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Production technology of alcohol-free wolfberry fruit wine

A kind of goji berry fruit wine and the technology of production technology, applied in the field of production technology of non-alcoholic goji berry fruit wine, can solve problems such as headache, nausea, and inability to enjoy delicious products, and achieve the effect of pure taste, excellent material selection and harmonious aroma

Active Publication Date: 2015-08-19
曹广江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ethanol has a certain anesthetic effect on human nerves, sometimes causing headaches, nausea, etc. Drinkers, women, children, and drivers who are allergic to some ethanol cannot enjoy this delicious product

Method used

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  • Production technology of alcohol-free wolfberry fruit wine
  • Production technology of alcohol-free wolfberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Take Ningxia Zhongning Lycium barbarum dried fruit, require purplish red peel, uniform and plump granules, no abnormal mildew granules, moisture content below 13%, particle size 360-400 grains / 50g; in addition, total sugar and wolfberry in dried goji berries are required The polysaccharide content is ≥45% and ≥3.1% respectively;

[0032] (2) Rehydration extraction: After cleaning the dried wolfberry fruit, add pure water 3-5 times the quality of the dried wolfberry fruit to rehydrate for 0.5-2h, break it, and add purified water 3-5 times the quality of the dried fruit again at a vacuum of 0.06MPa and a temperature of 60 Extraction for 6 hours at ℃, extract the sugar contained in it to prepare for alcohol fermentation, and also release the pigment and other nutrients contained in the wolfberry into the juice;

[0033] (3) Enzymatic hydrolysis: After the temperature of the juice is lowered to normal temperature, the activated pectinase and fruit juice compound enzyme are a...

Embodiment 2

[0041] (1) Ningxia Zhongning Lycium barbarum fresh fruit, the fruit color is orange-red, the fruit body is fresh and flexible, and the total solid content reaches more than 16%.

[0042] (2) Dipping: Fresh lycium berries are cleaned and broken by high-pressure water pipe spraying, and 0.6g / l sulfurous acid is added to avoid microbial infection and oxidative browning in mash of lycium barbarum. The temperature is controlled at 18℃ and dipped for 12 hours. % Purified water increases the juice yield and at the same time improves the flavor of wolfberry juice and reduces the green taste and hemp bitter taste.

[0043] (3) Enzymatic hydrolysis: After the fresh wolfberry fruit is soaked, the activated pectinase and fruit juice compound enzyme are directly added for enzymatic hydrolysis at a temperature of 18°C ​​for 12 hours, and the addition amount is successively .05g / l and 1.5g / l.

[0044] (4) Inoculation fermentation: add white granulated sugar to adjust the composition of wolfberry ma...

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Abstract

The invention relates to a production technology of alcohol-free wolfberry fruit wine. The technology comprises the following steps: choosing dry wolfberry fruits as a raw material, cleaning, rehydrating, crushing, extracting to obtain an extract juice, carrying out enzyme treatment, adjusting components, and carrying out low temperature fermentation, or choosing fresh wolfberry fruits as a raw material, cleaning, crushing, dipping, carrying out enzymatic hydrolysis, adjusting components, and carrying out peel-containing low temperature fermentation; and separating when the alcohol degree reaches 3-7% and the sugar content is 60-80g / l in order to remove wine lees or peel residues, filtering the obtained wolfberry fruit wine to remove yeast in order to stop fermentation, ageing, carrying out vacuum rotary evaporation to remove alcohol in order to make the alcohol degree smaller than 0.5%, blending the alcohol-removed fruit wine, and filtering to obtain the alcohol-free wolfberry fruit wine. The technology reserves the original nutrition of the fruit juice, gives a certain fermentation flavor by using a biological technique, controls the alcohol-free wolfberry fruit wine to be a fruit juice beverage with a low ethanol content, and provides rich various nutritional components in the wolfberry fruit for people.

Description

Technical field [0001] The invention relates to a production process of alcohol-free wolfberry fruit wine. Background technique [0002] Fruit wine has a history of more than two thousand years in our country. It mainly uses fruits and wild fruits as raw materials for brewing, through alcohol extraction or microbial alcohol fermentation and aging. The brewed fruit wine maintains the aroma of the raw fruit, and the color of the wine is attractive. However, fruit wine generally contains 7%-24% ethanol. Ethanol has a certain anaesthetic effect on human nerves, sometimes causing headaches, nausea, etc. Drinkers, women, children, and drivers who are allergic to ethanol cannot enjoy this delicious product. The alcohol-free fruit wine is fermented, undergoes a special process to separate the alcohol from the juice, and stores it at low temperature. The separated juice is used to formulate a new pure natural juice drink. [0003] Lycium barbarum is also known as Lycium barbarum, the mai...

Claims

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Application Information

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IPC IPC(8): C12H3/02
Inventor 张金山余昆崔振华赵智慧陈玲
Owner 曹广江
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