Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing health-caring beverage by using grape brandy still residue

A technology for health-care beverage and brandy, which is applied in the preparation of health-care beverages, uses grape brandy distillation residue to prepare health-care beverages, can solve the problems of loss of nutrients and pollute the environment, and achieve the effects of stimulating secretion, improving the environment and reducing costs.

Inactive Publication Date: 2018-07-27
HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the distillate is basically discarded, which not only pollutes the environment but also causes a large amount of nutrient loss.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing health-caring beverage by using grape brandy still residue
  • Method for preparing health-caring beverage by using grape brandy still residue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1 A method for preparing a health beverage by using grape brandy distillation raffinate

[0030] This embodiment is a method for preparing a health beverage by using grape brandy distillation raffinate, which is carried out in sequence according to the following steps:

[0031] (11) Prepare grape brandy to obtain grape brandy raffinate A1, the preparation steps are as follows:

[0032] a11, wine grapes are sorted, destemmed, crushed, and squeezed to obtain grape juice A11;

[0033] a12. Add 160mg / L potassium metabisulfite and 500u / L pectinase to the grape juice A11 obtained in step a11 to soften the plant cell wall and clarify the juice, let stand at 25°C for 24h, separate the supernatant juice by siphon method and remove After precipitation, A12 was obtained;

[0034] a13. Inoculate Saccharomyces cerevisiae into fruit juice A12 to carry out alcoholic fermentation, the inoculum amount of yeast is 0.3g / L, and ferment at 30°C. When the residual sugar drops below...

Embodiment 2-5

[0040] Embodiment 2-5 Utilize the method of grape brandy distilled raffinate to prepare health drink

[0041] The following examples are respectively a method for preparing a health beverage by utilizing grape brandy distilled raffinate, the preparation process is similar to Example 1, the only difference is that the corresponding technical parameters in the process are different, specifically as follows:

[0042]

[0043] The preparation method of the above embodiment is simple, and the process is easy to control. The prepared health drink has a bright color, a round, plump, sweet and sour taste, has a compound flavor of grass and berries, is rich in nutrition, and has strong health care effects.

Embodiment 6

[0044] Embodiment 6 utilizes the method for preparing health drink of different raw materials

[0045] In order to explore the influence of grape brandy residual liquor on the mouthfeel and flavor of health drinks, the following research experiments were carried out in this example. The specific preparation process is similar to that of Example 1, except that the corresponding raw materials are different.

[0046] Group A: the raw materials provided in Example 1;

[0047] Group B: compound deployment of distilled grape brandy and Aronia fruit juice;

[0048] Group C: use the blended liquid and Aronia fruit juice to compound blend, wherein the sugar content in the blended liquid is 0.5-4.0g / L (based on glucose), tartaric acid is 5-6g / L, and citric acid is 1-3g / L.

[0049]

[0050] It can be drawn from the above table that the health drinks made by the present invention have higher scores in each evaluation index, while the mouthfeel of group B is irritating, bland and dis...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing a health-caring beverage by using grape brandy still residue. The grape brandy still residue and an aronia melanocarpa fruit juice are mixed and blendedto prepare the health-caring beverage. The preparation process is simple, control is easy, the health-caring beverage has the advantages of clear color, rich mouthfeel, and sweet and sour taste, has composite flavor of grass and berry, has abundant nutrition, and has strong health-caring efficacy. The method is suitable for preparing the health-caring beverage by using the grape brandy still residue.

Description

technical field [0001] The invention belongs to the field of brewing beverages, and relates to a preparation method of a health beverage, in particular to a method for preparing a health beverage by using grape brandy distillation residue. Background technique [0002] Brandy is a distilled wine made from grapes through fermentation, distillation, storage and aging. During the preparation process of grape brandy, a large amount of distillate is produced while the brandy is obtained by distillation. The brandy raffinate contains a large amount of non-volatile nutrients such as organic acids derived from wine grapes, vitamins, minerals, and yeast metabolites produced during fermentation. Due to the poor smell, color and mouthfeel of the residual liquor, the main reason is that the brandy distillation process extracts the aroma substances of the original wine. At present, the distillate residue is basically discarded, which not only pollutes the environment but also causes a ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G1/04C12G1/022C12G1/00C12R1/865
CPCC12G1/00C12G1/02C12G1/0203C12G1/04
Inventor 李艳文淑婷牟德华
Owner HEBEI UNIVERSITY OF SCIENCE AND TECHNOLOGY