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Preparation method of greengage juice and method for preparing greengage wine from greengage juice

A technology of green plum juice and plum juice wine, which is applied in the field of fermentation, can solve the problems of low nutritional value of green plum wine, complicated preparation methods, and difficult factory operations, and achieve the effects of full utilization of resources, simple process, and simple factory operations

Inactive Publication Date: 2015-08-19
GUANGDONG GUOJIANGLONG WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] An object of the present invention is to propose a method for preparing green plum juice, which solves the problems that the green plum juice in the prior art is prepared by soaking in sugar water, the preparation method is complicated, and the factory operation is difficult
[0007] Another object of the present invention is to propose a preparation method of green plum wine, which overcomes the defects of low nutritional value and poor mouthfeel caused by adding yeast, other microorganisms and preservatives to green plum wine in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of plum juice 1 is as follows:

[0022] Add green plum fruit into the fermentation tank, add a layer of white sugar above the green plum fruit, the white sugar will cover the green plum fruit completely, the mass ratio of the green plum fruit to the white sugar is 1:0.3, and candied 7 days to get greengage juice 1.

[0023] The preparation method of plum juice original wine 1 is as follows:

[0024] Transfer greengage juice 1 to a fermenter for natural fermentation and ferment for 30 days. At this time, the acidity of plum juice is 3.8G / 100ML, the sugar concentration is 30G / 100ML, the pH is about 2.5, and the alcohol content is zero. Due to the high acidity of plum juice , no need to add yeast, let it ferment naturally, store it sealed for 1 year, and obtain plum juice original wine 1 with an alcohol content of 6% VOL.

[0025] The preparation method of plum juice 1 is as follows: add green plum fruit in the fermenter, add a layer of white granu...

Embodiment 2

[0029] The preparation method of plum juice 2 is as follows:

[0030] Add green plum fruit into the fermentation tank, add a layer of white sugar above the green plum fruit, the white sugar will cover the whole green plum fruit, the mass ratio of the green plum fruit to the white sugar is 1:0.5, and the candied 10 days to get plum juice 2.

[0031] The preparation method of plum juice original wine 2 and plum juice wine 2 is as follows:

[0032] Transfer the green plum juice 2 to a fermenter for natural fermentation, and ferment for 60 days. At this time, the acidity of the plum juice is 3.8G / 100ML, the sugar concentration is 30G / 100ML, the pH is about 2.5, and the alcohol content is zero. Due to the high acidity of the plum juice , no need to add yeast, let it ferment naturally, store it sealed for 2 years, and get plum juice original wine 2 with an alcohol content of 8% VOL; then add a layer of white sugar in the fermentation barrel, carry out fermentation with fruit, and f...

Embodiment 3

[0037] The preparation method of plum juice 3 is as follows:

[0038] Add green plum fruit into the fermentation tank, add a layer of white sugar above the green plum fruit, the white sugar will cover the green plum fruit completely, the mass ratio of the green plum fruit to the white sugar is 1:0.4, and candied 8 days to get greengage juice3.

[0039] The preparation method of plum juice original wine 3 is as follows:

[0040] Transfer green plum juice 3 to a fermenter for natural fermentation and ferment for 40 days. At this time, the acidity of plum juice is 3.8G / 100ML, the sugar concentration is 30G / 100ML, the pH is about 2.5, and the alcohol content is zero. Due to the high acidity of plum juice , no need to add yeast, let it ferment naturally, store it sealed for 1.5 years, and obtain plum juice original wine 3 with an alcohol content of 7% VOL.

[0041] The preparation method of Plum Juice 3 is as follows: add green plum fruit into the fermenter, add a layer of white ...

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Abstract

The invention discloses a preparation method of greengage juice, which comprises the following steps: adding greengage fruit in a fermentation cask, adding a white granulated sugar layer on the greengage fruit to completely cover the greengage fruit, and curing with the sugar for 7-10 days to obtain the greengage juice. The sugar curing for preparing the greengage juice is simpler than the sugar solution immersion technique, and is simple to operate for factories. The invention also discloses a preparation method of greengage wine, which comprises the following step: mixing greengage juice unblended wine with greengage juice wine and immersed greengage wine to obtain the greengage wine with the alcohol content of 5-15 %vol. By adopting the two techniques (juice separation and fruit bearing) for fermentation, the fermentation time is longer (afterripening); and no yeast or any other microbe and preservative are added, so that the obtained greengage wine has pure mouthfeel. The fermented greengage fruit can be used as preserved plum, thereby fully utilizing the resources without waste. The blended greengage wine has the advantages of both fermentation wine and immersion wine.

Description

technical field [0001] The invention relates to the field of fermentation, in particular to a method for preparing green plum juice, and also relates to a green plum wine prepared from green plum juice. Background technique [0002] Green plums are rich in protein, fat, carbohydrates and various inorganic salts and organic acids. The organic acid content in green plum fruit is generally 3.0%-6.5%, which is much higher than that of ordinary fruits. The organic acids contained in green plums are mainly citric acid, malic acid, tannic acid, picric acid, succinic acid, tartaric acid, etc., which have the effects of promoting body fluids, quenching thirst, stimulating appetite, and eliminating fatigue, especially the content of citric acid in various fruits. At most, citric acid is an indispensable and important acid for the metabolism of human cell substances. It can promote the decomposition of lactic acid into carbon dioxide and water to be excreted from the body, eliminate f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 何伟国王平杜召清
Owner GUANGDONG GUOJIANGLONG WINE CO LTD
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