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Hami melon fruit wine and production method thereof

A cantaloupe and fruit wine technology, which is applied in the directions of pharmaceutical formulations, alcoholic beverage preparation, plant raw materials, etc., can solve the problems of stagnant production of cantaloupe fruit wine, uncontrollable acidity and astringency of fruit wine, and poor taste of cantaloupe fruit wine, etc. Large-scale production, improved color and taste, smooth mouth effect

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of cantaloupe fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of cantaloupe fruit wine, making the production of cantaloupe fruit wine stagnant

Method used

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  • Hami melon fruit wine and production method thereof

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Effect test

Embodiment 1

[0032] A kind of cantaloupe fruit wine, which is made from the following raw materials in weight ratio: 120-150 parts of cantaloupe, 20-25 parts of Atractylodes macrocephala, 15-20 parts of moxibustion licorice, 18-24 parts of Baiwei, 10-16 parts of Baiziren 16-26 parts of locust beans.

[0033] Above-mentioned each component is made into the production method of a kind of Hami melon fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Select fully ripe, strong aroma, no mildew, no rot, no pests and no raw green cantaloupe as raw materials, clean it, remove the peel, take out the core or seeds, and put it into a general-purpose fruit crusher to break into 5- 6mm particles, put the crushed granule pulp into a beater for beating, and make Hami melon pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the cantaloupe pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to the...

Embodiment 2

[0045] A kind of cantaloupe fruit wine, its preferred weight ratio is: 120-140 parts of cantaloupe, 20-23 parts of Atractylodes macrocephala, 15-19 parts of moxibustion licorice, 18-22 parts of Baiwei, 10-14 parts of Baiziren, 16-23 parts of locust bean 23 servings.

[0046] Above-mentioned each component is made the production method of a kind of Hami melon fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0048] A kind of cantaloupe fruit wine, the optimal weight ratio is 130 parts of cantaloupe, 22 parts of Atractylodes macrocephala, 17 parts of moxibustion licorice, 20 parts of Baiwei, 12 parts of Baiziren and 20 parts of locust bean.

[0049] Above-mentioned each component is made the production method of a kind of Hami melon fruit wine of the present invention, is identical with the preparation method of embodiment 1.

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a cantaloupe fruit wine and a production method. It uses cantaloupe as the main raw material, supplemented with traditional Chinese medicinal materials such as Atractylodes macrocephala, moxibustion licorice, Baiwei, Baiziren, locust bean, etc. After raw material treatment, enzyme Decomposition, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a Hami melon fruit wine and a production method thereof. Background technique [0002] The dry matter of cantaloupe contains 4.6%-15.8% sugar, 2.6%-6.7% cellulose, malic acid, pectin, vitamins A, B, C, niacin, calcium, phosphorus, iron and other elements. Among them, the iron content is two or three times higher than that of chicken and 17 times higher than that of milk. People in Xinjiang love cantaloupe very much, and they believe that eating more melons can cure diseases and prolong life, which is not unreasonable. Cantaloupe: In addition to being eaten fresh, cantaloupe can also be used to make dried melons, preserved melons, and melon juice. Cantaloupe peeling can use the large fruit peeling machine in the fruit and vegetable peeling machine, which is suitable for food-scale processing. The melon seeds can be used as medicine to treat diseases, and the melon skin can be ...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/489A61P1/02A61P11/06A61P11/14A61P11/10A61P1/00A61P43/00A61P11/02
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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