Method for making lycium ruthenicum murr fruit wine

A technology of wolfberry fruit wine and black fruit wolfberry, which is applied in the field of food and food processing, can solve the problems of not being able to meet market needs and take a long time, and achieve the effects of ensuring cleanliness and safety, improving cleanliness, and shortening production time

Inactive Publication Date: 2013-04-24
肖国华
View PDF10 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the production method of black fruit wolfberry fruit

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 making lycium ruthenicum murr fruit wine
  • Method for making lycium ruthenicum murr fruit wine
  • Method for making lycium ruthenicum murr fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0043] Example one

[0044] The first embodiment of the present invention provides a preparation method of black fruit wolfberry fruit wine, which requires the following raw materials:

[0045] By weight, 0.5-2 parts of Lycium ruthenicum, 12-18 parts of wine and 10-20 parts of water.

[0046] Among the above components, the three components of wolfberry black fruit, wine and water can be used in any part within the range of their parts respectively. Among them, wolfberry black fruit and wine are the main raw materials of fruit wine, and water is used to blend fruit wine and adjust Alcohol content. When the water is 10-20 parts, the alcohol content in the wine can reach 40%-60% (volume fraction), such as 50%, 48%, etc. The fruit wine with this content is suitable for human consumption, and it is not easy to breed bacteria and cause deterioration. Preferably, it is better to use treated tap water.

[0047] The preparation method of black fruit wolfberry fruit wine provided by embodime...

Example Embodiment

[0060] Example two

[0061] The second embodiment of the present invention provides another preparation method of Lycium ruthenicum fruit wine. The raw materials needed are 0.5-2 parts Lycium ruthenicum, 12-18 parts white wine, 10-20 parts water, and 1 part of yellow wine. -3 copies.

[0062] Compared with the first embodiment, the black fruit wolfberry fruit wine of this embodiment is more suitable for people in areas such as Shaoxing to drink. In addition, other types of edible wine can also be added according to the needs of other people. The wine used for soaking can be either white wine or other types of edible wine. The white wine used must meet the requirements of GB / T107813, and water is compounded with GB5849 to ensure food safety.

[0063] The preparation method, such as figure 2 As shown, including the following steps:

[0064] Step 201: soaking wolfberry black fruit in white wine to obtain mixed wolfberry black fruit and wine;

[0065] Step 202: homogenize the mixed wolfb...

Example Embodiment

[0069] Example three

[0070] The third embodiment of the present invention provides another preferred preparation method of black fruit wolfberry fruit wine, the raw materials used are as follows:

[0071] By weight, 0.8-1.2 parts of Lycium ruthenicum, 14-16 parts of white wine, 14-26 parts of water, 1.5-2.5 parts of yellow wine.

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 the field of food processing, and in particular relates to a method for making a lycium ruthenicum murr fruit wine. The method for making the lycium ruthenicum murr fruit wine comprises the following steps of: step A, soaking lycium ruthenicum murr in wine so as to obtain the mixed lycium ruthenicum murr and wine; step B, homogenizing the mixed lycium ruthenicum murr and wine under the pressure of 80-100MPa to obtain a crude product; step C, standing the crude product for 10-14days, and filtering to obtain filtrate; and step D, adding water into the filtrate, and mixing to obtained the lycium ruthenicum murr fruit wine. Compared with the prior art, the cell walls of the lycium ruthenicum murrs are broken under the action of high pressure (80-100MPa) homogenizing, so that nutrient substances in the cell walls and cells are released and dissolved in the wine, and finally, the lycium ruthenicum murr wine is made; and a homogenizing process is used for substituting for a conventional fermenting and ageing dissolving process, so that the time for making the lycium ruthenicum murr wine is shortened.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a method for preparing black wolfberry fruit wine. Background technique [0002] Black fruit wolfberry is a plant of the genus Lycium barbarum in the family Solanaceae, a thorny shrub, 20-50cm high, multi-branched, with branches oblique or lying on the ground, white or gray, growing in a zigzag shape. The fruit is purple-black, spherical, non-toxic, sweet and ambiguous, with a slightly concave top, 4-6mm in diameter, and brown kidney-shaped seeds. The flowering and fruiting period is from May to October. It is a unique wild plant in the Qaidam desert area of ​​the Qinghai-Tibet Plateau in my country, which needs to be developed urgently. [0003] Lycium barbarum contains protein, fat, carbohydrates, free amino acids, organic acids, minerals, trace elements, alkaloids, vitamin C, B1, B2 and other nutrients. Compared with red wolfberry, its vitamins, minerals and other nut...

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): C12G3/04
Inventor 庞志国
Owner 肖国华
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap