Making method of macadamia nut shell soak wine
A technology of macadamia nut kernels and shells, which is applied in the field of macadamia nut shell wine brewing, can solve the problems of less research and development and utilization, and the inability to completely dilute the nutritional content of macadamia nut shells, so as to avoid bacterial contamination and maintain nutritional value , the effect of reducing energy consumption
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Embodiment 1
[0034] A method for brewing macadamia nut shell infused wine, comprising the following steps:
[0035] (1) Raw material collection: collect the shells removed from macadamia kernel products for later use;
[0036] (2) Raw material processing: the shell raw material of step (1) and angelica and reed rhizome are washed separately, then dried in a vacuum environment with a temperature of 50° C. and then broken into small pieces;
[0037] (3) Soaking and separation: Put the treated fruit shell and white wine in a wine bottle with a mass ratio of 1:10 and soak for 15 days, then filter out the fruit shell residue for use, and add angelica and reed to the soaked wine The roots continue to soak for later use, the mass ratio of Chinese angelica, reed rhizome, and soaking wine is 1:0.5:20, and the degree of white wine is 40% (V / V);
[0038] (4) Enzymolysis and fermentation: Enzyme hydrolyze fruit shell residue, pectinase and cellulase mixture with a mass ratio of 1:1, and Saccharomyces...
Embodiment 2
[0043] A method for brewing macadamia nut shell infused wine, comprising the following steps:
[0044] (1) Raw material collection: collect the shells removed from macadamia kernel products for later use;
[0045] (2) Raw material processing: the shell raw material of step (1) and angelica and reed rhizome are washed separately, then dried in a vacuum environment with a temperature of 52° C. and then crushed and cut into small pieces;
[0046](3) Soaking and separation: Put the treated fruit shell and white wine in a wine bottle with a mass ratio of 1:7 and soak for 20 days, then filter out the fruit shell residue for use, and add angelica and reed to the soaked wine The roots continue to soak for later use, the mass ratio of Chinese angelica, reed rhizome, and soaked wine is 1:0.7:25, and the degree of white wine is 45% (V / V);
[0047] (4) Enzymolysis and fermentation: Enzyme hydrolyze fruit shell residue, pectinase and cellulase mixture with a mass ratio of 1.5:1, and Sacch...
Embodiment 3
[0052] A method for brewing macadamia nut shell infused wine, comprising the following steps:
[0053] (1) Raw material collection: collect the shells removed from macadamia kernel products for later use;
[0054] (2) raw material processing: the shell raw material of step (1) and angelica and reed rhizome are washed separately, then dried in a vacuum environment with a temperature of 54° C. and then crushed and cut into small pieces;
[0055] (3) Soaking and separation: Put the treated fruit shell and white wine in a wine bottle with a mass ratio of 1:5 and soak for 25 days, then filter out the fruit shell residue for use, and add angelica and reed to the soaked wine The roots continue to soak for later use, the mass ratio of Chinese angelica, reed rhizome, and soaked wine is 1:0.9:27, and the degree of white wine is 50% (V / V);
[0056] (4) Enzymolysis and fermentation: Enzyme hydrolyze fruit shell residue, pectinase and cellulase mixture with a mass ratio of 2:1, and Saccha...
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