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Brewing process of wine with crabapples

A technology of crabapple fruit wine and crabapple fruit, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, plant raw materials, etc., can solve the problems of easily destroying active ingredients, low utilization rate of raw materials, etc. , the effect of improving utilization efficiency

Inactive Publication Date: 2018-11-02
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of brewing process of crabapple fruit wine, which improves the utilization ratio of crabapple fruit and has the functions of digestion, phlegm and body fluid, aiming at the defect that the existing crabapple fruit is easy to destroy its active components during processing, resulting in low utilization rate of raw materials. Sore throat, regulating qi and relieving depression, enhancing physical fitness and other health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of brewing process of Chinese crabapple fruit wine, is characterized in that, described brewing process adopts the following steps:

[0018] A. Raw material pretreatment: select mature crabapple fruit, calcium fruit, thorn horn melon, jabo fruit, niugala fruit, cut into 1cm after cleaning 3 10kg of crabapple fruit pieces, calcium fruit pieces, thorn horn melon pieces, Jiabao fruit pieces, and Niugao fruit pieces. , 1kg of nipple pieces are mixed evenly to prepare mixed raw materials, 10kg of mixed raw materials are placed in 35kg of alcoholic alcohol for 65% white wine to soak for 18 days, after soaking, filter to obtain soaked wine and mixed raw materials, and the mixed raw materials are mixed Drain the raw materials, put them into a beater for beating, and add 1200 mg of sodium ascorbate and 500 mg of potassium metabisulfite to 10 L of the slurry, and stir evenly to obtain crabapple pulp;

[0019] B. Enzymolysis: Add 0.008kg of pectinase and 0.005kg of cellula...

Embodiment 2

[0028] A kind of brewing process of Chinese crabapple fruit wine, is characterized in that, described brewing process adopts the following steps:

[0029] A. Raw material pretreatment: select ripe crabapple fruit, wash and cut into 1-2cm 3 For diced crabapple fruit, place the diced crabapple fruit in 2-3 times of its weight in white wine with an alcohol content of 66-70% and soak for 12-16 days. After soaking, filter to obtain soaked wine and diced crabapple fruit. Drain and drain, put into a beater for beating, and add 100-120mg / L sodium ascorbate to the slurry, stir evenly, and make crabapple slurry;

[0030] B. Enzymolysis: Add 0.04-0.06% pectinase and 0.02-0.03% cellulase by weight to the crabapple pulp, stir evenly, carry out compound enzymolysis in an environment of 45-50°C, and let stand for 5- 6h;

[0031] C. Deployment: Add glucose to the enzymatically hydrolyzed crabapple pulp to adjust the sugar content of the pulp to 25-28%, add citric acid to adjust the total ac...

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PUM

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Abstract

The invention discloses a brewing process of wine with crabapples. The brewing process is characterized in that the wine with the crabapples adopts the crabapples as raw materials and is prepared by the steps of pretreatment of raw materials, enzymolysis, blending, yeast activation, fermentation, mixing, aging, clarifying and filtering, filling and sterilization and the like. The brewing process disclosed by the invention has the beneficial effects that the crabapples are placed into high-concentration baijiu for soaking after being diced, so that the loss of nutrient substances is avoided; the soaked crabapples are pulped and are treated by compound enzyme, so that the benefit for separating out more nutrient substances of the crabapples is achieved, the utilization efficiency of the crabapples can be improved; after ageing, a compound clarifying agent is adopted for clarifying treatment, so that the finished wine with the crabapples is stable in color, transparent in wine body and soft in mouthfeel, and also has the health-care effects of improving appetite, enhancing digestion, maintaining beauty and keeping young and the like.

Description

technical field [0001] The invention relates to a brewing process of health-care wine, in particular to a brewing process of crabapple fruit wine. Background technique [0002] Begonia fruit, also known as Begonia wood, is an arbor of the order Parieta placenta, Garciniaceae, and Red Pachycarp. Begonia contains a lot of nutrients, such as sugars, multivitamins, organic acids, etc., which can supplement the needs of the human body. Nutrition, improve body function, enhance resistance to disease. Begonia fruit is rich in vitamins, organic acids and tannins, which can help the gastrointestinal tract to digest food, so it can be used to treat indigestion, food accumulation and abdominal distension. Present crabapple fruit is taken as the raw material of food or drink, and the crabapple fruit wine that is raw material processing with crabapple fruit, does not see relevant report. Contents of the invention [0003] The purpose of the present invention is to provide a kind of b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04A61K36/85A61P1/14A61P17/00
CPCC12G3/02A61K36/185A61K36/42A61K36/47A61K36/49A61K36/60A61K36/73A61K36/85A61P1/14A61P17/00C12G3/04A61K2300/00
Inventor 徐仁钰王放林
Owner 芜湖市三山区绿色食品产业协会