High-chroma dry type hawthorn fruit wine and preparation method thereof

The technology of hawthorn wine and chroma is applied in the field of high chroma dry hawthorn wine and its preparation technology, which can solve the problems of poor chroma, lower quality, and loss of color of the wine, and achieve improved color, good color and mellow wine. Effect

Active Publication Date: 2018-06-29
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the wines brewed from hawthorn have poor color, and with the prolongation of storage time, the color will gradually lose color and the quality will decrease.

Method used

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  • High-chroma dry type hawthorn fruit wine and preparation method thereof
  • High-chroma dry type hawthorn fruit wine and preparation method thereof
  • High-chroma dry type hawthorn fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A method for preparing high-color dry hawthorn wine is characterized in that it specifically includes the following steps:

[0054] (1) Raw material processing:

[0055] A. Choose high-quality hawthorn fruit as the raw material. During the processing of the secondary fruit, the bruise, discoloration, rot, and diseased parts are removed, and the hawthorn pedicle and hawthorn pit are removed. There is no requirement for the size of the fruit;

[0056] B. Crushed the hawthorn processed in step A, and perform freezing pretreatment at -20°C for 20 hours;

[0057] (2) Preparation of hawthorn pulp:

[0058] Thaw the pretreated hawthorn, beating, and short-time microwave immersion treatment. In the process of beating, the ratio of the pretreated hawthorn to water mass concentration ratio is 1:3, the microwave power is 4.5w / g, and the treatment time is 90s;

[0059] (3) Hydrolysis of hawthorn berry gum:

[0060] Add the hawthorn pulp processed in step (2) to pectinase, in which the proporti...

Embodiment 2

[0070] A method for preparing high-color dry hawthorn wine specifically includes the following steps:

[0071] (1) Raw material processing:

[0072] A. Choose high-quality hawthorn fruit as the raw material. During the processing of the secondary fruit, the bruise, discoloration, rot, and diseased parts are removed, and the hawthorn pedicle and hawthorn pit are removed. There is no requirement for the size of the fruit;

[0073] B. Crushed the hawthorn processed in step A, and perform freezing pretreatment at -18°C for 24h;

[0074] (2) Preparation of hawthorn pulp:

[0075] Thaw the pretreated hawthorn, beating, and short-time microwave immersion treatment. In the process of beating, the ratio of the pretreated hawthorn to water mass concentration ratio is 1:4, the microwave power is 11, and the treatment time is 40s;

[0076] (3) Hydrolysis of pectin:

[0077] Add the hawthorn pulp processed in step (2) to pectinase, in which the proportion of pectinase is 40mg / L, stir it evenly, and le...

Embodiment 3

[0087] A method for preparing high-color dry hawthorn wine specifically includes the following steps:

[0088] (1) Raw material processing:

[0089] A. Choose high-quality hawthorn fruit as the raw material. During the processing of the secondary fruit, the bruise, discoloration, rot, and diseased parts are removed, and the hawthorn pedicle and hawthorn pit are removed. There is no requirement for the size of the fruit;

[0090] B. Crushed the hawthorn processed in step A, and perform freezing pretreatment at -20°C for 24h;

[0091] (2) Preparation of hawthorn pulp:

[0092] Thaw the pretreated hawthorn, beating, and short-time microwave immersion treatment. During the beating process, the ratio of the pretreated hawthorn to water mass concentration ratio is 1:3.5, the microwave power is 8w / g, and the treatment time is 60s;

[0093] (3) Hydrolysis of pectin:

[0094] Add the hawthorn pulp processed in step (2) to pectinase, in which the proportion of pectinase is 0.3%, stir it evenly, and...

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Abstract

The invention discloses a high-chroma dry type hawthorn fruit wine and a preparation method thereof. The preparation method comprises the following steps of selecting purple-pulp hawthorn fruit with high content of anthocyanin; cleaning fruit of hawthorn wine, crushing, freezing, impregnating by microwaves for a short time, adding sugar to adjust, and fermenting at low temperature in a light shielding way; adding high-chroma hawthorn fruit juice, fermenting, aging, and filtering, so as to obtain the high-chroma dry type hawthorn fruit fermenting wine. The prepared high-chroma dry type hawthornfruit wine has the advantages that the color, fragrance, taste, mouth feel, and acidity are mutually coordinated; the mouth feel is soft, the rich nutrients are contained, the edible and health-carefunctions can be simultaneously realized, the high-chroma dry type hawthorn fruit wine is suitable for the public taste, and the requirement on higher-quality foods by people can be met.

Description

Technical field [0001] The invention relates to a preparation method of dry hawthorn wine, in particular to a high-color dry hawthorn wine and a preparation process thereof. Background technique [0002] With the improvement of people's living standards, the demand for various fruit wines with certain nutrition and health functions, which are fermented and processed with fruits as raw materials, is gradually increasing. Hawthorn wine is a good wine. Contains sugars, amino acids, a variety of organic acids and rich vitamins and minerals, amino acids, etc. However, most of the wine made from hawthorn has poor color, and gradually loses color and quality decreases with the prolonged storage time. Anthocyanin is the main coloring substance in hawthorn wine, and the content of anthocyanin in hawthorn wine is an important indicator of food quality. [0003] Anthocyanins are the basic factors that impart color to plant organs. The structural basis of anthocyanin coloring. Anthocyanins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘素稳常学东由璐赵艳雪
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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