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Method for brewing red wine of Lycium ruthenicum

A technology of wolfberry red wine and wolfberry wine, which is applied in the field of red wine production, can solve the problems that affect the health and cannot prevent high blood pressure, high blood sugar and high blood fat, and achieve the effect of preventing high blood pressure

Inactive Publication Date: 2017-09-08
管成雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional Chinese medicine believes that wolfberry has the functions of nourishing weakness, benefiting essence, removing cold wind, strengthening yang, stopping tears, and strengthening waist and feet. Sugar, glucose, galactose, mannose, xylose and rhamnose, etc. Lycium barbarum polysaccharides have the functions of enhancing body immunity, anti-tumor and anti-aging, and also have obvious effects of lowering blood fat, blood sugar, hypoxia and fatigue. etc., can be processed into wolfberry wine and other wolfberry drinks. There are two main methods of making wolfberry wine: soaking method and brewing method. Although wolfberry has high nutritional and health functions, traditional wolfberry red wine does not fully exert the effect of wolfberry. Excessive drinking will affect your health, and you can't prevent high blood pressure, high blood sugar and high blood fat. Therefore, we propose a brewing method of black wolfberry red wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] First, after the sorted wolfberry of predetermined quality is completely destemmed, it is partially crushed to obtain wolfberry mash, and a predetermined amount of SO is added to the wolfberry mash. 2 and pectinase, the pH of the wolfberry mash is controlled at 3.2-3.5; then the wolfberry mash is soaked at 5-10°C with the skin at low temperature for 24-48 hours to obtain more useful substances in the peel; then Add a predetermined amount of active dry yeast, control the fermentation temperature to 20-22°C for fermentation, add active dry yeast at 200-250mg / L in the alcoholic fermentation step, and the alcohol content of wolfberry wine will reach 8.5%V / V-10.5% At the time of V / V, separate skin and dregs to obtain raw wolfberry wine; then use heat sterilization to end the fermentation of wolfberry raw wine: carry out heat sterilization on the fermented wolfberry raw wine to prevent the yeast in the wolfberry wine liquid from decomposing the remaining reducing sugar; then ...

Embodiment 2

[0027] In embodiment one, add following operation:

[0028] The wolfberry in the step (1) has certain quality requirements, and must be free from diseased fruit, moldy and rotten fruit, green fruit, secondary fruit, and mature wolfberry with a fruit sugar content of 22% to 24%.

[0029] Firstly, after the sorted wolfberry of predetermined quality is completely destemmed, it is partially crushed to obtain wolfberry mash. The wolfberry has certain quality requirements, and must be free of diseased fruit, moldy fruit, green fruit, and secondary fruit. The sugar content of the fruit is 22. %~24% of mature wolfberry, and then add a predetermined amount of SO to the wolfberry mash 2 and pectinase, the pH of the wolfberry mash is controlled at 3.2-3.5; then the wolfberry mash is soaked at 5-10°C with the skin at low temperature for 24-48 hours to obtain more useful substances in the peel; then Add a predetermined amount of active dry yeast, control the fermentation temperature to 20...

Embodiment 3

[0031] In embodiment two, add following operation:

[0032] In step (1), in the step of destemming and crushing wolfberry to obtain wolfberry mash, add SO at 50-60 mg / L to wolfberry mash 2 , add pectinase to wolfberry mash at 20-30g / t.

[0033] Firstly, after the sorted wolfberry of predetermined quality is completely destemmed, it is partially crushed to obtain wolfberry mash. The wolfberry has certain quality requirements, and must be free of diseased fruit, moldy fruit, green fruit, and secondary fruit. The sugar content of the fruit is 22. %~24% of mature wolfberry, and then add a predetermined amount of SO to the wolfberry mash 2 and pectinase, the pH of the wolfberry mash is controlled at 3.2-3.5, and in the step of destemming and crushing the wolfberry to obtain the wolfberry mash, add SO at 50-60 mg / L to the wolfberry mash 2 , add pectinase to the wolfberry mash at 20-30g / t; then soak the wolfberry mash with skin at 5-10°C for 24-48 hours to obtain more useful substa...

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Abstract

The invention discloses a method for brewing red wine of Lycium ruthenicum. The method comprises the following steps: peduncle removal and crushing: peduncle removal is carried out for sorted Chinese wolfberry fruits of a predetermined mass, partial crushing is carried out in order to obtain mass of Chinese wolfberry fruits, SO2 and pectase of a predetermined amount are added, and the pH value of the mass of Chinese wolfberry fruits is controlled at 3.2-3.5; low temperature dipping: low temperature dipping is carried out for mass of Chinese wolfberry fruits with pericarp at 5-10 DEG C, low temperature dipping time is 24-48 hours, in order to obtain more useful substances in the pericarp; alcoholic fermentation: active dry yeast of a predetermined amount is added, and fermentation temperature is controlled at 20-22 DEG C for carrying out fermentation. Lycium ruthenicum containing anthocyanidin is fermented, anthocyanidin liquid contained therein is refined and fermented, and red wine of Lycium ruthenicum whose anthocyanidin content is 100% is prepared; the product has nutrition and health efficacies, and at the same time has efficacies for preventing hypertension, hyperglycemia and hyperlipidemia; the method solves the problems that traditional red wine of Chinese wolfberry fruits does not completely perform efficacies of Chinese wolfberry fruits, and excessive drinking influences body health.

Description

technical field [0001] The invention relates to the technical field of red wine production, in particular to a brewing method of black wolfberry red wine. Background technique [0002] Traditional Chinese medicine believes that wolfberry has the functions of nourishing weakness, replenishing essence, removing cold wind, strengthening yang, stopping tears, strengthening waist and feet, etc. Drinking it often strengthens muscles and bones and prolongs life. Modern scientific research has proved that the active ingredient of wolfberry is wolfberry polysaccharide, and the main ingredient is Arabica. Sugar, glucose, galactose, mannose, xylose and rhamnose, etc. Lycium barbarum polysaccharides have the functions of enhancing body immunity, anti-tumor and anti-aging, and also have obvious effects of lowering blood fat, blood sugar, hypoxia and fatigue. etc., can be processed into wolfberry wine and other wolfberry drinks. There are two main methods of making wolfberry wine: soaking...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 管成雷
Owner 管成雷
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