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Brewing technology of loquat fruit wine

A loquat and fruit wine technology, applied in the field of winemaking, can solve the problems of little health care effect, and achieve the effect of good economy and broad technical prospects.

Inactive Publication Date: 2018-02-23
ZHANGSU CITY XINRUITE HEALTH PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the known technology, the patent No. 200310101119.X for ginger wine discloses a kind of wine blended with ginger juice, and the actual health care effect of this wine is very little

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Making fresh white grape juice: use the fresh fruit of seedless white grape varieties to be cleaned and crushed to squeeze the juice, and the fresh juice obtained is immediately sterilized at 85°C for 15 seconds, and then discharged after sterilization At a temperature of 45°C, add 80ppm of sulfur dioxide, then seal the container and let it cool down naturally for later use;

[0022] (2), rinse the loquat fruit, remove the core, and make a beating to obtain the loquat slurry;

[0023] (3) Mix the loquat slurry and fresh white grape juice at a mass ratio of 4:8, put it into a fermentation tank and stir evenly, measure the starch content in the mixture, sterilize it at 80°C for 15 seconds, cool down to 37°C, and saccharify at a constant temperature After 12 hours of saccharification, lower the temperature to 18°C, measure the total sugar at this time, and add artificial yeast to ferment;

[0024] (4), the loquat core and ginger that obtain in step (2) are pulverized ...

Embodiment 2

[0029] (1) Making fresh white grape juice: fresh fruit of seedless white grape variety is used, cleaned and crushed to squeeze the juice, and the resulting fresh juice is immediately sterilized at 90°C for 15 seconds, and discharged after sterilization At a temperature of 50°C, add 80ppm of sulfur dioxide, then seal the container and let it cool down naturally for later use;

[0030] (2), rinse the loquat fruit, remove the core, and make a beating to obtain the loquat slurry;

[0031] (3) Mix the loquat slurry and fresh white grape juice at a mass ratio of 4:8, put it into a fermenter and stir evenly, measure the starch content in the mixture, sterilize it at 85°C for 15 seconds, cool down to 35°C, and saccharify at a constant temperature 20 hours, after saccharification, lower the temperature to 18-20°C, measure the total sugar at this time, add artificial yeast to ferment;

[0032] (4), the loquat core and ginger that obtain in step (2) are pulverized together, and the mass...

Embodiment 3

[0037] (1) Making fresh white grape juice: fresh fruit of seedless white grape variety is used, cleaned and crushed to squeeze the juice, and the resulting fresh juice is immediately sterilized at 90°C for 15 seconds, and discharged after sterilization At a temperature of 50°C, add 80ppm of sulfur dioxide, then seal the container and let it cool down naturally for later use;

[0038] (2), rinse the loquat fruit, remove the core, and make a beating to obtain the loquat slurry;

[0039] (3) Mix loquat slurry and fresh white grape juice at a mass ratio of 4:8, put them into a fermenter and stir evenly, measure the starch content in the mixture, sterilize it at 85°C for 15 seconds, cool to 35°C, add Saccharification enzyme with 0.1% of the total mass of loquat slurry and white grape fresh juice, saccharification at constant temperature for 20 hours, after saccharification, lower the temperature to 18-20°C, measure the total sugar at this time, add 0.1% of the total mass of loquat ...

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PUM

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Abstract

The invention discloses a brewing technology of loquat fruit wine. The brewing technology comprises the following steps of mixing fresh juice of white grape and loquat slurry, fermenting, and crushingloquat kernel and fresh ginger according to a mass ratio of 1:1; after the loquat kernel and the fresh ginger are crushed, mixing with brown sugar according to a mass ratio of 2:1, adding into a fermenting liquid, and fermenting. The brewing technology has the advantages that the natures and flavors of the fresh ginger, the loquat and the white grape are neutral, the sweet flavor of the loquat isrealized, and the fresh and heavy styles of the white grape wine are also realized; the health-care effects of warming middle and arresting vomit, detoxifying, expelling phlegm and relieving cough, producing body fluid and moistening lung, and clearing heat and tonifying stomach are realized.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a brewing process of loquat fruit wine. Background technique [0002] Loquat is a famous traditional fruit in my country. It is slightly cool in nature and sweet in taste. Loquat fruit has the effects of eliminating phlegm and relieving cough, promoting body fluid and moistening lung, clearing away heat and invigorating stomach. Loquat is rich in vitamins, anti-cancer and anti-cancer substances such as amygdalin and resveratrol. As a natural health fruit, loquat is very popular. However, loquats have poor storage resistance, are difficult to keep fresh, and are inconvenient to transport. Therefore, the price of loquats is low and difficult to sell, and the added value is low. Although there are products that process loquats into cans, the output is not high, and the added value is not high enough. In order to exploit the utilization value of loquat, the bibliograph...

Claims

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Application Information

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IPC IPC(8): C12G1/022A61K36/9068A61P11/00A61P39/02A61P1/08A61P11/10A61P11/14A61P1/04
CPCA61K36/73A61K36/87A61K36/9068C12G1/0203A61K2300/00
Inventor 陈振华
Owner ZHANGSU CITY XINRUITE HEALTH PROD CO LTD
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