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Nutritional sorghum fruit wine

A technology for nutritional wine and sorghum, applied in the field of sorghum fruit wine preparation and processing, can solve the problems of high citric acidity, unfavorable yeast growth, low fermentation degree and high alcohol content, and achieve the effects of improving body immunity, low alcohol concentration and reducing alcohol concentration.

Inactive Publication Date: 2016-03-09
王国会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the common fruit wine in the market is mainly wine, mostly cherry wine, lemon wine, and sorghum fruit wine. There are few reports of fruit wine prepared by mixing lemon and cherry sorghum. The preparation method of cherry wine or lemon wine is mostly soaking method, with high alcohol content and poor taste. Good, the high acidity of citric acid is not conducive to the growth of yeast, and the degree of fermentation is low

Method used

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  • Nutritional sorghum fruit wine
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw materials are prepared in the following parts by weight:

[0027] Lemon 100Kg, cherry 50Kg, sorghum 90Kg, honey 35Kg, glucose yeast 0.6Kg, liquor yeast 0.7Kg, glucoamylase 0.7Kg.

[0028] Preparation Process:

[0029] 1) Select fresh bagged ripe lemons, dewax, wash, drain, and slice for later use;

[0030] 2) Select fresh and intact cherries, soak in 0.5% salt water for 10 minutes, wash and drain, mash, and set aside;

[0031] 3) Take 6Kg of warm water at 40°C, add the required fermented glucose yeast and stir until dissolved, activate the dry yeast for 15 minutes, and prepare the yeast liquid for later use;

[0032] 4) Mix lemon slices, cherries, yeast and honey evenly, put them in a constant temperature fermenter for fermentation, control the temperature at 20-25°C, and ferment for 7 days to obtain fruit wine original wine a;

[0033] 5) Soak the sorghum in pure water, add glucoamylase and mix evenly after soaking, then add liquor yeast and glucoamylase to ferm...

Embodiment 2

[0037] Raw materials are prepared in the following parts by weight:

[0038] Lemon 100Kg, cherry 40Kg, sorghum 100Kg, honey 40Kg, glucose yeast 0.5Kg, liquor yeast 0.8Kg, glucoamylase 1.0Kg.

[0039] Preparation Process:

[0040] 1) Select fresh bagged ripe lemons, dewax, wash, drain, and slice for later use;

[0041] 2) Select fresh and intact cherries, soak in 0.5% salt water for 10 minutes, wash and drain, mash, and set aside;

[0042] 3) Take 5Kg of warm water at 40°C, add the required fermented glucose yeast and stir until dissolved, activate the dry yeast for 15 minutes, and prepare the yeast liquid for later use;

[0043] 4) Mix lemon slices, cherries, yeast, and honey evenly, put them in a constant temperature fermenter for fermentation, control the temperature at 20-25°C, and conduct initial fermentation for 8 days to obtain fruit wine original wine a;

[0044] 5) Soak the sorghum in pure water, add glucoamylase to mix evenly after soaking, then add liquor yeast an...

Embodiment 3

[0048] Raw materials are prepared in the following parts by weight:

[0049] Lemon 100Kg, Cherry 80Kg, Sorghum 80Kg, Honey 40Kg, Glucose Yeast 1Kg, Liquor Yeast 0.4Kg, Glucoamylase 0.8Kg.

[0050] Preparation Process:

[0051] 1) Select fresh bagged ripe lemons, dewax, wash, drain, and slice for later use;

[0052] 2) Select fresh and intact cherries, soak in 0.5% salt water for 10 minutes, wash and drain, mash, and set aside;

[0053] 3) Take 10Kg of warm water at 40°C, add the required fermented glucose yeast and stir until dissolved, activate the dry yeast for 15 minutes, and prepare the yeast liquid for later use;

[0054] 4) Mix lemon slices, cherries, yeast, and honey evenly, put them in a constant temperature fermenter for fermentation, control the temperature at 20-25°C, and ferment for 10 days to obtain fruit wine original wine a;

[0055] 5) Soak the sorghum in pure water, add glucoamylase and mix evenly after soaking, then add liquor yeast and glucoamylase to fer...

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Abstract

The invention relates to nutritional sorghum fruit wine. The fruit wine is prepared from, by mass, 100 parts of lemons, 40-80 parts of cherries, 80-100 parts of sorghum, 30-40 parts of honey, 0.5-1 part of glucose yeast, 0.2-0.8 part of baijiu yeast and 0.5-1.5 parts of glucoamylase. The lemons, the cherries and the sorghum are fermented initially and fermented again to prepare the fruit wine. The prepared nutritional sorghum fruit wine contains rich vitamins, mineral substances and various elements necessary for the human body, has the effects of maintaining beauty, keeping young, invigorating qi and blood and enhancing body immunity, and is pleasant in fragrance, pure in mouthfeel, low in alcohol concentration and suitable for most groups to drink.

Description

technical field [0001] The invention belongs to the technical field of preparation and processing of sorghum fruit wine, and in particular relates to a nutrient mixed sorghum fruit wine and a production method thereof. Background technique [0002] Fruit wine is a healthy and nutritious wine produced by using fresh fruits as raw materials, and using natural fermentation or artificially adding yeast to decompose sugar while preserving the original nutrients of the fruits. With its unique flavor and color, fruit wine has become a new consumption fashion. Compared with liquor, beer and other alcoholic beverages, fruit wine has higher nutritional value. Fruit wine contains a lot of polyphenols, which can inhibit the accumulation of fat in the human body. It contains a variety of amino acids and vitamin B1 needed by the human body. B2, vitamin C and mineral elements such as iron, potassium, magnesium, zinc, etc. Although fruit wine contains alcohol, the content is very low compa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王国会
Owner 王国会
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