Method for making Lycium ruthenicum Murr and grape blended black rice wine

A technology of black wolfberry and black rice wine, which is applied in the preparation of alcoholic beverages, medical formulas, medical preparations containing active ingredients, etc. It can solve the problems of insufficient black color, insufficient sweetness of wolfberry and rice wine, etc., to enhance the body's immunity Effectiveness, anti-aging, and development of application fields

Active Publication Date: 2015-05-13
HUBEI SHUANGLUSHUANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the basis of the single factor experiment, the optimal blending process formula of wolfberry black rice wine was obtained by orthogonal experiment. , the obtained wolfberry black rice wine not only has the strong rice fragrance of black rice but also the sweet and sour flavor of wolfberry, which improves the nutritional value and health care effect of the original black rice wine, but the black color of the product is not strong enough, adding sucrose and citric acid to adjust Taste, the sweetness of wolfberry and rice wine is not prominent enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method for blending black rice wine with black wolfberry and grapes comprises three steps: preparation of black wolfberry juice and grape juice, preparation of black rice wine, and compound blending, wherein,

[0031] The preparation steps of the black wolfberry juice are:

[0032] (1) Preparation of black wolfberry extract juice: add water 2 times the weight of black wolfberry to black wolfberry, stir and extract for 20 minutes under 85°C water bath conditions, filter to obtain black wolfberry extract juice one and black wolfberry residue one, black wolfberry residue one Continue to add water with 1 times the weight of black wolfberry, stir and extract for 10 minutes under the condition of 85 ℃ water bath, filter to obtain black wolfberry extract 2 and black wolfberry residue 2, combine black wolfberry extract 1 and black wolfberry extract 2 to obtain black wolfberry extract juice;

[0033] (2) Preparation of black wolfberry pulping juice: black wolfberr...

Embodiment 2

[0043] The difference from the first embodiment is the compound deployment step:

[0044] Described compound deployment step is:

[0045] Mix black wolfberry juice, grape juice and black rice wine according to the weight ratio of 16:8:75 and filter them. After filtration, under the conditions of 30MPa pressure homogenization at a temperature of 40℃, the sterilization temperature is 121℃, and the sterilization time is 5 seconds. , and prepared black wolfberry blended with black rice wine.

Embodiment 3

[0047] The difference from the first embodiment is the compound deployment step:

[0048] Described compound deployment step is:

[0049] Mix black wolfberry juice, grape juice, and black rice wine in a weight ratio of 14:10:60 and filter them. After filtration, 30MPa pressure homogenization at 40°C for one time, sterilization temperature at 121°C, and sterilization time for 5 seconds , and prepared black wolfberry blended with black rice wine.

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PUM

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Abstract

The invention discloses a method for making Lycium ruthenicum Murr and grape blended black rice wine. The method comprises the following three steps: preparing Lycium ruthenicum Murr juice and grape juice, preparing black rice wine and compounding and blending. According to the method disclosed by the invention, the added grape juice is compounded and blended to replace white granulated sugar and citric acid, the made Lycium ruthenicum Murr and grape blended black rice wine has the sour and sweet flavor of Lycium ruthenicum Murr and grapes, unique fragrance of black rice and particular alcoholic flavor of rice wine, the color of the rice wine is improved by virtue of rich anthocyanin in the Lycium ruthenicum Murr, the original nutritive value and health effects of the black rice wine are improved, and the application field of the Lycium ruthenicum Murr is widened.

Description

Technical field: [0001] The invention relates to a preparation method of black rice wine, in particular to a preparation method of black rice wine prepared by adding black wolfberry and grapes. Background technique: [0002] Black wolfberry belongs to the Solanaceae family and belongs to the genus Lycium barbarum. Wild black wolfberry is sweet and flat, rich in protein, minerals, trace elements, alkaloids, VC, B 1 , B 2 , calcium, magnesium, copper, zinc, manganese, iron, lead, nickel, cadmium, cobalt, chromium, potassium, sodium and other nutrients. The fresh black wolfberry fruit has an oil content of 5.54%, a total sugar content of 6.9%, and a total acid content of 0.73%. Black wolfberry contains 3690mg / 100g of OPC (proanthocyanidin), which is the most effective natural free radical scavenger. Its efficacy is 20 times that of vitamin C and 50 times that of VE. The vitamin C content is 3.02mg / 100g, and the vitamin B in black wolfberry 1 The content is 0.07mg / 100g, vit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCA61K36/815A61K36/87C12G3/02C12G3/04A61K2300/00
Inventor 赵桂芹
Owner HUBEI SHUANGLUSHUANG FOOD CO LTD
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