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Acanthopanax sessiliflorus fruit wine and brewing method thereof

A short-stem Wujia and fruit wine technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of potency decline and other problems, and achieve the effects of short production cycle, rich nutrition and long aftertaste

Inactive Publication Date: 2010-02-17
辽宁千山酒业集团有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 400 kg of Acanthopanax acanthus, pump it into a hot and cold tank with a screw pump and heat it to 50°C; add 60 grams of pectinase, stir, and enzymolyze; after 2 hours, pump the enzymolyzed juice into a press to squeeze; Squeeze 320 kg of enzymatic juice; pump 320 kg of enzymatic juice into hot and cold tanks for secondary enzymatic hydrolysis, add 24 grams of pectinase, control the enzymatic hydrolysis temperature at 45°C-50°C, enzymatic hydrolysis for 2 hours The temperature of the decomposed juice was raised to 95°C for 10 minutes, and cooled to normal temperature; filtered with a diatomaceous earth filter to obtain 300 kg of enzymatic clear juice; 300 kg of enzymatic clear juice was added to 100 kg of 70% deodorized alcohol by weight to obtain the alcohol content 17% fruit juice by weight, storage; get 400 kilograms of the above-mentioned alcoholic fruit juice in the batching tank, add 50 kilograms of red grape wine with alcohol content of 15% by weight, and tra...

Embodiment 2

[0026] Take 3,000 kg of short-stemmed Acanthopanax, pump it into a hot and cold tank with a screw pump and heat it to 40°C; add 120 grams of pectinase, stir, and enzymolyze; pump the enzymolyzed juice into a press to squeeze after 1 hour; get Squeeze 2,400 kg of enzymatic juice; pump 2,400 kg of enzymatic juice into hot and cold tanks for secondary enzymatic hydrolysis, add 60 grams of pectinase, and control the enzymatic hydrolysis temperature at 30°C-35°C. After 1 hour of enzymatic hydrolysis, the enzyme The decomposed juice is deenzyme-killed through a heat exchanger, the temperature of which is controlled at 120°C, and cooled to room temperature after 5 seconds; filtered through a diatomaceous earth filter to obtain 2150 kg of enzymolyzed clear juice; 2150 kg of enzymatically decomposed clear juice is added to 416 kilograms of 60% deodorized alcohol by weight are made into fruit juice with an alcohol content of 10% by weight and stored; 2500 kilograms of the above-mentioned...

Embodiment 3

[0028] Take 400 kg of short-stemmed Acanthopanax, pump it into a hot and cold tank with a screw pump and heat it to 45°C; add 40 grams of pectinase, stir, and enzymolyze; after 1.5 hours, pump the enzymolyzed juice into a press to squeeze; get Squeeze 330 kg of enzymatic juice; pump 330 kg of enzymatic juice into hot and cold cylinders for secondary enzymatic hydrolysis, add 18 grams of pectinase, control the enzymatic hydrolysis temperature at 35°C-40°C, enzymatic hydrolysis for 1.5 hours The temperature of the decomposed 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 enzymatic clear juice; 310 kg of enzymatic clear juice was added to 87 kg of 65% deodorized alcohol by weight to make the alcohol content 15% fruit juice by weight, storage; get 400 kilograms of the above-mentioned alcoholic fruit juice in the batching tank, add 150 kilograms of red grape wine with alcohol content of 15% by ...

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Abstract

The invention relates to acanthopanax sessiliflorus fruit wine and a brewing method thereof. The acanthopanax sessiliflorus fruit wine is brewed from the following raw materials: acanthopanax sessiliflorus fruit, granulated sugar, red grape wine base, and the like. The brewing method comprises the following steps: pumping 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, and the like when preparing. The product has the advantages of mellow fruity flavour, transparency, brightness, pure taste and rich nutrition, has the functions of resisting theaging 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, and more specifically relates to brewing acanthus acanthus fruit wine with acanthus acanthus fruit 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 characteristics of Duangengwujia are ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 孙尤海
Owner 辽宁千山酒业集团有限公司
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