Brewing Technology of Pueraria Fruit Wine

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

Inactive Publication Date: 2018-01-05
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,

[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 white grape juice: Clean the fresh fruit of seedless white grape varieties and crush and squeeze the juice. The material temperature is 45-50°C, add sulfur dioxide (amount of 80ppm), then seal the container and let it cool down naturally for later use.

[0022] 2. Sorting and rinsing the fresh kudzu root, weighing the weight of the kudzu root, crushing immediately, and pouring half of the white grapes q...

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Abstract

The brewing process of kudzu root fruit wine relates to the field of food processing technology. It uses kudzu root and white grape juice as the main raw materials. The ratio of kudzu root to grape juice is 3:7. It is fermented and brewed through the following steps: making fresh grape juice; Take fresh kudzu root, sort and rinse, weigh and pulverize, add artificial yeast to ferment; kudzu dregs are immediately added with sodium metabisulfite, and sealed for storage; when the total sugar in the fermentation broth drops by half, use a centrifuge to separate kudzu dregs from the fermentation broth. When the residual sugar is less than 4g / L, the fermentation is over, and it can be clarified and glued according to the conventional process of white grapes, and after freezing and aging, it can be adjusted to dry white sweet white kudzu root fruit wine. It not only embodies the fresh and natural kudzu fragrance of kudzu root, but also shows the clean and mellow style of white wine; at the same time, on the basis of maintaining the nutritional content of kudzu root, it also increases the inherent beneficial ingredients in wine.

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 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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02
Inventor 陈振华
Owner ZHANGSU CITY XINRUITE HEALTH PROD CO LTD
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