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Method for preparing fermented yellow peach wine

A technology of yellow peaches and yellow peach juice, which is applied in the field of food science, can solve the problems of large difference in the aroma of yellow peach wine and destroy the aroma composition of yellow peaches, and achieve the effects of remarkable technological progress, easy operation, and good economic benefits

Inactive Publication Date: 2017-03-22
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional yellow peach wine brewing method destroys the aroma composition of the yellow peach itself, making the flavor of the yellow peach wine quite different from the aroma of the yellow peach itself

Method used

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  • Method for preparing fermented yellow peach wine
  • Method for preparing fermented yellow peach wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1), the processing technology of yellow peach pulp

[0020] 1) material selection: select ripe yellow peaches, remove pests and rotten fruits;

[0021] 2) beating: after the prepared yellow peaches are thoroughly cleaned, the slices are put into a tissue grinder for beating to obtain yellow peach pulp;

[0022] 3) Color protection agent color protection: add 0.7% (w / w) sodium erythorbate, 0.6% (w / w) V C , 2.2% (w / w) citric acid, color protection at 35°C for 1h;

[0023] 4) Enzymolysis: add 0.06% (w / w) pectinase and 0.06% (w / w) cellulase to yellow peach pulp, and enzymolyze at 50°C for 2 hours;

[0024] 5) Enzyme inactivation: Put the enzymatically hydrolyzed yellow peach pulp in a water bath at 95°C for 10 minutes to inactivate the enzyme;

[0025] 6) Filtration: 100 mesh nylon gauze is filtered to obtain clarified yellow peach juice;

[0026] Above-mentioned material ratio all calculates with the yellow peach pulp of step 2).

[0027] (2), the main fermentation p...

Embodiment 2

[0031] (1), the processing technology of yellow peach pulp

[0032] 1) material selection: select ripe yellow peaches, remove pests and rotten fruits;

[0033] 2) beating: after the prepared yellow peaches are thoroughly cleaned, the slices are put into a tissue grinder for beating to obtain yellow peach pulp;

[0034] 3) Color protection agent color protection: add 0.5% (w / w) sodium erythorbate, 0.3% (w / w) V C , 2.0% (w / w) citric acid, color protection at 36°C for 2.5h;

[0035] 4) Enzymolysis: add 0.05% (w / w) pectinase and 0.05% (w / w) cellulase to yellow peach pulp, and enzymolyze at 55°C for 3 hours;

[0036] 5) Enzyme inactivation: Put the enzymatically hydrolyzed yellow peach pulp in a water bath at 98°C for 7 minutes to inactivate the enzyme;

[0037] 6) Filtration: 100 mesh nylon gauze is filtered to obtain clarified yellow peach juice;

[0038] Above-mentioned material ratio all calculates with the yellow peach pulp of step 2).

[0039] (2), the main fermentation ...

Embodiment 3

[0043] (1), the processing technology of yellow peach pulp

[0044] 1) material selection: select ripe yellow peaches, remove pests and rotten fruits;

[0045] 2) beating: after the prepared yellow peaches are thoroughly cleaned, the slices are put into a tissue grinder for beating to obtain yellow peach pulp;

[0046] 3) Color protection agent color protection: add 0.9% (w / w) sodium erythorbate, 0.8% (w / w) V C , 2.4% (w / w) citric acid, color protection at 37°C for 2h;

[0047] 4) Enzymolysis: add 0.04% (w / w) pectinase and 0.04% (w / w) cellulase to yellow peach pulp, and enzymolyze at 60°C for 2.5h;

[0048] 5) Enzyme inactivation: Put the enzymatically hydrolyzed yellow peach pulp in a water bath at 100°C for 5 minutes to inactivate the enzyme;

[0049] 6) Filtration: 100 mesh nylon gauze is filtered to obtain clarified yellow peach juice;

[0050] Above-mentioned material ratio all calculates with the yellow peach pulp of step 2).

[0051] (2), the main fermentation proc...

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Abstract

The invention discloses a method for preparing fermented yellow peach wine, and the method includes a material selection step; a beating step; a color-protecting step using a color protecting agent; an enzymatic step; an enzyme deactivation step and a filtering step; SO2 is added into yellow peach juice in the ratio that 40-50mg of SO2 is added into yellow peach juice per L, the yellow peach juice is placed for 10-15h, the initial concentration of sugar in the yellow peach juice is adjusted to 25-30 degrees Brix, and pH is adjusted to 3.5-4.5; then yeast is added, the mass of the added yeast is 0.12-0.16% of the mass of the yellow peach juice of the previous step, the yellow peach juice is fermented primarily for 7 days at 25 to 28 DEG C, and the fermentation liquid is clarified and filtered to obtain the yellow peach wine. The yellow peach wine with a unique flavor is obtained by processing of yellow peach pulp by a fermentation process, self aromatic components of yellow peaches are retained to a large extent, and the method is a new method for brewing the yellow peach wine.

Description

technical field [0001] The invention belongs to the field of food science, and relates to a fruit wine brewing technology, in particular to a preparation method of fermented yellow peach wine. Background technique [0002] Yellow peach is a fruit with particularly rich nutritional value. It is not only rich in nutrients such as carbohydrates, vitamins and dietary fiber, but also has the function of anti-oxidation. Anti-oxidation is mainly due to the high content of α-carotene, β-carotene, lycopene, lycopene and other substances . However, due to its thin skin and rich flesh, yellow peaches are extremely intolerant to storage. Usually the mode that it is stored has only to be processed into canned food, has limited the development of yellow peach market. Brewing it into yellow peach wine can better solve this problem. [0003] The brewing method of traditional yellow peach wine destroys the aroma composition of yellow peach itself, so that the flavor of yellow peach wine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 于海燕张燕赵娴雅张月沈思琦王思佳崔美娜朱诗婕
Owner SHANGHAI INST OF TECH
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