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Preparation method of waxberry-flavored wine

A technology of flavor and bayberry, applied in the field of food and beverage processing, can solve problems such as waste, achieve the effect of avoiding waste, avoiding waste and economic loss, and overcoming technical prejudice

Inactive Publication Date: 2016-04-20
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the red bayberry fruit in the soaked wine has been soaked and has permeated a lot of wine liquid. If it is directly discarded, unnecessary waste will be caused.
At the same time, the alcohol content of the soaked wine obtained after soaking fresh red bayberry with white wine above 45 degrees is generally stable at about 20-25 degrees, which has certain limitations on the taste of consumers.

Method used

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  • Preparation method of waxberry-flavored wine
  • Preparation method of waxberry-flavored wine
  • Preparation method of waxberry-flavored wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation of red bayberry flavor wine comprises the following steps:

[0024] At first the preparation of red bayberry soaked wine: select fresh ripe red bayberry with soluble solid content ≥ 9% as raw material, remove leaves, fruit stems, etc., according to the following ratio: stoste: fresh red bayberry: rock sugar=20L:20kg:1kg, prepare red bayberry Soak the wine and obtain distiller's residue at the same time; wherein the stock solution of the soaked wine is shochu with an alcohol content of 42 degrees or more after rice fermentation.

[0025] Secondly, soak the wine dregs in a still to obtain distilled wine: Put 10kg of wine dregs into the still and heat at a temperature of 80-90 degrees Celsius. After 3 hours, 2.5L of distilled wine liquid can be obtained, and the alcohol content is measured by an alcohol meter. is 63 degrees.

[0026] Finally, the preparation of bayberry-flavored wines with different alcohol levels: the wine liquid soaked in bayberry ...

Embodiment 2

[0028] A kind of preparation of red bayberry flavor wine comprises the following steps:

[0029] At first the preparation of red bayberry soaked wine: select fresh ripe red bayberry with soluble solid content ≥ 9% as raw material, remove leaves, fruit stems, etc., according to the following ratio, stoste: fresh red bayberry: rock sugar=5L:5kg:1kg, prepare red bayberry Steep the wine while obtaining the lees. Wherein the steeping wine stock solution is shochu whose alcohol content is more than 42 degrees after rice fermentation.

[0030] Secondly, after soaking red bayberry wine residue and distilling it in a still, distilled wine is obtained: put 10kg of wine residue into the still, heat it at a temperature of 90-100 degrees Celsius, and after 3 hours, 3.0L of distilled wine liquid can be obtained, and the alcohol content is measured by an alcohol meter is 58 degrees. However, due to the high temperature, too much water in the soaked distiller's dregs evaporates, and there i...

Embodiment 3

[0033] At first the preparation of red bayberry soaked wine: select fresh ripe red bayberry with soluble solid content ≥ 9% as raw material, remove leaves, fruit stems, etc., do not add rock sugar, according to the original solution: fresh red bayberry=1.0L:1.0kg, prepare red bayberry to soak wine while obtaining lees. Wherein the steeping wine stock solution is shochu whose alcohol content is more than 42 degrees after rice fermentation.

[0034] Secondly, distilled wine is obtained after the red bayberry soaked wine residue is distilled by a still: put 10kg of bayberry soaked wine residue soaked in about 2 months into the still, heat it at a temperature of 85 degrees Celsius, and obtain distilled wine liquid 2.6 after 3 hours. L, the alcohol content measured by the alcohol meter is 62 degrees.

[0035] Finally, the preparation of bayberry-flavored wines with different alcohol levels: the wine liquid soaked in bayberry after soaking for 2 months is selected, the alcohol cont...

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Abstract

The invention discloses a preparation method of waxberry-flavored wine, belonging to the technical field of processing of foods and beverages. The preparation method comprises the following steps: soaking fresh waxberries into a rice-prepared wine liquid with the alcoholic strength higher than 45 degrees, so as to produce a specific waxberry-flavored soaking wine raw liquid and soaking wine residues; distilling the soaking wine residues so as to obtain distilled wine with the alcoholic strength higher than 60 degrees, blending the distilled wine with the soaking wine raw liquid in a certain proportion, so as to obtain the waxberry-flavored wine with relatively natural waxberry flavor. The waxberry-flavored wine is mellow in taste, stable in quality, transparent in color, and phenomena of sediment, turbidity and the like are avoided. Meanwhile, the alcohol in the soaking wine residues is adequately utilized, so that the wasting is avoided, and the economic benefit is increased.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a preparation method of bayberry-flavored wine. technical background [0002] Myricarubra (Myricarubra) is a subtropical evergreen fruit tree belonging to the angiosperm phylum Myricaceae. It is a characteristic fruit native to southeastern China. It is mainly produced in Zhejiang, Jiangsu, Fujian and other provinces. Among them, Zhejiang Province has the largest cultivation area and the largest output. Highest and best quality. Waxberry fruit is rich in nutrition, unique in flavor, and has high edible and medical care value. In recent years, Yangmei has been popularized and planted in various places, and it is a characteristic industry for rural people to become rich and well-off to develop profitable agriculture. [0003] However, the ripening period of red bayberry coincides with the high-temperature plum rain season in the south. The fruit o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/12C12H6/02
CPCC12G3/04C12H6/02
Inventor 叶兴乾程焕陈健乐支梓鉴陈士国陈健初刘东红
Owner ZHEJIANG UNIV
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