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Fructus corni fruit wine

A technology of dogwood and fruit wine, which is applied in the field of dogwood fruit wine, which can solve the problems of heavy bitterness and loss of fruit aroma in wine, and achieve the effects of reducing bitterness, high sugar content, and reducing costs

Pending Publication Date: 2020-08-28
四川康佰思科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the existing technical problems that the fruit aroma of the wine brewed by Cornus officinalis is relatively large, and the wine after fermentation is bitter and astringent.

Method used

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  • Fructus corni fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of dogwood fruit wine, a kind of dogwood fruit wine, the dogwood fruit wine whose alcohol content v / v per 1000 weight units is 9%~12% is prepared by the following method:

[0023] (1), raw material pretreatment: select fresh dogwood fruit with a maturity higher than 90%, wash it with clear water, and then use steam to sterilize it, and then spread it to cool for later use;

[0024] (2), pulping: the dogwood fruit after the greening obtained in (1) is broken with a beater, and 0.5 times of its weight is added to it, and the filter screen is used to filter and filter the dogwood seeds to obtain Cornus officinalis pulp A for later use;

[0025] (3), the preparation of sugarcane raw juice: get fresh sugarcane, squeeze the juice after peeling and cleaning, remove slag, defoaming, heating and sterilizing, when cooling down to 30 ℃, adjust PH=4 with edible citric acid;

[0026] (4), sugarcane raw juice fermentation: Inoculate into the artificial yeast culture liquid of...

Embodiment 2

[0030] A kind of dogwood fruit wine, a kind of dogwood fruit wine, the dogwood fruit wine whose alcohol content v / v per 1000 weight units is 9%~12% is prepared by the following method:

[0031] (1), raw material pretreatment: select fresh dogwood fruit with a maturity higher than 90%, wash it with clear water, and then use steam to sterilize it, and then spread it to cool for later use;

[0032] (2), pulping: the dogwood fruit after the greening obtained in (1) is crushed with a beater, and 0.6 times of its weight is added to it, and the filter screen is used to filter and filter the dogwood seeds to obtain Cornus officinalis pulp A for later use;

[0033] (3), preparation of sugarcane raw juice: get fresh sugarcane, squeeze the juice after peeling and washing, remove slag, defoam, heat sterilization, when cooling down to 33 ℃, adjust PH=5 with edible citric acid;

[0034] (4), sugarcane raw juice fermentation: Inoculate into the artificial yeast culture liquid of its weight ...

Embodiment 3

[0038] A kind of dogwood fruit wine, a kind of dogwood fruit wine, the dogwood fruit wine whose alcohol content v / v per 1000 weight units is 9%~12% is prepared by the following method:

[0039] (1), raw material pretreatment: select fresh dogwood fruit with a maturity higher than 90%, wash it with clear water, and then use steam to sterilize it, and then spread it to cool for later use;

[0040] (2), pulping: the dogwood fruit after the greening obtained in (1) is broken with a beater, and 0.8 times of its weight is added to it, and the filter screen is used to filter and filter the dogwood seeds to obtain Cornus officinalis pulp A for later use;

[0041] (3), the preparation of sugarcane raw juice: get fresh sugarcane, squeeze the juice after peeling and cleaning, remove slag, defoam, heat sterilization, when cooling down to 35 ℃, adjust PH=5.5 with edible citric acid;

[0042] (4), sugarcane raw juice fermentation: Inoculate into the artificial yeast culture liquid of its w...

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Abstract

The invention provides a fructus corni fruit wine, which is used for solving the technical problems that the fruity flavor loss of an existing fruit wine brewed from fructus corni is large and the bitter and astringent taste of the fermented wine is relatively strong. The invention relates to the technical field of alcoholic beverage production methods. The fructus corni fruit wine is prepared bypretreatment of raw materials, pulping of fructus corni fruits, preparation of sugarcane normal juice, and mixed fermentation of a sugarcane fermentation liquor A and fructus corni fruit pulp. Sugarcane and the fructus corni are used as the raw materials, the aroma type of the fructus corni fruits can be effectively reserved through low-temperature fermentation of the fructus corni fruits, and meanwhile, the sugarcane is massively planted as a material for preparing sugar materials, and is easy to obtain and high in sugar content, so that the brewing cost of the fructus corni fruit wine can bereduced. The fructus corni fruits with the maturity of 90% or above are selected for preparing the fruit wine, so that the condition that the brewed fruit wine is rich in fruity flavor of the fructuscorni fruits and does not have bitter and astringent taste can be guaranteed.

Description

technical field [0001] The invention relates to the technical field of production methods of alcoholic beverages, in particular to a cornus fruit wine, which is used to solve the existing technical problems that the fruit aroma of the wine brewed by cornus cornus is relatively large and the fermented wine has a heavy bitterness. Background technique [0002] Dogwood deciduous trees or shrubs, bark grayish brown, branchlets thin cylindrical, glabrous. Opposite leaves, papery, green above, glabrous, light green below, thin cylindrical petiole with shallow grooves above, round below. Umbels are born on the side of the branch, the involucral bracts are ovate, with purple, the total pedicel is thick, slightly covered with gray pubescence, the flowers are small, bisexual, and the first leaves are open; the calyx is broadly triangular, glabrous, and the petals are ligulate-lanceolate , yellow, recurved outward, stamens and petals alternate, filaments subulate, anthers oval, disk g...

Claims

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Application Information

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IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 蒋成全李黎马晓燕
Owner 四川康佰思科技有限公司
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