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Waxberry liquor preparation process

A production process and shochu technology, applied in the field of wine making, can solve the problems of poor flavor, poor alcohol content of finished products, short shelf life, etc., and achieve the effects of preventing production, increasing content, and enhancing permeability

Inactive Publication Date: 2018-01-23
宁波南池环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wherein, traditional red bayberry fruit wine is obtained through fermentation etc. with red bayberry powder as raw material, but the finished product alcohol degree that this method obtains is not good, flavor is poor, shelf-life is short

Method used

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Embodiment Construction

[0016] In order to make the object, technical solution and advantages of the present invention clearer, the present invention is further described in detail.

[0017] A process for making red bayberry shochu, comprising the steps of:

[0018] (1) Raw material selection: select juicy, multi-core and small, fresh and mature red bayberry, remove fruit stems, remove weeds and litter, etc.;

[0019] (2) Cleaning: Rinse with running water for 10~~15 minutes, wash away impurities such as sediment, and drain the water;

[0020] (3) Stamping: Put 100 jins of white sugar into 250 jins of red bayberries, 1 kg of rock sugar is manually pressed, and it will be sealed for one month to make it sour;

[0021] (4) Heating: Pour the fruit juice into an aluminum pot and heat it to 70~~75°C (iron pots are not allowed). After 15 minutes, the protein and other impurities can be coagulated and precipitated;

[0022] (5) Fermentation: After the fruit juice is cooled, use a siphon to suck out the ab...

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PUM

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Abstract

The invention relates to a waxberry liquor preparation process. The waxberry liquor preparation process comprises the following steps: selecting raw materials, cleaning, pressing, heating, fermenting,charging, storing, sterilizing and bottling. Waxberry liquor is very great in effect, and waxberries contain various organic acids and are very rich in vitamin C, so that content of an element selenium can be increased, and positive effects are achieved on resisting oxidization, bacteria and cancers. Waxberry liquor can directly participate in a metabolism process and an oxidation-reduction process of sugar in vivo, strengthens permeability of blood capillaries, and further has the effects of reducing blood fat and preventing cancer cells from forming in vivo. Tartaric acid contained can promote appetite, promote the secretion of saliva, help to digest and relieve summer-heat, also has a function of blocking sugar in vivo to convert to fat, and is beneficial for losing weight.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a production process of red bayberry shochu. Background technique [0002] Red bayberry belongs to the fruit of small trees or shrubs of the Myricaceae Myrica genus, also known as holy plum, white berry, and tree plum, and has high medicinal and edible value. Red bayberry can also be processed into foods such as canned red bayberry in syrup, jam, candied fruit, fruit juice, dried fruit, and fruit wine except fresh food. [0003] Wherein, traditional red bayberry fruit wine is to be with red bayberry powder as raw material, obtains through fermentation etc., but the finished product alcohol degree that this method obtains is not good, local flavor is poor, the shelf-life is short. Contents of the invention [0004] To the present situation of above-mentioned prior art, the technical problem to be solved by the present invention is to provide a kind of red bayberry shochu produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 褚士权褚科作茅如宏
Owner 宁波南池环保科技有限公司
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