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Processing method of passion fruit wine

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

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
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AI Technical Summary

Problems solved by technology

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

[0021] B. Mixing and beating: mix the cleaned passion fruit 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: the slurry treated with compound enzymes is squeezed and filtered to obtain passion fruit pulp;

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

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

[0026] G. Yeast strain:...

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Abstract

The invention discloses a processing method of a passion fruit wine. The processing method comprises the following steps: screening out fresh passion fruits without suffering from diseases and pests, cleaning, mixing the passion fruits with bran, pulping, treating by using composite enzyme, juicing, filtering, performing enzymatic clarification, performing ultrafiltration, performing yeast fermentation, clarifying, aging, packaging and sterilizing to obtain the finished product. The passion fruit wine brewed by the processing method is strong in fruity flavor, stable in color and luster, mellow in taste and good in quality; and the utilization ratio of raw materials is improved.

Description

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

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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