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Passion fruit wine making method

A technology of passion fruit and fruit wine, applied in the field of food processing, which can solve problems such as high alcohol content, poor taste, and unsuitability, and achieve the effects of low alcohol and sugar content, less physical stimulation, and disease prevention

Inactive Publication Date: 2018-05-29
平南县正达农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruit wine has a history of thousands of years. At present, most of the reported fruit wines are based on white wine, which has the characteristics of high alcohol content, poor taste, and heavy taste. It is not suitable for people who are not very strong and do not like drinking.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A winemaking method of passion fruit, specifically comprising the following steps:

[0025] (1) Screening and processing: Ripe, fresh, and pest-free passion fruit, citrus, and grapes are destemmed and cleaned, soaked in white wine with an alcohol content of 70vol for 10 minutes, rinsed with sterile water, and drained Dry the surface moisture, cut it and mince it together with the skin, meat and seeds, and set aside;

[0026] (2) Enzymolysis and alkali dissolution: add compound enzyme to the fruit juice obtained in step (1) to carry out ultrasonic-assisted enzymolysis for 30 minutes, and obtain filtrate through thin plate filtration; add 40% alkaline solution of filtrate volume in filtrate, stir and mix After uniformity, let stand for 30 minutes, and after high-speed centrifugal filtration, set aside;

[0027] Among them, the compound enzyme is formed by mixing pectinase, glucose oxidase, naringinase, cellulase and hemicellulase in equal mass ratios;

[0028] (3) Ferme...

Embodiment 2

[0034] A winemaking method of passion fruit, specifically comprising the following steps:

[0035] (1) Screening and processing: Ripe, fresh, and pest-free passion fruit, citrus, and grapes are destemmed and cleaned, soaked in white wine with an alcohol content of 75vol for 15 minutes, rinsed with sterile water, and drained Dry the surface moisture, cut it and mince it together with the skin, meat and seeds, and set aside;

[0036] (2) Enzymolysis and alkali dissolution: add compound enzyme to the fruit juice obtained in step (1) and carry out ultrasonic-assisted enzymolysis for 35 minutes, and obtain filtrate through thin plate filtration; add 45% alkaline solution of filtrate volume in filtrate, stir and mix After uniformity, let stand for 35 minutes, and after high-speed centrifugal filtration, set aside;

[0037] Among them, the compound enzyme is formed by mixing pectinase, glucose oxidase, naringinase, cellulase and hemicellulase in equal mass ratios;

[0038] (3) Ferm...

Embodiment 3

[0044] A winemaking method of passion fruit, specifically comprising the following steps:

[0045] (1) Screening and processing: Ripe, fresh, and pest-free passion fruit, citrus, and grapes are destemmed and cleaned, soaked in white wine with an alcohol content of 80 vol for 20 minutes, rinsed with sterile water, and drained Dry the surface moisture, cut it and mince it together with the skin, meat and seeds, and set aside;

[0046] (2) Enzymolysis and alkali dissolution: add compound enzyme to the fruit juice obtained in step (1) to carry out ultrasonic-assisted enzymolysis for 40 minutes, and obtain filtrate through thin plate filtration; add 60% alkaline solution of filtrate volume in filtrate, stir and mix After uniformity, let stand for 40 minutes, and after high-speed centrifugal filtration, set aside;

[0047] Among them, the compound enzyme is formed by mixing pectinase, glucose oxidase, naringinase, cellulase and hemicellulase in equal mass ratios;

[0048] (3) Ferm...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a passion fruit wine making method. Passion fruit is screened for crushing and pulping; complex enzyme is added for obtaining enzymatic hydrolysate; then, aqueous alkali is added for dissolution and clarification; then, Se-enriched yeast and distiller's yeast are added for fermentation; after the clarification again,wine fermented with osmanthus flowers is used for preparation; finally, aging is performed to obtain the passion fruit wine. The passion fruit wine has the advantages that the wine liquid is clear and glossy; no precipitate and intense fruit fragrance are realized; the taste is fragrant, sweet, sour and delicious; various health care effects of stimulating the appetite, inducing resuscitation, tonifying the spleens, tonifying deficiency, eliminating toxin, nourishing the skin, clearing away the lung-heat, moistening dryness, reducing blood sugar and blood fat and the like are achieved; the preparation method is simple; the production is easy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for brewing passion fruit wine. Background technique [0002] Passion fruit is rich in vitamin C, which can effectively purify the body and avoid the deposition of toxic and harmful substances in the human body, thereby improving the skin and beautifying the skin. Passion fruit is rich in phenol, which has the effect of calming the nerves and nourishing sleep. Passion fruit has a sweet and sour taste, promotes body fluids and quenches thirst, and is rich in amino acids. The intake of a large number of beneficial amino acids can help restore damaged tissue cells, and because it has heat-clearing and detoxifying effects, eating passion fruit can treat dry throat and voice hiss. The superfiber contained in passion fruit can promote excretion, relieve constipation symptoms, remove the irritating substances stuck in the intestinal tract, avoid stimulating the intest...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12H1/22
CPCC12G3/02C12G3/04C12H1/22
Inventor 李达耀
Owner 平南县正达农业发展有限公司
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