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A kind of preparation method of raisin mulberry wine

A technology of raisin and mulberry wine, applied in the field of fruit wine processing, to achieve the effects of improving cold hands and feet, improving quality, and enriching nutritional value

Inactive Publication Date: 2016-08-24
TURPAN INST OF AGRI SCI XINJIANG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0019] The purpose of the present invention is to provide a kind of preparation method of raisin mulberry wine aiming at the defect of artificially adding sucrose in the above-mentioned prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Each medicament source used among the present invention:

[0042] Pectinase: C6 pectinase color, Tianjin Wending Trading Co., Ltd.;

[0043] Cellulase: CAS: 9012-54-8, Wuhan Xinxinjiali Biotechnology Co., Ltd.;

[0044] Special active dry yeast for fruit wine brewing: B8 dry yeast EXPRESION, Tianjin Wending Trading Co., Ltd.;

[0045] Chitosan: CAS No.9012-76-4, Shanghai Ziyi Reagent Factory;

[0046] Polyvinylpyrrolidone: CAS No.9003-39-8 Shanghai Ziyi Reagent Factory.

[0047] Specific operation process:

[0048] 1. Washing and soaking raisins:

[0049] Remove the silt and stalks from the raisins, wash the raisins with running water for 3-5 minutes, and then quickly drain the water on the surface of the raisins; weigh the weight of the raisins after draining, according to the mass ratio of raisins to purified water is 1:1.5 Calculate the added power of purified water, calculate the added amount of 30ml to 40ml of sulfurous acid with a mass concentration of 6% to ...

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PUM

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Abstract

The invention discloses a preparation method of a raisin mulberry wine. The preparation method comprises the following steps: (1) washing and soaking raisins; (2) grinding and pulping raisins; (3) grinding, pulping, and squeezing mulberries; (4) carrying out an enzyme treatment; (5) carrying out inoculated fermentation; (6) loading the materials into a pot, brewing; (7) carrying out a clarifying treatment and a thermal treatment so as to obtain the wine. The preparation method takes raisins and fresh mulberries as the raw materials, mainly solves the operation technologies during the preparation process such as water / material ratio, extraction time and temperature, ingredient adjustment, fermentation time and temperature, and brewing, enriches the healthcare wine species, improves the quality of mulberry wine, which has the advantages of rich nutrients and healthcare function, at the same time fully utilizes the mulberry resources, extends the industrial chain, increases the additional value, and fully satisfies the market needs.

Description

technical field [0001] The invention relates to the field of fruit wine processing, in particular to a method for preparing raisin and mulberry wine. Background technique [0002] Raisins are foods that use solar energy and artificial heating to naturally dehydrate grape fruits, or grape fruits that are dried in the shade or under a drying room. Raisins are flat in nature, sweet in taste and slightly sour. Its water content is 15% to 25%, and its sugar content is as high as 60%. Raisins contain high heat energy, are rich in minerals, vitamins and other nutrients, and are resistant to long-term storage. According to testing, the nutrient content of raisins (referring to the content in 100 grams of edible food) is shown in Table 1: [0003] Table 1 [0004] . [0005] Raisins have very rich nutritional effects and functions. According to reports, long-term consumption of raisins has the effects of promoting blood circulation, strengthening bones, promoting digestion an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A61K36/87A61P1/14A61P7/06A61P3/06C12R1/865
Inventor 王婷刘翔宇雷静郭峰郝庆肖丽陈玲韩琛李海峰吴久赟吴斌
Owner TURPAN INST OF AGRI SCI XINJIANG ACADEMY OF AGRI SCI