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Method for processing health plum-fruit wine

A processing method and health wine technology, applied in the field of plum fruit health wine processing, can solve the problems of plum fruit intolerance to storage and low economic benefits, and achieve the effects of increasing gastrointestinal motility, increasing appetite, and promoting secretion

Inactive Publication Date: 2015-01-07
赵聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] What the present invention aims to solve is the problem that the plum fruit is not resistant to storage and the economic benefit is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of plum fruit health-care wine processing method, mainly adopts following steps:

[0018] A, raw material pretreatment: select fresh, ripe, disease-free plum fruit, after cleaning, as a spare raw material;

[0019] B, beating: Plum pulp is processed, and the amount of water added during refining is 7 times that of the raw material, filtered with a 110-purpose sieve, and the resulting filter residue is added with 3 times of water for secondary refining, and the twice gained slurry is mixed;

[0020] C. Enzyme treatment: add pectinase mixed in a certain proportion to the slurry after beating treatment, the addition proportion is 2.5% of the raw material, the temperature is controlled at 25°C, and the treatment time is 10 hours;

[0021] D. Filtration: juice the slurry after enzyme treatment, and filter to obtain plum juice;

[0022] E, fermentation: get yeast and add in the plum fruit juice in the ratio of 4% by weight, the fermentation temperature is 50 ℃, and th...

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PUM

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Abstract

The invention discloses a method for processing health plum-fruit wine. The method comprises the following steps of cleaning mature, fresh and disease-free plum fruits, pulping, carrying out enzyme treatment, juicing, filtering, carrying out yeast fermentation, ageing, packaging and sterilizing to obtain the finished product. Compared with the prior art, the method disclosed by the invention has the advantage that since the enzyme treatment is adopted, the juicing rate of the plum fruits as raw materials is effectively increased. The health plum-fruit wine has the effects of increasing gastrointestinal motility, promoting the secretion of gastric acid and gastric digestive enzymes, improving digestion, increasing appetite, clearing liver-fire and inducing diuresis, reducing blood pressure and relieving cough and is green and health wine.

Description

technical field [0001] The invention relates to a method for processing health-care wine, in particular to a method for processing plum fruit health-care wine. Background technique [0002] Prunus, also known as Buyan, is a drupe fruit tree of the genus Cherry. Sweet and sour taste, can be eaten raw or made into jam. The fruit is round, with purple-red, green or yellow-green skin, green or dark yellow flesh, and purple-red near the core. [0003] The role of plum fruit: 1. Promote digestion: plum fruit can promote the secretion of gastric acid and gastric digestive enzymes, and has the effect of increasing gastrointestinal motility. Therefore, eating plum fruit can promote digestion and increase appetite. Good food therapy; 2. Liver clearing and diuresis: fresh plum fruit pulp contains a variety of amino acids, which have obvious effects on the treatment of liver cirrhosis and ascites; 3. Antihypertensive, catharsis, and cough relief: plum fruit kernels contain amygdalin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 赵聪
Owner 赵聪
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