Brewing method of wild buckwheat and hawthorn fruit wine

The technology of hawthorn fruit wine and golden buckwheat is applied in the field of fruit wine brewing, which can solve the problems of bad taste and achieve the effect of retaining nutrients, improving taste and good taste

Inactive Publication Date: 2017-08-11
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, golden buckwheat has high nutritional value, but it tastes bitter and has a bad taste. It is supplemented with hawthorn and processed into golden buckwheat hawthorn fruit wine to improve the taste of raw materials, and at the same time realize the rational utilization of raw materials and improve its health value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A brewing method of golden buckwheat hawthorn fruit wine, the specific operation steps are:

[0019] (1) Golden buckwheat pretreatment: choose fresh and high-quality golden buckwheat rhizomes, supplemented with a little Baibugen, Gangmeigen and Yin Chaihu, wash and drain, and soak in 12% rice vinegar solution for 3 hours , remove and drain;

[0020] (2) Freeze-drying: The drained golden buckwheat is pre-cooled at -25°C for 2 hours, then quickly put into the drying chamber, and vacuuming is started until the vacuum degree in the drying chamber is maintained at 35Pa, and the drying chamber is kept in the drying chamber. The temperature was at -18°C and dried for 5 hours; then the temperature was raised to 45°C and maintained for 3 hours. The vacuum degree in the drying chamber was maintained at 25Pa, until the raw material was dried to a moisture content of 1%; buckwheat flour;

[0021] (3) Extraction: A multi-stage continuous countercurrent extraction machine is used, ...

Embodiment 2

[0028] A brewing method of golden buckwheat hawthorn fruit wine, the specific operation steps are:

[0029] (1) Golden buckwheat pretreatment: Choose fresh and high-quality golden buckwheat rhizomes, supplemented with a little Nansha ginseng, Ze lacquer and Digupi, washed and drained, soaked in 10% rice vinegar solution for 2 hours, and then drained. drain;

[0030] (2) Freeze-drying: The drained golden buckwheat is pre-cooled at -20°C for 3 hours, then quickly put into the drying chamber, and vacuuming is started until the vacuum degree in the drying chamber is maintained at 45Pa, and the drying chamber is kept in the drying chamber. The temperature was at -18°C, and dried for 3 hours; then the temperature was raised to 45°C and maintained for 1 hour. The vacuum degree in the drying chamber was maintained at 35Pa, until the raw material was dried to a moisture content of 2%; buckwheat flour;

[0031] (3) Extraction: a multi-stage continuous countercurrent extraction machine...

Embodiment 3

[0038] A brewing method of golden buckwheat hawthorn fruit wine, the specific operation steps are:

[0039] (1) Golden buckwheat pretreatment: choose fresh and high-quality golden buckwheat rhizomes, supplemented with a little rhizoma rhizoma rhizoma, vine pear root and imperatae root, wash and drain, soak in 12% rice vinegar solution for 5 hours, remove drain;

[0040] (2) Freeze-drying: The drained golden buckwheat is pre-cooled at -25°C for 2 hours, then quickly put into the drying chamber, and vacuuming is started until the vacuum degree in the drying chamber is maintained at 35Pa, and the drying chamber is kept in the drying chamber. The temperature was at -18°C, and dried for 5 hours; then the temperature was raised to 45°C and maintained for 3 hours. The vacuum degree in the drying chamber was maintained at 25Pa, until the raw material was dried to a moisture content of 1%; buckwheat flour;

[0041] (3) Extraction: a multi-stage continuous countercurrent extraction ma...

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PUM

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Abstract

The invention discloses a brewing method of a wild buckwheat and hawthorn fruit wine and belongs to the field of fruit wine processing. The brewing method is characterized in that the wild buckwheat and hawthorn fruit wine uses green and healthy wild buckwheat and hawthorn fruits as raw materials and is obtained through the processing steps of wild buckwheat preprocessing, freeze drying, digestion, hawthorn fruit preprocessing, inoculated fermentation, ageing, extraction, aroma enhancement, after-ripening and filling, the nutritional ingredients of the raw materials are effectively retained, the raw material utilization rate is improved, and meanwhile the taste of the finished product fruit wine is also improved, so that the made wild buckwheat and hawthorn fruit wine has good color, fragrance and taste and also has the treating effects of clearing away heat and toxic materials, invigorating stomach, promoting digestion and the like.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of golden buckwheat and hawthorn fruit wine. Background technique [0002] Golden buckwheat is a Polygonum plant, also known as tartary buckwheat, buckwheat angelica, buckwheat panax notoginseng, golden lock silver open, thief bone, iron fist, tuckahoe, wild south buckwheat, etc. Jiangxi, Jiangsu and Zhejiang are called Jinsuoyinkai, Henan and Guangdong are called Buckwheat Panax notoginseng, and in Jiangxi they are also called Tie Zhangtou and Tartary Buckwheat Head. It is cool in nature, pungent and bitter in taste, and has the functions of clearing away heat and detoxifying, promoting blood circulation and removing blood stasis, invigorating the spleen and removing dampness. [0003] Hawthorn, sweet in taste, slightly warm and sour in nature, is a unique tree species for both medicinal and fruit in my country. Due to the special taste of hawthorn, as well as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李千林
Owner 芜湖市三山区绿色食品产业协会
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