Low-temperature fermentation brewing method of asparagus-peach composite fruit wine

Abstract

The invention belongs to the field of food processing, and particularly relates to a low-temperature fermentation brewing method of asparagus-peach composite fruit wine. According to the method, champagne yeast is selected, and the low-temperature high-degree fruit wine is brewed by adjusting the proportion of asparagus to peaches. The brewed fruit wine is elegant in color and luster and fresh and cool in taste, has the faint scent of asparagus and is suitable for drinking in summer.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to a low-temperature fermentation brewing method for asparagus-peach composite fruit wine. Background Art

[0002] Fruit wine is a fermented wine with a certain alcohol content that is made from fruit or juice (pulp) as the main raw material and is brewed through full or partial alcohol fermentation. Due to its unique flavor and nutritional value, fruit wine is loved by consumers and has good development prospects.

[0003] However, high-temperature fermented fruit wines are commonly found with biogenic amines. These are low-molecular-weight nitrogenous organic bases, typically formed by the decarboxylation of amino acids. These amines include histamine, tyramine, putrescine, phenylethylamine, and cadaverine. When the biogenic amine content in fruit wine is too high, excessive intake can lead to a variety of adverse reactions in the human body. These amines can directly or indirectly affect the human vascular and nervous systems, causing symptoms such as hot flashes, elevated blood pressure, irregular heartbeats, vomiting, difficulty breathing, and rashes, which can even be life-threatening. However, there is currently no mature technology for low-temperature fermentation of fruit wines. Summary of the Invention

[0004] To solve the above problems, the present invention provides a low-temperature fermentation brewing method for asparagus-peach composite wine, comprising the following steps:

[0005] (1) Raw material processing: peel and cut asparagus into sections, blanch and obtain asparagus raw material; wash and remove the core of peach to obtain peach raw material;

[0006] (2) Adding ingredients: Place the asparagus raw material, peach raw material, lemon juice, white sugar and water into the fermentation container and stir evenly; activate the yeast and add it into the fermentation container;

[0007] (3) Sealed fermentation: The fermentation container is sealed and stirred once every 24 hours. The fermentation takes 7-10 days to obtain the fermented wine.

[0008] (4) Bottling and cellaring: Filter the fermented wine, bottle it, and store it in a dark place.

[0009] Furthermore, the blanching time in step (1) is 2-3 minutes.

[0010] Furthermore, the mass ratio of the asparagus raw material, peach raw material, lemon juice, white sugar and water in step (2) is 100:200:3:100:400.

[0011] Furthermore, the yeast in step (2) is Kevlar yeast.

[0012] Furthermore, the activation in step (2) is performed by soaking the yeast in water at 35° C. for 10 minutes.

[0013] The present invention has the following beneficial effects:

[0014] The invention uses champagne yeast and adjusts the ratio of asparagus to peach to achieve the brewing of low-temperature, high-quality fruit wine. The brewed fruit wine has an elegant color, a refreshing taste, and the fragrance of asparagus, making it suitable for summer drinking. DETAILED DESCRIPTION

[0015] Various exemplary embodiments of the present invention are now described in detail. Unless otherwise specified, the methods in the examples are conventional methods. Unless otherwise specified, the reagents used are conventional commercially available reagents or reagents prepared using conventional methods. This detailed description should not be considered a limitation of the present invention, but rather should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0016] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0017] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0018] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0019] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0020] 1. Material Preparation

[0021] Ingredients:

[0022] Fresh asparagus: 500g (after peeling)

[0023] Ripe peaches: 1 kg (weight after pitting)

[0024] Excipients:

[0025] 500g granulated sugar

[0026] Kewi yeast: 5g

[0027] Lemon: 15 grams

[0028] Purified water: 2 kg

[0029] 2. Brewing steps

[0030] Processing raw materials:

[0031] Peel and cut the asparagus into sections. Blanch them in water for 1-2 minutes, then rinse with cold water and drain.

[0032] Wash and pit the peaches, then cut into small pieces.

[0033] Juice the lemon and set aside.

[0034] Disinfection of fermentation vessels:

[0035] Sterilize the fermentation container (glass jar or ceramic jar) with boiling water and dry it for later use.

[0036] Mixed raw materials:

[0037] Place asparagus segments, peach chunks, sugar and lemon juice into a fermentation container and gently stir to combine.

[0038] Add yeast:

[0039] Use a small amount of warm water (about 35°C) to activate the fruit wine yeast for 10 minutes, then pour it into the fermentation container and stir evenly.

[0040] Sealed fermentation:

[0041] Cover the opening of the container with plastic wrap and secure it with a rubber band.

[0042] Poke a few small holes in the plastic wrap to allow gas to escape.

[0043] Place the container in a cool, dark place and keep the temperature around 20-25℃.

[0044] Fermentation process:

[0045] Open the container every day and stir it with a clean spoon to help ferment evenly.

[0046] The fermentation time is about 7-10 days, and the specific time depends on the temperature and fermentation conditions.

[0047] When the bubbles are significantly reduced, the wine becomes clear, and the pulp floats, it means that the fermentation is basically complete.

[0048] Filtration and bottling:

[0049] Use clean gauze or strainer to filter the fermented wine into a clean container.

[0050] Put the filtered wine into sterilized bottles and seal them for storage.

[0051] Aging:

[0052] Place the bottle in a cool, dark place for 1-2 months for a better taste.

[0053] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A low-temperature fermentation brewing method for asparagus-peach composite fruit wine, characterized in that: The following steps are involved: (1) Raw material processing: peel and cut asparagus into sections, blanch and obtain asparagus raw material; wash and remove the core of peach to obtain peach raw material; (2) Adding ingredients: Place the asparagus raw material, peach raw material, lemon juice, white sugar and water into the fermentation container and stir evenly; activate the yeast and add it into the fermentation container; (3) Sealed fermentation: The fermentation container is sealed and stirred once every 24 hours. The fermentation takes 7-10 days to obtain the fermented wine. (4) Bottling and cellaring: Filter the fermented wine, bottle it, and store it in a dark place.

2. The method according to claim 1, characterized in that The blanching time in step (1) is 2-3 minutes.

3. The method according to claim 1, characterized in that The mass ratio of the asparagus raw material, peach raw material, lemon juice, white sugar and water in step (2) is 100:200:3:100:

400.

4. The method according to claim 1, wherein The yeast in step (2) is Kevlar yeast.

5. The method according to claim 1, wherein The activation in step (2) is performed by soaking the yeast in 35° C. water for 10 minutes.