Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Green plum fruit wine and production method thereof

A green plum fruit wine and green plum technology is applied in the directions of pharmaceutical formulations, preparation of alcoholic beverages, plant raw materials, etc., and can solve the problems such as difficulty in controlling the acidity and astringency of fruit wine, complicated production process of green plum fruit wine, stagnation of green plum fruit wine production, etc. The effect of protecting the liver, improving gastrointestinal function, and easy to scale production

Inactive Publication Date: 2018-01-05
HARBIN SHANBAO LIQUOR IND
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the production process of green plum fruit wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the poor taste of green plum fruit wine, which makes the production of green plum fruit wine stagnant

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Green plum fruit wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of green plum fruit wine, it is made by the raw material of following weight ratio, green plum 120-150 parts, albizia julibrissin 20-25 parts, Ganoderma lucidum 15-20 parts, Chinan root 18-24 parts, 10-16 parts of purslane, 16-26 parts of sand garden.

[0033] Above-mentioned each component is made into the production method of a kind of plum fruit wine of the present invention, main steps are:

[0034] Step 1. Raw material processing

[0035] Pick greengages that are fully mature, rich in aroma, mildew-free, rot-free, pest-infested and green-green as raw materials, clean them, remove the peel, take out the core or seeds, and put them into a general-purpose fruit crusher to crush them into 5- 6mm particle, put the crushed particle pulp into a beater for beating, and make greengage pulp for subsequent use;

[0036] Step 2, enzymatic hydrolysis

[0037] Put the green plum pulp into the pre-sterilized fermentation tank, and add an appropriate amoun...

Embodiment 2

[0045] A kind of green plum fruit wine, its preferred weight ratio is, green plum 120-140 parts, Albizia julibrissin 20-23 parts, Ganoderma lucidum 15-19 parts, Chinan root 18-22 parts, 10-14 parts of purslane, 16-23 parts of sand garden.

[0046] Above-mentioned each component is made into the production method of a kind of green plum fruit wine of the present invention, is identical with the preparation method of embodiment 1.

Embodiment 3

[0048] A kind of green plum fruit wine, its optimal weight ratio is, 130 parts of green plums, 22 parts of albizia julibrissin, 17 parts of Ganoderma lucidum, 20 parts of Chinan root, Purslane 12 parts, sand garden 20 parts.

[0049] Above-mentioned each component is made into the production method of a kind of green plum fruit wine of the present invention, is identical with the preparation method of embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of fruit wine brewing, in particular to a green plum fruit wine and a production method, which uses green plum as the main raw material, supplemented with traditional Chinese medicinal materials such as Albizia Julibrissin, Ganoderma lucidum, red nan root, purslane, sand garden, etc., after raw material processing , enzymatic hydrolysis, fermentation, preparation of traditional Chinese medicine liquid and preparation of fruit wine and other steps of processing and production. The invention adopts low-temperature fermentation, which is beneficial to enhance the aroma of the fruit wine, improve the color and taste of the fruit wine; solve the shortcomings of the traditional wine making method, the production process is simple, the production cycle is short, the production cost is greatly reduced, the production efficiency is improved, and it is easy for large-scale production .

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a green plum fruit wine and a production method thereof. Background technique [0002] Green plums contain a lot of protein, fat (fatty oil), carbohydrates and various inorganic salts and organic acids. The organic acid content in green plum fruit is generally 3.0%-6.5%, which is much higher than that of ordinary fruits. The organic acids contained in green plums are mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc., which have the effects of promoting body fluids, quenching thirst, stimulating appetite, and eliminating fatigue, especially the content of citric acid in various fruits. At most, citric acid is an indispensable and important acid for the metabolism of human cell substances. It can promote the decomposition of lactic acid into carbon dioxide and water to be excreted from the body, recover from fatigue, and is beneficial...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02A61K36/61A61P1/14A61P1/16A61P13/12
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com