Fructus averrhoae carambolae wine and production method thereof

A technology of fruit wine and carambola, 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 carambola fruit wine, and the complicated production process of carambola fruit wine. , to achieve the effects of easy large-scale production, improved color and taste, and smooth entrance

Inactive Publication Date: 2018-01-09
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 carambola fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of carambola fruit wine, which makes the production of carambola fruit wine stagnant

Method used

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  • Fructus averrhoae carambolae wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of carambola fruit wine, it is made from the following raw materials of weight ratio, carambola 120-150 parts, roselle 20-25 parts, silkworm chrysalis 15-20 parts, apocynum leaves 18-24 parts, spiny taro 10-16 parts, papaya 16-26 parts.

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

[0034] Step 1. Raw material processing

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

[0036] Step 2, enzymatic hydrolysis

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

Embodiment 2

[0045] A kind of carambola fruit wine, its preferred weight ratio is, 120-140 parts of carambola, 20-23 parts of roselle, 15-19 parts of silkworm chrysalis, 18-22 parts of apocynum leaves, 10-14 parts of spiny taro, 10-14 parts of tomato Papaya 16-23 parts.

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

Embodiment 3

[0048] A kind of carambola fruit wine, its optimal weight ratio is, 130 parts of carambola, 22 parts of roselle, 17 parts of silkworm chrysalis, 20 parts of apocynum leaves, 12 parts of japonica and 20 parts of papaya.

[0049] Above-mentioned each component is made the production method of a kind of carambola 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 carambola fruit wine and a production method thereof. Processing, enzymatic hydrolysis, 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 carambola fruit wine and a production method thereof. Background technique [0002] According to tests, every 100 grams of carambola pulp contains 92.5 grams of water, 0.6 grams of protein, 0.1 grams of fat, 1.1 grams of fiber, 5.3 grams of carbohydrates, 0.4 grams of ash, 20 micrograms of carotene, 0.01 mg of thiamine, and 0.05 mg of riboflavin , niacin 1.0 mg, ascorbic acid 7 mg, potassium 126 mg, sodium 0.7 mg, calcium 3 mg, magnesium 6 mg, iron 0.6 mg, zinc 0.5 mg, phosphorus 27 mg, selenium 0.84 micrograms. Carambola fruit contains a large amount of volatile components and carotene compounds, and its volatile components contain 21.4 mg of 1-tricosene, 15.5 mg of linoleic acid, 12.3 mg of hexadecanoic acid, 1-pentacyl 10.3 mg of alkenes, 1.8 mg of r-dodecanolactone, 1.2 mg of tetradecanoic acid, etc., a total of 57 kinds of lipids, 9 kinds of lactones, and its carotene co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/888A61P1/14A61P1/02A61P1/04A61P9/12A61P11/04A61P29/00A61P17/00A61K35/64
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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