Fruit wine and brewing method thereof

A technology of fruit wine and fruit wine yeast, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of poor taste, less nutrients, waste of raw materials, etc. Nutritious, gelatin-improving effect

Inactive Publication Date: 2018-02-16
广西融安广兴农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The mouthfeel of directly eating spiny melon is relatively poor. In the developed spiny melon products, in the current prior art, there are few reports about the development of spiny squash as a basis for fruit wine. If the method prepares the horned melon wine, the mouthfeel is poor, the color is turbid, and the nutrients that can be extracted are few, and the raw materials are wasted

Method used

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  • Fruit wine and brewing method thereof
  • Fruit wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of fruit wine, comprises the raw material of following ratio by weight: 30 parts of horn melon, 20 parts of myrtle, 10 parts of lemon, 5 parts of longevity fruit, 10 parts of rock sugar, 25 parts of sorghum wine, 0.1 part of fruit wine yeast, enzyme 0.2 parts of solution and 0.5 parts of adjustment solution.

[0026] Wherein, the regulating liquid is composed of the following raw materials in weight ratio: 95% of water, 1.8% of urea, 0.05% of uric acid, 1.4% of inorganic salt, and 0.55% of sodium bicarbonate.

[0027] The ratio of sodium:potassium:calcium:magnesium:chlorine:copper:iron in inorganic salt is 6:3:1.2:0.5:2.4:0.16:0.25.

[0028] The enzyme liquid is composed of the following raw materials in weight ratio: 23 parts of cellulase, 15 parts of hemicellulase, 10 parts of polylactic acid, 5 parts of pectinase and 4.0 parts of gelatinase secreted by Bacillus subtilis.

Embodiment 2

[0030] A kind of fruit wine, comprises the raw material of following ratio by weight: 60 parts of horned melon, 40 parts of myrtle, 20 parts of lemon, 15 parts of longevity fruit, 20 parts of rock sugar, 40 parts of sorghum wine, 1.5 parts of fruit wine yeast, enzyme 1.4 parts of liquid and 2.5 parts of conditioning liquid.

[0031] Wherein, the regulating solution is composed of the following raw materials in weight ratio: 90% of water, 0.4% of urea, 0.01% of uric acid, 0.6% of inorganic salt, and 0.05% of sodium bicarbonate.

[0032] The ratio of sodium:potassium:calcium:magnesium:chlorine:copper:iron in inorganic salt is 2:1:0.5:0.1:0.8:0.08:0.1.

[0033] The enzyme liquid is composed of raw materials in the following weight ratios: 12 parts of cellulase, 3 parts of hemicellulase, 4 parts of polylactic acid, 1 part of pectinase and 0.5 part of gelatinase secreted by Bacillus subtilis.

Embodiment 3

[0035] A kind of fruit wine, comprises the raw material of following ratio by weight: 45 parts of horn melon, 30 parts of myrtle, 15 parts of lemon, 10 parts of longevity fruit, 15 parts of rock sugar, 34 parts of sorghum wine, 0.7 part of fruit wine yeast, enzyme 0.7 parts of liquid and 1.5 parts of conditioning liquid.

[0036] Wherein, the regulating solution is composed of the following raw materials in weight ratio: 92% of water, 1.2% of urea, 0.03% of uric acid, 1% of inorganic salt, and 0.3% of sodium bicarbonate.

[0037] The ratio of sodium:potassium:calcium:magnesium:chlorine:copper:iron in inorganic salt is 4:2:0.9:0.3:1.6:0.12:0.17.

[0038] The enzyme liquid is composed of the following raw materials in weight ratio: 18 parts of cellulase, 9 parts of hemicellulase, 7 parts of polylactic acid, 3 parts of pectinase and 2.3 parts of gelatinase secreted by Bacillus subtilis.

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Abstract

The invention relates to the technical field of fruit wine treatment, in particular to fruit wine and a brewing method thereof. The fruit wine is prepared from raw materials in parts by weight as follows: 30-60 parts of horned melons, 20-40 parts of myrtle, 10-20 parts of lemons, 5-15 parts of carica papaya, 10-20 parts of rock candy, 25-40 parts of kaoliang spirit, 0.1-1.5 parts of fruit wine yeast, 0.2-1.4 parts of an enzyme solution and 0.5-2.5 parts of a regulating fluid. The prepared fruit wine has transparent and beautiful colors, has the light transmittance up to 75%, can be stored fora long time without deterioration, tastes unique, contains rich nutrition, has the efficacy of beautifying skin and benefiting qi, has high content of vitamins and contains rich vitamins, plant fiber,trace elements and other nutritional substances.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit wine processing, in particular to a fruit wine and a brewing method thereof. 【Background technique】 [0002] Cucumis meluliferus is also known as fire ginseng fruit, thorn horned melon, African horned melon, African honeydew melon, Martian fruit, sea cucumber fruit, golden hedgehog, Kiwano melon, horned melon, jelly melon, fire Tiantao, etc., belong to Cucurbitaceae Cucumber is an annual vine herb, the skin is very hard and uneven. The flesh is fine and seedy, gelatinous like a cucumber, and has a sweet taste. Originally produced in the Kalahari Desert in southern Africa, it is now cultivated in New Zealand, the United States, Australia, Chile, Germany, Zimbabwe and other countries. [0003] The seeds of the squash are covered in a gelatin-like substance, and the peel is rich in vitamin C and plant fiber. The fruit of thorn horned melon has high nutritional value. It is rich in iron, potassium,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12R1/865
CPCC12G3/02C12G3/04
Inventor 陈文松
Owner 广西融安广兴农业有限公司
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