Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof
A technology of Yunnan olive and fermented wine, applied in the field of food processing, can solve the problems of unstable wine body, long precipitation time, crystallization and precipitation of manufactured products, etc., and achieves significant nutritional and health care effects, rich and full taste, and solves the effects of precipitation and crystallization.
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Embodiment 1
[0036] A method for preparing Yunnan olive fermented wine capable of lowering blood fat, comprising the steps of:
[0037] Step (1), Juicing: Sorting the purchased Yunnan olives, sorting out the rotten and deteriorated Yunnan olives and other sundries, leaving fresh and intact Yunnan olive fresh fruit, and then washing the Yunnan olive fresh fruit, Yunnan olive The fresh fruit is crushed by food crushing equipment with cores into Yunnan olive fruit powder with a diameter of no more than 4mm. The crushed Yunnan olive fruit powder is squeezed by a press, and the squeezed juice yield is not less than 55%, and Yunnan olive pulp is obtained;
[0038] Step (2), clarification: add 0.02% pectinase to the Yunnan olive pulp obtained in step (1), dissolve and activate the pectinase with warm water at 40°C, and mix the pectinase with warm water The mass ratio is 1:10, the pectinase is completely dissolved and left for 30 minutes, then mixed evenly with the Yunnan olive pulp, and the sulfu...
Embodiment 2
[0050] A method for preparing Yunnan olive fermented wine capable of lowering blood fat, comprising the steps of:
[0051] Step (1), Juicing: Sorting the purchased Yunnan olives, sorting out the rotten and deteriorated Yunnan olives and other sundries, leaving fresh and intact Yunnan olive fresh fruit, and then washing the Yunnan olive fresh fruit, Yunnan olive The fresh fruit is crushed by food crushing equipment with cores into Yunnan olive fruit powder with a diameter of no more than 4mm. The crushed Yunnan olive fruit powder is squeezed by a press, and the squeezed juice yield is not less than 55%, and Yunnan olive pulp is obtained;
[0052] Step (2), clarification: add pectinase with a mass of 0.1% of Yunnan olive pulp to the Yunnan olive pulp obtained in step (1), dissolve and activate the pectinase with warm water at 50°C, and mix the pectinase with warm water The mass ratio is 1:10, the pectinase is completely dissolved and left for 30 minutes, then mixed evenly with t...
Embodiment 3
[0064] A method for preparing Yunnan olive fermented wine capable of lowering blood fat, comprising the steps of:
[0065] Step (1), Juicing: Sorting the purchased Yunnan olives, sorting out the rotten and deteriorated Yunnan olives and other sundries, leaving fresh and intact Yunnan olive fresh fruit, and then washing the Yunnan olive fresh fruit, Yunnan olive The fresh fruit is crushed by food crushing equipment with cores into Yunnan olive fruit powder with a diameter of no more than 4mm. The crushed Yunnan olive fruit powder is squeezed by a press, and the squeezed juice yield is not less than 55%, and Yunnan olive pulp is obtained;
[0066] Step (2), clarification: add 0.07% pectinase with a mass of Yunnan olive pulp to the Yunnan olive pulp obtained in step (1), dissolve and activate the pectinase with warm water at 45°C, and mix the pectinase with warm water The mass ratio is 1:10, the pectinase is completely dissolved and left for 30 minutes, then mixed evenly with the...
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