CN109294827A - A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine - Google Patents
A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine Download PDFInfo
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- CN109294827A CN109294827A CN201811380171.6A CN201811380171A CN109294827A CN 109294827 A CN109294827 A CN 109294827A CN 201811380171 A CN201811380171 A CN 201811380171A CN 109294827 A CN109294827 A CN 109294827A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/288—Taraxacum (dandelion)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/16—Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P37/00—Drugs for immunological or allergic disorders
- A61P37/02—Immunomodulators
- A61P37/04—Immunostimulants
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
Abstract
The present invention relates to brewing technical fields, and in particular to a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine.Should be the following steps are included: feedstock processing: dandelion decontamination, cleaning be shredded after draining；Fructus lycii cleaning；Mixing, dipping: dandelion, fructus lycii and water mixing adjust sulphur, cellulase and pectase are added, the phosphoric acid of citric acid sum, dipping is added；Sugar, fermentation: adjustment sugar content to 180~230g/L are adjusted, fermentation assistant, fermentation is added in inoculation；Fermentation separates wine foot, adjusts sulphur, canful storage to residual sugar < 4g/L；Absorption is stood: bentonite adds water to soften, and addition is stirred afterwards for 24 hours, stands；Filtering, storage: wine liquid filters pressing, storage, 3 tank switchings of period, and separate wine foot；Secondary filter: the wine liquid secondary filter after storage.The advantages of fermented wine provided by the invention: (1) it without Extraction solvent remains, is no added.(2) have the function of Hepatoprotective cholagogue and Immune enhancement.(3) wine body is plentiful, mellow, and aroma is coordinated.(4) clear, no precipitating and suspended matter.
Description
Technical field
The present invention relates to brewing technical fields, and in particular to a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine.
Background technique
Dandelion, the public grass of alias Pu, Po Poding, dandelion, Pu Gongding, milk grass etc. are composite family Dandelion many years
Raw herbaceous plant, is distributed widely in Europe, Asia, American continent, and China's most area is distributed.Chemical component is mainly wrapped
Include flavonoids, Sesquiterpene lactones, Coumarins, triterpenes, phytosterol, phenolic acid class, carotenoid, pigment, volatilization
Oils, additionally containing there are many fatty acid, sugar, cholic acid, vitamin, minerals, pectin, protein etc..Pharmacological testing proves, Pu
Public English has antibacterial, antitumor, anti-oxidant, anti-inflammatory, diuresis, antiallergy, antithrombotic, hypoglycemic, reducing blood lipid, Hepatoprotective cholagogue, is good for
The effects of stomach, Immune enhancement.Dandelion is a kind of not only edible, but also pharmaceutical plant.
As people's health consciousness is increasingly enhanced, great changes are had occurred in the consumption idea spilt, and what dialogue was spilt drinks quantity
Decline year by year, the demand to fruit wine especially health fruit wine is growing day by day.The prior art prepares beer, clear using dandelion
Hot wine, Chinese medicinal liquor and beverage etc., dandelion flower then focus mostly in the exploitation of jasmine tea.
But the preparation of dandelion heat-clearing wine, Chinese medicinal liquor and beverage etc. is by the direct soaking wine of dandelion in the prior art
Or it is mixed with product with other compositions after dandelion extraction, it there is no dandelion fermented wine at present.
Summary of the invention
The purpose of the present invention is overcoming the deficiencies of existing technologies, provide that a kind of fermenting-ripening, aroma harmony is pure, wine body is complete
Whole, unique style, the preparation method of dandelion fermentation Chinese wolfberry fruit wine with Hepatoprotective cholagogue and Immune enhancement function.
In order to achieve the above objectives, the technology that the present invention uses solves are as follows:
A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine comprising the steps of:
Feedstock processing: dandelion decontamination, cleaning are shredded after draining；Fructus lycii cleaning；
Mixing, dipping: dandelion, fructus lycii and water are mixed according to the ratio of 1:0.2~0.5:3~5, and adjustment sulfur content is extremely
SO2For 30~80mg/L, the cellulase of 0.02~0.05g/L of addition and the pectase of 0.02~0.05g/L, addition 0.5~
The citric acid of 1g/L and the phosphoric acid of 0.1~0.2g/L, dipping 12~for 24 hours；
Adjust sugar, fermentation: maceration extract adjusts sugar content to 180~230g/L, and the active dry yeast after activation presses inoculum concentration 0.1
Fermentation assistant, fermentation is added in~0.5g/L inoculation；Fermentation separates wine foot, adjustment sulfur content to SO to residual sugar < 4g/L2It is 30
~35mg/L, 15 DEG C or less canfuls are stored 10~15 days；
Absorption, stand: bentonite add water softening 12~for 24 hours, by 0.3~1g/L add, addition stir afterwards for 24 hours, standing 15~
30d；
Filtering, storage: the wine liquid filters pressing after standing, clear liquid be higher than freezing point temperature store 180~720d, 3 tank switchings of period,
And separate wine foot；
Secondary filter: the wine liquid secondary filter after storage is to get dandelion fermentation Chinese wolfberry fruit wine.
Further, the dandelion is fresh dandelion complete stool.
Further, the fructus lycii is dried fruit of lycium barbarum.
Further, the tune sulphur potassium metabisulfite, is added at one time.
Further, the dipping temperature is 35~45 DEG C, and pH is 3.5~4.5.
Further, the fermentation temperature is 15~25 DEG C, pH3.2~3.8.
Further, the saccharomycete is BV818 yeast；The fermentation assistant is FN502；The fermentation assistant
Additive amount be 0.3~0.4g/L；Saccharomycete adds fermentation assistant after adding 48~72h
Further, the separation wine foot method is to extract supernatant, precipitation and separation.
Further, it is higher than 1~5 DEG C of wine liquid freezing point that the clear liquid, which is higher than freezing point temperature,.
The present invention is also on a kind of dandelion fermentation Chinese wolfberry fruit wine.
The fermented wine prepared according to a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine.
The dandelion fermentation Chinese wolfberry fruit wine being prepared using the above method is fermented relative to conventional extracting method, process
Simply, mild condition, no Extraction solvent residual, can utmostly save effect active constituent in dandelion and fructus lycii.Finished product
Wine has the double nutrition of dandelion and fructus lycii, rich in nutriments such as flavones, polysaccharide, has Hepatoprotective cholagogue and Immune enhancement function
Can, it is a kind of health-care wine for integrating edible medicinal.
Using dandelion and fructus lycii composite fermentation, the sugared content in Preliminary fermentation liquid not only ensure that, but also improve in fermentation
The trophic level of herb health wine.
Using composite fermentation technique, blend production technology compared to health liquor and have more advantage, not only substantially keep dandelion and
Natural nutrient component in fructus lycii, and generation polysaccharide, protein, polypeptide, essential amino acid etc. are various in brewing process
Secondary metabolites.
The preparation method of dandelion fermentation Chinese wolfberry fruit wine of the invention, fructus lycii and dandelion are fermented simultaneously, are not added outer
The alcohol come, does not influence the mouthfeel of finished wine, therefore wine body is plentiful, mellow, and aroma is coordinated.
The present invention provides dandelion fermentation Chinese wolfberry fruit wine, and wine and women-sensual pursuits yellow is general brown, clear, no precipitating and suspended matter；Wine sense
Mellowness, fermented wine fruity perfume (or spice) is strongly fragrant, and entrance is soft pure and honest, and comfortable tasty and refreshing, all tastes are coordinated.
Compared with prior art, it is provided by the invention with jerusalem artichoke prepare fermentation cordyceps sinensis culture solution and utilize the culture
Liquid produces the advantages of aweto strain and mycelial method:
(1) it is remained without Extraction solvent, is no added.
(2) have the function of Hepatoprotective cholagogue and Immune enhancement.
(3) wine body is plentiful, mellow, and aroma is coordinated.
(4) clear, no precipitating and suspended matter.
Specific embodiment
A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine comprising the steps of:
Feedstock processing: dandelion decontamination, cleaning are shredded after draining；Fructus lycii cleaning；
Mixing, dipping: dandelion, fructus lycii and water are mixed according to the ratio of 1:0.2~0.5:3~5, and adjustment sulfur content is extremely
SO2For 30~80mg/L, the cellulase of 0.02~0.05g/L of addition and the pectase of 0.02~0.05g/L, addition 0.5~
The citric acid of 1g/L and the phosphoric acid of 0.1~0.2g/L, dipping 12~for 24 hours；
Adjust sugar, fermentation: maceration extract adjusts sugar content to 180~230g/L, and the active dry yeast after activation presses inoculum concentration 0.1
Fermentation assistant, fermentation is added in~0.5g/L inoculation；Fermentation separates wine foot, adjustment sulfur content to SO to residual sugar < 4g/L2It is 30
~35mg/L, 15 DEG C or less canfuls are stored 10~15 days；
Absorption, stand: bentonite add water softening 12~for 24 hours, by 0.3~1g/L add, addition stir afterwards for 24 hours, standing 15~
30d；
Filtering, storage: the wine liquid filters pressing after standing, clear liquid be higher than freezing point temperature store 180~720d, 3 tank switchings of period,
And separate wine foot；
Secondary filter: the wine liquid secondary filter after storage is to get dandelion fermentation Chinese wolfberry fruit wine.
Further, the dandelion is fresh dandelion complete stool.
Further, the fructus lycii is dried fruit of lycium barbarum.
Further, the tune sulphur potassium metabisulfite, is added at one time.
Further, the dipping temperature is 35~45 DEG C, and pH is 3.5~4.5.
Further, the fermentation temperature is 15~25 DEG C, pH3.2~3.8.
Further, the saccharomycete is BV818 yeast；The fermentation assistant is FN502；The fermentation assistant
Additive amount be 0.3~0.4g/L；Saccharomycete adds fermentation assistant after adding 48~72h
Further, the separation wine foot method is to extract supernatant, precipitation and separation.
Further, it is higher than 1~5 DEG C of wine liquid freezing point that the clear liquid, which is higher than freezing point temperature,.
The present invention is also on a kind of dandelion fermentation Chinese wolfberry fruit wine.
The fermented wine prepared according to a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine.
Embodiment 1
A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine comprising the steps of:
Feedstock processing: fresh dandelion complete stool decontamination, cleaning are shredded after draining；Fructus lycii cleaning；
Mixing, dipping: dandelion, dried fruit of lycium barbarum and water are mixed according to the ratio of 1:0.2:5, are adjusted with potassium metabisulfite
Sulfur content is to SO2For 30mg/L, the cellulase of 0.02g/L and the pectase of 0.02g/L is added, the citric acid of 0.5g/L is added
With the phosphoric acid of 0.1g/L, pH4.5,35 DEG C of dippings are for 24 hours；
Adjust sugar, fermentation: maceration extract adjusts sugar content to 230g/L, and the BV818 yeast after activation is connect by inoculum concentration 0.5g/L
Kind, after 48h, fermentation assistant FN502, pH3.2,15 DEG C of fermentations are added by 0.3g/L；It ferments to residual sugar < 4g/L, separates wine foot,
Sulfur content is adjusted to SO with potassium metabisulfite2For 35mg/L, 15 DEG C or less canfuls are stored 15 days；
Absorption is stood: bentonite adds water to soften 12h, adds by 0.3g/L, and addition is stirred afterwards for 24 hours, stands 15d；
Filtering, storage: the wine liquid filters pressing after standing, clear liquid be higher than 1 DEG C of storage 720d of wine liquid freezing point, 3 tank switchings of period, and
Separate wine foot；
Secondary filter: the wine liquid secondary filter after storage is to get dandelion fermentation Chinese wolfberry fruit wine.
Embodiment 2
A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine comprising the steps of:
Feedstock processing: fresh dandelion complete stool decontamination, cleaning are shredded after draining；Fructus lycii cleaning；
Mixing, dipping: dandelion, dried fruit of lycium barbarum and water are mixed according to the ratio of 1:0.5:5, are adjusted with potassium metabisulfite
Sulfur content is to SO2For 80mg/L, the cellulase of 0.05g/L and the pectase of 0.05g/L is added, be added 1g/L citric acid and
The phosphoric acid of 0.2g/L, pH3.5,45 DEG C of dipping 12h；
Adjust sugar, fermentation: maceration extract adjusts sugar content to 180g/L, and the BV818 yeast after activation is connect by inoculum concentration 0.1g/L
Kind, after 72h, fermentation assistant FN502, pH3.8,25 DEG C of fermentations are added by 0.4g/L；It ferments to residual sugar < 4g/L, separates wine foot,
Sulfur content is adjusted to SO with potassium metabisulfite2For 30mg/L, 15 DEG C or less canfuls are stored 10 days；
Absorption is stood: bentonite adds water softening for 24 hours, adds by 1g/L, and addition is stirred afterwards for 24 hours, stands 30d；
Filtering, storage: the wine liquid filters pressing after standing, clear liquid be higher than 5 DEG C of storage 180d of wine liquid freezing point, 3 tank switchings of period, and
Separate wine foot；
Secondary filter: the wine liquid secondary filter after storage is to get dandelion fermentation Chinese wolfberry fruit wine.
Embodiment 3
A kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine comprising the steps of:
Feedstock processing: fresh dandelion complete stool decontamination, cleaning are shredded after draining；Fructus lycii cleaning；
Mixing, dipping: dandelion, dried fruit of lycium barbarum and water are mixed according to the ratio of 1:0.3:4, are adjusted with potassium metabisulfite
Sulfur content is to SO2For 55mg/L, the cellulase of 0.03g/L and the pectase of 0.03g/L is added, the lemon of 0.75g/L is added
The phosphoric acid of acid and 0.15g/L, pH4,40 DEG C of dipping 18h；
Adjust sugar, fermentation: maceration extract adjusts sugar content to 200g/L, and the BV818 yeast after activation is connect by inoculum concentration 0.3g/L
Kind, after 60h, fermentation assistant FN502, pH3.6,20 DEG C of fermentations are added by 0.35g/L；It ferments to residual sugar < 4g/L, separates wine foot,
Sulfur content is adjusted to SO with potassium metabisulfite2For 32mg/L, 15 DEG C or less canfuls are stored 12 days；
Absorption is stood: bentonite adds water to soften 18h, adds by 0.65g/L, and addition is stirred afterwards for 24 hours, stands 20d；
Filtering, storage: the wine liquid filters pressing after standing, clear liquid be higher than 4 DEG C of storage 360d of wine liquid freezing point, 3 tank switchings of period, and
Separate wine foot；
Secondary filter: the wine liquid secondary filter after storage is to get dandelion fermentation Chinese wolfberry fruit wine.
Embodiment 4
The fermented wine prepared according to embodiment 1.
Embodiment 5
The fermented wine prepared according to embodiment 2.
Embodiment 6
The fermented wine prepared according to embodiment 3.
Embodiment 7
Sensory evaluation test
Illustrate: dandelion fructus lycii soaking wine is fresh dandelion complete stool decontamination, and cleaning is soaked after draining chopping together with fructus lycii
It steeps obtained by white wine；Dandelion, wolfberry fruit extract wine are respectively with edible ethanol refluxing extraction dandelion and fructus lycii, extract mixing
Obtained by concocted white spirit.
Sensory evaluation test result shows that dandelion fermented wine color provided by the invention is vivid, clear and transparent glossy；
Fragrance is coordinated；Wine body is plentiful, it is mellow, coordinate, sense organ is better than dandelion fructus lycii soaking wine and dandelion, wolfberry fruit extract wine.
Above embodiments describe the prefered embodiments of the present invention in detail, and still, the present invention is not limited to above-mentioned implementations
Detail in mode can carry out technical solution of the present invention a variety of simple within the scope of the technical concept of the present invention
Modification, these simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, can be combined in any appropriate way, in order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (10)
1. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine, which is characterized in that comprise the steps of:
Feedstock processing: dandelion decontamination, cleaning are shredded after draining；Fructus lycii cleaning；
Mixing, dipping: dandelion, fructus lycii and water are mixed according to the ratio of 1:0.2~0.5:3~5, adjustment sulfur content to SO2It is 30
The cellulase of 0.02~0.05g/L and the pectase of 0.02~0.05g/L is added in~80mg/L, and the lemon of 0.5~1g/L is added
The phosphoric acid of lemon acid and 0.1~0.2g/L, dipping 12~for 24 hours；
Adjust sugar, fermentation: maceration extract adjusts sugar content to 180~230g/L, the active dry yeast after activation by inoculum concentration 0.1~
Fermentation assistant, fermentation is added in 0.5g/L inoculation；Fermentation separates wine foot, adjustment sulfur content to SO to residual sugar < 4g/L2For 30~
35mg/L, 15 DEG C or less canfuls are stored 10~15 days；
Absorption, stand: bentonite add water softening 12~for 24 hours, by 0.3~1g/L add, addition stir afterwards for 24 hours, standing 15~30d；
Filtering, storage: the wine liquid filters pressing after standing, clear liquid is higher than freezing point temperature and stores 180~720d, 3 tank switchings of period, and divides
From wine foot；
Secondary filter: the wine liquid secondary filter after storage is to get dandelion fermentation Chinese wolfberry fruit wine.
2. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the Pu is public
English is fresh dandelion complete stool.
3. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the fructus lycii
For dried fruit of lycium barbarum.
4. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the tune sulphur
With potassium metabisulfite, it is added at one time.
5. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the dipping
Temperature is 35~45 DEG C, and pH is 3.5~4.5.
6. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the fermentation
Temperature is 15~25 DEG C, pH3.2~3.8.
7. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the yeast
Bacterium is BV818 yeast；The fermentation assistant is FN502；The additive amount of the fermentation assistant is 0.3~0.4g/L；Yeast
Bacterium adds fermentation assistant after adding 48~72h.
8. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the separation
Wine foot method is to extract supernatant, precipitation and separation.
9. a kind of preparation method of dandelion fermentation Chinese wolfberry fruit wine according to claim 1, it is characterised in that: the clear liquid
It is higher than 1~5 DEG C of wine liquid freezing point higher than freezing point temperature.
10. a kind of dandelion fermentation Chinese wolfberry fruit wine, it is characterised in that: a kind of Pu described in any one is public according to claim 1~9
The fermented wine of the preparation method preparation of English fermentation Chinese wolfberry fruit wine.
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- 2018-11-20 CN CN201811380171.6A patent/CN109294827A/en active Pending
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| JPH06225747A (en) * | 1993-02-05 | 1994-08-16 | Yoneji Komori | Method for producing wind by fermenting flower of herb dandelion and brewing |
| CN103484308A (en) * | 2013-10-17 | 2014-01-01 | 林焕强 | Health-care wine and preparation method thereof |
| CN103589564A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Chinese herbal medicinal health care wine prepared by compounding and fermenting dandelion, Chinese yam, mulberry, medlar and gynostemma |
| CN104726264A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production technique of Chinese wolfberry fermented wine |
| CN108410680A (en) * | 2018-06-11 | 2018-08-17 | 青海杞九庄园生物科技有限公司 | A kind of fermentation Chinese wolfberry fruit wine and preparation method thereof |
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