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Low-alcohol fermented brier grape beverage and processing method thereof

A technology of low-alcohol beverages and processing methods, applied in the field of thorny grape beverages, can solve the problems of low content of nutritional functional components, acceptance by consumers, and hidden dangers of food safety, and achieve the effect of long shelf life and strong flavor

Inactive Publication Date: 2011-11-09
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing sweet red wines are often fermented with inferior and inferior grapes as raw materials, and are made by adding water, sugar, pigments, and preservatives. Accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] After harvesting the fresh thorn grapes, after picking out the remaining rotten fruits, rinse them with clean water without bleaching powder, mash them into a slurry by hand or a crusher, and mix in white sugar that is 8% of the weight of the thorn grape pulp. , Placed in the fermentation tank (cylinder) for fermentation, the fermentation workshop uses temperature control machinery (air conditioner or fan) to control the temperature at 25 ℃-30 ℃, during the fermentation, the first day of fermentation, every 3.5-4.5 hours with machinery or wood The paddle is manually turned over the thorny grape pulp once, each time for 8-12 minutes, the next day of fermentation, every 5.5-6.5 hours, the thorny grape pulp is turned once, each time is turned for 8-12 minutes, after 2 days of fermentation, the fermentation is over. The juice is taken by the filter, and then the thorn grape skin residue is removed by the plate and frame filter to obtain the clarified juice. After heating...

Embodiment 2

[0021] After harvesting the fresh thorn grapes, after picking out the remaining rotten fruits, rinse them with clean water without bleaching powder, mash them into a slurry by hand or a crusher, and stir in 10% of the weight of the thorn grape pulp. , Placed in the fermentation tank (cylinder) for fermentation, the fermentation workshop uses temperature control machinery (air conditioner or fan) to control the temperature at 25 ℃-30 ℃, during the fermentation, the first day of fermentation, every 3.5-4.5 hours with machinery or wood The paddle is manually turned over the thorny grape pulp once, each time for 8-12 minutes, the next day of fermentation, every 5.5-6.5 hours, the thorny grape pulp is turned once, each time is turned for 8-12 minutes, after 2 days of fermentation, the fermentation is over. The juice is taken by the filter, and then the thorn grape skin residue is removed by the plate and frame filter to obtain the clarified juice. After heating the clarified ju...

Embodiment 3

[0023] After harvesting the fresh thorn grapes, after picking out the remaining rotten fruits, rinse them with clean water without bleaching powder, mash them into a slurry by hand or a crusher, and mix in 12% white sugar based on the weight of the thorn grapes. , Placed in the fermentation tank (cylinder) for fermentation, the fermentation workshop uses temperature control machinery (air conditioner or fan) to control the temperature at 25 ℃-30 ℃, during the fermentation, the first day of fermentation, every 3.5-4.5 hours with machinery or wood The paddle is manually turned over the thorny grape pulp once, each time for 8-12 minutes, the next day of fermentation, every 5.5-6.5 hours, the thorny grape pulp is turned once, each time is turned for 8-12 minutes, after 2 days of fermentation, the fermentation is over. The juice is taken by the filter, and then the thorn grape skin residue is removed by the plate and frame filter to obtain the clarified juice. After heating the...

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PUM

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Abstract

The invention relates to a low-alcohol fermented brier grape beverage and a processing method thereof. The processing method comprises the steps of: taking brier grapes as a raw material, adding white granulated sugar accounting for 8-12 percent of the brier grapes by weight, naturally fermenting for 2 days at 25-30 DEG C by using original wild strains on the epidermises of the brier grapes, turning over while fermenting, then filter-pressing to obtain juice, carrying out fine filtering by using a plate frame to remove skin slag of the brier grapes to obtain clarified juice, carrying out hot filling and sealing, pasteurizing and cooling to obtain the beverage. The beverage is obtained by natural fermentation in a short time, has alcohol content lower than 5% and special fermenting flavor of fruit wine without stimulating mouthfeel of alcohol, and is a unique new food between the traditional fruit wine and soft beverages.

Description

Technical field [0001] The invention relates to a thorn grape beverage, in particular a fermented thorn grape low-alcohol beverage, and also to a processing method of the beverage. Background technique [0002] Red wine has a unique health effect due to its beneficial ingredients such as anthocyanins and resveratrol, and has become an increasingly popular alcoholic beverage for consumers. However, most of the wines on the market use special wine varieties, inoculated with starter for fermentation, and the alcohol content of dry red wine is generally 11°-15°, which is not suitable for the elderly, ladies and children. Existing sweet red wines are often fermented with inferior inferior grapes as raw materials, and are prepared by adding water, sugar, pigments, and preservatives. The content of nutritional functional components is extremely low, and there are hidden dangers of food safety. Accepted by consumers. [0003] The thorn grape was originally a wild grape grown in the south...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/022
Inventor 秦丹彭凤祥石雪晖李罗明
Owner CHANGSHA TANTANXIANG FLAVORING FOOD