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The process of making bayberry wine

A technology and technology of dipping in sugar, which is applied in the field of making bayberry wine, can solve problems such as fruit drop, inedible green fruit, economic loss for growers, and short preservation time, and achieve the effect of shining and clear appearance, unique taste, and bright red color

Inactive Publication Date: 2016-04-20
利光辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, red bayberry is a seasonal fresh fruit, and it is listed in large quantities every June. The fresh-keeping time at room temperature is very short, and storage and transportation are difficult. A large number of mildew and rot often occur due to untimely picking and sales. major economic loss

Method used

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  • The process of making bayberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The process of making bayberry wine includes:

[0036] Step 1: Use red bayberry harvested in the same year, wash it with clean water for 3 times, wash away the sundries and soil attached to the red bayberry fruit, drain it with a steel mesh basket, and store it in a 4°C freezer.

[0037] Step 2: select a small amount of red bayberry in step 1 and squeeze it into fresh fruit juice, let it stand for clarification, and use an Abbe refractometer to detect its sugar content. Use sucrose to adjust red bayberry juice to reach the initial sugar content of fermentation. The initial sugar content of the red bayberry juice fermentation is 15%, and the added amount of sucrose is recorded.

[0038] Step 3: According to the sucrose addition data obtained in step 2, add sucrose and red bayberry fruit into the container in proportion, dip the red bayberry fruit in the container for 30 days in a cold storage at 4°C. The obtained sugar impregnation was filtered through a 10-mesh nylon f...

Embodiment 2

[0044] The difference between this embodiment and embodiment 1 is:

[0045] In the second step, the initial sugar content of bayberry fruit juice fermentation is 20%.

[0046] In the third step, the caramelization of bayberry fruit in the container is immersion in a 6°C cold storage for 40 days.

[0047] In step 4, distilled water is used to adjust the acidity of the red bayberry juice so that the initial acidity of fermentation is 0.5%.

[0048] In step five, the initial SO 2 The content is controlled at 125mg / kg.

[0049] In step 6, the yeast activation solution is prepared by adjusting the sugar content of the plum sugar infusion in step 4 to 5% with distilled water, dissolving 0.5 g of angel yeast in 20 mL of bayberry infusion, and activating at 38° C. for 15 minutes.

[0050]In step 7, the yeast activation solution is added according to the ratio of bayberry sugar extract and yeast activation solution at a ratio of 500:1. The sugar-soaked juice added with the yeast ac...

Embodiment 3

[0052] The difference between this embodiment and embodiment 1 is:

[0053] In the second step, the initial sugar content of bayberry fruit juice fermentation is 25%.

[0054] In the third step, the caramelization of red bayberry fruit in the container is 50 days in a cold storage at 8°C.

[0055] In step 4, distilled water is used to adjust the acidity of the red bayberry juice so that the initial acidity of fermentation is 0.7%.

[0056] In step 5, the initial SO 2 The content is controlled at 150mg / kg.

[0057] In step 6, the yeast activation solution is prepared by adjusting the sugar content of the plum sugar infusion in step 4 to 7% with distilled water, dissolving 0.4g of angel yeast in 18mL of bayberry infusion, and activating at 38°C for 15 minutes.

[0058] In step 7, the yeast activation solution is added according to the ratio of bayberry sugar infusion juice to yeast activation solution of 600:1.2. The sugar-soaked juice added with the yeast activation solutio...

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Abstract

The invention discloses a process for making a red bayberry wine. The process comprises the first step of cleaning and drying the collected fresh red bayberries, the second step of blending the red bayberry juice with cane sugar to obtain the initial fermentation sugar degree, the third step of proportionally adding the cane sugar and the red bayberries to a container so that the red bayberries are sugared in the container to obtain red bayberry sugar soaked juice, the fourth step of regulating the acidity of the red bayberry sugar soaked juice with distilled water to the initial fermentation sugar degree, the fifth step of controlling the initial fermentation SO2 content of the red bayberry sugar soaked juice in the fourth step in the range of 100-150mg / kg, the sixth step of dissolving the yeast in the red bayberry sugar soaked juice, and activating for 10-20 minutes at 35-45 DEG C, thereby obtaining a yeast activating fluid, and the seventh step of adding the yeast activating fluid according to the ratio of the red bayberry sugar soaked juice to the yeast activating fluid in the range of (400-600): (0.8-1.2), and then fermenting the sugar soaked juice at 30+ / -3 DEG C for 30+ / -5 days. The red bayberry wine made through the process has the advantages of bright red, mellow and full color, and good taste.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a process for making red bayberry wine. Background technique [0002] Waxberry has high nutritional value, which contains 12-13% sugar, 0.5-1.8% organic acid, 83.4-92.0% water, 0.8% protein, 5.7% carbohydrate, 1% dietary fiber, and vitamins per 100 grams. C: 9 mg, vitamin B1: 10 micrograms, vitamin B2: 50 micrograms, niacin: 0.3 mg, flavonoid equivalent: 92 micrograms, vitamin E: 0.81 mg, calcium: 14 mg, iron: 1 mg, zinc: 0.14 milligrams, selenium: 0.31 micrograms. These nutrients are all needed by the human body and are easily absorbed by the human body. Therefore, red bayberry is a nourishing fruit suitable for all ages. [0003] Waxberry fruit is sweet and sour, juicy, unique in flavor, high in nutritional value, and has high medicinal and medical value. Both the "Diet Therapy Materia Medica" of the Song Dynasty and the "Compe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 利光辉郑耿东庄濠宇李窈妍
Owner 利光辉
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