Lucuma nervosa A. DC fruit wine and production method thereof

A technology of lucuma and fruit wine, which is applied in the fields of medical formula, preparation of alcoholic beverages, plant raw materials, etc. It can solve problems such as the difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of lucuma fruit wine, and poor taste of lucuma fruit wine, etc. , to achieve the effects of easy large-scale production, smooth entrance, improved color and taste

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 lucuma fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of lucuma fruit wine, making the production of lucuma fruit wine stagnant

Method used

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  • Lucuma nervosa A. DC fruit wine and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of lucuma fruit wine, it is made by the raw material of following weight ratio, lucuma 120-150 parts, iron tree fruit 20-25 parts, ground blood fragrant 15-20 parts, pinellia 18-24 parts, monthly See grass 10-16 parts, bulbil half branch 16-26 parts.

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

[0034] Step 1. Raw material processing

[0035] Select lucuma that is fully mature, rich in aroma, mildew-free, rot-free, pest-infested, and green-green as raw materials, clean it, remove the peel, take out the core or seeds, and crush it into 5 pieces in a general-purpose fruit crusher. -6mm particle, put the crushed particle pulp into a beater for beating, and make lucuma pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

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

Embodiment 2

[0045] A kind of lucuma fruit wine, its preferred weight ratio is, 120-140 parts of lucuma, 20-23 parts of cycads, 15-19 parts of ground blood, 18-22 parts of pinellia, and 10-14 parts of evening primrose 16-23 parts of bulbil half-branches.

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

Embodiment 3

[0048] A lucuma fruit wine, the optimal weight ratio is 130 parts of lucuma, 22 parts of iron tree fruit, 17 parts of ground blood, 20 parts of Pinellia chinensis, 12 parts of evening primrose and 20 parts of Vermilion barbata.

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

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Abstract

The invention relates to the field of fruit wine brewing, in particular to a lucuma fruit wine and a production method, which uses lucuma as the main raw material, supplemented with Chinese medicinal materials such as iron tree fruit, ground blood fragrance, pinellia, evening primrose, and pearl bud bark. , processed through the steps of raw material treatment, enzymolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine. 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 egg yolk fruit wine and a production method thereof. Background technique [0002] Lucuma is a tropical fruit. Ripe lucuma is yellow-green to orange-yellow, smooth, thin-skinned, orange-yellow pulp, rich in starch, texture like egg yolk and has aroma, less water content, slightly sweet taste, rich in phosphorus , iron, calcium, vitamin C and other nutrients and a variety of amino acids necessary for the human body, the water content is 67% to 73%, the edible rate is 71.3% to 78.6%, the pulp contains 29.1-30.5% sugar, 5.6-8.1% starch, Crude fat 1-1.14%, vitamin C24.3mg per 100g pulp. The tree is beautiful and suitable for garden cultivation. Beauty effect of Hainan lucuma: lucuma is rich in nutrients such as phosphorus, iron, calcium, vitamin C, carotenoids and 17 kinds of amino acids necessary for the human body. , sedation and pain relief, decompression and fat-lowering effe...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8888A61P1/14
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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