Brewing method of tartary buckwheat and roxburgh rose fruit wine

A technology of tartary buckwheat prickly pear and fruit wine, which is applied in the field of fruit wine brewing, can solve problems such as poor taste, and achieve the effects of improving taste, good taste and increasing utilization rate

Inactive Publication Date: 2018-11-27
安徽智联管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, tartary buckwheat has high nutritional value, but it tastes bitter and has a bad taste. It is supplemented with thorn pear and processed into tartary buckwheat roxburghii fruit wine to improve the taste of raw materials, and at the same time realize the rational utilization of raw materials and improve its health value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of brewing method of tartary buckwheat prickly pear fruit wine, concrete operation steps are:

[0019] (1) Tartary buckwheat pretreatment: select fresh and high-quality tartary buckwheat rhizomes, supplemented with a small amount of babu root, gangmegen and silver bupleurum, wash and drain, and soak in 12% rice vinegar solution for 3 hours , remove and drain;

[0020] (2) Freeze-drying: After the drained tartary buckwheat is pre-cooled at -25°C for 2 hours, it is quickly put into the drying chamber and vacuumized until the vacuum degree in the drying chamber is maintained at 35Pa. Dry at -18°C for 5 hours; then raise the temperature to 45°C and maintain for 3 hours, maintain the vacuum degree in the drying chamber at 25Pa, until the raw material is dried to a water content of 1%; grind, the particle size is 80µm, and the obtained bitter buckwheat flour;

[0021] (3) Extraction: use a multi-stage continuous countercurrent extraction machine, add demineralized wa...

Embodiment 2

[0028] A kind of brewing method of tartary buckwheat prickly pear fruit wine, concrete operation steps are:

[0029] (1) Tartary buckwheat pretreatment: choose fresh and high-quality tartary buckwheat rhizomes, supplemented with a little Huhuanglian, vine pear root and Imperata rhizome, wash and drain, soak in 12% rice vinegar solution for 5 hours, remove Drain out;

[0030] (2) Freeze-drying: After the drained tartary buckwheat is pre-cooled at -25°C for 2 hours, it is quickly put into the drying chamber and vacuumized until the vacuum degree in the drying chamber is maintained at 35Pa. Dry at -18°C for 5 hours; then raise the temperature to 45°C and maintain for 3 hours, maintain the vacuum degree in the drying chamber at 25Pa, until the raw material is dried to a water content of 1%; crush, the particle size is 100µm, and the obtained bitter buckwheat flour;

[0031] (3) Extraction: use a multi-stage continuous countercurrent extraction machine, add 35°C demineralized wat...

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PUM

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Abstract

The invention discloses a brewing method of tartary buckwheat and roxburgh rose fruit wine and belongs to the field of fruit wine processing. The brewing method is characterized in that healthy tartary buckwheat and roxburgh roses are taken as raw materials, nutrients of the raw materials are effectively retained after pre-treatment, freeze drying and digestion of the tartary buckwheat and pretreatment, inoculated fermentation, ageing, extraction, aroma enhancement after ripening and filling of the roxburgh roses, and utilization rate of the raw materials is increased; meanwhile, taste of thefinished fruit wine is improved, the obtained tartary buckwheat and roxburgh rose fruit wine is good in color, aroma and taste and also has the curative effect of moistening the lung, eliminating phlegm and strengthening the stomach and the like.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of tartary buckwheat prickly pear fruit wine. Background technique [0002] Tartary buckwheat, that is, tartary buckwheat, scientific name Tartary buckwheat, is a rare medicinal and edible crop in nature. According to the "Compendium of Materia Medica" records: tartary buckwheat is bitter in taste, cold in nature, can strengthen the stomach, strengthen energy, and maintain spirit. Benefit the eyes and ears, refine the five viscera; tartary buckwheat has been recorded in "Qianjin Yaofang", "Dictionary of Chinese Medicine" and related documents: it can soothe the nerves, activate qi and blood, lower qi and widen the intestines, clear away heat, swelling and pain, and dispel accumulation Resolving stagnation, clearing the intestines, moistening the intestines, laxative, relieving cough, relieving asthma, anti-inflammation, anti-allergy, strengthening the heart, losi...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/815A61P1/14A61P11/00A61P11/10C12R1/865
CPCC12G3/02A61K36/342A61K36/355A61K36/47A61K36/60A61K36/61A61K36/70A61K36/738A61K36/815A61P1/14A61P11/00A61P11/10A61K2300/00
Inventor 汪国胜陈明鑫
Owner 安徽智联管理咨询有限公司
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