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Method for preparing selenium-rich compound fruit wine

A compound fruit wine and selenium-enriched technology, which is applied in food processing and biological fields, can solve the problems of less nutrition and health care substances, complicated process, low utilization rate of raw materials, etc., and achieve the effect of improving utilization rate and unique taste

Inactive Publication Date: 2016-11-09
深圳市颐品生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a preparation method of selenium-enriched compound fruit wine, which solves the problems of low utilization rate of raw materials, less nutrition and health care substances and complicated process in the existing jujube fruit wine

Method used

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  • Method for preparing selenium-rich compound fruit wine

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preparation example Construction

[0026] figure 1 Show the flow process of the preferred embodiment of the preparation method of selenium-enriched compound fruit wine of the present invention, as figure 1 shown, including the following steps:

[0027] S100. Material preparation: Selenium-enriched jujube and selenium-enriched kiwi fruit after frost are selected as raw materials, the whole fruit is ground or crushed, mixed with water, the ingredients are adjusted, and yeast is inoculated; All the nutrients contained in jujube, such as sugar and bioactive substances, enter the fermentation liquid, and the soluble nutrients in jujube are fully dissolved and enter the fruit wine. The utilization rate of raw materials is high, and the biological activity in jujube is fully utilized ;

[0028] S200, temperature-controlled fermentation: put 70-80% of the volume of the fermenter into the fermenter, control the temperature at 25-32°C, and ferment in the dark for 7-15 days; use static fermentation after adjusting the i...

Embodiment 1

[0042] The concrete production technology of the jujube fermented wine in the present embodiment comprises the following steps:

[0043] Sorting and washing: select mature selenium-enriched jujube and selenium-enriched kiwifruit after frost, remove fruit stems, seeds and impurities, wash and drain;

[0044] Refining and clarification steps: the mass ratio of jujube and kiwi fruit is 10:1. After mixing, directly grind or pulverize to obtain fruit pulp. The mass ratio of fruit pulp to water is 1:4 for batching, and 30 mg of pectin is added per kilogram according to the mass of the batching solution enzymes for clarification;

[0045] Component adjustment steps: add 50 mg of sulfurous acid and 10 g of sugar per kilogram according to the mass of the batching solution; then inoculate 1% Angel Brewery high-activity dry yeast according to the total mass of the feed solution after adding sugar, mix well, and then carry out temperature-controlled fermentation;

[0046] Temperature-con...

Embodiment 2

[0053] The concrete production technology of the jujube fermented wine in the present embodiment comprises the following steps:

[0054] Sorting and washing: select mature selenium-enriched jujube and selenium-enriched kiwifruit after frost, remove fruit stems, seeds and impurities, wash and drain;

[0055] Refining and clarification steps: the mass ratio of jujube and kiwi fruit is 1:1, after mixing, directly grind or pulverize to obtain fruit pulp, mix according to the mass ratio of pulp to water 1:6, add 100mg pectin per kilogram according to the mass of the batching solution enzymes for clarification;

[0056] Component adjustment steps: add 100 mg of sulfurous acid and 18 g of sugar per kilogram according to the mass of the batching solution; then inoculate 5% Angel Brewery high-activity dry yeast according to the total mass of the feed solution after adding sugar, mix well, and then carry out temperature-controlled fermentation;

[0057] Temperature-controlled fermentat...

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Abstract

The invention discloses a method for preparing a selenium-rich compound fruit wine. The method comprises the following steps: adopting selenium-rich hovenia acerba and selenium-rich kiwi which are harvested after the Frost's Descent as raw materials, smashing and grinding frozen fresh hovenia acerba and frozen kiwi, mixing with water, fermenting by directly using yeast, conducting filtration and clarification, and then ageing so as to obtain the finished selenium-rich compound fruit wine. According to the method, the utilization ratio of the raw materials can be increased, and the nutrition and the selenium element health component in the raw materials can be fully retained; as the selenium-rich hovenia acerba and the selenium-rich kiwi which are harvested after the Frost's Descent are adopted as the raw materials, the finished product can also be called selenium-rich compound ice wine, and has the unique health function and the unique taste of the ice wine. The selenium-rich compound ice wine comprises the following components in percentage by weight: alcohol, water, polysaccharide and selenium, wherein the alcohol degree (the volume ratio of alcohol) is 9-13%(v / v),, the volume ratio of water is 86-91%(v / v), the total polysaccharide is 0.5%(w / w), the selenium element content is greater than 1.3 mg / L, and the content of bioactive components, namely hovenia acerba polysaccharide and kiwi polysaccharide, is 5-7 g / L. The selenium-rich compound fruit wine has the unique fruit flavor of hovenia acerba and kiwi, and is amber in color and unique in taste.

Description

technical field [0001] The invention belongs to the fields of food processing and biotechnology, and more specifically relates to a preparation method of selenium-enriched compound fruit wine. Background technique [0002] According to the records of "Storage and Processing of Agricultural Products" (Qin Wen, edited by Wu Weiguo, China Metrology Press, 2007.8, p302-303), fruit wine is an alcoholic beverage made from fruit juice (fruit pulp) through alcoholic fermentation, such as wine , cider, bayberry wine, etc. With the development of fruit planting, fruit varieties and yields have developed rapidly, and many fruits are used to brew fruit wine. [0003] Jujube is a fruit with the same source of medicine and food, and the fruit contains very little water. According to the introduction in "Research and Development of Natural Products" (Wang Yanlin et al. "Research on the Edible Value of Jujube I: Analysis of Nutritional Composition", 1994.6: p89-92), Jujube, also known as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 冯立奎冯立芸
Owner 深圳市颐品生物科技有限公司
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