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Preparation method of sea-buckthorn red koji wine

A technology of seabuckthorn red koji wine and seabuckthorn fruit juice, which is applied in the field of preparation of seabuckthorn red koji wine, can solve the problems of low leaching rate of nutrients, low utilization rate of seabuckthorn fruit, rough and layered wine body, etc., and achieve low alcohol content and strong flavor. Excellent, soft-tasting effect

Inactive Publication Date: 2018-08-24
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the seabuckthorn fruit products on the market at this stage are simple in production process, and the utilization rate of seabuckthorn fruit is low. Most of the seabuckthorn fruit wine is soaked in high-concentration white wine. So it is necessary to develop a new preparation method of seabuckthorn red yeast wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Wash the rice and soak it in water for 30 minutes, drain it and put it in a steamer to steam until the rice grains have no white heart, put the steamed rice into the ultra-clean workbench, after cooling, put the rice into conical flasks, put them into Shake the Monascus seed liquid, put it in a constant temperature and humidity incubator with a temperature of 35°C and a humidity of 80%, and cultivate it for 3 days, then adjust the temperature to 33°C and cultivate it for 4 days, and put the cultivated red yeast rice into an oven at 40°C Ventilate and dry until the water content is about 15% to obtain red yeast rice;

[0023] (2) Wash and crush the seabuckthorn fruit, separate the skin dregs from the juice to obtain fruit juice, centrifuge the above-mentioned fruit juice with a high-speed centrifuge at 6000r / min for 5min, and then use six layers of gauze to filter to obtain a juice containing only a small amount of oil. Add pectinase to it for enzymolysis, the additi...

Embodiment 2

[0029] (1) Wash the rice and soak it in water for 30 minutes, drain it and put it in a steamer to steam until the rice grains have no white heart, put the steamed rice into the ultra-clean workbench, after cooling, put the rice into conical flasks, put them into Shake the Monascus seed liquid, put it in a constant temperature and humidity incubator with a temperature of 35°C and a humidity of 80%, and cultivate it for 3 days, then adjust the temperature to 33°C and cultivate it for 4 days, and put the cultivated red yeast rice into an oven at 40°C Ventilate and dry until the water content is about 15% to obtain red yeast rice;

[0030] (2) Wash and crush the seabuckthorn fruit, separate the skin dregs from the juice to obtain fruit juice, centrifuge the above-mentioned fruit juice with a high-speed centrifuge at 6000r / min for 5min, and then use six layers of gauze to filter to obtain a juice containing only a small amount of oil. Add pectinase to it for enzymolysis, the additi...

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Abstract

The invention provides a preparation method of sea-buckthorn red koji wine. The preparation method comprises the following steps: carrying out degreasing treatment on sea-buckthorn juice to obtain degreased juice; after carrying out deacidification treatment on the degreased juice, carrying out sterilization; after sub-packaging the sterilized juice, adjusting sugar content; then adding red koji and potassium metabisulfite, and inoculating a yeast and fermenting; after fermentation is finished, filtering to obtain a clarified wine body; filling and sterilizing to obtain finished-product sea-buckthorn red koji wine. According to the preparation method provided by the invention, the brewed wine body has low alcohol content, a good flavor and a soft mouthfeel and accords with pursuits of modern consumers; meanwhile, nutrient substances in sea-buckthorns are sufficiently fused into the wine body; the red koji is added so that the wine body is colored, and a metabolic product of the red koji also can improve the functional effect of the sea-buckthorn fruit wine.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of seabuckthorn red yeast rice wine. Background technique [0002] Seabuckthorn has high nutritional value and is rich in vitamin C, vitamin E, vitamin B, folic acid and carotene. In addition, seabuckthorn also contains a large number of biologically active substances, which have high health care functions. However, most of the seabuckthorn fruit products on the market at this stage are simple in production process, and the utilization rate of seabuckthorn fruit is low. Most of the seabuckthorn fruit wine is soaked in high-concentration white wine. So it is necessary to develop a new preparation method of seabuckthorn red yeast wine. Contents of the invention [0003] The purpose of the present invention is to solve the problems in the above-mentioned prior art and provide a new preparation method of seabuckthorn red yeast rice wine. [0004] For rea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李丽刘军李雨芹章宇丹帖余宋柯陈亚林王大俊刘宇双
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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