Blackberry wine capable of delaying cell ageing and production method of blackberry wine
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A technology of cell aging and production method, which is applied in the field of food processing to achieve the effects of delaying cell aging, increasing health care functions, and mellow taste
Active Publication Date: 2018-05-04
南京禾谷生物科技有限公司
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There are existing literature reports about the brewing of blackberry fruit wine, but the current brewing method mainly refers to the wine brewing process, and there are still many problems in terms of quality and health care function
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Embodiment 1
[0029] Get blackberry 8kg, fresh wolfberry 2kg and ginkgo leaf 0.1kg, after washing, breaking, beating, allocating, add pectinase 2.02g (addition amount 0.02%), potassium metabisulfite 1.01g (addition amount 0.01%) and Yeast RC212 8.08g (addition amount 0.08%, Shanghai Jietu Industry and Trade Co., Ltd.) was fermented at 15°C. When the fermentation reached a sugar content of 40g / L, 8.08g of yeast RC212 (0.08%) was added again, and the temperature was raised to 30°C for secondary fermentation, during which oxygenation and mixing were performed every 2 hours. The yeast added for the second time was pre-activated in an activation solution containing 3% inulin, 0.01% ammonium bisulfite and 4% glucose at 30°C for 1 hour, the amount of oxygen added was 2.0 mg / L, and the mixing method for each time was The mixing time was 5 minutes. When the sugar content is below 4g / L during fermentation, the temperature is raised rapidly to 35°C and kept for 3 hours, and at the same time ultrasoni...
Embodiment 2
[0041] Take 100kg of blackberries, 10kg of fresh wolfberry and 2kg of ginkgo leaves, wash, crush, beat, and blend, then add 56g of pectinase (0.05%), 8.96g of potassium metabisulfite (0.008%) and yeast RC212 56g (addition amount 0.05%, Shanghai Jietu Industry and Trade Co., Ltd.), fermented at 20°C. When the fermentation reached a sugar content of 50g / L, 56g of yeast RC212 (0.05%) was added again, and the temperature was raised to 35°C for secondary fermentation, during which oxygenation and mixing were performed every 3 hours. The yeast added for the second time was pre-activated in an activation solution containing 6% inulin, 0.03% ammonium bisulfite and 5% glucose at 35°C for 0.5h, and the amount of oxygen added was 3.0mg / L. The mixing time is 10min. When the sugar content is below 4g / L during fermentation, the temperature is raised rapidly to 38°C and kept for 2 hours, and at the same time ultrasonic treatment is carried out, and the ultrasonic intensity is 20W / cm 2 , Ul...
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Abstract
The invention discloses blackberry wine capable of delaying cell ageing and a production method of the blackberry wine. The method comprises the steps of carrying out pre-fermentation, carrying out post-fermentation, stopping fermentation, carrying out enzymolysis, carrying out cold treatment and sterilizing. According to the method disclosed by the invention, fresh fructus lycii and folium ginkgoare added into blackberry raw materials according to a certain ratio; the fermentation is carried out so that the content of fructus lycii polysaccharide and flavone in the blackberry wine is increased; meanwhile, the quantity of saccharomycetes is increased in the post-fermentation; the saccharomycetes is self-dissolved in the wine through the enzymolysis and ultrasonic treatment to release a lot of functional substances including yeast polysaccharide, polypeptide, amino acid, nucleotide and the like, so that the health-care function of the blackberry wine is greatly increased; especially, the cell ageing can be delayed. According to the technology disclosed by the invention, high-quality blackberry fruit wine, which has excellent color, flavor and taste and integrates nutrients and health care as a whole, can be obtained.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a blackberry wine for delaying cell aging and a preparation method thereof. Background technique [0002] Blackberry, also known as Marin, raspberry, raspberry, etc., belongs to the subgenus Rubus of Rosaceae and is a small berry fruit tree of perennial shrubs. The commercial cultivation of blackberries began in Europe and North America in the 19th century, and was first introduced to China in 1986 by the Institute of Botany, Chinese Academy of Sciences, Jiangsu Province. Blackberry planting in Jiangsu Province is mainly distributed in Lishui, Nanjing, Ganyu, Lianyungang and its surrounding areas, accounting for about 80% of the planting area in my country. Blackberry fruit is sweet and sour and delicious, rich in nutrients, rich in sugar, organic acids, vitamins, salicylic acid, hematopoietic compounds, selenium, superoxide dismutase, etc., and has high nutritional va...
Claims
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