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Mulberry blueberry wine and production process thereof

A production process, blueberry wine technology, applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve the problems of easy precipitation, single ingredients, poor taste, etc., and achieve improved fruit wine flavor, unique style, and complete fermentation Effect

Inactive Publication Date: 2018-07-20
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is to provide a kind of mulberry and blueberry wine with mulberries and blueberries as the main raw materials, so as to solve the technical problems of existing mulberry wine products such as single ingredients, poor taste, and easy precipitation, etc. The mulberry and blueberry wine with excellent typical flavor, clear wine color and unique style makes the mulberry and blueberry wine more nutritious and healthy and delicious

Method used

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  • Mulberry blueberry wine and production process thereof
  • Mulberry blueberry wine and production process thereof
  • Mulberry blueberry wine and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Select 10kg of fresh ripe mulberries and 2kg of fresh ripe blueberries, wash, destem, and crush, beat for 5 minutes with a beater, add 9.6g of potassium metabisulfite (0.08% of the total weight of mulberries and blueberries), and stir evenly; Glue compound enzyme and cellulase are mixed according to the mass ratio of 1:1, and the total enzyme accounts for 0%, 0.4%, 0.6%, 0.8% and 1.0% of the total mass of mulberry and blueberry respectively, and is added to the mulberry and blueberry slurry at a temperature of 22 Enzymolysis at ℃ for 8 hours to prepare mulberry and blueberry juice;

[0041] Pump the mulberry and blueberry juice into the fermenter with a slurry pump, add 22% white granulated sugar of the mulberry and blueberry juice quality, stir evenly, then add activated Saccharomyces cerevisiae (the addition is 0.5% of the mulberry and blueberry juice quality), and place in Sealed fermentation was carried out at 20°C, 22°C, 23°C and 24°C, and samples were taken every ...

Embodiment 2

[0043] Take the production of 10 tons of mulberry and blueberry wine as an example.

[0044] Select 10 tons of fresh ripe mulberries and 2 tons of fresh ripe blueberries, wash, destem, and crush, beat with a beater for 5 minutes, add 9.6kg of potassium metabisulfite (0.08% of the total weight of mulberries and blueberries), and stir evenly; Mix pectin compound enzyme and cellulase at a mass ratio of 1:1 to obtain 96 kg of total enzyme (0.8% of the total mass of mulberry and blueberry), add it to the mulberry and blueberry slurry, and enzymolyze it at a temperature of 22°C for 8 hours to obtain Mulberry blueberry juice;

[0045] The mulberry and blueberry juice is pumped into the fermenter with a slurry pump, add 2.6 tons of white granulated sugar (22% of the mulberry and blueberry juice quality), stir evenly, then add activated Saccharomyces cerevisiae (the addition is 0.5% of the mulberry and blueberry juice quality) ), placed at a temperature of 22°C for sealed fermentation...

Embodiment 3

[0050] Take the production of 5 tons of mulberry and blueberry wine as an example.

[0051] Choose 3 tons of fresh ripe mulberries and 3 tons of fresh ripe blueberries, wash, destem, crush, beat with a beater for 3 minutes, add 3.6kg of potassium metabisulfite (0.06% of the total weight of mulberries and blueberries), and stir evenly Add 7.2kg of pectin compound enzyme (0.12% of the total mass of mulberry and blueberry), and enzymolyze it for 20h at 15°C to obtain mulberry juice;

[0052] The mulberry blueberry juice is pumped into the fermenter with a slurry pump, adds 0.6 tons of white granulated sugar (10% of the mulberry blueberry juice quality), stirs evenly, and then adds activated Saccharomyces cerevisiae (the addition is 0.05% of the mulberry blueberry juice quality). ), placed at a temperature of 15°C for sealed fermentation, and when the total sugar content in the fermentation broth is determined to be below 3.0g / L and the alcohol content is 10-14% Vol, the fermentat...

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Abstract

The invention discloses mulberry blueberry wine and a production process thereof, and belongs to the technical field of food processing. Mulberry fruits and blueberries are taken as main raw materials, and the mulberry blueberry wine is made after washing, stalk removal, crushing, enzymolysis, fermentation, aging, clarification, filtration, cold treatment, sterilization, microfiltration, filling and packaging. The obtained mulberry blueberry wine is transparent, good in color, flavor and taste, typical and outstanding in flavor, clear in wine color, soft in taste, slightly sweet in your mouth,mellow in taste, fragrant in smell and lasting in aftertaste. The mulberry blueberry wine has effects of improving eyesight, tonifying the kidney, nourishing yin and moisturizing the lung, nourishingthe stomach and engendering liquid and enhancing the body immunity, the effect of benefitting by a small amount of drinking is achieved, and the mulberry blueberry wine has good industrialization prospects.

Description

technical field [0001] The invention relates to a mulberry and blueberry wine and a production process thereof, belonging to the technical field of food processing. Background technique [0002] Mulberry (Mulberry) is a near-ripe flower-gathering fruit of Moraceae and Morus, also known as mulberry and mulberry. The reputation of "King of Fruits". The herbal records of past dynasties record that mulberry can nourish yin and tonify kidney, black hair and eyes, and pleasing and youthful appearance. According to the "Compendium of Materia Medica", mulberry "is actually a mulberry, there are two kinds of white and black, and the driest." White mulberry is a kind of mulberry, rich in flavonols, phenolic acids and vitamins and other active ingredients, with liver benefits Kidney, nourishing yin and nourishing blood, invigorating the spleen and black hair and other effects. Studies have shown that white mulberry has various biological functions such as preventing brain nerve agin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/22C12H1/044C12H1/056C12H1/14A61K36/605A61P1/14C12R1/865
CPCA61K36/45A61K36/605C12G3/02C12H1/0408C12H1/0424C12H1/14C12H1/22A61K2300/00
Inventor 张丽霞陈婵冯进魏照辉
Owner JIANGSU ACAD OF AGRI SCI
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