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Processing method of coconut fruit wine

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

Inactive Publication Date: 2016-08-31
安徽铭传酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that existing coconut fruit wine has defects such as low yield of coconut juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing coconut fruit wine. The processing method of coconut fruit wine 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: select fresh, disease-free coconut 80kg after cleaning, as spare raw material;

[0021] B. Mixing and beating: mix the cleaned coconut with 20kg bran, the bran fineness is 60 mesh, the mixing and soaking time is 17 hours, the temperature is 40°C, and beating is done;

[0022] C, compound enzyme treatment: get pectinase 2.6kg, cellulase 0.2kg and hemicellulase 0.2kg to mix, be placed in the slurry of beating process by the ratio of 3% by weight, temperature control is 50 ℃, time for 4 hours;

[0023] D. Juicing and filtering: extract the juice from the slurry treated with compound enzymes, and filter to obtain coconut pulp;

[0024] E, enzymatic clarification: add pectinase 0.3kg to the weight of coconut pulp, control temperature 45 ℃, time 2 hours, make coconut liquid;

[0025] F, ultrafiltration: adopt the method that chitosan-isinglass combines to filter coconut liquid;

[0026] G. Yeast strain: isolate fruit wine yeast from the surfac...

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PUM

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Abstract

The invention discloses a processing method of coconut fruit wine. The method comprises the following steps: screening out fresh disease-free coconuts, cleaning, mixing with bran, pulping, carrying out composite enzyme treatment, juicing, filtering, carrying out enzymic clarification, carrying out ultrafiltration, carrying out yeast fermentation, clarifying, aging, packaging, and sterilizing to obtain the finished product. The coconut wine has the advantages of thick fruit aroma, stable color, pure mouthfeel and high quality, and enhances the raw material utilization ratio.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of coconut fruit wine. Background technique: [0002] Four Seasons Fruits can extend the production of hundreds or even thousands of types of fruit wine, preserved fruit, and juice products. Not only does it have a bright prospect in the Chinese sales market, but it will also be popular in foreign markets, because we are a resource-rich country, and other countries cannot match it. The five major wine markets sell about 500 billion yuan a year in the country. If the rise of the fruit wine industry can occupy 20-60%, it will be a market share of tens of billions or hundreds of billions, and the prospect is unimaginable. Invention content: [0003] The technical problem to be solved by the present invention is that existing coconut fruit wine has defects such as low yield of coconut juice, poor enzymatic hydrolysis effect, long aging time of fruit wine, un...

Claims

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Application Information

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Patent Type & Authority Applications(China)
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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