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Fruit wine of Solanum nigrum and brewing technology thereof

A technology of nightshade fruit and process, which is applied to the field of nightshade fruit wine and its brewing technology, can solve the problems of easily destroying active ingredients, low utilization rate of raw materials, etc., and achieves the effects of stable color, soft taste and improved utilization efficiency.

Inactive Publication Date: 2017-09-08
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of nightshade fruit wine and brewing process thereof, improve the utilization ratio of nightshade fruit, have Antibacterial, anti-inflammatory, anti-tumor, antipyretic and analgesic and other health effects

Method used

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  • Fruit wine of Solanum nigrum and brewing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] ①Clean the mature nightshade fruit and chop it into pieces of nightshade fruit, put the pieces of nightshade fruit into 2.5 times its weight and soak in white wine with an alcohol content of 67% for 10 days, take it out after soaking to obtain soaked wine, dragon Sunflower fruit crumbs, and the nightshade fruit crumbs are beaten, and sodium ascorbate with a weight of 1.5 is added during the beating process of the crumbs to obtain nightshade fruit slurries;

[0041] ② Treat the nightshade fruit slurry with compound enzymes; mix the nightshade fruit slurry, pectinase, and cellulase (weight ratio: 100:0.6:0.2) evenly, and then carry out enzymatic hydrolysis at 50°C for 3 hours;

[0042] ③ adding glucose to the Solanum nigrum fruit slurry after the enzyme treatment to adjust the sugar concentration is 27%, adding citric acid to adjust the total acid content is 1.1 mg / 100ml, and the mixed solution is obtained;

[0043] ④ Dissolve white sugar and prepare a sugar solution with...

Embodiment 2

[0049] ①Clean the ripe nightshade fruit and chop it into pieces of nightshade fruit, put the pieces of nightshade fruit into 3 times its weight and soak in white wine with an alcohol content of 70% for 10 days, take it out after soaking to obtain soaking wine, dragon fruit Solanum nigrum, and beating the solanum nigrum, adding sodium ascorbate with a weight of 0.5 in the beating process of the solanum nigrum, so as to obtain the nightshade fruit slurry;

[0050] ② Treat the nightshade fruit slurry with compound enzymes; mix the nightshade fruit slurry, pectinase, and cellulase (weight ratio: 100:0.8:0.4) evenly, and then carry out enzymatic hydrolysis at 54°C for 2.5 hours;

[0051] ③ adding glucose to the Solanum nigrum fruit slurry after the enzyme treatment to adjust the sugar concentration is 25%, adding citric acid to adjust the total acid content is 1.4 mg / 100ml, and the mixed solution is obtained;

[0052] ④ Dissolve white sugar and prepare a sugar solution with a concent...

Embodiment 3

[0058] ①Clean the mature nightshade fruit and chop it into pieces of nightshade fruit, put the pieces of nightshade fruit into 3.2 times its weight and soak in white wine with an alcohol content of 62% for 10 days, take it out after soaking to obtain soaked wine, dragon Solanum nigrum, and beating the solanum nigrum, adding sodium ascorbate with a weight of 0.9 in the beating process of the nigrum, to obtain the nightshade slurry;

[0059] ② Treat the nightshade fruit slurry with compound enzymes; mix the nightshade fruit slurry, pectinase, and cellulase (weight ratio: 100:1:0.5) evenly, and then carry out enzymatic hydrolysis at 54°C for 2.5 hours;

[0060] ③ adding glucose to the Solanum nigrum fruit slurry after the enzyme treatment to adjust the sugar concentration is 29%, adding citric acid to adjust the total acid content is 1.5 mg / 100ml, and the mixed solution is obtained;

[0061] ④ Dissolve white sugar and prepare a sugar solution with a concentration of 13%. After bo...

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Abstract

The invention provides fruit wine of Solanum nigrum and brewing technology thereof. The fruit wine is characterized in that fruit wine of Solanum nigrum employs Solanum nigrum as a raw material, and the wine is brewed by the following steps: pretreatment of raw materials, enzymatic hydrolysis, blending, activation with yeast, fermentation, mixing, aging, clarification and filtering, filling and disinfection, and the like. Solanum nigrum is cut into blocks and placed in liquor of high alcohol concentration for immersion, loss of nutrients is avoided, immersed Solanum nigrum is pulped and treated with a compound enzyme, in order to precipitate more nutrients of Solanum nigrum, and utilization efficiency of Solanum nigrum is improved; after aging, a compound clarificant is used for carrying out clarification treatment, finished product fruit wine of Solanum nigrum has stable color, transparent wine body, soft mouthfeel, and has anti-microbial, anti-inflammation, fever relieving, pain easing, and other health care functions.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a nightshade fruit wine and a brewing process thereof. Background technique [0002] Solanum nigrum is an annual to perennial herbaceous plant of the family Solanaceae, also known as Heitiantian, Crow's Eye Grass, and Kuwait, and is distributed all over the country. Ripe wild nightshade fruit, sweet and sour, unique flavor. Solanum nigrum juice is rich in VC, VB1, VB2 and VA, and contains 7 essential amino acids that cannot be synthesized by the human body. The content of Zn, Fe, K, Ca and I is also high. Solanum nigrum has many functions such as antibacterial, anti-inflammatory, anti-tumor, antipyretic and analgesic. Solanum nigrum concentrated juice has the effect of improving the body's immunity. [0003] At present, nightshade fruit with high nutritional value is used as raw material to be processed into nightshade fruit wine, but there are no relevant reports and p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12H1/056C12H1/048
CPCC12G3/04C12G3/02C12H1/0408C12H1/0424
Inventor 周兆平张伟
Owner 周兆平
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