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Arrow wine with black fruit and its preparation method

A technology of Aronia adenocarpa and dew wine, which is applied in the field of Aronia dew and its preparation, can solve the problems of easily oxidized extraction and difficult bioactive components, etc., and achieve clarification of wine body and prolongation of stability time, Prolong the fading time and solve the effect of wine fading

Inactive Publication Date: 2014-10-29
辽宁省干旱地区造林研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defects in the above-mentioned prior art, and propose a kind of Aronia dew wine and its preparation method made from fresh Aronia fruit juice, dried fruit powder or pomace, which are effective It perfectly solves the problem that the bioactive components in the fruit of Aronia adenocarpa are not easy to be extracted and easily oxidized

Method used

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  • Arrow wine with black fruit and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Production process (raw material of fruit powder): Sorbus adenocarba fruit→selection→cleaning→draining→drying→crushing→sieving→leaching→filtering→secondary extraction of filter residue→two times of filtrate before mixing→alcoholicity Blending→color protection treatment→filtering→gas replacement degassing→filling→sealing→storage.

[0032] 1. Fruit selection: Remove rotten, moldy, spoiled, off-flavored fruits, leaves, stones, fruit stems and other impurities from the picked fruits.

[0033] 2. Cleaning and draining: Immerse the fruit in 3-4 times the clean water, stir it gently, keep it for more than 3 minutes, drain the dirty water, change the clean water to rinse 2-3 times, remove the fruit, drain and control to dry.

[0034] 3. Drying: the fruit is dried by natural drying or hot air drying, the drying temperature is lower than 65° C., and the water content (weight) of the dried fruit is 3-10%.

[0035] 4. Crushing and sieving: the dried fruit is crushed and sieved, an...

Embodiment 2

[0043] Production process (pomace raw material): Sorbus adenocarba fruit→selection→cleaning→draining→juicing→pomace drying→crushing→sieving→leaching→filtering→secondary extraction of filter residue→mixing filtrate→ Alcohol blending→color protection treatment→filtering→gas replacement degassing→filling→sealing→storage.

[0044] 1. Fruit selection: Remove rotten, moldy, spoiled, off-flavored fruits, leaves, stones, fruit stems and other impurities from the picked fruits.

[0045] 2. Cleaning and juicing: Immerse the fruit in 3-4 times the clean water, stir it gently, keep it for more than 3 minutes, let go of the dirty water, change the clean water to rinse 2-3 times, remove the fruit, drain and dry; use a screw press The juicer squeezes the juice from the fruit.

[0046] 3. Pomace drying: Dry the pomace separated after juicing by natural drying or hot air drying, and the drying temperature is lower than 65°C. The moisture content (weight) of the pomace after drying is 3-10%. ...

Embodiment 3

[0055] Production process (juice raw materials): Sorbus adenocarba fruit→selection→cleaning→draining→juicing→removing glue→juice color protection treatment→alcohol blending→filtering→gas replacement degassing→filling→sealing→ storage.

[0056] 1. Fruit selection: Remove rotten, moldy, spoiled, off-flavored fruits, leaves, stones, fruit stems and other impurities from the picked fruits.

[0057] 2. Cleaning and juicing: Immerse the fruit in 3-4 times the clean water, stir it gently, keep it for more than 3 minutes, let go of the dirty water, change the clean water to rinse 2-3 times, remove the fruit, drain the water and control it dry, use a screw The juicer extracts the juice from the fruit.

[0058] 3. Gum removal and color protection treatment: add 0.1-0.5g / L pectinase to the fruit juice, keep warm at 45-50°C for 2 hours; then add 0.1-0.15g / L sulfur dioxide, 0.15-0.2g / L isoVC Sodium (sodium erythorbate) for color protection of the juice.

[0059] 4. Alcohol blending and ...

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Abstract

The invention discloses a wine with aronia melenocarpa juice and a preparation method thereof. The wine with aronia melenocarpa juice is a nutritional type juice wine with the alcoholic strength of 8-56% and prepared from one selected from aronia melenocarpa powder, slag and juice as well as 50-70% of edible ethanol as the raw materials. By adoption of the preparation method, the problems that the color of the wind fades, the wind is unstable and the like can be solved well, the original ruby red color of a product can be effectively maintained, the time when the color of the product fades is significantly prolonged, the clear performance and the stability of the wind are effectively maintained, the anthocyanin in the product is prevented from being oxidized. Compared with a conventional juice wine technology, the preparation method has the advantages that the color and the wine are clear, the stabilizing time can be prolonged by more than 10 times, and the loss ratio of the anthocyanin is reduced by more than 35%. The wine with aronia melenocarpa juice produced by the method is red, has a little astringent, is rich in poly-phenols such as anthocyanin and flavones and vitamin substances, has the anti-aging function and can prevent and treat cardiovascular and cerebrovascular diseases such as atherosclerosis, hypertension, hyperlipidemia and heart disease.

Description

technical field [0001] The invention relates to a nutritive wine and its preparation, in particular to the wine made from Aronia oleifera fruit as a raw material and a preparation method thereof. technical background [0002] Aronia melanocarpa (4ronia melanocarpa), a deciduous shrub belonging to the Rosaceae genus Aronia, is an economic tree species mainly producing fruit for medicine and food. This tree species is native to the Northeast of the United States. After World War II, Europe began to cultivate it. Russia and Poland are the main cultivation countries in Europe and even the world. In 1989, this tree species was first introduced to the western Liaoning area of ​​my country by the Arid Area Afforestation Research Institute of Liaoning Province, and researches on propagation, cultivation and fruit processing were carried out. The fruit of Aronia adenocarpa is rich in various nutrients and bioactive substances. Among them, anthocyanins 1-2%, flavonoids 0.25-0.35%, V...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/00
Inventor 王鹏韩文忠马兴华姜镇荣赵明优孙文生马艳丽张卫东
Owner 辽宁省干旱地区造林研究所
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