Brewing production method of medlar and apple mix fermented fruit wine

Abstract

The invention belongs to the field of fruit wine brewing, and in particular relates to a brewing production method of medlar and apple mix fermented fruit wine. The method comprises the following steps of taking dry medlar and concentrated apple juice as raw materials, after re-watering the dry medlar, mixing the same with the concentrated apple juice, then adding brewer's yeast to perform temperature controlled fermentation, and controlling fermentation residual sugar to obtain a series of medlar and apple mix fermented win products. This type of fruit wine is not limited by geography and seasons, the alcoholic strength can reach 9 to 13 percent, the fragrance is unique, the taste is soft, and the fruit wine has the flavor of the medlar and the apple at the same time, and is a mass consumption type of fruit wine product.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, and in particular relates to a series of brewing methods of wolfberry and apple mixed wine. Background technique [0002] Wolfberry (wolfberry) is a plant of the genus Lycium barbarum in the family Solanaceae, and its fruit is also called wolfberry. It is mainly produced in Ningxia, Xinjiang, Inner Mongolia, Hebei and other places in China. Lycium barbarum is rich in nutrients that have pharmacological effects on the human body, such as Lycium barbarum polysaccharides, carotenoids, vitamins, flavonoids, betaine, ascorbic acid, niacin, folic acid, calcium, magnesium, potassium, zinc, selenium, etc. nutrient. Studies have shown that wolfberry can enhance human immunity, delay aging, and has health and nutritional value such as anti-fatty liver, lowering blood sugar and blood pressure, and increasing hematopoietic function. Dual-purpose nutrition and health care treasures. The annual output of w...

AI Technical Summary

Problems solved by technology

[0005] Soaking method: Traditionally, the dried fruit (or fresh fruit) of wolfberry is directly soaked in white wine or edible alcohol, and at the same time, one or several kinds of Chinese herbal medicines such as salvia miltiorrhiza, rehmannia glutinosa, shiitake mushroom, Huoxiang, tangerine peel, angelica, mint and other Chinese herbal medicines such as red dates may be added. Fruit, although most of the products brewed by this process are nutritional and health products, some functional nutrients in wolfberry, such as wolfberry polysaccharides, flavonoids, carotene, etc., are difficult to integrate into wine, resulting in the loss of wolfberry nutrients; and these products High alcohol content, which does not meet the modern concept of healthy drinking

[0006] Fermentation method: In recent years, domestically, there have been related reports on fermenting wolfberry (dried fruit or fresh fruit) by modern biotechnology to obtain fruit wine, such as CN103289858, an invention patent named "a kind of fermented wine of whole juice of wolfberry fresh fruit and its preparation method"; such as CN1312366 , the invention patent titled "brewing method of fermented wolfberry health wine"; such as CN101457188, the invention patent titled "a kind of wolfberry fruit wine"; such as CN104087469, the invention titled "the production method of wolfberry fermented wine" Patent; as CN104232400, the patent of invention called "the brewing method of wolfberry dry red"; as CN103045424, the invention patent of "the brewing method of dry wolfberry fruit wine" by the name; these brewing techniques use fresh wolfberry or dry wolfberry after rehydration as Almost all of the raw materials need to add a large amount of sucrose, tartaric acid and other substances to make up for the lack of sugar and acid of wolfberry itself; Lack of flavor

[0007] In order to overcome the above-mentioned shortcoming, CN102174348, the invention patent titled "a kind of brewing method of wolfberry raisin red wine"; CN00101521, the invention patent titled "a kind of brewing method of wolfberry wine"; CN102676344, an invention patent titled "A brewing process of wolfberry honey wine"; CN1415730, an invention patent titled "A low-alcohol pure fermented wolfberry fruit wine and its production method"; CN104893891, Invention patent titled "Preparation Method of Red Jujube and Lycium Barbarum Wine"; CN1618944, Invention Patent Titled "A Brewing Method of Lycium Barbarum Wine", etc., mix Lycium barbarum juice with honey or other rich in sugar or / and organic acid The mixed fermentation of fruit juices such as grapes and jujubes, while reducing the amount of added sucrose and organic acids, endows the corresponding fruity aromas of grapes, jujubes and honey to the corresponding wolfberry fermented wine products, which improves the flavor quality of the products; but its disadvantages are: Others The fruit and honey or the ripening period (or harvesting period) are inconsistent with the wolfberry fruit, or the place of origin is different, and long-distance transportation is required

The main production area of ​​wolfberry is in the northwest of my country, where there are generally large areas of apple plantation, and there is also large-scale production of concentrated apple juice; using concentrated apple juice and wolfberry to make fruit wine can solve the problem of wolfberry's own sugar and acid shortage on the one hand. , while supplementing the characteristic flavor of apples, on the other hand, it can also overcome the restrictions of seasons and regions on brewing production, but there is no relevant technical report at present

Images