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Pericarp residue brandy

A technology of brandy and skin dregs, which is applied in the field of wine making, can solve the problems of demanding blending technology, unobvious economic benefits, and high methanol content, and achieve the effects of enhancing the stability of the wine body, enhancing immunity, and increasing the extraction rate

Inactive Publication Date: 2016-02-17
FUYANG JINHUFENG AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The grade of this kind of brandy is not high, the economic benefits are not obvious, and the content of methanol in the distilled original brandy is high, so the requirements for the blending technology in the subsequent process are more stringent

Method used

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  • Pericarp residue brandy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A skin brandy made from the following raw materials in parts by weight: fresh grape 100, rapeseed pollen 14, gac fruit 11, Haematococcus pluvialis 8, green tea 8, angelica 5, sucrose 12, angel wine yeast 1, Lycopene 0.1, carotene 0.2, honeysuckle extract 0.2, lutein 0.2, kojic acid 0.01, pectinase 0.2, lipase 0.1, protease 0.1, lysozyme 0.03.

[0033] The fresh grapes are composed of the following raw materials in parts by weight: 52 parts by weight of Black Balado, 35 parts by Rose Star, 34 parts by Summer Sunshine, 23 parts by weight of Zaosheng Roumasi and 18 parts by weight.

[0034] A preparation method of skin brandy, specifically comprising the following steps:

[0035] (1) Take water 50 times the weight of Angel wine yeast, add a part of sucrose, and prepare a 5% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 26°C, add Angel wine yeast, and keep the temperature at 30°C Incubate for 35 minutes to get activated Angel wine yeast;

[0036] (2...

Embodiment 2

[0045] A skin brandy made from the following raw materials in parts by weight: fresh grape 105, rapeseed pollen 17, gac fruit 13, Haematococcus pluvialis 9, green tea 9, angelica 6, sucrose 13, angel wine yeast 1.5, Lycopene 0.2, carotene 0.3, honeysuckle extract 0.3, lutein 0.3, kojic acid 0.02, pectinase 0.3, lipase 0.2, protease 0.2, lysozyme 0.04.

[0046] The fresh grapes are composed of the following raw materials in parts by weight: 54 parts by weight of Black Baradow, 38 parts by weight of Rose Star, 36 parts by Summer Sunshine, 24 parts by weight of Zao Sheng Rou Ma Si, and 20 parts by weight of Sunshine Rose.

[0047] A preparation method of skin brandy, specifically comprising the following steps:

[0048] (1) Take water 50 times the weight of Angel wine yeast, add a part of sucrose to make a 5% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 30°C, add Angel wine yeast, and keep the temperature at 30°C Cultivate for 40 minutes to get activated ...

Embodiment 3

[0058] A skin brandy made from the following raw materials in parts by weight: fresh grape 110, rapeseed pollen 20, gac fruit 14, Haematococcus pluvialis 10, green tea 10, angelica 7, sucrose 14, angel wine yeast 2, Lycopene 0.3, carotene 0.4, honeysuckle extract 0.4, lutein 0.4, kojic acid 0.03, pectinase 0.4, lipase 0.3, protease 0.3, lysozyme 0.05.

[0059] The fresh grapes are composed of the following raw materials in parts by weight: 56 parts by weight of Black Baradow, 40 parts by weight of Rose Star, 38 parts by weight of Summer Sunshine, 25 parts by weight of Zao Sheng Rou Ma Si, and 22 parts by weight of Sunshine Rose.

[0060] A preparation method of skin brandy, specifically comprising the following steps:

[0061] (1) Take water 50 times the weight of Angel wine yeast, add a part of sucrose, and prepare a 5% sucrose aqueous solution, sterilize at 121°C for 20 minutes, cool to 35°C, add Angel wine yeast, and keep the temperature at 30°C Cultivate for 45 minutes to...

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Abstract

The invention discloses pericarp residue brandy. The pericarp residue brandy is prepared from the following raw materials: fresh grapes, rape pollen, momordica cochinchinensis, haematococcus pluvialis, green tea, Chinese angelica, sucrose, Angel wine yeast, lycopene, carotene, honeysuckle extract, xanthophyll, kojic acid, pectinase, lipase, protease and lysozyme. The pericarp residue brandy provided by the invention has comprehensive nutrients, can be easily prepared, is mellow and aromatic and has a high health function; the pericarp residue brandy is prepared by low-temperature fermentation, so that the growth of infectious microbes is obviously inhibited and poor metabolites are avoided; flavors and nutrients of the raw materials are kept; pericarps are subjected to primary and secondary fermentation, and fruits, vegetables and traditional Chinese medicines which have the health function are added to adjust the ratios of a primary fermentation solution to a secondary fermentation solution, so that the flavor and nutrients of the brandy are increased and the stability of wine is enhanced; an extraction process of the fruits, the vegetables and the traditional Chinese medicines is simplified, the extraction rate is improved and the cost is saved; the health function is enhanced; the pericarp residue brandy has the effects of preventing and resisting cancers, maintaining beauty and protecting skins, delaying ageing, enhancing the immunity and resisting oxidization.

Description

technical field [0001] The invention mainly relates to the technical field of brewing, in particular to a skin brandy. Background technique [0002] Brandy (Brandy) is transformed from the Dutch word (Brande), and its original meaning is distilled wine. It is made from fermented grape juice after double distillation and aging. The word brandy is divided into narrow sense and broad sense. In a broad sense, all wines fermented and distilled from fruits are called brandy. But now it is customary to call the wine made from grapes through fermentation, distillation, storage and blending as brandy. If the distilled wine is made from other fruits, the name of the fruit is added in front of the brandy, such as apple brandy, cherry brandy, etc. Brandy can help gastrointestinal digestion, dispel cold and warm the body, remove blood stasis and detoxify, relieve heat and diuresis; it is an effective vasodilator, can improve the strength of the cardiovascular system, and is a good med...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12R1/865
Inventor 余振龙
Owner FUYANG JINHUFENG AGRI SCI & TECH CO LTD
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