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Making method of phyllanthus emblica fruit wine

A production method and technology of Amla amla, applied in the field of brewing, can solve the problems of long brewing time and high time cost, and achieve the effects of short production time, avoiding waste of resources and shortening fermentation time.

Inactive Publication Date: 2017-05-10
钦州阜康农副食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, emblica is generally used as a traditional Chinese medicinal material, and it can also be squeezed into fruit juice to make wine. Among them, emblica wine making has been developed in recent years. The patent application number is 201010160538.0. The patent document discloses a brewing method of emblical wine. The brewing method is : A, making emblica clear juice from emblica, adjusting to a sugar concentration of 15-25%, and adjusting the acidity to 4-8g / L; Under the temperature of ℃, ferment for 80-170 days to get emblical wine; the invention takes a long time to brew and the time cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of emblica fruit wine of the present invention comprises the following steps:

[0020] Step 1. Mix emblica fruit juice and arhat fruit juice at a volume ratio of 5:1 to obtain a liquid to be fermented; wherein the emblica fruit juice is made by the following method: select fresh emblica fruit, remove the core, and mix emblica pulp and water by weight Squeeze the juice at a ratio of 1:5, filter to obtain the juice and emblica residue, add cellulase and pectinase to the juice, let it stand for 1 hour, and inactivate the enzyme to obtain the emblica juice; the luohan fruit juice is obtained by It is made by the following method: crush the ripe and fresh Luo Han Guo with a blender to obtain Luo Han Guo pulp, add cellulase and pectinase, let it stand for 1 hour, filter the enzyme to obtain Luo Han fruit juice and Luo Han fruit residue, and then use the reduced Luo Han fruit juice Compress and concentrate to 30% of the original volume to obtain the Arha...

Embodiment 2

[0024] The preparation method of emblica fruit wine of the present invention comprises the following steps:

[0025] Step 1. Mix emblica fruit juice and arhat fruit juice at a volume ratio of 5:1 to obtain a liquid to be fermented; wherein the emblica fruit juice is made by the following method: select fresh emblica fruit, remove the core, and mix emblica pulp and water by weight Squeeze the juice at a ratio of 1:10, filter to obtain the juice and emblica residue, add cellulase and pectinase to the juice, and the added amount of the cellulase and pectinase is 0.5% of the weight of the emblica juice , wherein the weight ratio of cellulase and pectinase is 1: 1, let stand for 2 hours, carry out enzyme inactivation, and obtain described emblica fruit juice; described luohan fruit juice is made by the following method: ripe and fresh luohan fruit is mixed with a blender Obtain Luo Han Guo pulp after crushing, add cellulase and pectinase, the addition of described cellulase and pec...

Embodiment 3

[0030] The preparation method of emblica fruit wine of the present invention comprises the following steps:

[0031] Step 1. Mix emblica fruit juice and arhat fruit juice at a volume ratio of 5:1 to obtain a liquid to be fermented; wherein the emblica fruit juice is made by the following method: select fresh emblica fruit, remove the core, and mix emblica pulp and water by weight Squeeze the juice at a ratio of 1:8, filter to obtain the juice and emblica residue, add cellulase and pectinase to the juice, and the added amount of the cellulase and pectinase is 0.8% of the weight of the emblica juice , wherein the weight ratio of cellulase and pectinase is 1: 1, let stand for 1.5 hours, carry out enzyme inactivation, obtain described emblica fruit juice; described Luo Han fruit juice is made by the following method: ripe fresh Luo Han Guo is used blender Obtain Luo Han Guo pulp after crushing, add cellulase and pectinase, the addition of described cellulase and pectinase is 1.2% of...

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PUM

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Abstract

The invention discloses a making method of phyllanthus emblica fruit wine. The making method of the phyllanthus emblica fruit wine comprises the following steps: step 1, mixing phyllanthus emblica fruit juice with fructus momordicae juice according to the volume ratio of 5:1 to obtain to-be-fermented liquid; step 2, making fermented koji by adopting phyllanthus emblica residues, fructus momordicae residues and glutinous rice; step 3, putting the fermented koji into a fermentation tank till the to-be-fermented liquid is transferred to the fermentation tank, adjusting the content of sucrose in the to-be-fermented liquid, adjusting the pH value of the to-be-fermented liquid, sealing and fermenting, and filtering to obtain the phyllanthus emblica fruit wine. The phyllanthus emblica fruit wine prepared by the making method disclosed by the invention has obvious treatment effects of resisting inflammation, resisting oxidation, resisting aging and protecting liver; after the phyllanthus emblica fruit juice is aged, the original fragrance and the nutrient substances of phyllanthus emblica are reserved; as the fructus momordicae juice is added, the adding amount of the sucrose in the fermenting process can be reduced, and the efficacies of fructus momordicae are increased, so that the efficacies of reducing blood pressure and blood fat of the phyllanthus emblica fruit wine are enhanced; the making time of the phyllanthus emblica fruit wine is short, so that the making time is obviously shortened, and the time cost is reduced.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for making emblica fruit wine. Background technique [0002] Phyllanthus emblica belongs to Euphorbiaceae Phyllostachys genus. Its fruit is sweet and sour, crisp and slightly astringent, with a sweet aftertaste, so it is called emblica. Amla contains very rich nutrients, including various vitamins, amino acids, proteins and various trace elements. The vitamin content in emblica is more than 100 times that of citrus and more than 160 times that of apple. The vitamin content it contains ranks second among all fruits, and it can be called the king of fruits. Phyllanthus emblica is a commonly used Tibetan medicine. Together with myrobalan and myrobalan, it is often called the "three major fruits" in Tibetan medicine. , there are 72 kinds of emblica, accounting for 25% of the total. Among the 200 kinds of patent medicines contained in the 1995 edition of the Ministry o...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄庭盛
Owner 钦州阜康农副食品有限公司