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Brewing method of black garlic wine

A technology of black garlic and liquor, which is applied in the preparation of alcoholic beverages, etc., can solve the problems that there are few reports on the deep processing of black garlic, and achieve the effects of health care and health, clarification of liquor body and long aftertaste

Inactive Publication Date: 2013-07-17
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many open patents on the preparation of black garlic, but there are few reports on the deep processing of black garlic
Except that Chinese patent 200910028994.7 discloses a method of making black garlic chocolate, black garlic is basically sold and eaten as a whole head of garlic at present, and other commercially available products are only high-end products such as hard capsules and soft capsules, and there are almost no other black garlic products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Selection and processing of raw materials:

[0026] After peeling the black garlic, wash it, add 1.0 times its weight in hot water at 95°C and soak for 30min;

[0027] (2) Beating:

[0028] Beat the soaked black garlic, add white sugar to adjust the sugar content to 16°Brix, add 80mg / L sulfur dioxide for sterilization, and adjust the temperature to 25-30°C to prepare for fermentation;

[0029] (3) Main fermentation:

[0030] Add the black garlic pulp into the fermentation tank, add activated high-activity fruit wine dry yeast, the amount of fruit wine dry yeast added is 2% of the weight of the black garlic, stir well, and ferment at a temperature of 25 ° C for 15 days, wait for the fermentation tank No large bubbles overflow on the surface, and the main fermentation is over;

[0031] (4) Post-fermentation:

[0032] The liquor after the main fermentation is filtered and transferred to another fermentation tank for post-fermentation, the temperature during the pos...

Embodiment 2

[0038] (1) Selection and processing of raw materials:

[0039] After peeling the black garlic, wash it (peeled black garlic can also be used), add 5.0 times its weight in hot water at 70°C and soak for 60min;

[0040] (2) Beating:

[0041] Beat the soaked black garlic, add white sugar to adjust the sugar content to 22°Brix, add 50mg / L sulfur dioxide for sterilization, and adjust the temperature to 25-30°C to prepare for fermentation;

[0042] (3) Main fermentation:

[0043] Add the black garlic pulp into the fermentation tank, add activated high-activity fruit wine dry yeast, the amount of fruit wine dry yeast added is 2% of the weight of the black garlic, stir well, and ferment at a temperature of 30 ° C for 7 days, wait for the fermentation tank No large bubbles overflow on the surface, and the main fermentation is over;

[0044] (4) Post-fermentation:

[0045] The liquor after the main fermentation is filtered and transferred to another fermentation tank for post-fermen...

Embodiment 3

[0051] (1) Selection and processing of raw materials:

[0052] Use peeled black garlic, add 3.0 times its weight in hot water at 80°C and soak for 50min;

[0053] (2) Beating:

[0054] Beat the soaked black garlic, add white sugar to adjust the sugar content to 19°Brix, add 60mg / L sulfur dioxide for sterilization, and adjust the temperature to 28°C to prepare for fermentation;

[0055] (3) Main fermentation:

[0056] Add the black garlic pulp into the fermentation tank, add activated high-activity fruit wine dry yeast, the amount of fruit wine dry yeast added is 1% of the weight of the black garlic, stir well, and ferment at a temperature of 28 ° C for 12 days, wait for the fermentation tank No large bubbles overflow on the surface, and the main fermentation is over;

[0057] (4) Post-fermentation:

[0058] The liquor after the main fermentation is filtered and transferred to another fermentation tank for post-fermentation, the temperature during the post-fermentation is c...

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Abstract

The invention relates to a preparation method of wine, in particular to a brewing method of black garlic wine, which comprises the following steps of: preprocessing raw materials; cleaning; immersing; pulping; carrying out primary fermentation; carrying out secondary fermentation; ageing; mixing; filtering; filling; sterilizing; and the like. According to the brewing method provided by the invention, the process is simple, and the rich fructose contained in black garlic is utilized. In the invention, as the whole black garlic is adopted to be subjected to pulping and fermentation, the nutrition constituents and the physiological activator in the black garlic can be fully utilized, and further, the anti-oxidant function of a product is high. The color of the wine is black, and the wine is clarified and mellow, and has perfect mouthfeel and long aftertaste. The wine has low alcoholic content and variety of nutrients, so the wine is beneficial to the health and wellness of people.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a preparation method of black garlic fruit wine. Background technique [0002] Black garlic is fermented from ordinary garlic. It has a sweet and sour taste, and has a soft taste similar to preserved fruit. It has no spicy taste when eaten directly, and does not have the unique garlic smell of raw garlic after eating, and it will not cause adverse irritation to the stomach. Black garlic has a variety of physiologically active functions. Its antioxidant, immunity-enhancing and angiotensin-converting enzyme (ACE) inhibitory abilities are higher than those of ordinary garlic. The enhancement of these functions may come from the polyphenols contained in black garlic. , superoxide dismutase (SOD), Maillard reaction products and water-soluble organic sulfides and other active ingredients, especially S-allyl-L-cysteine ​​(SAC) and S-allyl Increase in water-soluble organic sulfur compou...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 孙月娥王卫东高明侠顾增权
Owner XUZHOU UNIV OF TECH
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