Functional cranberry and blackberry composite fruit wine and preparation method thereof

A compound fruit wine and cranberry technology, which is applied in the field of fruit wine brewing, can solve the problems of unsatisfactory growth and wine production, fruit wine quality, and not paying special attention to fermenting yeast, so as to improve the function of the prostate gland, increase the nourishing yin and aphrodisiac , to improve the effect of softness

Active Publication Date: 2014-04-30
南京润寿缘生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for most wild yeasts, their growth and wine production effects are not ideal, and they must be screened to determine the best fermenting yeast
Some companies have isolated suitable fermenting yeast from wild yeast through cooperation with universities or independent research and development. However, most small and medium-sized fruit wine companies do not pay special attention to fermenting yeast, which has seriously affected the quality of fruit wine.

Method used

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  • Functional cranberry and blackberry composite fruit wine and preparation method thereof
  • Functional cranberry and blackberry composite fruit wine and preparation method thereof
  • Functional cranberry and blackberry composite fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Component distribution ratio (mass ratio)

[0027]

[0028] Preparation of the mixed bacterial solution:

[0029] Weigh 10kg of fresh / frozen blackberry fruit. The frozen fruit must be thawed at low temperature, washed and removed, beaten with a beater, and then sieved (the sieve aperture is 0.6-0.8mm). Add cranberry seven-fold concentrated juice at a ratio of 2:1 to the weight of the concentrated juice, mix evenly, apply conventional sterilization technology to sterilize the mixed puree at a low temperature below 85°C for 5-6 minutes, seal it in a container, and ferment it at 30°C-32°C until When the sugar content in the mixture is 12°-15° (by sugar, Brix) and has the unique wine aroma of cranberry and blackberry, inoculate 0.1% (v / v) intestinal membrane with a unit volume of 1×107cfu / mL Leuconostoc, mix evenly, continue to ferment at 30°C until the sugar content is 7-9°, stir evenly, and use it as the fermentation strain of the cranberry-blackberry mixed liquid....

Embodiment 2

[0049] 1. Component distribution ratio (mass ratio)

[0050]

[0051] Preparation of the mixed bacterial solution:

[0052] Weigh 10kg of fresh / frozen blackberry fruit. The frozen fruit must be thawed at low temperature, washed and removed, beaten with a beater, and then sieved (the sieve aperture is 0.6-0.8mm). Add cranberry seven-fold concentrated juice at a ratio of 2:1 to the weight of the concentrated juice, mix evenly, apply conventional sterilization technology to sterilize the mixed puree at a low temperature below 85°C for 5-6 minutes, seal it in a container, and ferment it at 30°C-32°C until When the sugar content in the mixture is 12°-15° (by sugar, Brix) and has the unique wine aroma of cranberry and blackberry, inoculate 0.1% (v / v) intestinal membrane with a unit volume of 1×107cfu / mL Leuconostoc, mix evenly, continue to ferment at 30°C until the sugar content is 7-9°, stir evenly, and use it as the fermentation strain of the cranberry-blackberry mixed liquor....

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Abstract

The invention discloses a functional cranberry and blackberry composite fruit wine and a preparation method thereof. The functional cranberry composite fruit wine which is high in quality and good in stability and has multiple functions of reducing blood sugar, reducing blood pressure and blood fat, resisting ageing and oxidation and the like is mainly prepared from cranberry and blackberry in presence of a plant extract composite without side effects by virtue of fermentation strains including leuconostoc mesenteroides and wild yeasts which are only contained in blackberry skin.

Description

technical field [0001] The invention relates to a method for brewing fruit wine, in particular to a method for preparing functional cranberry-blackberry compound fruit wine. Background technique [0002] Cranberry is a plant of the genus Vaccinium in the Rhododendron family. It is known as the "Ruby of North America" ​​and is favored for its extremely high nutritional value and health care functions. Cranberries are rich in carbohydrates, anthocyanins, vitamins and mineral elements, etc., which have many benefits for human health. Cranberry has five main functions, which can prevent women's common urinary tract infection problems, reduce the incidence of gastric ulcer and gastric cancer, reduce cardiovascular aging lesions, anti-aging and prevent Alzheimer's disease, and maintain skin youthfulness and health. Blackberry, the "black diamond" among fruits, is known as the "fruit of life" and has high nutritional and medicinal value. Blackberries are rich in anthocyanins, pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12H1/052C12H1/16
Inventor 文舜
Owner 南京润寿缘生物科技有限公司
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