Method for making green plum fruit wine

A technology of green plum fruit wine and green plum fruit, which is applied in the field of wine making, can solve the problems that the nutritional components of green plum fruit cannot be dissolved in wine, the loss of nutritional components, and the low utilization rate of beneficial components of green plum fruit, etc., so as to inhibit the formation of harmful bacteria, promote digestion, The effect of shortening the fermentation time

Inactive Publication Date: 2017-10-17
周海腾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the present technology of preparing green plum fruit wine has: 1, adopt high-grade wine to directly soak green plum fruit, such method can not dissolve the nutritional labeling in green plum fruit in the wine fully, and the utilization ratio of beneficial components in green plum fruit is low; 2, will Plum fruit juice is made into juice and sucrose is added for original brewing. The process of preparing juice will cause the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of green plum fruit wine, the green plum fruit wine mainly comprises the following raw materials: ginger, green plum fruit, beetroot; the method comprises the following steps:

[0024] Step 1. Clean the fresh ginger, greengage, and beetroot. Among them, the greengage should be mixed with grit to remove the hair on the skin, and then the core should be removed to obtain the greengage pulp. Add the greengage pulp, ginger and beetroot to an equal weight. Concentration of food grade ethanol with a mass fraction of 75% or more, after high-speed crushing, placed in a high-voltage pulse wave electric field for 10 minutes, the electric field strength is 30KV, and the pulse wave number is 10 to obtain a mixed solution, and then press the mixed solution, cellulose The weight ratio of enzyme to pectinase is 100:0.5:0.5, add cellulase and pectinase, let it stand for 1 hour, then place it under ultra-high pressure for 20 minutes, the pressure of ultra-high pressu...

Embodiment 2

[0029] A preparation method of green plum fruit wine, the green plum fruit wine mainly comprises the following raw materials: ginger, green plum fruit, beetroot; the method comprises the following steps:

[0030] Step 1. Clean the fresh ginger, greengage, and beetroot. Among them, the greengage should be mixed with grit to remove the hair on the skin, and then the core should be removed to obtain the greengage pulp. The greengage pulp, ginger and beetroot, and the greengage pulp , ginger and beetroot are weighed by weight ratio 10: 1: 4, and the concentration of adding equal weight is the edible grade ethanol of mass fraction 85%, after high-speed crushing, be placed in high-voltage pulse wave electric field and process 15 minutes, electric field strength is 40KV, the pulse wave number is 12, to obtain a mixed solution, then add cellulase and pectinase according to the weight ratio of the mixed solution, cellulase and pectinase 100:1:0.7, let it stand for 1.5 hours, and then ad...

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Abstract

The invention discloses a method for making green plum fruit wine. The green plum fruit wine is mainly made of the following raw materials: ginger, green plums and beetroots. The method comprises the following steps: I, making mixed fruit pulp; II, making a solid fermentation material; III, performing mixing fermentation; and IV, terminating fermentation, and performing common filtration, centrifugal filtration and filtration with a kieselguhr filtering layer, thereby finally obtaining the green plum fruit wine. The fresh ginger, the green plums and the beetroots are made into fruit pulp which is further mixed and fermented with steamed powder of rice and wheat, the beetroots are rich in sugar which is beneficial to fermentation of alcohol, no extra cane sugar is needed, the gingerol of the ginger and the coldness of the green plums are just supplemented by each other, and the green plum fruit wine made by using the method has the faint scent of fruits and the fragrance of rice and wheat, is mellow and sweet after taste without bitterness, is gentle in property, is capable of promoting gastrointestinal motility and improving intestine and stomach functions, and is capable of treating stomach coldness and constipation and preventing cold as well.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a preparation method of green plum fruit wine. Background technique [0002] Green plums contain a lot of protein, fat (fatty oil), carbohydrates and various inorganic salts and organic acids. The organic acid content in green plum fruit is generally 3.0%-6.5%, which is much higher than that of ordinary fruits. The organic acids contained in green plums are mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc., which have the effects of promoting body fluids, quenching thirst, stimulating appetite, and eliminating fatigue, especially the content of citric acid in various fruits. At most, citric acid is an indispensable and important acid for the metabolism of human cell substances. It can promote the decomposition of lactic acid into carbon dioxide and water to be excreted from the body, restore fatigue, and is beneficial to the absorpt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/9068A61P1/14A61P37/04
CPCA61K36/185A61K36/9068C12G3/02A61K2300/00
Inventor 周海腾
Owner 周海腾
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