Bayberry wine preparation method

A technology of fruit wine yeast and dosage, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of short preservation time, inability to squeeze, and inedible green fruits, etc., and achieve juice extraction rate High, the effect of improving the juice extraction efficiency

Inactive Publication Date: 2016-11-09
温州康隆杨梅专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, red bayberry is a seasonal fresh fruit, which comes into the market in large quantities every June. The fresh-keeping time at room temperature is very short, and it cannot be squeezed. According to the characteristics of red bayberry, the growers have developed the production of red bayberry wine in large quantities.
[0004] In the existing production process of red bayberry wine, the juice extraction rate of red bayberry needs to be improved

Method used

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  • Bayberry wine preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: the preparation of bayberry wine

[0024] Step S1, raw material processing: select fresh and ripe red bayberry, wash and drain;

[0025] Step S2, crushing and squeezing the juice: mix the drained red bayberry with citric acid and sodium citrate, put it into a crusher and a squeezer to crush and squeeze the juice in turn, and remove the red bayberry core; the amount of citric acid added is 0.08% of the weight of the red bayberry , the added amount of sodium citrate is 4 times of the added amount of citric acid;

[0026] Step S3, first fermentation: transport bayberry juice to a fermenter, add fruit wine yeast and sugar for fermentation, the temperature in the fermenter is 24°C, and ferment for 7 days; add 0.5 catties of fruit wine yeast and 9 catties of sugar for every 100 catties of bayberry juice ;

[0027] Step S4, secondary fermentation: add white sugar, continue fermentation for 20 days, add 6 catties of white sugar for every 100 catties of red bayber...

Embodiment 2

[0031] Embodiment 2: the preparation of red bayberry wine

[0032] Step S1, raw material processing: select fresh and ripe red bayberry, wash and drain;

[0033] Step S2, crushing and juicing: mix the drained red bayberry with citric acid and sodium citrate, put it into a crusher and a squeezer to crush and squeeze the juice in turn, and remove the red bayberry core; the amount of citric acid added is 0.07% of the weight of the red bayberry , the added amount of sodium citrate is 3 times of the added amount of citric acid;

[0034] Step S3, first fermentation: transport bayberry juice to a fermenter, add fruit wine yeast and sugar for fermentation, the temperature in the fermenter is 23°C, and ferment for 8 days; add 0.4 catties of fruit wine yeast and 8 catties of sugar for every 100 catties of bayberry juice ;

[0035] Step S4, secondary fermentation: add white sugar, continue fermentation for 19 days, add 5 catties of white sugar for every 100 catties of red bayberry juice...

Embodiment 3

[0039] Embodiment 3: the preparation of bayberry wine

[0040] Step S1, raw material processing: select fresh and ripe red bayberry, wash and drain;

[0041] Step S2, crushing and squeezing the juice: mix the drained red bayberry with citric acid and sodium citrate, put it into a crusher and a squeezer to crush and squeeze the juice in turn, and remove the red bayberry core; the amount of citric acid added is 0.09% of the weight of the red bayberry , the amount of sodium citrate added is 5 times that of citric acid;

[0042] Step S3, first fermentation: transport bayberry juice to a fermenter, add fruit wine yeast and sugar for fermentation, the temperature in the fermenter is 25°C, and ferment for 6 days; add 0.6 catties of fruit wine yeast and 10 catties of sugar for every 100 catties of bayberry juice ;

[0043] Step S4, secondary fermentation: add white sugar, continue fermentation for 21 days, add 7 catties of white sugar for every 100 catties of red bayberry juice;

[...

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Abstract

The invention discloses a bayberry wine preparation method. The preparation method comprises the following steps: S1, raw material treatment: selecting fresh and ripe bayberries and cleaning up and draining the bayberries; S2, crushing and juicing: mixing the drained bayberries with citric acid and sodium citrate, then putting the mixture in a crusher and a squeezer to be crushed and juiced in sequence and removing bayberry kernels, wherein the additive amount of the citric acid is 0.07-0.09% of the weight of the bayberries; the additive amount of sodium citrate is 3-5 times that of the citric acid; S3, primary fermentation: conveying bayberry juice into a fermentation tank and adding fruit wine yeast and white sugar to carry out fermentation for 6-8 days, wherein the temperature in the fermentation tank is 23-25 DEG C; 0.2-0.3kg of fruit wine yeast and 4-5kg of white sugar are added to every 50kg of bayberry juice; S4, secondary fermentation: adding white sugar again and carrying out continuous fermentation for 19-21 days, wherein 2.5-3.5kg of white sugar is added to every 50kg of bayberry juice; S5, distillation and extraction of brewing alcohol; S6, blending, sterilization and filling. In the bayberry wine preparation method, the juicing rate of the bayberries is high.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of red bayberry wine. Background technique [0002] Waxberry fruit is sweet and sour, juicy, unique in flavor, high in nutritional value, and has high medicinal and medical value. Both the "Diet Therapy Materia Medica" of the Song Dynasty and the "Compendium of Materia Medica" of the Ming Dynasty have recorded the medicinal effects of red bayberry. Red bayberry has the effects of "promoting body fluid, quenching thirst, regulating the five internal organs, cleaning the stomach, and eliminating restlessness and bad breath". Waxberry fruit has the effects of relieving heat, digesting food, diarrhoea, and diuresis. Waxberry is rich in functional active ingredients such as flavonols and anthocyanins. Regular consumption can make people live longer. [0003] However, red bayberry is a seasonal fresh fruit, which comes into the market in large quantities every June...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 黄高弟
Owner 温州康隆杨梅专业合作社
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