Preparation method of mango and blueberry fruit rice wine containing mulberry extracts

A technology of blueberry fruit and fruit rice wine, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of fruit rice wine taste that needs to be improved, narrow technical window, narrow technical window, etc., and achieve low difficulty in technical implementation, wide technical window, and harmonious wine body Effect

Inactive Publication Date: 2014-12-03
彭晶晶
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the technical window of the above-mentioned solution is actually very narrow. According to this degree of disclosure, those of ordinary skill in the art still cannot achieve the effect as described in it
Although it also uses honey and lemon juice to adjust the taste in the later stage, this is only a further remedy for the above-mentioned defects, and its effect is also limited. Its taste needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of fruit rice wine comprises the following steps:

[0036] ① Preparation of wine base: Soak coix seed and rice in water, steam them, pour rice, then add blueberry juice, mango juice, yeast freeze-dried powder, Bacillus subtilis freeze-dried powder, pectinase and cellulase, Fermentation, fermentation for 7 days, using vacuum distillation to remove accumulated ethanol to continue the fermentation, complete fermentation, and make fruit rice wine base; the addition of the cellulase is 0.002%; the addition of the pectinase is 0.002%, the added amount of yeast freeze-dried powder is 0.01%, and the added amount of Bacillus subtilis freeze-dried powder is 0.001%;

[0037] ② Blending wine production: use distilled wine with an alcohol content of 68% vol to impregnate mulberries to obtain mulberry wine, and use the mulberry wine as a blending wine to blend the fruit and rice wine base; the amount of blending wine used is 1 / 6 of the base volume of Shuguo ri...

Embodiment 2

[0041] The preparation method of fruit rice wine comprises the following steps:

[0042] ① Preparation of wine base: Soak coix seed and rice in water, steam them, pour rice, then add blueberry juice, mango juice, yeast freeze-dried powder, Bacillus subtilis freeze-dried powder, pectinase and cellulase, Fermentation, fermentation for 6 days, using vacuum distillation to remove accumulated ethanol to continue the fermentation, complete fermentation, and make fruit rice wine base; the addition of the cellulase is 0.004%; the addition of the pectinase is 0.003%, the added amount of yeast freeze-dried powder is 0.02%, and the added amount of Bacillus subtilis freeze-dried powder is 0.002%;

[0043] ② Blending wine production: use distilled wine with an alcohol content of 65% vol to impregnate mulberries to obtain mulberry wine, and use the mulberry wine as a blending wine to blend the fruit and rice wine base; the amount of blending wine used is 1 / 5 of the base volume of Shuguo ri...

Embodiment 3

[0047] The preparation method of fruit rice wine comprises the following steps:

[0048] ① Preparation of wine base: Soak coix seed, rice, wheat and sorghum in water, steam them, pour rice, then add blueberry juice, mango juice, yeast freeze-dried powder, Bacillus subtilis freeze-dried powder and cellulase, Carry out fermentation, ferment for 5 days, use vacuum distillation to remove the accumulated ethanol to continue the fermentation, complete the fermentation, and make the fruit rice wine base; the addition of the cellulase is 0.001%; ​​the addition of yeast lyophilized powder is 0.06%, and the addition amount of Bacillus subtilis freeze-dried powder is 0.006%;

[0049] ② Blending wine production: use distilled wine with an alcohol content of 62% vol to impregnate mulberries to obtain mulberry wine, and use the mulberry wine as a blending wine to blend the fruit rice wine base; the amount of blending wine used is 1 / 5 of the base volume of Shuguo rice wine;

[0050] ③ Add ...

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PUM

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Abstract

The invention relates to a preparation method of blueberry fruit rice wine. The preparation method comprises the following steps: preparing blueberry juice with blueberries as raw materials, and adding high fructose syrup and / or honey to prepare a blueberry sweet juice flavoring agent; mixing the blueberry juice and mango juice with well-done rice and yeast lyophilized powder to carry out fermentation to prepare a fruit rice wine base; impregnating mulberries with distilled liquor with alcohol content above 58%vol to prepare mulberry wine, and blending the fruit rice wine base with the mulberry wine; finally flavoring by using the flavoring agent. The fruit rice wine prepared by adopting the method has the characteristics of harmonious wine body, prominent wine aroma, proper wine taste and intense wine feel.

Description

technical field [0001] The invention relates to fruit rice wine, in particular to a preparation method of mango blueberry fruit rice wine containing mulberry extract components. Background technique [0002] The fruit is rich in natural medicinal active substances, such as anthraquinones, glycosides, flavonoids and other substances with antibacterial, antioxidative, anticancer and other health effects. Therefore, people often drink wine made from fruit in small quantities for a long time in order to achieve health care. The most common way is to soak the fruit or even medicinal materials directly in high-grade wine for more than half a year. There is a kind of dew wine in the prior art. According to the definition of dew wine according to the wine industry standard of the People's Republic of China, dew wine is based on distilled wine, Fen-flavored Fenjiu or edible alcohol, and uses medicinal and edible animals and plants as the essence. It is a beverage wine that has been...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 刘向阳
Owner 彭晶晶
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