A kind of seabuckthorn compound wine and its preparation method

A technology for preparing wine and seabuckthorn, which is applied in the preparation of alcoholic beverages, etc., can solve the problems that the sour taste of seabuckthorn juice is difficult to remove, it is difficult to obtain the favor of the market, and the taste of seabuckthorn fruit wine is poor, so as to improve the body's immunity, improve the taste, enhance the The effect of immunity

Active Publication Date: 2016-01-27
HEBEI GOLD BERRY TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Seabuckthorn fruit is small orange to orange-red fruit with sweet and sour taste and fruity aroma. It is suitable for making juice drinks or fruit wine. However, the sour taste in ordinary freshly squeezed seabuckthorn juice is difficult to remove, which affects the taste, especially the ordinary wine preparation process. , by soaking seabuckthorn fruit in alcohol or by substitution reaction, and then blending, the resulting seabuckthorn fruit wine has a poor taste and is difficult to win the favor of the market, and high-concentration alcohol soaking leads to serious loss of nutrients
[0005] Therefore, in the prior art, there is a lack of a seabuckthorn compound wine that can not only retain the nutritional ingredients of seabuckthorn, but also improve the taste and be welcomed by consumers.

Method used

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  • A kind of seabuckthorn compound wine and its preparation method
  • A kind of seabuckthorn compound wine and its preparation method
  • A kind of seabuckthorn compound wine and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Step 1: Preparation of Seabuckthorn Fermented Juice:

[0041] Prepare the raw materials according to the following proportions: 1000kg of seabuckthorn fruit juice, 25kg of 95% edible alcohol, 200kg of white sugar and 0.25kg of active dry yeast.

[0042] Fermentation method:

[0043] (1) Rehydration and activation of active dry yeast: a) Rehydration: Take 2% sucrose water at 38°C-40°C that is 5 times the amount of active dry yeast in the formula, dissolve active dry yeast in it and stir for 15 minutes; b) Activation: quickly cool down the rehydrated yeast in step a) to about 30°C for 1 hour;

[0044] (2) Add the activated yeast in step (1) to the seabuckthorn juice in the formula and stir evenly;

[0045] (3) Weigh the formula amount of white granulated sugar and add it to the fruit juice obtained in step (2), and stir until completely dissolved;

[0046] (4) Take 95% of the formula amount of edible alcohol and add it to the fruit juice obtained in step (3), and stir ...

Embodiment 2~4

[0057] Step 1: Preparation of Seabuckthorn Fermented Juice:

[0058] Prepare raw materials according to the ratio in Table 1:

[0059] Raw material proportioning of seabuckthorn fermented fruit juice of table 1 embodiment 2~4

[0060]

[0061] Fermentation method: with embodiment 1.

[0062] Step 2: Preparation of Seabuckthorn Blended Wine:

[0063] Seabuckthorn prepared wine raw materials and proportioning are the same as in Example 1.

[0064] Preparation method: with embodiment 1.

Embodiment 5~7

[0066] Step 1: Preparation of Seabuckthorn Fermented Juice:

[0067] Raw materials and proportioning: with embodiment 1.

[0068] Fermentation method: with embodiment 1.

[0069] Step 2: Preparation of Seabuckthorn Blended Wine:

[0070] See Table 2 for raw materials and proportions of seabuckthorn concocted wine.

[0071] Table 2 The raw materials and proportioning ratio of seabuckthorn prepared wine in Examples 5-7

[0072]

[0073] Preparation method: with embodiment 1.

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PUM

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Abstract

A disclosed hippophae rhamnoides prepared wine is prepared from the following compositions in parts by weight: 230-270 parts of hippophae rhamnoides fermentation juice, 110-140 parts of edible alcohol with a concentration of 95%, 180-220 parts of xylitol and 600-650 parts of purified water. The invention also provides a preparation method of the hippophae rhamnoides prepared wine. The provided hippophae rhamnoides prepared wine has the nutritional health-care functions of resisting ageing, maintaining beauty and keeping young, and preventing cardio-cerebrovascular diseases, is fine and mellow in mouthfeel, and is drinkable for low-glucose-tolerance crowds.

Description

technical field [0001] The invention relates to a juice compound wine and a preparation method thereof, in particular to a seabuckthorn compound wine and a preparation method thereof. Background technique [0002] Seabuckthorn is a unique wild plant in my country, rich in total flavonoids, polyphenols, amino acids and various trace elements. Seabuckthorn has the functions of soothing the liver and replenishing qi, digestion and stagnation, and can lower cholesterol. It has obvious health care and conditioning effects on chronic diseases such as cardiovascular and cerebrovascular diseases and various discomforts caused by sub-health. [0003] The content of vitamin C in seabuckthorn fruit is the highest among all vegetables and fruits, and it is relatively stable, so it has the reputation of "king of vitamin C". Seabuckthorn is rich in 7 kinds of flavonoids, such as quercetin, kaempferol and its glycosides. Seabuckthorn pulp is rich in fatty acids and a complete range of am...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06
Inventor 刘玉成蒋海涛王建忠张兆昕
Owner HEBEI GOLD BERRY TECH DEV
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