Red-raspberry acanthopanax sessiliflorus fruit wine and brewing method thereof

A technology of short-stemmed Wujia and red raspberry fruit is applied in the preparation of alcoholic beverages, which can solve the problems of easy spoilage and backward processing technology, and achieve the effects of shortening the aging and brewing time, high quality and outstanding wine.

Inactive Publication Date: 2012-05-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the fresh fruit picked by red raspberry is difficult to preserve and is easy to be spoiled, the red raspberry must be frozen and refrigerated within a few hours of picking. Many products are still in the development stage due to backward processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 300 kg of Acanthopanax acanthus and 100 kg of red tree berries, mix them and pump them into a hot and cold tank with a screw pump and heat to 50°C; add 60 grams of pectinase, stir, and enzymolyze; after 2 hours, enzymolyze The juice is pumped into the press and squeezed; 320 kg of squeezed enzymatic juice is obtained; 320 kg of enzymatic juice is pumped into a hot and cold cylinder for secondary enzymolysis, 24 grams of pectinase is added, and the enzymatic temperature is controlled at 45°C-50 ℃, after 2 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 95°C for 10 minutes, and cooled to room temperature; filtered through a diatomaceous earth filter to obtain 300 kg of enzymolysis clear juice; 300 kg of enzymolysis clear juice was added to 70% by weight 100 kilograms of deodorized alcohol are made into fruit juice with an alcohol content of 17% by weight, and stored; 400 kilograms of the above-mentioned alcoholic fruit juice is taken in th...

Embodiment 2

[0028] Take 1,500 kg of Acanthopanax acanthus and 1,500 kg of red tree berries, mix them and pump them into a hot and cold cylinder with a screw pump and heat to 40°C; add 120 grams of pectinase, stir, and enzymolyze; 1 hour later, enzymolyze The juice is pumped into the press and squeezed; 2400 kg of squeezed enzymolysis juice is obtained; 2400 kg of enzymolysis juice is pumped into the cold and hot cylinder for secondary enzymolysis, 60 grams of pectinase is added, and the enzymolysis temperature is controlled at 30°C-35 ℃, after 1 hour of enzymolysis, the enzymolysis juice is passed through a heat exchanger to inactivate the enzyme, the temperature of the enzymolysis is controlled at 120 ℃, and the cooling time is 5 seconds, and then cooled to room temperature; filter with a diatomaceous earth filter to obtain 2150 kg of enzymolysis clear juice Add 2150 kilograms of enzymolysis clear juice to 416 kilograms of 60% deodorized alcohol by weight to make fruit juice with 10% alco...

Embodiment 3

[0030] Take 150 kg of Acanthopanax acanthus and 250 kg of red tree berries, mix them and pump them into a hot and cold tank with a screw pump and heat to 45°C; add 40 grams of pectinase, stir, and enzymolyze; 1.5 hours later, enzymolyze The juice is pumped into the press and squeezed; 330 kg of squeezed enzymolysis juice is obtained; 330 kg of enzymolysis juice is pumped into a hot and cold cylinder for secondary enzymolysis, 18 grams of pectinase is added, and the enzymolysis temperature is controlled at 35°C-40 ℃, after 1.5 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 100°C for 5 minutes, and cooled to room temperature; filtered with a diatomaceous earth filter to obtain 310 kg of enzymolysis clear juice; 310 kg of enzymolysis clear juice was added to 65% by weight 87 kilograms of deodorized alcohol are made into fruit juice with an alcohol content of 15% by weight, and stored; 400 kilograms of the above-mentioned alcoholic fruit juice is taken i...

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PUM

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Abstract

The invention relates to red-raspberry acanthopanax sessiliflorus fruit wine and a brewing method thereof. The red-raspberry acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: red-raspberry fruit, acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: after mixing the red-raspberry fruits with the acanthopanax sessiliflorus fruits according to a certain proportion, pumping the red-raspberry 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, and the 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 red raspberry and acanthus acanthus fruit wine by using red raspberry and acanthus acanthus fruit 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 the 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, suberin, 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 characteristic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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