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Preparation method of raspberry alpha-dry red wine

A dry red and raspberry technology, applied in the preparation of raspberry α-dried red, processing and modulation of fermented fruit wine, can solve problems such as not suitable for ordinary consumption, inedible for people with sugar intolerance, high acidity, etc.

Inactive Publication Date: 2018-11-30
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, raspberry contains a large amount of citric acid because of its fruit, so its acidity is too large, so it is not suitable for ordinary consumption; although adding a large amount of sucrose, honey and other sugars can give a better sweet and sour taste, it causes many sugars to be unhealthy. Tolerant people cannot eat

Method used

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  • Preparation method of raspberry alpha-dry red wine
  • Preparation method of raspberry alpha-dry red wine
  • Preparation method of raspberry alpha-dry red wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of raspberry α-dry red, concrete steps are as follows:

[0025] (1) Weigh fresh red raspberry fruit, blanching in 10 times of 100°C water for 10 minutes;

[0026] (2) extract the red raspberry fruit after blanching in step (1) with a twin-screw juice extractor, and separate to obtain red raspberry juice;

[0027] (3) Utilize sodium phosphate to adjust the acidity of red raspberry juice;

[0028] (4) After the pH of the red raspberry juice reaches 3.1-3.6, carry out fermentation, add 0.03 parts of yeast, 17 parts of white granulated sugar to 100 parts of red raspberry juice, seal in water, and ferment for 20 days at 25°C;

[0029] (5) After the fermentation is over, import the wine liquid fermented in the upper layer into the aging tank, adjust the sweetness with aspartame, add 4 parts of aspartame to 100 parts of the wine liquid, and age for 120 days at 20°C;

[0030] (6) Membrane filtration is carried out to the wine liquid after aging, a...

Embodiment 2

[0032] A kind of preparation method of raspberry α-dry red, concrete steps are as follows:

[0033] (1) Weigh the red raspberry fruit thawed at 15°C, and blanch it in 15 times the water of 80°C for 15 minutes;

[0034] (2) extracting the red raspberry fruit after blanching in step (1) with a juice extractor, and separating to obtain red raspberry juice;

[0035] (3) Utilize apple juice to adjust the acidity of red raspberry juice;

[0036] (4) After the pH of the red raspberry juice reaches 3.1-3.6, carry out fermentation, add 0.02 part of yeast, 15 parts of white granulated sugar to 100 parts of red raspberry juice, seal in water, and ferment for 15 days at 35°C;

[0037] (5) After the fermentation is finished, import the wine liquid fermented in the upper layer into the aging tank, adjust the sweetness with mogroside, add 6 parts mogroside to 100 parts wine liquid, and age at 25°C for 90 days;

[0038] (6) Membrane filtration is carried out to the wine liquid after aging, ...

Embodiment 3

[0040] A kind of preparation method of raspberry α-dry red, concrete steps are as follows:

[0041] (1) Weigh the red raspberry fruit thawed at 20°C, blanching in 12 times the water of 90°C for 13 minutes;

[0042] (2) extracting the red raspberry fruit after blanching in step (1) with a juice extractor, and separating to obtain red raspberry juice;

[0043] (3) Utilize calcium citrate to adjust the acidity of red raspberry juice;

[0044] (4) When the pH of the red raspberry juice reaches 3.1-3.6, carry out fermentation, add 0.04 parts of yeast, 16 parts of white granulated sugar to 100 parts of red raspberry juice, seal in water, and ferment for 18 days at 30°C;

[0045] (5) After the fermentation is over, import the wine liquid fermented in the upper layer into the aging tank, adjust the sweetness with acesulfame potassium, add 0.3 part acesulfame potassium to 100 parts wine liquid, and age at 23°C for 110 days;

[0046] (6) Membrane filtration is carried out to the wine ...

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Abstract

The invention discloses a preparation method of raspberry alpha-dry red wine. The preparation method comprises the following steps: (1) measuring fresh or thawed red raspberry fruits, and blanching ina water bath; (2) squeezing the red raspberry fruits after being blanched in step (1) by using a juicing machine, and separating to obtain red raspberry juice; (3) adjusting the acidity of the red raspberry juice by using edible alkaline buffering salt, fruits, vegetables or edible fungus; (4) when the pH of the red raspberry juice reaches 3.1 to 3.6, performing the fermentation; (5) after the fermentation is ended, guiding the upper layer fermented wine liquid into an ageing tank, adjusting the sweetness by using a non-nutritional sweetening agent, and ageing for 90 to 120 days at 20 to 25 DEG C; and (6) performing the membrane filtering and packaging for the aged wine. According to the raspberry alpha-dry red wine, by adding the non-nutritional sugar, the problem of the acerb taste of the raspberry dry red wine can be solved, and the dry red wine product can adapt to the dietary habit of Chinese people; the non-nutritional sugar does not need the insulin to adjust the metabolism, and no great energy is produced, so that the raspberry alpha-dry red wine is suitable for various people to eat such as the fat consumers, consumers with high blood sugar and the like.

Description

technical field [0001] The invention relates to the processing and preparation of fermented fruit wine in the deep processing of agricultural products, in particular to a preparation method of raspberry α-dry red, which belongs to the field of food processing. Background technique [0002] Raspberry is the third-generation golden fruit developed in recent years. Raspberry fermented wine can not only transfer the nutrients in the fruit to fruit wine, but also make raspberry wine have better efficacy. At the same time, raspberry wine has alcohol It has the advantages of low alcohol content, high nutrition, brain fitness and other advantages. It can also promote metabolism, improve cardiovascular and cerebrovascular, anti-oxidation and anti-aging, and has broad development prospects. However, raspberry contains a large amount of citric acid because of its fruit, so its acidity is too large, so it is not suitable for ordinary consumption; although adding a large amount of sucros...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 田益玲张雪梅李寒
Owner HEBEI AGRICULTURAL UNIV.
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