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Preparation method of waxberry fruit wine

A production method and bayberry technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve problems such as high price, and achieve the effects of low cost, weakening dark changes, and fast clarification time.

Pending Publication Date: 2020-09-01
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, the color-protecting agents on the market include sodium nitrite, sodium hexametaphosphate, sodium D-isoascorbate, tannic acid, etc. Both sodium nitrite and sodium hexametaphosphate are highly toxic, and long-term use will cause harm to the human body. Certain harmful effects, D-sodium erythorbate is non-toxic and is widely used; although biological color-protecting agent has remarkable effect and little harm to human body, it is expensive

Method used

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  • Preparation method of waxberry fruit wine
  • Preparation method of waxberry fruit wine
  • Preparation method of waxberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Clean and dry the red bayberry with high maturity, freshness, and no rot and deterioration. The cleaning water is deoxygenated deionized water that is purged with nitrogen to reduce dissolved oxygen in the water;

[0032] 2) The dried red bayberry is denucleated and squeezed to obtain red bayberry juice, which is filtered through an ultrafiltration device for the first time and then sterilized by ultra-high temperature instantaneously at a sterilization temperature of 100-130° C. for 2-10 seconds. ;

[0033] 3) Take the red bayberry juice obtained in step 2), mix it with white sugar and grape yeast, 100 parts of red bayberry, 25 parts of white sugar, and 2 parts of grape yeast. Sealed fermentation at 25°C for 85 days to obtain red bayberry new wine;

[0034] 4) Filter and clarify the red bayberry new wine obtained in step 3). The agent used for clarification is chitosan-bentonite 0.6g / L (1:1), and cinnamic acid (18mg / L) is added to the filtrate obtained from clarifi...

Embodiment 2

[0036] 1) Clean and dry the red bayberry with high maturity, freshness, and no rot and deterioration. The cleaning water is deoxygenated deionized water that is purged with nitrogen to reduce dissolved oxygen in the water;

[0037] 2) The dried bayberry is denucleated and squeezed to obtain bayberry juice, which is filtered through an ultrafiltration device for the first time and then sterilized by ultra-high temperature instantaneously at a sterilization temperature of 100-130° C. for 2-10 seconds. ;

[0038] 3) Take the red bayberry juice obtained in step 2), mix it with white sugar and grape yeast, 100 parts of red bayberry, 25 parts of white sugar, and 2 parts of grape yeast. Sealed fermentation at 22°C for 80 days to obtain red bayberry new wine;

[0039] 4) Filter and clarify the red bayberry new wine obtained in step 3). The agent used for clarification is chitosan-bentonite 0.5g / L (1:1), and cinnamic acid (15mg / L) is added to the filtrate obtained from clarification -...

Embodiment 3

[0041] 1) Clean and dry the red bayberry with high maturity, freshness, and no rot and deterioration. The cleaning water is deoxygenated deionized water that is purged with nitrogen to reduce dissolved oxygen in the water;

[0042]2) The dried red bayberry is denucleated and squeezed to obtain red bayberry juice, which is filtered through an ultrafiltration device for the first time and then sterilized by ultra-high temperature instantaneously at a sterilization temperature of 100-130° C. for 2-10 seconds. ;

[0043] 3) Take the red bayberry juice obtained in step 2), mix it with white sugar and grape yeast, 100 parts of red bayberry, 25 parts of white sugar, and 2 parts of grape yeast. Sealed fermentation at 22°C for 80 days to obtain red bayberry new wine;

[0044] 4) Filtrate and clarify the bayberry new wine obtained in step 3), the agent used for clarification is chitosan-bentonite 0.5g / L (2:1), add cinnamic acid (15mg / L) to the filtrate obtained from clarification -D- ...

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Abstract

The invention provides a preparation method of a waxberry fruit wine, which has the advantages of accessible raw materials and simple operation, and is suitable for industrial production. The preparation method comprises the following steps of: (1) cleaning waxberries, and airing; (2) removing pits and juicing the aired waxberries to obtain waxberry juice, filtering for the first time through an ultrafiltration device, and sterilizing; (3) mixing the waxberry juice obtained in the step (2) with white sugar and grape yeast, and performing sealed fermentation at 20-25 DEG C for 75-90 days to obtain new waxberry wine; and (4) filtering and clarifying the new waxberry wine obtained in the step (3), and sequentially carrying out low-temperature aging, filling and sterilization on the filtrate to obtain the waxberry fruit wine. Cleaning water adopted in the method is deionized water for reducing dissolved oxygen in water through nitrogen purging, and oxidation of anthocyanin can be effectively reduced. The adopted clarifying agent is chitosan-bentonite, the clarifying time is short, and the effect is remarkable. After clarification, in order to improve the quality of the waxberry wine, acinnamic acid-D-sodium erythorbate composite additive is added for color protection. The waxberry wine prepared by the method is bright and clear in color, fine and mellow in taste, high in anthocyanin content and rich in nutritional value.

Description

technical field [0001] The invention relates to the technical field of fruit wine production, in particular to a production method of red bayberry fruit wine. Background technique [0002] Red bayberry is rich in vitamin C, glucose, fructose, and citric acid. It has high nutritional value and is a natural green health food. The fruit taste is moderately sweet and sour. , very popular in the international market. Among them, bayberry fruit wine has the best health care effect and is also the most popular among consumers. The anti-oxidation and anti-aging biological anthocyanins and flavonoids contained in bayberry are deeper than the body of the wine after low-temperature fermentation and are easier to be absorbed by the human body. Long-term Appropriate drinking of bayberry fruit wine can relieve physical fatigue, soothe the liver and stomach, promote body fluids and quench thirst, beautify the skin, prolong life, and especially have a significant effect on regulating gastr...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12H1/07C12H1/052C12H1/056C12R1/865
CPCC12G3/02C12H1/063C12H1/0416C12H1/0424
Inventor 黄朋勉熊英罗宗山郭洪涛蔡红革李刘若兰李依婷姚嘉鑫姚洪张琳雅胡能
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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