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Allicin fruit wine and method for preparing same

A technology of fruit wine and allicin, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of few varieties and narrow application range, achieve low production costs, improve safety, overcome monotonous taste effect

Inactive Publication Date: 2008-07-23
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, garlic fruit (i.e. garlic head) is mainly used directly as a cooking seasoning; its deep-processed products are limited to making pickles, sauces and pickled foods, or made into garlic juice for cooking and seasoning. There are fewer varieties and applications. narrow range

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Weigh 1000kg of garlic fruit, peel, wash and crush it; (2) add 1kg of honey, and then immediately put it into 1000kg 70. Soak in edible alcohol for half an hour, and the garlic pulp extract obtained after separating the garlic pulp is stored in an airtight container for later use; (3) After separating the soaked garlic pulp, beat it with a beater, and add 1000kg sugar content After 10% sugar-acid water with an acidity of 0.2%, insert 120kg of expanded and cultivated As2.162. Saccharomyces cerevisiae bacterium liquid for main fermentation (pre-fermentation). After 10 days of fermentation, separate the garlic residue and take The fermented juice is transferred to post-fermentation and fermented for 28 days; (4) the post-fermented wine liquid is subjected to coarse filtration, and then the garlic pulp extract is added in the ratio of wine liquid: garlic pulp extract = 1: 0.2, mixed, Aging for 6 months; (5) Clarifying the aged wine liquid, finely filtering to remove res...

Embodiment 2

[0016] (1) with embodiment 1; (2) add honey 2kg, then immediately drop into the edible alcohol of 4000kg 52 ° and soak for 40 minutes, separate garlic pulp and the gained garlic pulp extract is packed in airtight container and preserves, subsequent use; (3) After separating the soaked garlic pulp, beat it into pulp with a beater, squeeze the juice, and add 600kg of sugar-acid water with a sugar content of 30% and an acidity of 0.8% and nutrient salt MgSO in the garlic juice 4 After 2kg, insert 400kg of As2.470. Saccharomyces cerevisiae expansion culture medium for pre-fermentation. After 16 days of pre-fermentation, separate the garlic residue, take the fermentation juice and transfer it to post-fermentation and ferment at room temperature for 32 days; (4) post-fermentation The liquor is subjected to coarse filtration, and then the garlic pulp extract is added in the ratio of liquor:garlic pulp extract=1:0.3, mixed, and aged for 12 months; (5) the aged liquor is clarified, fine...

Embodiment 3

[0019] (1) with embodiment 1; (2) add honey 3kg, then immediately drop into 2000kg 30 ° of edible alcohol and soak for 40 minutes to kind, after separating garlic pulp, gained garlic pulp extract is packed in airtight container and preserves, subsequent use; (3) After separating the soaked garlic pulp, beat it into pulp with a beater, squeeze the juice, and add 400kg of sugar-acid water and nutrient salt MgSO with a sugar content of 30% and an acidity of 0.8% in the garlic juice 4 After 3kg, add As2.470 and As2.162 (according to the ratio of 1:1 mixed expansion medium) 600kg of yeast expansion medium (or natural fermentation), after 16 days of fermentation, separate the garlic residue, take the fermentation The juice is transferred to post-fermentation and fermented at room temperature for 30 days; (4) the wine after post-fermentation is added to the extract, mixed at a ratio of 1:3, aged for 6 months, blended, clarified, filtered, bottled, and packaged , to make semi-fermente...

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Abstract

The invention relates to an allicin fruit wine and the corresponding preparation method, which comprises the following steps: (1) garlic mature fruit and inferior fruit is peeled, washed and crushed; (2) the crushed garlic is deodorized by honey, and is soaked in the edible alcohol; water extract is preserved in a closed vessel for future use; (3) the soaked garlic fresh is pulped, and sugar acid and saccharomyces cerevisiase liquid are added for main fermentation or natural fermentation; the fruit residue is separated, and the main fermentation juice is subject to post-fermentation at normal temperature; (4) the wine liquid after post-fermentation is rough filtered, and is blended with corresponding proportional water extract according to the requirement of the alcohol content of the product for aging; (5) the aging wine liquid is clarified, filtered for residue removal and bottled, and the finish product is obtained. The allicin fruit wine has the advantages that as the offensive odor of garlic is eliminated while the faint scent of garlic is retained, the taste is rather good; as the allicin fruit wine is rich in active components of garlic, the allicin fruit wine has the functions of promoting blood circulation, preventing cardio-cerebrovascular diseases and the occurrence of hypertension, replenishing physical power, dissipating fatigue, enhancing body hardiness, improving appetite, keeping sound sleep and good looks, enhancing the immunity, assisting therapy and preventing certain diseases; the production cost is low.

Description

technical field [0001] The invention relates to an allicin fruit wine and a preparation method thereof, in particular to a low-allicin fruit wine with the functions of appetizing and invigorating the spleen, invigorating deficiency and improving intelligence and a preparation method thereof. Background technique [0002] At present, garlic fruit (i.e. garlic head) is mainly used directly as a cooking seasoning; its deep-processed products are limited to making pickles, sauces and pickled foods, or made into garlic juice for cooking and seasoning. There are fewer varieties and applications. The range is narrow. Contents of the invention [0003] The object of the present invention is to provide an allicin fruit wine and a preparation method thereof. The allicin fruit wine is rich in active ingredients in garlic, has no peculiar smell of garlic, and retains the fragrance of garlic. [0004] The object of the present invention is achieved through the following technical solu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 周文化
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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