A kind of preparation method of black fruit wolfberry wine

A black fruit wolfberry and wine body technology, applied in the field of wine drinks, can solve the problems of low content of functional ingredients, turbid precipitation, low alcohol content, etc., and achieve the effect of unique health care effect and strong fruity aroma

Active Publication Date: 2016-07-06
张勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few wine products of black wolfberry on the market; a small amount of products still have low alcohol content and low content of functional ingredients, and they are prone to precipitation and turbidity during storage, which leads to degradation of active ingredients anthocyanins and deterioration of taste, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] step 1):

[0033] After the mature black wolfberry fruit is screened, soak it in hot water at 56°C for 3.2 hours, use a juicer to mix the pulp and water according to the ratio of 1:12, and then settle and let it stand for 12 hours ,filter;

[0034] Step (2):

[0035] Soak the filter residue obtained in step (1) in hot water at 57° C. for 5.3 hours, and then filter again;

[0036] Step (3):

[0037] Add the sodium bisulfite of 38mg / L in the filtrate that step (1) and step (2) obtain, leave standstill after 18 hours, add the pectinase of 0.03% again, adopt mechanical stirring for 17 minutes, stir at 57 ℃ insulation;

[0038] Step (4):

[0039] The liquid obtained in step (3) is sterilized by high temperature through the existing infrared disinfection equipment, then cooled to 56 ° C, put into the wine jar, continued to cool to 32 ° C in the wine jar, and added starter for fermentation. The fermentation time is 3.5 days;

[0040] Step (5):

[0041] After the wine b...

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PUM

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Abstract

The invention discloses black fruit wolfberry wine and a preparation method thereof, which sequentially include the steps of screening, settling, filtering, secondary filtering, adding sodium bisulfite, stirring, heat preservation, high-temperature sterilization, cooling and the like. Through the optimization of the steps and multiple adjustments of the parameters, the black fruit wolfberry wine with the color and luster of the black fruit wolfberry fruit, the rich fruit aroma, the transparency and clarity, and the unique health care effect is obtained.

Description

technical field [0001] The invention relates to the technical field of alcoholic beverages, in particular to a method for preparing black fruit wolfberry wine. Background technique [0002] Goji berry has a long history of health preservation, and now it is highly valued by experts and scholars. Tibetan medicine black fruit wolfberry is called "Pangma", which is a plant of the genus Lycium barbarum in the family Solanaceae. The fruit is purple-black after ripening. Classic works of Tibetan medicine such as "Four Medical Codes" and "Jingzhu Materia Medica" claim that wolfberry black fruit is sweet, flat in nature, and clears heart heat. It is used to treat heart fever, heart disease, irregular menstruation, Symptoms such as menopause. Modern medicine and nutrition show that black wolfberry is rich in active ingredients such as anthocyanins, proanthocyanidins, phenolic acids, polysaccharides, and nutrients such as amino acids, minerals, and vitamins. Taking black fruit wolf...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 王文娟王猛
Owner 张勇
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