Preparation method for guava fruit wine

A technology of guava and fruit-flavored wine, applied in the field of preparation of guava fruit-flavored wine, to achieve soft taste, suitable sweet and sour, and reduce nutritional loss

Active Publication Date: 2014-02-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The fruit wine brewed from guava has the natural flavor of fruit, is rich in various vitamins and trace elements, and has great health care functions. Drinking in moderation is good for delaying brain function degeneration and detoxification caused by aging, so it has high research value, there is no fruit wine with the unique flavor of guava

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Wash the fresh guava and use SHJJ-1 type beater to beat the pulp. Add 100 mg of pectinase, 500 mg of amylase, and 200 mg of potassium metabisulfite solution with a mass concentration of 2% to the obtained pulp. Mix evenly, and press the juice after enzymatic hydrolysis at 40°C for 4 hours to obtain fruit juice, adjust the composition of the juice, add sucrose to make the sugar concentration of the juice 18%, add citric acid to make the total acid of the juice 0.8g / 100ml, and use a siphon Divide the adjusted juice mash into triangular flasks, inoculate the yeast activation solution according to the volume ratio of yeast activation solution and fruit juice at 1:10, and ferment at 15°C for 7 days until the mass concentration of residual sugar in the mash is reached. When the alcohol content is less than 1.0% and the alcohol content is 10±1%, the fermentation is terminated, and the fermented liquid obtained is filtered with diatomaceous earth to obtain raw wine, which is cla...

Embodiment 2

[0027] Wash the fresh guava and beat it with a SHJJ-1 type beater. Add bromelain 50mg, pectinase 100mg, amylase 500mg, and honey with a quality of 2% of the pulp to the resulting pulp per kilogram of pulp. 1. The mass concentration is 180 mg of 2% potassium metabisulfite solution, mix evenly, squeeze the juice after enzymolysis at 40°C for 4 hours to obtain fruit juice, adjust the composition of the fruit juice, add sucrose to make the sugar content of the fruit juice 18%, add citric acid Make the total acidity of the juice 1g / 100ml, use the siphon method to divide the adjusted juice mash into conical flasks, inoculate the yeast activation solution with a volume ratio of 1:10 between the yeast activation solution and juice, and ferment at 15°C at low temperature 10 days, ferment until the mass percentage of residual sugar in the mash is less than 1.0% and the alcohol content is 10±1%, the fermentation is terminated, the fermented liquid is filtered with diatomaceous earth to ob...

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PUM

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Abstract

The invention discloses a preparation method for a guava fruit wine. The method takes guavas as raw materials, and comprises the steps of material selection and cleaning, pulping, enzymolysis and juicing, component adjustment, fermentation, clarification and filtration. The prepared guava fruit wine has an alcohol concentration of 8.5%-11.5%, a total sugar content of 9-16g / L, a total acid content of 4-7g / L, a dry extract content of greater than or equal to 25g / L, and a volatile acid content of less than or equal to 1g / L. With a clear and transparent appearance and a faint yellow color, the guava fruit wine has the characteristics of coordinated fruit aroma and bouquet, suitable sour and sweet taste, soft mouthfeel, full body, and rich nutrition.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method of guava fruit-flavored wine. Background technique [0002] Guava is the most widely distributed and most cultivated variety in the genus Guava. Tropical evergreen small trees or shrubs, 4-6 meters high, without erect trunk. The berries are spherical, obovate or pear-shaped, and the pulp is developed from the receptacle and ovary wall; the young fruit is green, the mature fruit is light yellow, pink or red; the flesh is white, light yellow or light red. Guava is rich in nutrients and can increase appetite. It contains protein, fat, sugar, vitamin A, B vitamins, vitamin C, calcium, phosphorus, potassium, iron and so on. Guava has high nutritional value. In terms of vitamin C, it is higher than citrus, banana, papaya, tomato, watermelon, and pineapple. Eating more can prevent aging and eliminate toxins in the body. [0003] The fruit wine brewed...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 杨洋严东叶琴马万良胡振兴候杰
Owner GUANGXI UNIV
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