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Method for preparing pineapple wine

A technology of pineapple and fruit wine, applied in the field of preparation of pineapple fruit wine, which can solve the problems of high alcohol content and achieve the effects of pure taste, metabolism regulation and stable quality

Inactive Publication Date: 2013-10-16
周冠旻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of juice wine is after all an alcoholic drink blended with white wine, which has a high alcohol content and is not suitable for women and minors to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Peel and core the pineapple, crush and beat;

[0017] 2) Add SO to pineapple pulp 2 Antibacterial, SO per liter of pineapple pulp 2 The addition amount of Pectinase is 50 mg, and pectinase is added for enzymolysis, and the addition amount of pectinase is 6‰ of the weight of pineapple sauce to obtain enzymolysis solution;

[0018] 3) Add honey to the enzymolysis solution to adjust the sugar content to 20°Brix, add citric acid to adjust the pH to 2.8, then add yeast with 0.04% weight of the enzymolysis solution, main fermentation at 16°C for 7 days, and then post-fermentation at 14°C Fermentation 8d;

[0019] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0020] 5) Add chitosan to the filtrate at a ratio of 0.5g / L for clarification, filter out the precipitate, sterilize at 60°C for 20 minutes, and age for 1 month to obtain the product.

Embodiment 2

[0022] 1) Peel and core the pineapple, crush and beat;

[0023] 2) Add SO to pineapple pulp 2 Antibacterial, SO per liter of pineapple pulp 2 The addition amount of the pineapple sauce is 120mg, and add pectinase enzymolysis, the addition amount of pectinase is 11‰ of pineapple sauce weight, obtains enzymolysis solution;

[0024] 3) Add honey to the enzymolysis solution to adjust the sugar content to 24°Brix, add citric acid to adjust the pH to 3.6, then add yeast with 0.06% weight of the enzymolysis solution, main fermentation at 25°C for 12 days, and then post-fermentation at 15°C Fermentation 10d;

[0025] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0026] 5) Add chitosan to the filtrate at a ratio of 1.5g / L for clarification, filter out the precipitate, sterilize at 65°C for 25 minutes, and age for 1 month to obtain the product.

Embodiment 3

[0028] 1) Peel and core the pineapple, crush and beat;

[0029] 2) Add SO to pineapple pulp 2 Antibacterial, SO per liter of pineapple pulp 2 The addition amount of the pineapple sauce is 100 mg, and pectinase is added for enzymolysis, and the addition amount of pectinase is 8‰ of the weight of pineapple sauce to obtain an enzymolysis solution;

[0030] 3) Add honey to the enzymolysis solution to adjust the sugar content to 22°Brix, add citric acid to adjust the pH to 3.3, then add yeast with 0.05% weight of the enzymolysis solution, main fermentation at 22°C for 10 days, and then post-fermentation at 15°C Fermentation 9d;

[0031] 4) Filter the fermentation broth in step 3), and collect the filtrate;

[0032] 5) Add chitosan to the filtrate at a ratio of 1g / L for clarification, filter out the precipitate, sterilize at 62°C for 22 minutes, and age for 1 month.

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PUM

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Abstract

The invention provides a method for preparing pineapple wine. The method comprises the following steps: (1) pineapples are subjected to peel removing, core removing, and grinding to be made into a pulp; (2) SO2 is added into the pineapple pulp to inhibit the growth of bacteria, wherein the quantity of the added SO2 is 50-120 mg per liter of pineapple pulp; pectinase is added into the pineapple pulp for enzymolysis to obtain enzymatic hydrolysate, wherein the weight of the added pectolase is 0.6-1.1 percent of that of the pineapple pulp; (3) the sugar degree Brix of the enzymatic hydrolysate is adjusted to 20-24 degree, and the pH of the enzymatic hydrolysate is adjusted to 2.8-3.6, then yeast, of which the weight is 0.04-0.06% of that of the enzymatic hydrolysate, is added into the enzymatic hydrolysate, and the enzymatic hydrolysate is subjected to main fermentation for 7-12 days at the temperature of 16-25 DEG C and then is subjected to post fermentation for 8-10 days at the temperature of 14-15 DEG C; (4) the fermentation liquor obtained in step (3) is subjected to filtration, clarifying treatment, sterilization and then is aged for one month, and finally the pineapple wine is obtained. The pineapple wine provided by the invention is faint yellow, clear and transparent, has a pure soft pineapple taste and wine bouquet, is tasty and refreshing, and has long aftertaste.

Description

technical field [0001] The invention relates to the field of making fruit juice wine, in particular to a preparation method of pineapple fruit wine. Background technique [0002] Commonly known as pineapple, yellow pear, king pear, etc., pineapple is a tropical and subtropical fruit. When the pineapple is ripe, its fruit is rich in organic acids, amino acids, B vitamins, C vitamins and a variety of mineral elements. It has high nutritional value, and has a fragrant smell and a sweet taste. It is a good material for brewing fruit wine . Since pineapples are not easy to store after ripening, most of them are used for deep processing except some are sold as fresh fruits. At present, pineapple products are mainly canned pineapple and preserved pineapple, which are single in variety and low in added value, which seriously limits the development of the pineapple industry. Making fruit wine with pineapple as raw material has significant resource advantages, which can not only so...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 周冠旻
Owner 周冠旻
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