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Production technique of persimmon mead

A production process and technology for mead, applied in the preparation of alcoholic beverages, microorganisms, and methods based on microorganisms, etc., can solve the problems of single raw material, bitter taste, and insufficient flavor of mead, and it is difficult to control and eliminate the operating conditions. Bitter taste, mellow taste effect

Inactive Publication Date: 2011-06-08
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0004] At present, persimmon wine or honey wine produced solely from persimmon or honey has appeared on the market. Because persimmon wine contains high tannin and pectin components, the taste is bitter and astringent. The method of adding pectinase and tannase is often used. Elimination, but the effect is not good, and the mead has insufficient flavor due to the single raw material

Method used

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Examples

Experimental program
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Embodiment Construction

[0019] Choose 2kg of ripe fresh persimmons, clean them, remove the stalks and cores, add 30% of water, and beat the skin and meat in a beater. , separate the fruit juice and pomace, and moderately squeeze the pomace, and combine it with the fruit juice to obtain coarsely filtered juice.

[0020] Aspergillus niger AS5.12 was cultured on a potato dextrose agar slant at 28°C for 5 days, and 1kg of bran was selected as the main material of the medium, and 3% soybean meal medium was added, the initial pH was adjusted to 3.50, and the inoculum size was 10 6 spores / g dry basis, cultivated at 37°C for 80 hours, and made into solid koji.

[0021] Dilute the coarsely filtered persimmon juice with 2 times of distilled water, add solid koji at 5% of the diluted solution, and perform enzymatic hydrolysis treatment at 45° C. for 10 hours. The treated juice is filtered through 8 layers of gauze to obtain juice with clear juice and no sticky feeling.

[0022] Blend the honey and fruit juice...

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PUM

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Abstract

The invention provides a production technique of persimmon mead, which comprises the following steps: using persimmon and honey as raw materials; adding Aspergillus niger to treat persimmon juice; eliminating precipitate and astringency by utilizing tannase and pectinase generated by the Aspergillus niger; adding the honey, and adding Saccharomyces cerevisiae; fermenting the honey persimmon juice; and finally, treating the liquor with cobalt 60-gamma rays to promote the liquor to become mature. Thus, the invention greatly shortens the maturing time of the persimmon mead, thereby producing the fruit mead with unique flavor and abundant nutrients in a short time.

Description

technical field [0001] The invention relates to a production process of persimmon honey wine, in particular to a production process of producing fruit wine with persimmon and honey as raw materials, using Aspergillus niger and fruit wine yeast, and belongs to the technical field of fruit wine production. Background technique [0002] Persimmon is a special fruit in our country. It contains protein, sugar, fat, pectin and various vitamins and minerals. It also contains a lot of flavonoids, tannins and other phenolic substances, with high nutritional value. Persimmon fruit has the functions of clearing heat and quenching thirst, promoting body fluid and moistening lung, resolving phlegm and invigorating spleen, stopping bleeding and relieving cough. , Neurasthenia, etc. have obvious curative effects, and also have a certain effect on softening blood vessels and lowering blood pressure. Persimmon has a high sugar content and is a good raw material for wine making. It has been ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/16C12R1/685C12R1/865
Inventor 李卫旗
Owner ZHEJIANG UNIV
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