CN107841413A - A kind of brew method for piercing angle melon wine - Google Patents
A kind of brew method for piercing angle melon wine Download PDFInfo
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- CN107841413A CN107841413A CN201711219034.XA CN201711219034A CN107841413A CN 107841413 A CN107841413 A CN 107841413A CN 201711219034 A CN201711219034 A CN 201711219034A CN 107841413 A CN107841413 A CN 107841413A
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- angle melon
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- 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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Abstract
The present invention relates to fruit wine technical field, and in particular to a kind of brew method for piercing angle melon wine.The inventive method comprises the following steps：S1. selection thorn angle melon, is cleaned, and is cut into slices, and is dried, and is sprayed enzyme liquid, fermentation, is taken out Steam by water bath, then take out, and continues to dry producing thorn angle melon dry plate less than 8% to moisture；S2. natural sweet Wine yeast is added, after stirring companion uniformly, sealed fermenting, obtains fermentation green tea produced in Anhui Province；S3. take fermentation green tea produced in Anhui Province to be placed in container, add rock sugar, liquor made from sorghum, be sealed by fermentation；S4. filter, take filtrate, add regulation liquid, continue sealing 5 14 days, produce thorn angle melon wine.Present invention thorn angle melon drinking utensils is nutritious abundant, wine color is bright, light transmittance reaches 70%, pure color, it is fresh clearly in yellowish-brown, mouthfeel, loss of effective components is few, leaching rate is high, rich in nutriments such as vitamin, string and trace elements, has the function that good beauty, cleaning enteron aisle, promotes digestion.
Description
【Technical field】
The present invention relates to fruit wine technical field, and in particular to a kind of brew method for piercing angle melon wine.
【Background technology】
Pierce angle melon (Cucumis meluliferus) also known as fire ginseng fruit, thorn angle muskmelon, African angle melon, African honeydew melon, Mars
Fruit, sea cucumber fruit, golden hedgehog, Qi Wanuo fruits (Kiwano melon), horned melon, jelly melon, fiery day peach etc., category
The annual herbaceous plant of Curcurbitaceae Cucumis, epidermis are very rigid, uneven.Meat exquisiteness seediness, as cucumber
It is fresh and sweet in gel, taste.Originate in the southern Kalahari Desert area in Africa, present New Zealand, the U.S., Australia, intelligence
There is cultivation in the country such as profit, Germany, Zimbabwe.
Thorn angle melon seed is covered in gelatin-like material, and pericarp is rich in vitamin C and string.Thorn angle melon and fruit has in fact
Higher nutritive value, rich in nutrients such as iron, potassium, calcium, magnesium, wherein iron content is higher, is 4 times of cherry, together for it
Shi Hanyou vitamin B1s, B2, B3, B6 and vitamin C, anthocyanidin, carrotene and water-soluble dietary fiber etc., disappear with antibacterial
Inflammation, beauty and skin care, cleaning enteron aisle, toxin expelling, weight reducing, promotion digest, built up health, improve body immunity, improve sleep, calm the nerves
Cerebrum tonifying, body-building promoting blood circulation and other effects.In addition, thorn angle melon or a kind of rare sugar-free fruit, are especially suitable for the elderly and glycosuria
Patient eats.
The mouthfeel of directly edible thorn angle melon is poor, in the thorn angle melon product of exploitation, in currently available technology, and seldom research
On thorn angle melon to be developed into the report of fruit wine, the method for preparing fruit wine such as grape, lemon according to other prepares thorn angle melon wine
If, poor taste, color is muddy, and the nutriment that can be leached is few, wastes raw material.
【The content of the invention】
The goal of the invention of the present invention is：For technical problem, a kind of thorn angle melon of the present invention in above-mentioned background technology be present
The brew method of wine, thorn angle melon drinking utensils is nutritious abundant, and wine color is bright, and light transmittance reaches 70%, pure color, in yellowish-brown
Color, mouthfeel is fresh clearly, and loss of effective components is few, and leaching rate is high, rich in nutriments such as vitamin, string and trace elements,
There is good beauty, cleaning enteron aisle, promote digestion.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of brew method for piercing angle melon wine, comprises the following steps：
S1. the ripe thorn angle melon of 8-9 layers is selected, is cleaned, thickness is cut into as thorn angle green tea produced in Anhui Province thick 5-20mm, dries to moisture and contain
Measure for 25-35% when, surface sprinkling relative to thorn 0.05-0.5 times of angle melon enzyme liquid, be put into sealing container the 12-48 that ferments
After hour, taking-up is placed in 100-125 DEG C of environment Steam by water bath 1-5min, then takes out, and continues to dry to moisture less than 8%
Thorn angle melon dry plate is produced, it is standby；
S2. toward thorn angle green tea produced in Anhui Province in add natural sweet Wine yeast, stir with uniformly after, sealed fermenting 24-60 hours, obtain fermentation melon
Piece, it is standby；
S3. take fermentation green tea produced in Anhui Province to be placed in container, add rock sugar, the 1-5 times of alcoholic strength of 0.1-0.5 times of fermentation green tea produced in Anhui Province weight
The liquor made from sorghum of 45-60 degree, sealing container fermentation 1.5-3 months are standby；
S4. filter, take filtrate, filtrate is placed in another container, add regulation liquid, continue sealing 5-14 days, produce thorn
Angle melon wine.
The scheme further optimized, the enzyme liquid are made up of the raw material of following weight part ratio：The cellulase of 10-25 parts,
The hemicellulase, PLA 5-10 parts, pectase 1-5 parts and hay bacillus secretion gelatinase 0.5-3.5 part compositions of 5-15 parts.
The scheme further optimized, the addition of the natural sweet Wine yeast is the 1-6% of thorn angle green tea produced in Anhui Province weight.
The scheme further optimized, the regulation liquid are made up of the raw material of following weight part ratio：Water 90-95%, urea
0.5-1.9%, uric acid 0.01-0.06%, inorganic salts 0.8-1.5%, sodium acid carbonate 0.1-0.6%.
The scheme further optimized, the addition of the regulation liquid is the 0.5-2.5% of total solution weight.
The scheme further optimized, the container are selected from lucifuge vial, ceramic bottle, and the container is using preceding by disappearing
Poison, sterilization.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. because a thickness pericarp is contained on thorn angle melon surface, while vitamin C and string are also enriched in pericarp, pulp
In contain a large amount of colloid substances, if not carrying out immersion directly by drying and preparing fruit wine, dissolubility is poor, active principle dissolution
Rate is low, while the shortcomings that easily going mouldy with fruit wine muddy stain, poor taste also be present.The present invention is by the way that thorn angle melon is cut into slices, so
Dry afterwards to a certain degree, add enzyme liquid, change its property, promote the dissolution of active ingredient；Then fermented, finally added again
Add regulation liquid, adjust fruit wine mouthfeel, obtain present invention thorn angle melon wine.Present invention thorn angle melon drinking utensils is nutritious abundant, and wine color is saturating
Bright, light transmittance reaches 70%, and pure color, in yellowish-brown, mouthfeel is fresh clearly, is scored to the personnel of foretasting, far above tradition
The method of preparation.Tannin content is 0.6-1.2g/L in present invention thorn angle melon wine, extract 16-23g/L, and total sulfur dioxide is low
In 180mg/L, rich in nutriments such as vitamin, string and trace elements, there is good beauty, cleaning enteron aisle, promote
Enter the effect of digestion.
2. composition can improve the gelatin for piercing transparent material in the melon of angle by rational proportion in enzyme liquid of the present invention after effect
Performance, part of gelatin is decomposed, is reached while fibrous framework structure is kept, can significantly improve porosity and hydrophilic again
Property, can help to pierce the active ingredient in the melon of angle separates out, while avoids some to influence muddy macromolecular again and suction out.PLA,
Pectase and hay bacillus secretion gelatinase can promote these dissolvable into resolving into gelatin, pectin and proteases for decomposing
The active component that can be separated out.
3. the inventive method is finally adding a certain proportion of regulation liquid, adjust the mineral matter in liquid and can adjust and fermented
Caused organic matter in journey, regulation thorn angle melon wine mouthfeel and the purpose of alcoholic degree are played, reduces acerbity, mouthfeel is more aromatic after addition
It is tasty, that is, have wine it is mellow, enjoy endless aftertastes, and maximum program save thorn angle melon mouthfeel and nutriment.By the present invention
Method addition adjusts liquid and is not added with adjusting liquid, and other preparation methods are the same, and two kinds of thorn angle melon wine are made, and is randomly choosing 60 hobbies
The examination person of drinking of fruit wine is evaluated mouthfeel, is drunk using blind examination, wherein there is 55 examination persons of drinking to like present invention thorn angle melon wine, is accounted for
91.2% has 3 examination persons of drinking to think that two kinds of mouthfeels are the same, has 2 examination persons of drinking to like being not added with the sample for adjusting liquid, in the examination person of drinking
Also score is higher in terms of outward appearance, mouthfeel, aftertaste and fragrance in the scoring provided.
【Embodiment】
With reference to embodiment, the invention will be further described.
Embodiment 1
A kind of brew method for piercing angle melon wine, comprises the following steps：
S1. the ripe thorn angle melon of 8-9 layers is selected, is cleaned, thickness is cut into as thorn angle green tea produced in Anhui Province thick 5mm, dries to moisture
For 25% when, surface sprinkling relative to thorn 0.5 times of angle melon enzyme liquid, be put into after being fermented 12 hours in sealing container, taking-up is put
In 100 DEG C of environment Steam by water bath 5min, then take out, continue to dry producing thorn angle melon dry plate less than 8% to moisture, it is standby
With；
Wherein, enzyme liquid is made up of the raw material of following weight part ratio：10 parts of cellulase, 5 parts of hemicellulase, 5 parts
PLA, 1 part of pectase and 0.5 part of hay bacillus secretion gelatinase composition.
S2. toward thorn angle green tea produced in Anhui Province in add natural sweet Wine yeast, stir with uniformly after, sealed fermenting 60 hours, obtain fermentation green tea produced in Anhui Province,
It is standby；
Wherein, the addition of natural sweet Wine yeast is the 1% of thorn angle green tea produced in Anhui Province weight.
S3. take fermentation green tea produced in Anhui Province to be placed in container, add rock sugar, the height of 1 times of 60 degree of alcoholic strength of 0.1 times of fermentation green tea produced in Anhui Province weight
Fine strain of millet wine, sealing container is fermented 3 months, standby；
S4. filter, take filtrate, filtrate is placed in another container, add regulation liquid, continue sealing 14 days, produce thorn angle
Melon wine.
Wherein, regulation liquid is made up of the raw material of following weight part ratio：It is water 90%, urea 0.5%, uric acid 0.01%, inorganic
Salt 0.8%, sodium acid carbonate 0.1%.The addition for adjusting liquid is the 2.5% of total solution weight.
In the present embodiment, container is selected from lucifuge vial, and the container passes through sterilization, sterilization before using.
Embodiment 2
A kind of brew method for piercing angle melon wine, comprises the following steps：
S1. the ripe thorn angle melon of 8-9 layers is selected, is cleaned, thickness is cut into as thorn angle green tea produced in Anhui Province thick 20mm, dries to moisture
For 35% when, surface sprinkling relative to thorn 0.5 times of angle melon enzyme liquid, be put into after being fermented 48 hours in sealing container, taking-up is put
In 125 DEG C of environment Steam by water bath 1min, then take out, continue to dry producing thorn angle melon dry plate less than 8% to moisture, it is standby
With；
Wherein, enzyme liquid is made up of the raw material of following weight part ratio：25 parts of cellulase, 15 parts of hemicellulase, gather
10 parts of lactic acid, 5 parts of pectase and hay bacillus secretion 3.5 parts of compositions of gelatinase.
S2. toward thorn angle green tea produced in Anhui Province in add natural sweet Wine yeast, stir with uniformly after, sealed fermenting 24 hours, obtain fermentation green tea produced in Anhui Province,
It is standby；
Wherein, the addition of natural sweet Wine yeast is the 6% of thorn angle green tea produced in Anhui Province weight.
S3. take fermentation green tea produced in Anhui Province to be placed in container, add rock sugar, the height of 5 times of 45 degree of alcoholic strengthes of 0.5 times of fermentation green tea produced in Anhui Province weight
Fine strain of millet wine, sealing container is fermented 1.5 months, standby；
S4. filter, take filtrate, filtrate is placed in another container, add regulation liquid, continue sealing 5 days, produce thorn angle melon
Wine.
Wherein, regulation liquid is made up of the raw material of following weight part ratio：It is water 95%, urea 1.9%, uric acid 0.06%, inorganic
Salt 1.5%, sodium acid carbonate 0.6%.The addition for adjusting liquid is the 0.5% of total solution weight.
In the present embodiment, container is selected from ceramic bottle, and the container passes through sterilization, sterilization before using.
Embodiment 3
A kind of brew method for piercing angle melon wine, comprises the following steps：
S1. the ripe thorn angle melon of 8-9 layers is selected, is cleaned, thickness is cut into as thorn angle green tea produced in Anhui Province thick 13mm, dries to moisture
For 30% when, surface sprinkling relative to thorn 0.27 times of angle melon enzyme liquid, be put into after being fermented 30 hours in sealing container, taking-up is put
In 118 DEG C of environment Steam by water bath 2.5min, then take out, continue to dry producing thorn angle melon dry plate less than 8% to moisture, it is standby
With；
Wherein, enzyme liquid is made up of the raw material of following weight part ratio：18 parts of cellulase, 10 parts of hemicellulase, gather
7.5 parts of lactic acid, 3 parts of pectase and hay bacillus secretion 2 parts of compositions of gelatinase.
S2. toward thorn angle green tea produced in Anhui Province in add natural sweet Wine yeast, stir with uniformly after, sealed fermenting 42 hours, obtain fermentation green tea produced in Anhui Province,
It is standby；
Wherein, the addition of natural sweet Wine yeast is the 3.5% of thorn angle green tea produced in Anhui Province weight.
S3. take fermentation green tea produced in Anhui Province to be placed in container, add rock sugar, the height of 3 times of 55 degree of alcoholic strengthes of 0.3 times of fermentation green tea produced in Anhui Province weight
Fine strain of millet wine, sealing container is fermented 2.5 months, standby；
S4. filter, take filtrate, filtrate is placed in another container, add regulation liquid, continue sealing 10 days, produce thorn angle
Melon wine.
Wherein, regulation liquid is made up of the raw material of following weight part ratio：It is water 92%, urea 1.2%, uric acid 0.03%, inorganic
Salt 1.2%, sodium acid carbonate 0.3%.The addition for adjusting liquid is the 1.5% of total solution weight.
In the present embodiment, container is selected from lucifuge vial, and the container passes through sterilization, sterilization before using.
The implementation result of embodiment 4
Laboratory sample：By the inventive method embodiment 1-3 preparation method carry out that sample 1-3 is prepared.
Control sample：
Control sample 1：Conventionally carry out preparing thorn angle melon wine, specially pierce angle melon → cut sheet → alcoholic strength
The liquor made from sorghum of 45-60 degree, sealing container 2 months → finished product of fermentation；Obtain control sample 1；
Control sample 2：Except being not added with enzyme liquid in step S1, other preparation methods obtain control sample 2 with embodiment 3；
Control sample 3：There is no the step of step S2, by other method with embodiment 3, obtain control sample 3；
Control sample 4：Without regulation liquid is added in S4 steps, other preparation methods obtain control sample 4 with embodiment 3.
Experimental result is evaluated：
Mouthfeel and ocular estimate：The examination person of drinking of 60 hobby fruit wine of random selection carries out mouthfeel and outward appearance to experiment each sample
Evaluation, using blind trial, everyone is given a mark to each sample respectively, and total score 10 is divided, respectively from outward appearance, mouthfeel, aftertaste and
Scored in fragrance impression, experimental result is shown in Table 1.
The sensory evaluation result of table 1
| Outward appearance | Mouthfeel | Aftertaste | Fragrance | |
| Sample 1 | 9.8 | 9.5 | 8.7 | 9.2 |
| Sample 2 | 9.1 | 9.2 | 9.0 | 9.1 |
| Sample 3 | 9.6 | 9.7 | 9.3 | 9.5 |
| Control sample 1 | 6.8 | 6.4 | 6.3 | 6.6 |
| Control sample 2 | 7.9 | 7.6 | 7.1 | 7.6 |
| Control sample 3 | 8.8 | 8.1 | 7.7 | 8.2 |
| Control sample 4 | 9.1 | 8.3 | 8.6 | 8.0 |
From table 1 it follows that the sample 1-3 prepared scores on outward appearance, mouthfeel, aftertaste and fragrance of the invention are substantially excellent
In control sample, wine color is bright, and mouthfeel is fragrant, retains the fruity of spinosity angle melon and fruit.
Because iron most easily loses relative to other nutriments in process, can most reflect in process to piercing angle
Nutriment situation changes in melon, therefore reflects nutriment situation in sample to the iron content in each sample.Soak simultaneously
Go out the content of thing also can in surface sample active ingredient leaching situation.What each sample quantitatively detected the results are shown in Table 2.
The quantitative testing result of table 2
From Table 2, it can be seen that the iron content and extract content of sample prepared by the present invention are higher than control sample, it was demonstrated that
The inventive method preferably can leach the nutritional ingredient pierced in the melon of angle, and active constituent content is high, nutritious.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of brew method for piercing angle melon wine, it is characterised in that comprise the following steps：
S1. the ripe thorn angle melon of 8-9 layers is selected, is cleaned, is cut into thickness as thorn angle green tea produced in Anhui Province thick 5-20mm, dries to moisture and is
During 25-35%, on surface, sprinkling is put into fermentation 12-48 hours in sealing container relative to the enzyme liquid of 0.05-0.5 times of angle melon of thorn
Afterwards, taking-up is placed in 100-125 DEG C of environment Steam by water bath 1-5min, then takes out, and continues drying and is produced to moisture less than 8%
Angle melon dry plate is pierced, it is standby；
S2. toward thorn angle green tea produced in Anhui Province in add natural sweet Wine yeast, stir with uniformly after, sealed fermenting 24-60 hours, obtain fermentation green tea produced in Anhui Province,
It is standby；
S3. take fermentation green tea produced in Anhui Province to be placed in container, add rock sugar, the 1-5 times of alcoholic strength 45-60 of 0.1-0.5 times of fermentation green tea produced in Anhui Province weight
The liquor made from sorghum of degree, sealing container fermentation 1.5-3 months are standby；
S4. filter, take filtrate, filtrate is placed in another container, add regulation liquid, continue sealing 5-14 days, produce thorn angle melon
Wine.
2. a kind of brew method for piercing angle melon wine according to claim 1, it is characterised in that the enzyme liquid is by following weight
The raw material composition of part ratio：The cellulase of 10-25 parts, the hemicellulase of 5-15 parts, 5-10 parts PLA, 1-5 part pectases
With 0.5-3.5 parts hay bacillus secretion gelatinase composition.
3. a kind of brew method for piercing angle melon wine according to claim 1, it is characterised in that the natural sweet Wine yeast
Addition is the 1-6% of thorn angle green tea produced in Anhui Province weight.
4. a kind of brew method for piercing angle melon wine according to claim 1, it is characterised in that the regulation liquid is by following heavy
Measure the raw material composition of part ratio：Water 90-95%, urea 0.5-1.9%, uric acid 0.01-0.06%, inorganic salts 0.8-1.5%, carbonic acid
Hydrogen sodium 0.1-0.6%.
A kind of 5. brew method for piercing angle melon wine according to claim 1, it is characterised in that the addition of the regulation liquid
For the 0.5-2.5% of total solution weight.
6. a kind of brew method for piercing angle melon wine according to claim 1, it is characterised in that the container is selected from lucifuge glass
Glass bottle, ceramic bottle, the container pass through sterilization, sterilization before using.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711219034.XA CN107841413A (en) | 2017-11-28 | 2017-11-28 | A kind of brew method for piercing angle melon wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711219034.XA CN107841413A (en) | 2017-11-28 | 2017-11-28 | A kind of brew method for piercing angle melon wine |
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ID=61680575
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| CN107083313A (en) * | 2017-06-29 | 2017-08-22 | 彭超昀莉 | Pierce the brewage process of angle melon Hawthorn Fruit Wine |
| CN107151611A (en) * | 2017-07-24 | 2017-09-12 | 湖南鼎康酒业发展有限公司 | A kind of brew method of red date fermentation wine |
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- 2017-11-28 CN CN201711219034.XA patent/CN107841413A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102010808A (en) * | 2010-07-20 | 2011-04-13 | 太原市汉波食品工业有限公司 | Red date wine and production process thereof |
| CN103789141A (en) * | 2014-02-24 | 2014-05-14 | 北京农业职业学院 | Purple sweet potato wine and preparation method thereof |
| CN104178407A (en) * | 2014-09-04 | 2014-12-03 | 安吉县森之蓝蓝莓专业合作社 | Method for preparing blueberry zero-degree fruit wine |
| CN104862197A (en) * | 2015-05-12 | 2015-08-26 | 于惠鲜 | Colorless cherokee rose fruit wine producing method |
| CN105176768A (en) * | 2015-10-17 | 2015-12-23 | 南陵县铭泽玉竹种植专业合作社 | Method for brewing cucumis metuliferus fruit wine |
| CN107083313A (en) * | 2017-06-29 | 2017-08-22 | 彭超昀莉 | Pierce the brewage process of angle melon Hawthorn Fruit Wine |
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