Waxberry wine

A bayberry, mature technology, applied in the field of beverage wine, can solve the problems of short fruit ripening season and difficulty in preservation, and achieve the effect of simple processing technology, low cost and strong fruity aroma

Inactive Publication Date: 2020-02-25
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although bayberry is delicious and has rich nutritional value, its fruit ripening season is short and it is not easy to preserve. In addition, some bayberry with relatively poor quality cannot be sold at a good price in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of red bayberry wine is prepared by the following method:

[0014] (1) Select mature red bayberry, wash it, beat it, add sugar, and stir evenly; (2) Add pectinase and cellulase to bayberry pulp for enzyme treatment, and the amount of pectinase added is the total amount of bayberry pulp. 0.01% by weight; the amount of cellulase added is 0.005% of the total weight of red bayberry pulp, and enzymolysis is carried out at 40°C for 12 hours; (3) centrifuge the enzymatic hydrolyzed red bayberry pulp, take the supernatant red bayberry juice, and incinerate (4) Mix the sterilized red bayberry juice and glutinous rice fermented glutinous rice in a mass ratio of 2:3, stir evenly, place in a fermentation tank, add 0.1% of the total mass of yeast strains for fermentation, and control the fermentation time to 15 (5) After the fermentation is over, the original wine is released from the valve at the bottom of the fermentation tank, filtered by a centrifuge to remove residue, st...

Embodiment 2

[0017] A kind of red bayberry wine is prepared by the following method:

[0018] (1) Select mature red bayberry, wash it, beat it, add sugar, and stir evenly; (2) Add pectinase and cellulase to bayberry pulp for enzyme treatment, and the amount of pectinase added is the total amount of bayberry pulp. 0.03% by weight; the amount of cellulase added is 0.01% of the total weight of red bayberry pulp, and enzymolysis is carried out at 6°C for 8 hours; (3) centrifuge the enzymatically hydrolyzed red bayberry pulp, take the supernatant red bayberry juice, and incinerate (4) Mix the sterilized red bayberry juice and glutinous rice fermented glutinous rice in a mass ratio of 2:3, stir evenly, place in a fermenter, add 0.1% of the total mass of yeast strains for fermentation, and control the fermentation time to 20 (5) After the fermentation is over, the original wine is released from the valve at the bottom of the fermentation tank, filtered by a centrifuge to remove residue, sterilize...

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PUM

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Abstract

The invention relates to a waxberry wine. A making method of the waxberry wine comprises the following steps: (1) selecting mature waxberries, cleaning, pulping, adding white sugar, and uniformly stirring the materials; (2) adding pectinase and cellulase into the waxberry pulp for enzyme treatment, wherein the addition amount of the pectinase is 0.01-0.03% of the total weight of the waxberry pulp;wherein the addition amount of the cellulase is 0.005%-0.01% of the total weight of the waxberry pulp, and performing enzymolysis at 40-60 DEG C for 8-12 hours; (3) centrifugally separating the waxberry pulp subjected to enzymolysis, taking a supernatant waxberry juice, and sterilizing the supernatant waxberry juice; (4) mixing the sterilized waxberry juice and fermented glutinous rice accordingto a mass ratio of 2: 3, uniformly stirring the materials, placing in a fermentation tank, adding yeast strains accounting for 0.1% of the total mass, and fermenting for 15-20 days; and (5) after thefermentation is finished, discharging the raw wine from a bottom valve of the fermentation tank, filtering by a centrifuge to remove slag, sterilizing and filling at low temperature.

Description

technical field [0001] The invention relates to the field of drinking wine, in particular to a bayberry wine. Background technique [0002] Red bayberry is good in color, fragrance and taste, and is known as the king of fruit. The fruit is rich in nutrients, the sugar content is as high as 12% to 25%, and it contains 4.56% protein, 18.1% fat, and 65.29% carbohydrates. It is also rich in vitamin A, vitamin B, and vitamin C, and the vitamin A content is the highest. rare. In addition, it also contains a small amount of calcium, phosphorus, iron and other minerals. Red bayberry grows fast, bears fruit early, and has high and stable yields. It is a good tree species for fruit farmers to get rich. [0003] Red bayberry is rich in nutrition. Eating bayberry has the effects of anti-cancer, beautifying the skin, preventing and treating high blood pressure, arteriosclerosis, preventing and treating constipation, and clearing the stomach. Red bayberry has the effects of promoting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/022
CPCC12G3/02
Inventor 罗忠发
Owner 广西陆川县泓源食品有限公司
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