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Process for brewing phyllanthus emblica linn wine and brewed phyllanthus emblica linn wine

A technology of olive wine and Yunnan olives, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of flaky crystal precipitation, affect the taste, and reduce product quality, and achieve sweetness and sweetness, improve quality and taste, and moderate bitterness and astringency Effect

Active Publication Date: 2016-09-07
景东大朝山东镇阿四橄榄果酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional methods such as conventional ultra-membrane filtration and resin adsorption cannot be used to remove it, resulting in the development of Yunnan olive liquid products, such as: fruit wine, beverages, oral liquids, etc., which are prone to flocculent formation during storage, bottling, and sales. Precipitation of flaky crystals, resulting in a decline in product quality
Tannin substances such as tannin and gallic acid cause the bitterness of Yunnan olive wine and affect the taste. The existing methods of removing tannin substances often have too high cost and the removal rate of tannin is too high, which destroys the Flavor and taste of Yunnan olive wine

Method used

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  • Process for brewing phyllanthus emblica linn wine and brewed phyllanthus emblica linn wine
  • Process for brewing phyllanthus emblica linn wine and brewed phyllanthus emblica linn wine

Examples

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Effect test

Embodiment 1

[0035] S1. Wash and remove 900g of olive fruit pulp from Yunnan as the main ingredient. Wash and dry the fresh lemongrass, chop it, and take 360g as the first auxiliary ingredient. Mix and wash wheat, sorghum, millet, corn and buckwheat. After cleaning, it is used for the second auxiliary material for subsequent use;

[0036] S2, pre-fermenting the second auxiliary material: select high-quality fruit wine yeast strains to expand and cultivate step by step, prepare yeast according to conventional methods, mix 300g of wheat, 180g of sorghum, 120g of millet, 120g of corn and 120g of buckwheat and add it to account for the volume of the mixed powder 5% yeast, water with the same weight ratio, and white sugar with a weight ratio of 84g are stirred and then fermented at room temperature. The fermentation time is 20 to 30 days, and 1260g of pre-fermented liquid is obtained; wheat, sorghum, millet, corn and buckwheat are used The food crops are prepared by fermented liquid, which can ...

Embodiment 2

[0045] Step S1, wash the olive fruit from Yunnan, remove the pits, and take 1000g of the pulp as the main ingredient, wash and dry the fresh lemongrass, chop it, and take 400g as the first auxiliary ingredient for later use, mix and wash wheat, sorghum, millet, corn and buckwheat After cleaning, it is the second auxiliary material for subsequent use;

[0046] Step S2, pre-fermenting the second auxiliary material: select high-quality fruit wine yeast strains to expand and cultivate step by step, prepare yeast according to conventional methods, mix 500g wheat, 300g sorghum, 200g millet, 200g corn and 100g buckwheat and add to account for the volume of the mixed powder 5% yeast, water with the same weight ratio, and white sugar with a weight ratio of 10% were stirred and then fermented at room temperature for 25 days to obtain a pre-fermentation liquid, 1400g was taken for later use;

[0047] Step S3, chop the olives from Yunnan in S1 and mix them with the chopped citronella as t...

Embodiment 3

[0055] Step S1, wash and take 1200g of the Yunnan olive fruit as the main ingredient, wash and dry the fresh lemongrass, chop it up, and take 480g of the first auxiliary ingredient for later use, mix and wash wheat, sorghum, millet, corn and buckwheat as the second The secondary auxiliary materials are spare;

[0056] Step S2, pre-fermenting the second auxiliary material: select high-quality fruit wine yeast strains to expand and cultivate step by step, prepare yeast according to conventional methods, and mix wheat, sorghum, millet, corn and buckwheat in proportions of 400g, 240g, 160g, 160g, and 80g After mixing, add yeast accounting for 5% of the mixed powder volume ratio, water with the same weight ratio, and white sugar with a weight ratio of 10%, and then ferment at normal temperature after stirring. The fermentation time is 30 days to obtain a pre-fermentation liquid, and take 1680g for later use;

[0057] Step S3, chop the Yunnan olives in S1 and mix them with the chopp...

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Abstract

The invention relates to a canarium album wine and a preparation method thereof and in particular relates to a process for brewing a phyllanthus emblica linn wine and the brewed phyllanthus emblica linn wine. The process adopts phyllanthus emblica linn pulp and grain accessories such as cymbopogon citrates and broomcorn as raw materials, and comprises the following steps: firstly, fermenting the grain accessories to prepare fermentation liquor; then performing secondary fermentation on the fermentation liquor, the phyllanthus emblica linn pulps after first astringency removal and the cymbopogon citrates to obtain distiller's grains applied to wine steaming; and performing blending to obtain a certain degree of alcohol, and performing aging to obtain the phyllanthus emblica linn wine. The phyllanthus emblica linn wine prepared by the process integrates the pure mouthfeel and flavor of phyllanthus emblica linn, and the addition of the cymbopogon citrates also enables the phyllanthus emblica linn wine to have a specific wine aroma, so that the phyllanthus emblica linn wine prepared by the process provided by the invention has fragrant pure phyllanthus emblica linn mouthfeel; and due to a plurality of times of removal of bitter components including tannin and the like, the prepared wine is moderate in bitterness, the tastes of back sweetness, bitterness and fragrance of the wine are thicker, and the quality and mouthfeel of the phyllanthus emblica linn are improved.

Description

technical field [0001] The invention relates to an olive wine and a preparation method thereof, in particular to a process for brewing Yunnan olive wine and the brewed Yunnan olive wine. Background technique [0002] Yunnan olive (Phyllanthus emblica Linn.), also known as Yunnan emblica, is the fruit of Euphorbiaceae deciduous shrub or tree plant emblica. The plant blooms in spring, the flowers are small, solitary yellow, monoecious. Fruit fleshy, oblate, red when ripe. Produced in tropical Asia, common in southern my country. It is an important medicinal and edible plant resource. Yunnan olive juice has a unique flavor and rich nutrition. In addition to containing amino acids and trace elements, more importantly, it has a high Vc content. Due to the protection of flavonoids and tannins, the retention rate of Vc in Yunnan olives after processing is still as high as 72%, much higher than other fruits and vegetables. The fruit is used as medicine, which has the effects of...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 王正强
Owner 景东大朝山东镇阿四橄榄果酒业有限公司
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