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Process of producing fermented wolfberry fruit yellow wine

A production method and fermentation-type technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of incomplete extraction of bioactive components of wolfberry, insufficient protection of red pigment of wolfberry, poor taste of wolfberry wine, etc., to achieve favorable color formation and harmonious wine body Alcohol and enhance the effect of absorption and utilization

Inactive Publication Date: 2007-08-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available wolfberry rice wine is of the soaking type, that is, rice wine or white wine is used as the wine base, and it is prepared by soaking wolfberry or extracting the extract, blending, etc. The obtained wolfberry wine has poor taste, unstable properties, and easy precipitation. The bioactive components in wolfberry are not fully extracted and the preservation rate is low
Fermented wolfberry rice wine has the characteristics of good taste, stable properties, clear and transparent products, and high preservation rate of biological active ingredients. However, fermented wolfberry rice wine also has shortcomings such as insufficient protection of wolfberry red pigment and relatively poor sensory perception.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] One, the preparation of wolfberry pulp

[0041] (1) dry wolfberry is cleaned, and impurities are removed;

[0042] (2) Add water with 2 times the quality of dried wolfberry, and soak for 2 hours;

[0043] (3) beating, when wolfberry is beating, add 0.05% citric acid and 0.075% vitamin C of wolfberry soaking water.

[0044] 2. Production of rice wine

[0045] (1) After removing impurities and cleaning the glutinous rice, soak it in clean water at room temperature for 48 hours. After soaking, the rice grains are intact, and knead the rice grains into powder by hand;

[0046] (2) Steam the glutinous rice so that the rice grains are cooked but not mushy, transparent but not rotten;

[0047] (3) cooling the steamed rice to 28°C;

[0048] (4) Add distiller's yeast and wine medicine, fully mix well;

[0049] (5) fall into the cylinder, add wolfberry slurry, the addition amount (in terms of dry wolfberry mass) is 2.0% of the raw material rice quality, and carry out pre-fer...

Embodiment 2

[0057] One, the preparation of wolfberry pulp

[0058] (1) dry wolfberry is cleaned, and impurities are removed;

[0059] (2) Add water with 4 times the quality of dried wolfberry, and soak for 5 hours;

[0060] (3) beating, when wolfberry is beating, add 0.28% citric acid and 0.015% vitamin C of wolfberry soaking water.

[0061] 2. Production of rice wine

[0062] (1) After removing impurities and cleaning the glutinous rice, soak it in clean water at room temperature for 72 hours. After soaking, the rice grains are intact, and knead the rice grains into powder by hand;

[0063] (2) Steam the glutinous rice so that the rice grains are cooked but not mushy, transparent but not rotten;

[0064] (3) cooling the steamed rice to 30°C;

[0065] (4) Add distiller's yeast and wine medicine, fully mix well;

[0066] (5) fall into the tank, add wolfberry slurry, the addition amount (in terms of dry wolfberry mass) is 5.0% of the raw material rice quality, and carry out pre-fermentat...

Embodiment 3

[0074] One, the preparation of wolfberry pulp

[0075] (1) dry wolfberry is cleaned, and impurities are removed;

[0076] (2) Add water with 3 times the mass of dried wolfberry, and soak for 4 hours;

[0077] (3) beating, when the wolfberry is beating, add 0.15% citric acid and 0.05% vitamin C of the wolfberry soaking water.

[0078] 2. Production of rice wine

[0079] (1) After removing impurities and cleaning the glutinous rice, soak it in clean water at room temperature for 60 hours. After soaking, the rice grains are intact, and knead the rice grains into powder by hand;

[0080] (2) Steam the glutinous rice so that the rice grains are cooked but not mushy, transparent but not rotten;

[0081] (3) cooling the steamed rice to 29°C;

[0082] (4) Add distiller's yeast and wine medicine, fully mix well;

[0083] (5) fall into the tank, add wolfberry slurry, the addition amount (in terms of dry wolfberry mass) is 3.5% of the raw material rice quality, and carry out pre-fer...

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Abstract

The process of producing fermented wolfberry fruit yellow wine belongs to the field of fermentation brewing technology. Before fermentation and during fermentation, wolfberry fruit slurry with citric acid and vitamin C in certain amount is added for fermentation in common. The fermented wolfberry fruit yellow wine has color of wolfberry fruit, rich nutrients, and high physical and chemical indexes.

Description

technical field [0001] The invention discloses a production method of fermented Chinese wolfberry rice wine, specifically adding beaten Chinese wolfberry pulp to co-fermentation before brewing and fermentation and during fermentation, belonging to the technical field of fermentation and brewing. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It is a treasure of the Chinese nation and an important part of the world wine cultural heritage alongside beer and wine. Rice wine is a brewed wine made from rice, millet, corn, millet or wheat as the main raw materials, after cooking, adding koji, saccharifying, fermenting, pressing, clarifying, filtering, decocting, storing and blending. The main components of rice wine are water, ethanol, sugar, organic acids, proteins, amino acids, etc., and also contain trace components such as vitamins and minerals. It contains 8 kinds of amino acids necessary for the human body, and its content ran...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 毛健马俊孝陈正行
Owner JIANGNAN UNIV
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