Waxberry fruit wine production method

Abstract

The invention discloses a waxberry fruit wine production method, and relates to the processing technique of wine. The waxberry fruit wine production method comprises the following main steps: squeezing juice from waxberry and separating; denucleating the waxberry, centrifugally separating the waxberry juice, filtering the waxberry juice, separating waxberry pulp; squeezing juice from a sugarcane and separating; removing the peel of the sugarcane, extruding the sugarcane, centrifugally separating the sugarcane juice, filtering the sugarcane juice, separating a sugarcane fiber; making a yeast culture medium: mixing the obtained waxberry nucleuses, the waxberry pulp and the sugarcane fiber, compressing into a cake shaped culture medium; blending the ingredients: mixing the obtained waxberry juice and the sugarcane juice to obtain a mixed solution; fermenting: taking 100 g of the culture medium, wrapping the culture medium with filter paper, using 500 g of mixed solution to repeatedly wash the culture medium, then fermenting the mixed solution at the environment temperature of 30-35 DEG C for 7-8 days to obtain a waxberry wine stock solution; sterilizing and packaging the waxberry wine stock solution. Through the technique, the waxberry is fully used, and the taste of the waxberry wine is improved.

Description

technical field [0001] The invention relates to a wine processing method, in particular to a production method of bayberry fruit wine. Background technique [0002] Bayberry is a traditional fruit with a history of more than 7,000 years. The core is spherical and the pulp is convex. Red bayberry is rich in cellulose, mineral elements, and vitamins. It also contains a certain amount of protein, fat, pectin, and 8 kinds of amino acids that are beneficial to the human body. The content of calcium, phosphorus, and iron is also more than 10 times higher than that of other fruits; It has a strong flavor, sweet and sour and juicy, so it has always been loved by people. However, red bayberry is extremely perishable and difficult to preserve. Therefore, in order to avoid waste, red bayberry is usually deeply processed, and the most common way is to brew red bayberry wine. [0003] The technological process of bayberry wine is usually: cleaning—pitted juice—heating—fermentation—ster...

AI Technical Summary

Problems solved by technology

However, red bayberry kernels have certain medicinal value, and have the effects of diuresis, detumescence, and sores; meanwhile, the kernels also contain nutrients that inhibit the growth of gastric cancer cells, so directly discarding red bayberry kernels is a waste of red bayberry.

And by crushing the red bayberry core, to take out the nucleolus, in order to ensure that the core is complete, a large amount of manpower is required to intervene, resulting in lower processing efficiency of the red bayberry core

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