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Processing method for date fruit wine

A processing method and technology for jujubes, applied in the field of fruit wine processing, can solve the problems of long aging time of fruit wine, low juicing rate of jujubes, poor enzymatic hydrolysis effect, etc., so as to overcome the poor filtering effect, improve the juice yield and reduce the time Effect

Inactive Publication Date: 2016-08-24
安徽铭传酒业有限责任公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing jujube fruit wine has defects such as low jujube juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of jujube fruit wine. Jujube fruit wine processing method with mellow taste, short aging time, pure yeast and good enzymolysis effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Raw material pretreatment: 80 kg of fresh, disease-free jujubes are selected and washed as spare raw materials;

[0021] B. Mixing and beating: Mix the cleaned jujube with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40℃, and the beating treatment is performed;

[0022] C. Compound enzyme treatment: Take 2.6 kg of pectinase, 0.2 kg of cellulase and 0.2 kg of hemicellulase and mix them, and place them in the beating-treated slurry at a weight ratio of 3%. The temperature is controlled at 50°C for time. For 4 hours;

[0023] D. Juicing and filtering: squeeze and filter the slurry treated with the compound enzyme to obtain jujube pulp;

[0024] E. Enzymatic clarification: Add 0.3kg of pectinase to the weight of jujube pulp, control the temperature at 45°C for 2 hours, and prepare the jujube liquid;

[0025] F. Ultrafiltration: The jujube liquid is filtered by the combination of chitosan and fish gelatin;

[0026] G. Yeast st...

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PUM

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Abstract

The invention discloses a processing method of a date fruit wine. The processing method comprises the following steps: screening out fresh and disease-free dates and cleaning the dates, then mixing the dates with bran and carrying out pulping, treatment with a complex enzyme, juicing, filtration, clarification by an enzymic method, ultrafiltration, yeast fermentation, clarification treatment, ageing, packaging and sterilization, thus obtaining a finished product. The brewed date wine has strong fruit aroma, stable color, mellow taste and good quality and has the effect of increasing the use ratio of the raw materials.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of jujube fruit wine. Background technique: [0002] Four Seasons Fruit can extend the production of hundreds or even thousands of fruit wine, preserved fruit, and fruit juice products. Not only does it have a broad sales market in China, it will also be popular in foreign markets, because we are a resource-rich country that cannot be matched by other countries. The five major liquor markets nationwide sell about 500 billion a year. If the fruit and wine industry can occupy 20-60%, it will have a market share of tens of billions and hundreds of billions. The prospects are unimaginable. Summary of the invention: [0003] The technical problem to be solved by the present invention is that the existing jujube fruit wine in the production method has the defects of low juicing rate, poor enzymatic hydrolysis, long wine aging time, unstable color and other defects, an...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/056C12H1/16C12R1/865
CPCC12G3/02C12H1/0424C12H1/16
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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