Method for producing dismutase loquat wine

A production method and technology of loquat wine, applied in the production field of dismutase loquat wine, to achieve the effect of strong aroma and good flavor of the wine

Inactive Publication Date: 2011-05-04
高瑞伦 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Among the active center elements of scavenging free radical enzymes, Cu (copper) Zn (zinc) Se (selenium) and B 17 (Amygdalin) and other anticancer substances have significant functional effect...

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  • Method for producing dismutase loquat wine

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Embodiment

[0020] The production method of dismutase dismutase loquat wine, comprises the following steps:

[0021] A) Select fresh and ripe fruits, disinfect the peels with 1 / 5000 potassium permanganate solution, wash them with clean water, remove the pits manually, press the juice with a press, take the juice and send it into the fermentation tank;

[0022] B) After the fruit juice enters the tank, it occupies about 1 / 3-1 / 2 of the tank volume, so that there is enough oxygen space, add pre-dissolved 3-11% white sugar solution and mix well, then inoculate fresh Sacch Cervisiae culture solution, the inoculation amount 0.01-1%, stored for no more than 24 hours, cultured at 33°C ± 3°C for 96-168h, to make it proliferate in aerobic conditions, the number of viable bacteria can reach more than 100 million / ml, and then ferment after implementation;

[0023] C) Post-fermentation is called anaerobic fermentation. Fill the mouth of the fermentation tank with the pre-fermentation liquid without le...

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Abstract

The invention relates to a process for producing wines, in particular to a method for producing a dismutase loquat wine. The method for producing the dismutase loquat wine is characterized by comprising the following steps: A) selecting fresh and ripe fruits, sterilizing the peel by utilizing a 1/5000 potassium hypermanganate solution, washing with clean water, artificially removing the kernels, juicing by utilizing a juicer, and transferring the juice into a fermentation jar; B) forming sufficient oxygen space because the juice accounts for about 1/3-1/2 of the volume of the jar after being transferred into the jar, adding a 3-11% white sugar solution dissolved in advance to be uniformly stirred, and then, inoculating a fresh Sacch Cervisiae culture solution, wherein the inoculation amount is 0.01-1%; storing the mixture for not more than 24h, and culturing for 96-168h at 33+/-3 DEG C so that the mixture is abundantly multiplied under the aerobic condition; and when the amount of live bacteria reaches more than 100 millions/ml, fermenting after executing. The dismutase can be matched with the loquat wine to produce the dismutase loquat wine which has good flavor, is beneficial to the human body and has the advantages of fragment wine flavor and sour, sweet and delicious taste.

Description

technical field [0001] The invention relates to a wine production process, in particular to a production method of dismutase loquat wine. Background technique [0002] Free radicals are substances harmful to human health. Superoxide dismutase is a free radical scavenger recognized by experts. Dismutase removes superoxide anion free radicals by adopting a unique disproportionation function. O 2 -+O 2 -+2HSOD H 2 o 2 +O 2 Eliminate excess free radicals in the body, achieve dynamic balance, carry out normal physiological metabolism, enhance immunity, prevent cell aging, and induce various acute diseases. [0003] Se (selenium) can scavenge Roo (lipid peroxygen free radicals) and inhibit biofilm bioperoxidation. Vc (vitamin C) can scavenge R (organic free radicals) and play an indirect two-way regulating role in the physiological metabolic process. [0004] Among the active center elements of scavenging free radical enzymes, Cu (copper) Zn (zinc) Se (selenium) and B 17 (A...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 高瑞伦
Owner 高瑞伦
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