Method for brewing emblic leafflower fruit wine

A technology of emblica wine and emblica, which is applied in the field of health products and food, can solve the problems of easy growth of bacteria, sour taste, slow fermentation, etc., and achieve the effect of easy absorption by the human body, refreshing taste and sweet aftertaste

Inactive Publication Date: 2010-08-25
PANZHIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned fruit wine or fruit juice has sour taste, long-term storage is easy to generate precipitation, slow fermentation, easy growth of bacteria and other defects, the inventor of this technol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0059] Example 1

[0060] The Phyllanthus emblica fruit is sorted manually and cleaned. Put 100Kg of Phyllanthus emblica into a coarse crusher to crush, then manually sort to remove the core, add 300kg of purified water, and put it into the fine crusher to get the remaining Ganzi puree. Add 30ppm sulphurous acid, 100ppm pectinase, let stand for 24 hours, put it into the squeezer, filter to obtain 300kg amla clarified juice, add sucrose to 15% sugar concentration, add citric acid to adjust the acidity to 4g / L, add amla fermentation stock 6L, temperature control 18℃, proper stirring, ferment for 7 days, remove the wine feet, pour the tank and continue fermentation for 7 days, after the post-fermentation, pour the tank, put it into the wine tank, control the temperature at 14℃, airtight, and age for 70 days, that is Get 280kg of emblane wine. Repack it.

Example Embodiment

[0061] Example 2

[0062] The Phyllanthus emblica fruit is sorted manually and cleaned. Put 100Kg of Phyllanthus emblica into a coarse crusher to crush, then manually sort to remove the core, add 400kg of purified water, and put it into the fine crusher to get the remaining Ganzi puree. Add 65ppm sulfurous acid, 300ppm pectinase, let it stand for 24 hours, put it into the squeezer, filter to obtain 380kg of amla clarified juice, add sucrose to 20% sugar concentration, add citric acid to adjust the acidity to 6g / L, add amla fermentation stock 10L, temperature controlled at 20℃, properly stirred, fermented for 10 days, remove the wine feet, and continue to ferment for 10 days. After the post-fermentation, pour the tank and put it in the wine tank, control the temperature at 10℃, airtight, and age for 100 days, that is Get 330kg of emblane wine. Repack it.

Example Embodiment

[0063] Example 3

[0064] The Phyllanthus emblica fruit is sorted manually and cleaned. Put 100Kg of Phyllanthus emblica into a coarse crusher to crush, then manually sort to remove the core, add 500kg of purified water, and put it into the fine crusher to obtain the remaining Ganzi puree. Add 100ppm sulphurous acid, 500ppm pectinase, let stand for 24 hours, put it into the squeezer, filter to obtain 460kg amla clarified juice, add sucrose to 25% sugar concentration, add citric acid to adjust the acidity to 8g / L, add amla fermentation stock 20L, control the temperature at 24℃, stir properly, ferment for 14 days, remove the wine feet, and continue to ferment for 14 days. After the post-fermentation, pour the tank and put it in the wine tank, control the temperature at 8℃, airtight, and age for 140 days. 400kg of emblane wine. Repack it.

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PUM

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Abstract

The invention relates to a method for brewing emblic leafflower fruit wine, and belongs to the field of food and health-care products. The technical problem to be solved is to provide a brand-new process for preparing the emblic leafflower fruit wine. The brewing method comprises the following steps of: A, preparing the emblic leafflower fruit into emblic leafflower fruit clear juice, wherein the sugar concentration is adjusted to be 15 to 25 percent and the acidity is adjusted to be 4 to 8 g/L; and B, adding emblic leafflower fruit fermentation stock solution into the emblic leafflower fruit clear juice to perform fermentation for 80 to 170 days at the temperature of between 8 and 24 DEG C to obtain the emblic leafflower fruit wine, wherein the emblic leafflower fruit fermentation stock solution is obtained by adding white sugar and water into the pulp of the pitted emblic leafflower fruit to perform fermentation for at least 48 hours at the constant temperature of between 20 and 24 DEG C. The brewing method has the advantages of remaining the nutritious components and functional factors of the emblic leafflower fruit and reducing the bitter taste of the emblic leafflower fruit. The emblic leafflower fruit wine has the advantages of rich nutrients, strong bouquet, fresh taste and sweet aftertaste.

Description

technical field [0001] The invention belongs to the field of food and health products, and in particular relates to a brewing method of emblica wine. Background technique [0002] Amla is the fruit of Euphorbiaceae Phyllanthus emblica L, also known as oil orange, olive (Sichuan), Yunnan olive (Yunnan), green fruit and so on. "Tang Materia Medica" called it An Mo Le, Yu Gan, "Southern Vegetables and Trees" said "the leaves are thin, like a faint, the flowers are yellow, the food is like plums, blue and yellow, the core is round and six or seven ribs, the food is bitter first and then sweet. ", "Compendium of Materia Medica" is called Amo Luojia fruit, which contains "its taste is bitter and astringent at the beginning, and it becomes sweeter after a long time, so it is called emblica." [0003] Amla emblica is a very unique deciduous tree or shrub resource plant that grows in subtropical and tropical parts of China, especially in dry and hot valleys. my country's emblica re...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 李敏杰黄双华邹敏郑毅熊亚
Owner PANZHIHUA UNIV
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