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A wild sour plum sparkling wine

A technology of wild sour plum and sparkling wine, applied in the field of fermented food processing, to achieve a harmonious and refreshing taste, long shelf life, and appetite-stimulating effects

Active Publication Date: 2020-01-10
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This product is based on edible alcohol (fermented wine or distilled wine), soaked in cherry plums, and then added a small amount of mulberry, red dates and wolfberry extracts in a specific proportion. It is obtained through non-biological fermentation. At present, domestic There is no research and report on the processing technology and quality characteristics of wild sour plum fermented wine

Method used

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  • A wild sour plum sparkling wine
  • A wild sour plum sparkling wine
  • A wild sour plum sparkling wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In this embodiment, wild sour plum fermented wine base wine and the composition and ratio of each material are respectively:

[0032] Wild sour plum fermented liquor 100L

[0033] White sugar 2.24kg

[0034] Xylitol 4.0kg

[0035] Prepare as follows:

[0036] 1) Transfer wild sour plum fermented wine base wine (100L) into a closed fermenter, add white sugar (2.24kg) and xylitol (4.0kg) required for secondary fermentation, and stir until completely dissolved.

[0037] 2) Inoculate the activated low-temperature resistant and acid-resistant fruit wine yeast (Saccharomyces cerevisiae) into the wild sour plum wine adjusted in step 1); the concentration of fruit wine yeast cells in the wild sour plum wine after inoculation is 2.2×10 7 cell / mL, airtightly fermented at 15°C.

[0038] 3) After the wild sour plum wine undergoes secondary fermentation until the tank pressure is stable and there is no CO 2 When it is produced, the temperature is lowered to -4°C for 2 months to...

Embodiment 2

[0041] In this embodiment, wild sour plum fermented wine base wine and the composition and ratio of each material are respectively:

[0042] Wild sour plum fermented liquor 200L

[0043] Sucrose 5.2kg

[0044] Xylitol 7.0kg

[0045] Prepare as follows:

[0046] 1) Transfer wild sour plum fermented wine base wine (200L) into a closed fermenter, add sucrose (5.2kg) and xylitol (7.0kg) required for secondary fermentation, and stir until completely dissolved.

[0047] 2) Inoculate the activated low-temperature resistant and acid-resistant fruit wine yeast (Saccharomyces cerevisiae) into the wild sour plum wine adjusted in step 1); the concentration of fruit wine yeast cells in the wild sour plum wine after inoculation is 2.9×10 7 cell / mL, airtightly fermented at 13°C.

[0048] 3) After the wild sour plum wine undergoes secondary fermentation until the tank pressure is stable and no CO2 is produced, the temperature is lowered to -6°C for 1 month to allow the yeast and impuritie...

Embodiment 3

[0051] In this embodiment, wild sour plum fermented wine base wine and the composition and ratio of each material are respectively:

[0052] Wild sour plum fermented liquor 300L

[0053] Brown sugar 7.5kg

[0054] Xylitol 10.0kg

[0055] The preparation steps are as described in Example 1. Obtain the product quality of wild sour plum sparkling wine by embodiment 3 as shown in table 2 (embodiment 3).

[0056] Table 2 Quality index of wild sour plum sparkling wine

[0057]

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Abstract

The invention relates to prunus divaricata sparkling wine. Fresh prunus divaricata, sugar and excellent low-temperature-resistant acid-resistant saccharomyces cerevisiae are used as raw materials; xylitol is used as a flavor regulator; the prunus divaricata is subjected to the steps of freezing, unfreezing, extrusion peel breaking, enzymolysis, regulation, inoculation, fermentation, wine pouring, clarification and the like to obtain the stable-quality dry type prunus divaricata fermented wine base wine; then, sucrose and xylitol are added into the prunus divaricata fermented wine; stirring is performed until the materials are completely dissolved; yeast is inoculated into a fermentation tank; sealed fermentation is performed to obtain a prunus divaricata sparkling wine product. The special fruit of prunus divaricata in Xinjiang area is used as the raw materials for the first time for preparing the prunus divaricata sparkling wine; in addition, the special fruit wine yeast suitable for the low-temperature high-acid fermentation environment of the prunus divaricata is bred and selected; the normal fermentation process can be ensured; the problems of slow fermentation starting, slow progress, incomplete fermentation and the like caused by strong resistance environment can be avoided.

Description

[0001] (1) Technical field [0002] The invention relates to a wild plum sparkling wine, aimed at developing a healthy, fashionable and easy-to-drink wild plum sparkling wine, so as to improve the comprehensive utilization value of the wild plum and broaden its processing industrial chain, which belongs to the fermented food processing technology field. [0003] (2) Background technology [0004] Wild sour plum, also known as wild cherry plum (Prunus divaricata Ldb.), is one of the rare primitive wild forest fruits in the world. It is mainly distributed in Daxigou and Xiaoxigou, Huocheng County, Xinjiang, my country. Inverse temperate zone. The flowering period of wild sour plum starts from early April to late May every year, and the ripening period is from late July to late September every year; the weight of a single fruit is 2.6-9.2g, and the shape of the fruit is like a cherry like a plum, and it is purple-black, purple, and purple-red , Red And Yellow. The flesh of wild ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/865
CPCC12G3/02
Inventor 郭萌萌刘伟徐康杨如箴杜金华
Owner SHANDONG AGRICULTURAL UNIVERSITY
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