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Brewing process for Chinese wolfberry mead

The technology of wolfberry mead and process is applied in the field of brewing technology of wolfberry mead, which can solve the problem of not seeing wolfberry mead, and achieve the effects of low alcohol content, refreshing aroma and soft taste.

Active Publication Date: 2012-09-19
曹广江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production methods of wolfberry wine mainly include soaking method and brewing method. However, due to the limitation of brewing raw materials and production technology, there is no wolfberry honey wine in my country's wine market.

Method used

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  • Brewing process for Chinese wolfberry mead
  • Brewing process for Chinese wolfberry mead

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A brewing process of medlar honey wine, comprising the steps of:

[0021] First prepare the wolfberry extract juice: add the dried wolfberry fruit to 25 times the quality of the dried fruit in pure water, and cook it twice (after the first cooking, add 22 times the quality of water to the steamed wolfberry and cook again), to refine and extract the juice , and kept for 30 minutes after boiling each of the two cookings, then filtered to remove the remaining solid residue of wolfberry, and then combined the filtrates for use.

[0022] Put the wolfberry extract juice and jujube flower honey into the tank according to the volume ratio of 19:1, then add pectinase and SO 2 , the amount of pectinase added is 30mg / L (or according to the amount used in its instruction manual), SO 2 The amount of addition is 100mg / L, and then the total sugar and total acid of the juice to be fermented are measured. 4.0g / L, adjust the sugar content with white granulated sugar, adjust the total a...

Embodiment 2

[0031] A brewing process of medlar honey wine, comprising the steps of:

[0032] First prepare wolfberry extract juice: add dried wolfberry fruit to pure water 23 times the mass of dried fruit, and cook twice (after the first cooking, add 23 times the quality of water to the cooked wolfberry and cook again), to refine and extract the juice , and kept for 30 minutes after boiling each of the two cookings, then filtered to remove the remaining solid residue of wolfberry, and then combined the filtrates for use.

[0033] Put the wolfberry extract juice and acacia honey into the tank according to the volume ratio of 16:1, then add pectinase and SO 2 , the amount of pectinase added is 30mg / L, SO 2 The added amount is 300mg / L, and then the total sugar and total acid of the juice to be fermented are measured. 4.0g / L, adjust the sugar content with white granulated sugar, adjust the total acid and pH value with food-grade 99.5% citric acid to reach the standard index.

[0034] Take ...

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Abstract

The invention relates to a brewing process for Chinese wolfberry mead. The brewing process is characterized by comprising the following steps of: feeding Chinese wolfberry extractive juice and honey in the ratio of (16-22):1 into a jar; adding pectase and SO2; then determining total sugar and total acid of juice to be fermented; introducing the activated yeast into the juice to be fermented with a regulated index, uniformly mixing and fermenting; after separating liquor, treating the fermented wine body with the pectase for clarifying the wine; filtering the liquid with diatomite; adding a clarifying agent for clarifying the wine body, standing the clarified wine body for 14-20 days and filtering by using the diatomite; reducing the temperature of the Chinese wolfberry mead to minus 6.5 DEG C to 7.5DEG C minus; and carrying out heat preservation on the Chinese wolfberry mead for 10-20 days and filtering at the same temperature condition. The Chinese wolfberry mead produced by adoptingthe brewing process disclosed by the invention is golden yellow transparent liquid and has the advantages of aroma uniquely endowed by Chinese wolfberry and honey, strong aroma, sour and sweet coordination, mellow taste, abundant nutrition and low alcoholic strength.

Description

technical field [0001] The invention relates to a brewing process of medlar honey wine. Background technique [0002] Traditional Chinese medicine believes that: Lycium barbarum (child) is the dry fruit of Lycium barbarum L., a plant of the genus Lycium barbarum in the Solanaceae family. Lycium barbarum has the functions of nourishing weakness, replenishing essence, removing cold wind, strengthening yang, stopping tears, and strengthening waist and feet. Strong and prolong life, modern scientific research proves that the active ingredient of wolfberry is wolfberry polysaccharide, the main ingredients are arabinose, glucose, galactose, mannose, xylose and rhamnose, etc. [0003] Lycium barbarum polysaccharide has the functions of enhancing body immunity, anti-tumor and anti-aging. In addition, it also has obvious effects of lowering blood fat, blood sugar, resistance to hypoxia, and fatigue resistance. It can be processed into wolfberry wine and other wolfberry drinks. At pr...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 张金山董建方李勇冯天霞刘建平徐桂花聂永华崔振华余昆陈玲赵智慧冶爱军黄向东
Owner 曹广江
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