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Method for producing Chinese wolfberry liquor

A production method and technology for wolfberry wine are applied in the production field of wolfberry wine, and can solve the problems of incomplete extraction of effective components, long aging period, bitter taste of wolfberry wine and the like

Inactive Publication Date: 2004-01-07
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

[0005] Using the above-mentioned fermentation process to brew wolfberry wine, in addition to the incomplete extraction of active ingredients, it also has the disadvantages of bitter taste of wolfberry wine produced by simple fermentation, and the aging period is very long. At the same time, because wolfberry is a nourishing health product, many active ingredients Loss of activity after high temperature treatment

Method used

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  • Method for producing Chinese wolfberry liquor
  • Method for producing Chinese wolfberry liquor
  • Method for producing Chinese wolfberry liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 700kg of fresh goji berries picked on the same day were sorted to remove mildew and rotten fruits. After passing the appearance and sugar content inspection, they were accurately weighed and measured, and cleaned with 0.3% CLO 2 Soak in the solution for 15 minutes to remove pesticide residues and kill bacteria. Crushed by a beater until the diameter of the pulp is about 2mm, put it into the tank, add 0.7L sulfurous acid, 46kg of deodorized alcohol to adjust the ingredients, add 35kg of white sugar and pour it into the tank for 1 hour, add 70g of activated pectinase and pour it into the tank for 1 hour, and finally add the activated pectinase 0.35kg of special yeast liquid was poured into the tank for 1 hour, soaked and fermented, the pre-fermentation temperature was 18°C, and the fermentation time was 9 days. The fermentation status was tested and analyzed every day. When the residual sugar was less than 4g / l, it was separated and squeezed with an air film press. After ...

Embodiment 2

[0057] 700kg of fresh goji berries picked on the same day were sorted to remove mildew and rotten fruits. After passing the appearance and sugar content inspection, they were accurately weighed and measured, and cleaned with 0.3% CLO 2 Soak in the solution for 15 minutes to remove pesticide residues and kill bacteria. Crushed by a beater until the diameter of the pulp is about 3mm, put it into the tank, add 0.7L sulfurous acid, 46kg deodorized alcohol to adjust the ingredients, add 35kg white sugar and pour the tank for 1 hour, add 105g activated pectinase and pour the tank for 1 hour, and finally add the activated pectinase 0.42kg of special yeast liquid was poured into the tank for 1 hour, soaked and fermented, the temperature of the pre-fermentation was 20°C, and the fermentation time was 7 days. The fermentation status was tested and analyzed every day. When the residual sugar was less than 4g / l, it was separated and squeezed with a film press, After the artesian wine and ...

Embodiment 3

[0078] 700kg of fresh goji berries picked on the same day were sorted to remove mildew and rotten fruits. After passing the appearance and sugar content inspection, they were accurately weighed and measured, and cleaned with 0.3% CLO 2 Soak in the solution for 15 minutes to remove pesticide residues and kill bacteria. Crushed by a beater until the pulp diameter is about 4mm, put it into the tank, add 0.7L of sulfurous acid, 46kg of deodorized alcohol to adjust the ingredients, add 35kg of white sugar and pour it into the tank for 1 hour, add 140g of activated pectinase and pour it into the tank for 1 hour, and finally add the activated pectinase 0.56kg of special yeast liquid was poured into the tank for 1 hour, soaked and fermented, the pre-fermentation temperature was 24°C, and the fermentation time was 4 days. The fermentation status was tested and analyzed every day. When the residual sugar was less than 4g / l, it was separated and squeezed with a film press, After the arte...

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Abstract

The production method of lycium berry wine uses fresh lycium berry as raw material and includes the following steps: cleaning raw material, breaking, enzyme treatment, low-temp. fermentation to obtain fermented fresh lycium berry juice, and utilizing traditional thermal extraction process to extract beneficial components for human body from dried lycium berry, jujube and licorice; then organically combining the above-mentioned fresh lycium berry juice with above-mentioned extracted beneficial components, making further heat treatment, clearing and degumming, pasteurizing so as to obtain the invented lycium berry wine with brown-red colour and palatable taste.

Description

technical field [0001] The invention belongs to the technical field of food processing and biological fermentation, and relates to a production method of wolfberry wine, in particular to a production method of wolfberry wine which adopts the combination of microbial fermentation technology and hot extraction process. Background technique [0002] Lycium barbarum is the ripe fruit of Lycium barbarum, a plant of the Solanaceae family. It is a famous traditional health-care tonic fruit and Chinese herbal medicine in my country. It plays an important role in traditional medicine in China. "Compendium of Materia Medica" records: "Lycium barbarum can nourish the kidney and generate essence, nourish the liver, improve eyesight, strengthen the bones, relieve fatigue, change color, turn white, improve eyesight and calm the nerves, and make people live longer." That is to say, it has the functions of strengthening essence, nourishing kidney, It has many functions such as nourishing th...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张金山齐晓民任贵军
Owner 宁夏红枸杞产业有限公司
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