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Preparation method of hami melon solid-state fermented wine

A technology of solid-state fermentation and cantaloupe, applied in the field of beverage and wine products and winemaking, can solve the problems of no nutrition, impure taste, low alcohol content, etc., and achieve the effects of rich nutrients, unique taste and good nutrients

Inactive Publication Date: 2015-01-14
王怀能 +2
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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 wine and its preparation method, to solve the defects of low alcohol content, no nutrition and impure taste in the existing cantaloupe wine, and the cantaloupe wine of the present invention not only has the same alcohol content as ordinary liquor , and basically sugar-free, at the same time, it can better reflect the nutrients and good taste that cantaloupe wine should have, and the function of nourishing the body

Method used

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Examples

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Embodiment

[0023] A cantaloupe wine is composed of the following components in parts by weight: 220kg of cantaloupe, 30kg of wolfberry, 10kg of safflower, 70kg of sorghum, and 86kg of sorghum.

[0024] The preparation method is as follows:

[0025] First, crush 220kg of Hami melon and use supercritical fluid CO 2 The extraction technology is used to extract the cantaloupe extract, and then the remaining residue of the cantaloupe is dried for later use; at the same time, 30kg of wolfberry is treated with supercritical CO 2 Extraction technology is used to extract the wolfberry extract, and then dry the remaining residue of wolfberry for later use.

[0026] Next, dry the residues of cantaloupe and wolfberry in an oven at a constant temperature of 80°C for 30 minutes. It is better to dry until the aroma of cantaloupe and wolfberry is obvious. After taking it out, mix it with safflower, sorghum, and tartary buckwheat, and add warm water at 80°C Soak for 3 hours, steam in a retort, spread t...

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PUM

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Abstract

The invention discloses a preparation method of hami melon solid-state fermented wine, belonging to the field of an alcoholic drink product. The hami melon wine is characterized by comprising the following active ingredients in parts by weight: 220-260 parts of hami melon, 20-40 parts of wolfberry, 5-15 parts of safflower, 60-85 parts of sorghum bicolor, and 80-100 parts of tartary buckwheat. The hami melon wine not only has the same alcoholic strength as that of the common spirits, but also basically has no sugar, and the nutritional ingredients and excellent mouth feeling of the hami melon wine can be better reflected.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a Hami melon wine and a preparation method thereof. It belongs to the field of beverage and wine products. Background technique [0002] Liquor belongs to a kind of mass consumer goods that people drink daily, but because the cantaloupe wine produced by traditional technology is basically brewed by soaking, the alcohol content is high and the taste is impure, which cannot meet the needs of daily people drinking liquor. The cantaloupe wine brewed by the fermentation process generally has an alcohol content of about 12 degrees, which is not suitable for the drinking habits of the people in Xinjiang, the main producing area of ​​cantaloupe, and also has great restrictions on consumption. Publication number CN103074195A, Hami melon wine, is obtained by adding yeast to ferment for the first time, and then distilled to extract cantaloupe wine, but the cantaloupe wine o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 王怀能谢广民赵龙旭
Owner 王怀能
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