Preparation method of whole fruit functional red bayberry fruit wine

A production method and functional technology, applied in the field of production of whole-fruit functional red bayberry wine, can solve problems such as environmental pollution, waste of resources, sterilization and destruction of fruit wine quality, and achieve the goals of reducing environmental pollution, improving production efficiency, and retaining nutritional value Effect

Inactive Publication Date: 2016-04-13
ZHEJIANG PHARMA COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of fruit wine pitting not only causes waste of resources and environmental pollution; but also the quality of fruit wine is easily severely damaged in the sterilization process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making whole-fruit functional red bayberry fruit wine, specifically comprising the following steps:

[0017] 1) After cleaning the fresh bayberry, soak it in drinking water with an effective residual chlorine of 1-5PPM for 5 minutes, rinse it with tap water for 10 minutes, and drain it;

[0018] 2) De-pitting and squeezing the bayberry to obtain raw bayberry juice;

[0019] 3) The bayberry kernels are crushed by a crusher to take the kernels to obtain bayberry kernels, and the bayberry kernels are ground with a colloid mill to obtain bayberry kernel pulp;

[0020] 4) Filter the raw bayberry fruit juice and bayberry kernel pulp obtained in step 2) and step 3) with an 80-mesh double pipeline filter;

[0021] 5) Mix the raw bayberry fruit juice filtered in step 4), bayberry kernel pulp and white wine with an alcohol content of 55 degrees to form a 15-25 degree red bayberry fruit wine, put it into a wine jar, seal it, and store it.

[0022] In step 5), by wei...

Embodiment 2

[0024] A method for making whole-fruit functional red bayberry fruit wine, specifically comprising the following steps:

[0025] 1) After cleaning the fresh bayberry, soak it in drinking water with an effective residual chlorine of 1-5PPM for 8 minutes, rinse it with tap water for 5 minutes, and drain it;

[0026] 2) De-pitting and squeezing the bayberry to obtain raw bayberry juice;

[0027] 3) Break the bayberry kernels through a crusher to take the kernels, and grind the bayberry kernels with a colloid mill to obtain bayberry kernel pulp;

[0028] 4) Filter the raw bayberry fruit juice and bayberry kernel pulp obtained in step 2) and step 3) with a double pipeline filter; the filter screen of the double pipeline filter is 80-100 mesh.

[0029] 5) Mix the raw red bayberry fruit juice and red bayberry kernel pulp filtered in step 4) with 55-degree white wine to form a 15-25-degree red bayberry fruit wine, put it into a wine jar, seal it, and store it.

[0030] In step 5), b...

Embodiment 3

[0032] A method for making whole-fruit functional red bayberry fruit wine, specifically comprising the following steps:

[0033] 1) After cleaning the fresh bayberry, soak it in drinking water with an effective residual chlorine of 1-5PPM for 10 minutes, rinse it with tap water for 10 minutes, and drain it;

[0034] 2) De-pitting and squeezing the bayberry to obtain raw bayberry juice;

[0035] 3) Break the bayberry kernels through a crusher to take the kernels, and grind the bayberry kernels with a colloid mill to obtain bayberry kernel pulp;

[0036] 4) Filter the raw bayberry juice and bayberry kernel pulp obtained in step 2) and step 3) with a double pipeline filter; the filter screen of the double pipeline filter is 100 mesh.

[0037] 5) Mix the raw red bayberry fruit juice and red bayberry kernel pulp filtered in step 4) with 55-degree white wine to form a 15-25-degree red bayberry fruit wine, put it into a wine jar, seal it, and store it.

[0038] In step 5), by weigh...

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PUM

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Abstract

The invention discloses a method for brewing all-fruit functional red bayberry fruit wine. The method for brewing the all-fruit functional red bayberry fruit wine comprises the following steps: 1) cleaning and disinfecting fresh red bayberry, and then draining off; 2) performing denucleation and juicing on the red bayberry, so that red bayberry original juice is obtained; 3) grinding red bayberry kernel to obtain red bayberry kernel pulp; 4) filtering the red bayberry original juice and red bayberry kernel pulp obtained in the steps 2) and 3); 5) mixing the red bayberry original juice and the red bayberry kernel pulp which are filtered in the step 4) with white spirit and blending into red bayberry fruit wine with alcoholic strength of 15-25 degrees, putting the red bayberry fruit wine into a wine jar and sealing. The method for brewing the all-fruit functional red bayberry fruit has the characteristics that red bayberry kernel is fully utilized, quality of the fruit wine is good and nutritive value of the red bayberry can be fully reserved.

Description

technical field [0001] The invention relates to a method for preparing whole-fruit functional red bayberry fruit wine. Background technique [0002] Present bayberry fruit wine mostly is that fruit is made through cleaning, hot soup, squeezing the juice, removing the core, fermenting, sterilizing, storing, and bottling. This kind of fruit wine pitting not only causes waste of resources and environmental pollution; and the quality of fruit wine is easily severely damaged in the sterilization process. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the above disadvantages of the prior art: to provide a whole-fruit functional bayberry fruit wine production method that fully utilizes bayberry kernels, has good quality fruit wine, and can fully retain the nutritional value of bayberry. [0004] The technical solution of the present invention is as follows: a kind of whole fruit functional bayberry fruit wine product...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 孙金才汪小玲罗海波
Owner ZHEJIANG PHARMA COLLEGE
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