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Processing technique of waxberry wine

A processing technology, the technology of bayberry, which is applied in the field of direct fermentation and processing of fruit juice wine, can solve the problems of low efficiency and long brewing time, and achieve the effects of improving efficiency, improving utilization rate, and facilitating separation

Inactive Publication Date: 2017-06-20
贵州省仁怀市茅台镇永泰酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention intends to provide a processing technology of red bayberry wine to solve the problem in the prior art that juicing and impurity removal are divided into two steps, resulting in long brewing time and low efficiency

Method used

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  • Processing technique of waxberry wine
  • Processing technique of waxberry wine
  • Processing technique of waxberry wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of bayberry wine processing technology, squeezes juice by bayberry juicing device, as figure 1 , figure 2 As shown, the red bayberry juice extracting device includes a frame 1, a material receiving plate 2 is installed on the frame 1, a rotating shaft 3 is arranged between the material receiving plate 2 and the frame 1, and material receiving grooves are evenly distributed on the material receiving plate 2 21, a number of through holes 22 are provided in the material receiving tank 21, and a piercing needle 23 is provided above the material receiving plate 2; a centrifugal separation chamber 4 is provided below the material receiving plate 2, and the inner wall of the centrifugal separation chamber 4 is evenly distributed. A protrusion, the centrifugal separation chamber 4 is connected with a transmission mechanism 5, the transmission mechanism 5 includes a motor 51, the motor 51 is connected with a gear 52, and the outer wall of the centrifugal separation chamb...

Embodiment 2

[0036] The difference with embodiment 1 is that in step (2), 10 uniformly distributed holes are pricked around the red bayberry, and the aperture is 4mm, so that the red bayberry is a denser porous structure,

[0037] Compared with Example 1, the effect of adsorbing impurities is better.

Embodiment 3

[0039] The difference from Example 1 is that in step (2), 7 evenly distributed holes are pricked around the red bayberry, and the aperture is 6mm, which can absorb impurities with larger diameters.

[0040] experiment:

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PUM

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Abstract

The invention belongs to the technical field of the direct fermentation processing of fruit juice wine, and discloses a processing technique of waxberry wine. The processing technique comprises the following steps of treatment of a raw material: soaking waxberry by using saline water to take out impurities and inhibit bacteria from growing; juice squeezing: pricking 3 to 10 holes in a kernel of the waxberry by utilizing a waxberry juice squeezing device, under the action of the rotational centrifugal force of a centrifugal separation cavity, making the waxberry generate collision, carrying out the juice squeezing on the waxberry, and removing the impurities; fermentation: adding sucrose into waxberry juice to regulate sweetness, adding sodium hydrogen carbonate into an obtained first mixture to regulate a PH (Potential of Hydrogen) value, and then adding yeast powder into an obtained second mixture to carry out the fermentation, so as to obtain the waxberry wine; sterilization: carrying out high-pressure sterilization on the waxberry wine subjected to the fermentation; packaging: filling a wine pot with the sterilized waxberry wine, and hermetically storing the wine pot. By using the processing technique, the problems that in the prior art, the juice squeezing and the impurity removal are two steps, so that the wine brewing time is long and the efficiency is low are solved.

Description

technical field [0001] The invention belongs to the field of direct fermentation and processing of fruit juice wine, and in particular relates to a bayberry wine processing technology. Background technique [0002] Bayberry is a traditional fruit with a history of more than 7,000 years. The core is spherical and the pulp is convex. Red bayberry is rich in cellulose, mineral elements, and vitamins. It also contains a certain amount of protein, fat, pectin, and 8 kinds of amino acids that are beneficial to the human body. The content of calcium, phosphorus, and iron is also more than 10 times higher than that of other fruits; It has a strong flavor, sweet and sour and juicy, so it has always been loved by people. However, red bayberry is extremely perishable and difficult to preserve. Therefore, in order to avoid waste, red bayberry is usually deeply processed, and the most common way is to brew red bayberry wine. [0003] The technological process of bayberry wine is usuall...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈岩
Owner 贵州省仁怀市茅台镇永泰酒业股份有限公司