Brewing method of emblic leafflower fruit wine

A technology of emblica and fruit wine, which is applied in the field of fruit wine brewing, can solve the problems of low utilization rate of raw materials, long aging time of fruit wine, low yield of blue plum juice, etc., and achieve the effect of stable color, mellow taste and improved nutritional value

Inactive Publication Date: 2013-12-18
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that existing emblica blue plum fruit wine has defects such as low yield of emblica and blue plum juice, long wine aging time, a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] With mature emblica and blue plum as the main raw materials and black corn as the substrate, it is prepared by the following steps:

[0020] A, black corn pretreatment: the black corn is pulverized and passed through a 40-mesh sieve;

[0021] B. Pretreatment of emblica and blue plum: take mature and cleaned emblica and blue plum as raw materials, add water 3 times the weight of the raw material for beating respectively, and after beating, add 0.5% cellulase and 0.2% of the raw material respectively Carry out enzyme treatment with pectinase, control the temperature at 35°C, keep for 25 hours, and prepare emblica liquid and blue plum liquid respectively;

[0022] C. Cooking: take 10kg of black corn flour in step A, put it in a cooking pot and steam until it is cooked and not mushy, spread and cool to 60°C to make a matrix;

[0023] D, dosing: add 1.5kg of wheat koji to the matrix in step C, 0.5kg of distiller's mother, add 4kg of emblica liquid, 2kg of blue plum liquid, ...

Embodiment 2

[0031] The mature emblica and myrobalan are used as the main raw materials, and the black corn substrate is prepared by the following steps:

[0032] A, black corn pretreatment: the black corn is crushed and passed through a 40-60 mesh sieve;

[0033] B. Pretreatment of emblica and myrobalan: take mature and cleaned emblical and yerba as raw materials, add water 4 times the weight of the raw material for beating respectively, and after beating, add 0.7% cellulase and 0.25% of the raw material respectively. % of pectinase for enzyme treatment, temperature control at 37°C, and kept for 23 hours to prepare emblica liquid and myrobalan liquid respectively;

[0034] C. Cooking: take 10kg of black corn flour in step A, put it in a cooking pot, and steam it until it is cooked and not mushy, and cool it to 65°C to make a matrix;

[0035] D, dosing: add 1.7kg wheat koji to the matrix in step C, 0.6kg distiller's mother, add emblica liquid of 4.5kg, 2.5kg of myrobalan liquid, add 7.5kg...

Embodiment 3

[0043] Ripe emblica and cranberry are used as main raw materials, and black corn substrate is prepared by the following steps:

[0044] A, black corn pretreatment: the black corn is pulverized and passed through a 60-mesh sieve;

[0045] B. Pretreatment of emblica and cranberry: take mature and washed emblica and blue plum as raw materials, add water 5 times the weight of the raw materials for beating respectively, and after beating, add 1% cellulase and 0.3% of the raw materials respectively Enzyme treatment with pectinase, the temperature was controlled at 40°C, and kept for 25 hours to prepare emblica liquid and cranberry liquid respectively;

[0046] C. Cooking: take 10kg of black corn flour in step A, put it in a cooking pot and steam until it is cooked and not mushy, spread and cool to 70°C to make a matrix;

[0047] D, dosing: add 2kg wheat koji to the matrix in step C, 0.8kg distiller's mother, add 5.5kg emblica liquid, 3.5kg cranberry liquid, add 8kg water;

[0048]...

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PUM

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Abstract

The invention discloses a brewing method of emblic leafflower fruit wine, relating to the technical field of wine brewing. The method comprises the following steps: by using emblic leafflower fruit and blueberry as main raw materials and black corn as a matrix, carrying out pretreatment, enzyme treatment, reagent addition, primary fermentation, secondary fermentation, pressing, clarifying, wine decoction, inspection, bottling, storage and the like. The composite enzyme enzymolysis technique is adopted in the production process, thereby completely precipitating nutrients which are beneficial to the human body in the emblic leafflower fruit and blueberry; the black corn is used as the matrix, so that the wine is enriched with more nutrient substances, the nutritive value of the wine is enhanced, and the wine has the advantages of thick mouthfeel, rich fruit aroma and stable color; the wine has the effects of removing pathogenic heat from blood, promoting digestion, promoting digestion, promoting salivation and relieving a cough of the emblic leafflower fruit, and also has the effects of preventing cancers and relieving heart disease.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for brewing emblica fruit wine. Background technique [0002] Phyllanthus emblica belongs to Euphorbiaceae Phyllostachys genus, its fresh fruit is sweet and sour, crisp and slightly astringent, with a sweet aftertaste, hence the name Emlical emblica, also known as Houganzi, An Luoguo, Niuganguo, etc. The fruit of Amlican emblica is sour and slightly astringent, clears heat and cools blood, promotes digestion and invigorates the spleen, promotes body fluid and quenches thirst. Indications for blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth and vitamin C deficiency. In Tibetan medicine, emblica mainly treats Bacon's disease, Chiba disease, blood disease, hypertension and so on. Research results in recent years have shown that emblica has anti-inflammatory, anti-oxidation, anti-aging, liver protection and other effects. The ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 彭常安刘永吴义顺
Owner 彭常安
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