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Preparation method of fructus phyllanthi composite fruit wine

A compound fruit wine and technology for its production method, which is applied in the field of fruit wine processing, can solve the problems of not being able to supply all seasons and the short growth cycle of emblical fruit, etc., and achieve the effects of easy implementation, clear appearance and simple operation

Inactive Publication Date: 2017-09-01
安徽智联管理咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that emblica has a short growth cycle and cannot be supplied in four seasons, and provide a method for making emblica compound fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of emblica compound fruit wine, the specific operation steps are:

[0019] ① Sorting of raw materials: choose fresh black olives with high maturity as raw materials, and remove moldy and rotten fruits; choose emblica fruits with a transverse diameter of 10-15mm, fresh and plump, no pests, rot, and no damage as raw materials;

[0020] ② Sulfur treatment: add 50 mg / kg sulfur dioxide to the slurry to inhibit the growth of bacteria;

[0021] ③ Pre-fermentation: Add 10% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 30°C, fermentation time is 8 days, stirring twice a day, in order to produce enough alcohol after fermentation, according to the raw material Add a certain amount of white granulated sugar to the fermentation broth; add a certain amount of rock sugar;

[0022] ④ Separation: When the residual sugar in the fermentation liquid drops to 1%, press and separate, and transfer the separated wine ...

Embodiment 2

[0030] A preparation method of emblica compound fruit wine, the specific operation steps are:

[0031] ① Sorting of raw materials: use high-maturity, fresh black olives as raw materials, and remove moldy and rotten fruits; choose emblical fruits with a transverse diameter of 35 mm, fresh and plump, no pests, rot, and damage;

[0032] ② Sulfur treatment: Add sulfur dioxide 70 mg / kg to the emblica slurry to inhibit the growth of bacteria;

[0033] ③ Pre-fermentation: Add 5% yeast liquid to the slurry, stir evenly, and enter the pre-fermentation; fermentation temperature is 37°C, fermentation time is 6 days, stirring 4 times a day, in order to produce enough alcohol after fermentation, according to the raw material Add a certain amount of maltose to the fermentation broth;

[0034] ④ Separation: When the residual sugar in the fermentation liquid drops to 0.6%, press and separate, and transfer the separated wine liquid into the post-fermentation container;

[0035] ⑤ Post-fermen...

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PUM

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Abstract

The invention discloses a preparation method of fructus phyllanthi composite fruit wine, belonging to the field of beverage processing. The preparation method is characterized by comprising the following processing flow: preparing raw materials, sorting, washing, crushing, removing cores, treating with sulfur, pre-fermenting, separating, post-fermenting, aging, blending, filtering, filling, sealing, sterilizing, cooling, and obtaining the finished product. The preparation method has the beneficial effect that the prepared fructus phyllanthi composite fruit wine is clear in appearance, is transparent, has pure taste, and has unique flavor and fragrance of fructus canarium pimela and fructus phyllanthi. The fructus phyllanthi composite fruit wine has low heat and less fat, has functions of resisting inflammation, oxidation and aging and protecting liver, can help clear away heat and cooling blood, can help digestion and tonify spleen, and can help produce saliva and quench thirsty. The preparation method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a preparation method of emblica compound fruit wine. Background technique [0002] Phyllanthus emblica belongs to Euphorbiaceae Phyllostachys genus, its fresh fruit is sweet and sour, crisp and slightly astringent, with a sweet aftertaste, hence the name Emlical emblica, also known as Houganzi, An Luoguo, Niuganguo, etc. Emlical fruit tastes sour and slightly astringent, clears away heat and cools blood, promotes digestion and invigorates the spleen, promotes body fluid and quenches thirst. Indications for blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth and vitamin C deficiency. In Tibetan medicine, emblica mainly treats Bacon's disease, Chiba disease, blood disease, hypertension and so on. Research results in recent years have shown that emblica has anti-inflammatory, anti-oxidation, anti-aging, liver protection and other effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 董俊成钟敏红
Owner 安徽智联管理咨询有限公司
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