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 a passion fruit wine. The processing method comprises the following steps: screening out fresh passion fruits without suffering from diseases and pests, cleaning, mixing the passion fruits with bran, pulping, treating by using composite enzyme, juicing, filtering, performing enzymatic clarification, performing ultrafiltration, performing yeast fermentation, clarifying, aging, packaging and sterilizing to obtain the finished product. The passion fruit wine brewed by the processing method is strong in fruity flavor, stable in color and luster, mellow in taste and good in quality; and the utilization ratio of raw materials is 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 brewing method of cherry fruit wine. Fresh and disease-free cherries are screened and washed, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast fermented, Clarification, aging, packaging, sterilization, finished products. The cherry 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 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 processing method for muskmelon fruit wine. The processing method comprises the following steps: screening out and cleaning fresh muskmelons without diseases, mixing the fresh muskmelons with bran, pulping, treating with complex enzyme, juicing, filtering, clarifying through an enzyme process, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarifying treatment, ageing, packaging, and sterilizing to obtain finished products. The muskmelon fruit wine brewed by the processing method is strong in fruit flavor, is stable in color and luster, is thick in mouthfeel, and is good in quality, and the utilization rate of raw materials is increased.

The invention discloses a plum fruit wine processing method. The plum fruit wine processing method comprises: screening fresh and disease-free plums, washing, mixing the washed plums with bran, pulping, processing pulp by complex enzyme, squeezing juice, filtering, clarifying by utilizing an enzyme method, ultra-filtering, performing yeast fermentation, clarifying, ageing, packaging, sterilizing, and forming finished-products. The brewed plum fruit wine has fragrant fruity flavor, stable color and luster, mellow mouthfeel and good quality, and the utilization rate of the raw materials is improved.

The invention discloses a processing method of apple fruit wine. The processing method comprises the following steps: screening out fresh and disease-free apples, 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 apple 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 elaegnus conferta fruit wine. The processing method comprises the following steps: screening out fresh and disease-free elaegnus conferta, cleaning, 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, and sterilizing to obtain the finished product. The processed elaegnus conferta 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 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 for grape fruit wine. Fresh and disease-free grapes are screened out, washed and mixed with bran, and the mixture is subjected to pulping, complex enzyme treatment, juicing, filtering, enzymic clarification, ultrafiltration, yeast fermentation, clarification treatment, ageing, packaging, sterilizing and product forming. The made grape wine is rich in fruity flavor, stable in color and luster, mellow in mouthfeel and good in quality, and the utilization rate of the raw material is increased.

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 method for processing mango fruit wine. The method comprises the following steps: screening fresh and disease-free mangoes, cleaning, mixing with bran, pulping, performing complex enzyme treatment, juicing, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, clarification, packaging, sterilizing and obtaining the finished product. The mango fruit winemade by the method disclosed by the invention is strong in fruity flavor, stable in color, mellow in taste and excellent in quality, and the utilization rate of raw materials is improved.

The invention discloses a processing method of orange fruit wine. Fresh, disease-free oranges are screened, washed, mixed with bran, beating, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The orange 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 peach fruit wine. Fresh and disease-free peaches are screened out, cleaned, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The peach 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 brewing method of passion fruit wine. Fresh and disease-free passion fruit is screened, washed, mixed with bran, beaten, treated with compound enzymes, squeezed, filtered, enzymatically clarified, ultrafiltered, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The passion fruit 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 method for processing litchi fruit wine. The method comprises the following steps: screening fresh and disease-free litchis, cleaning, mixing with bran, pulping, performing complex enzyme treatment, juicing, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, clarification, packaging, sterilizing and obtaining the finished product. The litchi fruit wine made by the method disclosed by the invention is strong in fruity flavor, stable in color, mellow in taste and excellent in quality, and the utilization rate of raw materials is improved.

The invention discloses a processing method of longan fruit wine. Fresh, disease-free longan is screened out and cleaned, mixed with bran, beating, compound enzyme treatment, juice extraction, filtration, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The longan 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 brewing method of plum fruit wine. Fresh and disease-free plums 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 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 processing method of a date fruit wine. The processing method comprises the following steps: screening out fresh and disease-free dates and cleaning the dates, then mixing the dates with bran and carrying out pulping, treatment with a complex enzyme, juicing, filtration, clarification by an enzymic method, ultrafiltration, yeast fermentation, clarification treatment, ageing, packaging and sterilization, thus obtaining a finished product. The brewed date wine has strong fruit aroma, stable color, mellow taste and good quality and has the effect of increasing the use ratio of the raw materials.

The invention discloses a brewing method of apple fruit wine. The method includes: screening out fresh and disease-free apples, then performing cleaning, conducting mixing with bran, performing pulping, and then carrying out compound enzyme treatment, juicing, filtration, enzymatic clarification, ultrafiltration, yeast fermentation, clarification treatment, ageing, packaging and sterilization, thus obtaining a finished product. The apple fruit wine brewed by the method provided by the invention has the advantages of strong fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

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 pitaya fruit wine. Fresh, disease-free pitaya is screened out and cleaned, mixed with bran, beating, compound enzyme treatment, juice extraction, filtration, enzymatic clarification, ultrafiltration, yeast Fermentation, clarification, aging, packaging, sterilization, finished product. The dragon fruit 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 processing method of fig fruit wine; the processing method comprises the steps of screening fresh and disease-free fig, then cleaning, mixing with bran, beating, treating with a complex enzyme, juicing, filtering, carrying out enzymatic clarification, carrying out ultrafiltration, carrying out yeast fermentation, carrying out clarification treatment, packaging, sterilizing and obtaining the finished product. The brewed fig fruit wine has the advantages of rich fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

The invention discloses a brewing method of kiwi fruit wine, which comprises cleaning fresh and disease-free kiwi fruit, mixing with bran, beating, compound enzyme treatment, squeezing juice, filtering, enzymatic clarification, ultrafiltration, yeast fermentation, Clarification, aging, packaging, sterilization, finished products. The kiwifruit 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 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 processing method of mulberry fruit wine. The processing method comprises the following steps: screening out fresh and disease-free mulberries, 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 mulberry 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 brewing method of wax apple fruit wine. The method includes: screening out fresh and disease-free wax apples, then performing cleaning, conducting mixing with bran, performing pulping, and then carrying out compound enzyme treatment, juicing, filtration, enzymatic clarification, ultrafiltration, yeast fermentation, clarification treatment, ageing, packaging and sterilization, thus obtaining a finished product. The wax apple fruit wine brewed by the method provided by the invention has the advantages of strong fruit aroma, stable color, mellow taste and good quality, and improves the utilization rate of raw materials.

The invention discloses a processing method of coconut fruit wine. The method comprises the following steps: screening out fresh disease-free coconuts, 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 coconut wine has the advantages of thick fruit aroma, stable color, pure mouthfeel and high quality, and enhances the raw material utilization ratio.