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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 pomegranate peel and pomegranate seeds, improves the flavor and value of pomegranate wine, and adopts the technology to solve the problem of pomegranate wine processing. Instable color problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A nutritionally fermented pomegranate wine with unique flavor is prepared 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 fermented liquid, and 1 part of aloe liquid. The preparation method comprises the following steps: step:

[0016] (1) Clean the sweet and sour pomegranates that are fresh and ripe with intact skins, cut off the sepals and stems, peel and remove the seeds, rinse the obtained pomegranate seeds with clean water, and squeeze the juice with a juicer with a mesh size of 0.10 Filter the pomegranate juice with a filter screen of 1 mm, put it in a refrigerator at 0°C, and refrigerate for 2 hours. When squeezing, control the force so that the seeds cannot be broken, and soak the obtained intact seeds in the soaking solution for 10 minutes;

[0017] (2) Select 40% high-quality pomegranate peels to be washed and crushed with a blender, add 5 times the volume ...

Embodiment 2

[0023] A nutritionally fermented pomegranate wine with unique flavor is prepared 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 fermented liquid, and 1.5 parts of aloe liquid. The preparation method comprises the following steps: step:

[0024] (1) Clean the sweet and sour pomegranates that are fresh and ripe with intact skins, cut off the sepals and stems, peel and remove the seeds, rinse the obtained pomegranate seeds with clean water, and squeeze the juice with a juicer with a mesh size of 0.13 Filter the pomegranate juice with a filter screen of 1 mm, put it in a refrigerator at 2°C, and refrigerate for 2.5 hours. When pressing, control the force so that the seeds cannot be broken, and soak the obtained intact seeds in the soaking solution for 15 minutes;

[0025] (2) Select 45% high-quality pomegranate peels, wash them, crush them with a blender, add 7 times the volum...

Embodiment 3

[0031]A nutritionally fermented pomegranate wine with unique flavor is prepared 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 comprises the following steps: step:

[0032] (1) Clean the sweet and sour pomegranates that are fresh and ripe with intact skins, cut off the sepals and stems, peel and remove the seeds, rinse the obtained pomegranate seeds with clean water, and squeeze the juice with a juicer with a mesh size of 0.15 Filter the pomegranate juice through a 5mm filter, put it in a refrigerator at 5°C, and refrigerate for 3 hours. When pressing, control the force so that the seeds cannot be broken, and soak the obtained intact seeds in the soaking solution for 20 minutes;

[0033] (2) Select 50% high-quality pomegranate peels to be washed and crushed with a blender, add 8 times the volume of ethan...

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PUM

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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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