Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 effects, so people are working hard on how to apply dismutase to practice, but so far, there is no set of specific production processes to illustrate the relationship between dismutase and loquat wine connection

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing dismutase loquat wine
  • Method for producing dismutase loquat wine

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 高瑞伦
Owner 高瑞伦
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products