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A kind of production method of plum wine

A green plum wine and green plum technology, applied in the field of winemaking, can solve problems such as low alcohol content, unfavorable extraction of alcohol-soluble substances, and inability to extract effective components, and achieve the effects of thick taste, avoiding weak product taste and aroma, and enhancing health care and health care effects.

Active Publication Date: 2022-01-11
ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method of single soaking or fermentation is used to make wine from the above ingredients, which cannot fully extract the active ingredients
In comparison, the fermentation method is more conducive to the extraction of active ingredients, but for many alcohol-soluble compounds such as the most important bioactive ingredient lignans in burdock (hardly soluble in water, easily soluble in ethanol), soaking extraction is better than fermentation This is because the alcohol content of fermented wine is low (the precision is generally about 10% vol), which is unfavorable for the extraction of alcohol-soluble substances.

Method used

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  • A kind of production method of plum wine
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  • A kind of production method of plum wine

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preparation example Construction

[0038] (4) The preparation method of fruit wine yeast liquid culture fluid:

[0039] The method for cultivating the fruit wine liquid yeast liquid is formed by gradually expanding the culture in the order of solid inclined test tubes, liquid test tubes and liquid triangular flasks.

[0040] The culture method of solid slant test tube bacteria is as follows: use 12-13 0Bx malt juice agar medium, and cultivate it at 28-30°C for 3 days.

[0041] The preparation method of the liquid test tube and liquid triangular flask seed culture medium is as follows: soak the rice and steam the rice, add water according to the mass ratio of rice to water 1:2, lower the temperature to 60°C, and add 70-140 units / gram of rice Glucoamylase, stir evenly, keep warm and saccharify at 58-60°C for 4-6 hours, stir once every hour, filter, adjust the sugar content to 12-130Bx, adjust the pH to 3.8-4.1 with lactic acid, put it into a 25×200mm test tube and 3000 ml Erlenmeyer flasks, the filling volumes a...

Embodiment 1

[0044] (1) Preparation of soaked plum wine: dilute edible alcohol (superior grade) with water to 30% vol, add 100Kg of 30% vol edible alcohol, add 50Kg of green plums removed, cleaned and drained, and 20Kg of sucrose for 8 months , separated to obtain soaked green plum wine for subsequent use;

[0045] (2) Preparation of burdock, medlar and hawthorn soaking solution: dilute edible alcohol (superior grade) with water to 30% vol, add 100Kg of 30% vol edible alcohol to 6Kg of dried burdock root slices, 4Kg of wolfberry, and 20Kg of dried hawthorn slices for 10 days. , separate and obtain burdock, wolfberry and hawthorn soaking liquid for subsequent use, and the residues of burdock, wolfberry and hawthorn are used to ferment with greengage to make fermented greengage wine;

[0046] (3) Preparation of fermented green plum wine: clean the green plums, remove the stalks, break and remove the core, add burdock, wolfberry and hawthorn residues according to 30%-35% of the post-ripened g...

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Abstract

The invention discloses a production method of plum wine and belongs to the technical field of wine making. The green plum wine of the present invention combines the advantages of fermented green plum wine with mellow taste and soaked green plum wine with rich fruity aroma, overcomes the shortcomings of single green plum wine in taste and aroma, and incorporates unique flavors of burdock, wolfberry and hawthorn, and has sweet and sour It has the unique advantages of delicious taste, thick taste and rich fruity aroma; at the same time, because the invention adds burdock, hawthorn and wolfberry, which are of the same origin as medicine and food and have no "traditional Chinese medicine taste", it enhances the product without changing the style of green plum wine. The health care and health effects are easier to be accepted by the market.

Description

technical field [0001] The invention relates to a production method of green plum wine, which belongs to the technical field of wine making. Background technique [0002] Green plums are rich in organic acids, amino acids, polyphenols, vitamins, minerals and other nutrients. They have the functions of promoting body fluids and quenching thirst, regulating the stomach, eliminating fatigue, regulating blood pressure, anti-allergic, protecting the liver, beautifying, improving immunity, and preventing stones. Analgesic and other effects, is one of the best alkaline food in nature. Green plum wine is favored by many health-preserving people because of its sweet and sour taste and the concept of health care. [0003] Existing green plum wine production technology mainly focuses on mouthfeel, though product has the concept of green plum health care function, does not have obvious health care effect. Green plum wine is divided into soaking type and fermented type according to the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/06C12G3/024A61K36/815A61P1/14C12H1/044C12H1/052C12R1/865
CPCA61P1/14A61K36/28A61K36/734A61K36/736A61K36/815C12G3/02C12G3/06C12H1/0408C12H1/0416A61K2300/00
Inventor 谢广发孙剑秋彭祺陆健陆胤谢海琳熊昊泉
Owner ZHEJIANG SHUREN UNIV
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