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Blackberry wine and brewing method of blackberry wine

A kind of blackberry wine and blackberry technology, applied in the field of wine making, can solve the problems that blackberry wine is difficult to satisfy and the nutritional impact of additives on blackberry wine, etc., and achieve the effect of fresh and bright wine quality, unique taste and rich nutrition

Inactive Publication Date: 2018-03-06
何春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the continuous development of society, the pace of life is getting faster and faster, leading to irregular life and diet. Now people pay more and more attention to the conditioning of their own bodies, and their awareness of health care is getting stronger and stronger; Its nutrition and medicinal effect have strong health-care effects, and are deeply favored and sought after by people, but now most of the processing of blackberries is to process some blackberries. Patent 201210082133.9 discloses a brewing method and patent of blackberry health-care fruit wine No. 201710199852.1 discloses a blackberry health-care wine and its preparation method, all of which use common koji medicine for fermentation and preparation, making it difficult for the produced blackberry wine to meet people's needs for health care. Add acetic acid, sodium caseinate, gelatin and other additives, the use of additives will affect the nutrition of blackberry wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of brewing method of blackberry wine, comprises the following steps:

[0027] (1) Preparation of Quyao:

[0028] ① Raw material preparation: select 6Kg of Polygonum japonica, 4Kg of wild grape, 6Kg of wild persimmon, 4Kg of sweet potato, 6Kg of Sagevine and 4Kg of Sagevine, which are free from diseases and insect pests.

[0029] ② Mixing: Mix the cleaned herbs and rice in a ratio of 2:8, mix evenly, crush and sieve through a pulverizer to obtain the mixed material, and set aside;

[0030] ③ Preparation of glutinous rice pulp: select 30Kg of glutinous rice with full grains, soak it in water for 4 hours and put it in a beater to make glutinous rice pulp for later use;

[0031] ④ Koji making: Pour the mixed material and the fermented blackberry pomace of the previous batch into the container while stirring and pour in the glutinous rice slurry, so that the glutinous rice slurry fully wets the mixed material, and keep squeezing and kneading until viscous liquid seep...

Embodiment 2

[0038] A kind of brewing method of blackberry wine, comprises the following steps:

[0039] (1) Preparation of Quyao:

[0040] ① Raw material preparation: select 5Kg of Polygonum spicosa, 5Kg of wild grape, 5Kg of wild persimmon, 5Kg of sweet potato, 5Kg of Sagevine and 5Kg of Sagevine, which are free from diseases and insect pests, clean them, slice them and dry them naturally, and set them aside;

[0041] ② Mixing: Mix the cleaned herbs and rice in a ratio of 2:8, mix evenly, crush and sieve through a pulverizer to obtain the mixed material, and set aside;

[0042] ③ Preparation of glutinous rice pulp: select 30Kg of glutinous rice with full grains, soak it in water for 5 hours and put it in a beater to make glutinous rice pulp for later use;

[0043] ④ Koji making: Pour the mixed material and the fermented blackberry pomace of the previous batch into the container while stirring and pour in the glutinous rice slurry, so that the glutinous rice slurry fully wets the mixed m...

Embodiment 3

[0050] A kind of brewing method of blackberry wine, comprises the following steps:

[0051] (1) Preparation of Quyao:

[0052] ① Raw material preparation: select 4Kg of Polygonum japonica, 6Kg of wild grape, 4Kg of wild persimmon, 6Kg of sweet potato, 4Kg of Daxueteng, and 6Kg of Xiaoxueteng, which are free from diseases and insect pests.

[0053] ② Mixing: Mix the cleaned herbs and rice in a ratio of 2:8, mix evenly, crush and sieve through a pulverizer to obtain the mixed material, and set aside;

[0054] ③ Preparation of glutinous rice pulp: select 30Kg of glutinous rice with full grains, soak it in water for 6 hours and put it in a beater to make glutinous rice pulp for later use;

[0055] ④ Koji making: Pour the mixed material and the fermented blackberry pomace of the previous batch into the container while stirring and pour in the glutinous rice slurry, so that the glutinous rice slurry fully wets the mixed material, and keep squeezing and kneading until viscous liquid...

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Abstract

The invention discloses blackberry wine and a brewing method of the blackberry wine. The blackberry wine comprises the following raw materials in parts by weight: 100 parts of blackberry, 120 parts ofrice, 30 parts of glutinous rice, 4-6 parts of red-knees herb, 4-6 parts of vitis amurensis, 4-6 parts of wild persimmon, 4-6 parts of sweet potato, 4-6 parts of sargentgloryvine stem and 4-6 parts of dchisandra propingua var. sinensis. The brewing method of the wine comprises the steps of (1) starter preparation: material preparation, mixing, glutinous rice pulp preparation and starter propagation, and (2) blackberry wine brewing: material selection, material preparation, starter preparation, brewing and aging. The blackberry wine prepared by fermentation and starter propagation of the blackberry via a Chinese herbal medicine starter is clear and transparent, fresh and natural in fragrance, unique in taste, moderately sweet and sour and nutrient-rich, further has a certain food therapy effect and is free from any additive.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to blackberry wine and a brewing method thereof. Background technique [0002] The blackberry fruit is purple-red and black, and it is an egg-shaped aggregate fruit. The weight of a single fruit is about 8 grams to 15 grams. The berries contain 16 kinds of amino acids, the total sugar content is 3.98%, the total acid content is 2.24%, vitamin E70-160μg / g, Vitamin C 22.1mg / 100g, superoxide dismutase (SOD) content 1579-2151ug / g, selenium (with cancer prevention and treatment effect) content is as high as 2.07ug / g, which is rare in various fruits. The content of physiologically active substances is high, and it has the effects of promoting metabolism, lowering blood pressure, lowering blood fat, and arrhythmia. In 1993, the World Food and Agriculture Organization (FAO) recommended it as the third-generation fruit in the world. At the same time, the sugar, organic acid, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/87A61P1/14
Inventor 何春燕
Owner 何春燕
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