Rhodomyrtus tomentosa liqueur and preparation method thereof

A technology of Lujiu and Nimzi, which is applied in the field of drinking wine, can solve the problems of low extraction efficiency of active ingredients and poor health care effect, and achieve the effects of good beauty effect, elimination of internal heat, and improvement of nutritional value and efficacy

Inactive Publication Date: 2015-11-25
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional wine-making method has low extraction efficiency for the ac

Method used

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  • Rhodomyrtus tomentosa liqueur and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1:

[0027] A preparation method of Nunzilu Liquor specifically includes the following steps:

[0028] 1) Pre-treatment: Wash the fresh Nunzi fruit, dry it, and then crush it to 5-10 mesh to obtain the fruit pulp;

[0029] 2) Pressing: Press the fruit pulp obtained in step 1) at a pressing pressure of 20 MPa to obtain crude oil and oil cake, and separate;

[0030] 3) Enzymatic hydrolysis: add equal weight of purified water to the oil cake obtained in step 3), adjust the pH to 4, add 0.05 parts by weight of pectinase-cellulase-sucrose enzyme and 0.001 parts by weight of mannitol. Enzymatic hydrolysis for 60 minutes, the weight ratio of pectinase-cellulase-sucrose enzyme is 1:1:2 to obtain an enzymatic hydrolysis solution;

[0031] 4) Degreasing: heat the enzymatic hydrolysate obtained in step 3) to 60°C for 120 minutes to extract a mixture of upper slick liquid, lower layer liquid and residue, centrifuge for 20 min at a speed of 3500r / min;

[0032] 5) Soaking: Mix the lowe...

Example Embodiment

[0034] Example 2:

[0035] A preparation method of Nunzilu Liquor specifically includes the following steps:

[0036] 1) Pre-treatment: Wash the fresh Nunzi fruit, dry it, and then crush it to 5-10 mesh to obtain the fruit pulp;

[0037] 2) Pressing: Press the fruit pulp obtained in step 1) at a pressing pressure of 30 MPa to obtain crude oil and oil cake, and separate;

[0038] 3) Enzymatic hydrolysis: add equal weight of purified water to the oil cake obtained in step 3), adjust the pH to 5, add 0.08 parts by weight of pectinase-cellulase-sucrose enzyme complex enzyme and 0.001 parts by weight of mannitol. Enzymatic hydrolysis for 50 minutes, the weight ratio of pectinase-cellulase-sucrose enzyme is 2:1:2 to obtain an enzymatic hydrolysis solution;

[0039] 4) Degreasing: heat the enzymatic hydrolysate obtained in step 3) to 65°C for 90 minutes to extract a mixture of upper slick liquid, lower layer liquid and residue, centrifuge for 20 minutes at 3500r / min;

[0040] 5) Soaking: Mix t...

Example Embodiment

[0042] Example 3:

[0043] A preparation method of Nunzilu Liquor specifically includes the following steps:

[0044] 1) Pre-treatment: Wash the fresh Nunzi fruit, dry it, and then crush it to 5-10 mesh to obtain the fruit pulp;

[0045] 2) Press: Press the fruit pulp obtained in step 1) at a pressing pressure of 45 MPa to obtain crude oil and oil cake, and separate;

[0046] 3) Enzymatic hydrolysis: add equal weight of purified water to the oil cake obtained in step 3), adjust the pH to 5, add 0.1 parts by weight of pectinase-cellulase-sucrose enzyme and 0.001 parts by weight of mannitol. Enzymatic hydrolysis for 40 minutes, the weight ratio of pectinase-cellulase-sucrose enzyme is 1:2:2, and the enzymatic hydrolysis solution is obtained;

[0047] 4) Degreasing: heat the enzymatic hydrolysate obtained in step 3) to 70°C for 60 minutes to extract a mixture of upper slick liquid, lower layer liquid and residue, centrifuge for 15 min at a speed of 3500r / min;

[0048] 5) Soaking: Mix the l...

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Abstract

The invention discloses rhodomyrtus tomentosa liqueur and a preparation method thereof. According to the invention, vegetable fat is extracted through enzymes, oil and non-oil ingredients are separated by using an affinity difference of non-oil ingredients to oil and water and different specific gravity of oil and water, and the taste, color and luster and guarantee period of the final product are ensured.

Description

technical field [0001] The invention relates to the technical field of drinking wine, in particular to a Renzilu wine and a preparation method thereof. Background technique [0002] Lujiu, according to the definition of Lujiu in the "Industrial Standards of the People's Republic of China", distilled liquor, Fen-flavored Fenjiu or edible alcohol is used as the wine base, and animal and plant essences for both medicine and food are processed according to advanced technology, which has changed Its original wine-based style of drinking wine. Dew wine has the characteristics of rich nutrition, various varieties and different styles. The range of dew wine is very wide, including flower and fruit type dew wine, animal and plant aromatic type, nourishing and nutritious wine and other wines. [0003] Renzi, also known as Myrtle, Myrtle, Nianzi, Shannian, Zhongni, is the fruit of Myrtle plant Myrtle. The ripe fruit of Renzi is purple-black berry, which is delicious, edible, and can ...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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