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Myrtle fruit wine

A technology for myrtle and fruit wine, applied in the field of myrtle fruit wine and its production, can solve the problems of the myrtle fruit being difficult to store, the way of eating is single, the nutritional components of the myrtle fruit being not fully utilized, and the like, and the production process is achieved. The effect of low cost, few by-products and high economic benefits

Inactive Publication Date: 2015-12-23
NANNING LONGSHENG AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that the existing myrtle fruit is not easy to store, the eating method is single, and the nutritional components of the myrtle fruit cannot be fully utilized, and a kind of myrtle fruit wine and its production method are provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 100 parts of myrtle fruit, 30 parts of rock sugar, 800 parts of rice, 5 parts of distiller's yeast, and 10 parts of drinking water; the preparation method includes yeast preparation, treatment of myrtle fruit, fermentation and sterilizing and bottling. The specific preparation method is as follows:

[0021] 1) Yeast preparation: soak all the rice in water for 60 minutes, add enough water to submerge the rice by 3cm, steam or cook, spread out to cool, sprinkle all the drinking water with cooling water, wait for natural cooling to room temperature, add all the koji, mix well After that, it was placed in a fermenter for sealed fermentation for 5 days, and the fermentation temperature was controlled at 22°C.

[0022] 2) Myrtle fruit treatment: picking fresh and ripe myrtle fruit, washing it with spring water or well water to remove impurities attached to the myrtle fruit; drying or drying the water content of the myrtle fruit at 40°C , sun-dried until the water content of t...

Embodiment 2

[0030] 80 parts of myrtle fruit, 20 parts of rock sugar, 500 parts of rice, 3 parts of distiller's yeast, and 5 parts of drinking water; the preparation method includes yeast preparation, treatment of myrtle fruit, fermentation and sterilizing and bottling, and the specific preparation method is as follows:

[0031] 1) Yeast preparation: soak all the rice in water for 30 minutes, add enough water to submerge the rice by 2cm, steam or cook, spread out to cool, sprinkle all the drinking water with cooling water, wait for natural cooling to room temperature, add all the koji, mix well Afterwards, it was placed in a fermenter for sealed fermentation for 2 days, and the fermentation temperature was controlled at 28°C.

[0032] 2) Myrtle fruit treatment: picking fresh and ripe myrtle fruit, washing it with spring water or well water to remove impurities attached to the myrtle fruit; drying or drying the water content of the myrtle fruit at 30°C , sun-dried until the water content of...

Embodiment 3

[0040] 90 parts of myrtle fruit, 25 parts of rock sugar, 700 parts of rice, 4 parts of distiller's yeast, and 8 parts of drinking water; the preparation method includes yeast preparation, treatment of myrtle fruit, fermentation and sterilizing and bottling, and the specific preparation method is as follows:

[0041] 1) Yeast preparation: soak all the rice in water for 50 minutes, add enough water to submerge the rice by 25cm, steam or cook, spread out to cool, sprinkle all the drinking water with cooling water, wait for natural cooling to room temperature, add all the koji, mix well Afterwards, it was placed in a fermenter for sealed fermentation for 4 days, and the fermentation temperature was controlled at 25°C.

[0042] 2) Myrtle fruit treatment: picking fresh and ripe myrtle fruit, washing it with spring water or well water to remove impurities attached to the myrtle fruit; drying or drying the water content of the myrtle fruit at 35°C , sun-dried until the water content o...

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Abstract

The invention discloses myrtle fruit wine and a preparation method of myrtle fruit wine. The myrtle fruit wine comprises 80 to 100 parts of myrtle fruits, 20 to 30 parts of rock candy, 500 to 800 parts of rice, 3 to 5 parts of mold culture and 5 to 10 parts of drinking water. The preparation method comprises the following steps that the rice, the mold culture and a small amount of drinking water are processed into yeast; the myrtle fruits are subjected to steaming and boiling cooking processing after being dried in the air; the myrtle fruits and the yeast are subjected to three times of fermentation and sterilization and bottle charging. The myrtle fruit wine adopts self-made yeast; raw materials are natural and have no toxic or side effect; yeast byproducts are few; the alcohol conversion rate is high; the yeast can be cyclically used; the manufacturing cost is lower; the higher economic benefits can be achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a myrtle fruit wine and a preparation method thereof. Background technique [0002] Myrtle is the fruit of the Myrtle plant Myrtle, also known as Myrtle, Zhazi, Shanzhu, Zhongni. Myrtle fruit is a wild fruit produced in the subtropics. It grows in hills, wilderness and roadsides, and can also be planted artificially in large areas. According to the "Dictionary of Chinese Medicine", myrtle fruit is famous for nourishing blood, nourishing beauty, and improving eyesight. It can be used to treat various types of anemia, physical weakness, spermatorrhea, neurasthenia, etc. [0003] The disease has a history of more than a thousand years. According to the modern science and technology research by Guangzhou Drug Control Institute, it is found that it is rich in various amino acids, various sugars, organic acids, phenols, flavonoid glycos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘良生
Owner NANNING LONGSHENG AGRI SCI & TECH
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