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Preparation method of roxburgh rose primary pulp liquor

A technology of puree wine and prickly pear wine, which is applied in the field of preparation of thorn pear puree wine, can solve the problems of serious nutrient loss, easy precipitation, poor stability, etc., and achieve pure taste, scientific and easy preparation method, strong flavor unique effect

Pending Publication Date: 2020-12-25
贵州大兴延年果酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned three kinds of existing representative methods of making thorn pear wine can make thorn pear wine, but its nutritional loss is relatively serious, especially the content of vitamin C, amino acid and SOD is relatively low, and its stability is not good , prone to precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of prickly pear puree wine, comprising the following steps:

[0016] (1) Material preparation: Remove the pedicles, seeds and the part of the long-seeded tissue of fresh prickly pears, then clean, remove dust and sterilize;

[0017] (2) Juicing: crush the prickly pears in step (1), squeeze the juice, filter, and filter the residue for later use;

[0018] (3) Primary fermentation: Clarify the prickly pear juice naturally, then naturally drain the supernatant into the No. 1 fermenter, add 10% of the total mass of rock sugar and 3% of the total mass of the solution with active dry yeast, and seal the fermentation On day 15, pour the filter residue and the clarified suspension into the No. 2 fermenter, and stir to obtain a mixture, then add 20% rock sugar of the total mass of the mixture, active dry yeast accounting for 2% of the total mass of the mixture, and 2% of the total mass of the mixture. 100% quality water, sealed and fermented for 15 days;

...

Embodiment 2

[0024] A preparation method of prickly pear puree wine, comprising the following steps:

[0025] (1) Material preparation: Remove the pedicles, seeds and the part of the long-seeded tissue of fresh prickly pears, then clean, remove dust and sterilize;

[0026] (2) Juicing: crush the prickly pears in step (1), squeeze the juice, filter, and filter the residue for later use;

[0027] (3) Primary fermentation: Clarify the prickly pear juice naturally, then naturally drain the supernatant into the No. 1 fermenter, add 12% rock sugar and 4% active dry yeast in the total mass of the solution, and seal the fermentation After 20 days, pour the filter residue and the clarified suspension into No. 2 fermenter, and stir to obtain the mixture, then add 22% rock sugar of the total mass of the mixture, active dry yeast accounting for 3% of the total mass of the mixture, and 3% of the total mass of the mixture. 120% water by mass, sealed and fermented for 20 days;

[0028] (4) Secondary fe...

Embodiment 3

[0033] A preparation method of prickly pear puree wine, comprising the following steps:

[0034] (1) Material preparation: Remove the pedicles, seeds and the part of the long-seeded tissue of fresh prickly pears, then clean, remove dust and sterilize;

[0035] (2) Juicing: crush the prickly pears in step (1), squeeze the juice, filter, and filter the residue for later use;

[0036] (3) Primary fermentation: Clarify the prickly pear juice naturally, then naturally drain the supernatant into the No. 1 fermenter, add 13% rock sugar and 5% active dry yeast in the total mass of the solution, and seal the fermentation On the 25th day, pour the filter residue and the clarified suspension into the No. 2 fermenter, and stir to obtain the mixture, then add 25% rock sugar of the total mass of the mixture, active dry yeast accounting for 4% of the total mass of the mixture, and 4% of the total mass of the mixture. Quality 150% water, sealed and fermented for 25 days;

[0037] (4) Second...

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PUM

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Abstract

The invention discloses a preparation method of roxburgh rose primary pulp liquor. The preparation method comprises the following steps of (1) preparation of materials; (2) juicing; (3) primary fermentation, wherein roxburgh rose juice is naturally clarified, then supernatant is naturally guided into a first fermentation tank, rock candy accounting for 10%-13% of the total mass of the solution andactive dry yeast accounting for 3%-5% of the total mass of the solution are added, sealed fermentation is conducted, filter residues and clarified turbid liquid are poured into a second fermentationtank, uniform stirring is carried out to obtain a mixture, then rock candy accounting for 20%-25% of the total mass of the mixture, active dry yeast accounting for 2%-4% of the total mass of the mixture and water accounting for 100%-150% of the total mass of the mixture are added, and then sealed fermentation is conducted; and (4) secondary fermentation, wherein a fermented product in the second fermentation tank is filtered, an obtained filtrate is poured into the first fermentation tank, and then secondary fermentation is conducted. The roxburgh rose primary pulp liquor prepared by means ofthe method can fully retain nutrient substances such as vitamin C, amino acid and SOD in roxburgh roses, and is pure in taste and unique in flavor. The preparation method of the roxburgh rose primarypulp liquor is scientific and easy to implement and high in operability, and the produced primary pulp liquor is clear and transparent.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a preparation method of prickly pear puree wine. Background technique [0002] Rosa roxburghii is known as the "King of Vitamin C". It has the functions of anti-oxidation and detoxification, which helps to reduce the damage to the body caused by smoking, alcohol, drug side effects and environmental pollution. Viruses, prevent diseases, and help to consolidate connective tissue, strengthen skin, bones, teeth and muscles. In addition, it can also dilute melanin, promote the discharge of melanin, improve pigmentation, dullness, anti-oxidation, and make skin fair. meticulous. Promote collagen production, enhance the elasticity and tension of the skin dermis, participate in cholesterol metabolism, and help fat decomposition. Promote iron and calcium absorption; relieve cough, sore throat and asthma; prevent scurvy; prevent or relieve constipation. At present,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 何见陈大福朱德春王平张井洛
Owner 贵州大兴延年果酒有限责任公司