Kirschwasser preparation method

A technology for cherry wine and cherries, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulations, can solve problems such as the loss of nutrients, and achieve the promotion of yeast growth, improvement of blood vessel viscosity, and high nutritional function. and health benefits

Inactive Publication Date: 2017-02-15
河南正之源农业科技有限公司
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  • Application Information

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Problems solved by technology

[0003] At present, the fruit wine production process is mainly obtained through biological fermentation technology, but the c...

Method used

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Effect test

example

[0027] A method for preparing cherry wine includes the following steps:

[0028] (1) Wash the raw materials separately and drain the water;

[0029] (2) Use high-pressure steam to instantaneously treat cherries (10 parts) (pressure 3.5MPa, time 12 S), and then squeeze the whole fruit; bitter gourd (5 parts), hibiscus (2 parts), red dates (2 parts) and Litchi (2 servings) are also juiced separately;

[0030] (3) Papaya (5 parts) removes the seeds and squeezes the juice, mixes it with a certain proportion of the mixed juice, then heats it to 45°C, enzymatically hydrolyzes for 30 minutes, the enzymatically hydrolyzed juice is mixed with materials, and the ratio of the original juice to water reaches 1 :4, add 60 mg / L SO at the same time 2 Treatment, inhibit the growth of harmful microorganisms, and then add 50 mg / L pectinase to process the mixed juice;

[0031] (4) Adjust the pH value and sugar content of the solution in (3), so that the acidity of the solution reaches 10g / L, the sugar ...

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Abstract

The invention relates to a kirschwasser preparation method. The kirschwasser is prepared by using medicinal and edible cherries as a main raw material and using papayas having an effect of reinforcing spleen to promote digestion as well as bitter gourds, shrub althea flowers, red dates and lichees having an effect of beautifying the face as auxiliary materials through brewage. The kirschwasser preparation method is characterized in that high-pressure steam instantaneous treatment is performed for the first time to deactivate enzymes of the cherries, so that the activity of polyphenol oxidase is basically inhibited; and meanwhile, proteinase in the papayas hydrolyzes proteins and other phenol substances in the fruit juice of the raw materials, and the hydrolyzate can provide a necessary nitrogen source for yeast growth. According to the invention, proportioning of cherries, papayas, bitter gourds, shrub althea flowers, red dates and lichees, high-pressure steam instantaneous treatment parameters and other factors are optimized through a uniform design method, and a regression equation model is optimized. The kirschwasser produced by the invention keeps active nutritional ingredients of cherries, and also has the nutrition and food therapy functions of papayas, bitter gourds, shrub althea flowers, red dates and lichees. Besides, the kirschwasser has a mellow flavor, a high nutrition function and a health care function.

Description

Technical field [0001] The invention relates to the technical field of food brewing, and is a preparation method of cherry wine. Background technique [0002] At present, the annual consumption of fruit wine in my country is increasing at a rate of 15%, while the consumption of grain wine is decreasing year by year. With the improvement of the consumption level of the new generation of consumer groups and the improvement of their own health awareness, they have made their consumption of liquor more rational. Fruit wine is characterized by its high nutrition, low alcohol content, good taste, and good health care functions. It is recognized and accepted by more and more consumers, showing huge market potential. [0003] At present, the fruit wine production process is mainly obtained through biological fermentation technology, but the existing fermentation process often uses heat treatment for cherry polyphenol oxidase, which can easily cause the loss of nutrients. The present inve...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/77A61P1/14
CPCA61K36/185A61K36/42A61K36/725A61K36/732A61K36/736A61K36/77C12G3/02A61K2300/00
Inventor 乔丽霞
Owner 河南正之源农业科技有限公司
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