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Wine made of wild strawberry, angelica sinensis and radix astragali and production process of wine

A technology of wild strawberry and preparation process, applied in the field of edible products, can solve the problem that functional ingredients cannot be absorbed and utilized, and achieve the effect of low alcohol content and sugar content

Inactive Publication Date: 2017-01-04
甘肃岷山红生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most health-care drinking wines in my country are based on high-grade liquor, which are processed by directly adding functional factors or adding biological raw materials with health-care functions, and using low-temperature dipping technology. Most of them are high-alcohol drinking wines with certain Health care function, the nutrients in general raw materials cannot be completely dissolved in wine, and the functional ingredients that play a role in nutrition and health care cannot be completely digested, absorbed and utilized by the human body

Method used

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  • Wine made of wild strawberry, angelica sinensis and radix astragali and production process of wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0034] 1. Raw material pretreatment

[0035] Crush wild fresh strawberries with high maturity and no damage with a crusher to obtain 1000L strawberry pulp.

[0036] Weigh 6.7kg of astragalus decoction pieces and 3.3kg of angelica decoction pieces and crush them to 40 mesh respectively, and add them to the strawberry pulp.

[0037] 2. Adjustment of sugar content in feed liquid

[0038] When the sugar content of wild strawberry fruit is 4%, 200kg of white sugar must be added.

[0039] 3. Sterilization of feed liquid

[0040] Add potassium metabisulfite 180g in feed liquid.

[0041] 4. Yeast broth preparation

[0042] Add 200g of active dry yeast to 2000ml of warm water (38°C) containing 5% sugar, mix well and then place it in a water bath for cultivation, stirring once every 10min, and the activation time is 20min.

[0043] 5. Main fermentation

[0044] Inoculate the above-mentioned activated yeast liquid into the processed feed liquid, mix thoroughly, then pack into steri...

Embodiment example 2

[0052] 1. Raw material pretreatment

[0053] The wild fresh strawberries with high maturity and no damage are crushed with a crusher to obtain 1000L strawberry pulp.

[0054] Weigh 6.7kg of astragalus decoction pieces and 3.3kg of angelica decoction pieces and crush them to 60 mesh respectively, and add them to the strawberry pulp.

[0055]2. Adjustment of sugar content in feed liquid

[0056] When the sugar content of wild strawberry fruit is 7%, 170kg of white sugar must be added.

[0057] 3. Sterilization of feed liquid

[0058] Add potassium metabisulfite 270g in feed liquid.

[0059] 4. Yeast broth preparation

[0060] Add 200g of active dry yeast to 2000ml of warm water (38°C) containing 5% sugar, mix well and place it in a water bath for cultivation, stirring once every 10min, and the activation time is 30min.

[0061] 5. Main fermentation

[0062] Inoculate the above-mentioned activated yeast liquid into the processed feed liquid, mix thoroughly, then pack into s...

Embodiment example 3

[0070] 1. Raw material pretreatment

[0071] The wild fresh strawberries with high maturity and no damage are crushed with a crusher to obtain 1000L strawberry pulp.

[0072] Weigh 6.7kg of astragalus decoction pieces and 3.3kg of angelica decoction pieces and crush them to 50 mesh respectively, and add them to the strawberry pulp.

[0073] 2. Adjustment of sugar content in feed liquid

[0074] When the sugar content of wild strawberry fruit is 5.5%, 185kg of white sugar must be added.

[0075] 3. Sterilization of feed liquid

[0076] Add potassium metabisulfite 200g in feed liquid.

[0077] 4. Yeast broth preparation

[0078] Add 200g of active dry yeast to 2000ml of warm water (38°C) containing 5% sugar, mix well and then place it in a water bath for cultivation, stirring once every 10min, and the activation time is 25min.

[0079] 5. Main fermentation

[0080] Inoculate the yeast activation liquid into the processed feed liquid, mix thoroughly, then pack into aseptic ...

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Abstract

The invention relates to composite biological-fermentation wine made of wild strawberry, angelica sinensis and radix astragali and a production process of the wine, in particular to new wine, which uses the wild strawberry of Minxian, Gansu, genuine radix astragali decoction pieces and angelica sinensis decoction pieces as raw materials and is produced by fermentation, compositing the radix astragali, the angelica sinensis and the wild strawberry. The production process includes: sorting, cleaning, crushing and pulping the purchased wild strawberry to obtain original pulp, and respectively appropriately crushing the radix astragali decoction pieces and the angelica sinensis decoction pieces into powder; adding the original strawberry pulp, the radix astragali powder, the angelica sinensis powder, white granulated sugar and potassium metabisulfite into a fermentation tank according to a certain proportion, evenly mixing, adding yeast activating liquid to perform main fermentation, separating lees after the main fermentation, split charging filtered wine into oak barrels for aging, and subjecting the aged wine to gelatin-tannin method clarification, cooling, filtering and bottling to obtain the finished-product wine.

Description

technical field [0001] The present invention relates to a compound biological fermented wine with wild strawberries, astragalus and angelica as raw materials and its preparation process, especially using wild strawberries in Minxian County, Gansu Province and authentic Chinese medicinal materials astragalus and angelica decoction pieces as raw materials, and obtaining a compound wine after fermentation A new product wine with angelica, astragalus and wild strawberry. The invention belongs to the field of food products. Background technique [0002] Strawberry, with a red heart shape in appearance, belongs to the Rosaceae Fragaria genus, the fruit of the perennial herbaceous plant strawberry. According to the detection results of wild strawberries in Minxian County by the Gansu Provincial Analysis and Testing Center, 14 kinds of amino acids were detected in the strawberries, with a total content of 0.67%, including 6 kinds of essential amino acids (tryptophan was not detecte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/73A61P1/14C12R1/865
Inventor 黄春霞张珍陈庆安翟丹云曹建康
Owner 甘肃岷山红生物科技有限责任公司
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