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Low-alcohol fermented brier grape beverage and processing method thereof

A technology of low-alcohol beverages and processing methods, applied in the field of thorny grape beverages, which can solve the problems of low content of nutritional functional components, acceptance by consumers, and hidden dangers of food safety, and achieve the effect of strong flavor and long shelf life

Inactive Publication Date: 2010-12-15
CHANGSHA TANTANXIANG FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing sweet red wines are often fermented with inferior and inferior grapes as raw materials, and are made by adding water, sugar, pigments, and preservatives. Accepted by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] After harvesting the fresh thorn grapes, remove the residual and rotten fruits, wash them with clean water without bleaching powder, mash them into a slurry by hand or with a crusher, and mix them with 8% white sugar of the weight of the thorn grape pulp , placed in a fermenter (tank) for fermentation, the fermentation workshop uses a temperature control machine (air conditioner or fan) to control the temperature at 25°C-30°C, during the fermentation period, on the first day of fermentation, every 3.5-4.5 hours with machinery or wood Manually turn the thorny grape pulp once with the paddle, 8-12 minutes each time, on the second day of fermentation, turn the thorny grape pulp once every 5.5-6.5 hours, 8-12 minutes each time, finish the fermentation after 2 days of fermentation, and immediately press Filter the juice, and then use the plate and frame fine filter to remove the grape pomace to obtain the clarified juice. After heating the clarified juice to 90°C, immedi...

Embodiment 2

[0021] After harvesting the fresh thorn grapes, remove the residual and rotten fruits, wash them with clean water without bleaching powder, mash them into a slurry by hand or with a crusher, and mix in 10% white sugar of the weight of the thorn grape pulp , placed in a fermenter (tank) for fermentation, the fermentation workshop uses a temperature control machine (air conditioner or fan) to control the temperature at 25°C-30°C, during the fermentation period, on the first day of fermentation, every 3.5-4.5 hours with machinery or wood Manually turn the thorny grape pulp once with the paddle, 8-12 minutes each time, on the second day of fermentation, turn the thorny grape pulp once every 5.5-6.5 hours, 8-12 minutes each time, finish the fermentation after 2 days of fermentation, and immediately press Filter the juice, and then use the plate and frame fine filter to remove the grape pomace to obtain the clarified juice. After heating the clarified juice to 90°C, immediately...

Embodiment 3

[0023] After harvesting the fresh thorn grapes, remove the residual and rotten fruits, wash them with clean water without bleaching powder, mash them into a slurry by hand or with a crusher, and mix them with 12% white sugar of the weight of the thorn grape pulp , placed in a fermenter (tank) for fermentation, the fermentation workshop uses a temperature control machine (air conditioner or fan) to control the temperature at 25°C-30°C, during the fermentation period, on the first day of fermentation, every 3.5-4.5 hours with machinery or wood Manually turn the thorny grape pulp once with the paddle, 8-12 minutes each time, on the second day of fermentation, turn the thorny grape pulp once every 5.5-6.5 hours, 8-12 minutes each time, finish the fermentation after 2 days of fermentation, and immediately press Filter the juice, and then use the plate and frame fine filter to remove the grape pomace to obtain the clarified juice. After heating the clarified juice to 90°C, imme...

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Abstract

The invention relates to a low-alcohol fermented brier grape beverage and a processing method thereof. The processing method comprises the steps of: taking brier grapes as a raw material, adding white granulated sugar accounting for 8-12 percent of the brier grapes by weight, naturally fermenting for 2 days at 25-30 DEG C by using original wild strains on the epidermises of the brier grapes, turning over while fermenting, then filter-pressing to obtain juice, carrying out fine filtering by using a plate frame to remove skin slag of the brier grapes to obtain clarified juice, carrying out hot filling and sealing, pasteurizing and cooling to obtain the beverage. The beverage is obtained by natural fermentation in a short time, has alcohol content lower than 5% and special fermenting flavor of fruit wine without stimulating mouthfeel of alcohol, and is a unique new food between the traditional fruit wine and soft beverages.

Description

technical field [0001] The invention relates to a thorn grape drink, especially a fermented thorn grape low-alcohol drink, and also relates to a processing method of the drink. Background technique [0002] Because red wine contains functional ingredients such as anthocyanins and resveratrol that are beneficial to the human body, it has a unique health care effect and has become an increasingly popular wine among consumers. However, most of the existing wines on the market adopt special wine-making varieties and are inoculated with starter for fermentation. The alcohol content of dry red wine is generally 11°-15°, which is not suitable for the elderly, ladies and children. Existing sweet red wines are often fermented with inferior and inferior grapes as raw materials, and are made by adding water, sugar, pigments, and preservatives. accepted by consumers. [0003] The thorny grape was originally a wild grape growing in the southern region. Because of its high temperature r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 秦丹彭凤祥石雪晖李罗明
Owner CHANGSHA TANTANXIANG FLAVORING FOOD
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