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Raspberry and green-coronal pear compound fermentation wine and production technology thereof

A compound fermentation and raspberry technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of sour taste, achieve the effects of low preparation cost, increase mellow aroma, and improve body immunity

Inactive Publication Date: 2017-09-01
泰顺县拓兴农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, when Cuiguan pears are used for fermentation, the acidity is not enough and it is easy to produce peculiar smell; while the fermented wine obtained by fermenting with raspberries has a slightly sour taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The composite fermented wine is composed of 800 parts of raspberry, 700 parts of Cuiguan pear, 1 part of active shellfish yeast, 1 part of potassium metabisulfite, 1 part of strain activation solution, 3 parts of bentonite, 5 parts of glucose and 50 parts of deionized water.

[0022] The preparation process of the present embodiment comprises the following steps:

[0023] A. Disinfect and clean the raspberries and Cuiguan pears; then mix and crush the cleaned raspberries and Cuiguan pears; squeeze the juice; let stand for 10 minutes to obtain a mixture A;

[0024] B. After that, the mixed solution A is subjected to microwave sterilization;

[0025] C. Add active shellfish yeast, bentonite, and deionized water to the sterilized mixed solution A, mix it and add it to a stirring container to fully stir, the stirring speed is 100 rpm, the stirring time is 10min, and stand still to obtain the mixed solution B ;

[0026] D. Add glucose to the mixed solution B to adjust the ...

Embodiment 2

[0032] The composite fermented wine is composed of 1200 parts of raspberry, 1000 parts of Cuiguan pear, 5 parts of active shellfish yeast, 3 parts of potassium metabisulfite, 5 parts of strain activation solution, 8 parts of bentonite, 10 parts of glucose and 100 parts of deionized water.

[0033] The preparation process of the present embodiment comprises the following steps:

[0034] A. Disinfect and clean the raspberries and Cuiguan pears; then mix and crush the cleaned raspberries and Cuiguan pears; squeeze the juice; let stand for 10 minutes to obtain a mixture A;

[0035] B. After that, the mixed solution A is subjected to microwave sterilization;

[0036] C. Add active shellfish yeast, bentonite, and deionized water to the sterilized mixed solution A, mix it and add it to a stirring container to fully stir, the stirring speed is 300 rpm, the stirring time is 20min, and stand still to obtain the mixed solution B ;

[0037] D. Add glucose to the mixed solution B to adju...

Embodiment 3

[0043] The composite fermented wine is composed of 900 parts of raspberry, 800 parts of Cuiguan pear, 2 parts of active shellfish yeast, 2 parts of potassium metabisulfite, 4 parts of strain activation solution, 7 parts of bentonite, 9 parts of glucose and 90 parts of deionized water.

[0044] The preparation process of the present embodiment comprises the following steps:

[0045] A. Disinfect and clean the raspberries and Cuiguan pears; then mix and crush the cleaned raspberries and Cuiguan pears; squeeze the juice; let stand for 10 minutes to obtain a mixture A;

[0046] B. After that, the mixed solution A is subjected to microwave sterilization;

[0047] C. Add active shellfish yeast, bentonite, and deionized water to the sterilized mixed solution A, mix it and add it to a stirring container to fully stir, the stirring speed is 250 rpm, the stirring time is 18min, and stand still to obtain the mixed solution B ;

[0048] D. Add glucose to the mixed solution B to adjust t...

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Abstract

The invention discloses a raspberry and green-coronal pear compound fermentation wine and a production technology thereof. The compound fermentation wine is prepared from the following ingredients in parts by weight: 800-1200 parts of raspberry, 700-1000 parts of green-coronal pear, 1-5 parts of active saccharomyces bayanus, 1-3 parts of potassium metabisulfite, 1-5 parts of bacterial strain activation solution, 3-8 parts of bentonite, 5-10 parts of glucose and 50-100 parts of deionized water. The preparation method has the advantages of simple preparation technology and low preparation cost. The prepared compound fermentation wine has a good health care effect and has an efficacy on tonifying kidney for improving eyesight, promoting the secretion of saliva or body fluid, moistening dryness and clearing heat, and body immunity can be improved after the fermentation wine is drunk for a long time.

Description

technical field [0001] The invention relates to the technical field of compound fermented wine preparation, in particular to a raspberry Cuiguan pear compound fermented wine and a production process thereof. Background technique [0002] Raspberries are known as golden fruits; raspberries are commonly known as Toppo, which is similar to strawberries, but the fruit bears on the shrubs, with a sweet and sour taste and an extremely fragrant aroma. Raspberry fruit is an aggregated berry, tender and juicy, pleasant in color and rich in nutrition. It is the "third-generation fruit" that is popular in the world and is known as the golden fruit in the international market. Traditional Chinese medicine believes that raspberries are warm in nature, sour, non-toxic, enter the liver and kidney meridians, have the functions of quenching thirst, eliminating phlegm, detoxification, and beautifying the face, and help to treat gout, erysipelas, and spermatorrhea. [0003] Cuiguan pear belon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 翁文麦陈红波王五宏苏平孔维府金微微李彦波
Owner 泰顺县拓兴农业开发有限公司
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