Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Medlar ratafee made by pure ferment and its producing method

A technology of wolfberry fruit wine and production method, which is applied in the field of fruit wine production, and can solve problems such as unsatisfactory color and taste, and no discovery

Inactive Publication Date: 2003-05-07
周金科
View PDF0 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many varieties of wolfberry fruit wine developed on the market, but most of them are soaked in white wine and then blended with fresh wolfberry juice or blended with semi-fermented wolfberry juice and white wine. The color and taste of the wine are not ideal
Alcohol-fermented wolfberry fruit wine that combines traditional brewing technology with modern bio-food technology has not yet been found in the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Mix 300 kg of fresh wolfberry juice, 130 kg of jujube juice, 120 kg of licorice juice, and 200 kg of purified water, then add 130 kg of white sugar and a small amount of citric acid to adjust sugar and acidity, and pre-sterilize at 60-70 degrees , when cooled to 22 degrees, put yeast DV10 in, ferment for 10 days at a temperature of 20 to 22 degrees and a pressure of 1 MPa, and ferment for 7 days after the temperature drops to 16 degrees. Enter the aging process, the temperature is 5 degrees, the time is 20 days, and the alcohol content reaches 11.7-12 degrees. After entering the blending process, add 110 kg of fructose, and add a small amount of citric acid and jujube nectar. After blending, the sugar in the wine will have a Baume degree of 9-12, citric acid acidity of 3.3-4.0, and the degree of fruit wine to 12 degrees. Then it is filled, sterilized, labeled and boxed. The weight percentage of the citric acid added during the sugar adjustment, acid adjustment and blen...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Bronsted acidityaaaaaaaaaa
Login to View More

Abstract

A fermented wolfberry fruit wine is prepared from fresh wolfberry fruit, juice, jujube juice, sugar, liquorice root juice, jujube flower honey, purified water, and yeast DV10 through sterilizing, fermenting, ageing and mingling. Its advantages are good taste, smell and color, rich nutrients and health-care function.

Description

technical field [0001] The invention relates to the technical field of fruit wine production. Background technique [0002] Lycium barbarum is a traditional Chinese medicine or health food. With the development of science, modern medicine has proved that the main component of Lycium barbarum - Lycium barbarum polysaccharides can not only improve human immunity, but also treat various immunodeficiency diseases such as chronic viral hepatitis and some resistant diseases. Chronic diseases caused by medicinal bacteria or viruses have a good curative effect. Along with improving constantly of people's living standard, the health-care effect of wolfberry aspect food is paid more and more attention to by people, especially wolfberry fruit wine, is subjected to the favor of consumers in general with its nutritive and health-care effect and the feature that mouthfeel is better. At present, there are many varieties of wolfberry fruit wine developed on the market, but most of them ado...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 周金科黄青松秦鹏笙
Owner 周金科
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products