Production method of fructus lycii wine

A production method and a technology for wolfberry wine, which are applied in the field of food and beverage processing, can solve the problems of inconspicuous aroma of wolfberry wine, unimproved nutritional value, unstable wine body, etc., and achieve the effects of improving aroma and nutritional value and colloidal system stability.

Pending Publication Date: 2018-07-06
周子云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The aroma of wolfberry wine produced by the above technical scheme is not

Method used

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  • Production method of fructus lycii wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] 1) Preparation of wolfberry juice: dry wolfberry is hot-extracted to obtain wolfberry juice, and the wolfberry juice contains the extracted wolfberry residue;

[0064] 2) The first step of fermentation: the wolfberry juice is enzymatically hydrolyzed and sterilized, and the expanded seed liquid of Geotrichum candidum is inoculated, and the first fermentation liquid is obtained after 1 day of fermentation;

[0065] 3) Intermediate treatment: Add calcium carbonate powder to the fermentation broth in the first step, stir to fully dissolve it, and perform open backflow. Use the grain saccharification solution to adjust the solid content so that the alcohol content during the later alcohol fermentation can reach at least 12°;

[0066] 4) Heat treatment: the first fermentation broth of intermediate treatment is heat treated at 75-90°C for 15-16 seconds;

[0067] 5) Alcohol fermentation: the processed fermentation broth is 1:1 inoculated with Saccharomyces cerevisiae and Kluyveromyces ...

Embodiment 2

[0078] 1) Preparation of wolfberry juice: dry wolfberry is subjected to hot extraction to prepare wolfberry juice, and the wolfberry juice does not contain the extracted wolfberry residue;

[0079] 2) The first step of fermentation: Lycium barbarum juice is enzymatically hydrolyzed, sterilized, inoculated with Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus rhamnosus, Leuconostoc mesenteroides subspecies of mesenteric seed liquid in equal proportions, fermentation 5 Tiande first fermentation broth;

[0080] 3) Intermediate treatment: Add calcium carbonate powder to the fermentation broth in the first step, stir to fully dissolve, and perform open inversion, adjust the solid content with fructose syrup, so that the alcohol content of the later alcohol fermentation can reach at least 3-12° ;

[0081] 4) Alcohol fermentation: the processed fermentation broth is inoculated with Saccharomyces cerevisiae for alcohol fermentation, the fermentation temperature is 16-26°C,...

Embodiment 3

[0092] 1) Preparation of wolfberry juice: dried wolfberry is soaked in water and beaten to prepare wolfberry juice;

[0093] 2) The first fermentation: the wolfberry juice is enzymatically hydrolyzed, sterilized, inoculated with Lactobacillus plantarum expansion solution, and fermented for 2 days to obtain the first fermentation solution;

[0094] 3) Intermediate treatment: Add calcium carbonate powder to the fermentation broth in the first step, stir to fully dissolve, and perform open backflow, adjust the solid content with sugar, so that the alcohol content of the later alcohol fermentation can reach at least 3-12°;

[0095] 4) Heat treatment: the fermentation broth of the first step of intermediate treatment is heat treated, and the treatment conditions are: 90°C, heat preservation for 15 seconds;

[0096] 5) Alcohol fermentation: the processed fermentation broth is inoculated with Kluyveromyces marxianus for alcohol fermentation, the fermentation temperature is 26°C, and the skin ...

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Abstract

The invention discloses a production method of fructus lycii wine. The production method comprises the following steps: preparing fructus lycii juice; carrying out step fermentation; carrying out intermediate treatment and heat treatment; carrying out alcoholic fermentation, aging, stabilized fining or carrying out ultrafiltration treatment and filtering to obtain mature fructus lycii wine; then blending and filling to obtain the fructus lycii wine. The mature fructus lycii wine can be used for preparing fructus lycii wine with high alcohol content and sparkling the fructus lycii wine. The production method of the fructus lycii wine, disclosed by the invention, has the advantages that the aroma and nutritional value of the fructus lycii wine are improved and the stability of the fructus lycii wine is improved.

Description

Technical field [0001] The invention belongs to the field of food and beverage processing, and specifically relates to a production method of wolfberry wine. Background technique [0002] Wolfberry is a medicine and food item announced by the Ministry of Health. V contained in wolfberry A , V B , V C And V E All have strong antioxidant capacity, especially V in the water phase C And V in the lipid phase E , Has become the standard substance of the corresponding antioxidant effect. The β-carotene, lutein, zeaxanthin, cryptoxanthin, etc. contained in wolfberry have strong antioxidant capacity, and all have the effect of eliminating singlet oxygen. Although the elimination ability is different, Better than V E The elimination ability is dozens of times greater, can effectively kill free radicals, and has a good defense and healing effect on human tissues from oxidative damage. Lycium barbarum is also rich in flavonoids, and flavonoids have a strong inhibitory effect on lipid perox...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12H1/22
CPCC12G3/02C12G3/04C12H1/22
Inventor 不公告发明人
Owner 周子云
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