Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof

A technology for fresh wolfberry fruit and fermented wine is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms. , Well-balanced tannins and pure aroma

Active Publication Date: 2013-09-11
青海柴馥有机枸杞有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Chinese Invention Patent (Application No. 200710199206.1) discloses a kind of Lycium barbarum fruit wine. Its technology is to select and wash, crush and degrade, add water to adjust sugar, activate, ferment, filter, sterilize, and pack to obtain the finished product. When the method adopts the crushing process It will cause the components of the fruit and fruit stem to enter the juice together, which not only affects the taste of the product, but also has a low fruit juice yield; adding 0.4-0.6% pectinase during degradation is likely to cause residues and affect product quality; ad

Method used

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  • Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof
  • Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0022] The preparation method of whole juice fermented wine is illustrated with 1000kg fresh wolfberry fruit as raw material:

[0023] (1) Sorting and cleaning: Choose 1000kg fresh wolfberry fruit that has no drug residues, soot, dust and other pollutants on the surface, no mechanical damage, disease and insect spots, water spots and other moldy, spoiled fruits and other impurities, rinse with clean water, Drain

[0024] (2) Squeezing: Put the cleaned fresh wolfberry fruit into a frame type press, and press it in three stages of low, medium and high grade. The first stage pressure is 3Mpa and the pressure is kept for 25 minutes to obtain 400kg of fresh wolfberry juice. The second stage Pressure 12Mpa for 8 minutes to obtain 150kg of fresh wolfberry juice, the third stage pressure of 22Mpa to maintain pressure for 11 minutes, 70kg of fresh wolfberry juice, mixed with three-stage squeezed fresh wolfberry juice 620kg;

[0025] (3) Enzymatic hydrolysis: heat the above-mentioned medlar m...

Embodiment 2

[0034] The preparation method of whole juice fermented wine is illustrated with 1000kg fresh wolfberry fruit as raw material:

[0035] (1) Sorting and cleaning: Choose 1000kg fresh wolfberry fruit that has no drug residues, soot, dust and other pollutants on the surface, no mechanical damage, disease and insect spots, water spots and other moldy, spoiled fruits and other impurities, rinse with clean water, Drain

[0036] (2) Squeezing: Put the cleaned fresh wolfberry fruit into a frame type squeezer for low, medium and high three-stage squeezing. The first stage pressure is 5Mpa and the pressure is kept for 20 minutes to obtain 350kg of fresh wolfberry juice. The second stage The pressure is 10Mpa for 10 minutes to obtain 200kg of fresh wolfberry juice, and the third stage pressure is 25Mpa for 10 minutes to obtain 80kg of fresh wolfberry juice, mixed with 630kg of the three-stage pressed fresh wolfberry juice;

[0037] (3) Enzymatic hydrolysis: heat the above-mentioned wolfberry mi...

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Abstract

The invention relates to a fresh Chinese wolfberry fruit full juice fermented wine and a preparation method thereof. The fresh Chinese wolfberry fruit full juice fermented wine is prepared by sorting and cleaning fresh Chinese wolfberry fruit, and carrying out stage squeezing, enzymolysis, high-temperature instant sterilization, refrigeration treatment, hyperfiltration concentration, fermenting, aging, filtration and blending encapsulation. The method provided by the invention has the advantages that the process is simple, an addition agent is less, residual is not generated, and the fresh Chinese wolfberry fruit full juice fermented wine prepared by the method is golden yellow in color, clear and transparent, pure and comfortable in fragrance with mellow, has typical mature fruity flavor of Chinese wolfberry wine, is smooth, soft and full in palate, is well balanced among alcoholicity, acidity and tannin with great harmony, and has comprehensive and rich nutrient substances.

Description

technical field [0001] The invention relates to a fermented fruit wine and a preparation method thereof, in particular to a fermented whole juice of wolfberry fresh fruit and a preparation method thereof. Background technique [0002] Traditional Chinese medicine believes that: Lycium chinense is a plant with the same source of medicine and food. It has the functions of nourishing weakness, benefiting essence, removing cold wind, strengthening yang, stopping tears, and strengthening waist and feet. Scientific research has proved that the active ingredient of wolfberry is wolfberry polysaccharide, and the main components are arabinose, glucose, galactose, mannose, xylose and rhamnose. 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. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/85
Inventor 马宁安耿春峰鲁平原何茂军李树志
Owner 青海柴馥有机枸杞有限公司
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