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A kind of preparation method of walnut health wine

A technology of health care wine and walnut, which is applied in the field of preparation of walnut health wine, can solve the problems of undiscovered preparation method of walnut health wine, single nutritional value, and lack of better embodiment of health care function, and achieve unique flavor and high content of active ingredients. High, the effect of increasing added value

Active Publication Date: 2019-07-09
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But in the prior art, often only pay attention to the processing of walnut pulp, walnut green skin, walnut split wood are the rubbish that is discarded together with walnut shell, perhaps use walnut split wood or walnut green skin or walnut pulp to prepare walnut health-care wine separately, Its nutritional value is relatively simple, and its health care function has not been better reflected.
[0004] So far, there is no relevant report on the preparation method of walnut health wine prepared by simultaneously utilizing walnut pulp, walnut split wood and walnut green skin

Method used

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  • A kind of preparation method of walnut health wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of walnut health wine, comprising the following steps:

[0029] 1) Pretreatment of walnuts: select fresh walnuts with complete fruits, no moths, and no mildew, wash, peel, shell, walnut green skin, and dry for later use; pick out the distracting wood in the walnut pulp, and dry Standby; extract oil from walnut pulp, collect the walnut pulp after oil extraction, and dry it for later use;

[0030] 2) Preparation of walnut fermented base wine, including the following steps:

[0031] 2.1) Grind the walnut pulp with 4.0 times of water to form a slurry, add the rice with a weight ratio of walnut pulp to rice of 1:3, cook under normal pressure and high pressure for 25 minutes, mash, cool to 27°C, and mix in 1.0% activated (activated with 5 times of water at a constant temperature of 28°C for 30 minutes) was fermented for 12 days, then lowered to 16°C and continued to ferment for 25 days. After coarse filtration with filter cloth, it was cold-settled overn...

Embodiment 2

[0036] A preparation method of walnut health wine, comprising the following steps:

[0037] 1) Pretreatment of walnuts: select fresh walnuts with complete fruits, no moths, and no mildew, wash, peel, shell, walnut green skin, and dry for later use; pick out the distracting wood in the walnut pulp, and dry Standby; extract oil from walnut pulp, collect the walnut pulp after oil extraction, and dry it for later use;

[0038] 2) Preparation of walnut fermented base wine, including the following steps:

[0039] 2.1) Grind the walnut meal with water to form a slurry, add the rice with a weight ratio of 1:3 between the walnut meal and rice, cook under normal pressure and high pressure for 25 minutes, mash, cool to 27°C, and mix in 1.5% activation (with 5 The Angel distiller's koji was fermented for 12 days at a constant temperature of 28°C and activated for 30 minutes, and then cooled to 16°C to continue fermentation for 25 days. After coarse filtration with a filter cloth, it was ...

Embodiment 3

[0044] A preparation method of walnut health wine, comprising the following steps:

[0045] 1) Pretreatment of walnuts: select fresh walnuts with complete fruits, no moths, and no mildew, wash, peel, shell, walnut green skin, and dry for later use; pick out the distracting wood in the walnut pulp, and dry Standby; extract oil from walnut pulp, collect the walnut pulp after oil extraction, and dry it for later use;

[0046] 2) Preparation of walnut fermented base wine, including the following steps:

[0047] 2.1) Grind the walnut meal with water to form a slurry, add the rice with a weight ratio of 1:3 between the walnut meal and rice, cook under normal pressure and high pressure for 25 minutes, mash, cool to 27°C, and mix in 0.2% activation (with 5 The Angel distiller's koji was fermented for 12 days at a constant temperature of 28°C and activated for 30 minutes, and then cooled to 16°C to continue fermentation for 25 days. After coarse filtration with a filter cloth, it was ...

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Abstract

The invention discloses a preparation method of walnut health care wine. The preparation method comprises the following steps: 1) pretreatment of fresh walnut; 2) preparation of walnut fermented base liquor; 3) soaking: soaking air-dried walnut diaphragma juglandis and walnut green seedcases into the walnut fermented base liquor for 60 to 90 days, filtering, and siphoning the soak solution to obtain walnut base liquor; and 4) alcoholization: mixing wolfberry flavor steeping wine into the walnut base liquor, blending until the alcoholic strength is 35 to 38 degrees, and putting the mixture into an oak barrel for ageing for 10 to 12 months so as to obtain the walnut health care wine. According to the preparation method, the walnut diaphragma juglandis and the walnut green seedcases are soaked into the walnut fermented base liquor prepared and obtained from walnut dreg after oil expression of walnut pulp in a specific weight ratio, and active ingredients of the walnut pulp, the walnut diaphragma juglandis and the walnut green seedcases can be stored effectively, so that the prepared and obtained walnut health care wine is mellow in taste and has the effect of relieving physical fatigue.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a preparation method of walnut health wine. Background technique [0002] Whole fresh walnut fruit, including walnut green skin, walnut shell, walnut pulp and walnut heartwood; among them, walnut pulp is rich in fatty acids, proteins, sugars, polyphenols and various trace elements; walnut green skin is rich in flavonoids, phenols Acids and tannins and other components; walnut split wood contains volatile oils, alkaloids, flavonoids, saponins and other active substances. [0003] But in the prior art, often only pay attention to the processing of walnut pulp, walnut green skin, walnut split wood are the rubbish that is discarded together with walnut shell, perhaps use walnut split wood or walnut green skin or walnut pulp to prepare walnut health-care wine separately, Its nutritional value is relatively simple, and its health care function has not been better reflected. [0004] So ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/055C12G3/022C12G3/026
CPCC12G3/02C12G3/04
Inventor 刘凡刘军沈维治林光月李倩邹宇晓廖森泰肖更生
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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