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A brewing method of Chinese wolfberry fruit wine

A technology of wolfberry fruit wine and dried wolfberry fruit, which is applied in the field of food processing, can solve the problems that the taste is difficult to achieve an ideal effect and the like

Inactive Publication Date: 2019-01-11
青海昆仑河枸杞有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, goji berry fruit wine brewed through microbial fermentation does not have an advantage in sales in the market, because most goji berry fruit wines are difficult to achieve the desired effect in terms of color, aroma and taste.

Method used

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  • A brewing method of Chinese wolfberry fruit wine
  • A brewing method of Chinese wolfberry fruit wine
  • A brewing method of Chinese wolfberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Pick 5 kg of complete dried wolfberry fruit, remove impurities, and crush. Add the crushed Lycium barbarum to 15kg of water and stir evenly, add 0.9g of potassium metabisulfite, and then put it into a high-pressure equipment and treat it at 80°C and 0.18MPa for 10min. After high-pressure treatment and cooling, add 0.6g of pectinase (Shanghai Jietu Industry and Trade Co., Ltd.) and 750g of white sugar to the treatment solution, mix and stir evenly, and add lactic acid at the same time and mix evenly, so that the total acid content in the mixed solution is 4.5g / L (with H 2 SO 4count). Add 0.45g of Saccharomyces cerevisiae (Shanghai Jietu Industry and Trade Co., Ltd.) to the blended slurry, stir evenly, and ferment at 20°C. When the sugar content is less than 4g / L, filter to stop the fermentation to obtain 13.8L of liquor. Potassium metabisulfite and 0.276gVc were added to the filtered wine to make the content of free sulfur dioxide in the wine 20mg / L, while the pH of t...

Embodiment 2

[0063] Select 10kg of complete dried wolfberry fruit, remove impurities and crush. Add the crushed Lycium barbarum to 40kg of water and stir evenly, add 3.2g of potassium metabisulfite, and then put it into high-pressure equipment and treat it at 100°C and 0.15MPa for 15min. After high-pressure treatment and cooling, add 2.0g of pectinase (Shanghai Jietu Industry and Trade Co., Ltd.) and 3200g of white sugar to the treatment solution, mix and stir evenly, and add lactic acid at the same time and mix evenly, so that the total acid content in the mixed solution is 4.8g / L (with H 2 SO 4 count). Add 1.6 g of Saccharomyces cerevisiae (Shanghai Jietu Industry and Trade Co., Ltd.) to the prepared slurry, stir evenly, and ferment at 25°C. When the sugar content is less than 4g / L, filter to stop the fermentation to obtain 37.5L of liquor. Potassium metabisulfite and 1.125gVc were added in the filtered wine, so that the free sulfur dioxide content in the wine was 25mg / L, while the pH...

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Abstract

The invention discloses a brewing method of Chinese wolfberry fruit wine, comprising the steps of crushing, high-pressure treatment, blending, fermentation, aging, clarifying and stabilizing treatmentand membrane filtration. The method adopts high temperature and high pressure combined with sulfur dioxide impregnation to accelerate the fermentation speed and improve the taste and color of wine. By adjusting the acidity of fermentation broth, the wine has a harmonious taste and rich flavor. Sulfur dioxide and vitamin C were added into the wine to greatly enhance its antioxidant and storage resistance. The color of wine body was bright and lasting by adjusting the pH of liquor. According to this brewing method, high quality Chinese wolfberry wine can be obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a brewing method of wolfberry fruit wine. Background technique [0002] Lycium barbarum is a plant of the family Solanaceae, sweet in taste and mild in nature. It is rich in polysaccharides, proteins, trace elements, vitamins, betaine, minerals, flavonoids and other active ingredients. It is not only a precious Chinese herbal medicine, but also a traditional nourishing and health care product food. Lycium barbarum contains a variety of active substances, which have pharmacological effects such as enhancing immunity, anti-aging, anti-tumor, and anti-oxidation. It is known as "authentic medicinal material" in my country. Lycium barbarum polysaccharides can regulate and enhance the non-specific immune function of the human body, as well as anti-aging, anti-cancer, anti-ray, anti-hepatitis, anti-AIDS, etc., and can enhance the phagocytosis of the reticuloendothelial system...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/026C12H1/14C12H1/048C12H1/06C12H1/07C12R1/865
CPCC12G3/02C12H1/0408C12H1/06C12H1/063C12H1/14
Inventor 蒲青李亚辉梁颖许显文李相国赵慧芳
Owner 青海昆仑河枸杞有限公司
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