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Prepraring method of mulberry and honeysuckle fruit wine

A processing method and mulberry technology, which is applied in the processing field of mulberry honeysuckle fruit wine, can solve the problems of low mulberry juice yield, long wine aging time, and low utilization rate of raw materials, so as to increase juice yield, reduce aging time, and improve utilization rate effect

Inactive Publication Date: 2013-09-04
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing mulberry fruit wine has defects such as low mulberry juice yield, long wine aging time, and low utilization rate of raw materials in the production method of existing mulberry fruit wine. Processing method of mulberry honeysuckle fruit wine with short and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A, raw material pretreatment: select fresh, disease-free 50kg mulberries through cleaning, as spare raw materials;

[0018] B, beating, compound enzyme treatment: add mixed pectinase 0.25kg, cellulase 0.125kg and hemicellulase 0.125kg to the slurry after beating treatment by the addition ratio of 1%, temperature control is 45 ℃, time for 6 hours;

[0019] C. Juicing and filtering: squeeze the slurry treated with compound enzymes, and filter to obtain mulberry juice, which is set aside;

[0020] D. Honeysuckle pretreatment: select the complete honeysuckle, wash, dry, crush into honeysuckle end, and set aside;

[0021] E. Boiling: add 100 parts of water to the end of the honeysuckle, put it in a pot and boil, raise the temperature to 70°C, keep it for 15 minutes, turn off the fire for 30 minutes, and make the honeysuckle liquid;

[0022] F, mixing: the mulberry fruit juice in the step C is mixed with the honeysuckle liquid in the step E, wherein the mulberry fruit juice...

Embodiment 2

[0027] A, raw material pretreatment: select fresh, disease-free 50kg mulberries through cleaning, as spare raw materials;

[0028] B, beating, compound enzyme treatment: add 0.4kg of pectinase, 0.3kg of cellulase and 0.3kg of hemicellulase mixed in the pulp after the beating treatment by the addition ratio of 2%, the temperature is controlled at 55 ° C, the time for 4 hours;

[0029] C. Juicing and filtering: squeeze the slurry treated with compound enzymes, and filter to obtain mulberry juice, which is set aside;

[0030] D. Honeysuckle pretreatment: select the complete honeysuckle, wash, dry, crush into honeysuckle end, and set aside;

[0031] E. Boiling: add 150 parts of water to the end of the honeysuckle, put it in a pot and boil, raise the temperature to 80°C, keep it for 10 minutes, turn off the fire for 40 minutes, and make the honeysuckle liquid;

[0032] F, mixing: the mulberry fruit juice in the step C is mixed with the honeysuckle liquid in the step E, wherein th...

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PUM

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Abstract

The invention discloses a preparing method of mulberry and honeysuckle fruit wine. The preparing method comprises the following steps of: selecting ripe, fresh and disease-free mulberry, washing, pulping, preparing by using complex phosphoesterasum, juicing, and filtering; and washing honeysuckle, drying, smashing, boiling, mixing the boiled honeysuckle with the obtained mulberry juice, fermenting by using yeast, ageing, packaging, and sterilizing, so as to obtain a finished product. For the processing method, an enzymolysis technology in which the complex phosphoesterasum is adopted is adopted, the decomposition rate of cellulose and hemicellulose of the mulberry is effectively improved, the juice yield of the mulberry is improved, and nutrient substances of the mulberry are well reserved, the honeysuckle is subjected to steps of drying, smashing and boiling, so that nutritional ingredients of the honeysuckle can be effectively separated out, the utilization ratio of the raw materials is improved, after the honeysuckle is mixed with the mulberry juice, the nutrition of the fruit wine is improved, and the fruit wine has mellow mouthfeel, a rich fruity flavor, and stable color, and also has the functions of delaying aging and enhancing immune.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of mulberry honeysuckle fruit wine. Background technique [0002] Mulberry is the fruit of the mulberry tree of the Moraceae plant. It is cold in nature and sweet and sour in taste. Modern technical research shows that mulberry contains nutrients such as vitamin A, vitamin B, vitamin C, carotenoids, free acids, carbohydrates, rutin, cyanidin, and phospholipids. "Compendium" records: smashing juice drink, hangover poisoning, wine brewing service, diuresis, detumescence, modern medical research shows that mulberry contains a variety of active ingredients, which have the functions of lowering blood sugar, blood fat, blood pressure, promoting hematopoietic cell growth, regulating The body's immune function, liver protection and other functions. Honeysuckle, also known as honeysuckle, has the functions of lowering blood fat, resisting endotoxin, strengthening ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 彭常安
Owner 彭常安
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