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A kind of production method of red bayberry wine

A production method and a technology of original bayberry juice, applied in the production field of bayberry dew wine, can solve the problems of no research report on the leaching process of dipping bayberry wine, no research on the change law of leaching components of bayberry dew wine, quality instability, etc. The effect of anthocyanin content, improving product attributes, and improving chroma

Active Publication Date: 2018-05-25
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many small and medium-sized enterprises producing red bayberry wine in Taizhou, Ningbo and other main producing areas of bayberry in Zhejiang Province, but the processing of red bayberry wine is mainly based on experience, there is no unified standard, and there are basically no research reports on the extraction process of soaked red bayberry wine , and there is no research on the change law of the leaching components of bayberry wine, and the products generally have problems such as unstable quality, easy turbidity, and poor color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of production method of red bayberry wine, carries out according to the following steps:

[0031] (1) The preparation of clarifying bayberry juice:

[0032] Pick fresh, fully ripe red bayberry fruit, squeeze the juice after removing the core, and obtain the original red bayberry juice; Stir evenly and let it stand for 50 minutes after the preparation, filter to obtain clarified bayberry juice; chitosan and xanthan gum are fully swollen with cold water before use.

[0033] (2) Extraction of bayberry wine:

[0034] Mix the clarified red bayberry juice obtained in step (1) with 50% vol of Fen-flavor liquor at a volume ratio of 1:1, place it in an ultrasonic cleaner for 15 minutes to speed up the dissolution of red bayberry anthocyanins, and then store it in the dark until it is not too high Store in a room at 30°C for 90 days and set aside.

[0035] (3) Preparation of mulberry pigment extract:

[0036] Select fresh, fully ripe mulberry fruits and mix them with 5...

Embodiment 2

[0043] A kind of production method of red bayberry wine, carries out according to the following steps:

[0044](1) Preparation of clarified red bayberry juice: select fresh, ripe red bayberry fruit, extract the juice after removing the core, and obtain the original red bayberry juice; then add 0.3g food-grade chitosan and 0.4g yellowberry according to every kilogram of red bayberry original juice Clarify the ratio of raw gum, add clarifier, stir evenly and let it stand for 60 minutes, filter to obtain clarified bayberry juice; chitosan and xanthan gum are fully swollen with cold water before use.

[0045] (2) Lixiviation of red bayberry wine: the clarified red bayberry juice that step (1) obtains is mixed with the Fen-flavor liquor of 55% vol according to the volume ratio of 1:1, is placed in the ultrasonic cleaner and is processed 20min, quickens the red bayberry anthocyanin Dissolution, and then stored away from light for 90 days in a room not higher than 30°C, for later use...

Embodiment 3

[0051] A kind of production method of red bayberry wine, carries out according to the following steps:

[0052] (1) Preparation of clarified red bayberry juice: select fresh, fully ripe red bayberry fruit, squeeze the juice after removing the core, and obtain the original red bayberry juice; then add 0.5g food-grade chitosan and 0.5g yellowberry according to every kilogram of red bayberry original juice Clarify the ratio of raw gum, add clarifier, stir evenly and let it stand for 70 minutes, filter to obtain clarified bayberry juice; chitosan and xanthan gum are fully swollen with cold water before use.

[0053] (2) Lixiviation of red bayberry wine: the clarified red bayberry juice that step (1) obtains is mixed with the Fen-flavor liquor of 60% vol according to the volume ratio of 1:1, is placed in the ultrasonic cleaner and is processed 25min, quickens the red bayberry anthocyanin Dissolution, and then stored away from light for 90 days in a room not higher than 30°C, for la...

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Abstract

The invention belongs to the technical field of processing fruit wine, and in particular relates to a production method of bayberry wine, which comprises the steps of mixing clarified bayberry juice and clear-flavored liquor with ultrasonic treatment, and storing for later use; . The present invention aims at the problem of unstable quality of traditional red bayberry wine, which is prone to precipitation and fading, and provides a production method of red bayberry wine through technological innovation, which improves the clarity of the product, less precipitation during storage, and better color preservation, thereby Product features have been improved.

Description

technical field [0001] The invention belongs to the technical field of processing fruit wine, and in particular relates to a production method of bayberry wine. Background technique [0002] Red bayberry (Myrica rubra Sieb.et Zucc) is one of the subtropical fruits originating in my country. It belongs to the genus Myrica rubra. Modern research shows that bayberry has a long history of wild growth. The pollen of the genus Myrica rubra has been found in the Hemudu site of the Neolithic Age for more than 7,000 years, and it has been cultivated artificially for more than 2,000 years. Because of its unique flavor, rich nutrition, long economic life, and nitrogen fixation function, it is known as "cash cow" and "green enterprise". Mr. Wu Gengmin also praised bayberry fruit as "a rare fruit in early summer in the south of the Yangtze River". But red bayberry has the saying that "the first day is harvested, the color changes the next day, and the taste changes in the third day", w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 夏其乐邢建荣郜海燕陈剑兵
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES