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Brewing process of wolfberry fruit liqueur

A technology of liqueur and wolfberry, which is applied in the field of brewing technology of wolfberry liqueur, can solve the problems of low attention, late start, lack of competitiveness, etc., and achieve the effect of rich nutritional value and enhanced fragrance

Inactive Publication Date: 2017-09-05
森淼科技集团股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the fresh wolfberry products on the market now include fresh wolfberry, wolfberry juice, wolfberry pulp, and wolfberry polysaccharides, flavonoids, and seed oil as health products, due to the late start, the current market wolfberry products are different from other fruit products. Compared with the lack of competitiveness, compared with ordinary wolfberry wine, it started late and paid less attention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Pump 4.5 tons of mature, fresh and graded goji berries into a 5000L stainless steel fermentation tank. The grades can be distinguished according to the size or maturity of goji berries. Try to ensure that the goji berries used are the same. While crushing, online Slowly add potassium metabisulfite and pectinase (0.04g / L) to make the final SO 2 The concentration is 60mg / L, the pH is adjusted to 3.6 with food grade tartaric acid, and the raw and auxiliary materials are added to complete the closed cycle to ensure that the raw and auxiliary materials are evenly mixed.

[0038]Control the temperature at 8-10°C and soak the skin for 48 hours, then add sucrose to adjust the reducing sugar content to 235g / L; raise the temperature, and inoculate commercial yeast (ES488, Enartis, Italy, 200mg / L) when the center temperature of the fermenter reaches 15°C , Start the fermentation; monitor the temperature and specific gravity throughout the fermentation process, control the fermenta...

Embodiment 2

[0041] Pump 4.5 tons of mature, fresh, and graded goji berries into a 5000L stainless steel fermentation tank. The grading can be distinguished according to the size or maturity of the goji berries. Try to ensure that the goji berries used are the same. While crushing, Slowly add potassium metabisulfite and pectinase (0.04g / L) online, so that the final SO2 concentration is 60mg / L, use food-grade tartaric acid to adjust the pH to 3.6, and complete the addition of raw and auxiliary materials for closed circulation. Make sure that the raw and auxiliary materials are mixed evenly.

[0042] Control the temperature at 8-10°C and soak the skin for 48 hours, then add sucrose to adjust the reducing sugar content to 235g / L; raise the temperature, and inoculate commercial yeast (ES488, Enartis, Italy, 200mg / L) when the center temperature of the fermenter reaches 15°C (CY3079, Lallemand, France, 200mg / L), start the fermentation; monitor the temperature and specific gravity during the whol...

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Abstract

The invention relates to a brewing process of wolfberry fruit liqueur. The brewing process is characterized by comprising the following steps: (1) removing stems from harvested fresh wolfberry fruits; (2) conveying the fresh wolfberry fruits into a fermenting tank through a pump, adding pectinase and potassium metabisulfite online, adjusting a temperature, soaking with peel, and separating or not separating juice after soaking; (3) adjusting fermenting acidity and sugar degree; (4) controlling the temperature of the fermenting tank, inoculating yeast, performing enclosed circulation after inoculation of the yeast, and controlling the temperature for fermenting after circulation; (5) ending the fermentation, mixing fermented juice with brandy, distilled liquor or edible alcohol, adding activated bentonite in a usage amount range being less than or equal to 10g / L, and cooling to 4 DEG C below zero to 0 DEG C, wherein the alcoholic strength of the mixed liquor is 15.0 to 22.0 percent. By adopting the brewing process, the fermented wolfberry fruit juice which is different in sugar content is mixed with the distilled liquor or the edible alcohol to produce the wolfberry fruit liqueur; meanwhile, the mouthfeel and flavor of the wolfberry fruit liqueur are improved.

Description

technical field [0001] The invention relates to a brewing process of wolfberry liqueur. Background technique [0002] Lycium barbarum L. is a perennial deciduous shrub of Solanaceae. Its dry and mature fruit Lycium barbarum is a traditional precious Chinese medicinal material in my country, and it is also a medicinal and edible homologous plant announced by the Ministry of Health. Lycium barbarum contains multiple bioactive components such as polysaccharides from Lycium barbarum, flavonoids, betaine and carotenoids. It has the functions of regulating immunity, scavenging free radicals, delaying aging, lowering blood fat, lowering blood sugar, lowering blood pressure and anti-fatigue. [0003] At present, fresh goji berries in our country are mostly used for direct consumption, or dried and eaten; or made into fresh goji berry juice, fresh goji berry pulp and other products, which are further processed into goji berry wine, or combined with other raw materials to make a var...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/02C12G3/04
Inventor 朱保庆张柏林王立英王梦泽
Owner 森淼科技集团股份有限公司
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