Blueberry acanthopanax sessiliflorus fruit wine and brewing method thereof

A short-stemmed five plus and blueberry fruit technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of potency loss and other problems, and achieve the effects of short production cycle, long aftertaste, and maintaining aroma and style

Inactive Publication Date: 2010-02-17
DANDONG HUANING TIANJIAN FOOD
View PDF2 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Aranthosides have been shown to improve acuity and physical stamina without the diminished potency of caffeinated products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 300 kg of short-stemmed Acanthopanax and 100 kg of blueberries, mix them and pump them into a hot and cold cylinder with a screw pump and heat to 50°C; add 60 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 2 hours Put it into the press and squeeze it; get 320 kg of squeezed enzymatic juice; pump 320 kg of enzymatic juice into the hot and cold cylinder for secondary enzymolysis, add 24 grams of pectinase, and control the enzymatic hydrolysis temperature at 45°C-50°C. After 2 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 95°C for 10 minutes, and cooled to room temperature; filtered with a diatomaceous earth filter to obtain 300 kg of enzymolysis clear juice; 300 kg of enzymolysis clear juice was added to 70% deodorized alcohol by weight 100 kg, make fruit juice with alcohol content of 17% by weight, store; get 400 kg of above-mentioned alcoholic fruit juice in the batching tank, add 50 kg of red grape wine wit...

Embodiment 2

[0030]Take 1,500 kg of short-stemmed Acanthopanax and 1,500 kg of blueberries, mix them and pump them into a hot and cold cylinder with a screw pump and heat to 40°C; add 120 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 1 hour Put it into the press and press; get 2400 kg of squeezed enzymolysis juice; pump 2400 kg of enzymolysis juice into the cold and hot tank for secondary enzymolysis, add 60 grams of pectinase, and control the enzymolysis temperature at 30°C-35°C, After 1 hour of enzymolysis, the enzymolysis juice was passed through a heat exchanger to inactivate the enzyme, the temperature of the enzymolysis was controlled at 120°C, and after 5 seconds, it was cooled to normal temperature; it was filtered with a diatomaceous earth filter to obtain 2150 kg of enzymolysis clear juice; Add 416 kilograms of 60% deodorized alcohol by weight to 2150 kilograms of enzymolysis clear juice to make fruit juice with 10 percent alcohol content by weight, an...

Embodiment 3

[0032] Take 150 kg of short-stemmed Acanthopanax and 250 kg of blueberries, mix them and pump them into a hot and cold tank with a screw pump and heat to 45°C; add 40 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice after 1.5 hours Put it into the press and press; get 330 kg of squeezed enzymatic juice; pump 330 kg of enzymatic juice into the cold and hot cylinder for secondary enzymolysis, add 18 grams of pectinase, and control the enzymatic hydrolysis temperature at 35°C-40°C. After 1.5 hours of enzymolysis, the temperature of the enzymolysis juice was raised to 100°C for 5 minutes, and cooled to normal temperature; filtered with a diatomaceous earth filter to obtain 310 kg of enzymolysis clear juice; 310 kg of enzymolysis clear juice was added to 65% deodorized alcohol by weight 87 kg, made into fruit juice with an alcohol content of 15% by weight, and stored; get 400 kg of the above-mentioned alcohol-containing fruit juice in the batching tank, add 150 k...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to blueberry acanthopanax sessiliflorus fruit wine and a brewing method thereof. The blueberry acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: blueberry fruit, acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: after mixing the blueberry fruits with the acanthopanax sessiliflorus fruits according to a certain proportion, pumping the blueberry fruits and the acanthopanax sessiliflorus fruits into heating equipment to heat to 40 DEG C to 50 DEG C by a screw pump, enzymolyzing, squeezing, enzymolyzing for the second time, killing enzyme, cooling, filtering, infusing in alcohol, storing, and adding an appropriate amount of red grape wine base, syrup, andthe like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting the aging and tumors and enhancing the immunity, has the significant effect on preventing cardio-cerebrovascular diseases especially, can improve the human immunity after being drunk frequently and is beneficial to health.

Description

technical field [0001] The invention relates to an alcoholic beverage and a preparation method thereof, in particular to brewing blueberry short-stalked five-stem fruit wine by using blueberries and five-stemmed five-stem fruit wine and a brewing method thereof. Background technique [0002] Short-stemmed Acathipanax and Wujiagins, English name: Manyprickle Acathopanax Root belongs to the genus Araliaceae. It grows in hillside forests and roadside bushes, and is distributed in Northeast, Central, East, and South China. [0003] According to research and analysis, the main components of Duangan Wujia are; polysaccharides, amino acids, fatty acids, vitamins A, B1, B2 and a large amount of carotene; contain sesamin, coumarin, flavonoids, xyloketone, non-aromatic unsaturated Organic acids, and mineral components such as manganese, copper, magnesium, cobalt, nickel, zinc, iron, sodium, potassium, calcium, etc. [0004] Modern medical research has proved that the action character...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/04
Inventor 孙尤海
Owner DANDONG HUANING TIANJIAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap