Method for brewing phyllanthus emblica wine

A technology for embellish fruit wine and embellish fruit, which is applied in the field of fruit wine processing, can solve the problems of loss of V.c., less types of processed products of embellish, and more tannins in the pulp of emmenia, so as to avoid throat discomfort, enrich product types, and have a long storage period. Effect

Inactive Publication Date: 2017-11-03
靖西市金峰贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The development and utilization of emblica fruit juice has been carried out in China for many years. However, due to the high tannin content in the fruit juice, precipitation is easy to occur during the storage process; if it is not processed properly, it will easily lead to a large loss of V.c. put into production
Moreover, the emblica pulp has too much tannin, and the produced emblica products tend to have astringent taste, resulting in fewer types of emblical processed products, and there is a defect that the types of emblical products are not rich

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The technical problem to be solved by the present invention adopts the following technical solutions to realize:

[0025] A kind of brewing method of emblica fruit wine, its making comprises the steps:

[0026] 1) Raw material processing: take fresh, non-rotten and mildewed emblica, wash it, remove the core, take 5 kg of emblica and beat it to obtain a slurry of emblica, and directly beat it after cleaning to reduce the loss of nutrients;

[0027] 2) Magnetic sterilization: Put the emblica slurry into a stirring tank and stir, put it between the N pole and the S pole in the stirrer, and use a magnetic force of 6000 Gauss to sterilize. The sterilization time is 1 hour, and no heating is required. 100% bactericidal effect, without any effect on the nutrients and flavor in the slurry;

[0028] 3) Boil sugar: add 5 parts of mountain spring water to the pot, boil the mountain spring water and add 1 part of white sugar. Boil 1 part of saffron seeds, stir continuously until ...

Embodiment 2

[0040] A kind of brewing method of emblica fruit wine, its making comprises the steps:

[0041] 1) Raw material processing: take fresh, non-rotten and mildewed emblica, wash it, remove the core, take 8 kg of emblica and beat it to obtain a slurry of emblica, and directly beat it after cleaning to reduce the loss of nutrients;

[0042] 2) Magnetic sterilization: Put the emblica slurry into a stirring tank and stir, put it between the N pole and the S pole in the stirrer, and use a magnetic strength of 7000 Gauss to sterilize. The sterilization time is 1 hour, and no heating is required. 100% bactericidal effect, without any effect on the nutrients and flavor in the slurry;

[0043] 3) Boil sugar: add 6 parts of mountain spring water to the pot, boil the mountain spring water and put in 2 parts of white sugar. Boil sugar with 2 parts of saffron seeds, stir continuously during the sugar boiling process, add 0.2 parts of vinegar to saccharification, turn to slow fire, stir and co...

Embodiment 3

[0055] A kind of brewing method of emblica fruit wine, its making comprises the steps:

[0056] 1) Raw material processing: take fresh, non-rotten and mildewed emblica, wash it, remove the core, take 10kg of emblica and beat it to obtain a slurry of emblica, and directly beat it after cleaning to reduce the loss of nutrients;

[0057] 2) Magnetic sterilization: Put the emblica slurry into a stirring tank and stir, put it between the N pole and the S pole in the stirrer, and use a magnetic strength of 8000 Gauss to sterilize. The sterilization time is 1 hour, and no heating is required. 100% bactericidal effect, without any effect on the nutrients and flavor in the slurry;

[0058] 3) Boil sugar: add 7 parts of mountain spring water to the pot, boil the mountain spring water and put in 3 parts of white sugar, when the white sugar is fully melted, put in 3 parts of glucose, 2 parts of golden cherry, 6 parts of sugar maple, Boil sugar with 3 parts of saffron seeds, stir continuo...

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Abstract

The invention relates to the field of fruit wine processing, in particular to a method for brewing phyllanthus emblica wine. The method for brewing the phyllanthus emblica wine includes steps of raw material processing, magnetic sterilization, sugar cooking, alcoholic fermentation, acetic cellulose membrane filtration, magnetic sterilization and scheduling and seasoning. The method has the advantages that product types of phyllanthus emblica can be enriched, and the method for brewing the phyllanthus emblica wine which contains abundant nutrition and is convenient to drink and long in storage period is provided; mixed fermentation is carried out on sugar liquor obtained by means of sugar cooking and phyllanthus emblica serous fluid to form the phyllanthus emblica wine with unique flavor, mixed fruit juice is added into the phyllanthus emblica wine to season the phyllanthus emblica wine, accordingly, the phyllanthus emblica wine has fragrant, sweet and mild taste, and the problem of throat discomfort after existing phyllanthus emblica wine is drunk can be solved; effects of enhancing the immunity of human bodies, beautifying drinkers, protecting health and the like can be realized if the drinkers drink the phyllanthus emblica wine for a long term.

Description

【Technical field】 [0001] The invention relates to the field of fruit wine processing, in particular to a brewing method of emblica fruit wine. 【Background technique】 [0002] Emlical belongs to Euphorbiaceae Phyllanthus genus deciduous small trees or shrubs, plant height 1-3m, fruit spherical, flat spherical, pear-shaped, etc., mature in October-November, can be eaten raw or processed. The dried fruit is round or irregularly round, slightly six-lobed, about 2 cm in diameter; the surface is brown, rough and uneven, with small verrucous protrusions, and there are traces of dotted fruit stalks at the base. The quality is solid, not easy to break, and the inside is yellow-white after being broken; the seeds are small. Slight gas, sweet and astringent taste. It is better to be dry, plump, without fruit stem and mixed with leaves. [0003] Phyllanthus emblica is native to India, Sri Lanka, Pakistan, the Philippines, Thailand and China, and has been introduced to South Africa, K...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陆徳金
Owner 靖西市金峰贸易有限公司
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