Preparation method for nitraria tangutorum fruit wine

A technology of thorn and thorn, which is applied in the field of preparation of thorn fruit wine, can solve the problems of lack of pertinence and practicability, backward development and utilization of thorn resources, etc., and achieves unique taste, excellent taste and rich thorn fruit flavor. Harmonious effect

Inactive Publication Date: 2019-05-07
青海省轻工业研究所有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the content of sugar and starch in Nitraria fruit is as high as 30%, it is a good raw material for wine making. However, there are still relatively few researches on the deep processing of Nitraria, and the lack of pertinence and practicability in the research process has led to the development of Nitraria resources. Utilization is still relatively backward, and there are very few white thorn wines on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] A preparation method of whitethorn fruit wine, prepared by the following steps:

[0026] 1) Pretreatment: thaw the frozen fresh Nitraria berries at room temperature, and remove the stems and leaves;

[0027] 2) Color protection: Weigh the selected Nitraria fruit, add purified water and citric acid for color protection treatment, wherein 3-5kg of pure water and 0.2%-0.6% citric acid are added to 1kg of Nitraria fruit.

[0028] 3) Cooking: Cook the color-protected white thorn fruit solution at 80-95°C for 30-40 minutes; fresh white thorn fruit solution contains some jelly-like substances, which can be dissolved at a high temperature above 80°C, and lower than 80°C The colloidal substance in it does not dissolve and affects the production of late wine; the temperature above 95°C will destroy the color of the white thorn fruit solution. Cooking at a temperature of 80-95°C can also achieve the purpose of pasteurization.

[0029] 4) Cooling: Let the boiled Nitraria juice st...

Embodiment 1

[0036] A preparation method of whitethorn fruit wine, prepared by the following steps:

[0037] 1) Pretreatment: thaw the frozen fresh Nitraria berries at room temperature, and remove the stems and leaves;

[0038] 2) Color protection: Weigh the selected Nitraria berries, add purified water and citric acid for color protection, wherein 3kg of pure water and 0.2% citric acid are added to 1kg of Nitraria berries.

[0039] 3) Cooking: Cook the color-protected Nitraria solution at 80°C for 30 minutes;

[0040] 4) Cooling: Let the boiled Nitraria juice stand for 20 minutes, cool it to 25°C and then pour it back. At this time, the solid content of the solution is 9.5 Brix;

[0041] 5) Replenishing water and adjusting sugar: add pure water to the poured solution, add white sugar, and adjust the solid content of the solution to 20Birix;

[0042] 6) Fermentation: According to step 5), add water into the tank to measure the volume, add 0.2g of high-temperature-resistant brewer’s activ...

Embodiment 2

[0046] A preparation method of whitethorn fruit wine, prepared by the following steps:

[0047] 1) Pretreatment: thaw the frozen fresh Nitraria berries at room temperature, and remove the stems and leaves;

[0048] 2) Color protection: Weigh the selected Nitraria berries, add purified water and citric acid for color protection, wherein 5 kg of pure water and 0.6% citric acid are added to 1 kg of Nitraria berries.

[0049] 3) Cooking: Cook the color-protected Nitraria solution at 95°C for 40 minutes;

[0050] 4) Cooling: Let the boiled Nitraria juice stand for 30 minutes, cool it to 35°C and then pour it back. At this time, the solid content of the solution is 9.8 Brix;

[0051] 5) Replenishing water and adjusting sugar: add pure water to the poured solution, add white sugar, and adjust the solid content of the solution to 22Birix;

[0052] 6) Fermentation: According to step 5), add water into the tank to measure the volume, add 0.6g of high-temperature-resistant brewer’s act...

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Abstract

The invention belongs to the technical field of fruit wine brewing, and specifically relates to a preparation method for nitraria tangutorum fruit wine. The preparation method includes nitraria tangutorum fruit pre-processing, acid adding and color protection, boiling, cooling, water supplementing and sugar regulating, fermenting, separating and rotary evaporation processing. Based on the researchand development of nitraria tangutorum fruits, a nitraria tangutorum fruit production method different from that of the prior art can be provided; nitraria tangutorum fruit wine prepared by the method make wine and other flavor substances not run off through the rotary evaporation processing; the nitraria tangutorum fruit wine is rich, harmonious and unique in wine taste; the nitraria tangutorumfruit wine is transparent in color and with a lavender color; and the nitraria tangutorum fruit wine can be preserved for a long time without sediment.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a preparation method of Nitraria fruit wine. Background technique [0002] Nitraria is a shrub of the genus Nitraria terrestris, distributed in Shaanxi, Inner Mongolia, Ningxia, Gansu, Qinghai, Xinjiang, Tibet and other places. Nitraria is a unique wild fruit in the desert. The fruit contains 33% sugar, 11.10% starch, and 19 kinds of amino acids. For a long time, white thorn fruit has been used in folks to treat weak spleen and stomach, indigestion, neurasthenia, colds, etc., and has good medicinal and economic value. [0003] There are various kinds of fruit wines, such as glucose wine, seabuckthorn fruit wine and so on. Because the content of sugar and starch in Nitraria fruit is as high as 30%, it is a good raw material for wine making. However, there are still relatively few researches on the deep processing of Nitraria, and the lack of pertinence and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12R1/865
Inventor 迟明刘毓超毛海峰张东单斌
Owner 青海省轻工业研究所有限责任公司
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