Chinese wampee leaf fermented alcoholic beverage and processing method thereof

A technology of fermented beverages and processing methods, which is applied in the field of utilization of yellow skin leaves, can solve the problems of discarded leaves and insufficient utilization of yellow skin leaves, and achieve the effects of preventing the oxidation of flavor substances, excellent anti-oxidation quality, and rich accumulation of nutrients

Active Publication Date: 2017-03-22
SOUTH CHINA UNIV OF TECH
View PDF3 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of yellow skin leaves is not enough in our country, and the research on the fermented wine of yellow skin leaves is still in a blank stage. The curr

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chinese wampee leaf fermented alcoholic beverage and processing method thereof
  • Chinese wampee leaf fermented alcoholic beverage and processing method thereof
  • Chinese wampee leaf fermented alcoholic beverage and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Screening of yellow skin leaves: Screen the freshly picked yellow skin leaves. It is required to select yellow skin leaves with bright color and no pests. Do not mix dead leaves, moth-eaten leaves and pests. Use 1kg of yellow skin leaves that have been selected. Rinse with distilled water and set aside;

[0033] (2) Wampiped leaves beating: the Wampeded leaves screened in step (1) is beaten according to the feed-to-water mass ratio of 1:9, requiring the use of distilled water;

[0034] (3) Sugar content adjustment: put in white granulated sugar to make the concentration 210g / L;

[0035] (4) cellulase input: input cellulase to make its concentration 100ppm;

[0036] (5) pectinase input: drop in pectinase to make its concentration 50ppm;

[0037] (6) Yeast inoculation: drop in yeast so that its concentration is 200ppm;

[0038] (7) Main fermentation: inject the prepared fermented liquid into the fermenter, which is 80% of the volume of the fermenter, and the main f...

Embodiment 2

[0051] (1) Screening of yellow skin leaves: Screen the freshly picked yellow skin leaves. It is required to select yellow skin leaves with bright color and no pests. Do not mix dead leaves, moth-eaten leaves and pests. Use 1kg of yellow skin leaves that have been selected. Rinse with distilled water and set aside;

[0052] (2) Wampiped leaves beating: the Wampeded leaves screened in step (1) are beaten according to the material-to-water mass ratio of 1:10, requiring the use of distilled water;

[0053] (3) Sugar content adjustment: put in white granulated sugar to make the concentration 210g / L;

[0054] (4) cellulase input: input cellulase to make its concentration 100ppm;

[0055] (5) pectinase input: drop in pectinase to make its concentration 50ppm;

[0056] (6) Yeast inoculation: drop in yeast so that its concentration is 200ppm;

[0057] (7) Main fermentation: inject the prepared fermented liquid into the fermenter, which is 80% of the volume of the fermenter, and the ...

Embodiment 3

[0070] (1) Screening of yellow skin leaves: Screen the freshly picked yellow skin leaves. It is required to select yellow skin leaves with bright color and no pests. Do not mix dead leaves, moth-eaten leaves and pests. Use 1kg of yellow skin leaves that have been selected. Rinse with distilled water and set aside;

[0071] (2) Wampiped leaves beating: the Wampeded leaves screened in step (1) is beaten according to the feed-to-water mass ratio of 1:9, requiring the use of distilled water;

[0072] (3) Sugar content adjustment: put in white granulated sugar to make the concentration 210g / L;

[0073] (4) cellulase input: input cellulase to make its concentration 100ppm;

[0074] (5) pectinase input: drop in pectinase to make its concentration 50ppm;

[0075] (6) Yeast inoculation: drop in yeast so that its concentration is 200ppm;

[0076] (7) Main fermentation: inject the prepared fermented liquid into the fermenter, which is 80% of the volume of the fermenter, and the main f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a Chinese wampee leaf fermented alcoholic beverage and a processing method thereof. The method comprises the following steps: (1) screening Chinese wampee leaves; (2) pulping the Chinese wampee leaf; (3) adjusting the sugar degree; (4) feeding cellulose; (5) feeding pectinase; (6) inoculating yeast; (7) carrying out main fermentation; (8) carrying out secondary fermentation; (9) ageing; and (10) obtaining the finished product. The fresh Chinese wampee leaves are used as raw materials for processing the fermented alcoholic beverage, and key problems of pulping, enzyme treatment, fermenting, ageing, clarification and the like are mainly solved. By the method, flavor substances and hygienical component in the Chinese wampee leaves are not damaged, and the fermented alcoholic beverage which has faint scent of the Chinese wampee leaves and mellow fragrance of fermented wine, meanwhile is rich in health protection components of the Chinese wampee leaves, and has abundant contents of antioxidant substances.

Description

technical field [0001] The invention relates to the field of utilization of yellow skin leaves, in particular to a yellow skin leaf fermented beverage wine and a processing method thereof. Background technique [0002] According to the national standard GB / T 17204-1998 classification of drinking wine, fermented wine refers to the drinking wine with an alcohol volume content of <24% made from grains, fruits, milk, etc., mainly through yeast fermentation process. There are various types of fermented wine, but there is no report on the research on the fermented wine drink of wampum leaves. Huangpiye is the leaf of Rutaceae plant Huangpi, which is bitter and pungent in nature and flavor. It has the function of dispelling wind and relieving exterior syndrome, eliminating phlegm and promoting qi circulation. Cure febrile diseases with body heat, cough and asthma, flatulence and abdominal pain, yellow swelling, malaria, dysuria, heat poisoning and scabies. At present, the uti...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郭新波李全潘建平王启军常晓晓陆育生
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap