Preparation method of Syzygium samarangense fruit wine
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A technology of lotus mist and fruit wine is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, pharmaceutical formulations, etc. Full-bodied, high-alcohol effect
Inactive Publication Date: 2017-05-31
FANGCHENGGANG XINGHU ECOLOGICAL AGRI CO LTD
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Summary
Abstract
Description
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Problems solved by technology
Lianwu fruit wine usually squeezes the lotus mist juice and filters it, and directly ferments the lotus mist juice, without using the nutrients in the filter residue, resulting in nutrient loss, and the resulting fruit wine has a weak flavor and is not mellow
In addition, lotus mist contains natural pigment components and has a relatively good color. This method does not protect the color, and the fruit wine produced does not have good color and flavor.
Method used
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Embodiment 1
[0021] A preparation method of lotus mist fruit wine, comprising the following steps:
[0022] (1) Select fresh pink or deep red lotus fruit with no mildew and soak it in salt water for 1 hour;
[0023] (2) Wash the lotus fruit with water;
[0024] (3) Lianwu fruit is crushed and destemmed with a crusher;
[0025] (4) filter the lotus mist fruit juice flowing out of the crusher to obtain artesian juice;
[0026] (5) The residue obtained by filtering is squeezed to obtain squeezed juice;
[0027] (6) Mix artesian juice and squeezed juice, add pectinase, and carry out enzymatic hydrolysis at a temperature of 40° C., and the enzymatic hydrolysis time is 35 hours;
[0028] (7) Filtrate and centrifuge after the fruit juice enzymolysis is finished, obtain the fruit juice clarified liquid;
[0029] (8) Put the fruit juice clarified liquid into the fermentation tank, add white sugar, the addition of white sugar is 100g / L, keep the temperature at 25°C, and ferment for 6 hours;
[...
Embodiment 2
[0033] A preparation method of lotus mist fruit wine, comprising the following steps:
[0034] (1) Select fresh pink or deep red lotus fruit with no mildew and soak in salt water for 2 hours;
[0035] (2) Wash the lotus fruit with water;
[0036] (3) Lianwu fruit is crushed and destemmed with a crusher;
[0037] (4) filter the lotus mist fruit juice flowing out of the crusher to obtain artesian juice;
[0038] (5) The residue obtained by filtering is squeezed to obtain squeezed juice;
[0039] (6) Mix artesian juice and squeezed juice, add pectinase, and carry out enzymatic hydrolysis at a temperature of 50° C., and the enzymatic hydrolysis time is 3 hours;
[0040] (7) Filtrate and centrifuge after the fruit juice enzymolysis is finished, obtain the fruit juice clarified liquid;
[0041] (8) Put the fruit juice clarified liquid into the fermentation tank, add white sugar, the addition of white sugar is 200g / L, keep the temperature at 25°C, and ferment for 3 hours;
[004...
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Abstract
The invention relates to a preparation method of fruit wine, in particular to a preparation method of Syzygium samarangense fruit wine. The method comprises steps as follows: fresh pink or dark red Syzygium samarangense fruits which do not mildew or rot are soaked with saline water; the fruits are cleaned with clear water; the fruits are crushed by a crusher and have stalk removed; filtration is performed, and free run juice is obtained; residues are pressed, and pressed juice is obtained; the free run juice and the pressed juice are mixed, and pectinase is added for enzymolysis; filtration and centrifugation are performed, white granulated sugar is added for fermentation, the temperature is kept at 25-28 DEG C, and fermentation is performed for 3-6 h; yeast is added, and the mixture is fermented at 25 DEG C for 8-12 days; after fermentation is completed, filtration and packaging are performed. According to the characteristic of low sugar content of Syzygium samarangense, a low-temperature fruit pulp fermentation process is adopted, flavor substances and nutritional ingredients of the Syzygium samarangense are reserved to the greatest extent, the alcohol content is high, the softness and rich sense of the wine are increased, and the Syzygium samarangense fruit wine has the healthcare efficacy of clearing away heat, inducing diuresis, calming the heart and soothing the nerves if drunk for a long time.
Description
technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing lotus mist fruit wine. Background technique [0002] Lotus mist is a good fruit that can cure many diseases. Traditional Chinese medicine believes that lotus mist has a flat and sweet taste, and has the functions of moistening the lungs, relieving cough, eliminating phlegm, cooling blood, and astringent. In the theory of traditional Chinese medicine diet, eating lotus mist boiled with rock sugar can relieve cough and eliminate phlegm, and eating lotus mist with a small amount of salt can cure indigestion. Lotus mist contains vitamin C, which can help the liver detoxify and eliminate harmful substances in the body, and improve health; it can also remove toxins and excess water in the body, promote blood and water metabolism, diuresis, and reduce edema. Lotus mist also contains magnesium and calcium, both of which work together to relax muscles and nerves...
Claims
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Application Information
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