Selenium-rich physalis pubescens fruit wine and preparation method thereof

A technology of selenium-enriched mushrooms and selenium-enriched mushrooms, applied in the field of selenium-enriched mushroom fruit wine and its preparation, can solve the problems of insufficient utilization of nutrients, short picking period of selenium-enriched mushrooms, and difficult storage of fruits, etc. Achieve full body, retain nutritional value and unique flavor, and reduce the possibility of harmful bacteria

Inactive Publication Date: 2017-05-31
林康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The picking period of selenium-enriched mushroom fruit is short, and its fruit is not easy to store. The market is limited by seasons, and it is difficult for people to taste selenium-enriched mushroom fruit all year round.
And the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Raw materials: 200kg of selenium-rich mushroom fruit, 30kg of white sugar, 15kg of drinking water and 5kg of yeast. The preparation steps are as follows:

[0026] 1) Preparation of selenium-enriched mushroom juice:

[0027] Select the mushroom fruit with good color and full particles, wash it with clean water on the sieve plate; squeeze the girl fruit and drinking water into juice with a juicer, and centrifugally filter it with a centrifuge to obtain selenium-enriched mushroom juice;

[0028] 2) Fermentation:

[0029] a. Pre-fermentation: mix and ferment selenium-enriched mushroom juice, white sugar and yeast, adjust the pH of the system to 3.0, and then carry out primary fermentation. Seal the fermentation for 5 days, keep the temperature of the fermentation tank at 22°C, and stir once every 2 days. Stir evenly, the acidity of the fermentation system reaches 20%, and the sugar content reaches 15%. The fermentation is completed, filtered, and the filtrate is the prima...

Embodiment 2

[0035] Raw materials: 320kg of selenium-enriched mushroom fruit, 30kg of sucrose, 20kg of glucose, 35kg of drinking water and 20kg of yeast. The preparation steps are as follows:

[0036] 1) Preparation of selenium-enriched mushroom juice:

[0037] Select the mushroom fruit with good color and full particles, wash it with clean water on the sieve plate; squeeze the girl fruit and drinking water into juice with a juicer, and centrifugally filter it with a centrifuge to obtain selenium-enriched mushroom juice;

[0038] 2) Fermentation:

[0039] a. Pre-fermentation: Mix selenium-enriched mushroom juice, sucrose, glucose and yeast to ferment, adjust the pH of the system to 4.5, and then carry out primary fermentation. Seal the fermentation for 8 days, keep the temperature of the fermentation tank at 25°C, and stir once every 3 days , stir evenly, the acidity of the fermentation system reaches 25%, and the sugar content reaches 20%. The fermentation is completed, filtered, and th...

Embodiment 3

[0045] Raw materials: 300kg of selenium-enriched mushroom fruit, 15kg of honey, 25kg of fructose, 20kg of drinking water and 15kg of yeast. The preparation steps are as follows:

[0046] 1) Preparation of selenium-enriched mushroom juice:

[0047] Select the mushroom fruit with good color and full particles, wash it with clean water on the sieve plate; squeeze the girl fruit and drinking water into juice with a juicer, and centrifugally filter it with a centrifuge to obtain selenium-enriched mushroom juice;

[0048] 2) Fermentation:

[0049] a. Pre-fermentation: Mix and ferment selenium-enriched mushroom juice, honey, fructose and yeast, adjust the pH of the system to 4.0, and then carry out primary fermentation. Seal the fermentation for 6 days, keep the temperature of the fermentation tank at 23°C, and stir once every 2 days , stir evenly, the acidity of the fermentation system reaches 23%, the sugar content reaches 18%, and the fermentation is completed, filtered, and the...

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Abstract

The invention provides a selenium-rich physalis pubescens fruit wine and a preparation method thereof, and belongs to the technical field of food processing and biological fermentation. The selenium-rich physalis pubescens fruit wine is prepared from the following raw materials in parts by weight: 200-320 parts of selenium-rich physalis pubescens fruit, 30-50 parts of carbon source substance, 15-35 parts of drinking water and 5-20 parts of saccharomycetes. The preparation method for the selenium-rich physalis pubescens fruit wine comprises the following steps: after the selenium-rich physalis pubescens fruit and the drinking water are prepared into physalis pubescens juice, the physalis pubescens juice, the carbon source substance and the saccharomycetes are subjected to mixed fermentation, and sterilization and packaging are carried out after after-fermentation and ageing are carried out to obtain a finished product. The selenium-rich physalis pubescens fruit wine has the efficacies on beautifying, keeping young, delaying aging and preventing cardio-cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a selenium-enriched mushroom fruit wine and a preparation method thereof. Background technique [0002] Girl fruit, also known as brocade lantern, Latin scientific name Calyx seu Fructus Physali. It is a perennial herb of the Solanaceae plant, also known as red girl fruit, brocade lantern, medicinal fruit, and has the functions of clearing away heat and detoxifying, antitussive and diuretic. It is a pure natural, high-nutrition green fruit. Fresh golden fruit tastes crisp and has a refreshing and sweet aftertaste. In addition to the nutritional value beneficial to the human body such as amino acids, vitamins, and trace elements contained in ordinary fruits, the fresh fruit of Gu Niang also has certain health care medicinal value. Guniang fruit jam contains a large amount of unsaturated fatty acids such as oleic acid and linoleic a...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 林康
Owner 林康
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