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Sea red fruit wine and manufacturing method thereof

A manufacturing method, the technology of Haihongguo, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of flavonoid loss of active ingredients, poor light transmittance of products, and poor clarification effect, etc. Achieve the effect of harmonious taste, good clarification effect and mellow taste

Active Publication Date: 2008-06-11
内蒙古蒙特农牧业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The clarification effect of the above methods on Haihong fruit wine is not good, the light transmittance of the product is poor, the production cycle is long, and due to complexation and adsorption, the active ingredients in Haihong fruit, such as flavonoids, are lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: Add 50 g of sea red fruit to 10 times of water, and soak it in a water bath at 80° C. for 10 hours. Separate and filter to obtain the clear juice, then add water to the remaining sea red pomace for secondary leaching, the leaching time is 5 hours, and the amount of water added is 5 times. The juices obtained from the two extractions were combined. The soluble solids content of the liquid extracted at this moment is 8 0 Brix, add granulated sugar to this liquid for a soluble solids content of 16 0 Brix. Then, 0.3 g / L of activated dry wine yeast was added to the liquid, packed into an Erlenmeyer flask for pasteurization, and fermented at 25° C. for 15 days. Separation and filtration (filter paper or filter cloth) sea red fruit fermented liquid, add 1% chitosan solution 1% by weight, the sea red fruit wine after fermentation is clarified, under the pressure of 0.3MPa after coarse filtration, use molecular weight cut-off 7 Wan's polysulfone ultrafiltration me...

Embodiment 2

[0022] Embodiment 2: The separation membrane used for the primary clarification is a high-density polyethylene membrane with a molecular weight cut-off of 70,000, and the separation membrane used for the secondary clarification is a polyamide membrane with a molecular weight cut-off of 30,000. All the other conditions are with embodiment 1. The obtained Haihong fruit wine product has an alcohol concentration of 8.2 degrees, a sugar content of 9.1 g / L, an acidity of 4.3 g / L, a flavonoid content of 1.1 g / L, and a light transmittance (at 720 nm) of 92.3%. In this example, it takes 95 days from the process of soaking and extracting the juice of Haihong fruit to the final product Haihong fruit wine.

Embodiment 3

[0023] Embodiment 3: A clarification process adds 10% of chitosan solution with a concentration of 2% by weight, and uses diatomite to filter without membrane separation. Due to the poor clarification effect, the standing time was prolonged. In the secondary clarification, the refrigerated wine was not separated by membrane and filtered with diatomaceous earth. All the other conditions are with embodiment 1. The obtained Haihong fruit wine product has an alcohol concentration of 8 degrees, a sugar content of 8.9 g / L, an acidity of 4.2 g / L, a flavonoid content of 0.45 g / L, and a light transmittance (at 720 nm) of 81.3%. In this example, it takes 120 days from the process of leaching and extracting the juice of Haihong fruit to the final product Haihong fruit wine.

[0024] Description: Embodiment 3 is a comparative example of the manufacturing method of Embodiment 1. In the clarification process, diatomaceous earth filtration is used instead of membrane separation. As a resu...

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Abstract

The invention provides a malus micromalus makino wine, which takes malus micromalus makino as the raw material, is prepared through the steps of fruit juice lixiviating, fermenting, clarifying, preparing and secondary clarifying. The fruit wine is clear and transparent, has mellow mouthfeel, peculiar folavour, and characteristic odor of the malus micromalus makino, and includes abundant efficiency components, such as flavone. The preparation method adopts the technologies that barrier separation and a small amount of clarifier are combined to perform primary clarifying and refrigeration and barrier separation are combined to perform secondary clarifying, to get better clarifying effect, and not only the efficiency components, such as the flavone, in the malus micromalus makino is effectively reserved, but also the whole manufacturing time is shortened.

Description

1. Technical field [0001] The invention relates to fruit wine, in particular to Haihong fruit wine and a manufacturing method thereof. 2. Background technology [0002] Sea red fruit is the fruit of Rosaceae Malus prunifolia (wild) Borkh, also known as sea red, crabapple fruit. The flesh is yellow, crisp, juicy, slightly astringent, sweet and sour. Sea red fruit is rich in nutritional value, and also has the health care effects of refreshing the brain, removing greasy and fishy smell, and softening blood vessels. Zhao Liang et al. (Journal of Shanxi Medical University, 2006, 37(2): 169) conducted an experiment on the flavonoids in Haihong fruit on mice, and concluded that the flavonoids in Haihong fruit are feasible in the development of new drugs for the prevention and treatment of cardiovascular diseases. Therefore, food and beverages made from sea red fruit are increasingly favored by people. [0003] At present, the development and utilization of sea red fruit are mai...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 林勤保李莉莉
Owner 内蒙古蒙特农牧业发展有限公司
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