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Preparation method of Chinese wolfberry fermented wine

A production method and a technology for fermented wine, which are applied in the field of fermented wine processing, can solve the problems of short growth cycle of wolfberry and cannot be supplied in four seasons, etc., and achieve the effects of clear appearance, easy implementation, and enhancement of human body's ability to adapt and adjust.

Inactive Publication Date: 2014-10-08
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that wolfberry has a short growth cycle and cannot be supplied in four seasons, and provides a method for making wolfberry fermented wine

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] A kind of preparation method of Chinese wolfberry fermented wine, concrete operation steps are:

[0020] ① Sorting of raw materials: select mature and soft goji berries as raw materials, and remove moldy and rotten fruits;

[0021] ② Sulfur treatment: add sulfur dioxide 70 mg / kg to wolfberry slurry to inhibit the growth of bacteria;

[0022] ③ Pre-fermentation: Add 5% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 30°C, fermentation time is 8 days, and stirring is performed twice or twice a day. In order to produce enough alcohol after fermentation, according to The sugar content of raw materials, add a certain amount of white granulated sugar to the fermentation liquid; add a certain amount of rock sugar;

[0023] ④ Separation: When the residual sugar in the fermentation liquid drops to 1%, press and separate, and transfer the separated wine liquid into the post-fermentation container;

[0024] ⑤ Post-fermentation...

Embodiment 2

[0031] A kind of preparation method of Chinese wolfberry fermented wine, concrete operation steps are:

[0032] ① Sorting of raw materials: select mature and soft goji berries as raw materials, and remove moldy and rotten fruits;

[0033] ② Sulfur treatment: add sulfur dioxide 70 mg / kg to wolfberry slurry to inhibit the growth of bacteria;

[0034] ③ Pre-fermentation: Add 5% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 30°C, fermentation time is 8 days, and stirring is performed twice or twice a day. In order to produce enough alcohol after fermentation, according to The sugar content of the raw material is to add a certain amount of white granulated sugar to the fermentation liquid;

[0035] ④ Separation: When the residual sugar in the fermentation liquid drops to 1%, press and separate, and transfer the separated wine liquid into the post-fermentation container;

[0036] ⑤ Post-fermentation: Fermentation temperature i...

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Abstract

The invention discloses a preparation method of a Chinese wolfberry fermented wine, belongs to the field of beverage processing, and is characterized in that the preparation method adopts the processing technological flow of raw material preparation, sorting, cleaning, crushing, peduncle removal, sulfur treatment, primary fermentation, separation, post fermentation, aging, blending, filtering, filling, mouth sealing, sterilizing, cooling, and finished product obtaining. The Chinese wolfberry fermented wine has the beneficial effects that the product is clear and bright in appearance, clear and transparent, and pure in taste, and has a Chinese wolfberry peculiar flavor and aroma; and the product is beneficial for improving the human body immune function and enhancing the body adaptation and adjustment ability, and is simple in operate and easy to implement.

Description

technical field [0001] The invention relates to a processing method of fermented wine, in particular to a method for preparing fermented wolfberry wine. Background technique [0002] Lycium barbarum is also called wolfberry fruit. The branches of wolfberry grow vigorously, with many flowers and fruits, large fruit grains, high yield and good quality. Lycium barbarum mostly grows in alkaline soil and sandy loam, and is most suitable for cultivation on deep, fertile loam. Lycium barbarum is sweet in taste and flat in nature, and has the functions of nourishing yin and blood, benefiting energy and improving eyesight. [0003] The role of wolfberry: 1. Improve the immune function of the human body and enhance the body's ability to adapt and adjust: eating wolfberry can strengthen the body and strengthen the body, not only enhance the function of the body, promote health recovery, but also improve the body's disease resistance and resist disease. evil attack. 2. Has anti-cance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 夏华
Owner 夏华
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