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Wolfberry fruit liquor and brewing process thereof

A technology of wolfberry wine and wolfberry, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of difficult consumer acceptance, poor palatability and poor taste, and achieve the effects of long aftertaste, high conditioning and pure color.

Inactive Publication Date: 2003-08-06
ZHONGNING DAHUA BREWING IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, when making wine with Chinese wolfberry, all soak Chinese wolfberry with white wine, and this product has strong medicine smell and strong liquor taste, and palatability is poor, is difficult to be accepted by consumer, as disclosed with " Qijiu " (patent No. ZL92108216) Wuliangye-flavored koji wine is used as the base wine, with wolfberry and rock sugar as the basic ingredients, and red dates as auxiliary materials. The Qijiu wine made by soaking in two stages is made by soaking wolfberry in white wine.
Difficult to promote due to poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take the preparation of 300kg wolfberry wine as an example to illustrate the wolfberry wine and its preparation process:

[0026] 1. Preparation of raw materials: 30kg of preferred dried wolfberry fruits are screened, washed, rehydrated, and then crushed to be suitable for fermentation;

[0027] 2. Fermentation: Put the crushed wolfberry mash into the fermenter, inoculate 0.8‰ high-efficiency active dry yeast for wine, ferment for 10 days at 20℃, and then filter the fermented wolfberry mash, and put the original wine in 18 Post-fermentation at ℃ for 120 days, ready for use;

[0028] 3. Extraction: Wash 5kg of dried wolfberry, 3kg of red dates, 0.2kg of licorice, and 0.1kg of Cistanche cistanche, and put it in a boiling pot, and extract for 20 minutes under normal pressure for three consecutive times. After mixing the three filtrates, set aside ;

[0029] 4. Blending: Mix the original wine and the extract at a ratio of 1:1, while adding 95° edible ethanol to blend to a wine ...

Embodiment 2

[0034] Take the preparation of 300kg wolfberry wine as an example to illustrate the wolfberry wine and its preparation process:

[0035] 1. Preparation of raw materials: 30kg of preferred dried wolfberry fruits are screened, washed, rehydrated, and then crushed to be suitable for fermentation;

[0036] 2. Fermentation: Put the crushed wolfberry mash into the fermentor, inoculate 4‰ high-efficiency active dry yeast for wine, ferment for 5 days at 25℃, and then filter the fermented wolfberry mash, and put the original wine in 25℃. Post-fermentation at ℃ for 80 days, ready for use;

[0037] 3. Extraction: Wash 10kg of dried wolfberry, 6kg of red dates, 0.6kg of licorice, and 0.3kg of Cistanche cistanche and put it in a boiling pot. Extract for 40 minutes under normal pressure for two consecutive times. After mixing the two filtrates, wait use;

[0038] 4. Blending: Mix the original wine and the extract at a ratio of 1:1, while adding 60° edible ethanol to blend to 12° alcohol content...

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PUM

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Abstract

The present invention relates to a wolfberry fruit liquor and its preparation method. Said liquor contains 50-100g of wolfberry fruit, 30-60g of jujube, 2-6g of licorice, 1-3 g of cistanche stem and proper quantity of white liquor. Its preparation method includes the following steps: cleaning, fermentation, soaking and extracting, blending, enzyme treatment, clarifying, ageing, fine-filtering andbottling so as to obtain the invented finished product with rich nutrients, good colour, palatafull taste and effective health-care function.

Description

Technical field [0001] The invention relates to a wine and a preparation method thereof, in particular to a wolfberry wine and a preparation method thereof. Background technique [0002] Lycium barbarum is a Chinese medicinal material with both medicine and food and a food product with high nutritional value. At present, when the wolfberry is used as wine, the wolfberry is soaked in white wine, but the product has a strong medicinal and spirited taste, and has poor palatability, which is difficult to be accepted by consumers. For example, it is disclosed as "Qijiu" (Patent No. ZL92108216). Wuliangye-flavored koji wine is the basic wine, with wolfberry and rock sugar as the basic ingredients, red dates as auxiliary materials, and two-stage soaking of wolfberry wine, which is made by soaking wolfberry in white wine. It is difficult to promote due to poor taste. Summary of the invention [0003] The invention provides a wolfberry wine produced by using dried wolfberry fruits to reh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 刘怀平尤建国魏淑霞
Owner ZHONGNING DAHUA BREWING IND
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