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A kind of production technology of non-alcoholic wolfberry fruit wine

A wolfberry fruit wine and production process technology, which is applied in the production process field of alcohol-free wolfberry fruit wine, can solve the problems of not being able to enjoy delicious products, headaches, nausea, etc., and achieve the effect of excellent material selection, pure taste, and harmonious aroma

Active Publication Date: 2017-03-29
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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  • A kind of production technology of non-alcoholic wolfberry fruit wine
  • A kind of production technology of non-alcoholic wolfberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Take the dried fruit of Chinese wolfberry in Zhongning, Ningxia. It is required to have purple-red peel, uniform and full granules, no foreign moldy particles, moisture content below 13%, and particle size of 360-400 grains / 50g; in addition, total sugar and wolfberry in dried fruit should be required Polysaccharide content ≥45% and ≥3.1% respectively;

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

[0033] (3) Enzymolysis: After the temperature of the extracted juice is lowered to normal temperature, add activated pectinase and fruit juice compound enzyme to enzymolyze for 1...

Embodiment 2

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

[0042] (2) Impregnation: The fresh fruit of wolfberry is sprayed and washed by a high-pressure water pipe, crushed, and 0.6g / l sulfurous acid is added to avoid microbial infection and oxidative browning of the wolfberry mash. The temperature is controlled at 18°C ​​for 12 hours. 100% pure water increases the juice yield and at the same time improves the flavor of wolfberry juice and reduces the taste of raw green and numbness.

[0043] (3) Enzymatic hydrolysis: after dipping fresh wolfberry fruit, add activated pectinase and fruit juice compound enzyme directly for enzymolysis at a temperature of 18°C ​​for 12 hours, and the addition amounts are .05g / l and 1.5g / l.

[0044] (4) Inoculation fermentation: add white granulated sugar to adjust the composition of wolfberry mash to make the sugar content reach 210g...

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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 2,000 years in my country, mainly using fruits and wild fruits as raw materials for brewing, through alcoholic extraction or microbial alcoholic fermentation, aging. The brewed fruit wine maintains the fragrance of the raw fruit, and the color of the wine is lovable. However, fruit wine generally contains 7%-24% ethanol. Ethanol has a certain anesthetic 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 non-alcoholic fruit wine is fermented, the alcohol is separated from the fruit juice through a special process, stored at low temperature, and the separated fruit juice is used to prepare a new type of pure natural fruit juice drink. [0003] Lycium barbarum is also called wolfber...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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