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Production technology of fructus phyllanthi wine

A production process, olive wine technology, applied in the production process of Yunnan olive wine, can solve the problems of color, taste and physical and chemical hygiene indicators not up to standard, tannin and tannin cannot be effectively removed, and damage the active ingredients of Yunnan olives, etc., to achieve The production process is scientific and reasonable, the production cost is low, and the effect of shortening the production cycle

Active Publication Date: 2012-07-25
云南顺宁府酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its unreasonable preparation process, such as the sterilization process after squeezing the raw material, the active ingredients of Yunnan olive will be seriously damaged; in addition, it needs special yeast group for fermentation, which increases the production cost
In addition, due to its longer fermentation time, the tannins and tannins in the Yunnan olives cannot be effectively removed, and the obtained fruit wine product still has a bitter and sour taste, and the color, mouthfeel and physical and chemical hygiene indicators are not up to standard, so it is difficult to sell

Method used

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  • Production technology of fructus phyllanthi wine
  • Production technology of fructus phyllanthi wine

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Using fresh Yunnan olive fruit as raw material, after cleaning, pitting, crushing, sedimentation and filtration, and debittering treatment, add ingredients to the fruit juice to make a slurry. The slurry is composed of 40% Yunnan olive juice, 40% purified water, and white sugar. 20%; the dosage of active dry yeast EC118 is 0.3‰, stir evenly, pour into semi-sealed fermentation, control the room temperature at 22°C, after 12 days of fermentation, the alcohol content is about 11%vol, and the residual sugar is 7-10g / L , you can pour it into the post-fermentation, the room temperature of the post-fermentation is 18 ℃ ~ 20 ℃, after one month, the wine liquid is transparent yellowish brown or amber, with obvious wine and fruit aroma, the alcohol content is 11 ~ 12%vol, into aging. The longer the aging time, the better the quality of the wine. After aging, the wine body enters the following process. It is naturally clarified by the gelatin tannin method and then filtered; the f...

Embodiment 2

[0026] Using fresh Yunnan olive fruit as raw material, after cleaning, pitting, crushing, sedimentation and filtration, and debittering treatment, add ingredients to the fruit juice to make a slurry. The slurry is composed of 60% Yunnan olive juice, 20% purified water, and white sugar. 20%, the dosage of active dry yeast 71B is 0.4‰, stir evenly, pour into semi-sealed fermentation, control the temperature to ferment at 25°C until the alcohol content is about 4%vol, lower the fermentation temperature to 20°C, and ferment at two stages of temperature The wine is full-bodied and fruity. The alcohol content is about 11% vol, and the residual sugar is 7-10g / L, then the tank can be poured into and then fermented. The rest of the process is the same as that of Example 1.

Embodiment 3

[0028] Using fresh Yunnan olive fruit as raw material, after cleaning, pitting, crushing, sedimentation and filtration, and debittering treatment, add ingredients to the fruit juice to make a slurry. The slurry is composed of 60% Yunnan olive juice, 15% purified water, and concentrated apple juice 25%, the dosage of active dry yeast is 0.2‰ for 71B and 0.2‰ for EC118, stir evenly, pour into semi-sealed fermentation, control the temperature to ferment at 20°C, add concentrated fruit juice fermentation liquid is rich in nutrition, relatively low The fermentation temperature controls the fermentation speed. The alcohol content is about 11% vol, and the residual sugar is 7-10g / L, then the tank can be poured into and then fermented. The rest of the process is the same as that of Example 1.

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Abstract

The invention discloses a production technology of fructus phyllanthi wine. The production technology comprises the following steps of: preprocessing an olive raw material to obtain the olive pulp; crushing the olive pulp, and filtering to obtain olive juice; adding sodium hydroxide and sodium sulfite to remove bitter taste; adding water and white granulated sugar; and performing twice fermentation and ageing and the steps of cold treatment, heat treatment and the like to obtain olive fruit wine which can effectively maintain the specific taste and aroma of olive and is rich in multiple aminoacids and trace elements necessary to a human body. The production technology disclosed by the invention can be used for shortening the production period, and is simple and easy to implement and low in production cost.

Description

technical field [0001] The invention relates to a production process of Yunnan olive wine. Background technique [0002] Yunnan olive, also known as Yunnan emblica, is the fruit of Euphorbiaceae deciduous shrub or tree plant emblica. Yunnan olive juice has a unique flavor and rich nutrition. In addition to containing amino acids and trace elements, more importantly, it has a high Vc content. Due to the protection of flavonoids and tannins, the retention rate of Vc in Yunnan olives after processing is still as high as 72%, much higher than other fruits and vegetables. The fruit is used as medicine, which has the effects of clearing heat and throat, moistening lungs and resolving phlegm, promoting body fluid and quenching thirst. According to modern research, Yunnan olive has the functions of anti-oxidation, scavenging free radicals, anti-tumor, and anti-aging. [0003] After inquiry, it is known that a patent has been applied for the preparation process of Yunnan olive fru...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/18C12H1/06
Inventor 徐国雄
Owner 云南顺宁府酒业有限责任公司
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