Method for making sea buckthorn fruit wine

The technology of sea buckthorn fruit wine and sea buckthorn is applied in the field of wine brewing, which can solve the problem of low utilization rate, and achieve the effects of improving utilization rate, enhancing human immunity and improving taste.

Inactive Publication Date: 2015-11-11
吴义顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the low utilization rate existing in the processing process of the existing seabuckthorn fruit wine, the present invention provides a brewing method of sea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A brewing method of sea buckthorn fruit wine, characterized in that the brewing method adopts the following steps:

[0018] a. Pretreatment of raw materials: Select fresh and mature sea buckthorn, wash them with clean water, and then perform steam fixing. The steam fixing temperature is 126°C, and the fixing time is 34s. Controlled at 66°C, drying time was 9min, steam fixing was performed after drying, fixing temperature was 133°C, fixing time was 17s, and after fixing, it was cooled and dissipated, and it was ready for use;

[0019] b. Soaking: put 10kg of sea buckthorn after fixing into 20kg of white wine with an alcohol content of 63% for soaking, the soaking time is 18 days, the soaked wine and raw material residue are obtained by filtration, and the raw material residue is filtered and dried for later use;

[0020] c. beating: add 2 times of water to the raw material residue, carry out beating treatment, filter with a 150-mesh screen, the obtained filter residue is...

Embodiment 2

[0028] A brewing method of sea buckthorn fruit wine, characterized in that the brewing method adopts the following steps:

[0029] a. Pretreatment of raw materials: select fresh and mature sea buckthorn, pear, jujube, and mulberry, wash them with clean water, and mix 10kg of sea buckthorn, 3kg of pear, 2kg of jujube, and 1kg of mulberry to prepare mixed raw materials. Carry out steam fixing, the steam fixing temperature is 118 ℃, and the fixing time is 45s. Immediately after the fixing, the heat is dissipated, and the drying machine is used for drying. The temperature is controlled at 72 ℃, and the drying time is 7min. After drying, steam fixing , the fixing temperature is 127 ℃, the fixing time is 25s, and the cooling is cooled after fixing, and it is ready for use;

[0030] b. Soaking: put 10kg of the mixed raw materials after fixing into 32kg of liquor with an alcohol content of 66% for soaking, the soaking time is 22 days, the soaked wine and raw material residue are obtai...

Embodiment 3

[0039] A brewing method of sea buckthorn fruit wine, characterized in that the brewing method adopts the following steps:

[0040] a. Pretreatment of raw materials: select fresh and ripe sea buckthorn, wolfberry, blueberry, cranberry, and lantern fruit, wash with clean water, and mix with 10kg of sea buckthorn, 3kg of wolfberry, 2kg of blueberry, 1kg of cranberry, and 1kg of lantern fruit. The mixed raw materials are prepared, and the mixed raw materials are steam-fixed. The steam-fixing temperature is 115°C, and the fixing time is 50s. After fixing, it is cooled and dissipated immediately, and dried with a dryer. The temperature is controlled at 55°C and the drying time is 12min. After drying, steam fixing is carried out, the fixing temperature is 128°C, and the fixing time is 10s.

[0041] b. Soaking: put 10kg of the mixed raw materials after fixing into 35kg of liquor with an alcohol content of 68% for soaking, the soaking time is 25 days, the soaked wine and the raw materi...

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PUM

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Abstract

The invention discloses a method for making sea buckthorn fruit wine. The method includes the steps that fresh, mature and full sea buckthorns are sorted out as main raw materials, pretreatment, soaking, pulping, complex enzyme treatment, blending and sterilization, fermentation, filtering, mixing, ageing, canning, sterilization and the like are conducted on the raw materials, and sea buckthorn fruit wine is obtained. According to the method, steam deactivation of enzymes is conducted on the raw materials twice, the astringent taste of the raw materials can be removed, the taste of finished wine is improved, complex enzyme treatment is carried out on the raw materials soaked with liquor, the nutritional ingredients of the raw materials are fully absorbed, and the utilization rate of the raw materials is increased greatly; the color and luster of the finished sea buckthorn fruit wine is bright, the wine body is transparent, the taste is moderate, and the wine is of the unique flavor of sea buckthorns and has the health-care functions of building the body, relieving the cough and reducing sputum, enhancing the human immunity and the like.

Description

technical field [0001] The invention relates to a brewing method of wine, in particular to a brewing method of sea buckthorn fruit wine. Background technique [0002] Sea buckthorn is the fruit of the deciduous shrub sea buckthorn, also known as sour thorn, black thorn, etc. According to the determination of its fruit contains a variety of vitamins, fatty acids, trace elements, linolein, sea buckthorn flavonoids, superoxide and other active substances and various amino acids required by the human body. At present, sea buckthorn is not only used as a wild fruit, but also processed into fruit wine, fruit vinegar, fruit juice and other products. For example, the patent application number 201410520139.9 discloses a sea buckthorn fruit wine and a preparation method thereof, but the described production methods are insufficient. SUMMARY OF THE INVENTION [0003] Aiming at the problem that the utilization rate of the existing sea buckthorn fruit wine is low in the processing pro...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 吴义顺
Owner 吴义顺
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