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Preparation method of muskmelon fruit wine

A technology of melon fruit and melon, which is applied in the field of preparation of melon fruit wine, can solve the problems of long aging time of fruit wine, poor enzymatic hydrolysis effect, low melon juice yield, etc., and achieve the effect of stable color, mellow taste and good quality

Inactive Publication Date: 2017-08-25
合肥侠分易生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing melon fruit wine has defects such as low melon juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of melon fruit wine. Method for preparing melon fruit wine with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for preparing melon fruit wine, using fresh melon fruit as raw material, washing and pressing to make melon puree, is characterized in that it comprises the following steps:

[0014] a. Sterilization before fermentation: at room temperature, boil the melon puree for 45 minutes;

[0015] b. Sugar adjustment: Detect the sugar content of melon puree, and control the content at 17%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0016] c. Alcoholic fermentation: add 3% yeast, stir evenly, and ferment for 43 days at 20°C to obtain a fermented liquid;

[0017] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0018] e. Sterilization after fermentation: pasteurize the clarified solution to obtain melon fruit wine.

Embodiment 2

[0020] A method for preparing melon fruit wine, using fresh melon fruit as raw material, washing and pressing to make melon puree, is characterized in that it comprises the following steps:

[0021] a. Sterilization before fermentation: at room temperature, boil the melon puree for 52 minutes;

[0022] b. Sugar adjustment: detect the sugar content of melon puree, and control the content at 18%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0023] c. Alcoholic fermentation: add 4% yeast, stir evenly, and ferment for 39 days at 24°C to obtain a fermented liquid;

[0024] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0025] e. Sterilization after fermentation: pasteurize the clarified solution to obtain melon fruit wine.

Embodiment 3

[0027] A method for preparing melon fruit wine, using fresh melon fruit as raw material, washing and pressing to make melon puree, is characterized in that it comprises the following steps:

[0028] a. Sterilization before fermentation: at room temperature, boil the melon puree for 60 minutes;

[0029] b. Sugar adjustment: detect the sugar content of melon puree, and control the content at 20%. If the content is too large, add distilled water, and if the content is too small, add sucrose;

[0030] c. Alcoholic fermentation: add 5% yeast, stir evenly, and ferment for 34 days at 28°C to obtain a fermented liquid;

[0031] d. Filtration: filter the fermentation broth with a diatomaceous earth filter to obtain a clear solution;

[0032] e. Sterilization after fermentation: pasteurize the clarified solution to obtain melon fruit wine.

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Abstract

The invention provides a preparation method of muskmelon fruit wine. The preparation method comprises steps as follows: fresh muskmelons are taken as raw materials and are cleaned and squeezed, and muskmelon puree is prepared, sterilized before fermentation and subjected to sugar regulation, alcoholic fermentation, filtering and sterilization after fermentation, and the muskmelon fruit wine is obtained. The muskmelon fruit wine prepared with the method has strong fruit flavor and stable color and luster, tastes mellow and is good in quality.

Description

technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing melon fruit wine. Background technique [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Contents of the invention [0003] The technical problem to be solved by the present invention is that existing melon fruit wine has defects such as low melon juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstab...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李立侠
Owner 合肥侠分易生物科技有限公司