Health-care blackberry and mulberry compound fruit wine and brewing method thereof

A compound fruit wine and health-care technology is applied in the health-care blackberry-mulberry compound fruit wine and its brewing field, and achieves the effects of shortening brewing time, maintaining aroma and flavor, and having complete nutrition and health-care functions.

Inactive Publication Date: 2010-09-29
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

And the invention of blackberry, mulberry compou

Method used

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Effect test

Embodiment

[0041] Preparation method of health-care blackberry and mulberry compound fruit wine:

[0042] (1) Sorting blackberry and mulberry raw materials, soaking in deionized water and ultrasonic vibration for 4 minutes, and draining for later use;

[0043] (2) After mixing 1500kg blackberries and 1500kg mulberries in a ratio of 1:1, pump them into the heating equipment with a screw pump and heat them to 45°C;

[0044] (3) Pump the heated mixed pulp into an enzymolysis tank for enzymolysis, add 90g of pectinase, and enzymolyze at 40°C for 1.5 hours;

[0045] (4) Ingredient adjustment: Add 380kg of white sugar to the blackberry and mulberry mixed pulp after enzymolysis, so that the sugar content reaches 20 0 Brix;

[0046] (5) Sterilization: Sterilize the mixed blackberry and mulberry pulp at 121°C for 4 seconds after the composition adjustment;

[0047] (6) Main fermentation: Add 1000g of compound dry yeast to the sterilized mixed fruit pulp after three-stage expansion, control and...

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Abstract

The invention relates to a blackberry and mulberry compound fruit wine and a brewing method thereof. The method comprises the following steps of: sorting blackberries and mulberries as raw materials, cleaning the raw materials by using deionized water matched with ultrasonic waves and mixing by according to a certain proportion; then pumping the mixture into heating equipment to heat to 40 DEG C to 50 DEG C, and carrying out enzymolysis, component adjustment, sterilization, compound yeast fermentation, clarification, allocation, filtering and formation of compound fruit wine; and checking and packaging the compound fruit wine into products. The brewing method makes the fragrances of the blackberries and the mulberries complement with nutrient components to prepare the health-care blackberry and mulberry compound fruit wine with the advantages of powerful fruit flavor, ruddy color and luster, sweet vinosity, reasonable nutrition and good texture, and the health-care blackberry and mulberry compound fruit wine has the functions of resisting aging, blacking hair and hairdressing, preventing and resisting cancers and enhancing immunities, especially has an obvious effect on preventing cardiovascular and cerebrovascular diseases, and can improve the immunities of human bodies and be is beneficial to health when frequently drunk by people.

Description

technical field [0001] The invention relates to the technical field of wine and food, and relates to a health-care blackberry and mulberry compound fruit wine and a brewing method thereof. Background technique [0002] Blackberry (Blackberry), commonly known as raspberry and tray, is a berry plant belonging to the perennial woody plant of the genus Rubus (Rubus.sp) in the family Rosaceae. The fruit is generally 5-12 grams. It is native to North America. Introduced from the United States, the main fine varieties are Hull and Chester. Ripe blackberry fresh fruit is purple-red, pleasant in color, tender and juicy, unique in flavor, rich in nutrition and unique in health care. Its fruit is rich in Vc, Ve, Vb1, Vb2 and other vitamins and more than 20 amino acids High SOD pectin substances and minerals such as potassium, magnesium, calcium, selenium, among which the Ve content is 5-7 times that of apples, and the selenium content is as high as 2.17ug / g, which is rare among variou...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王毓宁李鹏霞王炜胡花丽
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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