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Production method of wolfberry fruit wine

The technology of a wolfberry fruit wine and a production method, which is applied in the field of food processing, can solve the problems of low content of wolfberry polysaccharide, waste, influence on the taste and nutritional components of the wolfberry fruit wine, etc., so as to improve the content of polysaccharide, reduce the loss, improve the health care function and the body of the wine. quality effect

Inactive Publication Date: 2020-03-17
宁夏红枸杞产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In addition, during the brewing process of fruit wine, there is a gumming process to absorb and remove unstable components such as protein in the wine body to enhance the colloidal stability of the wine body; while the protein content in wolfberry is relatively high, the existing processes are all in the wine body. In the stabilization treatment stage in the later stage of fermentation, the gum was removed, and the protein was not effectively recycled, resulting in a great waste; at the same time, the Lycium barbarum polysaccharide content in the Lycium barbarum fruit wine produced by the prior art was also low, which affected the quality of Lycium barbarum. Taste and Nutritional Components of Fruit Wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A production method of wolfberry fruit wine, comprising the following steps:

[0048] (1) Raw materials: Select fresh goji berries with no mechanical damage, disease and insect spots, mildew and deterioration on the surface, spray with clean water, rinse and drain, or wash the dried goji berries, and then recombine them according to the drying water loss ratio of the fresh goji berries water treatment;

[0049] (2) Beating: Beat the cleaned fresh wolfberry fruit or the rehydrated dried wolfberry fruit, separate the wolfberry seeds, wash the wolfberry seeds with a small amount of water, and then separate the wolfberry seeds through a beater, collect and combine the wolfberry juice , the obtained wolfberry juice has a solid content of 15% to 22%;

[0050] (3) Enzymolysis: heat wolfberry juice to 75°C-95°C and keep it warm for 10min-30min, then cool down to 40°C-55°C, add pectinase for enzymolysis treatment for 0.5h-2h;

[0051] (4) Separation: Obtain clarified wolfberry...

Embodiment 2

[0058] A kind of production method of Lycium barbarum fruit wine, except the solid matter content of Lycium barbarum juice in step (2), and the specific process of step (6) fermentation is different, all the other processes are all consistent with embodiment 1 described.

[0059] Specifically, in step (2), the solid content of wolfberry juice is greater than 18%;

[0060] The technological process of step (6) is as follows:

[0061] (6) Fermentation: Add the insoluble pulp obtained in step (4) to the ultra-filtered wolfberry juice, mix evenly and cool down to 15°C-28°C, then add the activated active dry yeast and fermentation aids into the fermentation tank Fermentation, when the residual sugar content is lower than 4g / L or the alcohol content no longer rises, the wine legs are separated from the wine liquid; the separation method of the wine legs and wine liquid is natural sedimentation, centrifugation or filtration.

Embodiment 3

[0063] A kind of production method of Lycium barbarum fruit wine, except the solid matter content of Lycium barbarum juice in step (2), and the specific process of step (6) fermentation is different, all the other processes are all consistent with embodiment 1 described.

[0064] Specifically, in step (2), the solid content of wolfberry juice is greater than 18%;

[0065] The technological process of step (6) is as follows:

[0066] (6) Fermentation: adjust the sugar content of ultra-filtered wolfberry juice to 220g / L with white granulated sugar, high fructose syrup, honey or corn mash, and then lower the temperature to 15°C to 28°C. Activated active dry yeast and Fermentation aids are added to the fermenter for fermentation. When the alcohol content is fermented to 12°, the wine legs are separated from the wine liquid; wherein, the separation method of the wine legs and wine liquid is natural sedimentation, centrifugation or filtration.

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Abstract

The invention belongs to the technical field of food processing, and relates to a production method of wolfberry fruit wine. The production method comprises the following steps: 1, raw material preparation: selecting fresh Chinese wolfberry fruits or dried Chinese wolfberry fruits as the raw materials, 2, pulping: pulping the raw materials to obtain a wolfberry fruit juice, 3, enzymolysis, 4, separation: separating a clarified wolfberry fruit juice and insoluble pulp, 5, ultrafiltration: carrying out ultrafiltration to obtain an ultrafiltered wolfberry fruit juice and a trapped fluid, 6, fermentation: taking the ultrafiltered wolfberry fruit juice or a mixture of the ultrafiltered wolfberry fruit juice and insoluble pulp as a fermentation raw material, and separating wine lees from a wineliquid, 7, ageing, and 8, fining, rough filtering, fine filtering and filling so that the wolfberry fruit wine is obtained. According to the production method, the content of higher alcohol formed inthe fermentation process is effectively reduced, the quality, stability and health-care functions of the wine are improved, and the comprehensive utilization rate of raw materials is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a production method of wolfberry fruit wine. Background technique [0002] Lycium barbarum, also known as wolfberry and red earrings, is the mature fruit of Lycium barbarum, a small shrub in the family Solanaceae. Lycium barbarum has a long history of homologous medicine and food. It is a famous and precious Chinese medicinal material at home and abroad, and has the effect of delaying aging and anti-aging. The total amount of carotenoids in Lycium barbarum is about 302.5mg / 100g, and 80% of the carotenoids are zeaxanthin and its esters; specifically, the article "Lycium barbarum" published in the journal "Plant Resources and Environment" The Composition and Content of Carotenoids in Chinese Lycium barbarum” discloses the content of carotenoids in Lycium barbarum, among which, the content of zeaxanthin is 2.41mg / 100g, the content of zeaxanthin monopalmitate is 11.6mg / 100g, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/023
CPCC12G3/023
Inventor 王黎明周学义董建方赵智慧冯天霞党文宏马艳
Owner 宁夏红枸杞产业有限公司
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