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Pueraria lobata fruit wine brewing process

A technology of kudzu root fruit wine and craftsmanship, applied in the field of food processing, to achieve the effect of broad technical prospects and good economy

Inactive Publication Date: 2016-01-27
ZHANGSU CITY XINRUITE HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent technology application numbers 98113348, 700113595, 300124888, 101110004088 and CN102268344A reported at present are not yet useful for kudzu root and white grape juice fermentation brewing fruit wine report

Method used

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Embodiment Construction

[0017] This specific embodiment adopts the following technical scheme: it adopts kudzu root and white grape juice as main raw materials, and the ratio of kudzu root and grape juice is 3:7.

[0018] The specific operation steps of this embodiment are:

[0019] 1. Preparation of fresh white grape juice:

[0020] Since the picking season of grapes is earlier than that of Pueraria lobata, in order to make them mixed and fermented synchronously, the fresh grapes are sealed and stored after being squeezed and sterilized, so that they can be processed synchronously after the Pueraria lobata is harvested.

[0021] Preparation of fresh juice: The fresh fruit of seedless white grape variety is cleaned and crushed to squeeze the juice, and the fresh juice obtained is immediately sterilized instantaneously (sterilization temperature 85-90 degrees, time 15 seconds), and the discharge temperature after sterilization 45-50 degrees, add sulfur dioxide (amount of 80ppm), then seal the contain...

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Abstract

Pueraria lobata fruit wine brewing process relates to the technical field of food processing, pueraria lobata and white grape juice are used as main raw materials, the proportion of pueraria lobata and white grape juice is 3: 7, the pueraria lobata fruit wine is brewed from by fermentation by the following steps: producing fresh grape juice; taking fresh pueraria lobata for sorting and washing, weighing, pulverizing, and adding artificial yeast for fermentation; immediately adding sodium metabisulfite into pueraria lobata slag, and sealing for standby use; using a centrifugal separator for separation of the pueraria lobata slag and a fermentation liquid when total sugar in the fermentation liquid is dropped half, stopping the fermentation when the residual sugar is less than 4g / L, and after clarifying, fining, freezing and aging by conventional white grape process, adjusting to obtain dry white sweet white pueraria lobata fruit wine. The pueraria lobata fruit wine can show fresh and natural pueraria lobata fragrance, and can show bright, clear, and mellow style of white grape wine, and meanwhile grape wine inherent beneficial ingredients can be increased on the basis of maintaining that pueraria lobata nutrients are not lost.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to fruit wine brewed by the method of mixed fermentation of kudzu root and white grape juice. Background technique: [0002] Pueraria lobata has the effects of nourishing body, anti-aging, lowering blood pressure, lowering blood sugar, lowering fat, increasing skin elasticity, and moisturizing. The isoflavones contained in kudzu root can moisturize the skin and restore skin elasticity. It can also slow down the aging of bone tissue cells, help the absorption of calcium, reduce the loss of bone calcium, increase bone density and prevent the hollow dissolution of bones, so as to keep away from the Osteoporosis. The active ingredients in kudzu root can prevent cardiovascular and cerebrovascular diseases and effectively relieve menopausal syndrome, prolong life and improve health. It is an ideal choice for middle-aged women's daily health care and quality of life. The most re...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 陈振华
Owner ZHANGSU CITY XINRUITE HEALTH PROD CO LTD
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