Rubus idaeus liquor

A raspberry wine and raspberry technology, which is applied in the brewing of beer, the preparation of wine, the preparation of alcoholic beverages, etc., can solve the problems that the active ingredients cannot be fully extracted, the utilization of raspberry nutrients is reduced, and the popularization and application of products are affected. , to achieve the effect of improving flavor and nutritional efficacy, increasing nutritional value, and high occupancy rate

Inactive Publication Date: 2021-07-23
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Undoubtedly, the above-mentioned method for preparing raspberry wine has achieved good social benefits for the development and utilization of raspberries and the promotion of industry development, but with regard to its complicated preparation process and high production cost, which affects the popularization and application of products, it is still necessary to Among the above-mentioned many methods for preparing raspberry wine, it is difficult to fully utilize its raspberry fruit, and its extraction method cannot fully extract the active ingredients of raspberry fruit, which affects or reduces the utilization of raspberry nutritional components. reduce or reduce its nutritional efficacy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (1) First select fresh, ripe, pest-free and non-corroding red raspberry fruits, rinse them with flowing water, remove the pedicles, handles and sepals, and soak the cleaned raspberries in salt containing 3% by weight Soak in aqueous solution for 3 hours, then heat to 100°C and boil for 3 minutes, rinse in cold pure water for 2-3 times, and finally rinse with pure water again, and place in a bamboo basket to control the moisture;

[0048] (2) Weigh (1) 100kg of red raspberries with controlled moisture, add 100kg of pure water, beat with a double-channel beater with a sieve hole diameter of 0.3-0.1㎜, remove fruit seeds and crude fibers, and obtain a fine texture raspberry pulp;

[0049] (3) Put the raspberry pulp obtained in (2) into a fermenter, add 10kg of Saccharomyces cerevisiae, mix well, first ferment at 37°C for 24 hours, then adjust the temperature at 13°C to delay fermentation After 15 days, the fermented slurry was obtained; during the fermentation period, it w...

Embodiment 2

[0057] (1) First select fresh, ripe, pest-free, and non-corroding yellow raspberry fruits, rinse them with flowing water, remove the pedicles, stems and sepals, and soak the cleaned raspberries in a salt solution containing 3% by weight Soak for 4 hours, then heat to 100°C and boil for 2 minutes, rinse in cold pure water for 2-3 times, and finally rinse with pure water again, and place in a bamboo basket to control the moisture;

[0058] (2) Weigh 100kg of yellow raspberries (1) with controlled moisture, add 100kg of pure water, beat with a double-channel beater with a sieve hole diameter of 0.3-0.1mm, remove fruit seeds and crude fibers, and obtain a finely textured raspberry raspberry pulp;

[0059] (3) Put the raspberry pulp obtained in (2) into a fermenter, add 10kg of brewer’s yeast, mix well, first ferment at 39°C for 18 hours, then adjust the temperature at 16°C to delay fermentation After 12 days, the fermentation slurry was obtained; during the fermentation period, i...

Embodiment 3

[0067] (1) Firstly, select fresh ripe black raspberry fruits that are free from diseases and insect pests and corrosion, rinse them with flowing water, remove the stems, handles and sepals, and soak the cleaned raspberries in salt containing 3% by weight Soak in aqueous solution for 3.5 hours, then heat to 100°C and boil for 3 minutes, rinse in cold pure water for 2-3 times, and finally rinse with pure water again, and place in a bamboo basket to control the moisture;

[0068] (2) Weigh 50kg of black raspberry (1) which has been dried under moisture control, add 50kg of pure water, beat with a double-channel beater with a sieve aperture of 0.3-0.1㎜, remove fruit seeds and crude fibers, and obtain a fine texture raspberry pulp;

[0069] (3) Put the raspberry pulp obtained in (2) into a fermenter, add 5kg of fruit wine yeast, mix well, first ferment at 38°C for 21 hours, then adjust the temperature at 14°C to delay fermentation After 14 days, the fermented slurry was obtained; ...

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Abstract

The invention discloses Rubus idaeus liquor, which is characterized in being prepared from the following raw materials in parts by weight: 25-150 parts of Rubus idaeus, 2.5-15 parts of saccharomycetes and 1000 parts of liquor, wherein the liquor is liquor and spirits, wine, yellow rice wine or beer, and the Rubus idaeus is one of or a combination of any two of Rubus idaeus L., yellow Rubus idaeus, Rubus mesogaeus and purple Rubus idaeus fruits. By use of combination of technologies, including fermentation, distillation, enzymolysis extraction, alcohol precipitation and the like, fragrant substances and volatile ingredients in Rubus idaeus can be effectively extracted, and meanwhile, water-soluble beneficial ingredients can be extracted to a maximum extent. By use of the technical scheme of the invention, better blending of extraction ingredients and the liquor can be realized, so that a liquor product has a clear and transparent appearance, a pure and soft taste, a mellow taste, a thick Rubus idaeus flavor and no bad peculiar smell, and the product is welcomed by consumers.

Description

technical field [0001] The invention belongs to the field of wine preparation processing, in particular to a fruit wine processing method, in particular to a raspberry wine. Background technique [0002] Raspberry (Rubus idaeus) is a shrub and semi-shrub small berry plant of the genus Rubus (Rubus.L) in the Rosaceae (Rosaceae), also known as marling fruit, raspberry, raspberry, tray, etc. It is a small perennial shrub and wood grass both sexes. Raspberry fruit is tender and juicy, with a fruit juice yield of 82%. The fruit has a strong and sweet flavor with aroma, sweet and sour taste, rich in nutrition, especially rich in flavonoids, vitamin C, vitamin K, ellagic acid, superoxide dismutase ( Superoxide Dismutst, SOD) and other anti-biotic and anti-aging active substances are called "fruit of life" by Americans. It is the third-generation fruit integrating nutrition and health care that has developed rapidly in the world in recent years. In 2014, Chinese experts predicted ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/055C12G1/00C12C5/00C12R1/865C12R1/72C12R1/74C12R1/645
CPCC12C5/00C12G1/00C12G3/024C12G3/055
Inventor 张志年张靖悦
Owner 徐州绿之野生物食品有限公司
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