Method for making cranberry fruit wine

A production method, cranberry technology, applied in the field of fruit wine processing, can solve problems such as poor taste and incomplete precipitation of cranberry nutrients, and achieve the effects of reducing cardiovascular aging lesions, stable color and rich nutrition

Inactive Publication Date: 2016-02-24
胡志荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing cranberry fruit wine mostly adopts the process of beating, extracting juice, and fermenting. There are incomplete precipitation of cranberry nutrients and poor taste. It can be used to process cranberry fruit wine to realize the synthesis of cranberry raw materials. use to increase its economic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of cranberry fruit wine, concrete operation steps are:

[0017] A. Fruit selection and treatment: Remove rotten, immature, and dried unqualified fruits from cranberries, prickly pears, and roselles. After washing with high-pressure tap water, mechanically peel them, and then rinse with high-pressure tap water once, and put them in Blanch in water at 80°C for 10 minutes; then pick it up and put it in a basket, let it drain naturally, send it to a stainless steel crusher for crushing, and crush it repeatedly 4-5 times to facilitate squeezing and extracting juice; send the crushed fruit material to Put it into the press to squeeze the juice, add the pomace to the sand-filtered sterile water accounting for 16% of the weight of the pomace, mix well, perform the second pressing, and combine the juices extracted twice;

[0018] B. Juice adjustment: add an appropriate amount of fructose to make the juice content reach 12%-15%, then add a small amoun...

Embodiment 2

[0026] A kind of preparation method of cranberry fruit wine, concrete operation steps are:

[0027] A. Fruit selection and treatment: Remove cranberries, gooseberries, and rotten, immature, and dried unqualified fruits from the cranberries, gooseberries, and trichosanthes. After washing with high-pressure tap water, manually peel them, then rinse with high-pressure tap water once, and put them in Blanch in water at 60°C for 35 minutes; then pick it up and put it in a basket, let it drain naturally, send it to a stainless steel crusher for crushing, and crush it repeatedly 3-4 times to facilitate squeezing and extracting juice; send the crushed fruit material to Put it into the press to squeeze the juice, add the pomace to the sand-filtered sterile water accounting for 20% of the weight of the pomace, mix well, perform the second pressing, and combine the juices extracted twice;

[0028] B. Juice adjustment: add an appropriate amount of fructose to make the juice content reach ...

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PUM

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Abstract

The invention discloses a method for making cranberry fruit wine, and belongs to the field of processing of a beverage. The method is characterized in that a processing technological flow comprising the following steps is adopted: selecting cranberry fruits, cleaning the cranberry fruits, peeling off the cleaned cranberry fruits, trimming the peeled cranberry fruits, blanching the trimmed cranberry fruits, draining off the blanched cranberry fruits, crushing and squeezing the drained cranberry fruits, adjusting juice, blending honey, conducting inoculated fermentation, conducting pre-fermentation, changing a barrel, conducting post-fermentation, aging, filtering, and bottling to obtain a finished product. The method disclosed by the invention has the beneficial effects that the finished product disclosed by the invention is in carmine, and the product is clear and transparent, intense in fruit fragrance, mellow in taste, stable in color and rich in nutrition, and the product reserves the special fruit fragrance and mellow taste of the cranberry fruit wine; the product is rich in various nutrient substances, and the product, as a pure, natural, nutrient and healthy green beverage, has functions of relieving cardiovascular aging and lesion, resisting aging, maintaining beauty and keeping young, and the like. The cranberry fruit wine is easy for storage, convenient to carry, and is suitable for drinking in all seasons.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a production method of cranberry fruit wine. Background technique [0002] Cranberry, also known as cranberry, cranberry, and cranberry, is a common name for the subgenus Cranberry of the Rhododendronaceae Vaccinium. Cranberry contains vitamin C, flavonoids and other antioxidant substances and rich Pectin can beautify the skin, improve constipation, and help expel toxins and excess fat from the body. Cranberry has a very powerful anti-free radical substance - bioflavonoids, and its content is the highest among the 20 common fruits and vegetables. Bio-brass can effectively prevent Alzheimer's disease. Existing cranberry fruit wine mostly adopts the process of beating, extracting juice, and fermenting. There are incomplete precipitation of cranberry nutrients and poor taste. It can be used to process cranberry fruit wine to realize the synthesis of cranberry raw materials. use...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/815A61P1/14A61K35/644
Inventor 胡志荣
Owner 胡志荣
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