Red raspberry health wine and brewing process thereof

A technology of red raspberry and health wine, which is applied in the field of health drinks, can solve the problems of no use, etc., and achieve the effect of strong and mellow taste, unique flavor and strong ester aroma

Inactive Publication Date: 2008-10-15
SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But so far, there is no report on using modern biotechnology and fermentation technology to full

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Red raspberry sorting, fruit crushing and enzymatic hydrolysis: select red raspberry and wolfberry fruits with good maturity, high sugar content, no insects, and no rot, rinse with clean water; fresh red raspberry fruit is 60% by weight 10% of Lycium barbarum is mixed and then the fruit is crushed, and in the crushing process, pectinase and cellulase for fruit juice production are added according to the ratio of 50 enzyme activity units / 100 grams of fresh juice and 30 enzyme activity units / 100 grams of fresh juice. temperature treatment.

[0024] Adjust the acidity and adjust the ingredients: add 150g / L honey and 150g / L rock sugar to the fruit juice, then add 60ml / L potassium tartrate with a concentration of 0.5mol / L, add SO 2 make where SO 2 The content is 30-50mg / L, the acidity of the juice is adjusted to 6-8g / L in terms of citric acid, and the pH of the juice is adjusted to 2.9-3.3.

[0025] Main fermentation (pre-fermentation): add activated Saccharomyces cerevisi...

Embodiment 2

[0038] The difference from Example 1 is:

[0039] Red raspberry sorting, fruit crushing and enzymatic hydrolysis: select red raspberry and wolfberry fruit with good maturity, high sugar content, no insects, and no rot, rinse with clean water; fresh red raspberry fruit is 70% by weight 15% of Lycium barbarum is mixed and then the fruit is crushed, and in the crushing process, pectinase and cellulase for fruit juice production are added according to the ratio of 500 enzyme activity units / 100 grams of fresh juice and 300 enzyme activities units / 100 grams of fresh juice. temperature treatment.

[0040]Adjust the acidity and adjust the ingredients: add 100g / L honey and 150g / L rock sugar to the fruit juice, then add 60ml / L potassium tartrate with a concentration of 0.5mol / L, add SO 2 make where SO 2 The content is 30-50mg / L, the acidity of the juice is adjusted to 6-8g / L in terms of citric acid, and the pH of the juice is adjusted to 2.9-3.3.

[0041] Main fermentation (pre-ferme...

Embodiment 3

[0048] The difference from Example 1 is:

[0049] Red raspberry sorting, fruit crushing and enzymatic hydrolysis: select red raspberry and wolfberry fruit with good maturity, high sugar content, no insects, and no rot, rinse with clean water; fresh red raspberry fruit is 65% by weight 12% of Lycium barbarum is mixed and then the fruit is crushed, and in the crushing process, pectinase and cellulase for fruit juice production are added according to the ratio of 150 enzyme activity units / 100 grams of fresh juice and 180 enzyme activity units / 100 grams of fresh juice. temperature treatment.

[0050] Adjust the acidity and adjust the ingredients: add honey 100g / L, 100g / L to the juice, then add potassium tartrate 62ml / L with a concentration of 0.5mol / L, add SO 2 make where SO 2 The content is 30-50mg / L, the acidity of the juice is adjusted to 6-8g / L in terms of citric acid, and the pH of the juice is adjusted to 2.9-3.3.

[0051] Main fermentation (pre-fermentation): add the act...

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PUM

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Abstract

The invention relates to health care beverage, in particular to raspberry health wine and a method for brewing the same. The health wine contains raspberry, medlar and honey. The brewing process comprises the following steps of: crushing the rinsed raspberry and the medlar and adding pectinase and cellulose during crushing to perform zymohydrolysis; adding the honey and regulating the acidity by adopting potassium tartrate; adding Saccharomyces cerevisiae into fruit juice to perform primary fermentation and solid-liquid separation; adding ester flavor yeast into the separated fruit juice to perform secondary fermentation, esterifying the fermented fruit juice and reducing the acidity naturally for the solid-liquid separation, and receiving the raspberry health wine which is aged filtrate, namely the raspberry health brut. The method uses biotechnology and fermentation technology, regulates the acidity before the raspberry wine is fermented and uses the technology of microorganism natural acidity reduction during the process of the secondary fermentation so as to maintain, balance and coordinate nutrient contents in the raspberry, the medlar and the honey, resist oxidation and regulate body immunity and other biological functions, so that the health wine has full-bodied raspberry fruit flavor and special flavor.

Description

technical field [0001] The invention relates to a health drink, in particular to a red raspberry health wine and a brewing method thereof. Background technique [0002] Raspberry (Rubus idaeus) belongs to the perennial small shrub of Rubus in the family Rosaceae, commonly known as tray, raspberry, etc. in the northeast region. The fruit is an aggregate fruit, and it is a red fruit when ripe. Its ripe fruit is soft and juicy, pleasant in color and unique in flavor. Raspberry berries are rich in sugar, organic acids, vitamin C, vitamin E, vitamin P, vitamin B9 and hematopoietic compounds, and become a medicinal food that is beneficial to disease prevention and treatment. Raspberry fruits contain a large amount of tanned acid (content Up to 1.5-2.0mg / 100g fresh fruit) and a large number of natural plant SOD (superoxide dismutase), raspberry ketone, salicylic acid (natural aspirin), etc., have special effects on colon cancer, cervical cancer, breast cancer and pancreatic cancer...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张惠文张成刚李旭苏振成吕英杰
Owner SHENYANG INST OF APPLIED ECOLOGY - CHINESE ACAD OF SCI
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