Dry type fermentative wine of aloe, and production technique

A technology of aloe vera dry-type and dry-type wine, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of large loss of active ingredients, turbid flocculent precipitation in wine liquid, low acidity and inability to ferment healthily, etc.

Inactive Publication Date: 2007-05-09
黄锦秀 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aloe vera has excellent health care and beauty effects, and has remarkable effects in strengthening the stomach, regulating the intestines, promoting choleresis, anti-inflammatory and antibacterial, promoting wound healing, and treating injuries. The problem of bad taste is that the glue juice obtained after the crushed aloe vera is easy to be softened and liquefied in the fermentation process, the sugar content and acidi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0108] 1. Harvest fresh aloe vera leaves that are about 2 years old and weigh more than 700 grams per leaf.

[0109] 2. Disinfection and sterilization of leaves: Rinse the leaves of aloe vera with water for 3 times ----- sodium hypochlorite sterilization for 40 minutes -------- rinse with clear water ----- rinse with soft water ----- --Ultraviolet sterilizing for 10 minutes--------Drain the surface moisture, and dry it with filtered clean air for later use.

[0110] 3. Production of aloe vera juice: detoxify and sterilize aloe vera leaves --- reduce the temperature inside the aloe vera leaves and the equipment to about 16°C, remove 1 / 2 of the green skin and then break it, and add the antioxidant erythorbic acid 0.04 g / liters, pumping carbon dioxide and negative pressure degassing to exhaust oxygen alternately to form an anaerobic environment (limited to 4 hours from harvesting to crushing). ---------- Prepare the prefabricated compound enzyme with cold clarified aloe vera ju...

Embodiment 2

[0113] 1. Harvest fresh aloe vera leaves that are about 2.5 years old and weigh more than 800 grams per leaf.

[0114] 2. Disinfection and sterilization of leaves: Rinse the leaves of aloe vera with water for 3 times -------- sodium hypochlorite sterilization for 30 minutes -------- rinse with clear water ----- rinse with soft water ----- --Ultraviolet sterilizing for 12 minutes--------Drain the surface moisture, and dry it with filtered clean air for later use.

[0115] 3. Production of aloe vera juice: detoxify and sterilize the aloe vera leaves --- reduce the temperature inside the aloe vera leaves and equipment to about 12 ℃, ----------- remove all the green skin and then break, synchronously Add the antioxidant erythorbic acid 0.06 g / L, pump carbon dioxide and negative pressure degassing alternately to exhaust oxygen, and complete the crushing within 4 hours after harvesting --------- The prefabricated compound enzyme is first prepared with cold water 3% dilute enzyme so...

Embodiment 3

[0118] 1. Harvest fresh aloe leaves that are about 3.5 years old and weigh more than 1,000 grams per leaf.

[0119]2. Disinfection and sterilization of the leaves: Rinse the leaves of aloe vera with water for 3 times ----- sodium hypochlorite sterilization for 45 minutes -------- rinse with clean water ----- rinse with soft water ----- --Ultraviolet sterilizing for 10 minutes--------Drain the surface moisture, and dry it with filtered clean air for later use.

[0120] 3. Production of aloe vera juice: detoxify and sterilize the aloe vera leaves --- reduce the temperature of the aloe vera leaves and the equipment to about 20 ℃ ------ keep all the green skins and then break them, and add antioxidants at the same time Erythorbic acid 0.06 g / L, complete crushing within 4 hours after harvesting ----- pump nitrogen and negative pressure degassing alternately to exhaust oxygen -------- prefabricated special compound enzyme (peel Enhanced type) First make 1% dilute enzyme solution wi...

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PUM

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Abstract

This invention discloses a dry aloe fermented wine and its breeding technique. The technique comprises: fermenting aloe and base liquor to produce dry aloe fermented wine. Since aloe has such characteristics as high viscosity, high nutrition, low acidity, low sugar content and easy decay, the technique uses special enzyme and such procedures as low temperature zymolysis, anaerobic fermentation, concentration and flavor adjustment to produce dry aloe fermented wine with high nutrition, good taste and stable quality. The wine can satisfy the state standards.

Description

Technical field: [0001] The invention relates to a dry fruit and vegetable wine and a brewing method thereof, especially a brewing method of an aloe dry wine. Background technique: [0002] The present invention mainly learns from the production technology of dry fruit wine, so it has similarities with the production process of dry wine on the whole, such as crushing juice, inoculating yeast, fermentation, management during fermentation, filtration and clarification, filling, etc. Both aspects use open technology extensively. [0003] However, aloe juice is prone to oxidative browning, strong light sensitivity and heat sensitivity in the processing process, and the original juice is easily corrupted and precipitated during fermentation. Directly adopting general-purpose technology cannot make aloe ferment healthily. Therefore, among the varieties of aloe wines currently on the market, white wine There are many, only a few colored wines and beer products. Wherein, the techn...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 黄锦秀
Owner 黄锦秀
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