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Plum fruit wine processing method

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

Inactive Publication Date: 2016-09-07
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 plum fruit wine has defects such as low plum juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of the existing plum fruit wine. Plum 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: select 80kg of fresh, disease-free plums and clean them as spare raw materials;

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

[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 complex enzymes to obtain plum pulp;

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

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

[0026] G. Yeast strains: Isolate fruit wine yeast from ...

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PUM

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Abstract

The invention discloses a plum fruit wine processing method. The plum fruit wine processing method comprises: screening fresh and disease-free plums, washing, mixing the washed plums with bran, pulping, processing pulp by complex enzyme, squeezing juice, filtering, clarifying by utilizing an enzyme method, ultra-filtering, performing yeast fermentation, clarifying, ageing, packaging, sterilizing, and forming finished-products. The brewed plum fruit wine has fragrant fruity flavor, stable color and luster, mellow mouthfeel and good quality, and the utilization rate of the raw materials is improved.

Description

Technical field: [0001] The invention relates to a method for processing fruit wine, in particular to a method for processing plum 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 plum fruit wine in the production method has the defects of low plum juice yield, poor enzymatic hydrolysis effect, long wine aging time, unstable color and other de...

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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