Cherry-mulberry fermented wine and preparation method thereof

A technology for fermenting wine and cherries, applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve problems such as unfavorable industrial production, high energy consumption, exhaust pollution, etc., and reduce methanol residues. , The effect of reducing the production of methanol and high safety

Active Publication Date: 2019-12-20
ZHUZHOU QIANJIN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method uses the technical means of vacuum concentration to increase the sugar content of fruit juice and remove methanol produced in enzymatic hydrolysis. How

Method used

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  • Cherry-mulberry fermented wine and preparation method thereof
  • Cherry-mulberry fermented wine and preparation method thereof
  • Cherry-mulberry fermented wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1 A kind of cherry mulberry fermented wine

[0043] Prepared by the following steps:

[0044] S1. Make cherries into pulp, add 150mg / L potassium metabisulfite, then add 100mg / L compound pectinase, treat with ultrasonic power 100W for 45min, perform enzymatic hydrolysis at 20°C for 8h, filter , get cherry juice;

[0045] S2. Make mulberries into a pulp, add 200mg / L potassium metabisulfite, then add 50mg / L compound pectinase, treat with ultrasonic power 100W for 45min, perform enzymolysis while ultrasonic treatment, enzymolyze at 20°C for 8h, filter , to get mulberry clear juice;

[0046]S3. Mix the clear cherry juice in step S1 and the clear mulberry juice in step S2 at a volume ratio of 1.75:1, add fructose syrup and white sugar with a weight ratio of 1:1 to adjust the sugar content so that the sugar content is 230g / L, and then inoculate and activate Saccharomyces cerevisiae OFD, the inoculum amount is 250mg / L, fermented at 20°C for 10 days, stirring the s...

Embodiment 2

[0049] Embodiment 2 A kind of cherry mulberry fermented wine

[0050] Prepared by the following steps:

[0051] S1. Make cherries into pulp, add 100mg / L potassium metabisulfite, then add 85mg / L compound pectinase, treat with ultrasonic power 300W for 10min, perform enzymatic hydrolysis while ultrasonic treatment, enzymolyze at 25°C for 5h, filter , get cherry juice;

[0052] S2. Make mulberries into a pulp, add 180mg / L potassium metabisulfite, then add 40mg / L compound pectinase, treat with ultrasonic power 300W for 10min, perform enzymolysis while ultrasonic treatment, enzymolyze at 25°C for 5h, filter , to get mulberry clear juice;

[0053] S3. Mix the clear cherry juice in step S1 and the clear mulberry juice in step S2 at a volume ratio of 1:1, add fructose syrup and white sugar with a weight ratio of 1:2 to adjust the sugar content so that the sugar content is 240g / L, and then inoculate and activate ADT of the beautiful fragrant yeast, the inoculum amount is 150mg / L, fe...

Embodiment 3

[0056] Embodiment 3 A kind of cherry mulberry fermented wine

[0057] Prepared by the following steps:

[0058] S1. Make cherries into pulp, add 160mg / L potassium metabisulfite, then add 120mg / L compound pectinase, treat with ultrasonic power 50W for 60min, perform enzymatic hydrolysis at 20°C for 10h, filter , get cherry juice;

[0059] S2. Make mulberries into pulp, add 190mg / L potassium metabisulfite, then add 20mg / L compound pectinase, treat with ultrasonic power 50W for 60min, perform enzymolysis while ultrasonic treatment, enzymolyze at 20°C for 10h, filter , to get mulberry clear juice;

[0060] S3. Mix the clear cherry juice in step S1 and the clear mulberry juice in step S2 at a volume ratio of 3:1, add fructose syrup and white sugar with a weight ratio of 1:0.5 to adjust the sugar content so that the sugar content is 210g / L, and then inoculate and activate Laffort F33 yeast, the inoculum amount is 300mg / L, ferment for 10 days at 25°C, and stir the skin dregs cap 5...

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Abstract

The invention belongs to the technical field of food fermentation, and particularly relates to cherry-mulberry fermented wine and a preparation method thereof. The cherry-mulberry fermented wine is prepared by the following steps: subjecting cherries and mulberries to enzymolysis through specific compound pectinase with ultrasonic waves, performing inoculating with yeast for fermentation, and performing separation, post-fermentation, and ageing. The obtained cherry-mulberry wine can keep the original unique flavor and color of the cherries and the mulberries. Meanwhile, the generation of methanol is reduced fundamentally, so that methanol residue in the product is remarkably reduced, and the safety is high. The prepared wine is bright in color, good-looking and harmonious, clear and transparent in wine body, pure, elegant, pleasant and harmonious in fruit fragrance and wine fragrance, palatable with slight sweetness and sourness, mellow and harmonious, lasting in aftertaste, good in sensory evaluation and deeply loved by volunteers, and has due characteristics and flavor of the cherries and the mulberries.

Description

technical field [0001] The invention belongs to the technical field of food fermentation. More specifically, it relates to a cherry mulberry fermented wine and a preparation method thereof. Background technique [0002] Cherries are rich in nutrients and contain a lot of protein, sugar, carotene and trace elements. Compared with other fruits, they contain higher iron content, which can supplement the iron needed by the body and promote the regeneration of hemoglobin; and cherries are warm , Bu Zhong Yi Qi, can dispel wind and dampness, and has a significant improvement effect on rheumatic low back pain. Mulberry also contains a variety of vitamins, organic acids, proteins, free amino acids, trace elements and other nutrients, and also contains active ingredients such as resveratrol and anthocyanins, which can lower blood pressure, blood lipids, blood sugar, and improve constipation and sleep disorders in the elderly. Enhance human immunity and other effects. [0003] In o...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/865C12R1/645
CPCC12G3/024
Inventor 孟君唐飞周杨李晓娟刘洁莹
Owner ZHUZHOU QIANJIN PHARMA
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