Plum fruit wine containing L-arabinose, and production method thereof

A technology of arabinose and green plum fruit wine, applied in the field of winemaking, can solve the problems of low nutrition, high calorie, high sugar, etc., and achieve the effects of inhibiting the rise of blood sugar, inhibiting obesity, preventing and treating diseases

Active Publication Date: 2017-02-15
WULIANGYE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the defects of high sugar, high calorie and low nutrition of existing wine sweeteners, the objec

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] A preparation method of L-arabinose-containing green plum fruit wine includes the following steps:

[0026] a. Preparation of green plum fermented raw wine: Wash the green plum fruits, remove the pits, and beat them, add water and white sugar to adjust the total acid to 3~4g / L and the total sugar to 145~220g / L, then add pectinase and add it after activation The fruit wine active dry yeast is then fermented at 25~28℃ until the total sugar is less than 4g / L, the fermentation is terminated, and the filtrate is clarified and filtered, which is the green plum fermentation raw wine;

[0027] b. Preparing green plum distilled wine: distilling the green plum fermented raw wine of a to obtain green plum distilled wine with alcohol content of 40-60% vol;

[0028] c. Prepare green plum fruit flavoring wine and green plum core flavoring wine respectively:

[0029] The preparation method of the green plum fruit flavoring wine is: washing the green plum fruit, soaking the green plum distille...

Example Embodiment

[0043] Example 1

[0044] The green plum fruit is washed, pitted, and then beaten into a pulp. Then add white sugar and pure water to adjust the total sugar to 180g / L and the total acid to 3.7g / L; add 3 / 10000 pectinase (by mass ratio), Adding 5 / 10,000 (by mass ratio) activated dry yeast, fermented at 25-28°C to a sugar content of 3.8g / L, terminate the fermentation, clarify and filter the filtrate, which is the green plum fermentation raw wine;

[0045] Distilling the fermented green plum wine to obtain 40% vol green plum distilled wine;

[0046] After washing and disinfecting the green plum, use 40% vol green plum distilled wine to press the fruit: distilled wine = 0.8:1 (ton / m 3 ) Soaking, soaking for 20 days to separate, prepare green plum fruit flavoring wine;

[0047] Use 40%vol green plum distilled wine to press the core: distilled wine = 0.8:1 (ton / m 3 ) Soaking, soaking for 20 days, and separating, to obtain green plum pit liquor;

[0048] After mixing 87% green plum fermented r...

Example Embodiment

[0050] Example 2

[0051] The green plum fruit is washed, pitted and beaten into a pulp, then added white sugar and pure water, adjusted to total sugar to 190g / L, total acid to 4.0g / L; add 3 / 10,000 pectinase (by mass ratio), Adding 5 / 10,000 (by mass ratio) activated dry yeast, fermented at 25-28°C to a sugar content of 3.1g / L, terminate the fermentation, clarify and filter the filtrate, which is the green plum fermentation raw wine;

[0052] Distilling the fermented green plum wine to obtain 50% vol green plum distilled wine;

[0053] After washing and disinfecting the green plum, use 50% vol green plum distilled wine to press the fruit: distilled wine = 1:1 (ton / m 3 ) Soaking and soaking for 25 days to separate to obtain green plum fruit flavoring wine;

[0054] Use 50% vol green plum distilled wine to press the core: distilled wine = 1:1 (ton / m 3 ) Soaking, soaking for 25 days, and separating, to prepare green plum fruit core fragrance wine;

[0055] Mix 90% green plum fermented raw ...

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Abstract

The invention belongs to the field of wine brewage, and concretely relates to a plum fruit wine containing L-arabinose, and a production method thereof. The production method of the plum fruit wine containing L-arabinose is provided to solve technical problems. The method comprises the following steps: producing plum fermentation wine base, plum distillation wine, plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, uniformly mixing the plum fermentation wine base, the plum fruit aroma increasing wine and plum fruit kernel aroma increasing wine, adjusting the sugar degree and the acidity, and post-processing the adjusted mixture to obtain the plum fruit wine containing L-arabinose. The plum fruit wine containing L-arabinose, produced through the method, solves the problems of high sucrose content and unsuitableness for diabetic people to drink of present semi-sweet and sweet fruit wines.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a green plum fruit wine containing L-arabinose and a preparation method thereof. Background technique [0002] my country is the origin of greengage, because greengage is a relatively sour alkaline food, it is better to produce sweet fruit wine according to its characteristics. At present, the sweeteners added to wine are mainly sucrose, fructose, high-intensity sweeteners, etc., which are unhealthy foods with high sugar, high calories, and low nutrition. Eating them can easily cause obesity, high blood sugar, and insulin secretion disorders. White granulated sugar is a kind of sugar with better taste. With the development of economy, people put forward higher requirements for quality of life, food health and health care. The wine that broad masses drink has broad market prospect. [0003] The research found that adding L-arabinose to fruit wine can not only improve the taste...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 林红朱国华张瑾程福涛魏源
Owner WULIANGYE
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