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Milk-flavor wolfberry liqueur and preparation method thereof

A technology of liqueur and wolfberry, applied in the field of food processing, can solve the problems of poor quality, deterioration of quality, failure to achieve nutrition and health care, etc.

Pending Publication Date: 2021-06-08
宁夏红枸杞产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lycium barbarum wine is a kind of fruit wine. Clarity and transparency are one of its important indicators. If there is turbidity and precipitation, it is considered to be of poor quality or deteriorated, which will seriously affect the market sales of the wolfberry wine.
Traditional wolfberry wine production methods (such as: fermentation method or soaking method), in order to make the wine body of wolfberry wine clear and transparent, wolfberry pulp is separated in the preparation process of wolfberry wine, resulting in the partial loss of wolfberry nutrients. The wine body also has a single nutrient substance, which does not achieve the synergistic effect of nutrition and health care

Method used

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  • Milk-flavor wolfberry liqueur and preparation method thereof

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preparation example Construction

[0038] One embodiment of the present invention proposes a preparation method of milk-flavored wolfberry liqueur, comprising the following steps:

[0039] (1) cleaning the fresh wolfberry fruit, beating, and centrifuging to obtain wolfberry clear juice and wolfberry pulp;

[0040] (2) inoculating yeast to the clear juice of wolfberry obtained in step (1), fermenting to obtain fermented wolfberry wine, and then performing two distillations to obtain distilled wolfberry wine, so that the nutritional components in the wolfberry fruit juice are completely retained in the wolfberry wine;

[0041] (3) Vacuum freeze-drying the wolfberry pulp obtained in step (1), and then superfine grinding to obtain a wolfberry freeze-dried powder, so that the nutrients in the wolfberry pulp and pericarp are completely retained in the ingredient wolfberry freeze-dried powder, avoiding the traditional wolfberry wine Nutrient loss resulting from the separation of lees after fermentation or maceration; ...

Embodiment 1

[0062] The preparation of embodiment 1 milk-flavored wolfberry liqueur

[0063] (1) Pick 2100kg of fresh wolfberry fruit that meets the requirements, wash it with pure water and transfer it to a double-channel beater for beating. After removing the wolfberry seeds, it is centrifuged in a tubular centrifuge to obtain 1416kg of wolfberry clear juice and 672kg of wolfberry pulp;

[0064] (2) Add 1416kg of wolfberry clear juice obtained in step (1) to 243g of Saccharomyces cerevisiae for fermentation. The fermentation temperature is 25°C. When the sugar content of the fermentation liquid is ≤10g / L, the fermentation can be stopped to obtain fermented wolfberry wine. Use a red copper still Carry out two distillations, the temperature of the first distillation is 85-90°C, when the alcohol content of the distillate is ≤0.5% Vol, stop the distillation, the second distillation temperature is 80°C-85°C, and the alcohol content >70% Vol Distilled wine head and distilled wine tail with al...

Embodiment 2

[0068] The preparation of embodiment 2 milk-flavored wolfberry liqueur

[0069] (1) Pick 1800kg of fresh wolfberry fruit that meets the requirements, wash it with pure water and transfer it to a double-channel beater for beating. After removing the wolfberry seeds, it is centrifuged in a tubular centrifuge to obtain 1100kg of wolfberry clear juice and 360kg of wolfberry pulp;

[0070] (2) Add 1100kg of wolfberry clear juice obtained in step (1) to 220g of Saccharomyces cerevisiae for fermentation. The fermentation temperature is 25°C. When the sugar content of the fermentation liquid is ≤10g / L, the fermentation can be stopped to obtain fermented wolfberry wine. Use a red copper still Carry out two distillations, the temperature of the first distillation is 85-90°C, when the alcohol content of the distillate is ≤0.5% Vol, stop the distillation, the second distillation temperature is 80°C-85°C, and the alcohol content >70% Vol Distilled wine head and distilled wine tail with a...

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Abstract

The invention discloses a milk-flavor wolfberry liqueur and a preparation method thereof, and belongs to the technical field of food processing, the milk-flavor wolfberry liqueur is prepared from fresh wolfberry fruits through the steps of cleaning, pulping, centrifuging, fermenting, distilling, vacuum freeze-drying, superfine grinding, blending, filtering, degassing, homogenizing and the like. According to the milk-flavor wolfberry liqueur, the wolfberry juice, the wolfberry pulp, the wolfberry peel and the like are applied to the liqueur body, nutritional ingredients in the wolfberry pulp and the wolfberry peel are reserved, and nutrient substances such as the whole milk powder and the condensed milk are added, so that the prepared milk-flavor wolfberry liqueur not only has high nutritional value, but also has the health-care property of homology of medicine and food of wolfberry.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a milk-flavored wolfberry liqueur and a preparation method thereof. Background technique [0002] Lycium barbarum is a plant with the same origin of medicine and food, which has high nutritional value and physiological health care function. Tests and analysis have proved that wolfberry is rich in a variety of highly active nutrients, such as wolfberry polysaccharides, carotenoids, vitamins, etc. In addition, it also contains a variety of minerals and amino acids. Lycium barbarum polysaccharide has the functions of enhancing body immunity, anti-tumor and anti-aging. In addition, it also has obvious effects of lowering blood fat, blood sugar, resistance to hypoxia, and fatigue resistance. It can be processed into wolfberry wine and other wolfberry drinks. [0003] Lycium barbarum wine is a kind of fruit wine. Clarity and transparency are one of its important in...

Claims

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Application Information

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IPC IPC(8): C12G3/023C12G3/06C12H6/02
CPCC12G3/023C12G3/06C12H6/02
Inventor 曹广江朱银龙周学义张智锋董建方陈彦辉赵智慧党文宏冯天霞马艳
Owner 宁夏红枸杞产业有限公司
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