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.

Inactive Publication Date: 2015-08-26
云南维多酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many Yunnan olive fermented wine production enterprises in Yunnan, but the production methods and technologies are not perfect enough, and there are often difficult problems such as poor taste of fruit wine, serious nutritional loss, crystallization and precipita

Method used

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  • Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof
  • Fructus phyllanthi fermented wine capable of reducing blood fat and preparation method thereof

Examples

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Effect test

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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Abstract

The invention relates to a fructus phyllanthi fermented wine capable of reducing blood fat and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the nine steps of juicing, clearing, primary fermentation, secondary fermentation, deacidification treatment, fining, ageing, cold stabilizing treatment and filling. According to the preparation method, a low temperature fermentation technology is adopted, a product obtained through fermentation is richer and more full in flavor, strong in fructus phyllanthi flavor, sweet in aftertaste and continuous in remaining taste, the alcoholic strength is 10-15 degrees, and potassium bicarbonate is used for replacing traditional calcium carbonate or calcium hydroxide in the production, so that the bitter taste is removed; moreover, the problems of precipitation and crystallization are solved, the wine body is clear, and the quality of the wine is improved. The fructus phyllanthi fermented wine obtained through production is obvious in nutrition and health care effects, is rich in an active substance SOD beneficial for the human body, and has the effects of removing free radicals, resisting oxidation and aging, delaying and the like. Moreover, the fructus phyllanthi fermented wine further has obvious effects of reducing blood fat and blood pressure, and is easy for popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a Yunnan olive fermented wine capable of lowering blood fat and a preparation method thereof. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is the fruit of Euphorbiaceae deciduous shrub or tree plant emblica. Yunnan olive fruit and juice have unique flavor and rich nutrition, containing 18 kinds of amino acids and various trace elements, V C The content is as high as 200~1741mg / 100g. Yunnan olive seeds contain 26% of oil, of which the content of linolenic acid is 8.8% of oil. Linolenic acid is the main component of human tissue cells, which can be synthesized, metabolized, and transformed into Essential vital active factors DHA and EPA. However, linolenic acid cannot be synthesized in the human body and must be taken from the outside. Once the human body lacks it, it will lead to the disorder of lipid metabolism in the body, lead...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 吴家恩欧安文赵志田
Owner 云南维多酒业有限公司
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