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A kind of treasure health wine and preparation method thereof

A technology of Baole fruit and health wine, which is applied in the field of Baole health wine and its preparation, to achieve the effect of pleasant taste, rich nutritional value and safe drinking

Active Publication Date: 2020-12-04
广州博罗霍生物科技有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Borojo is a fruit with high nutritional value, but there is no report on the application of Borojo in the field of alcoholic beverages

Method used

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  • A kind of treasure health wine and preparation method thereof
  • A kind of treasure health wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of Baoleguo health wine, it may further comprise the steps:

[0033] (1) Use the Bona fruit imported from Ecuador in South America as the raw material. After inspection and quarantine, select the intact and unbroken fruit for rinsing, and use a beater to break the fruit into a slurry; use a board to remove the seeds and peel and other sundries;

[0034] (2) Pump the crushed fruit pulp into the enzymatic treatment tank, add pectinase, and enzymatically treat it at a temperature of 90±2°C for 2±1 hours to obtain the enzymatic Bao Le fruit juice; The amount of glue enzyme added is 0.01‰ of the pulp weight.

[0035] (3) Pump the enzymatic Bona fruit juice into the fermenter, cool the fruit juice to 25°C±2°C, then add tropical fruit juice into the fermenter in proportion, add fruit fermentation yeast, and carry out temperature-controlled fermentation. The temperature is controlled at 25°C±2°C for about 20 days, and the fermented mash is separated from ...

Embodiment 2

[0039] Except that the weight ratio of the dragon fruit juice in the step (2) and the Bao Le fruit juice after the enzymatic transformation is 3:1, all the other are the same as embodiment 1.

Embodiment 3

[0041] Except that the tropical fruit juice in step (2) is the mixture of passion fruit juice and lychee juice, wherein the weight ratio of passion fruit juice, lychee juice and the Bao Le fruit juice after described enzymaticization is 1:1:1, all the other same Example 1.

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PUM

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Abstract

The invention discloses a preparation method of a borojo health care wine. The preparation method comprises following steps: 1, borojo fruits are prepared into borojo pulp; 2, pectase is added into borojo pulp obtained in step 1 for enzymolysis so as to obtain enzymolyzed borojo juice; 3, the borojo juice obtained in step 2 is mixed with a tropical fruit juice, fermentation is carried out, and an obtained fermenting mash is subjected to wine liquid and wine slag separation; 4, wine liquid obtained in step 3 is subjected to aging so as to obtain the borojo health care wine. The invention also discloses the borojo health care wine prepared via the preparation method. The borojo health care wine possesses obvious borojo fruit taste and the fragrance of the tropical fruit juice, and is abundant in nutrients; no antiseptic is added; the borojo health care wine is safe to drink, is abundant in nutrients, is excellent in mouthfeel, and is thick in fragrance.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages, and in particular relates to Baole fruit health-care wine and a preparation method thereof. Background technique [0002] Borojo is a fruit that grows in the tropical rainforest of South America. It is the only one that adapts to the climate of Ecuador. The diameter of Borojo fruit reaches 7-12 cm. It is green when immature, and turns to tea brown when mature. The weight is 700-1000 grams per fruit. The flesh is soft, sour and sticky. Fresh Borojo is extremely acidic (pH2.74), low moisture (69.22%), high carbohydrate (28.02%), plant polysaccharide (9.72%) high protein (1.22%), high dietary fiber (2.98%), organic acid ( 4.23%) of fruit. The content of B1, B2, niacin, folic acid and vitamin E in B vitamins is much higher than that of most fruits. The total content of free amino acids is 1.35%, 25 kinds; after hydrolysis, it contains 19 kinds of amino acid substances, with a total amo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024
CPCC12G3/02
Inventor 马培瑶焦红
Owner 广州博罗霍生物科技有限公司