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A kind of low-temperature multi-stage fermentation type fruit enzyme highland barley wine and its preparation method

A fruit enzyme, multi-stage fermentation technology, applied in the field of food processing, can solve problems such as backlog and rot, and achieve the effect of clear wine, unique style and harmonious aroma

Active Publication Date: 2016-05-25
JILIN AGRICULTURAL UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the large amount of fresh fruits on the market every year and the concentrated time, it is very easy to cause a backlog of rot due to temporary slow sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of compound fruit juice

[0022] Select high-quality fruit raw materials: 25 parts by weight of red apple, 7 parts by weight of lemon, 8 parts by weight of pineapple, 10 parts by weight of kiwi, 8 parts by weight of blueberry, 8 parts by weight of dragon fruit, and 8 parts by weight of orange. The raw materials are fresh, free from insects and rot, and should have good flavor and fragrance, stable color and moderate acidity. Fruits must be fully washed, peeled lemons, pineapples, kiwis, dragon fruits, and oranges, cut all fruits into pieces, added 100mg / kg potassium metabisulfite for color protection and antisepsis, mixed well, added water to squeeze the juice, and filtered through gauze. The cloudy juice obtained is stored in a freezer for later use. Thaw before use, add 0.12g / L gelatin for clarification, then pour out the supernatant juice and set aside.

[0023] 2. Prepare white sugar solution

[0024] Dissolve white granulated sugar in hot water at...

Embodiment 2

[0037] 1. Preparation of compound fruit juice

[0038] Select high-quality fruit raw materials: 15 parts by weight of red apple, 10 parts by weight of lemon, 7 parts by weight of pineapple, 12 parts by weight of kiwi, 7 parts by weight of blueberry, 10 parts by weight of dragon fruit, and 10 parts by weight of orange. The raw materials are fresh, free from insects and rot, and should have good flavor and fragrance, stable color and moderate acidity. The fruit must be fully washed, peeled lemons, pineapple, kiwi, dragon fruit, and oranges, cut all fruits into pieces, added 90 mg / kg potassium bisulfite for color protection and antisepsis, mixed well and added 70 parts by weight of water to squeeze the juice. Filter through gauze. The cloudy juice obtained is stored in a freezer for later use. Thaw before use, add 0.1g / L gelatin for clarification, then pour out the supernatant juice and set aside.

[0039] 2. Prepare white sugar solution

[0040]Dissolve white granulated suga...

Embodiment 3

[0053] 1. Preparation of compound fruit juice

[0054] Select high-quality fruit raw materials: 20 parts by weight of red apple, 8 parts by weight of lemon, 10 parts by weight of pineapple, 14 parts by weight of kiwi, 10 parts by weight of blueberry, 7 parts by weight of dragon fruit, and 7 parts by weight of orange. The raw materials are fresh, free from insects and rot, and should have good flavor and fragrance, stable color and moderate acidity. The fruit must be fully washed, peeled lemons, pineapple, kiwi, dragon fruit, and oranges, cut all fruits into pieces, added 95mg / kg potassium bisulfite for color protection and antisepsis, mixed well, added water to squeeze the juice, and filtered with gauze. The cloudy juice obtained is stored in a freezer for later use. Thaw before use, add 0.15g / L gelatin for clarification, then pour out the supernatant juice and set aside.

[0055] 2. Prepare white sugar solution

[0056] Dissolve white granulated sugar in hot water at 38°C ...

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PUM

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Abstract

The invention discloses a low-temperature multi-stage fermented fruit enzyme highland barley wine and a preparation method thereof and relates to the technical field of food processing. Various fruits and highland barley are taken as raw materials and respectively juiced and soaked for cooking, then the juice and the cooked highland barley are mixed according to a certain volume ratio, and the mixture is fermented by adopting the low-temperature multi-stage fermentation technology to prepare the fen-flavor type fruit enzyme highland barley wine. The low-temperature multi-stage fermented fruit enzyme highland barley wine has unique sweet and sour taste of all the fruits and the rich highland barley smell, is soft and pure in flavor, and is fragrant, enviromental friendly and healthy; the prepared wine is clear in wine liquid, refined and pure in aroma, pleasant and strongly scented, tastes sweet and cool, has a full-bodied taste and higher alcohol content, is accordant in fragrance, and has a good aftertaste and unique style; as spina date seeds and schisandra chinensis are added into the formula, the fruit enzyme highland barley wine has the additional effects of nourishing liver, quieting the heart, soothing the nerves, astringing the lung, replenishing the kidney, promoting production of body fluid and removing sweat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-temperature multi-stage fermented highland barley wine with fruit enzymes and a preparation method thereof. Background technique [0002] my country's fruit industry has developed rapidly and has become the world's largest fruit producer. However, due to the large amount of fresh fruit on the market every year and the concentrated time, it is very easy to cause a backlog of rot due to temporary slow sales. Therefore, we should vigorously develop fruit deep processing and promote new achievements in deep processing technology, which can not only alleviate the contradiction between production and marketing in some places, but also increase the added value of fruit and meet the needs of people at different levels. [0003] Enzyme, commonly known as "enzyme", refers to a polymer substance with biocatalytic function. Fruit enzymes, which are currently popular all over ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A61K36/899A61P1/14A61K35/644
CPCA61K35/644A61K36/185A61K36/33A61K36/45A61K36/57A61K36/725A61K36/73A61K36/752A61K36/88A61K36/899C12G3/02A61K2300/00
Inventor 邢亚阁黎星辰刘洪车振明曹东唐敏李秋萍王冉冉陈丹阳
Owner JILIN AGRICULTURAL UNIV
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