon and fruit wine and its preparation, can solve the problems of single taste and unbalanced nutrition of fruit wine, and achieve the effects of improving central nervous tissue function, balanced nutrition and high content

Active Publication Date: 2017-05-10
YANGTZE NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies existing in the prior art, the technical problem to be solved by the present invention is: aiming at the technical problems that the existing fruit wine has a single taste, unbalanced nutrition, and is difficult to meet the requirements of modern nutrition, and provide a kind of fruit wine with mellow taste, strong fruit aroma, Nutritious fermented August melon fruit wine

Method used

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  • Fermented holboelliafargesiireaub fruit wine and preparation method thereof
  • Fermented holboelliafargesiireaub fruit wine and preparation method thereof
  • Fermented holboelliafargesiireaub fruit wine and preparation method thereof

Examples

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Embodiment 1

[0032] A fermented August melon fruit wine is obtained by subjecting August melon fruit juice to sulfur addition sterilization, sugar content adjustment, yeast inoculation, main fermentation, post-fermentation, clarification and seasoning; the specific preparation method is as follows:

[0033] 1. Raw material pretreatment:

[0034] After the August melon pulp is broken, add 20% of the August melon pulp quality pure water (the mass ratio of the August melon pulp to water is 1:0.2), and then squeeze the pulp with a juicer, Get August Melon Juice. Immediately add 0.03 g / kg SO to the juice while juicing 2 To inhibit the growth and reproduction of bacteria in fruit juice.

[0035] 2. Adjustment of ingredients of August melon juice:

[0036] Use purified water or add white granulated sugar to adjust the sugar content of the August melon juice obtained in step 1, so that the sugar content in the final August melon juice is 20%. Wherein, when adjusting the sugar content, the whit...

Embodiment 2

[0053] The difference from Example 1 is that in step 1, 30% pure water of August melon pulp quality is added to squeeze the juice, and when the juice is squeezed, immediately add 0.03 g / kg of SO in the juice 2 To suppress the growth and reproduction of miscellaneous bacteria in the fruit juice; in step 2, the sugar content of August melon fruit juice is adjusted so that the sugar content in the final August melon fruit juice is 21%; the consumption of active dry yeast in step 4 is the raw material August melon quality 0.04% of 0.04%; in step 5, the main fermentation temperature is 27°C, the fermentation time is 7.5 days, the temperature of post-fermentation is 17.2°C, and the fermentation is until the sugar content is 5%; the quality of citric acid, sucrose and the clarified fermentation liquid in step 7 The volume ratio is 27 g: 170 g: 1000 mL; edible alcohol is added to make the alcohol content in the clarified fermented liquid 8% vol.

[0054] The fermented August melon fru...

Embodiment 3

[0056] The difference from Example 1 is that in step 1, the pure water of 35% of August melon pulp quality is added to squeeze the juice, and the SO of 0.04g / kg is added to the juice immediately while squeezing the juice 2 To suppress the growth and reproduction of miscellaneous bacteria in the fruit juice; in step 2, the sugar content of the August melon fruit juice is adjusted so that the sugar content in the final August melon fruit juice is 22%; in the step 4, the consumption of active dry yeast is the raw material August melon quality 0.05% of 0.05%; in step 5, the main fermentation temperature was 28°C, and the fermentation time was 8 days, and the post-fermentation temperature was 17.5 days, and the fermentation was until the sugar content was 6%; the quality of citric acid, sucrose and the clarified fermented liquid in step 7 The volume ratio is 30 g: 200 g: 1000 mL; edible alcohol is added to make the alcohol content in the clarified fermented liquid 10% vol.

[0057]...

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Abstract

The invention provides fermented holboelliafargesiireaub fruit wine and a preparation method thereof. The fruit wine is prepared by performing vulcanization sterilization, sugar content regulation, yeast inoculation, primary fermentation, secondary fermentation, clarification and seasoning on holboelliafargesiireaub juice. A preparation process comprises the following steps: crushing holboelliafargesiireaub flesh, adding water for juicing, regulating the sugar content of the holboelliafargesiireaub juice to 20 to 22 percent, inoculating wind yeast into the juice, performing primary fermentation, performing filtering after primary fermentation, extracting and fermenting filtrate until the sugar content of fermented liquid is 4 to 6 percent, performing clarification treatment on the fermented liquid by adopting egg white, and performing seasoning and sterilization treatment to obtain the fermented holboelliafargesiireaub fruit wine. The prepared holboelliafargesiireaub fruit wine contains almost all sorts of amino acids, the total content of the amino acids reaches 238mg / 100mL, the content of necessary amino acids is 117mg / 100mL, the content of semi-necessary amino acids is 31mg / 100mL, and the content of medicinal amino acids is 160mg / 100mL.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit wine, and in particular relates to a fermented August melon fruit wine and a preparation method thereof. Background technique [0002] Fermented fruit wine is a type of wine made from fruit juice or fruit pulp through alcoholic fermentation. At present, wine and apple wine are the main products in the fruit wine market. Consumers will feel tired after drinking for a long time. With the further improvement of the level and the continuous development and progress of the society, people have further requirements for the nutritional and health functions of food. The nutritional components of wine and cider raw materials are unbalanced, which has been difficult to meet the requirements of modern nutrition, resulting in the existing wine and cider. The sales market of cider is gradually narrowing, and the market share of wine products is gradually decreasing. [0003] August melon [ Holboellia...

Claims

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Application Information

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IPC IPC(8): C12G3/06C12G3/02A61K36/185A61P3/08A61P21/00A61P25/28A61P37/04C12R1/865
CPCA61K36/185C12G3/02C12G3/06
Inventor 王殿东潘丽梅侯学俊肖慧石家先杨凡李涛
Owner YANGTZE NORMAL UNIVERSITY
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