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A brewing method for Chinese wolfberry fruit wine

A technology of wolfberry wine and fresh wolfberry, which is applied to the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulas, and can solve the problems of only fermentation of wolfberry raw materials, insufficient extraction of wolfberry nutrients, and insufficient nutrition of wolfberry Use and other issues

Active Publication Date: 2009-03-04
JIANGZHONG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the above three patents is that the raw materials of wolfberry are only fermented and not soaked for extraction, so that the nutritional components of wolfberry are not fully utilized.
(4) In addition, the State Patent Office announced 00101522.2, 1265420, a brewing method of Chinese wolfberry wine, which is fermented wine made by fermenting Chinese wolfberry and soaked. The soaked wine obtained is made through blending and blending. Its shortcoming is that a part of wolfberry is fermented, and a part of wolfberry is soaked, and then the two are blended. Low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] 100kg of fresh wolfberry, after sorting, cleaning, crushing and adding 50kg of soft water, then adjust the sugar content to 240-260g / L with sucrose, adjust the total acid to 6.0-8.0g / L with citric acid or tartaric acid, adjust SO 2 to 100mg / L, add pectinase 0.5g / L, add dry yeast 0.15~0.3g / L, control the temperature at 20~25°C to ferment for 5~7 days, when the specific gravity drops below 1000g / L, analyze Residual sugar <4g / L separates the fermented wine. Add 50kg of 20-25% (v / v) deodorized alcohol to the fresh wolfberry pomace after separation, soak for 10 days, and cycle twice a day during the soaking period. After the completion, separate the soaking wine and mix it with fermented wine, and then Aging, blending, gumming, filtration, sterilization, bottling and packaging are the finished products.

Embodiment 2

[0009] 100kg of dried goji berry, sorted and washed, then soaked in 500kg of water for 12-24 hours and crushed, then adjusted the sugar content to 240-260g / L with sucrose, adjusted the total acid to 6.0-8.0g / L with citric acid or tartaric acid, Tune SO 2 to 80mg / L, add pectinase 0.4g / L, add dry yeast 0.15~0.3g / L, control the temperature at 20~25°C to ferment for 5~7 days, when the specific gravity drops below 1000g / L, analyze Residual sugar <4g / L separates the fermented wine. Add 200kg of 20-25% (v / v) deodorized alcohol to the separated dry wolfberry pomace, soak for 20 days, and cycle twice a day during the soaking period. After the completion, separate the soaking wine and mix it with fermented wine, and then Aging, blending, gumming, filtration, sterilization, bottling and packaging are the finished products.

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Abstract

The present invention relates to the wolfberry fruit wine brewing method combining soaking and fermenting. Wolfberry fruit is first fermented and then soaked, so as to extract the nutritive components from wolfberry fruit fully and raise material utilization rate. The wolfberry fruit wine thus brewed has rich wolfberry fruit fragrance, mellow taste, plump wine body, lasting post taste and other features.

Description

1. Technical field [0001] The invention relates to a brewing method of wolfberry wine. 2. Background technology [0002] Lycium barbarum is a kind of Chinese herbal medicine with both medicine and food, which has high nutritional and medicinal value. Lycium barbarum wine processed from wolfberry has broad market prospects. The wolfberry fruit wine that appears on the market at present, has the brewing of soaking method, has the brewing of fermentation method, also has the combination brewing of fermentation soaking to form. State Patent Office has announced the brewing method of following several wolfberry wines, as (1) <application number> 94111916.5, <publication number> 1104248, <invention name> a kind of brewing method of wolfberry wine, it is to take fresh wolfberry as The raw materials are sorted, squeezed, repeatedly fermented, clarified, stored and matured, and sterilized to prepare wolfberry wine, and the wolfberry wine and wolfberry soaking liqu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02A61K36/815
Inventor 钟虹光俞惠明王小峰徐永前
Owner JIANGZHONG PHARMA
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