Gingko fruit wine and preparation method thereof

A technology of ginkgo biloba and fruit wine, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., to achieve the effects of blue and yellow color, beneficial to intestinal health and rich aroma

Inactive Publication Date: 2015-04-22
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But it does not use Bacillus coagulans, Bifidobacterium, Lactobacillus bulgaricus to ferment ginkgo fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of ginkgo fruit wine, this ginkgo fruit wine is made of the following components by weight:

[0021] 20 parts of ginkgo, 10 parts of wolfberry, 1 part of orange, 10 parts of sucrose, 10 parts of citric acid, 5 parts of Bacillus coagulans, 5 parts of bifidobacterium, 10 parts of Lactobacillus bulgaricus;

[0022] A preparation method of ginkgo fruit wine, the preparation method is:

[0023] After cleaning the ginkgo, wolfberry and orange, make a pulp, filter with two layers of gauze, add sucrose and citric acid to the juice, stir well, add Bacillus coagulans, Bifidobacterium, and Lactobacillus bulgaricus at a temperature of 20°C Ferment for 15 days to obtain ginkgo fruit wine.

Embodiment 2

[0025] A kind of ginkgo fruit wine, this ginkgo fruit wine is made of the following components by weight:

[0026] 22 parts of ginkgo, 12 parts of wolfberry, 2 parts of orange, 15 parts of sucrose, 12 parts of citric acid, 6 parts of Bacillus coagulans, 6 parts of bifidobacterium, 12 parts of Lactobacillus bulgaricus;

[0027] A preparation method of ginkgo fruit wine, the preparation method is:

[0028] After cleaning the ginkgo, wolfberries, and oranges, beat them, filter them with two layers of gauze, add sucrose and citric acid to the juice, stir well, add Bacillus coagulans, Bifidobacterium, and Lactobacillus bulgaricus to ferment at a temperature of 22°C After 18 days, you can get ginkgo fruit wine.

Embodiment 3

[0030] A kind of ginkgo fruit wine, this ginkgo fruit wine is made of the following components by weight:

[0031] 24 parts of ginkgo, 14 parts of Chinese wolfberry, 3 parts of pear, 20 parts of sucrose, 14 parts of citric acid, 7 parts of Bacillus coagulans, 7 parts of bifidobacterium, 14 parts of Lactobacillus bulgaricus;

[0032] A preparation method of ginkgo fruit wine, the preparation method is:

[0033] After cleaning the ginkgo, wolfberries and pears, beat them, filter them with two layers of gauze, add sucrose and citric acid to the juice, stir well, add Bacillus coagulans, Bifidobacterium, Lactobacillus bulgaricus and ferment at 24°C After 21 days, you can get ginkgo fruit wine.

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PUM

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Abstract

The invention relates to gingko fruit wine and a preparation method thereof, belonging to the field of fruit wine preparation. The gingko fruit wine is prepared from the following components in parts by weight: 20-30 parts of gingkoes, 10-20 parts of fruits of Chinese wolfberry, 1-5 parts of oranges, 10-30 parts of saccharose, 10-20 parts of citric acid, 5-10 parts of bacillus coagulans, 5-10 parts of bifidobacterium and 10-20 parts of Lactobacillus bulgaricus. The preparation method comprises the steps of after cleaning the gingkoes, the fruits of Chinese wolfberry and the oranges, pulping, filtering by virtue of two layers of gauzes, adding saccharose and citric acid into juice, uniformly stirring, adding bacillus coagulans, bifidobacterium and Lactobacillus bulgaricus, and fermenting at 20-35 DEG C for 15-30 days, so as to obtain the gingko fruit wine. The gingko fruit wine has bright color, mellow flavor, rich fragrance, typicality and mellow taste and is beneficial to the intestinal health.

Description

technical field [0001] The invention relates to a fruit wine and a preparation method thereof, in particular to a ginkgo fruit wine and a preparation method thereof, and belongs to the technical field of fruit wine preparation. Background technique [0002] Ginkgo (Ginkgo biloba L.) belongs to the ginkgo family, a deciduous tree, also known as the duck foot tree because the leaves resemble duck feet. It was called "ginkgo" in ancient times. Slow growth and long life. Under normal growth conditions, it takes about forty years to collect a large number of fruits. It has the meaning of "the father plants the tree and the grandson eats it", so it is also called "Gongsun tree". After the earth entered the ice age, most of the plants were sterilized, but Ginkgo biloba survived miraculously in China, and it is the oldest existing relic plant in the world, so it is called "living fossil" and enjoys the " Known as the 'Panda' in the plant kingdom. [0003] The fruit of Ginkgo bil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/07C12R1/225C12R1/01
CPCC12G3/02
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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