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Macadamia nut wine and preparation method thereof

A production method and technology of macadamia nut wine, applied in the preparation of alcoholic beverages, etc., can solve problems affecting the quality of macadamia nut wine

Inactive Publication Date: 2018-01-23
岑溪市金特澳洲坚果发展中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a kind of macadamia nut wine and its production method, which can solve the problem that the quality of macadamia nut wine is affected by the high oil content of the raw material—macadamia nut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 - the preparation method of macadamia nuts

[0022] Its preparation method comprises the following steps:

[0023] A. Drying macadamia nuts to a moisture content of ≤3wt%;

[0024] B. Peel the macadamia nuts dried in step A and take out the kernels, then send the kernels into the squeezing equipment, squeeze out the oil under a pressure of 80MPa, and then collect the nut residue obtained after squeezing;

[0025] C. Add water to the nut residue and mix evenly, then put it into a grease separator to separate the oil, so that the oil content of the nut residue is lower than 0.05wt%;

[0026] D. Control the water content of the nut slurry obtained through the oil separation treatment at 20wt%, and then grind it at normal temperature until the fineness reaches more than 200 mesh;

[0027] E. Mix 100kg of ground nut pulp and 10kg of white sugar, and then add 1.1kg of wine-making fermentation strains to ferment after sterilization;

[0028] F. The fermen...

Embodiment 2

[0030] Embodiment 2 - the preparation method of macadamia nuts

[0031] Its preparation method comprises the following steps:

[0032] A. Drying macadamia nuts to a moisture content of ≤3wt%;

[0033] B. Peel the dried macadamia nuts in step A and take out the kernels, then send the kernels into the squeezing equipment, squeeze out the oil under a pressure of 100MPa, and then collect the nut residue obtained after squeezing;

[0034] C. Add water to the nut residue and mix evenly, then put it into a grease separator to separate the oil, so that the oil content of the nut residue is lower than 0.05wt%;

[0035] D. Control the water content of the nut slurry obtained through the oil separation treatment within the range of 30wt%, and then grind it at room temperature until the fineness reaches more than 200 mesh;

[0036] E. Mix 150kg of ground nut pulp with 15kg of white sugar, then add 3.3kg of wine-making fermentation strains to ferment after sterilization;

[0037] F...

Embodiment 3

[0039] Embodiment 3 - the preparation method of macadamia nuts

[0040] Its preparation method comprises the following steps:

[0041] A. Drying macadamia nuts to a moisture content of ≤3wt%;

[0042] B. Peel the macadamia nuts dried in step A and take out the kernels, then send the kernels into the squeezing equipment, squeeze out the oil under a pressure of 95MPa, and then collect the nut residue obtained after squeezing;

[0043] C. Add water to the nut residue and mix evenly, then put it into a grease separator to separate the oil, so that the oil content of the nut residue is lower than 0.05wt%;

[0044] D. Control the water content of the nut slurry obtained through the oil separation treatment within the range of 28wt%, and then grind it at room temperature until the fineness reaches more than 200 mesh;

[0045] E. Mix 120kg of ground nut pulp and 12kg of white sugar, then add 1.98kg of wine-making fermentation strains to ferment after sterilizing;

[0046] F. ...

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Abstract

The invention discloses macadamia nut wine and a preparation method thereof, belonging to the technical field of deep processing of macadamia nut. The macadamia nut wine is prepared from the followingraw materials: Macadamia nut kernel with fat content being less than 0.05w%, white sugar and wine fermentation strains; drying the macadamia nut kernel, taking out nut kernel, then squeezing the nutkernel, separating the fat, so as to enable the fat content of the nut kernel residue to be less than 0.05wt%; grinding the nut kernel residue, and then mixing with the white sugar, performing sterilization, adding the wine fermentation strains for fermenting; performing settlement, filtration, sterilization, packaging on the wine liquor subjected to fermentation. According to the invention, the fat content of the Macadamia nut kernel is reduced to less than 0.05% through the technologies of squeezing and degreasing, fat separation and the like, and the Macadamia nut kernel is used as the rawmaterial to be fermented with the white sugar so as to avoid the influence on the fermentation process and reduction of quality of the product caused by the presence of fat.

Description

technical field [0001] The invention belongs to the technical field of macadamia nut deep processing, and in particular relates to a macadamia nut wine and a preparation method thereof. Background technique [0002] Macadamia nuts are native to Australia. They belong to the family Longanaceae. They belong to the genus Nuts. They are evergreen macadamias trees. The root distribution is shallow and the wind resistance is weak. The suitable temperature for growth is 10-30°C, and the most suitable temperature is 15-30°C. Lower than 10°C or higher than 30°C is not good for the growth of nuts. Planting and growing in areas with annual rainfall of 1000-2000mm yields better results. Planting in areas with rainfall below 1000mm or in arid areas grows slowly, resulting in smaller, stunted, and severe fruit drop. [0003] Macadamia nuts are considered to be one of the best table nuts in the world. Its nuts are crispy, smooth, tender and delicious, with a unique buttery aroma. It is th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 梁厚真
Owner 岑溪市金特澳洲坚果发展中心
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