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Preparation method of functional strawberry fruit wine

A strawberry fruit and strawberry technology, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of poor function and unstable quality of strawberry wine, and achieve the effects of enhancing function, improving antioxidant function, and improving clarification stability.

Active Publication Date: 2019-03-29
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a functional strawberry wine production technology, aiming at the problem of unstable quality in the production of strawberry wine, the function is not outstanding, and the quality of fermented fruit wine is improved

Method used

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  • Preparation method of functional strawberry fruit wine
  • Preparation method of functional strawberry fruit wine
  • Preparation method of functional strawberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) 1000kg of fresh strawberry fruit with stalks and sepals removed is washed with running water, and the residual water on the surface of the strawberries is removed by cold wind. Beat with a double-channel beater (Jiangsu Kewei Machinery Co., Ltd., DJ2 type), and collect the strawberry pulp and strawberry respectively. strawberry seeds.

[0041] (2) The strawberry slurry after step (1) is enzymolyzed in the enzymolysis tank, and the compound enzyme preparation of 0.015% of the strawberry slurry quality is added in the enzymolysis tank, and the compound enzyme preparation is composed of the following weight percentage Component composition: pectinase (Shengxia Group, 60000u / g) 75%, xylanase (Shengxia Group, 280000u / g) 18% and cellulase (Shengxia Group, 7000u / g) 7%. The temperature is controlled at 30°C, enzymolysis is carried out for 3 hours, and the strawberry juice is obtained by filtering with a vacuum drum diatomaceous earth filter;

[0042] (3) After the strawber...

Embodiment 2

[0058] (1) 500kg of fresh strawberry fruit with stalks and sepals removed is washed by bubbling with running water, the residual water on the surface of the strawberries is removed by cold wind, and the pulp is beaten with a double-channel beater (Jiangsu Kewei Machinery Co., Ltd., DJ2 type), and the strawberry pulp and strawberry pulp are collected respectively. strawberry seeds.

[0059] (2) The strawberry slurry after step (1) is enzymolyzed in the enzymolysis tank, and the compound enzyme preparation of 0.012~0.015% of the strawberry slurry quality is added in the enzymolysis tank, and the compound enzyme preparation is composed of the following weight Component composition in percent: pectinase (Shengxia Group, 80000u / g) 70%, xylanase (Shengxia Group, 250000u / g) 20% and cellulase (Shengxia Group, 10000u / g) 10%. Control the temperature at 35°C, enzymatically hydrolyze for 2.5 hours, and filter with a vacuum drum diatomaceous earth filter to obtain strawberry juice;

[006...

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Abstract

The present invention discloses a functional strawberry wine production technology and belongs to the technical field of deep processing of agricultural products. A preparation method comprises the following steps: removing of fruit stems, sepals, rotten fruits, fruits harmed by diseases and insects, and other substandard fruits of fresh strawberries, bubble washing with flowing water, cold waterremoving residual water on surfaces of the strawberries, pulping and de-seeding, low-temperature vacuum concentrating, material blending, instantaneous high power pulse microwave treating, inoculating, temperature-controlled fermenting, vacuum rotary drum diatomaceous earth filtrating, composite flocculation clarification treating, diatomaceous earth filtering, blending, micro-filtrating, fillingand pulse microwave treating. The method conducts the low-temperature concentrating of nutrients and functional and flavor components in the strawberries, instantaneous high-power pulse microwave non-thermal sterilization is conducted, coordinated fermentation of saccharomyces cerevisiae and functional lactic acid bacteria is conducted, and the produced functional strawberry wine significantly improves economic value of the strawberries.

Description

technical field [0001] The invention relates to a production technology of functional strawberry wine, which applies modern biotechnology to the production of functional strawberry wine, and belongs to the technical field of deep processing of agricultural products. Background technique [0002] Strawberries are bright in color and delicious in taste. They are not only rich in nutrition, but also rich in biologically active substances such as ascorbic acid, polyphenols, and anthocyanins. However, the strawberry skin is thin and has no protective effect, so it is not easy to preserve, which greatly limits the development of its related industries. Therefore, the research and development of deep processing and utilization of strawberries, especially strawberry wine with fermentation function, has high economic value and broad development prospects. [0003] At present, the production of strawberry fruit wine follows the wine production process, and sulfur dioxide is used to s...

Claims

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Application Information

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IPC IPC(8): C12G3/026
CPCC12G3/02
Inventor 周剑忠王英范琳琳夏秀东刘小莉李莹李亚辉张宏志王帆黄自苏
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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