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Composite nourishing wine of hami melon

A technology of cantaloupe and nutritional wine, applied in the field of cantaloupe compound nutritional wine, can solve the problems of poor wine taste and single nutrition, and achieve the effects of good health care effect, good taste and less energy consumption

Inactive Publication Date: 2008-12-10
徐巧生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of cantaloupe compound nutritional wine, which solves the problem that the common cantaloupe wine is brewed with a single cantaloupe pulp as a raw material, so that the brewed wine has poor taste and single nutrition

Method used

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  • Composite nourishing wine of hami melon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Weigh 75 kilograms of Hami melon, peel it, and the peeled Hami melon seeds and Hami melon pulp are all pulverized into melon pulp, then weigh 12.5 kilograms of rice and mix it with melon pulp to form a slurry, and then add it to the slurry After adding raw distiller's koji with a weight of 0.25% of the slurry, the slurry is fermented at room temperature for 7 to 10 days, and then the wine lees and wine juice in the fermented slurry are separated by a centrifuge, and the wine juice is taken for later use;

[0024] (2) heat the wine juice prepared in step (1) to above 90°C, then after the wine juice is cooled to normal temperature, add 12.5 kilograms of white sugar in the wine juice, and add 0.1% distiller's koji, 0.5 % protease and 0.5% delipase, and then fermented for about ten days to obtain secondary fermentation liquor;

[0025] (4) in every liter of secondary fermentation wine liquid, add edible alcohol to adjust the alcohol degree of secondary fermentation wine...

Embodiment 2

[0027] (1) Weigh 70 kilograms of Hami melon, peel it, and the peeled Hami melon seeds and Hami melon pulp are all pulverized into melon pulp, then weigh 15 kilograms of rice and mix it with melon pulp to form a slurry, and then add it to the slurry After adding raw distiller's koji with a weight of 0.2% of the slurry, the slurry is fermented at room temperature for 7 to 10 days, and then the wine lees and wine juice in the fermented slurry are separated by a centrifuge, and the wine juice is taken for later use;

[0028] (2) heat the wine juice prepared in step (1) to above 90°C, then after the wine juice is cooled to normal temperature, add 10 kilograms of white sugar in the wine juice, and add 0.1% distiller's koji, 0.5 % protease and 0.5% delipase, and then fermented for about ten days to obtain secondary fermentation liquor;

[0029] (4) in every liter of secondary fermentation wine liquid, add edible alcohol to adjust the alcohol degree of secondary fermentation wine liqu...

Embodiment 3

[0031] (1) Weigh 80 kilograms of Hami melon, peel it, and the peeled Hami melon seeds and Hami melon pulp are all pulverized into melon pulp, then weigh 10 kilograms of rice and mix it with melon pulp to form a slurry, and then add it to the slurry After adding raw distiller's koji with a weight of 0.3% of the slurry, the slurry is fermented at room temperature for 7 to 10 days, and then the wine lees and wine juice in the fermented slurry are separated by a centrifuge, and the wine juice is taken for later use;

[0032] (2) heat the wine juice prepared in step (1) to above 90°C, then after the wine juice is cooled to normal temperature, add 15 kilograms of white sugar in the wine juice, and add 0.1% distiller's koji, 0.5 % protease and 0.5% delipase, and then fermented for about ten days to obtain secondary fermentation liquor;

[0033] (4) in every liter of secondary fermentation wine liquid, add edible alcohol to adjust the alcohol degree of secondary fermentation wine liqu...

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Abstract

The invention relates to a cantaloupe composite nutritive wine. The common cantaloupe wine is brewed by using single cantaloupe pulps as raw materials, which causes that the brewed wine has the problems of poor taste and single nutrient. To solve the problem, the invention adopts a technical proposal which that: weighing 70 to 80 kg of the cantaloupes and 10 to 15 kg of rice; peeling off and crushing the cantaloupes into slurry; mixing the slurry and the rice and adding uncooked starter into the mixture for fermentation; separating the mixture and extracting wine juice for heating and cooling; adding sugar, the starter, prolease and defatted enzyme into the wine juice; fermentating the mixed wine juice for about ten days to prepare the secondary fermented liquor; adding edible alcohol and edible acid into the secondary fermented liquor; aging and settling the mixture; and preparing the cantaloupe composite nutritive wine. The cantaloupe composite nutritive wine has the advantages of overall nutrition, good taste and health care effect, simple process, low cost and high quality.

Description

technical field [0001] The invention relates to the field of alcoholic beverages, in particular to a compound nutritional wine of Hami melon. Background technique [0002] Common cantaloupe wine is all brewed with a single cantaloupe pulp, and the average sugar content of the cantaloupe pulp is only 3 to 8%, which makes the wine taste bad and has a single nutrition, so few people use cantaloupe to make wine now. Contents of the invention [0003] The purpose of the present invention is to provide a kind of cantaloupe compound nutritional wine, which solves the problem that the common cantaloupe wine is brewed with a single cantaloupe pulp as a raw material, so that the brewed wine has poor taste and single nutrition. [0004] The technical scheme for realizing the above-mentioned purpose is: [0005] Hami melon compound nutritional wine is mainly made of the following raw materials in weight ratio: [0006] Hami melon 70-80 kg [0007] Rice 10~15kg [0008] White sugar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李树森
Owner 徐巧生
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