Brewing technique of health blackberry fruit-grain composite liquor

A process method and compound technology, applied in the brewing process of blackberry fruit grain compound health wine, can solve the problems of resource waste, environmental pollution, etc., and achieve the effects of helping digestion, promoting appetite and improving immunity

Inactive Publication Date: 2017-11-14
ANHUI LETIAN BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Blackberry fruit is purple-black, rich in anthocyanin food pigments, which are naturally non-toxic, bright in color, good in stability and have health care functions. The leftovers of black

Method used

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Example Embodiment

[0021] A brewing process method of blackberry fruit-grain compound health wine includes the following specific process steps:

[0022] (1) Raw material preparation:

[0023] After removing impurities and dust, 360 parts by weight of sorghum are crushed to 4-6 petals and fully soaked in 70℃ hot water to make the sorghum absorb water evenly, and the moisture content reaches 45%, and the sorghum is steamed and cooked;

[0024] After washing 180 portions of fresh blackberries or pre-thawed blackberries, they are broken and pulped, then 0.3% low-temperature pectinase is added for enzymatic hydrolysis. The enzymatically hydrolyzed blackberry pulp is centrifuged at 3000 rpm for 10 minutes, and the supernatant is taken. It is a clear blackberry juice, which further extracts the blackberry residue;

[0025] (2) Extraction of blackberry residue:

[0026] Using 80% vol ethanol solution as extractant, add step (1) blackberry dregs for ultrasonic extraction according to a material-to-liquid ratio o...

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Abstract

The invention discloses a brewing technique of blackberry fruit-grain composite health liquor. The viscosity of fruit pulp is reduced through enzymolysis of crushed blackberry fruit pulp, the dissolved oxygen content is increased, the fermentation is promoted, the sterilization effect is developed after ultrahigh pressure treatment, the taste and the fragrance of blackberry juice are not affected, and nutrients such as procyanidine in blackberry residues are extracted through ultrasonic assistant to achieve full extraction of a blackberry residue resource. The blackberry and sorghum are utilized as fermentation raw materials, the prepared liquor is fragrant in entrance and soft and sweet in taste, has a thick taste of baijiu and the fruity taste of fruit liquor, has very high free radical capturing and eliminating capacity, has oxidation resistance, aging resistance and anti-tumor property, has the health effects of improving the immunity, helping digestion and promoting appetite and is suitable for more people.

Description

Technical field [0001] The invention relates to the field of white wine brewing, in particular to a brewing process method of black berry fruit and grain compound health wine. Background technique [0002] blackberries[ Rubus(sp.)L ] Is a plant of the genus Rubus in the Rosaceae family. Its fruit is soft and juicy, rich in proanthocyanidins, superoxide dismutase (SOD), flavonoids and other anti-aging and free radical scavenging substances. The blackberry fruit is purple-black and rich in anthocyanin food coloring. The pigment is natural, non-toxic, bright in color, stable and has health functions. It is a popular fruit that combines nutrition and health care in recent years. Blackberry dregs are produced The scraps of blackberry wine and blackberry juice are rich in nutrients such as proanthocyanidins, and a large amount of them are discarded, causing environmental pollution and a great waste of resources. [0003] Proanthocyanidins are easily soluble in water, ethanol, methanol,...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/899A61P39/06A61P39/00A61P35/00A61P37/02A61P1/14
CPCA61K36/73A61K36/899C12G3/02A61K2300/00
Inventor 杨荣芳张茗马秀丰
Owner ANHUI LETIAN BREWING
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