Kadsura coccinea fermentation-type fruit wine and brewing method thereof

A fermentation type, tiger technology, applied in the field of fruit wine, to achieve the effects of easy quality control, high yield of wine, and avoidance of perishability

Active Publication Date: 2016-03-30
桂林亦元生现代生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Black tiger fruit has been eaten fresh in southern my country, but there is still no clear report on fermented black tiger fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] (1) Black Tiger Fruit Wine to be fermented

[0049] Select ripe fresh black tiger fruit, remove the stem, rinse repeatedly with sterile water for 3 to 4 times, dry the surface water, knead and press to make the peel broken but not broken, and obtain black tiger fruit puree.

[0050] Fully mix 100kg of black tiger fresh fruit puree, 300kg of deionized water, and 100kg of sucrose, adjust the pH value to 3.4 with citric acid, and then transfer it to an acid and alkali resistant 304 stainless steel fruit wine fermentation tank.

[0051] (2) Fermentation of black tiger fruit wine

[0052] Yeast activation: Weigh active fruit wine dry yeast, add 5% sucrose content and 20% black tiger puree to the sterilized mixed solution according to 5% mass ratio, and incubate at 35°C for 30 minutes to obtain black tiger fruit wine yeast activation solution .

[0053] Fermentation: Add the activated yeast liquid of black tiger fruit wine into the black tiger to-be-fermented liquid at a ra...

Embodiment 2

[0056] (1) Black Tiger Fruit Wine to be fermented

[0057] Select ripe fresh black tiger fruit, remove the stem, rinse repeatedly with sterile water for 3 to 4 times, dry the surface water, knead and press to make the peel broken but not broken, and obtain black tiger fruit puree.

[0058] Fully mix 100kg of black tiger fresh fruit puree, 300kg of deionized water, and 100kg of sucrose, adjust the pH value to 4.2 with citric acid, and then transfer it to an acid and alkali resistant 304 stainless steel fruit wine fermentation tank.

[0059] (2) Fermentation of black tiger fruit wine

[0060] Yeast activation: Weigh active fruit wine dry yeast, add 4% sucrose content and 22% black tiger puree to the sterilized mixed solution according to 4% mass ratio, and cultivate at 40°C for 60 minutes to obtain black tiger fruit wine yeast activation solution .

[0061] Fermentation: Add 10% black tiger fruit wine activated yeast liquid to the black tiger to-be-fermented liquid. After 65 hou...

Embodiment 3

[0064] (1) Black Tiger Fruit Wine to be fermented

[0065] Select ripe fresh black tiger fruit, remove the stem, rinse repeatedly with sterile water for 3 to 4 times, dry the surface water, knead and press to make the peel broken but not broken, and obtain black tiger fruit puree.

[0066] Fully mix 100kg of black tiger fresh fruit puree, 300kg of deionized water, and 100kg of sucrose, adjust the pH value to 3.8 with citric acid, and then transfer it to an acid and alkali resistant 304 stainless steel fruit wine fermentation tank.

[0067] (2) Fermentation of black tiger fruit wine

[0068] Yeast activation: Weigh active fruit wine dry yeast, add 6% sucrose content and 18% black tiger puree to the sterilized mixed solution according to 6% mass ratio, and incubate at 38°C for 50 minutes to obtain black tiger fruit wine yeast activation solution .

[0069] Fermentation: Add the activated yeast liquid of black tiger fruit wine into the black tiger to-be-fermented liquid at a ra...

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PUM

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Abstract

The invention provides kadsura coccinea fermentation-type fruit wine and a brewing method thereof. The brewing method of the kadsura coccinea fermentation-type fruit wine comprises the following steps: breaking kadsura coccinea fruits into pulp to obtain primary pulp; mixing the primary pulp, water and cane sugar according to the weight ratio of 1:(2-4):(1-1.5), regulating a pH (Potential Of Hydrogen) value to 3.4-4.3 to obtain liquid to be fermented; adding yeast activate fluid into the liquid to be fermented according to the weight ratio of 3-10%, and fermenting and successively deslagging and ageing to obtain a finished product. The kadsura coccinea fermentation-type fruit wine keeps effective ingredients in the kadsura coccinea fruits to a large extent and has a dark read, clarified and transparent wine body, a mellow, pure, soft, fresh and sweet taste, a fresh aroma and a strong fruity flavor. The brewing method has the advantages of simple technology and high fermentation yield.

Description

technical field [0001] The invention relates to the field of fruit wine, in particular to a black tiger fermented fruit wine and a brewing method thereof. Background technique [0002] Black Tiger, also known as Lengfantuan and Bufuna, belongs to the woody evergreen vine of the Magnoliaceae Schisandra genus. It is a precious medicinal material that has been used by Miao, Dong and other ethnic minorities for thousands of years. The black tiger fruit has a peculiar shape, sweet flesh, and is rich in anthocyanins and polyphenols. Each 100g fresh fruit contains Zn1.04mg, Fe5.03mg, Ca150mg, VC27.57mg, total acid 0.52%, total sugar 6.16%, crude protein 4.47%, which is edible safe fruit with high nutritional and medicinal value, and has the effect of clearing the heart Wisdom, nourishing blood and beautifying, prevent and cure cancer effect, make wine with its fruit skin, the color is bright red, aromatic and mellow, often drink it, can black hair moisten the skin, strengthen the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 苏德辉温剑文谭叶倩陈力芝杨洪元蒋向军蒋臻韬
Owner 桂林亦元生现代生物技术有限公司
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