Making method for sea-buckthorn yellow wine

A technology of rice wine and seabuckthorn, which is applied in the field of preparation of seabuckthorn rice wine, can solve problems such as no one cares about it, and achieve the effect of easy portability, rich nutrition, sweet and refreshing taste

Inactive Publication Date: 2015-12-16
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For the research and preparation of this kind of seabuckthorn rice wine, no one cares about it at present after consulting and searching.

Method used

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  • Making method for sea-buckthorn yellow wine
  • Making method for sea-buckthorn yellow wine
  • Making method for sea-buckthorn yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: Preparation type seabuckthorn rice wine is prepared according to the following steps

[0034] (1) Pre-treatment: Rinse the seabuckthorn fruit and crush it to 80 mesh. When crushing, add a sodium sulfite solution with a concentration of 20g / L. The mass-volume ratio of the seabuckthorn fruit to the sodium sulfite solution is 50g / mL; Put the fruit into a mixed solution composed of 1000mL of 0.1% NaCl aqueous solution and 1.0% citric acid aqueous solution according to the volume ratio of 1:1, heat it at 50°C for 15 minutes, and clean it after removing the astringency;

[0035] (2) Preparation of seabuckthorn fruit juice: adopt supercritical extraction method to extract the active ingredients in the seabuckthorn fruits after step (1) treatment to obtain seabuckthorn juice, and the effective ingredients include vitamins, phenolic compounds, flavonoids; supercritical Extraction extraction of active ingredients is a common technical means in the prior art. In this...

Embodiment 2

[0046] Embodiment 2: Prepare fermented seabuckthorn rice wine according to the following steps

[0047] (1) Pre-treatment: Rinse the seabuckthorn fruit and crush it to 120 mesh. When crushing, add a sodium sulfite solution with a concentration of 20g / L. The mass-volume ratio of the seabuckthorn fruit to the sodium sulfite solution is 50g / mL; Put the fruit into a mixed solution composed of 1000mL of 0.1% NaCl aqueous solution and 1.0% citric acid aqueous solution according to the volume ratio of 1:1, heat it at 50°C for 15 minutes, and clean it after removing the astringency;

[0048] (2) Preparation of seabuckthorn fruit juice: adopt supercritical extraction method to extract the active ingredients in the seabuckthorn fruits after step (1) treatment to obtain seabuckthorn juice, and the effective ingredients include vitamins, phenolic compounds, flavonoids; supercritical Extraction extraction of active ingredients is a common technical means in the prior art. In this example, ...

Embodiment 3

[0057] Embodiment 3: Prepare solid seabuckthorn rice wine according to the following steps

[0058] (1) Pre-treatment: Rinse the seabuckthorn fruit and crush it to 100 mesh. When crushing, add a sodium sulfite solution with a concentration of 20g / L. The mass-to-volume ratio of the seabuckthorn fruit to the sodium sulfite solution is 50g / mL; Put the fruit into a mixed solution composed of 1000mL of 0.1% NaCl aqueous solution and 1.0% citric acid aqueous solution according to the volume ratio of 1:1, heat it at 50°C for 15 minutes, and clean it after removing the astringency;

[0059] (2) Preparation of seabuckthorn fruit juice: adopt supercritical extraction method to extract the active ingredients in the seabuckthorn fruits after step (1) treatment to obtain seabuckthorn juice, and the effective ingredients include vitamins, phenolic compounds, flavonoids; supercritical Extraction method to extract active ingredients is a common technical means in the prior art. In this exampl...

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Abstract

The invention relates to a production method for combined mixing type sea-buckthorn yellow wine. Three different forms can be adopted for production of the sea-buckthorn yellow wine. The first form is fermented wine, wherein extracted sea-buckthorn juice is directly added to the later fermentation stage of yellow wine production, and the fermented sea-buckthorn yellow wine is produced; the second form is mixed wine, wherein extracted sea-buckthorn juice and the yellow wine are mixed according to a certain proportion to prepare novel sea-buckthorn yellow wine; the third form is solid sea-buckthorn yellow wine, wherein the fermented wine and the mixed wine are made into a block shape or a powder shape respectively according to a making method of the solid wine, and the solid sea-buckthorn yellow wine is prepared. The production method for the sea-buckthorn yellow wine includes the three steps of pre-treatment, sea-buckthorn extracting solution processing, and sea-buckthorn yellow wine preparation. The sea-buckthorn juice has the functions of activating blood, stopping bleeding, enhancing metabolism of skin and blood capillaries, and delaying aging of the human body; the stomach can be invigorated and the spleen can be nourished when a user drinks the sea-buckthorn yellow wine for a long time, occurrence of cardiovascular disease is restrained, the effects of resisting cancer and aging are achieved, and brand-new high-quality functional wine is added for consumers.

Description

technical field [0001] The invention relates to a production method of a fermented beverage, in particular to a preparation method of seabuckthorn rice wine rich in active ingredients of seabuckthorn. Background technique [0002] Yellow rice wine is a national specialty of our country, and is called the world's three major ancient wines together with beer and red wine. Traditional rice wine is a brewed wine made from corn, millet, wheat and other grains through cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing and blending. In addition to water and ethanol, the main components of rice wine are rich in carbohydrates, amino acids, vitamins, trace elements and various active substances. Therefore, rice wine has not only become a traditional Chinese health care product, but also used as an introduction to taking traditional Chinese medicine, and is regarded as "the best of all medicines". In the long-term practice process, rice wine i...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 郭明张来娇刘泳滟
Owner ZHEJIANG FORESTRY UNIVERSITY
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