Method for brewing mandarin duck fruit wine by using fructus M.micromalus Makino and fructus hippophae as raw materials

A sea red fruit and seabuckthorn wine technology, applied in the field of wine making, can solve the problems of not bringing visual beauty, not stimulating people's desire to drink, and low alcohol content of fruit wine

Inactive Publication Date: 2018-10-19
山西西府海棠酒业有限公司
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sugar content of sea red fruit is generally not higher than about 15BX, and it is even more impossible to reach 12% vol alcohol without adding sugar. Moreover, sea red fruit is hard, and the content of directly squeezed juice is very low, so the fruit wine alcohol made from sea red fruit is The alcohol content is low, which cannot meet the needs of drinkers, and most of the current wines are made from a single fruit, and the color is single after brewing, which cannot bring visual beauty and cannot stimulate people's desire to drink

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for brewing mandarin duck fruit wine with sea red fruit and seabuckthorn as raw materials, the specific operation steps are:

[0028] (1) Preparation of sea red fruit wine:

[0029] a. Sorting, cleaning, and transporting the red fruit to the cooking tank, adding water to boil, the mass ratio of red fruit and water is 1:0.7, maintaining the temperature above 95°C for 4 hours under stirring conditions, and obtaining the extract;

[0030] b. Rapidly cool down the extract to 50°C, add compound enzyme 50ppm, the mass ratio of compound enzyme to sea red fruit extract is 0.00005:1, keep the temperature at 40°C for 4 hours;

[0031] c. Centrifuge the slurry after enzymolysis, collect the separation liquid, and cool the separation liquid to 18-22°C;

[0032] d. Send the cooled separation liquid into the fermenter and do not fill it up. There must be a 20% gap between the liquid surface and the top wall of the tank. Add yeast. The yeast are Angel Yeast BV818 and RV7...

Embodiment 2

[0041] A method for brewing mandarin duck fruit wine with sea red fruit and seabuckthorn as raw materials, the specific operation steps are:

[0042] (1) Preparation of sea red fruit wine:

[0043] a. Sorting, cleaning, and transporting the red fruit to the cooking tank, adding water to boil, the mass ratio of red fruit and water is 1:0.8, maintaining the temperature above 95°C for 4.5 hours under stirring conditions, and obtaining the extract;

[0044] b. Rapidly cool down the extract to 55°C, add 50ppm compound enzyme, the mass ratio of compound enzyme to sea red fruit extract is 0.00005:1, keep the temperature at 50°C for 4 hours;

[0045] c. Centrifuge the enzymatic hydrolyzed slurry, collect the separation liquid, and cool the separation liquid to 20°C;

[0046]d. Send the cooled separation liquid into the fermenter and do not fill it up. There must be a 20% gap between the liquid surface and the top wall of the tank. Add yeast. The yeast are Angel Yeast BV818 and RV...

Embodiment 3

[0055] A method for brewing mandarin duck fruit wine with sea red fruit and seabuckthorn as raw materials, the specific operation steps are:

[0056] (1) Preparation of sea red fruit wine:

[0057] a. Sorting and cleaning the jellyfish, transporting it to a cooking tank, adding water to boil, the mass ratio of jellyfish and water is 1: 0.9, keeping the jellyfish and the jellyfish at a temperature above 95°C for 5 hours under stirring conditions, to obtain an extract;

[0058] b. Rapidly cool down the extract to 60°C, add compound enzyme 50ppm, the mass ratio of compound enzyme to sea red fruit extract is 0.00005:1, keep the temperature at 55°C for 4 hours;

[0059] c. Centrifuge the slurry after enzymatic hydrolysis, collect the separation liquid, and cool the separation liquid to 22°C;

[0060] d. Send the cooled separation liquid into the fermenter and do not fill it up. There must be a 20% gap between the liquid surface and the top wall of the tank. Add yeast. The yeas...

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 brewing a mandarin duck fruit wine by using fructus M.micromalus Makino and fructus hippophae as raw materials. The method comprises the following steps of preparation of a fructus M.micromalus Makino wine; preparation of a fructus hippophae wine; preparation of the final mandarin duck wine. The method has the advantages that the fructus M.micromalus Makino andthe fructus hippophae are sequentially added into a wine cup according to a certain ratio, so that the beautiful appearance with distinctive boundary of red color and green color is realized in the wine cup, just like a pair of mandarin ducks, and the vision beauty is shown for people; after mixing, the drinking mouth feel is soft, fragrant and sweet, the rich nutrients are contained, the effectsof refreshing mind, removing greasiness and fishy odor, softening blood vessels, relieving cough and removing phlegm, tonifying stomach and promoting digestion, activating blood activation and removing blood stasis and the like are realized; the mandarin duck fruit wine can be used as a healthy food to be drunk for a long time.

Description

technical field [0001] The invention belongs to the technical field of wine making, and in particular relates to a preparation method of mandarin duck fruit wine. Background technique [0002] Since the early 1990s, my country's fruit wine market has developed rapidly, and it is more favored by consumers in the alcohol consumption market. Because of the wide variety of fruits, it is no longer satisfied with wine as a kind of fruit wine. Fruit wine is brewed with fruit to save food. , nutritious, and have certain health-care effects, are very popular with consumers in the wine consumption market, and the market development prospect is very good. [0003] Haihong fruit is rich in nutrition, has the same source of medicine and food, and has a wide range of uses. The fruit contains 15.18% soluble sugar, 1.04% dichromatic acid, and 2.38mg / 100g vitamin C. In addition, it also contains various trace elements needed by the human body, including calcium 66.59 mg / g, iron 2.16mg / g, zin...

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): C12G3/02C12G3/04A61K36/73A61P1/14A61P25/00A61P11/10A61P11/14A61P9/00C12R1/865
CPCA61K36/185A61K36/73A61P1/14A61P9/00A61P11/10A61P11/14A61P25/00C12G3/02C12G3/04A61K2300/00
Inventor 王丽华乔培明
Owner 山西西府海棠酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap