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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 active ingredients in Nimiko, and the Nimzi dew wine made has poor health care effect.

Method used

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  • Rhodomyrtus tomentosa liqueur and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of Nimzilu wine, specifically comprising the steps of:

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

[0029] 2) Squeeze: Squeeze the fruit pulp obtained in step 1) with a pressing pressure of 20 MPa to obtain crude oil and oil cake, which are separated;

[0030] 3) Enzymolysis: 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-sucrase compound enzyme and 0.001 parts by weight of mannitol to carry out Enzymolysis for 60 minutes, the weight ratio of pectinase-cellulase-sucrase is 1:1:2, and the enzymolysis solution is obtained;

[0031] 4) Oil removal: Heat the enzymolysis solution obtained in step 3) to 60°C and extract for 120 minutes to obtain a mixture of the upper layer floating oil liquid, the lower layer liquid and slag, and centrifuge for 20 minutes at a speed of 3500 r / min;

[0032] 5) S...

Embodiment 2

[0035] A preparation method of Nimzilu wine, specifically comprising the steps of:

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

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

[0038] 3) Enzymolysis: 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-sucrase compound enzyme and 0.001 parts by weight of mannitol to carry out Enzymolysis for 50 minutes, the weight ratio of pectinase-cellulase-sucrase is 2:1:2, and the enzymolysis solution is obtained;

[0039] 4) Oil removal: Heat the enzymolysis solution obtained in step 3) to 65°C and extract for 90 minutes to obtain a mixture of the upper layer floating oil liquid, the lower layer liquid and slag, and centrifuge for 20 minutes at a speed of 3500 r / min;

[0040] 5) Soak...

Embodiment 3

[0043] A preparation method of Nimzilu wine, specifically comprising the steps of:

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

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

[0046]3) Enzymolysis: 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-sucrase compound enzyme and 0.001 parts by weight of mannitol to carry out Enzymolysis for 40 minutes, the weight ratio of pectinase-cellulase-sucrase is 1:2:2, and the enzymolysis solution is obtained;

[0047] 4) Deoiling: heat the enzymolysis solution obtained in step 3) to 70°C and extract for 60 minutes to obtain a mixture of the upper layer floating oil liquid, the lower layer liquid and slag, and centrifuge for 15 minutes at a speed of 3500 r / min;

[0048] 5) Soaking: Mix th...

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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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