Brewing method of scilla scilloides and schisandra chinensis fruit wine

A technology of Schisandra chinensis and cotton jujube, applied in the field of fruit wine brewing, can solve the problems of short maturity period of cotton jujube, waste of natural resources, perishable products, etc., and achieve the effects of stable color, improved utilization rate and mellow taste.

Inactive Publication Date: 2017-09-12
周兆平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, jujube and schisandra are mainly eaten as fresh fruits or used as Chinese medicinal materials. Due to the short ripening period of jujube, the products are concentrated on the market, resulting in perishable products and a waste of natural resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of brewing method of jujube schisandra fruit wine adopts the following steps:

[0017] 1. Raw material pretreatment: select fresh, disease-free jujube and wash them as spare raw materials;

[0018] 2. Beating: Add 30kg of water to 10kg of cotton dates for refining treatment, filter with a 100-mesh screen, add 2 times the water to the obtained filter residue for secondary refining, and mix the two times of the obtained slurry to obtain cotton. Jujube slurry, secondary refining, can better retain nutrients and improve the utilization rate of raw materials;

[0019] 3. Compound enzyme treatment: take 20kg of slurry, add 0.06kg of pectinase and 0.1kg of cellulase to the cotton jujube slurry, and control the temperature at 45°C for 6 hours;

[0020] 4. Filtration: Squeeze the slurry treated with compound enzymes, and filter through diatomaceous earth to obtain cotton jujube juice;

[0021] 5. Fermentation: Take 20kg of jujube fruit juice, take 0.4kg of dry yeast, ac...

Embodiment 2

[0025] A kind of brewing method of jujube schisandra fruit wine adopts the following steps:

[0026] 1. Raw material pretreatment: select fresh, disease-free jujube and wash them as spare raw materials;

[0027] 2. Add 40kg of water to 9kg of jujube and 1kg of bilberry for refining, filter with a 120-mesh screen, add 1 times more water to the resulting filter residue and carry out secondary refining, and mix the two times of the gained slurry to prepare Obtaining jujube pulp, secondary refining, can better retain nutrients and improve the utilization rate of raw materials;

[0028] 3. Compound enzyme treatment: take 20kg of slurry, add 0.1kg of pectinase and 0.12kg of cellulase to the cotton jujube slurry, and control the temperature at 55°C for 4 hours;

[0029] 4. Filtration: Squeeze the slurry treated with compound enzymes, and filter through activated carbon to obtain cotton jujube juice;

[0030] 5. Fermentation: Mix 17kg of jujube juice, 2kg of papaya juice, and 1kg of...

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PUM

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Abstract

The invention discloses a brewing method of scilla scilloides and schisandra chinensis fruit wine. The brewing method comprises the following steps: selecting mature and disease-free scilla scilloides and schisandra chinensis, cleaning, pulping, processing with complex enzyme, juicing, filtering, fermenting with yeast, aging, packaging, sterilizing, and obtaining a finished product. By adopting a complex enzymolysis technology, the finished product fruit wine sufficiently reserves the nutritional ingredients of the scilla scilloides and increases the utilization rate of the scilla scilloides, and the finished product fruit wine is strong in fruity aroma, thick in taste and stable in color; and moreover, the fruit wine has a healthcare effect for strengthening the middle warmer, nourishing the liver, astringing the lung to stop cough and the like.

Description

technical field [0001] The invention relates to a brewing method of fruit wine, in particular to a brewing method of jujube schisandra fruit wine. Background technique [0002] Mianzao, commonly known as ground jujube and sticky jujube, belongs to the perennial herb of Liliaceae. "Northeast Medicine Zhizhi" records: "The alcohol extract of leaves and rhizomes has the effect of strengthening the heart and diuresis. The whole herb is decocted and taken as an analgesic, which is used for toothache, muscle and bone pain, waist and leg pain, gunshots, bruises, etc.; It also has the effect of promoting birth." Every 100 grams of pulp contains more than 350 mg of vitamins, as well as protein, sugar, fat and inorganic acids, iron, phosphorus, calcium, etc. It also contains special substances such as carotene and thiamine, which can increase serum protein and albumin. It has the effects of nourishing the middle and liver, treating insomnia, strengthening bones and muscles, strength...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/896A61P1/16A61P11/00A61P11/14
CPCC12G3/02A61K36/57A61K36/734A61K36/77A61K36/79A61K36/896A61K2300/00
Inventor 周兆平李明
Owner 周兆平
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