Method for improving quality of fruit juice or fruit wine

Abstract

The invention discloses a method for improving quality of fruit juice or fruit wine. The method comprises the following steps of performing bitterness removal treatment, brown stain removal treatmentand acid reduction treatment on fruit juice and fruit wine through resins so as to obtain fruit juice or fruit wine after bitterness removal, brown strain removal and acid reduction; enabling bitter substances, brown stain substances, organic acid, all or part of aroma components and fragrance precursor substances namely glucoside to be adsorbed to used resins; performing regeneration on the usedresins under mild conditions, and enabling the resins to be repeatedly used for the bitterness removal treatment, the brown stain removal treatment and the acid reduction treatment on the fruit juiceand the fruit wine; enabling regeneration fluid obtained through the regeneration process to be subjected to pH adjustment, adding an appropriate quantity of glycosidase, and performing hydrolysis for1-5h so as to obtain hydrolysis liquid containing components of aroma components and the like; enabling the hydrolysis liquid to be subjected to pH adjustment and low temperature distillation to obtain fragrance liquid; adding the fragrance liquid to the fruit juice or the fruit wine after bitterness removal, brown strain removal and acid reduction, and then mixing the fruit juice or the fruit wine to which the fragrance liquid is added, with untreated fruit juice or fruit wine so as to obtain the fruit juice or the fruit wine which is rich and full in fragrance, not bitter, free from brown stain and low in total acid content.

Description

technical field [0001] The invention relates to the technical field of fruit juice / fruit wine food and beverage processing, in particular to a method for debittering, preventing browning and reducing acidity of fruit juices and wines prone to browning. Background technique [0002] Fruit juice drinks / fruit wines in my country have developed rapidly. With the improvement of raw material cultivation and management, brewing technology and equipment, product quality has gradually improved. The diversity of the environment makes some of the raw materials not mature enough, and the final product has too much organic acid content. For example, the sugar-acid ratio of ice wine in Germany and Canada is about 17, the largest is 25, and the smallest is 15, while the same in my country The sugar-acid ratio of the wine is about 10, which makes the sour taste more obvious when drinking the products in our country, and even a slight bitter taste and browning after long-term storage. In orde...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the technical problems of "bitterness or slight bitterness in fruit juice or fruit wine, browning after long-term storage, high total acidity and poor sour taste, affecting mouthfeel and aroma, etc." that cannot be solved in the prior art. A debittering, anti-browning and acid-reducing method for fruit juice and fruit wine, so as to obtain fruit juice or fruit wine with better aroma, taste and color, and is also suitable for enterprise standardization and large-scale production