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Stauntonia chinensis and crown pear composite fruit wine and preparation method thereof

A compound fruit wine and wild papaya technology, which is applied in the field of wine making, can solve the problems of perishability and low utilization rate of pears, and achieve the effect of strong fruit aroma, outstanding aroma characteristics and high nutritional value

Pending Publication Date: 2020-08-18
ZUNYI MEDICAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pears have high nutritional and edible value, and are favored by consumers. However, the utilization rate of pears is low and they are perishable. Therefore, it is necessary to expand the economic chain of pears.

Method used

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  • Stauntonia chinensis and crown pear composite fruit wine and preparation method thereof
  • Stauntonia chinensis and crown pear composite fruit wine and preparation method thereof
  • Stauntonia chinensis and crown pear composite fruit wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment

[0037] A preparation method of wild papaya crown pear compound fruit wine, comprising the steps of:

[0038] S1: Preprocessing

[0039] Select wild papaya and crown pears that are fresh, rich in aroma, and free from rot and deterioration, wash them with running water, dry them at room temperature, cut them in half to remove the seed pits, and squeeze the juice to obtain wild papaya juice and crown pear juice respectively. Juice and crown pear juice are mixed evenly according to the ratio of 1:3 in mass ratio to obtain mixed pulp, and set aside;

[0040] S2: enzymatic hydrolysis, adding excipients

[0041] Add pectinase to the mixed fruit pulp in step S1 and treat it for 2 hours to ensure complete activation. The amount of pectinase added is 0.04g / L; then add sulfur-adjusting tablets and active dry yeast CECA bacterial liquid, sulfur-adjusting tablets The addition amount of the active dry yeast CECA is 0.08g / L, and the addition amount of the active dry yeast CECA liquid is 0....

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PUM

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Abstract

The invention relates to the technical field of wine brewing, and discloses a preparation method of stauntonia chinensis and crown pear composite fruit wine, wherein the preparation method comprises the steps: pretreatment, enzymolysis, addition of auxiliary materials, component adjustment, first-stage fermentation, second-stage fermentation, aging, fining, blending and sterilization. The invention further discloses the stauntonia chinensis and crown pear composite fruit wine. The economic chain of stauntonia chinensis and crown pears is expanded, the stauntonia chinensis and crown pear composite fruit wine is prepared through a two-stage fermentation method, the fruit wine is thoroughly fermented, the taste of the fruit wine is mellow and harmonious, the quality and the stability are good, the nutritional value of the fruit wine is high through the preparation method, the taste of the composite fruit wine is richer, and the fruit wine market is more diversified; the prepared fruit wine is golden yellow, strong in fruity flavor, full in wine body, clear and transparent, the typical fruity flavors of stauntonia chinensis and crown pears are reserved, the taste of the two fruits is neutralized, and the flavor characteristics of the two fruits are more prominent.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a compound fruit wine made of wild papaya and crown pear and a preparation method thereof. Background technique [0002] Wild papaya, also known as iron foot pear, papaya, etc., belongs to the plant of the genus Papaya in the family Rosaceae. The fruit is stalkless, and the fruit has a strong aroma when ripe. The nutritional value of wild papaya fruit is extremely high, and it is recommended by nutritionists as one of the 10 best foods. Wild papaya is rich in polyphenols, mainly including flavonoids, phenolic acids, tannins, stilbenes and lignans It has anti-inflammatory, antibacterial, anti-cancer, anti-allergic, anti-oxidant, anti-diabetic, obesity and cardiovascular diseases effects, and can be used as an active ingredient of functional food. In addition, wild papaya is also rich in active substances such as organic acids, proteins, amino acids, multivitamins and superoxi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 姜丹安绍云吴金春罗诗琪张琳
Owner ZUNYI MEDICAL UNIVERSITY
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