Preparation method of wolfberry distilled liquor

A technology for distilled wine and wolfberry, which is applied in the field of preparation of wolfberry distilled wine, can solve problems such as waste of resources, and achieve the effects of reducing waste discharge, improving comprehensive quality, and saving costs and energy.

Inactive Publication Date: 2016-06-22
青海圣烽生物技术开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, carotenoids, flavonoids, polysaccharides, betaine and other nutrients and aroma substances in wolfberry are not utilized, resulting in waste of resources

Method used

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  • Preparation method of wolfberry distilled liquor
  • Preparation method of wolfberry distilled liquor
  • Preparation method of wolfberry distilled liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Raw material handling:

[0039] Sorting and cleaning: select the fresh goji berry fruit with no mechanical damage, disease and insect spots, mildew and deterioration on the surface, remove disease and insect fruit, fruit stem and other impurities, spray with clean water, rinse and drain;

[0040] Crushing and beating: use the material pump to send the cleaned fresh fruit of wolfberry to the beater for beating, separate the pulp from the seeds of wolfberry, and collect the pulp and seeds separately;

[0041] Separation of fruit juice: the wolfberry juice pulp that has been beaten and deseeded is separated from the pulp and pomace in the pulp by a horizontal centrifuge, and the standby speed is 4000r / min;

[0042] Sterilization: The juice obtained by centrifugation is instantaneously sterilized at high temperature; the conditions for high-temperature instantaneous sterilization are: preheat the clear juice after centrifugation to 50°C, sterilize at 114°C for 6 seconds...

Embodiment 2

[0055] (1) Raw material handling:

[0056] Sorting and cleaning: select the fresh goji berry fruit with no mechanical damage, disease and insect spots, mildew and deterioration on the surface, remove disease and insect fruit, fruit stem and other impurities, spray with clean water, rinse and drain;

[0057] Crushing and beating: use the material pump to send the cleaned fresh fruit of wolfberry to the beater for beating, separate the pulp from the seeds of wolfberry, and collect the pulp and seeds separately;

[0058] Separation of fruit juice: the goji berry juice pulp that has been beaten and deseeded is separated from the pulp and pomace in the pulp by a horizontal centrifuge, and the standby speed is 4500r / min;

[0059] Sterilization: high-temperature instantaneous sterilization of the juice obtained by centrifugation; the conditions for high-temperature instantaneous sterilization are: preheat the clear juice after centrifugation to 50°C, then sterilize at 116°C for 2 sec...

Embodiment 3

[0072] (1) Raw material handling:

[0073] Sorting and cleaning: select the fresh goji berry fruit with no mechanical damage, disease and insect spots, mildew and deterioration on the surface, remove disease and insect fruit, fruit stem and other impurities, spray with clean water, rinse and drain;

[0074] Crushing and beating: use the material pump to send the cleaned fresh fruit of wolfberry to the beater for beating, separate the pulp from the seeds of wolfberry, and collect the pulp and seeds separately;

[0075] Separation of fruit juice: the wolfberry juice pulp that has been beaten and deseeded is separated from the pulp and pomace in the pulp by a horizontal centrifuge, and the standby speed is 4300r / min;

[0076] Sterilization: high-temperature instant sterilization of the juice obtained by centrifugation; the conditions for high-temperature instant sterilization are: preheat the centrifuged clear juice to 50°C, then sterilize at 115°C for 4 seconds, and the discharg...

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Abstract

The invention relates to a preparation method of wolfberry distilled liquor, and aims at providing wolfberry distilled liquor prepared through the following steps: sorting and cleaning fresh wolfberry, pulping, filtering, sterilizing, fermenting, carrying out primary distilling, carrying out secondary distilling, extracting and separating wolfberry pulp residue, mixing, ageing, blending and filling. The method process uses the same pot-type distillation equipment to perform three times of distillation and macroporous resin adsorption and elution, so that the aroma of the wolfberry liquor is obviously increased; oak blocks and oak buckets are unnecessary to add for cellaring, and the wolfberry liquor is golden yellow same as the brandy; compared with the distilled liquor prepared from the similar process, the main nutrient components, aromatic substances and possessed color in the wolfberry distilled liquor are preserved to the great extent; the cost and energy source are saved without increasing extraction equipment or adding extra wolfberry nutrient substances and pigment and fragrance; and the comprehensive quality of the liquor is promoted, and meanwhile, the comprehensive utilization of the raw material is realized and the waste discharge is reduced.

Description

technical field [0001] The invention relates to a preparation method of wolfberry distilled wine. Background technique [0002] Lycium barbarum is an important medicinal plant resource in my country and a precious Chinese herbal medicine with the same source of medicine and food. The main chemical components of wolfberry are Lycium barbarum polysaccharides, Lycium barbarum flavonoids, betaine, carotenoids and carotenoid esters, vitamin C, and various amino acids , also includes active substances such as cryptoxanthin, zeaxanthin, physalis, sterols, phenols, organic acids, various enzymes and SOD, which have the functions of enhancing immunity, lowering blood fat, anti-fatty liver, anti-tumor, anti-aging , anti-stress and other physiological and health functions, so it is very popular in domestic and foreign markets. [0003] At present, wolfberry is used as raw material to produce distilled wine or brandy. The distilled wine obtained through distillation is a colorless alcoho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 马宁安耿春峰耿椿林
Owner 青海圣烽生物技术开发有限公司
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