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Processing method of asparagus and peach wine

A processing method and technology of asparagus, applied in the processing field of asparagus peach wine, can solve the problems of easy softening and rot, waste of resources, etc.

Inactive Publication Date: 2010-05-05
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, peach is a climacteric fruit, and most varieties are harvested in the high temperature season, so they are easy to soften and rot after harvesting, resulting in a waste of resources

Method used

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  • Processing method of asparagus and peach wine
  • Processing method of asparagus and peach wine
  • Processing method of asparagus and peach wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0123] Embodiment 1, a kind of processing method of asparagus peach wine comprises the following steps:

[0124] (1) Preparation of asparagus juice: Weigh a certain amount of asparagus leftovers, put them into a high-speed tissue masher at a material-to-water ratio of 1:1, beat for 3 minutes, add cellulose enzyme liquid with a mass fraction of 0.08% to the asparagus and evenly slurry, the enzymolysis time is 40min under the conditions of pH value 3 and temperature 45°C in a water bath, and finally the enzymolysis asparagus slurry is filtered with a 200-mesh filter cloth to obtain asparagus juice.

[0125] (2) Preparation of peach juice: Weigh a certain amount of peaches, put them into a high-speed tissue masher at a material-to-water ratio of 1:1, beat for 2 minutes, and add pectin enzyme solution to the peaches at a mass fraction of 0.5%. In the slurry, under the conditions of pH value 4 and temperature 50°C, keep it in a constant temperature water bath for 35 minutes, and fi...

Embodiment 2

[0133] Embodiment 2, a kind of processing method of asparagus peach wine, comprises the following steps:

[0134] (1) Preparation of asparagus juice: Weigh a certain amount of asparagus leftovers, put them into a high-speed tissue masher at a material-to-water ratio of 1:1, beat for 3 minutes, add cellulose enzyme liquid with a mass fraction of 0.04% to the asparagus and evenly In the slurry, the enzymolysis time is 50min under the conditions of pH value 5 and temperature 35°C in a water bath, and finally the enzymolysis asparagus slurry is filtered with a 200-mesh filter cloth to obtain asparagus juice.

[0135] (2) Preparation of peach juice: Weigh a certain amount of peaches, put them into a high-speed tissue masher at a material-to-water ratio of 1:1, beat for 2 minutes, and add pectin enzyme solution to the peaches at a mass fraction of 0.2%. In the slurry, under the conditions of pH value 6 and temperature 35°C, keep it in a constant temperature water bath for 50 minutes...

Embodiment 3

[0143] A kind of processing method of embodiment 3 asparagus peach wine, comprises the following steps:

[0144] (1) Preparation of asparagus juice: Weigh a certain amount of asparagus leftovers, put them into a high-speed tissue masher at a material-to-water ratio of 1:1, beat for 3 minutes, add cellulose enzyme liquid with a mass fraction of 0.06% to asparagus and evenly slurry, under the condition of pH value 4.5, temperature 40 ℃ water bath condition, enzymolysis time 45min, finally filter the asparagus slurry after enzymolysis with 200 mesh filter cloth to obtain asparagus juice.

[0145] (2) Preparation of peach juice: Weigh a certain amount of peaches, put them into a high-speed tissue masher at a material-to-water ratio of 1:1, beat for 2 minutes, and add pectin enzyme solution to the peaches in a ratio of 0.45% by mass fraction. In the slurry, under the conditions of pH value 5.5 and temperature 45°C, keep it in a constant temperature water bath for 40 minutes, and fi...

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Abstract

The invention relates to a processing method of a fruit wine, in particular to a processing method of an asparagus and peach wine, solving the technical problem of processing and reusing asparagus leftovers and fresh peaches. The processing method of the asparagus and peach wine comprises the following steps of: 1, preparing asparagus juice; 2, preparing peach juice; 3, mixing and blending; 4, sterilizing; 5, activating active dry yeast; 6, inoculating and fermenting; 7, clarifying; and 8, bottling and sterilizing. The compound fruit wine prepared by the process is light amber, clear, shining, mellow and harmonious and has an elegant wine body.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of asparagus peach wine. Background technique [0002] Asparagus, also known as Shi Diaobo and Asparagus, is a perennial herbaceous plant of the genus Asparagus in the family Liliaceae. Asparagus is rich in protein, fat, carbohydrates, vitamins and amino acids. According to reports, asparagus can improve immune function, inhibit the growth of tumor cells, and has a certain curative effect on cancer. Served on young stems, asparagus has a tender texture, flavorful flavor and is tender and delicious. In addition to serving meals, increasing appetite, aiding digestion, and supplementing vitamins and minerals, because it contains more asparagine, aspartic acid and other substances, it can prevent and fight cancer, and is effective for cardiovascular disease, edema, and bladder. and other diseases are curative. At present, my country mainly produces canned f...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 王向东于有伟张艳霞郭亮亮王建玲李璐
Owner 山西师范大学
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