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Preparation method of passion fruit wine

A technology of passion fruit and fruit wine is applied in the field of food processing to achieve the effects of improving utilization rate, elegant wine body and rich nutrition

Pending Publication Date: 2020-01-31
广西呈鸣生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the focus of the existing technology on the brewing of passion fruit wine is how to increase the alcohol content of the fruit wine, or how to efficiently use the fruit peel directly. No literature has been found about the influence of passion fruit peel tannins on passion fruit wine

Method used

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Experimental program
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Effect test

Embodiment 1

[0028] A preparation method of passion fruit wine, comprising the steps of:

[0029] (1) Beating: Separate the pulp and peel of passion fruit, break them into particles with a particle size of 5 mm, and then ferment naturally for 12 hours. Add 60 g of high-fructose syrup to each liter of pulp pulp and per liter of peel pulp, and stir evenly , to obtain pulp pulp and peel pulp;

[0030] (2) Enzymolysis: add the pectinase of 0.02% of pulp pulp quality in the pulp pulp of step (1), add the compound pectinase of 0.5% of peel pulp quality in peel pulp, after stirring respectively Enzymolysis of the pulp pulp and peel pulp, stirring once every 1.5 hours, standing, settling, and filtering after 5 hours, mixing the pulp pulp and peel pulp evenly at a mass ratio of 1:9 to obtain passion fruit juice;

[0031] (3) Yeast activation: get the yeast and put it into sugar water with a sugar content of 5%, activate it at 41°C for 60min, cool to 28°C, and set aside; the amount of the sugar wat...

Embodiment 2

[0037] A preparation method of passion fruit wine, comprising the steps of:

[0038] (1) Beating: Separate the pulp and peel of passion fruit, crush them into particles with a particle size of 4 mm, and then ferment naturally for 18 hours. Add 70 g of high-fructose syrup to each liter of pulp pulp and per liter of peel pulp, and stir evenly , to obtain pulp pulp and peel pulp;

[0039] (2) Enzymolysis: add the pectinase of 0.1% of pulp pulp quality in the pulp pulp of step (1), add the compound pectinase of 0.6% of peel pulp quality in peel pulp, stir respectively and make Enzymolysis of the pulp pulp and peel pulp, stirring once every 2 hours, standing, settling, and filtering after 6 hours, mixing the pulp pulp and peel pulp evenly at a mass ratio of 5:12 to obtain passion fruit juice;

[0040] (3) Yeast activation: put the yeast into sugar water with a sugar content of 6%, activate it at 42°C for 52min, cool to 28.5°C, and set aside; the amount of the sugar water is 16 tim...

Embodiment 3

[0046] A preparation method of passion fruit wine, comprising the steps of:

[0047] (1) Beating: Separate the pulp and peel of passion fruit, break them into particles with a particle size of 5 mm, and then ferment naturally for 24 hours. Add 80 g of high-fructose syrup to each liter of pulp pulp and per liter of peel pulp, and stir evenly , to obtain pulp pulp and peel pulp;

[0048] (2) Enzymolysis: add the pectinase of 0.2% of pulp pulp quality in the pulp pulp of step (1), add the compound pectinase of 0.7% of peel pulp quality in peel pulp, after stirring respectively Enzymolysis of the pulp pulp and peel pulp, stirring once every 2.4 hours, standing, settling, and filtering after 7 hours, mixing the pulp pulp and peel pulp evenly at a mass ratio of 3.5:10 to obtain passion fruit juice;

[0049] (3) Yeast activation: get the yeast and put it into sugar water with a sugar content of 7%, activate it at 43°C for 45min, cool to 29°C, and set aside; the amount of the sugar w...

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Abstract

The invention discloses a preparation method of passion fruit wine, and belongs to the field of food processing. The preparation method comprises the steps of pulping, enzymolysis, yeast activation, primary fermentation, post fermentation, purification and the like. The preparation method of the passion fruit wine comprises the following steps of treating pulp and peel of passion fruit in a separated way; and performing enzymolysis on the peel of the passion fruit by using compound pectinase so that most tannin in the peel can be removed, the influence of bitter substances in the peel of the passion fruit on the fruit wine is avoided, and the peel of the passion fruit is changed from waste materials into valuable materials. The made passion fruit wine is clear; a wine body is clear and elegant; the intense passion fruit aroma is realized; the nutrition is rich; the mouthfeel is fragrant; the color is clear and bright; the efficacies of removing heat from the liver, eliminating toxic materials, invigorating the stomach to promote digestion, maintaining beauty, keeping young and improving the human body immunity are realized; and after the passion fruit wine is drunk by women for a long time, the effects of removing beverages, nourishing the skin, relieving ozostomia and promoting sleeping can be achieved. A wine making process is simple and feasible, is suitable for industrialized production, and has wide market prospects; and a novel field is opened for the sufficient utilization of passion fruit resources in China.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of passion fruit wine. Background technique [0002] Passion fruit, also known as passion fruit, is a subtropical fruit. The pulp and peel are rich in pectin, tea polyphenols, B vitamins, vitamin C, glucose, organic acids and more than 60 kinds of aromatic components. Passion fruit has the effects of refreshing the mind, beautifying the skin, promoting body fluid and quenching thirst, aiding digestion, reducing phlegm and relieving cough, relieving constipation, promoting blood circulation and strengthening the body, improving human immunity, lowering blood pressure and fat, delaying aging, and antihypertensive effects. Passion fruit fruit can be eaten fresh, and its pulp is juicy, which can be used to make fruit juice, fruit wine, jam, etc. It can also be added to other beverages to improve the quality of the beverage. At present, the deep proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12G3/026C12H1/22
CPCC12G3/024C12G3/026C12H1/22
Inventor 覃淑芬覃淑宁
Owner 广西呈鸣生物科技有限公司
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