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A technology of ice qi and qi fruit is applied in the fields of food processing and microbial fermentation, which can solve the problems of insufficient wine body, insufficient extraction, destruction of effective components, etc.
Inactive Publication Date: 2010-05-05
LIAONING SANQING AGRI DEV
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Problems solved by technology
The wolfberry wine produced by the above methods is of average quality, some have a rough taste, are not full-bodied, some have impurities and precipitation, and some active ingredients are destroyed or insufficiently extracted.
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Embodiment 1
[0034] Embodiment 1: dry type iceberry fruit wine (natural freezing brewing method)
[0035] (1) Pick 1000 kg of ice wolfberry fruit after natural frost at -6~-10℃;
[0036] (2) ice wolfberry fruit sorting, cleaning;
[0037] (3) Squeeze the ice wolfberry fruit, wash the pomace with 200 liters of pure water, and incorporate the washing solution into the fruit juice to produce a total of 800 liters of fruit juice. Add 75 grams of sodium sulfite to the juice to make the SO2 content reach 40-50 mg / L;
[0038] (4) Adjust the sugar content of the juice to 220-240g / L with white sugar, and adjust the acidity to 4.5-5.5g / L with citric acid;
[0039] (5) Heat the juice to 70°C, keep it warm for 30 minutes, and cool down to 20-22°C;
[0040] (6) Add 300 g of wine-making active dry yeast into 30 liters of 38-42°C water for rehydration and activation for 40 minutes, put it into fruit juice, and carry out 10-15 days of normal-pressure airtight main fermentation at a temperature of 20-25...
Embodiment 2
[0056] Embodiment 2: semi-sweet ice berry fruit wine (the brewing method of Lycium barbarum freeze-thaw repeatedly)
[0058] (2) Wash the wolfberry fruit, and then freeze it at -10 to -15°C for 24 hours. Thaw at a low temperature of 3-5°C for 24 hours, freeze and thaw again, and repeat this process 3 times.
[0059] (3) Squeeze the frozen wolfberry fruit, wash it with 200 kg of pure water, and incorporate the washing liquid into the juice to produce a total of 800 liters of fruit juice. Add 75 grams of sodium sulfite to the juice to make the SO2 content reach 40-50 mg / L;
[0060] (4) Adjust the sugar content of the juice to 220-240g / L with white sugar, and adjust the acidity to 4.5-5.5g / L with citric acid;
[0061] (5) Heat the juice to 70°C, keep it warm for 30 minutes, and cool down to 20-22°C;
[0062] (6) Add 300g of active dry yeast for winemaking to 30 liters of water at 38-42°C for rehydra...
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Abstract
The invention discloses an ice medlar wine brewed by taking medlar fruits as raw materials and a brewing method thereof. The invention is characterized in that a brewing process combining a natural frosting technology, a low-temperature repeat freeze-thawing technology and a microbe low-temperature long-term fermentation technology are employed and honey, pectase and acid protease are adopted to prepare the ice medlar wine by the processing steps of settling, fining and stable treatment. A medlar natural freezing method comprises the following steps of: naturally frosting fresh medlar fruits before picked from trees in late fall at the temperature of minus 6-minus 10 DEG C, and then picking, sorting and washing; a medlar repeat freeze-thawing method comprises the following steps of: carrying out low-temperature freezing and thawing at the temperature of minus 10-minus 15 DEG C for many times after squashy medlar is picked and sorted; the ice medlar fruits are prepared into the ice medlar wine by juicing, repeat fermenting, settling, low-temperature storing and curing, blending, sterilizing and filling. The ice medlar wine brewed by using the method has elegant and cheerful aroma and intense medlar fragrance; the wine body is harmonious and soft and has various nutrient components; and the quality of the ice medlar wine is obviously superior to that of the ice medlar wine brewed with common methods.
Description
technical field [0001] The invention belongs to the technical field of food processing and microbial fermentation, in particular to ice berry wine and a brewing method thereof which are produced by using wolfberry fruit as a raw material by combining freezing technology and microbial fermentation technology. Background technique [0002] Lycium barbarum is also called "Qiguo". Contains Lycium barbarum polysaccharides, various amino acids, trace elements, vitamins, taurine, alkaloids, volatile oils and other chemical components... Modern pharmacological studies have shown that Lycium barbarum has anti-aging, enhancing immunity, lowering blood fat, lowering blood sugar, and protecting the liver. , Scavenging free radicals and so on. Lycium barbarum polysaccharide also protects the damaged reproductive system by acting on the axis of hypothalamus-pituitary-gonad. It is the first batch of medicinal and edible Chinese herbal medicines announced by the Ministry of Health. [00...
Claims
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