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Brewing method of mockstrawberry fruit wine

A technology of snakeberry and fruit wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of easy-to-destroy active ingredients and low utilization rate of raw materials, and achieve the effects of improving immunity, stabilizing color and improving utilization efficiency

Inactive Publication Date: 2015-09-30
吴桂丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of brewing method of snakeberry fruit wine, improve the utilization ratio of snakeberry, has the functions of resolving phlegm, relieving cough, Expelling wind and activating blood circulation, reducing swelling and relieving pain, improving immunity and other health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of snake berry fruit wine is characterized in that the brewing method adopts the following steps:

[0018] ①Raw material pretreatment: choose the ripe snake berry, clean it and cut it into diced snake berry, soak 10 kg of diced snake berry in 20 kg of 65% alcohol liquor for 16 days, filter after soaking to obtain soaked wine and snake For raspberries, drain the diced snake berries, put them in a beating machine for beating, and add 1200 mg of vitamin c to 10L of slurry, and stir evenly to prepare snake berry slurry;

[0019] ② Enzymatic hydrolysis: add 0.005kg of pectinase and 0.003kg of cellulase to 10kg of snakeberry slurry, stir evenly, perform compound enzymatic hydrolysis in an environment of 45°C, and let stand for 6h;

[0020] ③Composition: add glucose to the snakeberry slurry after enzymatic hydrolysis, adjust the sugar content of the slurry to 30%, add citric acid to adjust the total acid content to 1.1mg / 100ml to prepare a mixed solution;

[0021] ④Ye...

Embodiment 2

[0028] A brewing method of snake berry fruit wine is characterized in that the brewing method adopts the following steps:

[0029] ①Raw material pretreatment: select ripe snakeberry, blackberry, hanging melon, passion fruit, and gooseberry, clean and cut into snakeberry, blackberry, hanging melon, passion fruit, and gooseberry pieces, and take 9kg of snakeberry Cubes, 2kg of blackberry cubes, 2kg of hanging melon cubes, 1kg of passion fruit cubes, 1kg of gooseberry cubes are mixed uniformly to prepare mixed raw materials, and 10 kg of mixed raw materials are placed in 30 kg of 68% alcoholic liquor Soak for 18 days. After soaking, filter to obtain soaked wine and mixed raw materials. Drain the mixed raw materials and put them in a beating machine for beating. Add 1000mg of sodium ascorbate and 300mg of partial potassium sulfite to 10L of slurry, and stir evenly. Get snakeberry slurry;

[0030] ② Enzymatic hydrolysis: Add 0.008kg of pectinase and 0.005kg of cellulase to 10kg of snak...

Embodiment 3

[0039] A brewing method of snake berry fruit wine is characterized in that the brewing method adopts the following steps:

[0040] ①Raw material pretreatment: select mature snakeberry, mulberry, lotus mist, guava, cactus fruit, dragon fruit, yacon, and cut into snakeberry, mulberry, lotus mist, guava, cactus fruit after cleaning , Dragon fruit block, yacon block, take 8kg of snakeberry block, 1kg of mulberry block, 1kg of lotus mist block, 1kg of guava block, 1kg of cactus fruit block, 1kg of dragon fruit block, 1kg of yacon block Mix evenly to prepare mixed raw materials. Place 10 kg of mixed raw materials in 40 kg of 72% alcohol liquor for 20 days. After the soaking is completed, filter to obtain the soaked wine and mixed raw materials. Drain the mixed raw materials and put them in the beating Beat in the machine, and add 800mg of vitamin c and 400mg of citric acid to 10L of slurry, and stir evenly to prepare snakeberry slurry;

[0041] ② Enzymatic hydrolysis: add 0.012kg of pec...

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Abstract

The invention discloses a brewing method of mockstrawberry fruit wine. The brewing method is characterized by being prepared through the steps of taking mockstrawberry fruits as the raw material, pre-treating, enzymatic hydrolysis, blending, activation of yeast, fermenting, mixing, ageing, clarifying and filtering, filling and sterilizing and other steps. According to the brewing method of mockstrawberry fruit wine, mockstrawberry fruits are placed into high-concentration Baijiu for soaking after being diced, loss of nutritive materials is avoided, the soaked mockstrawberry fruits are pulped and then subjected to compound enzyme treatment, precipitation of more nutritive materials of the mockstrawberry fruits is facilitated, the utilization efficiency of mockstrawberry fruits is improved, a compound clarifying agent is adopted for clarification treatment after ageing, therefore the finished mockstrawberry fruit wine is stable in color and luster, transparent in wine body, soft in taste, and has health care effects of reducing sputa to relieve cough, expelling the wind, promoting blood circulation, relieving swelling, stopping pain and improving immunity.

Description

Technical field [0001] The invention relates to a brewing method of health wine, in particular to a brewing method of snake berry wine. Background technique [0002] Snake berry, also known as cockscomb, ground berry, ground brocade, red top fruit, etc., is sweet and cold in nature. It is the fruit of the perennial herb Snakeberry of the Rosaceae Snakeberry. "Herbal Herbal Preparations" records: "Treat bruises, reduce swelling and pain, remove blood stasis and regenerate new growth, soak liquor to strengthen muscles and bones." Cough, asthma, wind, fire, toothache, mouth and tongue sores." The fruit is rich in vitamin C, hexose, pentose, erydin and other nutrients. At present, snake berry is mainly used as a fresh food for wild fruits and a small amount of medicinal use. Snake berry products processed from snake berry are relatively few, and there are defects of low development level. For example, the patent application number 201210388709.4 published a This is a kind of perio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/02
Inventor 吴桂丽
Owner 吴桂丽
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