Unique-flavor nutritional fermented pomegranate wine

A pomegranate wine and unique technology are applied in the field of nutritional fermentation pomegranate wine, which can solve the problems of unstable color and luster of pomegranate wine, and achieve the effects of enriching nutrition and health care components, protecting pigment substances and having good color and luster.

Inactive Publication Date: 2017-09-12
蚌埠市涂山村富民石榴专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the existing problems and provide a kind of nutritionally fermented pomegranate wine with unique flavor, which makes full use of pome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] A nutritionally fermented pomegranate wine with a unique flavor, which is made from the following raw materials in parts by weight: 80 parts of sweet pomegranate, 60 parts of sour pomegranate, 8 parts of blueberry juice, 6 parts of fermentation broth, and 1 part of aloe vera. The preparation method includes the following step:

[0016] (1) Clean the fresh and ripe sweet pomegranate and sour pomegranate with intact skin, cut off the sepals and stems, peel and remove the seeds, and rinse the obtained pomegranate seeds with water. Use a juicer to squeeze the juice with a mesh size of 0.10 Filter with a millimeter filter to obtain pomegranate juice, put it in a refrigerator at 0°C, refrigerate for 2 hours, control the strength during pressing, and not crush the seeds, soak the obtained whole seeds in the soaking liquid for 10 minutes;

[0017] (2) Choose 40% high-quality pomegranate peels and clean them with a blender. Add 5 times the volume and 60% ethanol for...

Example Embodiment

[0022] Example 2

[0023] A nutritious fermented pomegranate wine with a unique flavor, which is made from the following raw materials in parts by weight: 85 parts of sweet pomegranate, 65 parts of sour pomegranate, 9 parts of blueberry juice, 7 parts of fermentation broth, and 1.5 parts of aloe vera. The preparation method includes the following step:

[0024] (1) Clean the fresh and ripe sweet pomegranate and sour pomegranate with intact skin, cut off the sepals and stems, peel and remove the seeds, rinse the obtained pomegranate seeds with water, use a juicer to squeeze the juice, using a mesh size of 0.13 Filter with a millimeter filter to obtain pomegranate juice, put it in a refrigerator at 2°C, and refrigerate it for 2.5 hours. When squeezing, control the strength so that the seeds cannot be broken. The obtained whole seeds are soaked in the soaking liquid for 15 minutes;

[0025] (2) Choose 45% of high-quality pomegranate skins and clean them with a blender. Add 7 times the ...

Example Embodiment

[0030] Example 3

[0031] A nutritious fermented pomegranate wine with a unique flavor is made from the following raw materials in parts by weight: 90 parts of sweet pomegranate, 70 parts of sour pomegranate, 10 parts of blueberry juice, 8 parts of fermented liquid, and 2 parts of aloe liquid. The preparation method includes the following step:

[0032] (1) Clean the fresh and ripe sweet pomegranate and sour pomegranate with intact skin, cut off the sepals and stems, peel and remove the seeds, and rinse the obtained pomegranate seeds with water. Use a juicer to squeeze the juice with a mesh size of 0.15 Filter with a millimeter filter to obtain pomegranate juice, put it in a refrigerator at 5°C, refrigerate for 3 hours, control the strength during pressing, and can not break the seeds, soak the obtained whole seeds in the soaking liquid for 20 minutes;

[0033] (2) Choose 50% high-quality pomegranate skins and clean them with a blender, add 8 times the volume and 65% ethanol, soak f...

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Abstract

The invention relates to the technical field of pomegranate byproduct processing and discloses unique-flavor nutritional fermented pomegranate wine which is prepared from the following raw materials in parts by weight: 80 to 90 parts of sweet pomegranate, 60 to 70 parts of sour pomegranate, 8 to 10 parts of blueberry juice, 6 to 8 parts of fermentation broth and 1 to 2 parts of aloe juice. In brewing the pomegranate wine, the sweet pomegranate and the sour pomegranate are chosen to be fermented together; matching obtained through experiments not only solves the problem that single sweet pomegranate fermented wine is insufficient in flavor, but also enables fermentation to be more complete; the added blueberry juice and the aloe juice contain rich nutritional health-care ingredients and further have an antibacterial effect; the cultivated fermentation broth can enhance stability of the fermented wine and quicken wine maturity; pomegranate bark and pomegranate seeds are processed separately, and rich gallogen and gallic acid in the pomegranate bark and pomegranate seeds are extracted; the obtained fermented pomegranate wine has unique flavor, relatively good color and luster and very high nutritional health-care value.

Description

technical field [0001] The invention belongs to the technical field of pomegranate by-product processing, and in particular relates to a nutritionally fermented pomegranate wine with unique flavor. Background technique [0002] Pomegranate is a rare fruit of Jiuzhou, which contains a lot of amino acids, vitamins and various trace elements. Tang "Historical Books" records: Empress Wu Zetian once issued an imperial decree, sealing pomegranates as "beauties with many seeds". Pomegranate wine is a fruit wine made from pomegranate as the main raw material, which is crushed, fermented, separated, and aged. The existing pomegranate fermented wine is almost all prepared by fermentation after peeling and seeding. Since the pomegranate peel contains a lot of tannin, if it is not removed, when the concentration of tannin in the fermented mash reaches a certain limit value, the yeast will be blocked. vigor and even stop fermentation. This is because too much tannin is adsorbed on the...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王传龙
Owner 蚌埠市涂山村富民石榴专业合作社
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