Preparation method of Chinese wolfberry wine

A technology of wolfberry wine and wolfberry, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of insufficient sugar in wolfberry, and achieve the effect of rich fruit aroma, enhanced fruit aroma, and moderate sweet and sour taste

Pending Publication Date: 2022-01-21
宁夏葡杞酒业有限公司
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Problems solved by technology

[0004] The object of the present invention is to provide a preparation method of wolfberry

Method used

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Embodiment Construction

[0023] The following is further described in detail through specific implementation methods:

[0024] A preparation method of wolfberry wine, comprising the following steps:

[0025] (1) Preparation of frozen fresh wolfberry concentrated juice: freeze and concentrate fresh wolfberry at -16 to -20°C and gently press to extract the concentrated juice. During the pressing process, 5 g / hL of potassium metabisulfite and Degumming and aroma-enriching pectinase 2-3g / hL, after pressing, the squeezed juice is collected and stored at low temperature to obtain frozen fresh wolfberry concentrated juice;

[0026] (2) Preparation of dried wolfberry juice: Soak dried wolfberry in pure water at a volume of 1:6 for 24-36 hours, keep the temperature at 6-10°C, add potassium metabisulfite 5g / hL and pectinase 2-3g / hL, stir evenly to obtain dry wolfberry fermentation liquid;

[0027] (3) Separation of dried wolfberry juice: the dried wolfberry fermented liquid obtained in step (2) is gently squ...

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Abstract

The invention belongs to the technical field of brewing, and particularly discloses a preparation method of Chinese wolfberry wine, which comprises the steps of preparing frozen fresh Chinese wolfberry concentrated juice, preparing dry Chinese wolfberry fermentation liquid, separating dry Chinese wolfberry fermentation liquid, performing wine-making dry yeast activation, blending dry Chinese wolfberry wine stock solution and frozen Chinese wolfberry concentrated juice, performing alcoholic fermentation, performing post-curing, performing clarification, sterilizing, filling and the like. According to the invention, only the dry Chinese wolfberry fruits and the fresh Chinese wolfberry fruits are used as raw materials, mixing of exogenous substances and adding of exogenous sugar are avoided, the process of combining soaking and fermentation is adopted, the brewed Chinese wolfberry fruit wine is high in nutritional value, outstanding in flavor, obvious in fruity flavor and diversified in taste, the utilization rate of the Chinese wolfberry fruits is increased, so that the Chinese wolfberry fruit wine has own fruity flavor and good life cultivation and health preservation effects, and the problem of insufficient sugar in the brewing process of the Chinese wolfberry fruits is solved.

Description

technical field [0001] The invention belongs to the technical field of brewing, and specifically discloses a preparation method of wolfberry wine. Background technique [0002] Lycium barbarum is a plant with the same origin of medicine and food announced by the Ministry of Health. It is an indispensable part of Chinese herbal medicine and has extremely high nutritional value and physiological health care functions. Lycium barbarum wine, as an alcoholic drink with wolfberry as the main raw material, has a high utilization rate and nutritional value. Although goji berry wine has been developed in recent years, and a group of goji berry wine brewing companies represented by Ningxiahong have been formed, but compared with other wine products, the response is mediocre and the audience is small. Most of the deep-processed wolfberry products in the market are dried wolfberries: most of the dried wolfberries are made by exposure to the sun, which has no technical content. At the s...

Claims

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Application Information

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IPC IPC(8): C12G3/023
CPCC12G3/023
Inventor 张军翔张劲松
Owner 宁夏葡杞酒业有限公司
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