Supercharge Your Innovation With Domain-Expert AI Agents!

Preparation method of mulberry and rose fruit wine

A technology of mulberry and fruit wine, which is applied in the field of preparation of mulberry and rose fruit wine, can solve the problem of high equipment requirements, and achieve the effects of improved comprehensive utilization rate, significant increase in farmers' income, and excellent nutrition and color

Inactive Publication Date: 2018-12-28
WEIFANG VOCATIONAL COLLEGE
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent publication number is CN106036603A, which discloses a method for preparing dried mulberries by vacuum pressure difference puffing, but this technology requires high-pressure equipment, which requires high equipment, and also requires color protection treatment for mulberries before vacuum puffing

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of mulberry and rose fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Proportion of raw materials: according to parts by weight, take 9 parts of mulberry powder, 1 part of rose pollen, add 100 parts of water, stir and mix until completely uniform, add active yeast, the addition amount is 0.8wt% of the fermentation liquid, and stir again .

[0031] (2) Fermentation: put the mixed raw materials into the fermenter, the loading volume is 85%, add lemon powder to adjust the acidity to be pH3.8, the amount of sugar added on the first day of fermentation is 16wt% of the sugar content of the fermentation mixture, and the second day Add sugar to 23wt%, and start fermentation at a temperature of 22-24°C; on the fourth day of fermentation, after pomace floats and bubbles appear, stir at least once a day, stop stirring when there are no bubbles, and the total fermentation time is not less than 21 days.

[0032] (3) Post-fermentation: filter the fermented fermentation broth, continue post-fermentation at 18-21°C for no less than one month, and fil...

Embodiment 2

[0035] (1) Proportion of raw materials: according to parts by weight, take 8 parts of mulberry powder, 2 parts of rose pollen, add 100 parts of water, stir and mix until completely uniform, add active yeast, the addition amount is 1.2wt% of the fermentation liquid, and stir again .

[0036] (2) Fermentation: put the mixed raw materials into a fermenter, with a volume of 82%, add lemon powder to adjust the acidity to be pH3.5, the amount of sugar added on the first day of fermentation is 18wt% of the sugar content of the fermentation mixture, and the second day Add sugar to 25wt%, and start fermentation at a temperature of 22-24°C; on the fourth day of fermentation, after pomace floats and bubbles appear, stir at least once a day, stop stirring when there are no bubbles, and the total fermentation time is not less than 21 days.

[0037] (3) Post-fermentation: filter the fermented fermentation broth, continue post-fermentation at 18-21°C for no less than one month, and filter to...

Embodiment 3

[0040] 1. Preparation of dried mulberries:

[0041] (1) Take fresh mulberries and wash them with flowing water, centrifugally shake off the water, spread them flat on filter cloth or filter net with a thickness of 1.5cm, send them into a hot air circulation drying oven, and dry them at 68°C for 1 hour; Dehumidification.

[0042] (2) Lower the temperature of the drying oven to 65° C. and dry for 3 hours.

[0043] (3) Reduce the temperature of the drying oven to 60° C. and dry for 4 hours.

[0044] (4) Reduce the temperature of the drying oven to 55° C. and dry for 3 hours.

[0045] (5) Finally, the temperature of the drying oven was raised to 65° C. and dried for 1 hour to obtain the dried mulberries. The criterion for judging the drying end point is that the dried mulberries have a water content below 10 wt%, and they are crushed by hand.

[0046] 2. Preparation of dried roses:

[0047] Rinse the fresh roses with running water, centrifugally shake off the water, spread th...

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 preparation method of mulberry and rose fruit wine. The preparation method comprises the following steps: (1), in parts by weight, taking 8-10 parts of mulberry powder and 1-3 parts of rose powder, adding 100 parts of water, mixing by stirring, adding 0.5-2 parts of active yea, and uniformly stirring again; (2), putting into a fermentation tank, adding 0.1-3 parts of lemon powder to adjust the acidity till the pH is 3.0-4.0, and starting fermentation at 22-24 DEG C, wherein on the first day of fermentation, the sugar adding amount is 15-19wt% of the sugar content of amixed fermentation solution; on the second day, the sugar amount is increased to 22-26wt%; the total fermentation time is not shorter than 21 days; (3), filtering the fermentation solution, and continuing post-fermentation at 18-21 DEG C for not less than one month; (4), putting into a sealed container, and aging at room temperature for more than 3 months to obtain the finished mulberry and rosefruit wine. The mulberry and rose fruit wine is free of any chemical addition; through optimization of a proportion and a biological fermentation technology, the mulberry and rose wine integrating thecolor, the taste, the nutrition and the naturalness is obtained.

Description

technical field [0001] The invention relates to the technical field of food and beverage, in particular to a preparation technology of mulberry and rose fruit wine. Background technique [0002] Our country is very rich in mulberry and rose resources, and both mulberry and rose are agricultural products with the same origin of medicine and food; but fresh mulberry and rose have strong seasonality, are perishable and difficult to preserve. Therefore mulberries are often preserved in the form of beverages; not only the storage takes up a lot of space, but the processing method is single, which limits the application field of mulberries in food; Physiologically active substances such as alkaloids, polyphenols, proteins, bioflavonoids, and trace elements are not fully utilized, resulting in a large waste. [0003] At present, there are many research reports on the use of fresh mulberries and roses to process beverages, make wine, or extract their functional active substances; h...

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
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 宋喜云任大文宋家麒张敏
Owner WEIFANG VOCATIONAL COLLEGE
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

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

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com