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Production method of fortuneana wine

A production method and technology for Pyracantha fruit wine are applied in the field of production of Pyracantha fruit wine, which can solve the problems such as inability to utilize internal dissolved substances, incapability of large-scale production, and long service life of equipment, and achieve rational development of raw material resources and good social benefits. , the effect of good economic and social benefits

Active Publication Date: 2015-06-17
岳畅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Use 42-52% white wine to extract Pyracantha fruit wine. After separate tests, it is found that the two kinds of fruit wines have strong aromas, but their pulp parts are basically not decomposed and precipitated by alcohol, and the dissolved substances cannot be used.
Moreover, the equipment has a long service life, and the cost is also very high, let alone large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0040] (1) Preparation of Pyracantha japonicus:

[0041] (2) Preparation of Rosa roxburghii:

[0042] (3) The water added in the crushing process of the present invention is purified and filtered water.

Embodiment 1

[0044] A production method of Pyracantha fruit wine, which uses 1000Kg of wild Pyracantha fruit as a raw material, and undergoes the steps of impurity removal, cleaning, crushing, fermentation, blending, fine sedimentation and fine filtration in order to finally obtain the finished Pyracantha fruit wine.

[0045] 1. Removal of impurities: Wind selection is used to remove residual and fallen leaves, soil and stones, iron nails, dust, and green and inferior fruits.

[0046] 2. Cleaning: (1) Use 3‰ sodium hypochlorite solution to flow and wash for 12 minutes according to the cleanliness of the fruit, remove the surface attachments and remaining stamens of the fruit, and further pick out green fruits; (2) Use clean water to spray the sodium hypochlorite solution to flow Wash the wild prickly pear fruit, then drain the water.

[0047] 3. Crushing: The cleaned wild fireacantha is crushed with a stainless steel sieve with an aperture of 3 mm, and the amount of wild fireacantha and wa...

Embodiment 2

[0060] A production method of Pyracantha fruit wine, which uses 1000Kg of wild Pyracantha fruit as a raw material, and undergoes the steps of impurity removal, cleaning, crushing, fermentation, blending, fine sedimentation and fine filtration in order to finally obtain the finished Pyracantha fruit wine.

[0061] 1. Removal of impurities: Wind selection is used to remove residual and fallen leaves, soil and stones, iron nails, dust, and green and inferior fruits.

[0062] 2. Cleaning: (1) Use 2‰ sodium hypochlorite solution to flow and wash for 15 minutes according to the cleanliness of the fruit, remove the surface attachments and remaining stamens of the fruit, and further pick out green fruits; (2) Spray the sodium hypochlorite solution with clean water to flow Wash the wild prickly pear fruit, then drain the water.

[0063] 3. Crushing: The cleaned wild fireacantha is crushed with a stainless steel sieve with an aperture of 3 mm, and the amount of wild fireacantha and wate...

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PUM

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Abstract

The invention provides a production method of fortuneana wine. The production method comprises the following steps: sequentially performing impurity removal, washing, breaking, fermentation, mixing, refine precipitation and refine filtering on wild pyracantha fortuneana fruit which is used as a raw material, so as to finally obtain the finished product fortuneana wine. Compared with the prior art, vitamin C, ammonia acid, SOD (Superoxide Dismutase), VP and multiple vitamins of the wild fruit are maximally preserved and protected by virtue of a fortuneana wine production method, the novel fortuneana wine is successfully produced by adopting liquid, low-temperature and multi-time fermentation technology; moreover, the economic income of the fortuneana wine is high, and the social benefit is good.

Description

technical field [0001] The invention relates to a production method of firebuckthorn fruit wine. Background technique [0002] Sichuan is unique in producing solid Xiaoqu baijiu with large output and good quality. However, during the natural and man-made disasters in the early 1960s, the grain raw materials for winemaking were in short supply, forcing the winemaking industry to use various coarse fruits and tubers containing starch and sugar as raw materials, and still brew liquor according to the traditional process. The low quality of its yield is unspeakable. In the early 1990s, a new strain of Rhizopus entered the brewing industry. I brewed Pyracantha baijiu with the old technology of new koji. Because I used high-temperature cooking, distillation, and whole grains to eat koji, not only the yield was low, but also a lot of nutrients were lost, and the fruity aroma was not good. obvious. The wine made from market grains has an alcohol content of 58 to 62 degrees, while...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 岳畅
Owner 岳畅
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