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A multi-flavored mouth-killing type emblica low-alcohol wine and its preparation method

A technology of emblica and low-alcohol wine, which is applied in the field of wine manufacturing, can solve the problems of heavy sour taste of wine, lower quality of raw materials, easy to turn black and moldy, etc., and achieve spicy and refreshing taste, long-lasting killing power and golden color. Effect

Inactive Publication Date: 2017-01-18
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional emblica fruit wine brewing process mostly uses fresh emblica fruit for brewing, and the obtained emblica fruit wine has the disadvantages of sour taste, heavy taste, light color, weak aftertaste, and flat entrance
At the same time, it is difficult to preserve the fresh fruit of Amla emblica after harvest, and it is easy to turn black and moldy, which reduces the quality of raw materials

Method used

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  • A multi-flavored mouth-killing type emblica low-alcohol wine and its preparation method
  • A multi-flavored mouth-killing type emblica low-alcohol wine and its preparation method
  • A multi-flavored mouth-killing type emblica low-alcohol wine and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Hot

[0035] Select fresh emblica fruits free from diseases, insect pests and rot, clean the soil and sundries on the surface of 20 kg of fresh emblica fruits with tap water, then put them into hot water at 90°C, and scald them for 3 minutes.

[0036] 2. Drying

[0037] Use a pitting machine to remove the pits from the scalded emblica fruit, and the obtained emblica pulp is dried to a moisture content of 18% with a microwave power of 30kW, and then transferred to a blast drying box at 60°C Dried under hot air for 6 hours to obtain dry pulp of emblica with a moisture content lower than 5%.

[0038] 3. Enzyme hydrolysis

[0039] Utilize a 60-mesh hammer mill to pulverize the dried emblica fruit pulp, add pure water 8 times its quality to the obtained emblica fruit powder, stir evenly, then add pure water and 0.0156‰ of the total mass of emblica fruit powder, and the activity is 20000U / g of pectinase, after enzymatic hydrolysis at 56°C for 5 hours, centrifuge and re...

Embodiment 2

[0051] 1. Hot

[0052] Select fresh emblica fruits free from diseases, insect pests and rot, clean the soil and sundries on the surface of 20 kg of fresh emblica fruits with tap water, then put them in hot water at 80°C, and scald them for 5 minutes.

[0053] 2. Drying

[0054] Use a pitting machine to remove the pits from the scalded emblica fruit, and dry the obtained emblica pulp with a microwave power of 50kW until the moisture content is 15%, and then transfer it to a blast drying box at 60°C Dried under hot air for 5 hours to obtain dry pulp of emblica with a moisture content lower than 5%.

[0055] 3. Enzyme hydrolysis

[0056] Use a 60-mesh hammer mill to pulverize the dried emblica pulp, add 5 times the quality of pure water to the obtained emblica fruit powder, stir evenly, and then add pure water and 0.010‰ of the total mass of emblica fruit powder. The activity is 20000U / g of pectinase, after enzymatic hydrolysis at 49°C for 5 hours, centrifuge and remove slag ...

Embodiment 3

[0068] 1. Hot

[0069] Select fresh emblica fruit free of diseases, insect pests and rot, clean the soil and sundries on the surface of 20 kg of fresh emblica fruit with tap water, then put it into hot water at 100°C, and scald it for 2 minutes.

[0070] 2. Drying

[0071] Use a pitting machine to remove the pits from the scalded emblica fruit, and the obtained emblica pulp is dried to a moisture content of 25% with a microwave power of 20kW, and then transferred to a blast drying box at 60°C Dried under hot air for 8 hours to obtain dry pulp of emblica with a moisture content lower than 5%.

[0072] 3. Enzyme hydrolysis

[0073] Utilize a 60-mesh hammer mill to pulverize the dried emblica fruit pulp, add pure water 10 times its mass to the obtained emblica fruit powder, stir evenly, then add pure water and 0.020‰ of the total mass of emblica fruit powder, and the activity is 20000U / g of pectinase, after enzymatic hydrolysis at 56°C for 4 hours, centrifuge and remove slag ...

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Abstract

The invention discloses multi-flavor kick type low-alcohol wine prepared from phyllanthus emblica L and a preparation method of the low-alcohol wine. Fresh fruits of the phyllanthus emblica L are dried, piperine is added to juice of the phyllanthus emblica L, combined yeast strains are adopted, and the multi-flavor kick type low-alcohol wine prepared from the phyllanthus emblica L is obtained with a low-temperature fermentation method. The brewed phyllanthus emblica L fruit wine has golden color and is clear and transparent, and fine bead-like bubbles rise and last for a while when the fruit wine is poured into a cup; compared with other phyllanthus emblica L fruit wine, the phyllanthus emblica L fruit wine has pure and harmonious peculiar flavor combining wine flavor and fruit flavor of the phyllanthus emblica L, the wine has moderate acerbic degree, sweet aftertaste and lasting strong effect and is pungent and refreshing, rich nutrition values of the phyllanthus emblica L are kept while multi-flavor, strong and pungent effects are realized, and a novel development way is provided for the phyllanthus emblica L.

Description

technical field [0001] The invention belongs to the technical field of wine production, and in particular relates to a low-alcohol emblica wine with multiple flavors and mouth-killing properties and a preparation method thereof. Background technique [0002] Phyllanthus emblica L, also known as Anmole and Yunnan olive, is a kind of food with the same origin as medicine and food, and plays an important role in Chinese traditional Chinese medicine and Tibetan medicine. "Tang Materia Medica" said: An Mole, Euganzi also. ... It is commonly eaten as a fruit. It tastes bitter at first, but becomes sweeter after a long time, hence the name. Amla seed is rich in nutrients, rich in vitamin C, and contains 12 kinds of vitamins, as well as a large amount of SOD and emblicalin, etc. Daily consumption can achieve the effects of clearing away heat and reducing fire, eliminating cough and reducing phlegm, invigorating the stomach and eliminating food, moistening the lungs and promoting bo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645
CPCC12G3/025
Inventor 张宝善颜统晶陈锦屏梁中永杨巧丽
Owner SHAANXI NORMAL UNIV
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