Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing lyciumruthenicum fruit wine by utilizing fresh lyciumruthenicum

A technology of black fruit wolfberry and wolfberry fruit wine, which is applied in the directions of biochemical equipment and methods, wine preparation, alcoholic beverage preparation, etc., can solve the problems of shortening the production cycle of black fruit wolfberry fruit wine, restricting development and utilization, unstable anthocyanins, etc. , to achieve the effect of helping preservation, preventing degradation and loss, and efficient utilization

Active Publication Date: 2017-10-17
WOLFBERRY ENG RES INST NINGXIA ACADEMY OF AGRI & FORESTRY SCI
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing problem is that anthocyanins are very unstable, and are easily degraded and lost due to the influence of pH value, temperature, oxygen concentration, light and other factors. its development and utilization
[0008] But still do not have on the market with fresh black fruit wolfberry as raw material supplemented with wine grape and the production method of a kind of black fruit wolfberry fruit wine that can shorten production cycle

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment one: a kind of method utilizing fresh black fruit wolfberry to prepare black fruit wolfberry fruit wine, the method is the following steps:

[0024] 1) Preparation of fresh black wolfberry stock solution: pick mature fresh black wolfberry, pick out moldy and rotten fruit, rinse, add tartaric acid, adjust pH to 3.0 to 3.5, crush, keep peel, put in can, add sulfur 20-30ppm, 0 ~ 4 ℃ sealed storage;

[0025]2) Preparation of grape stock solution: Freshly picked wine grapes are rapidly cooled, put into a crusher to remove stems, crushed, and supplemented with 30-40ppm of sulfur at the same time to prevent wild yeast from starting or bacterial reproduction;

[0026] 3) Mix and impregnate the two original solutions with skin and seeds at a ratio of 1:2 (V / V), add pectinase 0.03g / L, stir evenly, let stand at 19-20°C for 4-8 days, Under the action of pectinase, the pulp is refined, the juice yield of the fruit is increased, the fruit aroma is retained, and the pigmen...

Embodiment 2

[0032] Embodiment two: a kind of method utilizing fresh black fruit wolfberry to prepare black fruit wolfberry fruit wine, the method is the following steps:

[0033] 1) Preparation of fresh black wolfberry stock solution: pick mature fresh black wolfberry, pick out moldy and rotten fruit, rinse, add tartaric acid, adjust pH to 3.0 to 3.5, beat and retain peel, pack in cans, add sulfur 20-30ppm, 0 Store in a sealed container at ~4°C.

[0034] 2) Preparation of grape stock solution: Freshly picked wine grapes are rapidly cooled, put into a crusher for destemming and crushing, and at the same time, 30-40ppm of sulfur is added to prevent wild yeast from starting or bacterial reproduction.

[0035] 3) Mix and impregnate the two stock solutions (with skin and seeds) at a ratio of 1:3 (V / V), add pectinase 0.04g / L, stir evenly, and stand at 19-20°C for 4-8 days , under the action of pectinase, the pulp is refined, the juice yield of the fruit is increased, the fruit aroma is retaine...

Embodiment 3

[0041] Embodiment three: a kind of method utilizing fresh black fruit wolfberry to prepare black fruit wolfberry fruit wine, the method is the following steps:

[0042] 1) Preparation of fresh black wolfberry stock solution: pick mature fresh black wolfberry, pick out moldy and rotten fruit, rinse, add tartaric acid, adjust pH to 3.0 to 3.5, crush and retain peel, put in can, add sulfur 20-30ppm, 0 Store in a sealed container at ~4°C.

[0043] 2) Preparation of grape stock solution: Freshly picked wine grapes are rapidly cooled, put into a crusher for destemming and crushing, and at the same time, 30-40ppm of sulfur is added to prevent wild yeast from starting or bacterial reproduction.

[0044] 3) Mix and impregnate the two stock solutions (with skin and seeds) at a ratio of 1:4 (V / V), add pectinase 0.04g / L, stir evenly, and stand at 19-20°C for 4-8 days , under the action of pectinase, the pulp is refined, the juice yield of the fruit is increased, the fruit aroma is retain...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for producing lycium fruit wine, in particular to a method for preparing lyciumruthenicum fruit wine by utilizing fresh lyciumruthenicum. The production method comprises the steps of respectively preparing a fresh lyciumruthenicum stock solution and a grape stock solution, mixing and dipping the two stock solutions, performing alcohol fermentation, immediately performing peel residue separation after fermentation completion, importing squeezed free juice into a new sterilized tank, juicing a peel residue at 30-60Mpa, adding squeezed juice according to 10-30% of the volume of the free juice, performing mixing, entering a malic acid-lactic acid fermentation stage, performing tank switching and fining clarification, and finally performing natural ageing assisted by a manual ageing technology. The method can efficiently utilize effect components in the lyciumruthenicum; joint fermentation with a brewing grape is performed, so that anthocyanin is prevented from degradation and loss, and the stability of the anthocyanin in storage is facilitated; and the fruit wine is convenient to drink, nutritional and healthy, and is suitable for various crowds.

Description

technical field [0001] The invention relates to a method for producing wolfberry fruit wine, in particular to a method for preparing black fruit wolfberry fruit wine by utilizing fresh black fruit wolfberry. Background technique [0002] Black fruit wolfberry (Lycium ruthenicum Murr.), belonging to Solanaceae (Solanceae) Lycium genus (Lycium L.), is a newly discovered perennial salt-tolerant and wolfberry resource in recent years. Its mature berries are black and rich in anthocyanins, much higher than other colored fruits. It is different from Lycium barbarum (L. barbarum.), so it is called black fruit Lycium barbarum locally. In addition to anthocyanins, black fruit wolfberry also contains other functional components such as polyphenols, flavonoids, betaine, polysaccharides, various amino acids, and various fatty acids. Modern medicine and nutrition have shown that black wolfberry has significant antioxidant functions, especially in the fields of eliminating free radicals ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G1/022C12H1/22C12H1/16
CPCC12G1/0203C12G2200/21C12H1/16C12H1/22
Inventor 闫亚美禄璐曹有龙罗青米佳李晓莺李越鲲安巍张曦燕
Owner WOLFBERRY ENG RES INST NINGXIA ACADEMY OF AGRI & FORESTRY SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com