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Fermentation type low-alcohol mulberry wine and processing method thereof

A technology of alcohol mulberry wine and processing method, which is applied in the directions of microorganism-based methods, biochemical equipment and methods, pharmaceutical formulations, etc., can solve the problems of unsuitable use and high ethanol concentration, and achieves prevention of oxidation, reduction of potency, and enhancement of anti-oxidation. and bacteriostatic effect

Inactive Publication Date: 2019-01-01
甘肃天虫科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for some special groups of people, no matter how good this mulberry wine is, it will be a luxury
At the same time, the ethanol concentration of the existing mulberry wine is relatively high, so it is not suitable for everyone to use, especially those with allergies

Method used

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  • Fermentation type low-alcohol mulberry wine and processing method thereof
  • Fermentation type low-alcohol mulberry wine and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The experimenter uses the raw materials of the following weights to process a fermented low-alcohol mulberry wine. The formula of each raw material of the fermented low-alcohol mulberry wine is: 8 kg of mulberry juice, 9.5 kg of mulberry fruit, 4.6 kg of non-saccharomyces cerevisiae, and 4.1 kg of Saccharomyces cerevisiae , rape bee pollen 6.5kg, bellflower pulp 3.3kg, strawberry juice 4.9kg, apple juice 3.1kg, pectinase 2.85kg, amylase 2.25kg, wort lactic acid 3.43kg, raspberry leaves 4.01kg, lotus root leaves 3.05kg, Sodium polyphosphate 1.12kg, vitamin C 0.9kg, water 140kg.

[0022] The specific steps of the processing method of this fermented low-alcohol mulberry wine are realized according to the following three steps:

[0023] 1) Reflux extract raspberry leaves in ammonia water with a mass concentration of 4% for 2 times, each time for 45 minutes, to obtain raspberry leaf extract and residue P, and set aside; take apple juice and sufficient water to mix evenly, pu...

Embodiment 2

[0027] The experimenter uses the raw materials of the following weights to process a fermented low-alcohol mulberry wine. The formula of each raw material of the fermented low-alcohol mulberry wine is: 11kg mulberry juice, 11.5kg mulberry fruit, 5.1kg non-saccharomyces cerevisiae, 4.3kg Saccharomyces cerevisiae , rape bee pollen 8.5kg, bellflower pulp 3.8kg, strawberry juice 7.9kg, apple juice 4.6kg, pectinase 4.35kg, amylase 2.85kg, wort lactic acid 4.04kg, raspberry leaves 5.01kg, lotus root leaves 4.05kg, Sodium polyphosphate 1.74kg, vitamin C 1.1kg, water 170kg.

[0028] The specific steps of the processing method of this fermented low-alcohol mulberry wine are realized according to the following three steps:

[0029] 1) Reflux extract raspberry leaves in ammonia water with a mass concentration of 7% for 2 times, each time for 55 minutes, to obtain raspberry leaf extract and residue P, and set aside; take apple juice and enough water to mix evenly, put into a container Pu...

Embodiment 3

[0033] The experimenter uses the raw materials of the following weights to process a fermented low-alcohol mulberry wine. The formula of each raw material of the fermented low-alcohol mulberry wine is: 14kg mulberry juice, 13.5kg mulberry fruit, 5.6kg non-saccharomyces cerevisiae, 4.5kg Saccharomyces cerevisiae , Rape bee pollen 10.5kg, Bellflower pulp 4.3kg, Strawberry juice 10.9kg, Apple juice 6.1kg, Pectinase 5.85kg, Amylase 3.45kg, Wort lactic acid 4.65kg, Raspberry leaves 6.01kg, Lotus root leaves 5.05kg, Sodium polyphosphate 2.36kg, vitamin C 1.3kg, water 200kg.

[0034] The specific steps of the processing method of this fermented low-alcohol mulberry wine are realized according to the following three steps:

[0035] 1) Reflux extract raspberry leaves in ammonia water with a mass concentration of 9% for 2 times, each time for 65 minutes, to obtain raspberry leaf extract and residue P, and set aside; take apple juice and sufficient water to mix evenly, put into a contain...

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Abstract

The invention discloses fermentation type low-alcohol mulberry wine and a processing method thereof and belongs to the technical field of food processing and biological fermentation. The fermentationtype low-alcohol mulberry wine provided by the invention is prepared from the following raw materials: mulberry juice, mulberry fruits, non-saccharomyces cerevisiae, saccharomyces cerevisiae, rape bee-pollen, platycodon grandiflorum pulp, strawberry juice, apple juice, pectinase, amylase, wort lactic acid, raspberry leaves, lotus leaves, sodium polyphosphate, vitamin C and water. As for the prepared fermentation type low-alcohol mulberry wine provided by the invention, the alcohol content is 6.8-7.2%(v / v), the total sugar is 95-101 g / L, the total acid is 6.1-6.7 g / L, the Vc content is up to 149-152 mg / 100 ml, and the residual sugar is 6.3-6.6 degree BX. The strong degree of the low-alcohol mulberry wine provided by the invention is only 0.01%-0.03%, so that an allergic phenomenon and an discomfort phenomenon are avoided when people with the allergic constitution and people not suitable for drinking drink the wine, and thus the wine has considerable market demand.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and in particular relates to a fermented low-alcohol mulberry wine and a processing method thereof. Background technique [0002] Ancient Chinese classics such as "Shen Nong's Materia Medica", "Compendium of Materia Medica", "Suixiju Diet Spectrum" and other works record that mulberry has the effects of strengthening Qi and kidney, black hair, calming the nerves, and detoxification. Mulberry is rich in trace element selenium, its content is 4.6μg / 100g, which is 10 times that of kiwi fruit, and has therapeutic and protective effects on the human heart and immune system. The iron content in mulberries is significantly higher than that of other berries. Iron is an important part of human hemoglobin. Therefore, regular consumption of mulberries can promote human hematopoietic function and prevent anemia. The UFA factor contained in mulberry is related to flavonoid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/73A61P1/14C12R1/865C12R1/645A61K35/64
CPCA61P1/14A61K35/63A61K35/64A61K36/31A61K36/346A61K36/605A61K36/62A61K36/73C12G3/025A61K2300/00
Inventor 万全利田金全赵涛李树荣李红梅
Owner 甘肃天虫科技开发有限责任公司
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