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Red bayberry fruit wine

A fruit wine and bayberry technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of inconspicuous flavor of fruit wine, loss of nutrients, uncoordinated taste, etc., and achieve the effects of overcoming difficulty in preservation, long shelf life and increasing shelf life.

Inactive Publication Date: 2016-12-14
桐庐富莲农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the brewing process of red bayberry wine mainly includes two kinds of leaching and juicing and fermentation. Among them, the leaching is to add a certain amount of white wine to the fresh fruit of bayberry, and filter and pack it in a tank. The products brewed by this method can effectively retain the red bayberry. However, the flavor of fruit wine is not outstanding, and the flavor of white wine is strong; while juicing and fermentation is made by crushing and pressing the fresh bayberry fruit, fermenting, aging, filtering and sterilizing, etc. The products brewed by this method have high tannin content and have Obvious astringency, high acidity, uncoordinated taste, and serious loss of nutrients
In addition, the existing red bayberry fruit wine is not easy to preserve, and the shelf life is shorter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of red bayberry fruit wine is prepared by the following method: uniformly mix bayberry and sucrose according to the weight ratio of 1:0.4, ferment at room temperature in a sealed environment for more than 15 days to obtain a bayberry fermentation product, then mix the bayberry fermentation product with five-grain wine The red bayberry fruit wine is obtained by fermenting at room temperature for more than 60 days in a sealed environment, and the consumption of the five-grain wine is 0.9 kg for every 3 kg of raw bayberry.

[0025] The five-grain wine is prepared by the following methods:

[0026] Ingredients: the five grain raw materials are composed by weight: 25 parts of rice, 25 parts of wheat, 30 parts of sorghum, 8 parts of buckwheat and 12 parts of millet.

[0027] Steam the five-grain raw materials in a steamer for 1-2 hours, cool, and then mix the steamed five-grain raw materials with the koji, the amount of koji used is 0.8% of the weight of the five-grain...

Embodiment 2

[0032] A kind of red bayberry fruit wine is prepared by the following method: uniformly mix red bayberry and sucrose according to the weight ratio of 1:0.6, ferment at room temperature in a sealed environment for more than 15 days to obtain a red bayberry fermentation product, then mix the red bayberry fermentation product with five-grain wine The red bayberry fruit wine is obtained by fermenting at room temperature for more than 60 days in a sealed environment, and the consumption of the five grain wine is 1.1 kg for every 3 kg of raw red bayberry.

[0033] The five-grain wine is prepared by the following methods:

[0034] Ingredients: the composition of five grain raw materials by weight: 30 parts of rice, 25 parts of wheat, 25 parts of sorghum, 12 parts of buckwheat, and 8 parts of millet.

[0035] Steam the five-grain raw materials in a steamer for 1-2 hours, cool, and then mix the steamed five-grain raw materials with the koji, the amount of koji used is 1% of the weight ...

Embodiment 3

[0040] A kind of red bayberry fruit wine is prepared by the following method: uniformly mix bayberry and sucrose according to the weight ratio of 1:0.5, ferment at room temperature in a sealed environment for more than 15 days to obtain a bayberry fermentation product, then mix the bayberry fermentation product with five grain wine In a sealed environment, ferment at room temperature for more than 60 days to obtain red bayberry fruit wine. The consumption of five grain wine is 1 kg for every 3 kg of raw red bayberry.

[0041] The five-grain wine is prepared by the following methods:

[0042] Ingredients: the composition of five grain raw materials by weight: 25 parts of rice, 30 parts of wheat, 25 parts of sorghum, 10 parts of buckwheat, and 10 parts of millet.

[0043] Steam the five grain raw materials in a steamer for 1-2 hours, cool, then mix the steamed five grain raw materials with the koji, the dosage of the koji is 0.9% of the weight of the five grain raw materials, fe...

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PUM

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Abstract

The invention discloses a red bayberry fruit wine, which is prepared by the following method: evenly mixing red bayberry and sucrose in the weight ratio of 1:0.4-0.6, fermenting in a sealing environment at room temperature for more than 15 days; mixing the red bayberry fermentation products with grain wine, bayberry fermenting at room temperature in a sealed environment for more than 60 days to obtain the red bayberry fruit wine. The red bayberry fruit wine has the advantages of low alcoholic strength, strong fruity, good taste, good smell, easy preservation, and long shelf life.

Description

technical field [0001] The invention relates to a fruit wine, in particular to a bayberry fruit wine. Background technique [0002] Myrica rubra belongs to the small trees or shrubs of the Myricaceae family Myrica rubra, also known as Shengshengmei, Baidimei, and Shumei. It has high medicinal and edible value. It is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. . The branches and leaves of bayberry are luxuriant, the crown is round, and there are many red fruits in early summer, which are very lovely. It is an excellent tree species combined with landscaping and greening. It is suitable for solitary planting, cluster planting in lawns, courtyards, or roadside planting; it is also ideal if dense planting is used to separate spaces or provide shelter. Economic use The fruit has a moderate sweet and sour taste. It can be eaten directly or processed into dried bayberry, sauce, candied fruit, etc. It can also be brewed with functions such as q...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/04C12G3/025
Inventor 李富
Owner 桐庐富莲农业开发有限公司
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