Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof

Abstract

The invention relates to a fresh Chinese wolfberry fruit full juice fermented wine and a preparation method thereof. The fresh Chinese wolfberry fruit full juice fermented wine is prepared by sorting and cleaning fresh Chinese wolfberry fruit, and carrying out stage squeezing, enzymolysis, high-temperature instant sterilization, refrigeration treatment, hyperfiltration concentration, fermenting, aging, filtration and blending encapsulation. The method provided by the invention has the advantages that the process is simple, an addition agent is less, residual is not generated, and the fresh Chinese wolfberry fruit full juice fermented wine prepared by the method is golden yellow in color, clear and transparent, pure and comfortable in fragrance with mellow, has typical mature fruity flavor of Chinese wolfberry wine, is smooth, soft and full in palate, is well balanced among alcoholicity, acidity and tannin with great harmony, and has comprehensive and rich nutrient substances.

Description

technical field [0001] The invention relates to a fermented fruit wine and a preparation method thereof, in particular to a fermented whole juice of wolfberry fresh fruit and a preparation method thereof. Background technique [0002] Traditional Chinese medicine believes that: Lycium chinense is a plant with the same source of medicine and food. It has the functions of nourishing weakness, benefiting essence, removing cold wind, strengthening yang, stopping tears, and strengthening waist and feet. Scientific research has proved that the active ingredient of wolfberry is wolfberry polysaccharide, and the main components are arabinose, glucose, galactose, mannose, xylose and rhamnose. Lycium barbarum polysaccharide has the functions of enhancing body immunity, anti-tumor and anti-aging. In addition, it also has obvious effects of lowering blood fat, blood sugar, resistance to hypoxia, and fatigue resistance. It can be processed into wolfberry wine and other wolfberry drinks. ...

AI Technical Summary

Problems solved by technology

[0003] Chinese Invention Patent (Application No. 200710199206.1) discloses a kind of Lycium barbarum fruit wine. Its technology is to select and wash, crush and degrade, add water to adjust sugar, activate, ferment, filter, sterilize, and pack to obtain the finished product. When the method adopts the crushing process It will cause the components of the fruit and fruit stem to enter the juice together, which not only affects the taste of the product, but also has a low fruit juice yield; adding 0.4-0.6% pectinase during degradation is likely to cause residues and affect product quality; add water to adjust sugar to dilute Nutrients in wolfberry; 6-8% sucrose is added during activation, and the added sucrose cannot be completely converted during the fermentation process, resulting in precipitation during the shelf life of the product and affecting the market for diabetic patients

Lycium barbarum fruit wine prepared by this method adopts processes such as crushing and degradation, adding water to adjust sugar, adding sugar to activate, and fermentation, etc., resulting in disadvantages such as poor taste, low nutritional content, limited consumer groups, and easy precipitation.

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