Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and liqueur technology are applied in the field of winemaking, which can solve the problems of no production process, no commodity sales, and blank liqueurs, and achieve the effects of improving fermentation technology and improving stability.
Inactive Publication Date: 2019-03-19
HUAIHUA UNIV
View PDF4 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
With the development of the market and the demand of consumption, citrus liqueurs, cherry liqueurs, blueberry liqueurs, peach liqueurs, cream liqueurs, vanilla liqueurs, coffee liqueurs and other products have appeared successively. However, the research and development of Maoberry Liqueur is still in a blank, and there is no commodity sales in the market, and there is no mature production process
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] Taking a 1-ton fermenter as an example, the production method of Maoberry Liqueur is as follows:
[0025] (1) Plucking and purchasing of Mao berries, purchasing wild Mao berries with large and plump grains, no pests, and no mildew;
[0026] (2) Cleaning and screening, rinsing with clear water in the cleaning tank to remove various impurities such as leaf stems and soil;
[0027] (3) Squeeze the juice with an airbag press, collect the berry juice, heat it up to 85-90°C with a plate heat exchanger, keep it for 3-5min, passivate the polyphenol oxidase, and improve the stability of the juice pigment;
[0028] (4) Add 800 kg of berry fruit juice to a 1-ton fermentation tank, add 88-104 kg of white sugar to adjust the sugar content of the juice to 200-220g / L, and add 80 grams of sulfur dioxide according to 80mg / L;
[0029] (5) Inoculate Saccharomyces cerevisiae, feed sterile air for 15 minutes, carry out alcoholic fermentation at 20-22°C, when the alcoholic content reaches a...
Embodiment 2
[0038] Taking a 10-ton fermentation tank as an example, the production method of Maoberry Liqueur is as follows:
[0039] (1) Plucking and purchasing of Mao berries, purchasing wild Mao berries with large and plump grains, no pests, and no mildew;
[0040] (2) Cleaning and screening, rinsing with clear water in the cleaning tank to remove various impurities such as leaf stems and soil;
[0041] (3) Squeeze the juice with an airbag press, collect the berry juice, heat it up to 85-90°C with a plate heat exchanger, keep it for 3-5min, passivate the polyphenol oxidase, and improve the stability of the juice pigment;
[0042] (4) Add 8,000 kg of berry fruit juice to a 10-ton fermenter, add 880-1,040 kg of white granulated sugar to adjust the sugar content of the juice to 200-220g / L, and add 800 grams of sulfur dioxide according to 80mg / L;
[0043] (5) Inoculate Saccharomyces cerevisiae, feed sterile air for 15 minutes, carry out alcoholic fermentation at 20-22°C, when the alcoholi...
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
Property
Measurement
Unit
pore size
aaaaa
aaaaa
Login to view more
Abstract
The invention discloses a method for making rubus parvifolius liqueur. The method compises the following steps: picking qualified wild rubus parvifolius, cleaning and screening the picked rubus parvifolius, removing leaf stems, soil and other various impurities; juicing the rubus parvifolius, collecting the rubus parvifolius juice, raising the temperature of the rubus parvifolius juice to 85-90 DEG C, and maintaining for 3-5 minutes; adjusting the sugar degree of the rubus parvifolius juice, and adding sulfur dioxide; inoculating saccharomyces cerevisiae to perform alcoholic fermentation, adding alcohol to regulate the alcoholic strength to 20-22% when the alcoholic strength reaches about 5%, and ending fermentation to obtain green rubus parvifolius liqueur; sealing and aging the green rubus parvifolius liqueur, and filtering; and canning, thereby obtaining the finished rubus parvifolius liqueur. According to the method disclosed by the invention, the rubus parvifolius liqueur is prepared by adopting hot-dipping primary fermentation, alcohol ended fermentation and a membrane separation degerming clarification technology, so that the stability of rubus parvifolius pigments is improved, the fermentation technology of high-degree rubus parvifolius liqueur is improved, and the gap of the product technology is filled.
Description
technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing berry liqueur. Background technique [0002] Maoberry (Rubus parvifolius L.), also known as Sanyuepao, belongs to Rosaceae and is a small deciduous shrub distributed in Heilongjiang, Jilin, Liaoning, Hebei, Shanxi, Shaanxi, Gansu, Shandong, Jiangsu, Anhui, Zhejiang, Jiangxi, Fujian, In Taiwan, Henan, Hubei, Hunan, Guangdong, Guangxi, Sichuan, Guizhou and other places, it is a unique flavor fruit that has not been widely developed. Its fresh fruit contains 78.53% water, 8.21% soluble solids, 5.25% total sugar, protein 2.41%, organic acid 1.09%; every 100g of fresh juice contains 21.89mg of Vc, also rich in carotene, riboflavin, thiamine, various amino acids, vitamin E, B, B 2 And iron, zinc, selenium and other trace elements, is a kind of pure natural green food. In addition, the protein and organic acid content of Maoberry fruit is much higher than that o...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more