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Preparation method of medlar and grape liqueur

A technology for liqueur and wolfberry, which is applied in the field of preparation of wolfberry grape liqueur, can solve the problems of extracting natural wolfberry nutritional components and pharmacological components, and the inability to propose and restrict the nutritional components of wolfberry fruit.

Inactive Publication Date: 2014-03-26
宋庆元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The long-term production practice of wolfberry wine let us know that due to the original attributes and differences of Ningxia wolfberry different from other plant fruits, the traditional wolfberry wine preparation method cannot extract all the nutritional and pharmacological components of natural wolfberry. Fermented wolfberry can only obtain about 3% alcohol, and most of the nutrients in wolfberry fruit can not be extracted, which restricts and hinders the functional basis of natural wolfberry to provide the best nutritional value and medicinal value for human society

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Preparation of raw materials: Slice or crush hawthorn, slice or crush licorice, and treat them for later use.

[0020] 2. Put the prepared grape fermented base wine into the wine jar, then add the freeze-dried wolfberry powder with a particle size of 80-150 mesh and the above-mentioned plant materials such as hawthorn and licorice to the wine jar in proportion, and put the wine jar Seal it for 8-10 days, while stirring it two or three times a day to make it fully soaked. The addition ratio is that every 100 ml of wine contains: wolfberry: 28-35 grams, hawthorn: 1 gram, licorice: 0.5 grams.

[0021] 3. After filtering the above-mentioned soaked wine, put it into the aging tank, and let it stand for 30-60 days according to the need, so that it can be naturally aged and precipitated.

[0022] 4. Fine filtration and bottling: After the mature and precipitated wine is fine filtered, it can be bottled. Among them, fine filtration is carried out by plate and frame filter....

Embodiment 2

[0024] 1. Add hawthorn, licorice and other plant materials to the grape fermented base wine, soak for 8-10 days, filter to obtain the base wine extract;

[0025] 2. The dried fruit of wolfberry is processed by ultra-low temperature freezing and sublimation process, and the freeze-dried powder of wolfberry with particle size of 80-150 mesh is obtained;

[0026] 3. Use the base wine extract obtained in item "1" to extract the freeze-dried whole wolfberry powder. The extraction process can be done in a pottery jar or a stainless steel tank. Seal the jar for 8-10 days while stirring several times a day;

[0027] 4. Filter out the clear liquid from the wine that has been extracted above, put it into an aging tank, and let it stand for 30-60 days for static treatment;

[0028] 5. Fine filtration and bottling: After the mature and precipitated wine has been fine filtered, it can be bottled.

[0029] Finished product inspection technical indicators

[0030] A. Sensory indicators: ...

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PUM

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Abstract

The invention relates to a method of producing soaked medlar and grape liqueur, and particularly relates to a preparation method of medlar and grape liqueur, wherein the alcoholic strength is 20-25% (vol), and the base liquor is grape brewed wine. The preparation method belongs to the technical field of compound wine. The preparation method of medlar and grape liqueur comprises the following steps: carrying out pre-treatment on a raw material medlar through a low temperature freezing and sublimating process; first, preparing freeze-drying medlar powder; then carrying out extraction, refined filtration and the like to prepare the liqueur. The product has the characteristics of pure color and luster, clear liquor body, mellow taste and the like, the fruity fragrance of medlar and acor and gentleness of grape wine complement each other. 100mL of the liqueur contains 28-35g of natural medlar fruit components. The preparation method has the main technical characteristics that the base liquor used for soaking is grape brewed wine, and the raw material medlar is freeze-drying medlar powder. In the production process, saccharose, starchy sugar and various food additives are not added. The product liquor is sequentially and naturally completed in a natural state. The product is bright in color and luster, strong in fragrance and good to hear or see, and has very high nutrition and health care values. The soaked medlar and grape liqueur provides the liqueur with rice, wherein the king of fruits medlar and grape brewed wine are faultlessly integrated. Meanwhile, the medlar and grape liqueur is high quality nutritional liquor.

Description

technical field [0001] The invention relates to a preparation process of wolfberry grape liqueur, in particular to a preparation method of formulated wolfberry grape liqueur. Background technique [0002] Lycium barbarum belongs to the Solanaceae plant, which is distributed in most parts of my country, and the most famous one is Lycium barbarum L. in Ningxia. Ningxia wolfberry has a long history of cultivation. The fruit is large in size, bright in color and high in quality. It is a treasure of medicinal materials. It has extremely high medicinal value and nutritional value. The Pharmacopoeia of the People's Republic of China clearly indicates that the genuine wolfberry is the Ningxia wolfberry of the Solanaceae plant. [0003] Modern research shows that wolfberry is very rich in nutrients. The sugar content of dried wolfberry is high, about 40%-53%, including wolfberry polysaccharide, reducing sugar, uronic acid, etc. Carotenoids (monohydrolutein, dihydrolutein, carotene...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
Inventor 宋庆元
Owner 宋庆元