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Chinese medicinal mulberry fruit wine and preparation method thereof

A technology for mulberry and fruit wine, which is used in the preparation of alcoholic beverages, biochemical equipment and methods, microorganism-based methods, etc.

Active Publication Date: 2014-03-19
云南楚山源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] And so far, most of the fruit wine products are pure fruit wine and fruit wine mixed with different fruits, mainly brewed and modulated.

Method used

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  • Chinese medicinal mulberry fruit wine and preparation method thereof
  • Chinese medicinal mulberry fruit wine and preparation method thereof
  • Chinese medicinal mulberry fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation of embodiment 1 Chinese medicine mulberry fruit wine

[0041] 1. Raw material processing

[0042] (1) Select and clean raw materials. Choose dried mulberry fruit or fallen mulberry fruit as raw materials. The fallen fruit should be carefully washed and moth-eaten fruit and impurities should be removed, because they will seriously affect the fermentation situation and product quality, and make the product have a bad taste.

[0043] (2). Crushing and mixing. The pulverizer pulverizes mulberry and different proportions of Chinese herbal medicines, but the operation time of pulverizing mulberry should not be too long, otherwise nutrients such as anthocyanins are easily oxidized, causing nutrient loss and affecting product quality. The 4 kinds of Chinese herbal medicines are Ligustrum lucidum, Fructus Rosa, Shouwu, and Cistanche;

[0044] (3). Add pectinase and edible antibacterial agent. Grind mulberries with a pulverizer to obtain mulberry juice. Take t...

Embodiment 2

[0052] Embodiment 2 sensory evaluation

[0053] It is mainly evaluated from four aspects: appearance (20 points), smell (40 points), typicality (10 points), and taste (30 points).

[0054] Sensory evaluation index of mulberry fruit wine:

[0055] After the fruit wine was brewed, a group of 10 people was invited to taste and score, and finally the average value was taken.

[0056] Table 2-1 Scoring Criteria for Sensory Evaluation of Fruit Wine

[0057]

[0058]

[0059] The evaluation method is as follows:

[0060] 1. Pour the clarified fruit wine into a transparent disposable cup, the height of the fruit wine in the cup is between 1 / 4 and 1 / 3;

[0061] 2. Under suitable light (not direct sunlight), lift the quilt up to the eyebrows, and observe the color and turbidity of the fruit wine;

[0062] 3. Gently shake the quilt, smell the aroma with the nose, and analyze the fruity aroma of the fruit wine, as well as the wine aroma and unusual aroma;

[0063] 4. When enter...

Embodiment 3

[0072] Embodiment 3 physicochemical property detection method and detection result

[0073] 1. Measuring method of alcohol content

[0074] Using the alcohol biosensor, calibrate with 0.1g / 100mL ethanol standard solution before measurement, and when the sensor is automatically calibrated to 100mg / dL, the ethanol content in the sample can be determined.

[0075] In this paper, the alcohol content is measured using a biosensor, and the changes in the alcohol content of four kinds of traditional Chinese medicine fruit wines within seven days are measured, and the following table is obtained:

[0076] Table 2 Effects of different Chinese herbal medicines on the change of alcohol content (%) of mulberry fruit wine

[0077]

[0078]

[0079] From figure 2 It can be seen that the addition of different Chinese herbal medicines has a greater impact on the change of the alcohol content of the fruit wine. At the end of the fermentation on the seventh day, the alcohol content of ...

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Abstract

The invention discloses a preparation method for Chinese medicinal mulberry fruit wine. The method comprises the following steps of (1) treating raw materials; (2) mixing and crushing the raw materials; (3) adding pectinase and an antibacterial agent; (4) inoculating activated yeasts into four medicinal juices respectively, and performing alcoholic fermentation for a fermentation period of 5 to 10 days under the condition of 20 to 35 DEG C to obtain four kinds of Chinese medicinal mulberry fruit wine. According to the method, researches on the mixing of four Chinese herbal medicines and mulberry juice for the brewing of fruit wine are made, the appearance and the content of substances such as Vc, polyphenol, resveratrol, ethanol and anthocyanin are determined, and the Chinese herbal medicines which are best mixed with the mulberry juice are selected by taking the appearance and the content of the substnaces as indexes; after the Chinese herbal medicines which are best mixed with the mulberry juice are selected, and an optimal juice-medicine ratio is selected by taking different juice-medicine mixing ratios as experimental levels; when the mulberry juice is mixed with prepared fleece flower root decoction in the ratio of 5:5, the brewed fruit wine is endowed with the optimal appearance, and optimal alcoholic fermentation effects and optimal Vc storage effects are achieved, so that the ratio of 5:5 is an optimal ratio for the fermentation of the fruit wine.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a traditional Chinese medicine mulberry fruit wine and a preparation method thereof. Background technique [0002] Most of the fruits required for the production of fruit wine are small berries, which are not suitable for storage after picking. Therefore, the development and brewing of fruit wine can not only prolong its retention time, but also retain its high nutritional value for a long time, and the flavor is mellow and unique. Chinese herbal medicines are mixed and fermented into health-care fruit wine, which can enrich the varieties of fruit wine, improve the health-care effect of fruit wine, and broaden the consumer groups of fruit wine. [0003] China is a big fruit producing country in the world, but unfortunately, due to the restriction of deep processing capacity, the problem of oversupply of fruit in the country is still very prominent. Taking apples as an example, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 江明珠章静闻燕
Owner 云南楚山源生物科技有限公司
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