The patented technology of this invention reveals a blood pressure pearl and its processing methods. The methodology includes the following steps: rapid pre-processing pre-cooking; juice extraction; enzyme decomposition; allocation; fermentation; clarification and brewing; filling; and testing. The patented technology of this invention quickly pre-processed pearl fruit fruit, produced mature fruit fragrances, re-edged leather rice, black wood, protein sugar in pearl berries, increased purple red velvet and flavour, fermented fungus using the lalvin ec1118 yeast, fermentation fermentation of the fermentation of the fermentation of the plant emulsion st-iii species, increased alcohol flavour levels, reduced acidity, fermented pearl plume of this invention, fermented purple red, fragrance of fruit wine, high perfume content (as high as 169. 21 mg/l, of which the characteristic aromatic aromatic phenyl ethanol accounts for 27. 38 per cent of the aromous substance) and increased the concentration of the original lumino (up to 368 mg/100 ml) with significant blood pressure reduction functions。
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A blood pressure pearl and plum and its processing methods
This patent technology concerns a wine, in particular a blood pressure pearl plum and its processing methods。
Technical presentation
Pearl lee was selected from the resources of wild prunes in guangxi tense county as a kind of late-finished plum, with a meaty, delicate, sour, sweet, windy, small, completely unnuclear character. The edible rate of fruit was 97. 8 per cent, soluble solids 13. 3 per cent, total sugar 93 g/kg, dripping acid 7. 3 g/kg and vitamin c41. 7 mg/kg. As compared to san hua li and march lee, pearl lee is very mature, tastes and tastes, and is now the preponderant agricultural product of tense county, with an area of 1,500 hm2, with an annual production of 7500 t and an annual production value of 60 million yuan. The area under domestic cultivation has exceeded 3,000 hm2. Currently, pearl lee is based on fresh food, with a concentration of fresh fruits, short listings and short periods of fresh fruit preservation, and with the expansion of cultivation and production, the marketing of fresh fruit has emerged as a result of oversupply and high-season stagnating prices. There is therefore an urgent need to open up new marketing channels, and pearl lee processing will be an important measure and way to ease the pressure on fresh sales, stabilize marketing prices, extend pearl lee's industrial chain and increase the value added of the economy. Pearl liquor is an important way of processing pearl li. So far, there have been reports of wine processing, but there have been no reports of pearl and fruit processing techniques and products. The current plume tastes rough, tastes thin and tastes bad. Because pearl lee couldn't afford to store it and once the fruit was ripe, there were parasites. Young
Technical protection points
A method of processing blood pressure pearl plume is characterized by the following steps: (1) rapid pre-processing pre-cooking: concentration of the eight mature pearl plumes after extraction in the clarinium, maintenance of temperature at 25-30°c, relative humidity at 90 - 95%, ethylene concentration at 20 - 40 ppm, carbon dioxide at 0. 8% - 1%, maintenance of uniform flow of gas in the reservoir, completion within 20 - 24h; (2) juice: extraction of mature pearl plume into pearl plum; (3) enzymes: add to pearl omelet under 30-45 °c a fruit enzyme with a percentage mass of 1-2%, enzyme decomposition of 1. 5-3h; (4) redeployment: 3-5:2-5:1-2-88 ~94 mixed pearl berries mixed with shredded black rice powder, black wood eardrum powder, protein sugar and enzyme decomposed pearl lumber; and redeployment of the soluble soluble content of mixed pearl berries with white sugar
Technical profile summary
1. A method of processing blood pressure pearl plume is characterized by the following steps: (1) pre-processing rapid precipice: concentration of the eight mature pearl plumes after extraction in the thrombo bank, temperature maintenance at 25-30°c, relative humidity at 90%-95%, ethylene concentration at 20-40 ppm, carbon dioxide content at 0. 8%-1%, uniform flow of gas in the reservoir, completion within 20-24h; (2) juice: extraction of mature pearl plume into pearl plum; (3) enzymes: under 30-45 °c, a combination of pyroclastic enzymes with a mass of 1-2 % and an enzyme decomposition of 1. 5 to 3 %; (4) redeployment: a mixture of pyrotechnics with a temperature of 3:2 to 5:2 to 2:88 ~94 after shredding of leather-coated black rice powder, black wood ear powder, protein sugar and enzymes produces mixed pyrophytes; a mix of flubbers with white sugar is reduced to 20 % to 30 %; (5) fermentation: a mixture of flucose flucose is stopped when 10 ~ 15 °c at 80 ~ 100 °c, 10 to 30 ° c, 10 to 30 ° c, 30 to 30 μc, 30 to 30 ° c, and 0. 1 to 0. 5 % : a mixture of flucculinous fermentation is reduced to 3 % and 5 % to c; and a mixture of flucose is reduced to 5 % by 1 - 5 μc; and 5 μgs: 1 to c-1 +2 according to...
[property technical properties]
Technical researcher: ho xie mei, liu guo ming, sun jian, wu trujong, tang yawon, lee li, lee changbao, kim fung, jung feng jin, sin ming, li chi chun, li jie-min, zero dong ning
Applicants (patent rights): institute of agricultural processing of the guangxi autonomous region agricultural academy of the guangxi autonomous region, and the specialized cooperative for agricultural technical services in the village of gyantai, tense county
Type: invention
Country and city: guangxi, 45
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