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Method for brewing cumquat fruit wine

A processing method, kumquat fruit wine technology, applied in the field of fruit wine processing, can solve the problems of long aging time of fruit wine, low kumquat juice yield, poor enzymatic hydrolysis effect, etc., to overcome poor filtering effect, ensure taste, improve The effect of juice yield

Inactive Publication Date: 2016-09-21
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 kumquat fruit wine has defects such as low kumquat juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unstable color and other defects in the production method of existing kumquat fruit wine. The processing method of kumquat fruit wine with mellow fruity 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 kumquat 80kg after cleaning, as a spare raw material;

[0021] B. Mixing and beating: mix the cleaned kumquat 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 kumquat pulp;

[0024] E, enzymatic clarification: add 0.3kg of pectinase to the weight of kumquat pulp, control the temperature at 45°C, and make kumquat liquid for 2 hours;

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

[0026] G. Yeast strains: isolate fruit wine yeast ...

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PUM

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Abstract

The invention discloses a method for brewing cumquat fruit wine. The method comprises the following steps: screening fresh and disease-free cumquat, washing, mixing with wheat bran, pulping, treating with complex enzyme, juicing, filtering, performing enzymic clarification, performing ultrafiltration, performing yeast fermentation, performing clarification treatment, aging, packaging, and sterilizing, thereby obtaining a finished product. The cumquat fruit wine brewed by using the method is rich in fruit fragrance, stable in color, mellow in taste and good in quality, and moreover the utilization rate of raw materials is increased.

Description

Technical field: [0001] The invention relates to a processing method of fruit wine, in particular to a processing method of kumquat 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 kumquat fruit wine has defects such as low kumquat juice yield, poor enzymatic hydrolysis effect, long aging time of fruit wine, unsta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 马兴红
Owner 安徽铭传酒业有限责任公司
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