Brewing technology of carambola and zucchini wine

Abstract

The invention discloses a brewing technology of carambola and zucchini wine. The brewing technology is characterized in that the carambola and zucchini wine adopts carambola and zucchini as raw materials and is brewed through the steps of raw material pretreatment, enzymolysis, blending, yeast activation, fermentation, mixing, ageing, clarification filtration, filling sterilization and the like. According to the brewing technology of the carambola and zucchini wine, the carambola and the zucchini are diced and then put into high-degree liquor to be soaked, and thus the loss of nutrient substances is avoided; the soaked carambola and the soaked zucchini are subjected to mashing and complex enzyme treatment, so that more carambola and zucchini nutrient substances dissolve out advantageously,and the utilization efficiency of the carambola and the zucchini can be improved; and after ageing, a composite clarifying agent is adopted for clarification treatment, so that the finished carambolaand zucchini wine is stable in color, transparent and soft in mouthfeel and further has the health care effects of engendering liquid and allaying thirst, regulating the middle warmer and promoting digestion, clearing and relieving heat and the like.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a brewing process of carambola and melon wine. Background technique [0002] Carambola, also known as Wulianzi, carambola, carambola, etc., is the fruit of the evergreen small tree carambola of the family Oxaliaceae Carambola. Taste sour, sweet, neutral in nature. "Lingnan Herbal Collection" records: "Quiet thirst and relieve troubles, remove heat, facilitate urination, eliminate mouth rot in children, and treat snakebite." According to the measurement, every 100 grams of carambola pulp contains 92.5 grams of water, 0.6 grams of protein, and 0.6 grams of fat. 0.1 g, fiber 1.1 g, carbohydrate 5.3 g, ash 0.4 g, carotene 20 micrograms, thiamine 0.01 mg, riboflavin 0.05 mg, niacin 1.0 mg, ascorbic acid 7 mg, potassium 126 mg, sodium 0.7 mg, Calcium 3 mg, magnesium 6 mg, iron 0.6 mg, zinc 0.5 mg, phosphorus 27 mg, selenium 0.84 micrograms. It has the effects of stopping blee...

AI Technical Summary

Problems solved by technology

[0004] At present, most of carambola and zucchini are mainly eaten fresh, and a small amount of them are processed into wine, beverages, fruit vinegar and other products. There are fewer types of processed products, and there is a defect that the types of products are not rich.