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Waxberry wine and making method thereof

A production method and technology of bayberry, applied in the preparation of alcoholic beverages, etc., can solve the problems of low nutritional value of bayberry wine, low yeast fermentation efficiency, and low utilization rate of bayberry, so as to ensure the color of the wine body, high conversion efficiency, and help The effect of digesting the production process

Active Publication Date: 2013-10-23
李爱媛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of what used in the existing production method of red bayberry wine is active dry yeast, the yeast fermentation efficiency that adopts is low, and the nutritive value of the red bayberry wine of brewing is not high, makes the utilization rate of red bayberry low
Moreover, in the brewing process adopted in the prior art, the red bayberry core needs to be denuclearized first, and the technology for utilizing red bayberry nuclear resources is not yet mature, so it can only be discarded, threatening environmental safety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The concrete preparation steps of red bayberry wine of the present invention are as follows:

[0041] 1) Preparation of yeast: The preparation method of yeast is to select mature, fresh, pest-free and rotten fruit waxberry and grapes; first mix 90~110 parts of bayberry and 15~20 parts of sucrose and mash them to make The yeast mother liquor is put into the fermentation tank; then 25~35 parts of grapes and 10~15 parts of sucrose are mixed and smashed to make the yeast additive liquid, and the yeast additive liquid is put into the lower layer of the yeast mother liquor In the fermentation tank, the yeast supplement solution is placed on the upper layer, sealed immediately, and fermented at 25-35°C for 5-10 days, after the filtration, the slag is removed to obtain the yeast of the present invention.

[0042] 2) Sorting and cleaning: select fresh and mature bayberry, 80-120 parts of bayberry are selected, remove the fruit stalks and leaves, soak in salt water for half an ho...

Embodiment 2

[0050] The concrete preparation steps of red bayberry wine of the present invention are as follows:

[0051] 1) Preparation of yeast: The preparation method of yeast is to select mature, fresh, pest-free and rotten fruit waxberry and grapes; first mix 90~100 parts of bayberry and 11~23 parts of sucrose and mash them to make The yeast mother liquor is put into the fermentation tank; then 25~30 parts of grapes and 10~15 parts of sucrose are mixed and smashed to make a yeast additive liquid, and the yeast additive liquid is put into the lower layer of the yeast mother liquor In the fermentation tank, the yeast supplement solution is placed on the upper layer, sealed immediately, and fermented at 25-35°C for 5-10 days, after the filtration, the slag is removed to obtain the yeast of the present invention.

[0052] 2) Sorting and cleaning: select fresh and mature bayberry, 80-100 parts of the selected bayberry, remove the fruit stalks and leaves, soak in salt water for half an hour...

Embodiment 3

[0060] The concrete preparation steps of red bayberry wine of the present invention are as follows:

[0061] 1) Preparation of yeast: The preparation method of yeast is to select mature, fresh, pest-free and rotten fruit waxberry and grapes; first mix 105~110 parts of bayberry and 13~15 parts of sucrose and mash them to make The yeast mother liquor is put into the fermentation tank; then 28~34 parts of grapes and 12~15 parts of sucrose are mixed and smashed to make a yeast additive liquid, and the yeast additive liquid is put into the bottom layer that has been equipped with the yeast mother liquor In the fermentation tank, the yeast supplement solution is placed on the upper layer, sealed immediately, and fermented at 25-35°C for 5-10 days, after the filtration, the slag is removed to obtain the yeast of the present invention.

[0062] 2) Sorting and cleaning: select fresh and mature bayberry, 110-120 parts of bayberry are selected, remove the fruit stalks and leaves, soak in...

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Abstract

The invention provides a waxberry wine belonging to the technical field of food processing and biological fermentation. The waxberry wine comprises waxberry, saccharose and yeast, wherein the yeast comprises a yeast mother solution and a yeast additive solution, and the yeast is formed by fermenting the waxberry, grapes and the saccharose. The waxberry wine is made through the following concrete steps of: preparing the yeast; preparing waxberry juice; fermenting; and sterilizing and bottling. The waxberry wine provided by the invention is simple in production process, high in safety, free of organic pigment and excellent in product taste, and has effects of helping produce saliva and slake thirst, aiding digestion, enhancing appetite, clearing away heat and toxic materials, dispelling wind and dampness, protecting against the cold, tonifying the kidney and helping diuresis, harmonizing the stomach and helping digestion, reducing stomach qi and preventing or arresting vomiting, restraining the intestinal tract and checking diarrhea, eliminating fatigue and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to bayberry wine and a preparation method thereof. Background technique [0002] Grape (Vitis vinifera) belongs to the fruit of Vitis vinifera. It is a deciduous vine and is one of the oldest plants in the world. The grape skin is thin and juicy, sweet and sour, rich in nutrition, and has the reputation of "Pearl of Crystal". Its fruit is bright in color and rich in nutrition. The sugar content of the fruit reaches 10% to 30%, and contains a variety of trace elements. It also has the effect of improving human health and treating neurasthenia and excessive fatigue. Grape seeds can resist oxidation, lighten pigmentation, regulate dry skin caused by endocrine disorders, reduce melanin, whiten skin, and remove chloasma. [0003] Myrica rubra (Myrica rubra) is an arbor plant in the Myricaceae family. Its fruit contains various vitamins, ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 黄雪松李爱媛
Owner 李爱媛
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