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Rambutan fruit wine and production method thereof

A technology for red hair and fruit wine, which is applied in the fields of pharmaceutical formula, preparation of alcoholic beverages, plant raw materials, etc., can solve the problem that the acidity and astringency of fruit wine are difficult to control, the production of rambutan fruit wine is stagnant, and the taste of rambutan fruit wine is not good. and other problems, to achieve the effect of easy large-scale production, improved color and taste, and smooth entrance.

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

At present, the production process of rambutan fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of rambutan fruit wine, which makes the production of rambutan fruit wine stagnant

Method used

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  • Rambutan fruit wine and production method thereof

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Effect test

Embodiment 1

[0031] A kind of rambutan fruit wine, it is made from the raw material of following weight ratio, 120-150 parts of rambutan, 20-25 parts of haydendron, 15-20 parts of Prunella vulgaris, 18-24 parts of jujube, Ziheche 10-16 parts, Astragalus 16-26 parts.

[0032] Above-mentioned each component is made into the production method of a kind of rambutan fruit wine of the present invention, main steps are:

[0033] Step 1. Raw material processing

[0034] Select rambutans that are fully mature, rich in aroma, mildew-free, rot-free, pest-infested, and green-green as raw materials, cleaned, removed from the peel, taken out of the core or seeds, and crushed into a general-purpose fruit crusher. 5-6mm particles, put the crushed particle pulp into a beater for beating, and make rambutan pulp for subsequent use;

[0035] Step 2, enzymatic hydrolysis

[0036] Put the rambutan pulp into the pre-sterilized fermentation tank, and add an appropriate amount of pectinase to the...

Embodiment 2

[0044] A kind of rambutan fruit wine, its preferred weight ratio is, 120-140 parts of rambutan, 20-23 parts of rambutan, 15-19 parts of Prunella vulgaris, 18-22 parts of jujube, Ziheche 10-14 parts, Astragalus 16-23 parts.

[0045] Above-mentioned each component is made the production method of a kind of rambutan fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0047] A kind of rambutan fruit wine, its optimal weight ratio is, 130 parts of rambutan, 22 parts of haydendron, 17 parts of Prunella vulgaris, 20 parts of jujube, 12 parts of Ziheche, 20 parts of Astragalus.

[0048] Above-mentioned each component is made the production method of a kind of rambutan 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 rambutan fruit wine and a production method, which uses rambutan as the main raw material, supplemented with Chinese herbal medicines such as rambutan, Prunella vulgaris, jujube, Ziheche, astragalus, etc. , 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 a rambutan fruit wine and a production method thereof. Background technique [0002] Rambutan, also known as: Mao Lizhi, Shaozi, rambutan, the pulp of rambutan contains glucose and sucrose, and is rich in vitamins, amino acids, carbohydrates and various minerals. Rambutan pulp is yellow-white, translucent, juicy, crispy, sweet or sweet-sour, or fragrant. The pulp ratio accounts for 31~60.2%, the total solid content is 14~22.2%, the sugar is 3.61~6.25%, the citric acid is 0.39~1.53%, and the vitamin C100g pulp contains 0.63~5.5. Rambutan is rich in vitamins such as vitamin A, vitamin B, and vitamin C, and rich in minerals such as potassium, calcium, magnesium, phosphorus, etc. Rambutan is quite high in calories, which can enhance disease resistance, replenish physical strength, and improve diarrhea and abdominal cold discomfort. Rambutan is also high in iron content, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/77A61P1/14A61P9/02A61P1/12
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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