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Brewing Technology of Green Plum Jujube Fruit Wine

A technology of fruit wine brewing and green plum and jujube, applied in the field of fruit wine processing, can solve the problems of effectively combining health care and nutritional value, and achieve the effect of good drinking taste

Active Publication Date: 2017-12-01
YIBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fruit wine products developed around green plums and jujubes on the market are either soaked in white wine, or brewed from a single variety of green plums or jujubes, without effectively combining the health care and nutritional values ​​of the two. Through the comprehensive utilization of complete microbial fermentation, low-alcohol fruit wine products with more nutrition and health functions can be obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Fruit mash preparation: mix 100kg of fresh plum fruit, 5kg of pitted jujube, and 80kg of water, and crush to obtain fruit mash.

[0017] Enzymolysis: Add 14g of potassium metabisulfite, 15g of pectinase, and 130g of sodium carbonate to every 100kg of fruit mash, and let stand at 5°C for 18 hours to obtain enzymolysis fruit mash.

[0018] Primary fermentation: Add 14kg of sucrose and 35g of yeast to every 100kg of enzymatic hydrolyzed fruit mash; conduct the first fermentation at a temperature of 16°C for 20 days; then filter to remove pomace to obtain a primary fermentation liquid.

[0019] Secondary fermentation: Add 13g of potassium metabisulfite and 120g of calcium carbonate to every 100kg of fermented liquid after primary fermentation; fermentation temperature is 16°C, fermentation time is 50 days, and the original fruit wine is obtained; secondary fermentation is carried out in a closed and full tank condition .

[0020] Clarification: Add 25g of chitosan to every...

Embodiment 2

[0024] Fruit mash preparation: mix 100kg of fresh plum fruit, 20kg of pitted jujube, and 400kg of water, and crush to obtain fruit mash.

[0025] Enzymolysis: Add 25g of potassium metabisulfite, 50g of pectinase, and 130g of sodium carbonate to every 100kg of fruit mash, and let stand for enzymolysis at 18°C ​​for 5 hours to obtain enzymolysis fruit mash.

[0026] Primary fermentation: Add 18kg of sucrose and 60g of yeast to every 100kg of enzymatic hydrolyzed fruit mash; carry out the first fermentation at a temperature of 28°C for 15 days; then filter to remove pomace to obtain a primary fermentation liquid.

[0027] Secondary fermentation: Add 18g of potassium metabisulfite and 230g of potassium tartrate to 100kg of the fermented liquid after primary fermentation; the fermentation temperature is 24°C, and the fermentation time is 33 days to obtain the original fruit wine; the secondary fermentation is carried out in a closed and full tank .

[0028] Clarification: add chit...

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PUM

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Abstract

The invention relates to a brewing process of green plum and jujube fruit wine, which comprises the following steps: mixing green plums and jujubes with water in proportion and crushing to obtain fruit mash; adding potassium metabisulfite, pectinase and acid reducing agent to the fruit mash, Stir evenly, let stand for enzymolysis; and then undergo primary fermentation, secondary fermentation, clarification and sterilization to obtain the finished fruit wine. The beneficial effects of the present invention are: the fruit wine produced by the process of mixing green plum and jujube fruit mash through enzymolysis and two fermentations fully takes into account the suitable brewing characteristics and nutritional and health care values ​​of the two kinds of fruits, adopts scientific The fermentation environment and parameter control make the fruit wine not only have double health effects, but also have good drinking taste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine processing, and in particular relates to a brewing process for producing fruit wine with whole plums and jujubes. Background technique [0002] The green plum fruit is rich in nutrition, and its taste is called sour. The pulp contains a variety of vitamins , amino acid , citric acid , apple acid , liquor tartaric acid and Potassium , calcium , iron etc. Mineral elements , is a very good health food, has the effects of promoting body fluid and quenching thirst, increasing appetite, sterilizing and detoxifying, purifying blood, enhancing liver function, preventing high blood pressure and cerebral hemorrhage, and inhibiting various tumors. The excellent nutritional and health benefits of green plums make their fruit wine very popular. Jujube, also known as jujube, has a very high vitamin content and has the reputation of "natural vitamin pills". It has the effects of nourishing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 张超王玉霞游玲候茂
Owner YIBIN UNIV
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