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Method for brewing longan Chinese-wolfberry nutritive fruit wine

A technology of wolfberry wine and longan, which is applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of weak taste, incomplete extraction of active ingredients in soaked wine, and low price, and achieve additional products. The effect of high value, full taste and low cost

Inactive Publication Date: 2010-02-17
叶长东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Goji berries are abundant in Northwest China, while longan is produced in Guangdong and Guangxi. The annual output of both is large, and most of them are processed into dried fruits for sale. The price is low, which seriously limits the local economic development and related products. a better way out
At present, there is still no method for fermenting and brewing nutritious fruit wine by combining these two kinds of Chinese medicinal materials. In the past, longan and wolfberry were simply soaked to make wine. The soaked wine has defects such as incomplete extraction of active ingredients, thin taste, and rough grains.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Get raw material by weight ratio:

[0022] 1 part of longan, 1 part of wolfberry, 10 parts of water, appropriate amount of white sugar, water, organic acid, pectinase, nutrient, Vc, SO 2 Accessories.

[0023] Preparation steps:

[0024] Select 1Kg each of selected high-quality longan and wolfberry, add 10Kg of water, and add 0.05g of pectinase at the same time, fully soak, stir and dissolve into a slurry. Add organic acid to the fruit pulp to obtain solution citric acid 30g, nutritional agent FERMAID K1g, Vc0.5g, sulfurous acid SO 2 7.5ml, and mixed to obtain a fermentation broth.

[0025] Take 10% of the total amount of fruit pulp fermentation liquid and activate 1g of active dry yeast to form a seed liquid. After the seed liquid is fermented vigorously, that is, the bubbles rise densely, add it to the fermentation liquid. The temperature is controlled at 12°C, and the sealed fermentation time is 4 days. .

[0026] When the residual sugar is less than 4g / L, the fe...

Embodiment 2

[0035] Get raw material by weight ratio:

[0036] 50 parts longan, 50 parts wolfberry;

[0037] Excipients: 500 parts of water, 50 parts of white sugar, 3 parts of tartaric acid, other excipients pectinase, nutrients, Vc, SO 2 Appropriate amount.

[0038] Preparation steps:

[0039] Select 50Kg each of selected high-quality longan and wolfberry, add 500Kg of water, and add 25g of pectinase at the same time, fully soak, stir and dissolve into a slurry. Take the fruit slurry and dissolve 2Kg of citric acid, 50g of nutrient FERMAIDK, 50g of Vc, and 500ml of sulfurous acid, add and mix after dissolving to obtain a fermented liquid.

[0040] Take 10% of the total amount of fruit pulp fermentation liquid and activate 125g of active dry yeast to form a seed liquid. After the seed liquid is vigorously fermented, that is, the bubbles rise densely, add it to the fermentation liquid. The temperature is controlled at 15-18°C and sealed for fermentation The time is 4 to 12 days.

[00...

Embodiment 3

[0050] Get raw material by weight ratio:

[0051] 100 parts longan, 100 parts wolfberry;

[0052] Excipients: 1000 parts of water, 150 parts of white sugar, 5 parts of tartaric acid, and other appropriate amount of pectinase, nutrients, Vc, SO 2 Accessories.

[0053] Preparation steps:

[0054] Select 100Kg each of selected high-quality longan and wolfberry, add 1000Kg of water, and add 100g of pectinase at the same time, fully soak, stir and dissolve into a slurry. Take the fruit slurry and dissolve 150Kg of citric acid, 400g of nutrient FERMAID K, 200g of Vc, and 2000ml of sulfurous acid, add and mix after dissolving to obtain a fermentation broth.

[0055] Take 10% of the total amount of fruit pulp fermentation liquid and activate 250g of active dry yeast to form seed liquid. After the seed liquid is vigorously fermented, that is, the bubbles rise densely, add it to the fermentation liquid. The temperature is controlled at 15-18°C and sealed for fermentation The time is...

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Abstract

The invention discloses a method for brewing a longan Chinese-wolfberry nutritive fruit wine. Longan and Chinese wolfberry are used as the main raw materials, and proper amounts of auxiliary materialsare added in the preparation process so as to brew the nutritive fruit wine by biological enzymolysis and microorganism low-temperature fermentation. The method uses longan and Chinese wolfberry, which can be used as both medicines and food, as the raw materials, completely extracts effective components which are beneficial to human bodies, increases the fermentation products and enhances the nutritive effect. The longan Chinese-wolfberry fruit wine is rich and delicate in mouth feel and has a typical outstanding style, thereby being an ideal inebriant drink. The method overcomes the defectsof bad mouth feel, incomplete extraction of effective components, and the like. The nutritive fruit wine has the advantages of low cost, high added value, high nutrition and high medical value, is suitable for various people to improve the health and build up the body, and make due contributions to the development of deep processing of farm produces.

Description

technical field [0001] The invention relates to a wine and a brewing method thereof, in particular to a nutritious fruit wine fermented from longan medlar. Background technique [0002] Longan and wolfberry are both medicinal and edible Chinese herbal medicines, which have high nutritional, health and medicinal value. Goji berries are abundant in Northwest China, while longan is produced in Guangdong and Guangxi. The annual output of both is large, and most of them are processed into dried fruits for sale. The price is low, which seriously limits the local economic development and related products. a better way out. At present, there is still no method for fermenting and brewing nutritious fruit wine by combining these two kinds of Chinese medicinal materials. In the past, longan and wolfberry were simply soaked to make wine. The soaked wine has defects such as incomplete extraction of active ingredients, thin taste, and rough grains. . Contents of the invention [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 叶长东张方刚
Owner 叶长东
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