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Low-alcohol schisandra chinensis health care liquor and preparation method thereof

A technology of schisandra and health wine, which is applied in the field of food processing, can solve the problems of adaptability, human body damage, etc., and achieve the effects of reducing damage, improving storage stability, and enriching nutrition

Inactive Publication Date: 2015-04-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese Patent No. 201110047180 and Chinese Patent No. 200610134921.2 disclose methods for producing wine using Schisandra chinensis as a raw material. However, due to the high alcohol content of distilled wine, it is very harmful to human bodies. Schisandra wine prepared by mixing various medicinal materials , its adaptability is also affected by

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of schisandra low-alcohol health wine, comprising the following steps:

[0025] Step 1: Take a portion of washed dried fruit of Schisandra chinensis, soak in clear water 10 times its mass, and after the dried fruit of Schisandra chinensis is rehydrated, crush it to obtain fruit mash of Schisandra chinensis;

[0026] Wherein, the washed schisandra fruit is obtained by washing the schisandra fruit with a mass concentration of 0.05% potassium permanganate solution from which the pests and mildew have been removed;

[0027] Step 2: Add pectinase to Schisandra fruit mash in an amount of 3g / L, adjust the pH value to 4.5, carry out enzymolysis reaction at 50°C for 4 hours, and add sugar to make the sugar content of Schisandra fruit mash reach 11°Bx , to obtain the adjusted Schisandra fruit mash; (wherein, the added sugar is based on the alcohol content of 6-8 degrees after fermentation as the basis for adding sugar, and the amount of added sugar is produce...

Embodiment 2

[0033] A preparation method of schisandra low-alcohol health wine, comprising the following steps:

[0034] Step 1: Take a washed dried fruit of Schisandra chinensis, soak it in clear water 12 times its mass, and after rehydrating the dried fruit of Schisandra chinensis, break it to obtain fruit mash of Schisandra chinensis;

[0035] Wherein, the washed schisandra fruit is obtained by washing the schisandra fruit with a mass concentration of 0.05% potassium permanganate solution from which the pests and mildew have been removed;

[0036] Step 2: After adding pectinase in an amount of 3 g / L to Schisandra fruit mash, adjust the pH value to 4.7, carry out enzymolysis reaction at 45°C for 5 hours, add sugar, so that the sugar content of Schisandra fruit mash reaches 12°Bx, Obtain the adjusted schisandra fruit mash; (wherein, the added sugar is based on the alcohol content of 6-8 degrees after fermentation as the basis for adding sugar, and the amount of added sugar is based on the...

Embodiment 3

[0042] A preparation method of schisandra low-alcohol health wine, comprising the following steps:

[0043] Step 1: Take a washed dried fruit of Schisandra chinensis, soak it in clear water 15 times its mass, and after rehydrating the dried fruit of Schisandra chinensis, break it to obtain fruit mash of Schisandra chinensis;

[0044] Wherein, the washed schisandra fruit is obtained by washing the schisandra fruit with a mass concentration of 0.05% potassium permanganate solution from which the pests and mildew have been removed;

[0045]Step 2: After adding pectinase to Schisandra fruit mash in an amount of 3g / L, adjust the pH value to 5.0, carry out enzymolysis reaction at 55°C for 4 hours, and add sugar to make the sugar content of Schisandra fruit mash reach 13°Bx , to obtain the adjusted Schisandra fruit mash; (wherein, the added sugar is based on the alcohol content of 6-8 degrees after fermentation as the basis for adding sugar, and the amount of added sugar is produced ...

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Abstract

The invention discloses low-alcohol schisandra chinensis health care liquor and a preparation method thereof. The preparation method comprises the following steps of 1. soaking dried schisandra chinensis into water, and after rehydration, crushing the schisandra chinensis to obtain schisandra chinensis mash; 2. adding pectinase for enzymolysis, and then sugaring to obtain adjusted schisandra chinensis mash; 3. adding activated wine active dry yeast liquid into the adjusted schisandra chinensis mash for pre-fermentation to obtain the liquor mash; 4. post-fermenting the supernate obtained after separating the dregs and the skins in the liquor mash, removing wine lees, sealing and heating, then standing to obtain the schisandra chinensis liquor, siphoning the upper part of liquor, and cooling to obtain primary schisandra chinensis liquor; 5. adding white granulated sugar into the primary schisandra chinensis liquor, mixing uniformly and then filtering, bottling the filtered schisandra chinensis liquor, then sterilizing, and cooling to obtain the low-alcohol schisandra chinensis health care liquor. The liquor prepared by the method takes on light ruby red, has sour and sweet taste, has the flavor of the schisandra chinensis and fermentation aroma, and has low alcoholic strength and rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a drinking wine and a preparation method thereof, in particular to a Schisandra low-alcohol health-care wine with health care function and using dried Schisandra chinensis as raw materials and a preparation method thereof. Background technique [0002] Schisandra fruit is a daily tonic ingredient for both medicine and food. Many people use it to soak water, make soup, and cook porridge. Schisandra is a perennial woody vine of Magnoliaceae, and its mature fruits are northern Schisandra and southern Schisandra, among which northern Schisandra is considered top grade. Modern pharmacological studies have proved that Schisandra chinensis contains a variety of nutrients, such as schisandrin, malic acid, citric acid, tartaric acid, succinic acid, fatty oil, volatile oil, sugar, resin, vitamin C, etc. It also contains tungsten, iron, manganese, Trace elements such as zinc and phos...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 贺小贤宴楚寒彭光杰刘欢王旭
Owner SHAANXI UNIV OF SCI & TECH