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Preparation method of composite fruit and vegetable fermented wine

A fruit and vegetable fermentation and main fermentation technology, which is applied to the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of low processing utilization rate, single processing category, and low nutritional content, and achieve improved juice yield rate, regulate metabolism, pure taste effect

Inactive Publication Date: 2019-06-07
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single-type fruit wine has relatively few nutrients, low processing utilization rate, and a single processing category; after picking a large number of concentrated mature fruits and vegetables, there are still problems such as short storage period, and more losses and waste when sales are not smooth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of compound fruit and vegetable fermented wine, the steps are:

[0042] a. Prepare the mixture:

[0043] According to the mass ratio of kiwi fruit juice: carrot juice: tomato juice: apple juice = 1:1:1:7, take kiwi fruit juice, carrot juice, tomato juice and apple juice, mix, add sucrose (or called white sugar, white granulated sugar) (come Determine the alcohol content of the final fruit wine and enhance the taste) and mix evenly to prepare a mixture, and adjust the pH value of the mixture to 3.7 (you can use citric acid to adjust the pH value);

[0044] The addition of described sucrose is 150g / L;

[0045] b. Inoculation of yeast:

[0046] Add yeast (i.e. strain) to the mixture, and the inoculum amount is 10 7 Yeast / mL to prepare the fermentation material; the yeast is a mixture of Saccharomyces cerevisiae and dry yeast at a mass ratio of Saccharomyces cerevisiae (GIM2.137): dry yeast = 1:2;

[0047] c. Main fermentation:

[0048] Ferment the...

Embodiment 2

[0058] A preparation method of compound fruit and vegetable fermented wine, the steps are:

[0059] a. Prepare the mixture:

[0060] According to the mass ratio of kiwi fruit juice: carrot juice: tomato juice: apple juice = 1:1:2:5, take kiwi fruit juice, carrot juice, tomato juice and apple juice, mix, add sucrose (or white sugar, white sugar) (come Determine the alcohol content of the final fruit wine and enhance the mouthfeel) and mix evenly to prepare the mixture, and adjust the pH value of the mixture to 3.7;

[0061] The addition of described sucrose is 153g / L;

[0062] b. Inoculation of yeast:

[0063] Add yeast (i.e. strain) to the mixture, and the inoculum amount is 10 7 Yeast / mL to prepare the fermentation material; the yeast is a mixture of Saccharomyces cerevisiae and dry yeast at a mass ratio of Saccharomyces cerevisiae (GIM2.137): dry yeast = 1:2;

[0064] c. Main fermentation:

[0065] Ferment the fermented material at a temperature of 26°C (in a constant t...

Embodiment 3

[0074] A preparation method of compound fruit and vegetable fermented wine, the steps are:

[0075] a. Prepare the mixture:

[0076] According to the mass ratio of kiwi fruit juice: carrot juice: tomato juice: apple juice = 2:1:1:6, take kiwi fruit juice, carrot juice, tomato juice and apple juice, mix, add sucrose (or white sugar, white sugar) (come Determine the alcohol content of the final fruit wine and enhance the mouthfeel) and mix evenly to prepare the mixture, and adjust the pH value of the mixture to 3.8;

[0077] The addition of described sucrose is 130g / L;

[0078] b. Inoculation of yeast:

[0079] Add yeast (i.e. strain) to the mixture, and the inoculum amount is 10 7 Yeast / mL to prepare the fermentation material; the yeast is a mixture of Saccharomyces cerevisiae and dry yeast at a mass ratio of Saccharomyces cerevisiae (GIM2.137): dry yeast = 1:2;

[0080] c. Main fermentation:

[0081] Ferment the fermented material at a temperature of 27°C (in a constant t...

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Abstract

The invention discloses a preparation method of composite fruit and vegetable fermented wine. The method is characterized in that: taking and mixing kiwi fruit juice, carrot juice, tomato juice and apple juice according to a mass ratio of (1-3):(1-3):(1-3):(5-7), adding sucrose, and adjusting the pH value of the obtained mixture to 3.7-4.4; adding yeast into the mixture, wherein the yeast is a mixture of brewer's yeast and dry yeast; performing fermentation at 25-27 DEG C for 3-5 days, performing filtration, and fermenting a filtrate at 25-27 DEG C for 15-20 days; filtering and separating thefermented materials, clarifying a filtrate, performing filtration again, and sterilizing the filtrate to obtain the composite fruit and vegetable fermented wine. The composite fruit and vegetable fermented wine prepared by the method is light orange yellow in color, mellow in wine quality and pure in taste, and has the functions of improving immunity, lowering blood pressure, reducing blood fat, preventing cancer, regulating metabolism, promoting urination, benefiting the liver, improving eyesight, promoting blood circulation and controlling cholesterol level in vivo.

Description

technical field [0001] The invention belongs to the preparation of food and beverage, and relates to a preparation method of compound fruit and vegetable fermented wine. The compound fruit and vegetable fermented wine prepared by the present invention has the functions of improving immunity, lowering blood pressure, lowering blood fat, preventing cancer, regulating metabolism, diuresis, benefiting liver and improving eyesight, promoting blood circulation, and controlling cholesterol level in the body. Drinks with pure taste and high nutritional value. Background technique [0002] Apples contain a variety of vitamins, carbohydrates and minerals, are a good source of dietary fiber, and have certain health functions, such as Wang Sixie's research on cider brewing. Tomato contains a variety of nutrients, especially the lycopene it contains, which is a natural antioxidant that can resist aging and enhance immunity. For example, Jiang Hongliang's research on the fermentation pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12R1/865
Inventor 黄业传宋琳琳刘芝君罗清铃
Owner SOUTHWEAT UNIV OF SCI & TECH
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