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Red bayberry wine and preparation method thereof

A bayberry and fermented wine technology, applied in pharmaceutical formulations, preparation of alcoholic beverages, plant raw materials, etc., can solve problems such as difficulty in controlling the acidity and astringency of fruit wine, complex bayberry wine production process, and stagnation of bayberry wine production. Easy to scale production, improved color and taste, smooth mouth effect

Inactive Publication Date: 2019-01-15
陈崇川
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of bayberry wine is complicated, and the acidity and astringency of the produced fruit wine are difficult to control, resulting in the bad taste of bayberry fruit wine, which makes the production of bayberry wine stagnant

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A bayberry wine is made from the following raw materials in weight ratio: 70 parts of bayberry, 10 parts of clove, 7 parts of rock lettuce, 12 parts of malt, 4 parts of swimming crab and 10 parts of mint. Its production method is as follows: select fully mature, rich aroma, no mildew, no rot, no insect damage and no raw green bayberry as raw materials, clean it, remove the peel, take out the core or seeds, and prepare the bayberry pulp for later use. Put the red bayberry pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to the fermenter, control the enzymolysis temperature at 16°C, and the enzymolysis time is 7 days. After the enzymolysis is completed, the pulp becomes clear , take the supernatant, set aside, put the supernatant into a fermenter, add yeast, fructose and lactic acid, seal it and ferment it in the dark at 12°C for 6 days, set aside, select Tibetan cloves, Rock lettuce, malt, swimming crab, mint, cut into pieces, put into a...

Embodiment 2

[0026] A bayberry wine is made from the following raw materials in weight ratio: 70 parts of bayberry, 10 parts of clove, 7 parts of rock lettuce, 12 parts of malt, 4 parts of swimming crab and 10 parts of mint. Its production method is as follows: select fully mature, rich aroma, no mildew, no rot, no insect damage and no raw green bayberry as raw materials, clean it, remove the peel, take out the core or seeds, and prepare the bayberry pulp for later use. Put the red bayberry pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase into the fermenter, control the enzymolysis temperature at 25°C, and the enzymolysis time for 10 days. After the enzymolysis is completed, the pulp becomes clear , take the supernatant, set aside, put the supernatant into a fermenter, add yeast, fructose and lactic acid, seal it and ferment it in the dark at 17°C for 10 days, set aside, select Tibetan cloves, Rock lettuce, malt, swimming crab, mint, cut into pieces, put i...

Embodiment 3

[0028] A bayberry wine is made from the following raw materials in the following weight proportions: 80 parts of bayberry, 1 part of clove, 5 parts of rock lettuce, 2 parts of malt, 1 part of swimming crab and 3 parts of mint. Its production method is as follows: select fully mature, rich aroma, no mildew, no rot, no insect damage and no raw green bayberry as raw materials, clean it, remove the peel, take out the core or seeds, and prepare the bayberry pulp for later use. Put the red bayberry pulp into the pre-sterilized fermenter, and add an appropriate amount of pectinase to the fermenter, control the enzymolysis temperature at 20°C, and the enzymolysis time is 9 days. After the enzymolysis is completed, the pulp becomes clear , take the supernatant, set aside, put the supernatant into a fermenter, add yeast, fructose and lactic acid, seal it and ferment it in the dark at 15°C for 8 days, set aside, select Tibetan cloves, Rock lettuce, malt, swimming crab, mint, cut into pie...

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PUM

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Abstract

The invention relates to the technical field of wine brewing and particularly relates to a red bayberry wine and a preparation method thereof. According to the invention, the red bayberry wine is prepared from bayberry as main raw material, Tibetan clove, rock lettuce, malt, swimming crab, mint and other Chinese-medicinal material through treating raw material, enzymolysis, fermentation, preparingChinese-medicinal liquor and fruit wine. The invention adopts low-temperature fermentation, which is favorable for enhancing the flavor of the fruit wine and improving the color and luster and the taste of the fruit wine; The invention solves the shortcomings of the traditional brewing method, the production process is simple, the production cycle is short, the production cost is greatly reduced,the production efficiency is improved, and the large-scale production is easy.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a bayberry wine and a production method. Background technique [0002] Red bayberry tastes delicious and has high nutritional value. Apart from helping people improve their sleep, it also has many functions, such as nourishing deficiency and strengthening stomach, and is welcomed by many people. For people who are weak and malnourished, eat more bayberry or dried bayberry, which will help restore health, because bayberry contains various nutrients such as protein, amino acid, lecithin, vitamins and minerals, especially the high content of sugar. And it is mainly bayberry sugar, which is easily absorbed by the human body directly. A large amount of fruit acid in bayberry is helpful for digestion. Eating more bayberry can strengthen the spleen and stomach. Red bayberry contains minerals, calcium, potassium, phosphorus, iron and various vitamins B1, B2, B6, C and P, etc. Red bay...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024A61K36/8998A61P1/14A61P7/06A61P7/10A61K35/612
CPCC12G3/02A61K35/612A61K36/185A61K36/534A61K36/61A61K36/8998A61P1/14A61P7/06A61P7/10A61K2300/00
Inventor 陈崇川
Owner 陈崇川
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