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Prunus humilis bunge fruit juice wine and preparation method thereof

A technology for fruit dew and calcium fruit, which is applied to the field of calcium fruit fruit dew and its preparation, can solve problems such as insufficient extraction of nutrients, achieve the effects of soft and pure taste, increase soluble protein content, and increase stability

Pending Publication Date: 2021-09-07
山西柏生元生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing fruit wines are directly crushed to extract the fruit pulp, and the nutrients in the berries are not sufficiently extracted, so the nutritional value of the fruit wine can be further improved

Method used

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  • Prunus humilis bunge fruit juice wine and preparation method thereof
  • Prunus humilis bunge fruit juice wine and preparation method thereof

Examples

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preparation example Construction

[0019] Specifically, the preparation method of the modified fish phosphoprotein includes the following steps: (1) Pretreatment of fish scales: select high-quality fish scales as raw materials, immerse them in vinegar to remove non-collagenous eggs, and soften them under negative pressure conditions (2) adding water to the softened fish scales, and extracting fish gelatin under heating conditions to obtain a fish gelatin extract, and carrying out solid-liquid separation of the fish gelatin extract to obtain fish gelatin; Carry out cleaning, drying, sterilization, add water and enzyme in sequence to carry out enzymatic hydrolysis under negative pressure; (3) Add activated carbon, decolorize and deodorize under negative pressure, and then filter to remove insoluble matter to obtain modified fish phosphoprotein Solution; (4) Concentrate the modified fish phosphoprotein solution to 30-50% under negative pressure conditions, and perform falling film evaporation and drying to obtain t...

Embodiment 1

[0025] This embodiment provides a kind of calcium fruit wine, including the following raw materials in parts by weight: 10 parts of calcium fruit extract, 10 parts of modified fish scale protein, 10 parts of chrysanthemum, 10 parts of edible alcohol, 10 parts of sugar, deionized water 100 parts, longan 10 parts, wolfberry 10 parts, light bamboo leaves 10 parts, dark plum 10 parts, mulberry 10 parts.

[0026] Preparation of modified fish phosphoproteins: (1) Pretreatment of fish scales: select high-quality fish scales as raw materials, immerse them in vinegar to remove non-collagenous eggs, and soften them under negative pressure conditions; (2) add them to the softened fish scales Add water, and extract the fish gelatin under heating conditions to obtain a fish gelatin extract, and separate the fish gelatin extract from solid and liquid to obtain fish gelatin; wash, dry, and sterilize the fish gelatin, and then add Water and enzymes are enzymatically hydrolyzed under negative ...

Embodiment 2

[0029] This embodiment provides a kind of calcium fruit wine, including the following raw materials in parts by weight: 20 parts of calcium fruit extract, 20 parts of modified fish scale protein, 10 parts of chrysanthemum, 10 parts of edible alcohol, 10 parts of sugar, deionized water 100 parts, longan 10 parts, wolfberry 10 parts, light bamboo leaves 10 parts, dark plum 10 parts, mulberry 10 parts.

[0030] Preparation of modified fish phosphoproteins: (1) Pretreatment of fish scales: select high-quality fish scales as raw materials, immerse them in vinegar to remove non-collagenous eggs, and soften them under negative pressure conditions; (2) add them to the softened fish scales Add water, and extract the fish gelatin under heating conditions to obtain a fish gelatin extract, and separate the fish gelatin extract from solid and liquid to obtain fish gelatin; wash, dry, and sterilize the fish gelatin, and then add Water and enzymes are enzymatically hydrolyzed under negative ...

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Abstract

The invention discloses a prunus humilis bunge fruit juice wine and a preparation method thereof, and relates to the field of fruit juice wines. Fish scale collagen has the effects of maintaining beauty, keeping young and resisting aging and has relatively high nutritional value; the fish scale protein is modified, the protein hydrolysis degree and the soluble protein content of the prepared fish scale collagen can be effectively increased, and meanwhile the modified fish scale protein and other raw materials act together to endow the prunus humilis bunge fruit juice wine with finer taste and increase the stability of the fruit juice wine; the steps and parameters of the preparation method are closely matched and synergistic, the taste is soft and pure, and chemical additives such as preservatives, pigments and the like are not artificially added; and the prunus humilis bunge fruit juice wine is green and healthy, the original nutritional ingredients of the prunus humilis bunge fruit juice wine are completely reserved, and the prunus humilis bunge fruit juice wine is a nutritional and healthy beverage.

Description

technical field [0001] The invention relates to the technical field of fruit wine, in particular to calcium fruit wine and a preparation method thereof. Background technique [0002] Calcium fruit, formerly known as Ou Li, is also called high-calcium fruit because of its high calcium content. Its fruit has triple calcium supplementation effects, and is known as "the star of calcium supplementation" and "the king of fruits", so it is suitable for human consumption and as a fruit. Raw materials are used to process all kinds of food and drinks. Fruit wine is made from berries, which are sorted, crushed, destemmed, fermented, stored, and blended to make a wine with a unique flavor. Fruit wine is a kind of sweet alcoholic beverage with special aroma. It is made by adding alcohol, fruit juice and water to the alcoholic fruit juice of fruit pulp. It is a low-alcohol wine, nutritional wine and health wine. Because it is prepared with fresh fruit juice or fruit peel, etc., all the b...

Claims

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Application Information

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IPC IPC(8): C12G3/055C12G3/05C12G3/06C12P21/06C07K14/78C07K1/14
CPCC12G3/055C12G3/05C12G3/06C12P21/06C07K14/78
Inventor 魏剑波卫丽娜李双双
Owner 山西柏生元生物技术有限公司
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