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Processing method of dry type fragrant pear fermented wine

A processing method and technology for perfumed pears, applied in the field of food processing, can solve the problems of restricting the expansion and sales of perfumed pears, single product, poor quality, etc., and achieve the effect of improving the juice yield.

Active Publication Date: 2013-12-18
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Dry fruit wine is a large category of representative products in the fruit wine market, but there is no dry perfumed pear fermented wine at present. Although there are some blended wines and semi-sweet wines made of perfumed pears on the market, they are small in scale and poor in quality. The product is single, which limits the expansion and sales of the perfume pear product market

Method used

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  • Processing method of dry type fragrant pear fermented wine
  • Processing method of dry type fragrant pear fermented wine
  • Processing method of dry type fragrant pear fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Choose fresh perfume pears that are fully mature, soluble solids above 12°Bx, no rot, no diseases and insect pests.

[0018] 2) Rinse the fresh pears with running water, drain them and avoid mechanical damage.

[0019] 3) Wash and drain the pears at 0~5℃ for 24h, -5~-10℃ for 24h, -18~-20℃ for 2~4 days.

[0020] 4) Frozen pears are naturally thawed at room temperature, crushed, and juiced. Adjust the juice pH to 3.8 with citric acid, add 50mg / L potassium metabisulfite, and clarify naturally at low temperature (0-12°C). The clarified pear juice is divided into four equal groups for fermentation.

[0021] 5) The low-temperature expansion steps of Saccharomyces cerevisiae WL300, D576, and WET136 are the same as step 5 in Example 1).

[0022] 6) Mix the expansion solutions of the three low-temperature Saccharomyces cerevisiae obtained in step 5). The mixing volume ratios of WL300, D576, and WET136 are 12:5:3, 5:9:6, 5:12:3, 3:5, respectively. :12. Add the different mixtures of th...

Embodiment 2

[0029] 1) Fresh perfume pears that are fully ripe, soluble solids above 12°Bx, no rot, no diseases and insect pests.

[0030] 2) Rinse the fresh pears with running water, drain them and avoid mechanical damage.

[0031] 3) Pre-cool the washed and drained pears at 0~5℃ for 24h, -5~-10℃ for 24h, and -18~-20℃ for 2~4 days.

[0032] 4) Frozen pears are naturally thawed at room temperature, crushed, and squeezed. The pH of the juice is adjusted to 3.8 with citric acid, and 50mg / L potassium metabisulfite is added at low temperature (10~12℃) and room temperature (20~22℃). ) Under clarification of the juice, two pear juices were obtained, temporarily labeled as low temperature pear juice and room temperature pear juice.

[0033] 5) The low-temperature expansion steps of Saccharomyces cerevisiae WL300, D576, and WET136 are the same as step 5 in Example 1).

[0034] 6) Mix the expansion solutions of the three low-temperature Saccharomyces cerevisiae obtained in step 5), the mixing volume ratio o...

Embodiment 3

[0043] 1) Choose fresh perfume pears that are fully mature, soluble solids above 12°Bx, no rot, no diseases and insect pests.

[0044] 2) Rinse the fresh pears with running water, drain them and avoid mechanical damage.

[0045] 3) Pre-cool the washed and drained pears at 0~5℃ for 24h, -5~-10℃ for 24h, and -18~-20℃ for 2~4 days.

[0046] 4) Naturally thaw frozen pears at room temperature, crush and squeeze the juice, adjust the pH of the juice to 3.8 with citric acid, add 50mg / L potassium metabisulfite, and clarify naturally at low temperature (0-12°C). Take clarified pear juice and divide it into three equal groups for fermentation.

[0047] 5) Three strains of Saccharomyces cerevisiae WL300, D576, and WET136 were expanded and cultured at low temperature: Take the preserved strains and activate them in a liquid test tube (with pear juice inside) at 22~25℃ for 2 days to obtain an activation culture solution; Inoculate the inoculum volume (volume ratio) into the liquid Erlenmeyer flas...

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Abstract

The invention relates to a processing method of dry type fragrant pear fermented wine. The method takes fragrant pears as the raw materials and prepares the dry type fragrant pear fermented wine with rich nutrition and good quality by the processes such as low-temperature expansion culture with frozen yeast, low-temperature fermentation with a mixed yeast strain and wine pouring and aging. According to the method provided by the invention, the dry type fragrant pear fermented wine is produced by adopting three strains of low-temperature saccharomyces cerevisiae and performing low-temperature expansion culture and low-temperature (10-12 DEG C) fermentation, wherein the mixed volume ratio (WL300:D576:WET136) of the culture solution is 5:9:6, and the problems of insufficient fragrance, insufficient acidity and non-thorough fermentation of the fragrant pear wine fermented with a single yeast are solved; since the raw materials are treated by a stage cooling freezing means, the problem of black kernel of the fragrant pear fruit caused by quick cooling is avoided, and the cell structure of the fragrant pears is broken by the freezing, thereby being favorable for increasing the juice yield of the fragrant pear; the fragrance component of the fragrant pears and the good flavor feature of wine are maintained to the greatest degree.

Description

(1) Technical field [0001] The invention relates to a method for processing dry perfume pear fermented wine, and aims to develop a new type of fruit wine product and broaden the utilization path of perfume pear, belonging to the technical field of food processing. (2) Background technology [0002] Perfume pear, also known as perfume, old perfume, and Xiaoli, belongs to the Persian pear family. It has a long cultivation history and high yield per plant. It is mainly distributed in the Qing, Gan and Ning regions of Northwest my country. Perfume pear has a unique flavor and rich nutritional value. It contains 18 kinds of amino acids, 24 kinds of trace elements, as well as flavonoids, alkaloids and various vitamins. It has the reputation of "green food". The color of perfume pears in autumn is cool, fresh and yellow, with a slightly sour fruit taste. When frozen, the skin becomes black and the gravy becomes brown. After thawing, there are more juices, rich in nutrients, such as swee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 杜金华张庆宣金玉红郭萌萌隋佳霖
Owner SHANDONG AGRICULTURAL UNIVERSITY
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