CN104726273A - Eggfruit health fruit wine - Google Patents
Eggfruit health fruit wine Download PDFInfo
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- CN104726273A CN104726273A CN201510098131.2A CN201510098131A CN104726273A CN 104726273 A CN104726273 A CN 104726273A CN 201510098131 A CN201510098131 A CN 201510098131A CN 104726273 A CN104726273 A CN 104726273A
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- eggfruit
- fruit wine
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- fruit
- health
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method for eggfruit health fruit wine. The preparation method comprises the steps of picking and cleaning raw materials, juicing, mixing, inoculating, clarifying, packaging and the like. The preparation method is simple and easy to operate; the prepared fruit wine is rich in nutrient, good in mouthfeel, and has the effects of aiding digestion, reducing phlegm, tonifying kidneys, refreshing, promoting blood circulation and building body, calming and relieving pains, reducing pressure and lowering lipid.
Description
Technical field
The present invention relates to beverage production field, be specifically related to a kind of eggfruit and take care of health fruit wine and complete processing thereof.
Background technology
Eggfruit has another name called the peach of immortality, Sapotaceae, perennial evergreen dungarunga plant.There is plantation the torrid areas such as China Hainan, Guangdong, Guangxi, Yunnan, Fujian.
The warm many moistures of eggfruit happiness are waited, and year samming 24-27.5 DEG C is suitable for.Ability Short-Term High Temperature and cold, 40 DEG C or 1-2 DEG C the short period of time plant to be unlikelyly injured.The serious fallen flowers of florescence overcast and rainy high temperature, fructescence avoids low temperature, and winter low temperature fruit is hardening, quite can be drought-enduring, strong to soil suitability, best with silty loam growth.Circle fruit shape or oval, peach fruit shape and fusiform 3 types can be divided into by fruit shapes.
The sugary 29.1-30.5% of eggfruit pulp, starch 5.6-8.1%, crude fat 1-1.14%, every 100 grams of pulp are containing Catergen 4.3mg.Tree performance is beautiful, is applicable to doing flower garden cultivation.Eggfruit contains the nutritive substances such as abundant phosphorus, iron, calcium, vitamins C, carotenoid and necessary 17 seed amino acids of human body, there is helping digest, reduce phlegm, kidney tonifying, produce refreshing effect to the mind, invigorate blood circulation keep fit, sedation-analgesia, the effect such as decompression lipopenicillinase.
Summary of the invention
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A kind of eggfruit takes care of health fruit wine, it is characterized in that,
1) raw material selection cleaning: select fresh disease-free eggfruit, and clean with clear water, rear control solid carbon dioxide divides;
2) squeezing the juice: eggfruit juice extractor is squeezed the juice, through scraping panel filter elimination eggfruit impurity, with 80 object stainless steel sift net filtrations, obtaining eggfruit for subsequent use;
3) allocate: by yolk fruit juice: water, according to the ratio allotment yolk fruit juice juice of 1:1, is then 20-24% by sugariness to the sugar degree of honey egg fruit juice.
4) inoculate: under the state that temperature is 20-25 DEG C, inoculate fruit wine yeast nutrient solution, and be placed in fermentation cylinder for fermentation at such a temperature, and frequently supplement honey, fermenting to alcoholic strength is 10-12%, and pol is 6-8%;
5) clarify: existing by pectin water dissolution, then pour in fermented wine, and stir rapidly, leave standstill 8 hours, obtain eggfruit and to take care of health fruit wine.
6) encapsulate: after fruit wine tinning that eggfruit is taken care of health sealing, carry out disinfection, carry out afterwards packing, storing.
Described fruit wine yeast nutrient solution is by yolk fruit juice steam sterilizing 20 minutes under the condition of 110 DEG C, is cooled to 25 DEG C, then inoculates fruit wine yeast, at room temperature aerlbic culture 2-3 days, obtain fruit wine yeast nutrient solution.
Described step 4) in the yolk fruit juice that adds be 85%, fruit wine yeast nutrient solution is 15%.
Described step 5) in the add-on of pectin for adding 800-1000 ㎎ in often liter of fruit wine.
The invention has the beneficial effects as follows:
The strange taste of eggfruit fruit own removed by the eggfruit of the present invention fruit wine that takes care of health, and fruit wine is nutritious, excellent taste, and helpful digestion, reduce phlegm, kidney tonifying, produce refreshing effect to the mind, invigorate blood circulation keep fit, sedation-analgesia, decompression lipopenicillinase effect.
Embodiment
Embodiment 1
A kind of eggfruit takes care of health fruit wine, and its preparation process is as follows,
1) raw material selection cleaning: select fresh disease-free eggfruit, and clean with clear water, rear control solid carbon dioxide divides;
2) squeezing the juice: eggfruit juice extractor is squeezed the juice, through scraping panel filter elimination eggfruit impurity, with 80 object stainless steel sift net filtrations, obtaining eggfruit for subsequent use;
3) allocate: by yolk fruit juice: water, according to the ratio allotment yolk fruit juice juice of 1:1, is then 20% by sugariness to the sugar degree of honey egg fruit juice.
4) inoculate: under the state that temperature is 20 DEG C, inoculate fruit wine yeast nutrient solution, yolk fruit juice is 85%, and fruit wine yeast nutrient solution is 15%, and be placed in fermentation cylinder for fermentation at such a temperature, and frequently supplement honey, fermenting to alcoholic strength is 12%, and pol is 6%;
5) clarify: add-on 900 ㎎ adding pectin in often liter of fruit wine, and stirring rapidly, leave standstill 8 hours, obtain eggfruit and to take care of health fruit wine.
6) encapsulate: after fruit wine tinning that eggfruit is taken care of health sealing, carry out disinfection, carry out afterwards packing, storing.
Embodiment 2
A kind of eggfruit takes care of health fruit wine, and its preparation process is as follows,
1) raw material selection cleaning: select fresh disease-free eggfruit, and clean with clear water, rear control solid carbon dioxide divides;
2) squeezing the juice: eggfruit juice extractor is squeezed the juice, through scraping panel filter elimination eggfruit impurity, with 80 object stainless steel sift net filtrations, obtaining eggfruit for subsequent use;
3) allocate: by yolk fruit juice: water, according to the ratio allotment yolk fruit juice juice of 1:1, is then 24% by sugariness to the sugar degree of honey egg fruit juice.
4) inoculate: under the state that temperature is 25 DEG C, inoculate fruit wine yeast nutrient solution, yolk fruit juice is 85%, and fruit wine yeast nutrient solution is 15%, and be placed in fermentation cylinder for fermentation at such a temperature, and frequently supplement honey, fermenting to alcoholic strength is 10%, and pol is 8%;
5) clarify: add-on 1000 ㎎ adding pectin in often liter of fruit wine, and stirring rapidly, leave standstill 8 hours, obtain eggfruit and to take care of health fruit wine.
6) encapsulate: after fruit wine tinning that eggfruit is taken care of health sealing, carry out disinfection, carry out afterwards packing, storing.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. eggfruit takes care of health a fruit wine, it is characterized in that,
1) raw material selection cleaning: select fresh disease-free eggfruit, and clean with clear water, rear control solid carbon dioxide divides;
2) squeezing the juice: eggfruit juice extractor is squeezed the juice, through scraping panel filter elimination eggfruit impurity, with 80 object stainless steel sift net filtrations, obtaining eggfruit for subsequent use;
3) allocate: by yolk fruit juice: water, according to the ratio allotment yolk fruit juice juice of 1:1, is then 20-24% by sugariness to the sugar degree of honey egg fruit juice.
4) inoculate: under the state that temperature is 20-25 DEG C, inoculate fruit wine yeast nutrient solution, and be placed in fermentation cylinder for fermentation at such a temperature, and frequently supplement honey, fermenting to alcoholic strength is 10-12%, and pol is 6-8%;
5) clarify: existing by pectin water dissolution, then pour in fermented wine, and stir rapidly, leave standstill 8 hours, obtain eggfruit and to take care of health fruit wine.
6) encapsulate: after fruit wine tinning that eggfruit is taken care of health sealing, carry out disinfection, carry out afterwards packing, storing.
2. eggfruit according to claim 1 takes care of health the preparation method of fruit wine, it is characterized in that described fruit wine yeast nutrient solution is by yolk fruit juice steam sterilizing 20 minutes under the condition of 110 DEG C, be cooled to 25 DEG C, then fruit wine yeast is inoculated, at room temperature aerlbic culture 2-3 days, obtains fruit wine yeast nutrient solution.
3. eggfruit according to claim 1 takes care of health the preparation method of fruit wine, it is characterized in that step 4) in the yolk fruit juice that adds be 85%, fruit wine yeast nutrient solution is 15%.
4. the preparation method of Lemon wine according to claim 1, is characterized in that step 5) in the add-on of pectin for adding 800-1000 ㎎ in often liter of fruit wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510098131.2A CN104726273A (en) | 2015-03-05 | 2015-03-05 | Eggfruit health fruit wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510098131.2A CN104726273A (en) | 2015-03-05 | 2015-03-05 | Eggfruit health fruit wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104726273A true CN104726273A (en) | 2015-06-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510098131.2A Pending CN104726273A (en) | 2015-03-05 | 2015-03-05 | Eggfruit health fruit wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN104726273A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583788A (en) * | 2021-09-02 | 2021-11-02 | 河北农业大学 | Sweet red date fruit wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| JP2004187663A (en) * | 2002-12-11 | 2004-07-08 | Masao Iso | Mixed beverage or food product containing rice |
| CN101372655A (en) * | 2007-08-23 | 2009-02-25 | 马培瑶 | Tropical and subtropical fruits spirit |
| CN103571680A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method for lucuma-nervosa fruit wine |
-
2015
- 2015-03-05 CN CN201510098131.2A patent/CN104726273A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262319A (en) * | 1999-02-02 | 2000-08-09 | 马月俊 | Yulin fruit wine |
| JP2004187663A (en) * | 2002-12-11 | 2004-07-08 | Masao Iso | Mixed beverage or food product containing rice |
| CN101372655A (en) * | 2007-08-23 | 2009-02-25 | 马培瑶 | Tropical and subtropical fruits spirit |
| CN103571680A (en) * | 2012-07-24 | 2014-02-12 | 黑龙江省轻工科学研究院 | Preparation method for lucuma-nervosa fruit wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583788A (en) * | 2021-09-02 | 2021-11-02 | 河北农业大学 | Sweet red date fruit wine and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |
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| WD01 | Invention patent application deemed withdrawn after publication |