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Manufacturing method of pandanus forceps martelli fruit wine

A production method and technology of bougainvillea fruit, applied in the field of making bougainvillea fruit wine, can solve problems such as difficult storage of bougainvillea fruit and seasonal restrictions on the market, so as to achieve excellent wine quality, improve human immunity and resistance, and reduce costs Effect

Inactive Publication Date: 2018-03-16
肇庆市高新区伟瑞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a low-cost, nutritious bougainvillea fruit wine making method for the shortage that bougainvillea fruit is not easy to store and the market is limited by seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] Embodiment: a kind of preparation method of bougainvillea fruit wine, comprises the following steps:

[0020] (1) Raw material pretreatment: select bougainvillea fruits without diseases and insects, wash them with rice washing water and dry them for later use;

[0021] (2) Preparation of bougainvillea purified liquid: put 60 kg of bougainvillea in a suitable container, add 400 kg of rice wine with a weight percentage of 50 degrees, seal and soak and stir; stir twice a day for 1.5 hours on the first 1-8 days; On the 10th-15th day, stir once a day for 50 min; take the clear liquid, squeeze the dregs, and mix the squeezed liquid with the supernatant to obtain the total purified liquid;

[0022] (3) Activation: Add the purified liquid obtained in step (2) to white sugar at a ratio of 100:30, heat while stirring, and add activating enzyme at a ratio of 120U / g to activate. The temperature is 30-45°C, and the time is 45- After 55 hours, after the activation is completed, the ...

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PUM

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Abstract

The invention discloses a manufacturing method of pandanus forceps martelli fruit wine. The pandanus forceps martelli fruit wine is manufactured by brewing mature fruits, which serve as raw materials,of Vietnamese pandanus forceps martelli trees through purification, activation, rehydration activation for enzyme deactivation, fermentation and other processes by comprehensive application of preparation of the pandanus forceps martelli fruits and a conventional wine brewing process. The pandanus forceps martelli fruit wine is high in wine quality, tastes cool and delicious, has effects of moistening lung to arrest cough, diminishing inflammation, killing bacteria, checking diarrhea and removing dysentery, and can effectively enhance the immunity and the resistance of a human body and maintain specific fragrance of fruit wine; the manufacturing process of the product is simple and low in cost, and the product has a high nutritional value; people can drink the health-care fruit wine in all seasons.

Description

technical field [0001] The invention relates to a method for making fruit wine, in particular to a method for making bougainvillea fruit wine. Background technique [0002] Bougainvillea belongs to the family Pandanaceae, a plant of the genus Pandanus. It is an evergreen shrub or small tree. Its fruit is edible. It is produced in Guangdong (southern), Hainan and other provinces, and is also distributed in Vietnam. Although Bougainvillea Gu is a wild plant full of treasures. It can be eaten as wild fruit or used as medicine when it matures. However, modern research has confirmed that the fruits of the ancient bougainvillea trees in Vietnam are more effective against pneumonia than the fruits of the ancient bougainvillea trees in China. In the treatment of cough and diarrhea, especially the ancient fruit of Vietnam has the best medicinal effect. The fruit of the ancient fruit can reduce inflammation and kill bacteria after being used as medicine, moisten the lungs and relieve ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 不公告发明人
Owner 肇庆市高新区伟瑞生物科技有限公司
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