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Eupatorium fortune fruit wine and brewing technology thereof

A Perrin fruit wine and process technology, which is applied in the field of health care wine brewing technology, can solve problems such as low utilization rate of raw materials, and achieve the effects of stable color, soft taste and improved utilization efficiency.

Inactive Publication Date: 2017-11-24
程龙凤
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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 provide a kind of perrin fruit wine and its brewing process for the defect that the existing perrin fruit wine is easy to destroy its active components in the processing process and cause low utilization rate of raw materials, which can improve the utilization rate of perrin, and has the functions of eliminating food and invigorating spleen, astringing and stopping Excretion, heat-clearing heat-relieving, enhancing physical fitness and other health effects

Method used

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  • Eupatorium fortune fruit wine and brewing technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] ①Clean the mature Perrin and chop it into Perrin granules, soak the Perrin granules in white wine 2.5 times its weight and 67% alcohol for 10 days. After soaking, take out the soaked wine and Perrin granules. Peelan nibs are beaten, and 1.5 sodium ascorbate is added during the beating process of the nibs in the system to prepare Peilan slurry;

[0040] ② Perform compound enzyme treatment on the Perrin slurry; mix the Perrin slurry, pectinase, and cellulase (weight ratio 100:0.6:0.2) uniformly and perform enzymatic hydrolysis at 50°C for 3 hours;

[0041] ③Add glucose to adjust the sugar concentration to 27% and citric acid to adjust the total acid content to 1.1 mg / 100ml of the Peelin slurry after the enzyme treatment to prepare a mixed solution;

[0042] ④ Dissolve white granulated sugar into a sugar solution with a concentration of 6%, boil and cool to 30°C, add active dry yeast (weight ratio 100:8) to the sugar solution, stir evenly, and leave it for 30 minutes to obtain ye...

Embodiment 2

[0048] ①Clean the mature Perrin and chop it into Perrin granules, soak the Perrin granules in white wine 3 times its weight and 70% alcohol for 10 days. After soaking, take out the soaked wine and Perrin granules. Peelan nibs are beaten, and 0.5 sodium ascorbate is added during the process of beating the nibs in the system to prepare Peilan slurry;

[0049] ② Perform compound enzyme treatment on the Perrin slurry; mix the Perrin slurry, pectinase, and cellulase (weight ratio 100:0.8:0.4) uniformly and perform enzymatic hydrolysis at 54°C for 2.5 hours;

[0050] ③Add glucose to adjust the sugar concentration to 25% and add citric acid to adjust the total acid content to 1.4 mg / 100ml in the Perin slurry after the enzyme treatment to prepare a mixed solution;

[0051] ④ Dissolve white granulated sugar into a sugar solution with a concentration of 10%, boil and cool to 27°C, add active dry yeast (weight ratio of 100:11) to the sugar solution, stir evenly, and leave it for 23 minutes to o...

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Abstract

The invention discloses a eupatorium fortune fruit wine and a brewing technology thereof. The brewing technology is characterized in that eupatorium fortune is used as a raw material of the eupatorium fortune fruit wine, and after pretreatment of the raw material, enzymolysis, allocation, yeast activation, fermentation, mixing, ageing, clarification filtration, filling sterilization and the like, the eupatorium fortune fruit wine is prepared. The eupatorium fortune is cut into pieces and then put into high-degree liquor and immersed, the loss of nutrient substances is avoided, the immersed eupatorium fortune is mashed and subjected to complex enzyme treatment, the technology helps to separate out more eupatorium fortune nutrient substances, and the use efficiency of the eupatorium fortune can be improved; after ageing, a compound clarifying agent is adopted to conduct classification treatment, so that the eupatorium fortune fruit wine of the finished product is stable in color, transparent in wine body and soft in taste, and further has multiple health care effects of relieving exterior syndrome and clearing damp, removing heat and clearing summer-heat, and removing dampness and invigorating stomach and the like.

Description

Technical field [0001] The invention relates to a brewing process of health wine, in particular to a Perrin fruit wine and its brewing process. Background technique [0002] Pelan, the above-ground part of Pelan (bluegrass), a perennial herb of the Compositae family, 40-100cm high. Also known as chicken bone fragrant and water fragrant ("This Classic"). The whole herb is used as medicine. It has the effects of relieving fever, clearing heat, reducing dampness and strengthening stomach, and relieving vomiting. Distributed in Hebei, Shandong, Jiangsu, Guangdong, Guangxi, Sichuan, Yunnan, Zhejiang, Fujian and other provinces. Functions and indications: feeling of heat and dampness; cold and heat headache; resistance to dampness, vomiting and nausea, sweet and greasy mouth, bad breath, excessive salivation, heat dampness, head swelling and chest tightness. Perrin is only used for medicinal purposes so far, other points have not been developed, such as Perrin fruit wine, there is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02C12H1/056C12H1/048
CPCC12G3/02C12G3/04C12H1/0408C12H1/0424
Inventor 程龙凤郑强
Owner 程龙凤