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 effects of strong and mellow taste, enhancing immunity and anti-oxidation, and strong ester aroma
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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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