Brewing process of fermentation type Chinese wolfberry wine
A wolfberry wine and fermentation type technology, applied in the field of winemaking, can solve the problems of incomplete extraction of bioactive components, poor taste of wolfberry wine, unstable properties, etc., and achieve the effects of clear and transparent products, low alcohol content, and stable properties.
Inactive Publication Date: 2018-06-29
宜宾市云天曲酒厂
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Problems solved by technology
However, the wolfberry wine obtained by this method has poor taste, unstable properties, and easy precipitation, and the bioactive components in the wolfberry are not completely extracted, and the preservation rate is low.
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Embodiment Construction
[0012] Below in conjunction with embodiment technical solution of the present invention is further described:
[0013] The invention provides a kind of brewing process of fermented wolfberry wine, comprising the following steps:
[0014] 1) Preparation of Lycium barbarum juice: After cleaning Lycium barbarum, soak it in warm water at 70°C for 2 hours (material-to-water ratio = 1:10), then crush it with a tissue grinder, filter, and then further refine it with a high-speed homogeneous disperser Lycium barbarum tissue;
[0015] 2) Preparation of jujube juice: Dried jujube→cleaning→3 times water boiling for 5min→juice discarding→5 times water 70℃, 8h→filtering and collecting jujube juice→residue plus 5 times water 70℃, 8h→filtering→four layers of gauze Squeeze the juice → merge the jujube juice;
[0016] 3) deployment: add jujube juice and white sugar to wolfberry juice according to the production formula, to improve the nutritional value of wolfberry wine;
[0017] 4) Activat...
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The invention relates to the technical field of wine making, in particular to a brewing process of fermentation type Chinese wolfberry wine. The brewing process comprises the following steps: preparing Chinese wolfberry juice: after completely washing the fruit of Chinese wolfberry, soaking the fruit of Chinese wolfberry with warm water with the temperature of 70 DEG C for 2 hours (the ratio of the material to the water is equal to 1:10), crushing by a tissue triturator, filtering, and further thinning the Chinese wolfberry tissue by a high-speed homogenous dispersing machine; preparing jujubejuice: taking dried jujubes, cleaning, boiling with water in an amount which is 3 times that of the jujubes for 5 minutes, taking or rejecting juice, putting into water in an amount which is 5 timesthat of the material and heating at 70 DEG C for 8 hours, filtering and collecting jujube juice, adding water, in an amount which is 5 times that of the residues, into residues and heating at 70 DEG Cfor 8 hours, filtering, squeezing the juice by four-layer gauze, and combining the jujube juice; and blending: adding the jujube juice and white sugar into the Chinese wolfberry juice according to the production formula so as to improve the nutritional value of the Chinese wolfberry wine. The fermentation type Chinese wolfberry wine brewed by the brewing process of the fermentation type Chinese wolfberry wine of the technical scheme has the characteristics of low alcohol strength, good taste, stable performance, clear and transparent product and high retention rate of bioactive components.
Description
technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of fermented wolfberry wine. Background technique [0002] Lycium barbarum is the fruit of Lycium barbarum, a plant of the family Solanaceae. Lycium barbarum has the functions of nourishing the lungs, clearing the liver, nourishing the kidneys, nourishing qi, generating essence, helping yang, tonifying deficiency and fatigue, strengthening muscles and bones, cowardice, and improving eyesight. Modern studies have proved that the chemical components of wolfberry mainly contain carotene, polysaccharides of wolfberry, betaine, etc. These ingredients make wolfberry have the functions of improving body immunity, anti-tumor, protecting liver, hematopoiesis, promoting body growth, lowering blood sugar, lowering blood pressure, and lowering cholesterol. and other effects. In recent years, many researches have been carried out on the deep processing of wolfberry at home ...
Claims
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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 雷开文邓波
Owner 宜宾市云天曲酒厂