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Production method for fermenting wine by using walnut green husks and pine needles

A production method and technology for walnut green skin, applied in the directions of microorganism-based methods, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problem of not many walnut green skins, etc., and achieve the effects of rich style, food saving, and physical enhancement.

Active Publication Date: 2011-02-16
无锡葆元康健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet, in view of present, there are not many domestic products of processing and comprehensive utilization of green walnut skins, so far there is no fruit wine drink that directly adopts green walnut skins and pine needles to ferment and produce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The specific production method of fermenting wine with walnut green bark and pine needles is as follows:

[0022] 1. After the walnut fruit is harvested, it is necessary to obtain green skin raw materials as soon as possible to ensure that the green skin does not oxidize and blacken and mildew and deteriorate. For raw materials that cannot be used up on the same day, they can be soaked in 3% salt water, and the raw materials can be beaten within 48 hours at most Otherwise, the extracted juice will be blackened due to oxidation, which will seriously affect the color of the product; after the pine needles are picked from the tree, the cilia at the root of the pine needles must be cleaned, otherwise a large amount of them will remain in the product, resulting in excessive suspended matter and affecting the quality of the product , when using dry pine needles, it must be soaked for 24 hours to allow it to fully absorb water before grinding into pulp, but it is best to use fr...

Embodiment 2

[0032] The specific production method of fermenting wine with walnut green bark and pine needles is as follows:

[0033] 1. After the walnut fruit is harvested, it is necessary to obtain green skin raw materials as soon as possible to ensure that the green skin does not oxidize and blacken and mildew and deteriorate. For raw materials that cannot be used up on the same day, they can be soaked in 3% salt water, and the raw materials can be beaten within 48 hours at most Otherwise, the extracted juice will be blackened due to oxidation, which will seriously affect the color of the product; after the pine needles are picked from the tree, the cilia at the root of the pine needles must be cleaned, otherwise a large amount of them will remain in the product, resulting in excessive suspended matter and affecting the quality of the product , when using dry pine needles, it must be soaked for 24 hours to allow it to fully absorb water before grinding into pulp, but it is best to use fr...

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Abstract

The invention discloses a production method for fermenting wine by using walnut green husks and pine needles, which comprises the following steps of: harvesting walnut fruits, sterilizing and washing the obtained green husk raw materials, pulping the walnut green husks, removing cilium from the pine needles and then grinding the pine needles into pulp; mixing the walnut green husk juice and the pine needle pulp according to a ratio, heating the mixed solution and filtering with a screen to obtain juice; adjusting ingredients, adding white granulated sugar and citric acid and then re-adjusting acidity; cooling and adding activated wine dried yeast in an amount based on the weight of the juice into a fermentation tank, performing primary fermentation and obtaining raw material liquid; turning the tank upside down to separate dregs, performing post-fermentation, exchanging buckets, aging and then storing the obtained wine; aging for 30 days, filtering with a filter, filling and sterilizing the filtrate to obtain the finished product. The alcoholic beverage is prepared by the walnut green husks and the pine needles, so that the comprehensive recycling of the walnut green husks and the pine needles is realized, energy is saved and environment is protected; and pharmaceutical effects of the alcoholic beverage required by a human body are achieved by using the beneficial ingredients of the walnut green husks and the pine needles, so that the effects of strengthening the body and caring health are achieved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a production method for fermenting wine after mixing walnut green husks and pine needles for grinding. Background technique [0002] Walnut planting in Longnan area of ​​Gansu Province is one of the three pillar industries for the development of economic forests and fruits in this area. The area of ​​walnut planting in Wudu area alone has reached more than 1 million mu, of which 403,000 mu have been planted with fruit. The raw material of walnut green skin is about 5 -60,000 tons, which shows that the raw materials are very rich. The Longnan area of ​​Gansu is also a mountainous area, and the forest is mainly covered by pine needles, so the raw materials of pine needles are also very easy to get. [0003] Throughout the history of walnuts, walnut kernels have been mainly eaten, and walnut green skins are often disposed of as garbage and waste, which not on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12R1/865C12G3/02
Inventor 刘全刘昱均
Owner 无锡葆元康健康科技有限公司
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