CN102344864A - Fruit wine of cassava - Google Patents

Abstract

The invention provides a formula of a fruit wine of cassava and a manufacturing method thereof. The formula which mainly comprises components of cassava, guava, jujube, and carambola is manufactured through technologies of fruit selection, cleaning, stewing, crushing, mixed fermentation, filtration, settling, blending, refrigeration treatment, aseptic filtration, bulking and the like. The fruit wine of cassava, which has the efficacies of appetite increase, digestion promotion, fatigue elimination, and nourishing and beauty treatment, has the characteristics of clear and bright color, and delicate fragrance and amenity and has good health care effects, is an ideal nutrient nourishing wine.

Description

A kind of cassava fruit wine

Technical field

The present invention relates to brewing technology, is a kind of cassava fruit wine specifically.

Background technology

Cassava is one of the world's three yampi classes (cassava, sweet potato, potato).In China south subtropics area, cassava is the fifth-largest crop that is only second to paddy rice, sweet potato, sugarcane and corn.In the fresh cassava piece root, generally contain moisture 69%, protein 1%, fat 0.2%, starch about 28%, vitamin contents is also abundanter, and tapioca (flour) is a high-quality starch, is easy to be the absorption of human body utilization, be the important source material of foodstuffs industry.But, according to retrieval, also not with cassava as the fermented fruit wine raw material.

Summary of the invention

In order to solve the technical problem of above-mentioned existence, and a kind of cassava fruit wine is provided.

The piscidia meat is very soft; Gravy is abundant, has a sweet taste, and contains protein, fat, carbohydrate Vitamin A, B, C; Calcium, phosphorus, iron; With vitamin C, Duo 8 times than citrus, than most ten times of banana, pawpaw, tomato, watermelon, pineapple etc.; The content of iron more is better than other fruit in the seed; Nutrition is extremely abundant, can improve a poor appetite, or the best fruit of skin maintenance and fat-reducing.Plant because of being particular about science, begin with regard to the suit bag film from fruitlet, up to fruit picking, fruit does not have poisoning, disease is polluted, and is isolated with the poisoning insect pest, is the green food of standard.

The tender and crisp succulence sugariness of smalt jujube is high, tastes to have apple flavor, pear flavor and date taste concurrently, is " jujube three flavors ".Its nutritive value is very high, and the laudatory title of " vitamin pill " is arranged, and many foods can purify the blood, skin maintenance.

Carambola is nutritious, can promote appetite, helps digest, and also has Ginseng Extract, nourishing beauty, the effect that light spot is preserved moisture.

The technical scheme of taking in order to realize the present invention is:

A kind of cassava fruit wine; It is characterized in that it is is main raw material with cassava and piscidia, smalt jujube, carambola; Its composition of raw materials is than being cassava 40%-60%, piscidia 10%-30%, smalt jujube 10%-30%, carambola 10%-30%; Cassava is through cleaning; Peeling, boiling is pulverized; Fruit is pulverized, and technologies such as mixed fermentation, filtration, heavy clear, allotment, freezing treatment, sterile filtration, can are made.

Described a kind of cassava fruit wine is characterized in that described cassava, should select fresh sweet cassava peeling for use and cuts into slices, and after putting into container and boiling, pulverizes.

The preparation method of described a kind of cassava fruit wine is characterized in that:

(1) selects piscidia, smalt jujube, the carambola of quality fresh, use high-pressure spray wash, remove base of fruit, pulverize;

(2) cassava after will pulverizing and fruit mix the fermentor tank of packing into, add yeast, and temperature is controlled at 18-25 ℃, and the time is 10-15 days;

(3) by prior art filter, heavy clear, allotment, freezing treatment, sterile filtration, can and get final product.

This product has appetite stimulator, promoting digestion, and Ginseng Extract, the effect of nourishing beauty, color is limpid, and delicate fragrance is pleasant, has both had the local flavor of tropical fruit, has the good health care effect again, is a kind of ideal nutritious tonifying wine.

Embodiment

Embodiment one

To select fresh sweet cassava double centner, peeling is also cut into slices, and after putting into container and boiling, pulverizes.

With selecting 50 kilograms of 50 kilograms of piscidias, smalt jujubes, 50 kilograms of the carambola of quality fresh, use high-pressure spray wash, remove base of fruit, pulverize;

Cassava after pulverizing and fruit are mixed the fermentor tank of packing into, add yeast, temperature is controlled at 18-25 ℃, and the time is 10-15 days;

By prior art filter, heavy clear, allotment, freezing treatment, sterile filtration, can and get final product.

Embodiment two

To select 210 kilograms of fresh sweet cassavas, peeling is also cut into slices, and after putting into container and boiling, pulverizes.

With selecting 70 kilograms of 70 kilograms of piscidias, smalt jujubes, 70 kilograms of the carambola of quality fresh, use high-pressure spray wash, remove base of fruit, pulverize;

Cassava after pulverizing and fruit are mixed the fermentor tank of packing into, add yeast, temperature is controlled at 18-25 ℃, and the time is 10-15 days;

By prior art filter, heavy clear, allotment, freezing treatment, sterile filtration, can and get final product.

Embodiment three

To select 250 kilograms of fresh sweet cassavas, peeling is also cut into slices, and after putting into container and boiling, pulverizes.

With selecting piscidia double centner, smalt jujube double centner, the carambola double centner of quality fresh, use high-pressure spray wash, remove base of fruit, pulverize;

Cassava after pulverizing and fruit are mixed the fermentor tank of packing into, add yeast, temperature is controlled at 18-25 ℃, and the time is 10-15 days;

By prior art filter, heavy clear, allotment, freezing treatment, sterile filtration, can and get final product.

Claims (3)

1. cassava fruit wine; It is characterized in that it is is main raw material with cassava and piscidia, smalt jujube, carambola; Its composition of raw materials is than being cassava 40%-60%, piscidia 10%-30%, smalt jujube 10%-30%, carambola 10%-30%; Cassava is through cleaning; Peeling, boiling is pulverized; Fruit is pulverized, and technologies such as mixed fermentation, filtration, heavy clear, allotment, freezing treatment, sterile filtration, can are made.

2. a kind of cassava fruit wine according to claim 1 is characterized in that described cassava, should select fresh sweet cassava peeling for use and cuts into slices, and after putting into container and boiling, pulverizes.

3. the preparation method of a kind of cassava fruit wine according to claim 1 is characterized in that:

(1) selects piscidia, smalt jujube, the carambola of quality fresh, use high-pressure spray wash, remove base of fruit, pulverize;

(2) cassava after will pulverizing and fruit mix the fermentor tank of packing into, add yeast, and temperature is controlled at 18-25 ℃, and the time is 10-15 days;

(3) by prior art filter, heavy clear, allotment, freezing treatment, sterile filtration, can get final product.