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Red bayberry wine and its preparation method

A production method and bayberry technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of low nutritional value of bayberry wine, low yeast fermentation efficiency, and threat to environmental safety, etc., to ensure wine body color, high conversion efficiency and good quality. Effect

Active Publication Date: 2015-11-11
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 specific production steps of bayberry wine of the present invention are as follows:

[0041] 1) Yeast preparation: The method for preparing yeast is to select mature, fresh, disease-free / rotten fruit bayberry and grapes; first mix 90~110 parts bayberry and 15~20 parts sucrose evenly and mash 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 a yeast additive liquid. Put the yeast additive liquid into the lower layer that has been filled with yeast mother liquid In the fermentation tank, the yeast added liquid is placed on the upper layer, immediately sealed, and fermented at 25-35°C for 5-10 days. After the filtration, the residue is removed to obtain the yeast of the present invention.

[0042] 2) Sorting and cleaning: Choose fresh and ripe bayberry, the selected bayberry is 80~120 parts, remove the stalks and leaves, soak in salt water for half an hour, then rinse with c...

Embodiment 2

[0050] The specific production steps of bayberry wine of the present invention are as follows:

[0051] 1) Preparation of yeast: The preparation method of yeast is to select mature, fresh, disease-free / rotten fruit of bayberry and grapes; first mix 90-100 parts of bayberry and 11-23 parts of sucrose evenly and mash 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. Put the yeast additive liquid into the lower layer which has been filled with yeast mother liquid. In the fermentation tank, the yeast added liquid is placed on the upper layer, immediately sealed, and fermented at 25-35°C for 5-10 days. After the filtration, the residue is removed to obtain the yeast of the present invention.

[0052] 2) Sorting and cleaning: Choose fresh and ripe bayberry, the selected bayberry is 80-100 parts, remove the stalks and leaves, soak in salt water for half an hour, th...

Embodiment 3

[0060] The specific production steps of 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 / rotten fruit of bayberry and grapes; firstly 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; 28~34 parts of grapes and 12~15 parts of sucrose are mixed and smashed to make a yeast additive liquid. Put the yeast additive liquid into the lower layer which has been filled with yeast mother liquid. In the fermentation tank, the yeast added liquid is placed on the upper layer, immediately sealed, and fermented at 25-35°C for 5-10 days. After the filtration, the residue is removed to obtain the yeast of the present invention.

[0062] 2) Sorting and cleaning: Choose fresh and ripe bayberry, the selected bayberry is 110~120 parts, remove the stalks and leaves, soak in salt water for half an hour, then rin...

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PUM

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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 specifically relates to bayberry wine and a preparation method thereof. Background technique [0002] Vitisvinifera (Vitisvinifera) is the fruit of grapes in the grape family. It is a deciduous vine and 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 "crystal pearl". The fruit is bright and nutritious. The fruit contains 10% to 30% sugar and contains a variety of trace elements. It also has the effect of improving human health and curing neurasthenia and excessive fatigue. Grape seed can resist oxidation, lighten stains, regulate dry skin caused by endocrine disorders, reduce melanin, whiten skin, and remove chloasma. [0003] Bayberry (Myricarubra) is a tree plant in the bayberry family. Its fruit contains various vitamins, mineral elements, amino acids and other nutrients. I...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 黄雪松李爱媛
Owner 李爱媛