Icy lycium barbarum wine and preparation method thereof

A technology of wolfberry wine and wolfberry juice, which is applied in the field of food and beverages, can solve the problems of difficult removal of fruit pesticides, difficulty in preservation of fresh fruits, and difficulty in product quality control, so as to facilitate the control and improvement of product quality, enrich the variety of varieties, and increase the market share. value effect

Active Publication Date: 2017-10-24
NINGXIA UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are even some, such as the invention of publication number: 101701172A, due to the dilution of wolfberry juice, the subsequent addition of sugar, honey and other external sugar sources is relatively large, and high-quality ice wine often does not allow additional sugar
Secondly, a very important factor that restricts the sales of wolfberry products is the problem of pesticide residues in wolfberry fruit. This has a lot to do with the easy occurrence of insect damage during the planting process of wolfberry, the difficulty in preserving fresh fruits after harvest, and the difficulty in removing residual pesticides on fruits. Technology does not address how to effectively wash goji fruit without diluting the juice
On the other hand, grapes and goji berries for traditional ice wine brewing are pressed in a frozen state, and most of the water is separated from the pulp during pressing due to freezing. While obtaining fruit pulp rich in sugar and aromatic substances, it is easy to cause flavor in ice loss of ingredients, and product quality is often difficult to control

Method used

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  • Icy lycium barbarum wine and preparation method thereof
  • Icy lycium barbarum wine and preparation method thereof
  • Icy lycium barbarum wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] (1) Fruit harvesting, sorting, cleaning, crushing

[0039] Goji berries are harvested in mid-December, from 21:00 to 23:00, and the picking temperature is -10°C; quickly remove branches, stems, rotten fruits, etc., to obtain full-grained, undamaged frozen fruits, and store at -10°C ; The picking and sorting tool is tweezers. Soak the fruit in water at 5°C for 10 minutes and then rinse for 3 minutes. Repeat this process 3 times. After washing, use cold wind at 4°C to dry the remaining water on the surface of the fruit; the temperature in the crushing chamber of the crusher is -10°C. The seeds are intact.

[0040] (2) Defrost the pulp

[0041] Put the pulp into the microwave processor, the power of the microwave processor is 300W, microwave the pulp to defrost, set the critical temperature of thawing to -4°C, stop the microwave when the temperature sensor of the microwave processor detects that the temperature of the pulp reaches the critical temperature Processing, so...

Embodiment 2

[0052] (1) Fruit harvesting, sorting, cleaning, crushing

[0053] Goji berries are harvested in early January, from 20:00 to 23:00, and the picking temperature is -12°C; quickly remove branches, stems, rotten fruits, etc., to obtain full-grained, undamaged frozen fruits, and store at -8°C; The picking and sorting tool is tweezers. Soak the fruit in water at 6°C for 5 minutes and then rinse for 3 minutes. Repeat this 5 times. After washing, use cold wind at 2°C to dry the remaining water on the surface of the fruit; the temperature of the crushing chamber of the crusher is -8°C. The seeds are intact.

[0054] (2) Defrost the pulp

[0055] Put the pulp into the microwave processor, the power of the microwave processor is 500W, microwave the pulp to defrost, set the critical temperature of thawing to 4°C, stop the microwave treatment when the temperature sensor of the microwave processor detects that the temperature of the pulp reaches the critical temperature , so that the pu...

Embodiment 3

[0066] (1) Fruit harvesting, sorting, cleaning, crushing

[0067] Goji berries are harvested from early December, from 23:00 to 2:00 the next day, and the picking temperature is -14°C; quickly remove branches, stems, rotten fruits, etc., to obtain full-grained, undamaged frozen fruits, and store at -8°C ℃; the picking and sorting tool is tweezers. Soak the fruit in water at 6°C for 12 minutes and then rinse for 1 minute. Repeat this 4 times. After washing, dry the remaining water on the surface of the fruit with cold wind at 3°C. The temperature of the crushing chamber of the crusher is -12°C. The seeds are intact.

[0068] (2) Defrost the pulp

[0069] Put the pulp into the microwave processor, the power of the microwave processor is 450W, microwave the pulp to defrost, set the critical temperature of thawing to 0°C, stop the microwave treatment when the temperature sensor of the microwave processor detects that the temperature of the pulp reaches the critical temperature ...

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Abstract

The invention relates to preparation methods of fruit wine, particularly relates to a preparation method of icy lycium barbarum wine and belongs to the technical field of food beverages. The preparation method comprises the steps: harvesting lycium barbarum of last crop at the temperature of -15 DEG C to -7 DEG C, then, carrying out soaking and flushing on the fruits by water with the temperature of 1 DEG C to 8 DEG C, drying up residual moisture on surfaces of the fruits by cold air with the temperature of 1 DEG C to 4 DEG C, and then, carrying out crushing at the temperature of -15 DEG C to -7 DEG C; then, subjecting fruit pulp to microwave thawing at the temperature of -7 DEG C to 8 DEG C; carrying out enzymolysis, flash evaporation and fragrance recovery; subjecting fruit juice to low-temperature fermentation, and carrying out aging, freezing treatment, sterilizing, encapsulation and the like. According to the preparation method provided by the invention, the concentration of the fruit juice cannot be lowered while impurities such as dust are removed from surfaces of lycium barbarum and pesticide residue is lowered. The crushed lycium barbarum fruit pulp is subjected to microwave thawing at a squeezing temperature required for ice wine brewing, and thus, uniform and unfrozen fruit pulp in line with temperature requirements is obtained; compared with the traditional ice wine processes, the preparation method has the advantages that the control and improvement of product quality are better facilitated, and a foundation is provided for subsequent processing.

Description

technical field [0001] The invention relates to a method for preparing fruit wine, in particular to a method for preparing ice wolfberry wine, and belongs to the technical field of food and beverages. Background technique [0002] Traditional ice wine refers to a kind of sweet wine. According to the definition of "GB / T 25504-2010", ice wine (Icewine) refers to delaying the harvesting of grapes. When the temperature is lower than -7°C under natural conditions, the grapes are kept on the branches for a certain period of time, frozen, and harvested. Wine made by pressing and fermenting under freezing conditions (additional sugar sources are not allowed during the production process). [0003] Publication No.: 103436399A’s invention “A Brewing Method of Mountain Grape Ice Wine” discloses a brewing method of mountain grape ice wine: picking the naturally frozen Arctic red fruit → sorting, pressing → adding sulfur dioxide → adding pectinase , low-temperature clarification→add ye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘敦华魏超昆赵宇慧卜宁霞徐昊
Owner NINGXIA UNIVERSITY
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