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The brewing process of green plum and wolfberry fruit wine

A technology of wolfberry fruit wine and green plum, which is applied in the field of fruit wine processing, can solve the problems of effectively combining health care and nutritional value, and achieve the effect of good drinking taste

Active Publication Date: 2017-07-11
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fruit wine products developed around green plum and wolfberry on the market are either soaked in white wine, or brewed from a single variety of green plum or wolfberry, without effectively combining the health care and nutritional value of the two. Comprehensive utilization of microbial fermentation methods to obtain low-alcohol fruit wine products with more nutrition and health functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Fruit mash preparation: mix 100kg of fresh greengage, 3kg of wolfberry, and 60kg of water, and crush to obtain fruit mash.

[0017] Enzymolysis: Add 14g of potassium metabisulfite, 20g of pectinase, and 120g of calcium carbonate to every 100kg of fruit mash, and let stand at 5°C for 18 hours to obtain enzymolysis fruit mash.

[0018] Primary fermentation: Add 13kg of sucrose and 25g of yeast to every 100kg of enzymatic hydrolyzed fruit mash; conduct the first fermentation at a temperature of 16°C for 20 days; then filter to remove pomace to obtain a primary fermentation liquid.

[0019] Secondary fermentation: Add 15g of potassium metabisulfite and 100g of sodium carbonate to every 100kg of fermented liquid after primary fermentation; fermentation temperature is 16°C, fermentation time is 50 days to obtain original fruit wine; secondary fermentation is carried out in a closed full tank condition .

[0020] Clarification: add chitosan 22g to every 100kg of original frui...

Embodiment 2

[0024] Fruit mash preparation: mix 100kg of fresh greengage, 21kg of wolfberry, and 400kg of water, and crush to obtain fruit mash.

[0025] Enzymolysis: Add 28g of potassium metabisulfite, 45g of pectinase, and 150g of potassium carbonate to every 100kg of fruit mash, and let stand at 18°C ​​for 5 hours for enzymolysis to obtain enzymolysis fruit mash.

[0026] Primary fermentation: Add 21kg of sucrose and 50g of yeast to every 100kg of enzymolysis fruit mash, and carry out the first fermentation at a temperature of 25°C for 14 days. After the fermentation is completed, it is filtered to remove the pomace to obtain a primary fermentation liquid.

[0027] Secondary fermentation: add 16 g of potassium metabisulfite and 290 g of potassium tartrate per 100 kg of fermented liquid after primary fermentation, the fermentation temperature is 24° C., and the fermentation time is 35 days to obtain the original fruit wine. The secondary fermentation is carried out under the condition o...

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PUM

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Abstract

The invention relates to a green plum and lycium fruit wine brewing technology. The technology comprises the following steps that green plums and lycium are crushed after being mixed with water according to the proportion to obtain fruit mash; potassium metabisulfite, pectinase and a deacidification agent are added into the fruit mash, and the mixture is stirred uniformly and stands for enzymolysis; the mixture is fermented primarily and secondarily, clarified and sterilized to obtain finished fruit wine. The technology has the advantages that enzymolysis and two-time fermentation are carried out on the fruit mash obtained after the green plums and the lycium are mixed to manufacture the fruit wine, consideration is given to the suitable brewing characteristic and nutrition healthcare value of the two fruits, and by the adoption of the scientific fermentation environment and parameter control, the manufactured fruit wine has double healthcare effects and is good in drinking mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of fruit wine processing, and in particular relates to a brewing process for producing fruit wine by using whole green plum fruits and whole wolfberry fruits. Background technique [0002] The green plum fruit is rich in nutrition, and its taste is called sour. The pulp contains a variety of vitamins , amino acid , citric acid , apple acid , liquor tartaric acid and Potassium , calcium , iron etc. Mineral elements , is a very good health food, has the effects of promoting body fluid and quenching thirst, increasing appetite, sterilizing and detoxifying, purifying blood, enhancing liver function, preventing high blood pressure and cerebral hemorrhage, and inhibiting various tumors. The excellent nutrition and health functions of green plum itself make its fruit wine popular. Lycium barbarum, the ripe fruit of Lycium barbarum of the Solanaceae plant, is sweet in taste, flat in nature, nouri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王玉霞张超游玲候茂
Owner YIBIN UNIV
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