Preparation method of Lycium ruthenicum fruit wine

Abstract

The invention relates to a preparation method of a Lycium ruthenicum fruit wine, belonging to the technical field of fruit wines and drinks. The preparation method of the Lycium ruthenicum fruit wine sequentially comprises the following steps: (1) raw material selection and treatment; (2) bacteriostasis and degradation treatment; (3) component regulation; (4) primary fermentation; (5) after fermentation; (6) ageing; (7) settling and filtering; and (8) proportioning, sterilizing and packaging. The invention has the advantages that: (1) the Lycium ruthenicum fruit wine is prepared by adopting a modern biological fermentation technology, the preparation method is simple and easy and has strong operability and high popularization, and the product has the characteristics of natural color and luster, flexible taste, intense and deep fruity, low alcoholic strength, stable product property and rich nutrition; and (2) the Lycium ruthenicum fruit wine product has high survival rate of bioactive ingredients and health care function.

Description

Technical field: [0001] The invention relates to the technical field of fruit wine beverages, in particular to a preparation method of black wolfberry fruit wine. technical background: [0002] Black fruit wolfberry (Lycium ruthenicum Murr.), belonging to the Solanaceae Lycium genus, is a unique salt-resistant and drought-tolerant wild plant species in Northwest my country. Its distribution area in the north and south of Xinjiang should be 100.0×10 4 hm 2 Above, especially in the bottom of Turpan and Qijiaojing Basins, they are more concentrated, and in the lower part of the Aksu Delta, as well as in the inter-fluid plains of the Kashgar River and the lower reaches of the Tarim River, there are areas distributed in stretches, rich in resources. The mature fruit of wolfberry black fruit is sweet and juicy and rich in anthocyanin pigments. It is often eaten raw as wild fruit or squeezed to make red drinks in the folks. It also has certain medical and health functions. Accordi...

AI Technical Summary

Problems solved by technology

[0003] In recent years, many researches have been carried out on the deep processing of Lycium barbarum at home and abroad, but most of them are limited to the fruit extract of Lycium barbarum plant and its preparation method and application (Tao Yanduo's patent, 200510066480.2), Lycium barbarum antioxidant active fruit powder and its preparation Method (Qinghai Jiahe Bioengineering Co., Ltd. Suo Yourui's patent, 200810045562.2), black wolfberry fruit juice concentrate and its preparation method (Qinghai Jiahe Biological Engineering Co., Ltd. Suo Yourui's patent, 200810045564.1), black wolfberry pigment and polysaccharide Aspects such as extraction and biological activity (the papers of Li Jin, Wang Jianhong etc.), promptly utilize the research of products such as fruit powder, concentrated fruit juice, pigment to make fruit powder, concentrated fruit juice, pigment of utilizing black fruit Lycium barbarum fruit more, but still belong to blank for the research of preparing black fruit Lycium barbarum fruit wine