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Brewing method of cucumis metuliferus wine

A thorn melon and thorn technology, which is applied in the field of thorn melon wine brewing, can solve the problems of poor taste of thorn melon, lack of nutrients, waste of raw materials, etc., and achieves the effects of pure color, rich nutrition and promoting digestion.

Inactive Publication Date: 2018-03-27
融安广兴生态农业投资有限公司
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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 developing spiny squash into fruit wine, and it is prepared according to other methods for preparing fruit wine such as grapes and lemons. In the case of spinach melon wine, the taste is poor, the color is turbid, and there are few nutrients that can be extracted, which is a waste of raw materials

Method used

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  • Brewing method of cucumis metuliferus wine
  • Brewing method of cucumis metuliferus wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A brewing method of thorn melon wine, comprising the following steps:

[0024] S1. Select 8-9 layers of cooked spiny melon, wash, cut into slices of thorny squash with a thickness of 5 mm, and when drying to a moisture content of 25%, spray 0.5 times the enzyme liquid on the surface of the spiny squash, Put it in a sealed container to ferment for 12 hours, take it out and steam it in an environment of 100°C for 5 minutes, then take it out, and continue drying until the moisture content is lower than 8% to obtain dried slices of spinach melon, set aside;

[0025] Wherein, the enzyme liquid is composed of the following raw materials by weight: 10 parts of cellulase, 5 parts of hemicellulase, 5 parts of polylactic acid, 1 part of pectinase and 0.5 part of gelatinase secreted by Bacillus subtilis.

[0026] S2. Add natural rum yeast to the spinach melon slices, stir evenly, and ferment in a sealed container for 60 hours to obtain fermented melon slices, set aside;

[0027] ...

Embodiment 2

[0033] A brewing method of thorn melon wine, comprising the following steps:

[0034] S1. Select 8-9 layers of cooked thorn horn melon, wash, cut into 20mm thick thorn horn melon slices, when drying to a moisture content of 35%, spray 0.5 times the enzyme liquid on the surface relative to thorn horn melon, Put it in a sealed container and ferment for 48 hours, take it out and steam it in an environment of 125°C for 1 minute, then take it out, and continue drying until the moisture content is lower than 8% to obtain dried slices of spinach melon, set aside;

[0035] Wherein, the enzyme liquid is composed of the following raw materials in parts by weight: 25 parts of cellulase, 15 parts of hemicellulase, 10 parts of polylactic acid, 5 parts of pectinase and 3.5 parts of gelatinase secreted by Bacillus subtilis.

[0036] S2. Add natural rum yeast to the spinach melon slices, stir evenly, and ferment in a sealed container for 24 hours to obtain fermented melon slices, set aside; ...

Embodiment 3

[0043] A brewing method of thorn melon wine, comprising the following steps:

[0044] S1. Select 8-9 layers of cooked spiny melon, wash it, cut it into slices of 13 mm thick spiny squash, and when it is dried to a moisture content of 30%, spray an enzyme solution 0.27 times that of spiny squash on the surface, Put it in a sealed container and ferment for 30 hours, take it out and steam it in an environment of 118°C for 2.5 minutes, then take it out, and continue drying until the moisture content is lower than 8% to obtain dried slices of spinach melon, set aside;

[0045]Wherein, the enzyme liquid is composed of the following raw materials in parts by weight: 18 parts of cellulase, 10 parts of hemicellulase, 7.5 parts of polylactic acid, 3 parts of pectinase and 2 parts of gelatinase secreted by Bacillus subtilis.

[0046] S2. Add natural rum yeast to the spinach melon slices, stir evenly, and ferment in a closed container for 42 hours to obtain fermented melon slices, set asi...

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Abstract

The invention relates to the technical field of fruit wines, and concretely relates to a brewing method of a cucumis metuliferus wine. The method comprises the following steps of S1, selecting cucumismetuliferus, cleaning, cutting into slices, drying, spraying an enzyme preparation, fermenting, taking out, steaming, then taking out, and continuously drying until the water content is lower than 8percent to obtain cucumis metuliferus dry slices; S2, adding a natural sweet wine yeast, uniformly stirring, and sealing for fermenting to obtain fermented slices; S3, putting the fermented slices into a container, adding rock candy and a kaoliang spirit, and sealing for fermenting; S4, filtering, taking out a filter liquor, adding an adjusting fluid, and continuously sealing for 5 to 14 days to obtain the cucumis metuliferus wine. The cucumis metuliferus wine provided by the invention is rich in nutrition and bright in color, has the light transmittance reaching to 70 percent, is pure in color, yellowish-brown, fresh in taste, less in effective component loss, high in leaching efficiency, and rich in vitamins, plant fiber, microelements and other nutrient substances, and has better effects on beautifying, clearing intestinal tracts and promoting digestion.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit wine, in particular to a method for brewing spinach wine. 【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, calcium, magnesium...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈文松
Owner 融安广兴生态农业投资有限公司
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