Blending process of stevia rebaudiana bertoni-fragaria ananassa wine

A technology of stevia and strawberry wine, applied in the field of blending technology

Inactive Publication Date: 2018-01-26
FUYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the research on the blending of this new type of stevia strawberry wine can provide a certain re

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  • Blending process of stevia rebaudiana bertoni-fragaria ananassa wine
  • Blending process of stevia rebaudiana bertoni-fragaria ananassa wine

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Embodiment Construction

[0035] In order to make the technical means realized by the present invention, creative features, goals and effects easy to understand, the present invention will be further elaborated below in conjunction with specific embodiments.

[0036] The blending process of stevia strawberry wine comprises the following steps:

[0037] 1) Stevia treatment: take 5g of freshly sun-dried stevia leaves→stevia fumigation for 1h→put the steamed stevia into a container, add 200ml of distilled water, and bathe in water at 60°C for 3h to obtain stevioside extract;

[0038] Dilute the obtained extract 10 times, 20 times, 40 times, 60 times, 80 times to obtain five dilutions, wherein the 40 times dilution is equivalent to the sweetness of 2% sucrose solution;

[0039]4) Preparation of strawberry wine:

[0040] Raw material pretreatment

[0041] Weigh 1000g of strawberry fruit, and remove the stem of the selected strawberry. Since the strawberry stem contains bitter substances such as tannin, if...

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Abstract

The invention discloses a blending process of stevia rebaudiana bertoni-fragaria ananassa wine. The blending process comprises the following steps: making wine from fresh fragaria ananassa through thefermentation processes of sorting, cleaning, smashing, beating, clarifying, fermenting, clarifying, filtering and the like; steaming fresh sundried stevia rebaudiana bertoni leaves, and extracting stevioside with water; then, blending the fragaria ananassa wine and a stevioside extracting solution according to different proportions to obtain stevia rebaudiana bertoni-fragaria ananassa composite fruit wine. The fruit wine is strong and attractive in fruit fragrance, is fresh, is proper in sour and sweet degrees, is mellow and harmonious, is full in sense of taste, is rich in nutrients, is unique in flavor, is popular, and can relatively well meet the requirements of modern people on the diversity of the fruit wine and health preservation. Meanwhile, the fragaria ananassa fruit wine prepared by fermentation and the stevioside prepared by water extraction are taken as blending raw materials in an experiment, so that the mouthfeel and nutrients of the fragaria ananassa fruit wine can be improved; a composite wine product prepared from the stevia rebaudiana bertoni and the fragaria ananassa is not found yet in the market; a result of the experiment has certain reference value for the development of the novel stevia rebaudiana bertoni-fragaria ananassa composite wine.

Description

Technical field: [0001] The invention relates to a blending process, in particular to a blending process of stevia strawberry wine. Background technique: [0002] Fruit wine is a low-alcohol fermented wine. It is made from fresh fruit or fruit juice, fermented by yeast, and then processed through a series of processes. Fruit wine is rich in nutrients, such as: sugar, organic acid , esters, ethanol and multivitamins, etc. Regular drinking can beautify the skin, promote the body's metabolism and blood circulation, and can also treat anemia, prevent high blood pressure, arteriosclerosis, and cardiovascular and cerebrovascular diseases. With regard to the present society, the ratio of 15-20% is occupied in the fruit wine beverage alcohol, and the annual consumption of fruit wine per person on average can reach 6L. [0003] Stevia rebaudiand Bertoni (Stevia rebaudiand Bertoni) belongs to the genus Stevia of the Asteraceae family. It is native to the Iguazu Highlands and the Aman...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
Inventor 兰伟刘欢张源兰子君
Owner FUYANG NORMAL UNIVERSITY
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