Processing method for green plum fruit wine

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

Inactive Publication Date: 2016-09-21
安徽铭传酒业有限责任公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

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

[0021] B, mixing, beating: mix the cleaned greengage 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 greengage pulp;

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

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

[0026] G. Yeast strain: isolate fruit wine ye...

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PUM

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Abstract

The invention discloses a preparation method for a green plum fruit wine. Fresh and disease-free green plum fruits are screened and washed, and are mixed with bran, and pulping, complex enzyme treatment, juicing, filtering, enzymatic clarifying, super-filtration, yeast fermentation, clarifying treatment, aging, packaging and sterilization are performed to obtain a finished product. The prepared green plum fruit wine is strongly fruity, stable in color, mellow and high in quality, and the utilization rate of the raw material is increased.

Description

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

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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