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Production method of astringency-removed persimmon wine

A persimmon wine and astringent removal technology, which is applied in the field of food processing, can solve the problems of insufficient profit, short production cycle, and waste of persimmon fruit resources, and achieve the effects of improving the astringent removal ability, short production cycle, and low cost

Inactive Publication Date: 2019-01-04
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0025] The object of the present invention is to overcome the deficiencies of the prior art, and provide a preparation method of deastringent persimmon wine, which is simple, easy, effective, and reduces the difficulty of persimmon deastringency, and solves the waste of persimmon fruit resources and the profit. Insufficient problems, and the deastringent persimmon wine obtained by the method of the present invention is clear and transparent, with harmonious fruit aroma, short production cycle and outstanding wine body style

Method used

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  • Production method of astringency-removed persimmon wine

Examples

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Embodiment 1

[0050] A method for preparing deastringent persimmon wine. The method utilizes a combination of temperature adjustment and ultrasonic treatment to deastringent persimmons, adjusts the composition of clarified persimmon juice obtained by enzymatic hydrolysis and filtration, then adds Saccharomyces cerevisiae, and after 28 ℃ fermentation to prepare persimmon fermented wine.

[0051] Specifically, the steps are as follows:

[0052] (1) Raw materials: Take 4 persimmons frozen at -20℃, weighing about 1200g;

[0053] (2) Juicing: thaw the frozen persimmons at room temperature, separate the skin and flesh after cleaning, and squeeze the persimmon pulp;

[0054] (3) Deastringency treatment and preparation of clarified persimmon juice: Put the persimmon pulp into a container for ultrasonic treatment for 5 minutes, heat at 65°C for 40 minutes, and stir once every 10 minutes. After the heating is completed, when the temperature of the persimmon pulp drops to about 50°C, add pectinase in ...

Embodiment 2

[0059] A method for preparing deastringent persimmon wine. The method utilizes a combination of temperature adjustment and ultrasonic treatment to deastringent persimmons, adjusts the composition of clarified persimmon juice obtained by enzymatic hydrolysis and filtration, then adds Saccharomyces cerevisiae, and after 28 ℃ fermentation to prepare persimmon fermented wine.

[0060] Specifically, the steps are as follows:

[0061] (1) Raw materials: Take 10 persimmons frozen at -20℃, weighing about 3000g;

[0062] (2) Juicing: thaw the frozen persimmons at room temperature, separate the skin and flesh after cleaning, and squeeze the persimmon pulp;

[0063] (3) Deastringency treatment and preparation of clarified persimmon juice: put the persimmon pulp into a container for ultrasonic treatment for 5 minutes, heat at 75°C for 20 minutes, and stir once every 10 minutes. After heating, when the temperature of the persimmon pulp drops to about 50°C, add pectinase in an amount of 1...

Embodiment 3

[0068] A method for preparing deastringent persimmon wine. The method utilizes a combination of temperature adjustment and ultrasonic treatment to deastringent persimmons, adjusts the composition of clarified persimmon juice obtained by enzymatic hydrolysis and filtration, then adds Saccharomyces cerevisiae, and after 28 ℃ fermentation to prepare persimmon fermented wine.

[0069] Specifically, the steps are as follows:

[0070] (1) Raw materials: Take 20 persimmons frozen at -30℃, weighing about 6000g;

[0071] (2) Juicing: thaw the frozen persimmons at room temperature, separate the skin and flesh after cleaning, and squeeze the persimmon pulp;

[0072] (3) Deastringency treatment and preparation of clarified persimmon juice: Put the persimmon pulp into a container for ultrasonic treatment for 5 minutes, heat at 75°C for 40 minutes, and stir once every 10 minutes. After heating, when the temperature of the persimmon pulp drops to about 50°C, add pectinase in an amount of 1...

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Abstract

The invention relates to a production method of astringency-removed persimmon wine. The production method is characterized in that temperature regulation and ultrasonic processing are combined to remove the astringency of persimmons, component regulation is performed on clear persimmon juice obtained through enzymolysis and filtering, and then fresh saccharomyces cerevisiae is added to perform fermentation under 28 DEG C so as to produce the fermented persimmon wine. The production has the advantages that the method is simple, practicable, effective, capable of lowering persimmon astringency removing difficulty and capable of solving problems such as persimmon fruit waste and insufficient profits; the astringency-removed persimmon wine produced by the method is clear, transparent, coordinated in fruit fragrance, short in production cycle and outstanding in wine body style.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of deastringent persimmon wine. Background technique [0002] At present, in order to improve the time-consuming problem of removing the astringency of persimmons, most of them add astringent removing agents, such as gelatin, and use gelatin to react with tannins to produce complex precipitates to achieve the purpose of removing the astringency of persimmons. [0003] Mopan persimmon, also known as Gai persimmon, is one of the best astringent persimmon varieties in the world because of its bright color and sweet taste. Its quality is good, the fruit is large, bright in color, and sweet in taste, but because the persimmon fruit contains a lot of tannin, it produces an astringent taste that is not easy to remove, which has brought great restrictions to production and processing. In addition, the yield of persimmons is large, and it is not easy to store...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 侯丽华陈凌波霍菲王尧然
Owner TIANJIN UNIV OF SCI & TECH
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