http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106591024-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3027ecf16e27b9be230c160603bf5da9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2015-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07b3eb0947f843a34721c3e3e8d7ef44 |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106591024-A |
| titleOfInvention | Preparation method for wolfberry wine |
| abstract | The invention relates to a preparation method for wolfberry wine. The preparation method for the wolfberry wine includes the steps of 1, selecting, washing and then pulverizing mature wolfberries, adding white sugar into the wolfberries and stirring the wolfberries and the white sugar uniformly; 2, adding pectinase and cellulase into wolfberry pulp for enzyme treatment and carrying out enzymolysis for 8-12 hours at 40-60 DEG C, wherein the addition amount of the pectinase accounts for 0.01-0.03% of the total weight of the wolfberry pulp, and the addition amount of the cellulase accounts for 0.005-0.01% of the total weight of the wolfberry pulp; 3, carrying out centrifugal separation on the wolfberry pulp subjected to enzymolysis, obtaining supernatant wolfberry juice and sterilizing the supernatant wolfberry juice; 4, mixing the sterilized wolfberry juice and fermented sticky rice according to the mass ratio being 2 to 4, stirring the sterilized wolfberry juice and the fermented sticky rice uniformly, placing the mixture into a fermentation tank, adding a yeast strain with the mass accounting for 0.1% of the total mass into the fermentation tank for fermentation and controlling the fermentation time to be 20-25 days; and 5, after fermentation is completed, releasing base wine from a valve at the bottom of the fermentation tank, carrying out filtering, slag removing and nucleus removing operation on the base wine through a centrifugal machine, then sterilizing the processed base wine and filling the base wine at low temperature. According to the wolfberry wine of claim 1, the preparation method is characterized in that the fermentation temperature in the step 4 is controlled to be 28-35 DEG C. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109182023-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108893235-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107287072-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107287072-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108893235-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107557229-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109182023-B |
| priorityDate | 2015-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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