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Cherry and lotus seed health care wine making method

A technology for health care wine and cherries, which is applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve problems such as the destruction of nutrients, achieve strong aroma production ability, ensure wine body, taste, and aroma. human effect

Inactive Publication Date: 2015-02-25
HUNAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main processing is to make canned cherries, which seriously destroys the nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Raw materials and accessories

[0033] Fresh cherries, dried lotus seeds (removed), 0.9% saline, Aspergillus niger ZTL, Saccharomyces cerevisiae YDJ05, Issatchenkia orientalis YS03, pectinase, cellulase, amylase, sucrose, Citric acid, rosemary, coriander, trichosanthes, chitosan and bentonite.

[0034] (2) Saccharification of lotus seeds

[0035] Select cored and dried lotus seeds without rot and mildew, soak them in water of equal quality for 5 hours after crushing, filter out the water after they fully absorb water, sterilize at 121°C for 15 minutes, and inoculate Aspergillus niger (Aspergillus nigerZTL—can Amylase-producing strains) were cultured at 30°C for 72 hours. Then put the fermentation product at 100° C. for 5 minutes to carry out sterilization treatment. spare.

[0036] (3) cherry pretreatment

[0037] Select fresh cherries without rot, mildew, diseases and insect pests, soak them in 0.9% salt water for 40 minutes, then rinse them with clean water, ...

Embodiment 2

[0050] (1) Raw materials and accessories

[0051] Fresh cherries, dried lotus seeds (removed), 0.9% saline, Aspergillus niger ZTL, Saccharomyces cerevisiae YDJ05, Issatchenkia orientalis YS03, pectinase, cellulase, amylase, sucrose, Citric acid, rosemary, coriander, trichosanthes, chitosan and bentonite.

[0052] (2) Saccharification of lotus seeds

[0053] Select cored and dried lotus seeds without rot and mildew, soak them in the same amount of water for 6 hours after crushing, filter out the water after fully absorbing water, sterilize at 121°C for 15 minutes, and inoculate Aspergillus niger (Aspergillus niger ZTL—— strains capable of producing amylase), cultivated at 35°C for 64 hours. Then put the fermentation product at 100° C. for 5 minutes to carry out sterilization treatment. spare.

[0054] (3) cherry pretreatment

[0055] Select fresh cherries without rot, mildew, diseases and insect pests, soak them in 0.9% salt water for 45 minutes, then rinse them with clean...

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Abstract

The invention discloses a cherry and lotus seed health care wine making method. According to the method, health care wine with cherry and lotus seed health care effects is made from fresh cherries and dry lotus seeds by technological operations such as lotus seed saccharification, cherry pretreatment, enzymolysis and juicing, composition adjustment, primary fermentation, secondary fermentation, clarification and filtration. The cherry and lotus seed health care wine preserves nutrient substances of the cherries and the lotus seeds and can generate composition more easily digested and absorbed by human bodies by means of microbial fermentation, thereby having health care functions such as anti-oxidation, anti-aging, heart nourishing, spleen invigorating, kidney tonifying and essence astringing. Meanwhile, the cherry and lotus seed health care wine has the characteristics of fragrance, clearness, colorlessness, fruity flavor and fermentation flavor harmonization of wine liquid, capability of leading people to endless aftertastes and the like, is full-bodied and has prominent nutritional and health care functions.

Description

technical field [0001] The invention relates to the field of health wine brewing, in particular to a brewing method of cherry and lotus seed health wine. Background technique [0002] Cherry is a kind of tree fruit, known as "the first branch of all fruits", also known as Yingtao, Hantao and Jingtao. Although its fruit is as small as a pearl, its color is red and bright, and its taste is sweet and slightly sour. It can be eaten fresh, pickled or used as an embellishment for other dishes. Fresh cherry fruit contains sugar, protein, calcium, iron, carotene, and vitamin C, among which the iron content ranks first in fruits. Cherries are hot in nature, sweet in taste, and have the effects of nourishing qi, invigorating the spleen, harmonizing the stomach, and dispelling rheumatism. Regular consumption of cherries can supplement the body's demand for iron elements, promote hemoglobin regeneration, prevent iron deficiency anemia, enhance physical fitness, strengthen the brain an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/685C12R1/645
CPCC12G3/02
Inventor 张大为张洁梁芳王能强王付杰
Owner HUNAN UNIV OF SCI & TECH
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