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Wine making method of Chinese actinidia root wine

A technology of vine pear and root wine, which is applied in the field of wine brewing, can solve the problems of waste of natural resources, etc., and achieve the effect of improving utilization rate, rich nutrition and stable color

Inactive Publication Date: 2018-11-30
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problem of wasting natural resources caused by the direct waste of vine pear root when eating shepherd's purse, and provides a brewing method of vine pear root wine that is nutritious and healthy, has a mellow taste, natural mellow aroma and health care effect, and improves the utilization of natural resources efficiency

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A brewing method of pear root wine, characterized in that: the brewing method adopts the following steps:

[0021] A. Raw material pretreatment: select fresh, disease-free rattan pear roots and cut into cubes after cleaning to remove capillary roots;

[0022] B, beating: adding 3kg of 15% sucrose solution to 10kg Tengli root diced for refining treatment, filtering with 80 mesh screens, and adding 30% of its weight to the fructose solution of 20% for the second time Refining, mixing the two gained slurries to obtain vine root slurries;

[0023] C, compound enzyme treatment: add the pectinase of 0.03kg, the cellulase of 0.05kg in 10kg rattan pear root slurry, control temperature is 45 ℃, the time is 5 hours;

[0024] D, filter: the wisteria root slurry after the enzyme treatment is filtered through a 160 mesh screen to obtain wisteria root liquid and wisteria root slag;

[0025] E. Substrate pretreatment: Add 2.5kg of rattan pear root liquid to 10kg of corn flour for mi...

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PUM

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Abstract

The invention discloses a wine making method of Chinese actinidia root wine. The wine making method comprises the steps that dried and disease-free Chinese actinidia roots are selected to be used as amain raw material, corn flour is taken as a matrix, and the Chinese actinidia root wine is made through raw material treatment, pulping, composite enzyme treatment, filtration, matrix treatment, blending, yeast fermentation, filtration, aging, canning sterilization and the like. According to the wine making method, a composite enzyme enzymolysis technology is adopted, so that pectin layers of theChinese actinidia roots can be decomposed, more nutrient components can be fully separated out, the raw materials after enzymolysis are subjected to juice residue separation, and juice and residues are utilized in specific process steps, so that the utilization rate of the raw materials is improved, and the finished Chinese actinidia root wine has mellow mouthfeel, stable color and luster, rich nutrition and health care effects of clearing heat and toxic materials, dispelling wind and removing dampness.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a wisteria root wine brewing method. Background technique [0002] Tengli root is the root of Actinidia jujube kiwifruit. Tengli root is sour, astringent, and cool in nature. Modern pharmacological studies have shown that vine root extract has various pharmacological effects such as enhancing immune function, anti-oxidation, lowering blood fat, anti-mutation, anti-distortion and anti-tumor, and is widely used in digestive system cancer, jaundice, indigestion, vomiting, diarrhea, etc. disease treatment. There is no relevant report on making wine from vine pear root at present. Contents of the invention [0003] The present invention aims at the problem that natural resources are wasted due to the waste of vine pear root when eating shepherd's purse, and provides a brewing method of vine pear root wine that is nutritious and healthy, has a mellow taste, natural mellow aroma and health c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 柴华林若岷
Owner 柴华