63results about How to "Overcome the defect of poor filtering effect" patented technology

The invention discloses a method for processing blueberry wine. The method comprises the steps: screening out and cleaning fresh and disease-free blueberries; and mixing the blueberries with bran, pulping, processing with composite enzyme, squeezing juice, filtering, conducting enzymatic method clarification, ultrafiltrating, conducting yeast fermentation, clarifying, ageing, packaging, and sterilizing to obtain products. The juice yield of the blueberries can be improved and the color of the blueberry juice can be stabilized by mixing the bran and the blueberries and combining the enzymolysis technology of the complex enzyme; by adopting lactic acid after-fermentation deacidification technology, the content of malic acid in the blueberry juice can be reduced, and the categories of organic acids and the flavors of blueberry wine can be improved; and by adopting the technology of ultrafiltrating and clarifying the blueberry wine, the defects of bad effects due to adoption of a natural clarification method and single clarification agent can be overcome, the brewed blueberry wine is thick in fruity flavor, stable in color, mellow in mouthfeeling, and good in quality, and the utilization ratio of raw materials are improved.

The invention discloses a processing method of pawpaw fruit wine. The processing method comprises the following steps: screening out fresh and disease-free pawpaws, cleaning, then mixing with wheat bran, pulping, carrying out treatment with compound enzyme, juicing, filtering, carrying out enzymic clarification, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarification treatment, ageing, packaging, sterilizing, and obtaining the finished product. The processed pawpaw fruit wine has strong fruity flavour, stable colour and luster, mellow taste and good quality, and utilization rate of raw materials is improved.

The invention discloses a processing method of lemon fruit wine. The method comprises the following steps: screening out fresh disease-free lemons, cleaning, mixing with bran, pulping, carrying out composite enzyme treatment, juicing, filtering, carrying out enzymic clarification, carrying out ultrafiltration, carrying out yeast fermentation, clarifying, aging, packaging, and sterilizing to obtain the finished product. The lemon wine has the advantages of thick fruit aroma, stable color, pure mouthfeel and high quality, and enhances the raw material utilization ratio.

The invention discloses a brewing method of greengage fruit wine, which comprises cleaning fresh and disease-free greengage, mixing with bran, beating, compound enzyme treatment, squeezing juice, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The green plum wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

The invention discloses a preparation method for a green plum fruit wine. Fresh and disease-free green plum fruits are screened and washed, and are mixed with bran, and pulping, complex enzyme treatment, juicing, filtering, enzymatic clarifying, super-filtration, yeast fermentation, clarifying treatment, aging, packaging and sterilization are performed to obtain a finished product. The prepared green plum fruit wine is strongly fruity, stable in color, mellow and high in quality, and the utilization rate of the raw material is increased.

The invention discloses a processing method of grape fruit wine. Fresh, disease-free grapes are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast fermented, Clarification, aging, packaging, sterilization, finished products. The wine brewed by the invention has strong fruity aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

The invention discloses a method for brewing cumquat fruit wine. The method comprises the following steps: screening fresh and disease-free cumquat, washing, mixing with wheat bran, pulping, treating with complex enzyme, juicing, filtering, performing enzymic clarification, performing ultrafiltration, performing yeast fermentation, performing clarification treatment, aging, packaging, and sterilizing, thereby obtaining a finished product. The cumquat fruit wine brewed by using the method is rich in fruit fragrance, stable in color, mellow in taste and good in quality, and moreover the utilization rate of raw materials is increased.

The invention discloses a brewing method of apple wine, which comprises cleaning fresh and disease-free apples, mixing with bran, beating, compound enzyme treatment, squeezing, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The cider brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.

The invention discloses a method for processing mangosteen liquor. The method comprises the following steps: screening fresh and disease-free mangosteen, washing, mixing with wheat bran, pulping, treating with complex enzyme, squeezing, filtering, performing enzymic clarification, performing ultrafiltration, fermenting with yeast, clarifying, aging, packaging, and sterilizing, thereby obtaining a finished product. The mangosteen liquor brewed by using the method is thick in fruit fragrance, stable in color, mellow in taste and good in quality, and moreover the utilization rate of raw materials is increased.

The invention discloses a processing method of lychee fruit wine. Fresh and disease-free lychees are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast fermented, Clarification, aging, packaging, sterilization, finished products. The lychee wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

The invention discloses a brewing method of lotus mist fruit wine. Fresh and disease-free lotus mist is screened and washed, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The lotus mist wine brewed by the invention has strong fruit aroma, stable color, mellow taste and good quality, and the utilization rate of raw materials is improved.