Blackberry acanthopanax sessiliflorus fruit wine and brewing method thereof

A short-stemmed five plus and blackberry technology, which is applied in the field of alcoholic beverages and its preparation, can solve the problems of backward processing technology, easy corruption and deterioration, etc., and achieve the effects of shortening the aging brewing time, excellent quality and long aftertaste

Inactive Publication Date: 2010-02-17
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 blackberries is difficult to preserve and is easy to be spoiled, blackberries must be frozen and refrigerated within a few hours of picking. At prese

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 300 kg of short-stemmed Acanthopanax and 100 kg of black 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; pump the enzymolyzed juice after 2 hours Put it into the press and squeeze it; get 320 kg of squeezed enzymatic juice; pump 320 kg of enzymatic juice into the hot and cold cylinder for secondary enzymolysis, add 24 grams of pectinase, and control the enzymatic hydrolysis temperature at 45°C-50°C. 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 with a diatomaceous earth filter to obtain 300 kg of enzymolysis clear juice; 300 kg of enzymolysis clear juice was added to 70% deodorized alcohol by weight 100 kilograms, make fruit juice with alcohol content of 17% by weight, and store; get 400 kilograms of above-mentioned alcoholic fruit juice in the batching tank, add 50 kilogram...

Embodiment 2

[0030]Take 1,500 kg of short-stemmed Acanthopanax, 1,500 kg of black 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; pump the enzymolyzed juice after 1 hour Put it into the press and press; get 2400 kg of squeezed enzymolysis juice; pump 2400 kg of enzymolysis juice into the cold and hot tank for secondary enzymolysis, add 60 grams of pectinase, and control the enzymolysis temperature at 30°C-35°C, After 1 hour of enzymolysis, the enzymolysis juice was passed through a heat exchanger to inactivate the enzyme, the temperature of the enzymolysis was controlled at 120°C, and after 5 seconds, it was cooled to normal temperature; it was filtered with a diatomaceous earth filter to obtain 2150 kg of enzymolysis clear juice; Add 416 kilograms of 60% deodorized alcohol by weight to 2150 kilograms of enzymolysis clear juice to make fruit juice with 10 percent alcohol content by weight, and...

Embodiment 3

[0032] Take 150 kg of short-stemmed Acanthopanax and 250 kg of black berries, mix them and pump them into a hot and cold cylinder with a screw pump and heat to 45°C; add 40 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 1.5 hours Put it into the press and press; get 330 kg of squeezed enzymatic juice; pump 330 kg of enzymatic juice into the cold and hot cylinder for secondary enzymolysis, add 18 grams of pectinase, and control the enzymatic hydrolysis temperature at 35°C-40°C. After 1.5 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 100°C for 5 minutes, and cooled to normal 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% deodorized alcohol by weight 87 kg, made into fruit juice with an alcohol content of 15% by weight, and stored; get 400 kg of the above-mentioned alcohol-containing fruit juice in the batching tank, add...

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PUM

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Abstract

The invention relates to blackberry acanthopanax sessiliflorus fruit wine and a brewing method thereof. The blackberry acanthopanax sessiliflorus fruit wine is brewed from the following raw materials:blackberry fruit, acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: after mixing the blackberry fruits with theacanthopanax sessiliflorus fruits according to a certain proportion, pumping the blackberry fruits and the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by ascrew 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 andenhancing 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 blackberry and acanthus acanthus fruit wine by using blackberries 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 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 characteristics of ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 孙尤海
Owner DALIAN POLYTECHNIC UNIVERSITY
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