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Gingko nut and blueberry compound fruit wine and making method thereof

A technology of compound fruit wine and ginkgo fruit, which is applied in the field of brewing wine, can solve the problems of poor nutrition and health care, sour taste, and thin taste, and achieve the effect of optimizing the brewing process, sour taste, and thin taste

Pending Publication Date: 2020-02-28
山东百脉泉酒业股份有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, there is a single type of fruit wine on the market, which is mainly reflected in the fact that it is generally fermented with a single raw material, and it is made from a single fruit soaked in wine. This kind of fruit wine has a thin taste, sour taste, and good nutrition and health effects bad

Method used

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  • Gingko nut and blueberry compound fruit wine and making method thereof
  • Gingko nut and blueberry compound fruit wine and making method thereof
  • Gingko nut and blueberry compound fruit wine and making method thereof

Examples

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Embodiment 1

[0030] The technology research of embodiment 1 ginkgo blueberry compound fruit wine

[0031] 1. Processing and evaluation technology of ginkgo-blueberry compound fruit wine

[0032] 1. Process flow

[0033] ①: Selection of ginkgo fruit→peeling and core→crushing and beating→removing ginkgolic acid→saccharification of pomace;

[0034] ②: Selection of blueberries → cleaning → soaking → crushing → refining → filtering;

[0035] ③: ①+②→white sugar, honey→yeast→fermentation regulation→clearing→aging→filtering→finished product.

[0036] 2. Treatment of ginkgo fruit

[0037] (1) Ginkgo fruit selection

[0038] Choose fresher ones with uniform size (about 3.0cm), plump and firm kernels, the best ones without mildew spots, and wash them for later use.

[0039] (2) Ginkgo fruit peeled and cored

[0040] This step is mainly to soak the ginkgo fruit in clean water for about 1.5-2 hours, so that the shell and peel are easier to remove, and then slowly peel off the pulp to remove the g...

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Abstract

The invention discloses gingko nut and blueberry compound fruit wine and a making method thereof. The gingko nut and blueberry compound fruit wine is mainly prepared from gingko nuts and blueberries.The making method includes: after pre-selection treatment of the gingko nuts, removing ginkgolic acid, saccharifying the gingko nuts, proportionally mixing the gingko nuts with the blueberries, and preparing the gingko nut and blueberry compound fruit wine according to a making process. The gingko nut and blueberry compound fruit wine has advantages that outstanding fruity aroma is achieved, nutrients are kept on the premise of recycling of raw materials, the sensory score of the fruit wine reaches 92, and basic physical and chemical indicators of the fruit wine all accord with national standards.

Description

technical field [0001] The invention relates to a ginkgo-blueberry compound fruit wine and a brewing method thereof, belonging to the field of wine brewing. Background technique [0002] Ginkgo biloba is also known as ginkgo, and its seeds are in the shape of a common stone and oval. Ginkgo is rich in a variety of nutrients such as protein, fat, sugar, vitamin C, riboflavin, carotene, in addition to calcium, phosphorus, iron and other trace elements that are very important to the human body. And ginkgolic acid, ginkgo phenol, five-carbon polysaccharides, liposterols and unique flavonoids, terpene lactones and other ingredients. Ginkgo has many health functions. It has a good effect on maintaining and improving lung diseases, preventing and treating cough, and has obvious effects on protecting and dredging blood vessels and increasing blood flow. However, ginkgolic acid has biological toxicity such as sensitization, embryotoxicity, immunotoxicity and cytotoxicity. It is the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12G3/024
CPCC12G3/026C12G3/024
Inventor 汪慧慧于磊娟张力李庆腾
Owner 山东百脉泉酒业股份有限公司
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