Fructus averrhoae carambolae wine and production method thereof
A technology of fruit wine and carambola, which is applied in the fields of medical formula, preparation of alcoholic beverages, plant raw materials, etc. It can solve problems such as the difficulty in controlling the acidity and astringency of fruit wine, stagnation in the production of carambola fruit wine, and the complicated production process of carambola fruit wine. , to achieve the effects of easy large-scale production, improved color and taste, and smooth entrance
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Embodiment 1
[0032] A kind of carambola fruit wine, it is made from the following raw materials of weight ratio, carambola 120-150 parts, roselle 20-25 parts, silkworm chrysalis 15-20 parts, apocynum leaves 18-24 parts, spiny taro 10-16 parts, papaya 16-26 parts.
[0033] Above-mentioned each component is made the production method of a kind of carambola fruit wine of the present invention, main steps are:
[0034] Step 1. Raw material processing
[0035] Select the carambola that is fully ripe, rich in aroma, mildew-free, rot-free, pest-infested, and green-green as the raw material, clean it, remove the peel, take out the core or seeds, and crush it into 5 pieces in a general-purpose fruit crusher. -6mm particles, put the crushed particle pulp into a beater for beating, and make carambola pulp for subsequent use;
[0036] Step 2, enzymatic hydrolysis
[0037] Put the carambola pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to the fermenter, control t...
Embodiment 2
[0045] A kind of carambola fruit wine, its preferred weight ratio is, 120-140 parts of carambola, 20-23 parts of roselle, 15-19 parts of silkworm chrysalis, 18-22 parts of apocynum leaves, 10-14 parts of spiny taro, 10-14 parts of tomato Papaya 16-23 parts.
[0046] Above-mentioned each component is made the production method of a kind of carambola fruit wine of the present invention, is identical with the preparation method of embodiment 1.
Embodiment 3
[0048] A kind of carambola fruit wine, its optimal weight ratio is, 130 parts of carambola, 22 parts of roselle, 17 parts of silkworm chrysalis, 20 parts of apocynum leaves, 12 parts of japonica and 20 parts of papaya.
[0049] Above-mentioned each component is made the production method of a kind of carambola fruit wine of the present invention, is identical with the preparation method of embodiment 1.
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