Preparation method of aloe wine
A dry wine and aloe vera technology, which is applied in the field of dry wine preparation, can solve the problems of limited soaking or blending type and high viscosity of aloe vera wine, and achieve the effects of improved stability, sweet taste and moderate sourness
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Embodiment 1
[0014] A method for preparing dry aloe wine, comprising the following steps: (1) artificially or mechanically peeling fresh aloe, taking out the gel substance, and beating; Degradation, compound enzyme is made up of pectinase, amylase, cellulase, protease, and its weight ratio is 4:3:2:1, makes the viscosity of aloe vera gel reduce, adjust pH value to be 3.8, adjust refractive index to be 18 °BX, add fruit wine yeast FF02 (provided by the Technical Product Service Department of China Food and Fermentation Industry Research Institute), the weight of inoculated fruit wine yeast FF02 is 2 / 1000 of the raw material weight; (3) ferment at 28 ° C, starting from the 10th day of fermentation Measure the total sugar and stop when the total sugar content is 4 g / L; (4) ferment for 10 days at 20°C; (5) age for 90 days (the longer the aging period, the softer the taste will be); (6) cool down to - 5°C, keep warm for 8 days, filter, and take the filtrate to make a kind of aloe dry wine.
Embodiment 2
[0016] A method for preparing dry aloe wine, comprising the following steps: (1) crushing peeled aloe, and beating; (2) adding a compound enzyme of 1 / 200 of the weight of the peeled aloe at 20° C. to degrade, and the compound enzyme is obtained from fruit Glue enzyme, amylase, cellulase composition, its weight ratio is 5: 3: 2, adjust pH value to be 3.2, adjust refraction to be 20 ° BX, add fruit wine yeast FF02, the weight of inoculation fruit wine yeast FF02 is raw material weight 1 / 1000; (3) ferment at 32°C, measure the total sugar from the 10th day of fermentation, and stop when the total sugar content is 4.5 g / L; (4) ferment at 22°C for 10 days; (5) age for 100 days (6) Cool down to -8°C, keep warm for 7 days, filter, and get the filtrate to make a kind of aloe dry wine.
Embodiment 3
[0018] A method for preparing dry aloe wine, comprising the following steps: (1) crushing peeled aloe, and beating; (2) adding a compound enzyme of 1 / 1000 of the weight of peeled aloe at 20°C to degrade the compound enzyme, which is composed of starch Enzyme, cellulase, protease composition, its weight ratio is 4: 3: 1, adjust the pH value to be 4.0, adjust the refractive index to be 15°BX, add fruit wine yeast FF02, the weight of inoculating fruit wine yeast FF02 is 3 / of raw material weight 1000; (3) ferment at 25°C, measure the total sugar from the 10th day of fermentation, stop when the total sugar content is 3.5 g / L; (4) ferment for 15 days after 8°C; (5) age for 110 days; ( 6) Cool down to -3°C, keep warm for 10 days, filter, and take the filtrate to make a kind of aloe dry wine.
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