Preparation method of zinc supplementing strawberry wine

A technology of strawberry wine and zinc supplementation, which is applied in the field of fruit wine fermentation, can solve the problems of low zinc content, achieve rich aroma, improve fermentation efficiency, and improve health care effects

Inactive Publication Date: 2017-12-01
界首市靳莓果酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Strawberry is one of the common fruits in our country. It has a strong fragrance and rich nutrition. It is known as the "Queen of Fruits". Elements and anthocyanins, etc., can improve eyesight and nourish the liver, enhance gastrointestinal function, nourish blood and nourish the skin, eliminate toxins, lose weight, lower blood fat, protect cardiovascular and cerebrovascular, prevent and suppress cancer; Zinc is one of the essential trace elements for the human body. Known as "the flower of life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for zinc-enriched strawberry wine, comprising the following steps:

[0021] (1) Cleaning: Choose ripe and complete fresh strawberries, wash them with water, soak them in a salt solution with a mass concentration of 2.2% for 40 minutes, and then soak them in a vitamin C solution with a mass concentration of 0.02% for 20 minutes. Extract the residual pesticides and stains in strawberries, avoid oxidation, keep the bright color of strawberries, drain, remove stems, and clean strawberries;

[0022] (2) Beating: add a chitosan solution of 25% of the weight of the cleaned strawberries to the cleaned strawberries, which can inhibit the growth of bacteria, maintain the color of the strawberries, promote the precipitation of unstable substances during the fermentation process, and keep the wine body clear and stable, avoiding the traditional Long-term clarification process after fermentation, improve fermentation efficiency, beat pulp, and obtain strawberry ...

Embodiment 2

[0029] A preparation method for zinc-enriched strawberry wine, comprising the following steps:

[0030] (1) Cleaning: Select ripe and complete fresh strawberries, wash them with water, soak them in a salt solution with a mass concentration of 2.3% for 50 minutes, and then soak them in a vitamin C solution with a mass concentration of 0.03% for 25 minutes. Extract the residual pesticides and stains in strawberries, avoid oxidation, keep the bright color of strawberries, drain, remove stems, and clean strawberries;

[0031] (2) Beating: add a chitosan solution of 28% of the weight of the cleaned strawberries to the cleaned strawberries, which can inhibit the growth of bacteria, maintain the color of the strawberries, promote the precipitation of unstable substances during the fermentation process, and keep the wine body clear and stable, avoiding the traditional Long-term clarification process after fermentation, improve fermentation efficiency, beat pulp, and obtain strawberry ...

Embodiment 3

[0038] A preparation method for zinc-enriched strawberry wine, comprising the following steps:

[0039] (1) Cleaning: Select ripe and complete fresh strawberries, wash them with water, soak them in a salt solution with a mass concentration of 2.4% for 60 minutes, and then soak them in a vitamin C solution with a mass concentration of 0.04% for 30 minutes. Extract the residual pesticides and stains in strawberries, avoid oxidation, keep the bright color of strawberries, drain, remove stems, and clean strawberries;

[0040] (2) Beating: add a chitosan solution of 30% of the weight of the cleaned strawberries to the cleaned strawberries, which can inhibit the growth of bacteria, maintain the color of the strawberries, promote the precipitation of unstable substances during the fermentation process, keep the wine body clear and stable, and avoid the traditional Long-term clarification process after fermentation, improve fermentation efficiency, beat pulp, and obtain strawberry pul...

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PUM

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Abstract

The invention mainly relates to the technical field of fruit wine fermentation, and discloses a preparation method of zinc supplementing strawberry wine. The preparation method includes cleaning, pulping, enzymolysis, primary fermentation, secondary fermentation and filtering. Operation is facilitated, the zinc content of the strawberry wine is 4.17mg/100ml, the strawberry wine is heavy in aromatic flavor, sour, sweet, palatable and clear, the healthcare effect of the strawberry wine is improved, strawberry wine types on the market are increased, and nutrition and healthcare requirements of consumers are met. Fresh strawberries are washed and then soaked in salt solution and vitamin C solution, residual pesticides and stains in the strawberries can be leached, oxidization is avoided, and bright colors of the strawberries are kept. Chitosan solution is added in pulping, growth of sundry fungi can be inhibited, deposition of unstable substances in the fermentation process can be promoted, the wine is kept clear and stable, long-time clarifying treatment process after traditional fermentation is avoided, and fermentation efficiency is improved.

Description

technical field [0001] The invention mainly relates to the technical field of fruit wine fermentation, in particular to a preparation method of zinc-enriched strawberry wine. Background technique [0002] Strawberry is one of the common fruits in our country. It has a strong fragrance and rich nutrition. It is known as the "Queen of Fruits". Elements and anthocyanins, etc., can improve eyesight and nourish liver, enhance gastrointestinal function, nourish blood and nourish skin, eliminate toxins, lose weight, lower blood fat, protect cardiovascular and cerebrovascular, prevent and suppress cancer; Zinc is one of the essential trace elements for the human body. Known as "the flower of life" and "the source of intelligence", it can promote the growth and development of the human body, enhance intelligence, synthesize a variety of enzymes, maintain normal appetite, enhance human immunity, promote wound healing, and promote vitamin A absorption. , protect eyesight, beautify ski...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/056C12R1/865
CPCC12G3/02C12H1/0424
Inventor 肖克红
Owner 界首市靳莓果酒有限责任公司
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