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Sea buckthorn wine and preparation method thereof

A technology of sea-buckthorn fruit wine and sea-buckthorn fruit, which is applied in the field of sea-buckthorn fruit wine and its preparation, can solve the problems of becoming and losing moisture, and achieve the effect of increasing the extraction amount and improving the quality

Active Publication Date: 2015-01-21
承德宇航人高山植物应用技术有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw materials are limited by the seasons, and seabuckthorn fruits begin to mature in October every year. If the mature fruits are not harvested in time, they will slowly lose water during the growth process and become dried fruits or fall naturally, and even become wild birds. delicacies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of preparation method of seabuckthorn fruit wine, comprises the following steps:

[0023] A preparation method of seabuckthorn fruit wine, comprising the following steps:

[0024] (1) Harvest pure wild seabuckthorn branches and fruits on Saihanba in the paddock and transfer them to a freezer at -35 to -40°C for 6 hours of freezing, use a fruit-threshing sorter to remove the fruits and sort them, and remove the seabuckthorn branches to obtain refined For the selected seabuckthorn fruit, wash the selected seabuckthorn fruit with water at 20°C, spray it with pure water, crush the seabuckthorn fruit with a crusher, add cellulase with a quality of 0.8‰ seabuckthorn fruit, and enzymatically hydrolyze it for 40 minutes to obtain Fruit pulp, use a belt press to squeeze the pulp, separate the sea buckthorn peel and fruit seeds, and then separate the pomace again through a decanter to obtain sea buckthorn raw juice with a sugar content of 14-18 Brix and a tot...

Embodiment 2

[0029] Embodiment 2: a kind of preparation method of seabuckthorn fruit wine, comprises the following steps:

[0030] (1) Harvest pure wild seabuckthorn branches and fruits on Saihanba in the paddock and transfer them to a cold storage at -35 to -40°C for 8 hours of freezing, use a fruit-threshing sorter to remove the fruits and sort them, and remove the seabuckthorn branches to obtain refined For selected seabuckthorn fruits, wash the selected seabuckthorn fruits with water at 25°C, spray them with pure water, crush the seabuckthorn fruits with a crusher, add cellulase with a quality of 4‰ seabuckthorn fruits, and enzymatically hydrolyze them for 50 minutes to obtain Fruit pulp, use a belt press to squeeze the fruit pulp, separate the sea buckthorn peel and fruit seeds, and then separate the pomace through a decanter to obtain sea buckthorn raw juice with a sugar content of 14-18 Brix and a total acid of 3.2-4.0%;

[0031] (2) After heating the original seabuckthorn juice to ...

Embodiment 3

[0035] Embodiment 3: a kind of preparation method of seabuckthorn fruit wine, comprises the following steps:

[0036] (1) Harvest pure wild seabuckthorn branches and fruits on Saihanba in the paddock and transfer them to a freezer at -35~-40°C for 7 hours of freezing, use a fruit-threshing sorter to remove the fruits and sort them, and remove the seabuckthorn branches to obtain refined For selected seabuckthorn fruits, wash the selected seabuckthorn fruits with water at 25°C, spray them with pure water, crush the seabuckthorn fruits with a crusher, add cellulase with a quality of 4‰ seabuckthorn fruits, and enzymatically hydrolyze them for 50 minutes to obtain Fruit pulp, use a belt press to squeeze the fruit pulp, separate the sea buckthorn peel and fruit seeds, and then separate the pomace through a decanter to obtain sea buckthorn raw juice with a sugar content of 14-18 Brix and a total acid of 3.2-4.0%;

[0037] (2) After heating the original seabuckthorn juice to 50°C, ad...

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Abstract

The invention discloses a sea buckthorn wine and a preparation method thereof. The sea buckthorn wine comprises the following steps: (1) orderly performing water washing, crushing, enzymatic hydrolysis and squeezing on sea buckthorn fruits, and then separating out sea buckthorn peel dregs and sea buckthorn seeds to obtain raw sea buckthorn juice; (2) adding an enzymatic preparation to the raw sea buckthorn juice for enzymatic hydrolysis, and separating out the extracted sea buckthorn oil to obtain sea buckthorn juice; (3) orderly performing sterilization, enzyme deactivation, ultrafiltration, deacidification and membrane concentration on the sea buckthorn juice to obtain the sea buckthorn wine. The preparation method of the sea buckthorn wine is capable of improving the extraction amount of the sea buckthorn juice so that the nutritional components in the sea buckthorn go into the sea buckthorn juice; the sugar degree of the concentrated clear sea buckthorn juice is increased, and the sugar is converted into alcohol through fermentation, and consequently, the prepared sea buckthorn wine is pure in taste and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to a seabuckthorn fruit wine and a preparation method thereof. Background technique [0002] Seabuckthorn is a natural berry plant, its fruit contains a variety of nutrients, known as "the third-generation fruit", "the king of vitamins" and "the most promising raw material for new health products in the 21st century". At the same time, seabuckthorn contains a variety of amino acids, vitamins (especially vitamin C, P), flavonoids, etc., and seabuckthorn contains 8 kinds of amino acids necessary for the human body. It is a nutritious natural wild berry. It can be widely used in many fields of the national economy such as food, medicine, light industry, aerospace, agriculture, animal husbandry and fishery. Seabuckthorn fruit used as medicine has the effects of relieving cough and reducing phlegm, invigorating stomach and eliminating food, promoting blood circulation and dispelling ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘春海岳丽华刘佳刘爱
Owner 承德宇航人高山植物应用技术有限责任公司
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