Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof

A short-stemmed five plus and blueberry fruit technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of potency loss and other problems, and achieve the effects of short production cycle, long aftertaste, and maintaining aroma and style

Inactive Publication Date: 2010-02-17
DANDONG HUANING TIANJIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aranthosides have been shown to improve acuity and physical s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Take 300 kilograms of Acanthopanax short-stemmed and 100 kilograms of blueberry fruit. After mixing, use a screw pump to pump into a hot and cold cylinder and heat to 50°C; add 60 grams of pectinase, stir and enzymatically; 2 hours later, the enzymatic hydrolysis pump Squeeze into the squeezer; obtain 320 kg of squeezed enzymatic hydrolysis juice; pump 320 kg of enzymatic hydrolysis juice into a hot and cold tank for secondary enzymolysis, add 24 grams of pectinase, and control the enzymatic hydrolysis temperature at 45℃-50℃, After 2 hours of enzymolysis, raise the temperature of the enzymatic juice to 95℃ for 10 minutes and cool to room temperature; filter with a diatomaceous earth filter to obtain 300 kg of enzymatic clear juice; add 300 kg of enzymatic clear juice to 70% deodorized alcohol by weight 100 kg, made into juice with an alcohol content of 17% by weight, and stored; take 400 kg of the above-mentioned alcoholic juice into a mixing tank, add 5...

Example Embodiment

[0029] Example 2

[0030] Take 1500 kg of Acanthopanax short-stemmed fruit and 1500 kg of blueberry fruit. After mixing, use a screw pump to pump into a hot and cold cylinder and heat to 40°C; add 120 g of pectinase, stir and enzymatically; 1 hour later, the enzymatic hydrolysis pump Squeeze into the squeezer; get 2400 kg of squeezed enzyme hydrolyzed juice; pump 2400 kg of enzymatic hydrolyzed juice into a hot and cold tank for secondary enzymolysis, add 60 grams of pectinase, and control the enzymatic hydrolysis temperature at 30℃-35℃, After 1 hour of enzymolysis, pass the enzymatic hydrolysis juice through a heat exchanger to inactivate the enzyme. The temperature of enzymatic hydrolysis is controlled at 120℃, and after 5 seconds, it is cooled to normal temperature; filtered with a diatomaceous earth filter to obtain 2150 kg of enzymatic hydrolysis juice; Add 416 kg of 60% deodorized alcohol by weight to 2150 kg of enzymatic hydrolyzed juice to make a juice with 10% alcohol by...

Example Embodiment

[0031] Example 3

[0032] Take 150 kg of Acanthopanax short-stemmed fruit and 250 kg of blueberry fruit. After mixing, use a screw pump to pump into a hot and cold cylinder and heat to 45°C; add 40 grams of pectinase, stir and enzymatically; 1.5 hours later, the enzymatic hydrolysis pump Squeeze into the squeezer; obtain 330 kg of squeezed enzymatic hydrolysis juice; pump 330 kg of enzymatic hydrolysis juice into a hot and cold tank for secondary enzymolysis, add 18 grams of pectinase, and control the enzymatic hydrolysis temperature at 35℃-40℃. After 1.5 hours of enzymolysis, raise the temperature of the enzymatic hydrolysis juice to 100℃ for 5 minutes, and then cool to room temperature; filter with a diatomaceous earth filter to obtain 310 kg of enzymatic hydrolysis juice; add 310 kg of enzymatic hydrolysis juice to 65% deodorized alcohol by weight 87 kg, made into juice with 15% alcohol content by weight, and stored; take 400 kg of the above-mentioned alcoholic juice into the ...

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PUM

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Abstract

The invention relates to blueberry acanthopanax sessiliflorus fruit wine and a brewing method thereof. The blueberry acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: blueberry fruit, acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: after mixing the blueberry fruits with the acanthopanax sessiliflorus fruits according to a certain proportion, pumping the blueberry fruits and the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by a screw pump, enzymolyzing, squeezing, enzymolyzing for the second time, killing enzyme, cooling, filtering, infusing in alcohol, storing, and adding an appropriate amount of red grape wine base, syrup, andthe like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting the aging and tumors and enhancing the immunity, has the significant effect on preventing cardio-cerebrovascular diseases especially, can improve the human immunity after being drunk frequently and is beneficial to health.

Description

technical field [0001] The invention relates to an alcoholic beverage and a preparation method thereof, in particular to brewing blueberry short-stalked five-stem fruit wine by using blueberries and five-stemmed five-stem fruit wine and a brewing method thereof. Background technique [0002] Short-stemmed Acathipanax and Wujiagins, English name: Manyprickle Acathopanax Root belongs to the genus Araliaceae. It grows in hillside forests and roadside bushes, and is distributed in Northeast, Central, East, and South China. [0003] According to research and analysis, the main components of Duangan Wujia are; polysaccharides, amino acids, fatty acids, vitamins A, B1, B2 and a large amount of carotene; contain sesamin, coumarin, flavonoids, xyloketone, non-aromatic unsaturated Organic acids, and mineral components such as manganese, copper, magnesium, cobalt, nickel, zinc, iron, sodium, potassium, calcium, etc. [0004] Modern medical research has proved that the action character...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 孙尤海
Owner DANDONG HUANING TIANJIAN FOOD
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