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Brewing technique of reutilizing Vaccinium bracteatum pomace

A technology of black rice fruit and pomace, which is applied in the field of brewing technology, can solve the problems of difficult reuse and low sugar content, and achieve the effect of rich content, soft and sweet taste, and expanding the deep processing route

Inactive Publication Date: 2016-05-11
梁红昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that the fruit peel and pomace are rich in proanthocyanidins and total flavonoids, but the sugar content is low and it is difficult to reuse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The winemaking process of the Ufanguo pomace reutilization of the present embodiment comprises the following steps:

[0033] S1. Mix 220 parts by weight of maltose and 360 parts by weight of water evenly, add 0.8 parts by weight of complex flora, and seal and ferment for 10 days at a fermentation temperature of 28°C to obtain product A, wherein the complex flora is activated by adding 0.5 wt. hour, maltose is maltose syrup with a concentration of 80%, and the compound flora is a mixture of rhizopus and active dry yeast, and the mixing ratio is 1:10;

[0034] S2. Add 20 parts by weight of black rice fruit pomace and 1.5 parts by weight of fruit wine distillers to product A, seal and ferment for 15 days at a fermentation temperature of 28°C to obtain product B, and add warm water to activate the fruit wine wine mother for 0.5 hours before adding;

[0035] S3. Filter and inactivate product B to obtain a finished product, wherein the inactivation temperature is 60° C. and t...

Embodiment 2

[0037] The winemaking process of the Ufanguo pomace reutilization of the present embodiment comprises the following steps:

[0038] S1. Mix 100 parts by weight of maltose and 200 parts by weight of water evenly, add 0.5 parts by weight of complex flora, seal and ferment for 8 days at a fermentation temperature of 38°C, and obtain product A, wherein the complex flora is activated by adding 0.5 wt. hour, maltose is maltose syrup with a concentration of 80%, and the composite flora is a mixture of rhizopus and active dry yeast, and the mixing ratio is 1:5;

[0039] S2. Add 15 parts by weight of black rice fruit pomace and 1.2 parts by weight of fruit wine and wine to product A, and seal and ferment for 10 days at a fermentation temperature of 38°C to obtain product B. Before adding the fruit wine and wine mother, add warm water to activate it for 0.5 hours;

[0040] S3. Filter and inactivate product B to obtain a finished product, wherein the inactivation temperature is 80° C. an...

Embodiment 3

[0042] The winemaking process of the Ufanguo pomace reutilization of the present embodiment comprises the following steps:

[0043] S1. Mix 150 parts by weight of maltose and 300 parts by weight of water evenly, add 1.5 parts by weight of compound flora, and seal and ferment for 13 days at a fermentation temperature of 34°C to obtain product A, wherein the compound flora is activated by adding warm water for 0.5 hour, maltose is maltose syrup with a concentration of 80%, and the composite flora is a mixture of Rhizopus and active dry yeast, and the mixing ratio is 1:1;

[0044] S2. Add 18 parts by weight of black rice fruit pomace and 2 parts by weight of fruit wine distiller's mother to product A, seal and ferment for 13 days at a fermentation temperature of 34°C to obtain product B, and add warm water to activate the fruit wine and distiller's mother for 0.5 hours before adding;

[0045] S3. Filter and inactivate product B to obtain a finished product, wherein the inactivati...

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PUM

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Abstract

The invention discloses a brewing technique of reutilizing Vaccinium bracteatum pomace. The brewing technique comprises the following steps: S1, uniformly mixing 100 to 280 parts by weight of maltose with 200 to 450 parts by weight of water, adding 0.5 to 1.8 parts by weight of multiple microorganisms, and fermenting for 8 to 18 days in a sealing manner to obtain a product A; S2, adding 15 to 30 parts by weight of Vaccinium bracteatum pomace and 1.2 to 3.0 parts by weight of fruit wine distiller yeast into the product A, and fermenting for 10 to 20 days in a sealing manner to obtain a product B; S3, filtering and deactivating the product B to obtain a finished product. By adopting the brewing technique, the Vaccinium bracteatum pomace can be sufficiently utilized; by utilizing the maltose, the cytoderm of the Vaccinium bracteatum pomace cells can be broken, and active substances can be released; by adopting the sectional feeding and compound bacteria fermenting technique, the brewing technique is simplified, and the cost is saved; and the obtained fruit wine product is high in nutritive value.

Description

technical field [0001] The invention relates to a wine-making process, in particular to a wine-making process for reusing black rice fruit pomace. Background technique [0002] Song "Kaibao Materia Medica" said: "The son of the black rice tree is Nanzhuzi, which can strengthen the muscles and bones, benefit energy, strengthen the essence and keep the face, improve eyesight and stop leakage, and black beard and hair." "Compendium of Materia Medica" says: "Benefit the stomach, nourish the bone marrow, take it for a long time to strengthen the essence and keep the face, lighten the body and improve eyesight." "Compendium of Materia Medica" contains: "All whitening medicines have a bitter and cold smell, which hinders the spleen and stomach, but Nanzhu has a mild smell and can also benefit the spleen, which is necessary for cultivators." Shen Jinjia especially emphasized that "Nanzhuzi is effective in treating chronic dysentery and diarrhea, and it is also effective in treating...

Claims

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Application Information

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