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A kind of wax gourd wine and brewing method thereof

A technology of wax gourd wine and wax gourd, which is applied in the field of utilization and processing of wax gourd, can solve the problems of inability to effectively control the degree of microbial fermentation, difficulty in controlling the oxygen content in the fermentation tank, and low effective utilization of the machine, so as to prevent deterioration and promote efficient production. , the effect of improving the efficiency of use

Active Publication Date: 2021-10-26
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing micro-aerobic fermentation equipment, the stirring temperature control device and the stirring device are designed separately, occupying a limited volume of the fermentation tank, and the effective utilization rate of the machine is low; at the same time, the oxygen supply equipment is directly connected to the fermentation tank, so it is difficult to control the fermentation The oxygen content in the tank cannot effectively control the degree of microbial fermentation

Method used

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  • A kind of wax gourd wine and brewing method thereof
  • A kind of wax gourd wine and brewing method thereof
  • A kind of wax gourd wine and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A brewing method of wax gourd wine, comprising the following steps:

[0045] (1) Drying and crushing treatment of wax gourd rind: wash the wax gourd rind, place it in the drying equipment of the solar heat pump system, and dry it at 50°C for 12 hours. In the ultrafine pulverizer, pulverize to 500nm with 3500r / min, obtain the wax gourd peel powder that cell fragmentation rate reaches more than 95%, standby;

[0046] (2) Enzymolysis: In parts by weight, mix 1 part of wax gourd skin powder with 100 parts of wax gourd water, add 0.2 part of compound enzyme into the enzymolysis tank, mix well, adjust the temperature to 45°C for 2 hours, Centrifuge with a three-legged centrifuge, and the obtained liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.3:1; the Winter melon water is the remaining by-product after preparing winter melon puree;

[0047] (3) Component adjustment: measur...

Embodiment 2

[0054] A brewing method of wax gourd wine, comprising the following steps:

[0055] (1) Drying and crushing treatment of wax gourd rind: wash the wax gourd rind, place it in the drying equipment of the solar heat pump system, and dry it at 51°C for 14 hours. In the ultrafine pulverizer, pulverize to 800nm ​​with 3600r / min, obtain the wax gourd peel powder that cell fragmentation rate reaches more than 95%, standby;

[0056] (2) Enzymolysis: In parts by weight, mix 1 part of wax gourd peel powder with 100 parts of wax gourd water, add 0.3 part of compound enzyme into the enzymolysis tank, mix well, adjust the temperature to 47 ° C for 2.5 hours , using a three-legged centrifuge to centrifuge, and the obtained liquid is an enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.3:1; Described wax gourd water is the remaining by-product after preparing wax gourd puree;

[0057] (3) Component adjustme...

Embodiment 3

[0064] A brewing method of wax gourd wine, comprising the following steps:

[0065] (1) Drying and crushing treatment of wax gourd rind: wash the wax gourd rind, place it in the drying equipment of the solar heat pump system, and dry it at 53°C for 14 hours. In the ultrafine pulverizer, pulverize to 600nm with 3900r / min, obtain the wax gourd peel powder that cell fragmentation rate reaches more than 95%, standby;

[0066] (2) Enzymolysis: in parts by weight, mix 1 part of wax gourd skin powder with 100 parts of wax gourd water, add 0.3 part of compound enzyme into the enzymolysis tank, mix well, adjust the temperature to 46 ° C for 3 hours, Centrifuge with a three-legged centrifuge, and the obtained liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.3:1; the Winter melon water is the remaining by-product after preparing winter melon puree;

[0067] (3) Component adjustment: meas...

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Abstract

The invention discloses a wax gourd wine, which comprises the following raw materials: wax gourd skin, wax gourd water, compound enzyme, sucrose, sodium citrate and yeast. The invention also discloses a brewing method of wax gourd wine, which comprises the following steps: (1) drying and pulverizing processing of wax gourd skin; (2) enzymatic hydrolysis; (3) component adjustment; (4) pasteurization; (5) main fermentation : put the reserve liquid and yeast into an oxygen-controlled fermenter for alcoholic fermentation; (6) post-fermentation; (7) aging; (8) blending, filtering and bottle storage. The invention can make full use of wax gourd rind and wax gourd water raw materials, improve the internal structure of wax gourd skin without using sulfur dioxide or sulfide, and use the oxygen-controlled fermentation tank invented by our team to carry out microaerobic fermentation, which can significantly improve the texture of wax gourd wine and aroma, reduce the green smell of wax gourd, and brew into a mellow and rich high-quality wax gourd wine, which can also have extensive marketing value.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of winter melon, in particular to a winter melon wine and a brewing method thereof. 【Background technique】 [0002] my country is a big producer of vegetables and fruits. Vegetable production occupies a unique position and advantage in agricultural development. Winter melon is the vegetable with higher yield. In the process, a large amount of by-products such as wax gourd rind and wax gourd water are produced. Generally, the wax gourd peel and wax gourd water are treated as waste or feed, which pollutes the environment, not only causes a great waste of resources, but also greatly reduces The added value of the product has important research significance on the utilization and recovery of the by-products of wax gourd. [0003] Wax gourd water contains protein, sugar, carotene, multivitamins, crude fiber, calcium, phosphorus, iron, high potassium salt content and low sodium salt content. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/026C12H1/22C12H1/12C12H1/07
CPCC12G3/02C12H1/063C12H1/12C12H1/22
Inventor 李昌宝辛明孙健周主贵何雪梅盛金凤李丽刘国明李杰民郑凤锦李志春杨莹唐雅园
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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