Nutrition fruit wine

A technology of fruit wine and nutrition, which is applied in the preparation of wine, alcoholic beverages, plant raw materials, etc. It can solve the problems of immature sales model and achieve the effect of fruit wine with rich taste, high anthocyanin content and mellow sweet taste

Inactive Publication Date: 2017-05-17
蒋金刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fruit wine on the market is only in its infancy, and the sales model is immature. There are often only common types of fruit wine such as wine, bayberry wine, and cider, and some fruit wines with richer taste and more nutrition are lacking.

Method used

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  • Nutrition fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A nutritious fruit wine prepared by the following components in parts by mass: 80 parts of grapes, 20 parts of blackcurrant, 8 parts of purple corn kernels, 8 parts of purple sweet potato, 3 parts of black wolfberry, 10 parts of high fructose syrup, honey 3 parts, 1 part of compound enzyme, 1 part of Angel active dry yeast, 5 parts of ginger extract, 2 parts of mint extract, 20 parts of distilled water.

[0020] Further, the compound enzyme is formed by mixing glucoamylase and cellulase at a ratio of 5:1 in parts by mass.

[0021] Further, the ginger root extract is prepared by washing and chopping the ginger, decocting it with 10 times the mass fraction of ginger in water for 30 minutes, filtering it, and sterilizing the filtrate with high-pressure steam for 20 minutes.

[0022] A preparation method of nutritious fruit wine, specifically comprising the following steps:

[0023] (1) Wash the black wolfberry and place it on the bottom of the fermentation tank;

[0024]...

Embodiment 2

[0030] A nutritious fruit wine, prepared by the following components in parts by mass: 100 parts of grapes, 30 parts of blackcurrant, 10 parts of purple corn kernels, 10 parts of purple sweet potato, 5 parts of black wolfberry, 15 parts of high fructose syrup, honey 5 parts, 2 parts of compound enzyme, 2 parts of Angel active dry yeast, 8 parts of ginger extract, 3 parts of mint extract, 30 parts of distilled water.

[0031] Further, the compound enzyme is formed by mixing glucoamylase and cellulase at a ratio of 5:1 in parts by mass.

[0032] Further, the ginger root extract is prepared by washing and chopping the ginger, adding 10 times the mass fraction of ginger, decocting it in water for 30 minutes, filtering it, and sterilizing the filtrate with high-pressure steam for 20 minutes.

[0033] Preparation method, with embodiment 1.

Embodiment 3

[0035] A nutritious fruit wine, prepared by the following components in parts by mass: 100 parts of grapes, 30 parts of blackcurrant, 10 parts of purple corn kernels, 10 parts of purple sweet potato, 4 parts of black wolfberry, 12 parts of high fructose syrup, honey 4 parts, 1 part of compound enzyme, 1 part of Angel active dry yeast, 6 parts of ginger extract, 2 parts of mint extract, 25 parts of distilled water.

[0036] Further, the compound enzyme is formed by mixing glucoamylase and cellulase at a ratio of 5:1 in parts by mass.

[0037] Further, the ginger root extract is prepared by washing and chopping the ginger, adding 10 times the mass fraction of ginger, decocting it in water for 30 minutes, filtering it, and sterilizing the filtrate with high-pressure steam for 20 minutes.

[0038] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention relates to a nutrition fruit wine. The nutrition fruit wine is made from, by weight, 80-100 parts of grapes, 20-30 parts of black currants, 8-10 parts of purple corn grains, 8-10 parts of purple sweet potatoes, 3-5 parts of lyceum ruthenium, 10-15 parts of high fructose syrup, 3-5 parts of honey, 1-2 parts of compound enzyme, 1-2 parts of Angel active dry yeast, 5-8 parts of fresh ginger extract, 2-3 parts of peppermint extract and 20-30 parts of distilled water. The raw materials rich in anthocyanin are adopted, various nutrient elements required in the human body are provided, the fruit wine is higher in health care effect, the raw materials are rich in types of materials, and the brewed fruit wine is richer in taste; as is shown in the experiment, the fruit wine is high in anthocyanin, and beneficial to health for long-term drinking.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nutritional fruit wine. Background technique [0002] Fruit wine is a kind of wine that uses the sugar of fruit itself to be fermented by yeast to become alcohol. It contains fruit flavor and alcohol, which meets people's demand for healthy alcoholic drinks and has a broad market prospect. [0003] At present, the fruit wine in the market is only in its infancy, and the sales model is immature. There are often only common fruit wine types such as wine, bayberry wine, and cider, and some fruit wines with richer taste and more nutrition are lacking. Contents of the invention [0004] In order to solve the above problems, the invention provides a nutritious fruit wine. [0005] The present invention is realized through the following technical solutions: [0006] A nutritious fruit wine, prepared by the following components in parts by mass: 80-100 parts of grapes, 20...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022A61K36/9068A61P1/14C12R1/865
Inventor 蒋金刚
Owner 蒋金刚
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